After turtle is killed let bleed 12 hrs., open the side, remove the meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off the shell and put in soup kettle, cover with white broth, adding 1 teaspoon of peppercorns, 1 doz. cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste; boil 1 hr.; then strain the broth, remove bones, and dice the meat. Boil the broth until reduced 3/4 in quantity, then add meat, and boil 10 minutes. When ready to serve, add 1 tumbler of Madeira wine. When turtles cannot be obtained, get 1 pt. of canned turtle meat and prepare soup same way as when using live turtle. Soup will keep a long while if put in stone jars, and when cold pour hot lard over the top. Reheat when needed for use. - Mrs. Carl N. Honig, 3026 Lake Park Ave., Chicago, 111.

Mock Turtle Soup

A calf's head, a knuckle of veal, a hock of ham, 6 sliced, thin potatoes, 3 turnips, parsley, and sweet marjoram, chopped fine, and pepper. Forcemeat balls of veal and beef, 1/2 pt. of wine, 1 doz. egg balls, juice of 1 lemon. The calf's head must have had the brains removed and previously boiled till the meat slips off the bone. Save the broth to use in the soup. Cut the head in small pieces after boiling. The veal and ham must have been boiled and cut up, and all simmered for a couple of hrs. in the broth made by the calf's head. Put all together. The forcemeat balls and egg balls should be added, and all boiled for about 10 minutes. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

1 soup bone, 1 qt. turtle beans, 1 large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with a soup bone in nearly 6 qts. of water and cook 5 or 6 hrs. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled eggs and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. - Mrs. McHornaday, 1235 Michigan Ave., Chicago, 111.