veal stock; boil; then draw to one side of fire to keep hot.

Boil three pints of cream; strain it into the soup; whisk the soup at the same time (if not thick enough to suit your taste add a little flour); taste for seasoning; pour it into a hot tureen; serve with small pieces of toast or croutons.

Cream of Rice.—Wash thoroughly a half pound of rice; pick out all imperfect or colored grains; put it into a saucepan and add two quarts of stock. Boil slowly for one hour; then rub the rice through a sieve twice; return it to the stock; season with salt and pepper. Care must be exercised that the rice does not adhere to the bottom of the saucepan. Simmer until wanted. Beat up the yolks of two eggs; add them slowly to a quart of warm, milk previously boiled; whisk the milk into the soup, which must not be very hot; then pour it into a hot tureen, and serve.

Cream Soup.—Prepare two quarts of strong veal stock; set it on the back part of the range to simmer.

Boil one quart of cream; whisk it into the stock; pour it into a hot tureen, and serve with croutons. If convenient the breast of a boiled chicken may be added.

Fish Chowder.—Take two fine, fresh cod-fish, weighing six pounds each; clean them well; cut the fish lengthwise from the bone, and cut it into pieces two inches square. Chop up the bones and heads; put them into a saucepan; add three quarts of warm water, one red onion sliced, heaping teaspoonful of salt, a dozen bruised peppercorns, and a few stalks of celery. Boil until the fish drops from the bones; then strain into another saucepan.

Cut into small squares one peck of small potatoes and a pound and a half of salt pork; arrange the fish, pork, and potatoes into mounds; divide each equally into four parts; add one quarter of the fish to the stock, next a quarter of the pork, then a quarter of the potato, and three pilot crackers, broken into quarters, salt, pepper, and a little thyme. Repeat this process until the remaining three quarters of pork, fish, and potato, are used; cover all with warm milk; simmer slowly until the fish is tender, care being taken that the soup does not boil over; now taste for seasoning, serve as neatly as possible.

The above is the old-fashioned New England fish chowder. Clams may be used instead of fish.

German Soup.—Melt half an ounce of fresh butter in a saucepan; when very hot, add half an onion, chopped fine, and a teaspoonful of caraway seeds. When the onion is slightly browned, add three quarts of strong veal stock, well seasoned; simmer gently for three quarters of an hour. Prepare some marrow dumplings; boil them in water, or a portion of the soup, and serve.

Giblet Soup.—An economical, and at the same time excellent, soup, is made from the legs, neck, heart, wings, and gizzard of all kinds of poultry. These odds and ends are usually plentiful about the holidays.

To turn them to account, follow general instructions for chicken soup; add a little rice, and your soup is complete.

Green Turtle Soup.—Many housewives imagine that green turtle is too expensive, and too difficult to prepare for household use, and for these reasons it is seldom met with in private families, except in tin cans. Even this is not always made from turtle.

This soup is not any more expensive than many other kinds. A small turtle may be purchased at Fulton market for from ten to twenty cents per pound, and weighing from fifteen to forty pounds, the price varying according to the law of supply and demand. The only objection to small turtles is that they do not contain a very large percentage of the green fat, so highly prized by epicures.

Procure a live turtle, cut off the head, and allow it to drain and cool over night; next morning place it on the working table, lay it on its back, and make an incision round the inner edge of the shell; then remove it. Now remove the intestines carefully, and be very careful that you do not break the gall; throw these away; cut off the fins and all fleshy particles, and set them aside; trim out the fat, which has a blueish tint when raw; wash it well in several waters. Chop up the upper and under shells with a cleaver; put them with the fins into a large saucepan; cover them with boiling water; let stand ten minutes; drain and rub off the horny, scaly particles, with a kitchen towel.

Scald a large saucepan, and put all the meat and shell into it (except the fat); cover with hot water; add a little salt, and boil four hours. Skim carefully, and drain; put the meat into a large crock; remove the bones, and boil the fat in the stock. This does not take very long if first scalded. When done, add it also to the crock; pour the stock into another crock; let it cool, and remove all scum and oily particles; this is quite work enough for one day. Clean the saucepans used, and dry them thoroughly.

Next day fry out half a pound of fat ham; then add one chopped onion, one bay leaf, six cloves, one blade of mace, two tablespoonfuls of chopped celery tops, a tablespoonful of salt, a teaspoonful of white pepper, and one quart of ordinary soup stock. Simmer for half an hour. Now put the turtle stock on the fire; when hot strain the seasoning into it; remove the turtle from the other crock, cut it up, and add to the stock; now add a pint of dry sherry.

Do not let the soup come to a boil; taste for seasoning, and if herbs are needed tie a string to a bunch of mixed herbs, throw them into the soup, and tie the other end to the saucepan handle; taste often, and when palatable, remove the herbs. If the soup is not dark enough, brown a very little flour and add to it. Keep the soup quite hot until served; add quartered slices of lemon and the yolk of a hard boiled egg, quartered just before serving; send to table with a decanter of sherry.

The yolks of the eggs may be worked to a paste, and made into round balls to imitate turtle eggs if this is desired.

I have placed before my readers this complicated receipt in as simple a form as it is possible to do, having carefully avoided all the technical formulas used in the profession.

Gumbo Soup.—Cut up two chickens, two slices of ham, and two onions into dice; flour them, and fry the whole to a light brown; then fill the frying pan with boiling water; stir it a few minutes, and turn the whole into a saucepan containing three quarts of boiling water. Let it boil for forty minutes, removing the scum.

In the meantime soak three pints of ochra in cold water for twenty minutes; cut them into thin slices, and add to the other ingredients; let it boil for one hour and a half. Add a quart of canned tomatoes and a cupful of boiled rice half an hour before serving.

Julienne Soup.—Cut into fine shreds, an inch long, two carrots, two turnips, two heads of celery, and the white ends of two spring leeks. Put them into a frying pan, with one ounce of butter, a teaspoonful of salt, and one lump of cut sugar; simmer until tender, then add a cupful of stock. Put two quarts of veal stock in a saucepan; add the vegetables, and a teaspoonful of chopped parsley, a little fresh sorrel if convenient (wild wood sorrel is the best for julienne) shredded. Taste for seasoning; boil once, and serve.

Lentil Soup.—Lentils are very nutritious, and form the basis of a most excellent soup; but they are little used in American cookery. Soak a pint of dry lentils for two hours; put them in a saucepan; add two quarts of cold water, half an onion, two or three celery tops, salt, whole peppers, and two or three ounces of the small end of a ham. Boil gently for three hours; add a little more hot water, if the quantity has been reduced by boiling,