The new Kentucky home cook book

water, being careful not to add too much; thicken with a little flour in a half cup of cream. A very good soup can be made by boiling the beans without the meat ; when the beans are done, add a pint and a half of sweet milk ; season with salt and pepper, and thicken to suit the taste. PEA SOUP. Boil a small piece of lamb in one gallon of water for one hour; add one quart of peas, and let it boil half an hour longer; season with a lump of butter the size of an egg, and salt and pepper to taste; thicken with cream and flour, and if desired add dumplings about ten minutes before serving. Mrs. Robt. Lovel. BRUNSWICK STEW. Take one chicken or squirrel, to be cut up after it is prepared; one pint of tomatoes, skinned and cut fine; one-half pint of potatoes ; one-half pint of corn grated, cut, or scraped ; one-half pint of butter-beans; one-half of a lemon, peeled and sliced: one slice of fat bacon, not very large; a piece of butter the size of an egg; pepper and salt to taste. Put all on together except the tomatoes, cover closely, stew slowly for two and one-half hours, stirring it often from the bottom ; add the tomatoes and cook one hour longer ; just before taking it from the fire, add a table-spoonful of butter rolled in flour ; boil a moment, and then serve. Eaten as soup. Mrs. Geo. T. Hunter. BRUNSWICK STEW. Put one chicken in one-half gallon of water ; boil it until tender enough to pick to pieces; remove the bone, then put back in the water, and add one quart of tomatoes, three Irish potatoes cut up, a half dozen ears of corn cut off, one pint of butter-beans, a small slice of fat bacon, and a piece of butter the size of an egg ; pepper and salt to taste ; slice one-half of a lemon very thin. When all the vegetables are The Neiv Kentucky Home Cook Book. well done, thicken with a little flour made with milk. If too thick add a little boiling water. Mrs. Thos. Jackson. FRENCH GUMBO. To a good-sized chicken fried brown add two quarts of water, one and one-half pint of okra sliced thin, a slice of middling, one pod of red pepper, and salt to taste; let it simmer two hours. Always serve rice plainly cooked with gumbo. Mrs. Sallie Cox. MOCK TURTLE SOUP. To not more than two gallons of water put one calf's head or four veal shanks ; one table-spoonful of cloves and allspice, mixed and tied in a cloth; pepper and salt to taste; onions, tomatoes, and carrots to suit the taste; cook well together, and after the meat is perfectly done, take it out, chop fine, and return to the soup; thicken with a little browned flour if necessary. Before removing it from the stove, and to give the soup a bright, rich color, take onehalf tea-cup of sugar and burn it in a pan, mix it with a pint of boiling water and pour it in; then add three or four hard-boiled eggs and one lemon chopped fine; stir in well, and your soup is ready to be served, and when properly made cannot be told from the genuine turtle soup. Mrs. A. Wadsworth. TURTLE SOUP.