Ox-Tail Soup

2 ox-tails.

1 large onion.

1 tablespoonful beef drippings.

4 quarts cold water.

1 tablespoonful salt.

1 tablespoonful mixed herbs.

4 cloves.

4 peppercorns.

Wash and cut up the ox-tails, separating them at the joints. Cut the onion fine and fry it in the hot beef drippings. When slightly browned, draw the onion to one side of the pan, and brown half of the ox-tails. Put the fried onion and ox-tails in the soup kettle, and cover with four quarts of cold water. Tie the cloves, peppercorns, and herbs in a small piece of strainer cloth, and add them to the soup. Add the salt, and simmer three or four hours, or until the meat separates from the bones, and the gristly portions are perfectly soft. Select some of the nicest joints to serve with the soup. Skim off the fat, and add more salt and pepper, if needed. Strain and serve very hot.

If vegetables are served with this soup, add one pint of mixed vegetables, - onion, carrot, turnip, and celery. Cut them into small pieces, or into fancy shapes with a vege-table cutter. Add them to the liquor after straining, and boil twenty minutes or until tender.

Mullagatawny Soup

This is an Indian soup, and means "pepper pot." It can be made from veal, calf's head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. Mullagatawny soup should always be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usually removed as soon as tender, and served with the strained soup. Rice should also be served with this soup.

3 pounds chicken, or young fowl.

1 pound veal bones.

2 onions.

1 tablespoonful beef drippings.

4 cloves.

4 peppercorns.

2 sour apples, or

The juice of 1 lemon.

4 quarts cold water.

1 tablespoonful curry powder

1 teaspoonful salt.

1 teaspoonful sugar.

Clean the chicken, and cut it at the joints into nice pieces for serving. Put it in the soup kettle with the veal bones, or any pieces of veal you may have. Cover with four quarts of cold water. Slice the onions, and fry them brown in the beef drippings. Put the onions, cloves, peppercorns, and apples in the kettle. Mix the curry powder, salt, and sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is tender. Remove the chicken and cut into small pieces. Put the bones back in the kettle, and simmer another hour. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and three or four tablespoonfuls of boiled rice. When the chicken is hot, serve at once.

Scotch Broth

cup pearl barley. 2 pounds neck of mutton. 2 quarts cold water. cup each of carrot, turnip, onion, and celery.

2 tablespoonfuls butter.

1 tablespoonful flour.

2 teaspoonfuls salt.

1 saltspoonful white pepper.

1 tablespoonful chopped parsley.

Pick over, and soak the barley over night or several hours in cold water. Wipe the meat with a clean wet cloth. Remove the fat and skin. Scrape the meat from the bones and cut it into half-inch dice. Put the bones on to boil in one pint of cold water, and the meat in three pints of cold water. Let the latter boil quickly, and skim carefully just as it begins to boil. When the scum comes up white, add the barley and skim again. Cut the vegetables into quarter-inch dice, fry them five minutes in one tablespoonful of the butter, and add them to the meat. Simmer three or four hours, or until the meat and barley are tender. Strain the water in which the bones have simmered. Cook one tablespoonful of butter in a saucepan with one tablespoonful of flour. When smooth, add the strained water gradually, and stir into the broth. Add the salt, pepper, and parsley. Simmer ten minutes, and serve without straining. Many people have a prejudico against mutton in stews or broths. The strong, disagreeable flavor lies mostly in the skin. If this be removed together with the fat, it will repay one for the time and trouble. As this broth is not to be strained, it is always well to boil the bones separately. Care must be taken not to let the water boil away. This is a favorite dish among the Scotch. They often serve it with a larger proportion of vegetables. The carrots are sometimes grated, giving the broth a fine color, and sometimes the dice of meat are first browned in the butter. Rice may be used instead of barley. Scotch broth made after this receipt has been tested by a native Scotchman, and pronounced more like the "auld countree" than any other dish eaten in America.