The new home cook book

Take a calf's head well cleaned, a knuckle of veal and put them both into a large kettle; put one onion and a large tablespoon of sweet herbs, into a cloth and into the kettle, with the meat over which you have poured about four quarts of water. If you wish the soup for a one o'clock dinner, put the meat over to boil as early as eight o'clock in the morning; let it boil steadily and slowly and season well with salt and pepper. About one hour before serving, take off the soup and pour it through a colander, pick out all the meat carefully, chop very fine and return to the soup, putting it again over the fire. Boil four eggs very hard, chop them fine, and slice one lemon very thin, adding at the very last. VERMICELLI SOUP. Anonymous. A knuckle of lamb, a small piece of veal and water cover well ; when well cooked, season with salt, pepper, herbs to your taste, and a small onion, to which you may add Halford or Worcestershire sauce, about a tablespoonful. Have ready one-quarter of a pound of vermicelli, which has been boiled tender ; strain your soup from the meat, add the vermicelli, let it boil well and serve. GUMBO SOUP. Anonymous. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee one chicken in ham gravy ; then Take the yolk of four eggs, a little vinegar, the juice of one lemon, and season to taste, beating the eggs into the vinegar; pour this over the chicken, and put all then into the tomatoes, letting the kettle be nearly filled with water. Boil all together four or five hours. OCHKA GUMBO. Mrs. Andrews. Two quarts of ripe tomatoes and one quart of ochra cut in small rings ; put them over the fire with about three quarts of water and let the mixture come to a boil; take one chicken ; cut it up and fry brown, with plenty of gravy ; put it in with the ochra and tomatoes ; add several small onions chopped fine ; salt and pepper to taste ; a little corn and Lima beans are an improvement, if you have them. Let all simmer gently together for several hours. To be served with a tablespoonful of boiled rice and green garden pepper cut fine to each soup plate. MOCK TURTLE SOUP. Mrs. C. H. Wheeler. One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water and cook five or six hours. 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 egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. Mrs. Whitehead. Boil chicken or beef four hours ; then strain ; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup. Mrs. Wheelock. One pint tomatoes, two quarts water, one tablespoonful corn starch, beef bone, or cold steak. TOMATO SOUP WITHOUT MEAT. C. O. Van Cline, East Minneapolis. One quart of tomatoes, one quart of water, one quart