Turkish Soup

One quart of stock. One-half tea-cupful of rice. Two eggs (yolks only).

One table-spoonful of cream. Salt and pepper to taste.

Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered. Press them through a sieve, returning to the fire all that runs through. Add to this the cream, into which has been stirred the beaten yolks ; and cook for two or three minutes, stirring all the time to prevent burning. Season and serve at once.

Mock Turtle Soup

The basis of this soup is calf's-head, one head making six quarts of soup. This may seem a large quantity of soup to make at one time, but it will keep well. Half of a head cannot be bought, so it is necessary to make the full quantity.

One calf's head

Six pounds of the shin of veal.

Eight quarts of water

Two table-spoonfuls of chopped carrot.

Two table-spoonfuls of chopped turnip.

Four table-spoonfuls of butter.

Six table-spoonfuls of arrow-root.

Three table-spoonfuls of ketchup.

Three stalks of celery.

One-half blade of mace.

Ten cloves.

Twenty pepper-corns.

One bay-leaf.

Two lemons.

One glass of sherry.

One small piece of cinnamon.

Have the butcher split and scrape the head and saw the bone of the veal into several pieces. Wash all carefully. Place the head in a large pan and soak it for two hours, keeping it covered with cold water ; then take it out, drain thoroughly, remove the brains, place the head and shin of veal in the soup-kettle with the water, heat slowly, and keep at the boiling point for three hours. At the expiration of this time skim out the shin of veal, and also remove the head, being careful not to break it. Strain the stock, and place all but two quarts aside to cool. Return the two quarts to the kettle with the shin of veal, add the spices, cover tightly, and permit the whole to simmer slowly. Fry the vegetables gently in the butter for twenty minutes, browning them at the last; and, adding them to the veal, simmer four hours. Strain the stock, and set it away to cool. In the morning remove the fat, and place the two quantities of stock together on the fire with the ketchup, salt and pepper ; and when all boils up, add the lemon-juice, the wine and the face of the calf's head, cut in strips. Thin slices of lemon cut in quarters, egg-balls or force-meat balls should be put in the tureen before the soup is turned in, if one would serve it correctly.

Ox-Tail Soup

This is an inexpensive soup, as the tails can generally be purchased for a very small sum.

Two ox-tails.

Four quarts of water.

One soup bunch.

One onion (sliced).

Two carrots.

One stalk of celery.

Two sprigs of parsley.

One slice of pork.

Three cloves.

Salt and pepper to suit.

Wash and unjoint the tails, and crack the bones, if possible. Slice the vegetables, and, mincing the pork, place it in a stew-pan to heat. When hot, add the onion to brown. Fry the tails also in this fat for a short time, and place them in the soup-kettle with the water. Simmer four hours, add the other vegetables, and when these are very tender, the soup has cooked sufficiently. Now strain the soup, and, having chosen a number of the joints, one for each plate, trim them nicely and set ihe whole away. The next day remove the fat from the soup, season with salt, pepper, and ketchup or Worcestershire sauce, as preferred, and return the joints saved for the purpose. Heat when needed for the table.