Put the shells, heads and trimmings of three terrapins into a saucepan with plenty of water and boil them gently for two or three hours, skimming it well the first time it bubbles. When all the good has been extracted from the shells, etc., strain the liquor into a clean saucepan, put in the pieces of terrapin meat and boil them for an hour; the fat should be added after the meat has boiled for a short time. At the end of an hour take out the pieces of terrapin and put them on a dish to cool, strain their liquor into a bowl; put the bones that have been separated from the meat into two quarts of water until all the gelatine has dissolved, then add the strained liquor, a bunch of thyme and parsley, one teaspoonful of bruised peppercorns, two cloves, one teaspoonful of chopped onion and half a blade of mace, and let it boil for about thirty minutes longer. Cut the cold meat of the terrapin into small square pieces, strain the soup into a clean saucepan, put in the meat and boil it up. Boil up one quart of cream in another saucepan, put one tablespoonful of flour, a lump of butter the size of a hen's egg into a saucepan, stir it over the fire until mixed, then pour in the boiling cream; strain this through a strainer into the soup. The soup should be served as soon as the cream is mixed with it.

Mock Terrapin Soup

Chop into small pieces two pounds of roasted or boiled beef, put into a saucepan, pour in one breakfast cupful each of milk and wine, and add two ounces of butter rolled in flour, two or three tablespoonfuls of made mustard, and a little grated nutmeg. Place the saucepan on the fire, boil for about fifteen or twenty minutes, turn into a tureen and serve.

Tomato Soup

Put one quart of tomatoes into a saucepan with one pint of hot water, and bring it to the boil. Rub together two heaping tablespoonfuls of flour and one tablespoonful of butter; stir this into the boiling mixture, and season. Boil for fifteen minutes in all, and pass it through a fine sieve. Cut off some thin slices of bread, without their crusts, butter them, cut them into dice and place them in a pan with their buttered sides up, and brown them in a quick oven. Serve the bread and soup separately.

Turnip And Rice Soup

Peel and wash some turnips, and put them in a saucepan with some washed rice, using more turnip than rice. Put in a lump of butter and sufficient water to cook them and allow them to simmer gently until tender. Pass the mixture through a fine hair sieve, return it to the saucepan, mix in some milk, and season it with salt and pepper; stir the mixture over the fire with a wooden spoon, and let it simmer for fifteen or twenty minutes; then stir in a lump of butter and one-half pint of cream. Turn the soup into a soup tureen, and serve with a plateful of croutons of fried bread or sippets of toast.