TURKISH SOUP.— 5 cups stock, K cup rice, 1^4 cups strained tomatoes, 1 bay leaf, 2 slices onion, 1 oz. peppercorns, ^ teaspoon celery salt, 2 tablespoons butter, 2 tablespoons flour✪ Turkish Soup; add season- ing to tomatoes, cover, simmer 30 minutes, rub through sieve into hot stock, brush with butter and flour; add cooked rice. — ^^Mrs. F. V. Holdridge, .4106 Calumet Ave., Chicago, 111. QUICK TURKISH SOUP.— Stir a teaspoon of beef extract into 1 qt. of boiling v^rater; add a tablespoon of grated onion; a saltspoon of celery seed. When this reaches the boiling point pour it slowly over the well-beaten yolks of 2 eggs. Have ready, drained, 4 tablespoons of boiled rice, add, and serve at once. — Mrs. Virginia Hood, 3352 Forest Ave., Chicago, 111. TURNIP AND RICE SOUP.— Peel and wash a number of turnips, put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add 1 pt. of rich milk and ^ cup of cold boiled rice; season with salt, pepper, and a pinch of sugar. Let simmer for 20 minutes; stir in a lump of but- ter and 1 cup of cream. Serve on croutons. — Mrs. E. D. Kelley, Winnetka, 111. TURTLE SOUP.— After turtle is killed let bleed 12 hrs., open the side, remove the meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off the shell and put in soup kettle, cover with white broth, adding 1 tea- spoon of peppercorns, 1 doz. cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste; boil 1 hr.; then strain the broth, remove bones, and dice the meat. Boil the broth until" reduced }i in quantity, then add meat, and boil 10 minutes. When ready to serve, add 1 tumbler of Madeira wine. When turtles cannot ibe obtained, get 1 pt. of canned turtle meat and prepare soup same way as when using live turtle. Soup will keep a long while if put in stone jars, and when cold pour hot lard over the top. Reheat when needed for use. — Mrs. Carl N. Honig, 3026 Lake Park Ave., Chicago, 111. MOCK TURTLE SOUP.— A calf's head, a knuckle of veal, a hock of ham, 6 sliced, thin potatoes, 3 turnips, parsley, and sweet marjoram, chopped fine, and pepper. Forcemeat balls of veal and beef, j4 pt. of wine, 1 doz. egg balls, juice of 1 lemon✪ Mock Turtle Soup. The 212 SOU? calf's head must have had the brains removed and previously boiled till the meat slips off the bone. Save the broth to use in the soup. Cut the head in small pieces after boiling. The veal and ham must have been boiled and cut up, and all simmered for a couple of hrs. in the broth made by the calfs head. Put all together. The forcemeat balls and egg balls should be added, and all boiled for about 10 minutes. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— 1 soup bone, 1 qt. turtle beans, 1 large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with a soup bone in nearly 6 qts. of water and cook 5 or 6 hrs. When half done, add the cloves, salt and pep- per; 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 eggs and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. — Mrs. McHornaday, 1235 Michigan Ave., Chicago, 111.

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TURKISH SOUP.— 5 cups stock, K cup rice, 1^4 cups strained tomatoes, 1 bay leaf, 2 slices onion, 1 oz. peppercorns, ^ teaspoon celery salt, 2 tablespoons butter, 2 tablespoons flour; add season- ing to tomatoes, cover, simmer 30 minutes, rub through sieve into hot stock, brush with butter and flour; add cooked rice. — ^^Mrs. F. V. Holdridge, .4106 Calumet Ave., Chicago, 111. QUICK TURKISH SOUP.— Stir a teaspoon of beef extract into 1 qt. of boiling v^rater; add a tablespoon of grated onion; a saltspoon of celery seed. When this reaches the boiling point pour it slowly over the well-beaten yolks of 2 eggs. Have ready, drained, 4 tablespoons of boiled rice, add, and serve at once. — Mrs. Virginia Hood, 3352 Forest Ave., Chicago, 111. TURNIP AND RICE SOUP.— Peel and wash a number of turnips, put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add 1 pt. of rich milk and ^ cup of cold boiled rice; season with salt, pepper, and a pinch of sugar. Let simmer for 20 minutes; stir in a lump of but- ter and 1 cup of cream. Serve on croutons. — Mrs. E. D. Kelley, Winnetka, 111. TURTLE SOUP.— After turtle is killed let bleed 12 hrs., open the side, remove the meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off the shell and put in soup kettle, cover with white broth, adding 1 tea- spoon of peppercorns, 1 doz. cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste; boil 1 hr.; then strain the broth, remove bones, and dice the meat. Boil the broth until" reduced }i in quantity, then add meat, and boil 10 minutes. When ready to serve, add 1 tumbler of Madeira wine. When turtles cannot ibe obtained, get 1 pt. of canned turtle meat and prepare soup same way as when using live turtle. Soup will keep a long while if put in stone jars, and when cold pour hot lard over the top. Reheat when needed for use. — Mrs. Carl N. Honig, 3026 Lake Park Ave., Chicago, 111. MOCK TURTLE SOUP.— A calf's head, a knuckle of veal, a hock of ham, 6 sliced, thin potatoes, 3 turnips, parsley, and sweet marjoram, chopped fine, and pepper. Forcemeat balls of veal and beef, j4 pt. of wine, 1 doz. egg balls, juice of 1 lemon. The 212 SOU? calf's head must have had the brains removed and previously boiled till the meat slips off the bone. Save the broth to use in the soup. Cut the head in small pieces after boiling. The veal and ham must have been boiled and cut up, and all simmered for a couple of hrs. in the broth made by the calfs head. Put all together. The forcemeat balls and egg balls should be added, and all boiled for about 10 minutes. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— 1 soup bone, 1 qt. turtle beans, 1 large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with a soup bone in nearly 6 qts. of water and cook 5 or 6 hrs. When half done, add the cloves, salt and pep- per; 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 eggs and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. — Mrs. McHornaday, 1235 Michigan Ave., Chicago, 111.

The Cook County cook book