Turkey Soup

Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer gently four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from the bones, put it back in the soup, boil up and serve. Alice Lockie.

Freda W.

Turkey Soup - No. 2

Boil yesterday's turkey bones in water to cover them, for three-quarters of an hour. Chop a little summer savory and celery and add. When done, thicken with a little browned flour, and season with pepper, salt and butter. Charlotte Felt.

Clam Soups

Bisque Of Clams

Take fifty clams, one quart of milk, one pint water, two tablespoons of butter; save all the liquor the clams contain, put it over the fire with a dozen whole peppers, half a dozen blades of mace, and salt to taste. Let it boil for ten minutes, then drop in the clams. Let boil quickly for half an hour, keeping the pot covered. Strain the liquid before the clams are added. Watch the soup carefully, that it does not burn.

James Brown.

Clam Soup. (Fine For Invalids.)

Cook two quarts of clams twenty minutes in their liquor; add salt and pepper and three pints of milk, two tablespoons flour mixed with butter the size of an egg; let come to a boil and strain. Nurse.

Oyster Soups

Oyster Soup

Two quarts of select oysters, one pint of water, one quart of milk, a generous lump of butter, pepper, and salt. Strain the liquor from the oysters; add to it one pint of water and heat. When ready to boil, add the seasoning, then the oysters. Cook three minutes or until they "ruffle." Stir in the boiling milk and send to table. Some prefer all water in place of milk. Mrs. T. M. B.

Oyster Cream Soup

One quart of oysters, one quart of milk, tablespoonful of butter, two tablespoonfulsof flour; wash and drain the oysters; put over fire in saucepan; stir until swelled and boiling; remove, drain and return that liquor to the saucepan, setting on the back of the stove; chop oysters fine and add to the liquor; set forward on the stove, adding the milk; when boiling add the butter and flour, rubbed together; season and serve with a tablespoonful of whipped cream on each dish of soup.

Mrs. R. Whipple.

Ox Tail Soups

Ox-Tail Soup

Cut one ox-tail into joints and fry brown in good dripping; slice three onions and two carrots and fry in the same dripping when the pieces of ox-tail have been taken out. When done tie them with thyme and parsley in lace bag and drop into the soup-pot containing four quarts of water. Put in the tail and two pounds of lean beef cut into strips. Grate over them two carrots, with pepper and salt to taste, and boil slowly for four hours; strain and thicken with brown flour moistened with cold water and boil for an additional fifteen minutes. Mrs. Ina Felt.

Oxtail Soup - No. 2

In hot saucepan place lump of butter size of an egg and brown. Wash and cut three ox-tails at joints and place in the browned butter - and fry so they are brown all over. Then pour all into a pot with four quarts of boiling water; cut up fine one good-sized onion, one carrot, a spray of parsley and a sprig of celery; let boil for an hour then boil two hours longer; salt to season and take from fire and strain. When cool skim off fat; put all back on stove, adding one tablespoonful of tomato catsup; when at boiling point, stir into soup two heaping tablespoonfuls of flour mixed up in cold water; simmer until ready to serve.

I. M. Brain, Chef at Parker House.

Fish

A Brain Food

FISH is pronounced by medical authority to be the best "brain food," of all the meats. It is also more easily digested than the flesh of animals. In cooking fish the first care of the housewife is to be certain that the fish she is about to cook is perfectly fresh and thoroughly clean. In boiling fish, it should be put into warm water and boiled gently. In removing it from the kettle, avoid breaking the skin as it gives the fish a ragged appearance. Some cooks have kettles with a strainer on the bottom. The usual garnishes of fish are slices of lemon and sprigs of parsley. In frying fish, the fat should be boiling and cover the fish. Best results are obtained when the fish is rolled in flour or bread-crumbs. The best color is obtained when the fish is fried in Ko-nut, a vegetable oil spoken of quite at length in Part II.

Brook Trout

These delightful fish are usually fried. Wash and dry the fish, being certain that they are dry inside as well as outside, sprinkle a little pepper and salt over them, and roll in corn meal. Use one part butter, to two parts lard to fry a golden brown. Drain, and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. It takes about eight minutes to fry them. Mrs. Julia Eaton.

Forcemeat

One cup of bread-crumbs, two tablespoonfuls of butter, beef suet finely chopped, slice of onion finely chopped; half-teaspoonful of salt and a dash of cayenne. Moisten with a beaten egg. Take up the fish and make sauce by putting one cup of milk and half-cup of water in pan; add pinch of salt; thicken with one tablespoonful of flour. Garnish platter with sliced lemon and parsley. Minnie C. White.