The housewife's referee

Galles, Soup de. — Take a pig's head, set aside the cheeks (which may be cured), partly boil the rest; then cut up the meat into neat square pieces, and put the bones to stew in three quarts of second stock, well flavoured with vegetables, herbs, pepper, and salt ; then strain and set by to cool. The next day take off all the fat from the stock ; heat it in a stewpan ; thicken with flour and butter, and add the pieces of meat with force-meat and egg-balls. The meat should be first simmered in the stock for a quarter of an hour before the force-meat balls are added, and the egg-balls should only be put in just before sending to table. Make the force-meat balls of finely chopped suet, breadcrumbs, a little veal and ham, or tongue, finely-chopped sweet herbs, pepper, and salt ; bind all together with a little yolk of egg ; make up into small balls with a sprinkle of flour, and boil them well for a few minutes before putting in the soup. For the egg-balls, take the yolks of two hardboiled eggs, and half the yolk of a raw egg. Mix together ; rub through a wire sieve ; make it into a paste, with a sprinkle of flour ; form into small balls, and boil two or three minutes in water. Flavour the soup with a little mushroom ketchup or Old English Sauce, a squeeze of lemon and a little sherry or Marsala. THE housewife's REFEREE Giblet Soup. — Having well washed and picked four sets, parboil, then simmer them gently in two quarts of good stock till quite tender. Put into a stewpan a quarter of a pound of butter, a few shallots and onions, a bunch of lemon thyme, knotted and sweet marjoram, a very little basil, a quarter of a pound of lean ham, some parsley, and one pint of good stock ; let this simmer gently on a stove for an hour ; then thicken with flour or white roux, and add this to the stock, in which the giblets have been cooking ; put in a pint of Madeira, let it boil a few minutes, then strain it ; but put back some of the pieces of giblet. Squeeze into the tureen a small Seville orange ; add a little sugar and cayenne. Gravy Soup, Clear. — Time seven hours. Eight pounds of beef, three quarts of water, two teaspoonfuls of salt, half a large teaspoonful of peppercorns, six cloves, two blades of mace, a bunch of savoury herbs, two carrots, one head of celery, half an ounce of sugar, one dessertspoonful of soy, two of Harvey's sauce, and a little vermicelli. Cut off four or five pounds of the meat from the shin of beef, and divide the knuckle, that the whole may lie closely in the stewpan. Pour in three quarts of water, and when it has been brought slowly to boil, skim it well, and add an ounce and a half of salt, the peppercorns, six cloves, two blades of mace, a bunch of herbs, two carrots, and a head of celery cut into pieces ; and three turnips in about one hour after. Put it over the fire and allow the whole to boil very slowly, until the beef is done to rags and the vegetables tender. Strain the soup and let it stand till the next day ; then skim ofi" the fat, and when thoroughly heated, add a little walnut ketchup, and send it to table with toasted bread cut into dice, without the crust. This soup can be varied by adding vermicelli, vegetables, etc., and the sediment can be used for hashes or gravies.