1 turtle weighing 4 or 5 pounds, 1 gallon cold water,

1 onion, 4 cloves,

2 tablespoons butter, Salt and pepper to taste, 1/2 tablespoon flour,

1 glass of claret or Madeira wine,

2 lemons.

Boil the turtle in the water till the meat drops from the bones; 3 or 4 hours will be required. Add the seasoning and boil 30 minutes. Roll butter and flour together and add just before taking from the fire. Pour in tureen and add wine and lemons thinly sliced. Serve at once.

Mock-Turtle Soup (No. 1)

4 pounds lean beef, 1/2 gallon cold water.

Boil till tender and remove the meat and chop fine. Put back in liquor and add:

2 onions,

6 cloves,

Salt and pepper to taste,

1 tablespoon celery seed,

1 tablespoon butter and 1/2 flour,

Thicken with flour and butter rubbed together. Pour in tureen and add 1 cup of good catsup and serve at once.

Mock-Turtle Soup (No. 2)

Miss Elise White

1 calf's head,

2 bunches of celery, Yolks of 6 eggs,

1 lemon,

1 cup walnut catsup,

1 teaspoon cloves,

1 onion chopped fine,

Salt and pepper to taste.

Boil the head in plenty of water till tender. Strain and add to the liquor the ingredients, and flavor with sherry or wine. Boil eggs hard and slice and add to soup.