The new Kentucky home cook book

Take two green turtles that have been dressed the day before, one gallon of water, and two pounds of beef. Put the turtles in a kettle and boil until thoroughly done — must go on about eight o'clock in the morning. With a skimmer lift the turtles out and bone them, then return to the kettle and add the following ingredients: Two onions and one or two carrots cut fine, the juice of two lemons and the rind of one chopped fine, a few Irish potatoes cut in small pieces, about a quart of tomatoes, several ears of corn cut off the The New Kentucky Home Cook Book. cob, a little parsley, celery, and summer savory, one tablespoonful of cinnamon and one of cloves, one nutmeg, a teacupful of good -\vine, and the beef well chopped. Boil four hours. Just before taking off the fire, add a pint of sweet milk and a little thickening made of cream and flour; salt and pepper to taste. If the soup boils too low before you thicken it, add a little boiling water, being careful not to add too much. Serve with rolled crackers and three hard-boiled eggs cut in small pieces. Miss Alice Ficklin. MOCK TURTLE SOUP. Make as above, substituting a calf's head or a piece of veal for the turtle or beef. Remove the brains before boiling the head; let it boil until the meat will slip easily from the bones; chop the meat, tongue, and brains which have been boiled, and return them to the kettle; then add the vegetables and seasoning. Miss A. Ficklin. BOUILLON. Purchase about six pounds of beef and bone (soup bone) ; cut up the meat and break the bones; add two quarts of cold water, and let it simmer slowly until all the strength is extracted from the meat. This will require about five hours. Strain through a sieve, removing every particle of fat; and if there is more than ten cupfuls, reduce it by boiling to that quantity. Season only with salt and pepper, and serve in cups. Mrs. Charles Tabb. JULIENNE SOUP. Make a good stock, using beef-shank. Boil in one gallon and a half of water for six hours, skimming carefully ; and if it boils too low, add more hot water. Set it away until next morning, and remove every particle of grease and the shank. About an hour before you wish to make your soup, put the stock on the fire, take two carrots, one turnip, one 28 The New Kentucky Home Cook Book. quarter of a good-sized head of cabbage, one pint and a half of green corn, one head of celery or one tea-spoonful of celery-seed, and one quart of tomatoes. Chop the vegetables fine, and boil all together, except the cabbage and one carrot. Boil the cabbage, changing the water once. Boil the remaining carrot whole by itself until entirely done. When the vegetables are well cooked, add them to the soup in the water in which they are boiled, with the exception of the cabbage, which must have the water well drained. Boil it an hour and strain through a colander, only shaking, as the soup will not be clear if pressed too much. Cut the remaining carrot into small dice, and drop into the soup just as you serve. Salt and pepper to taste. If desired, add a few sweet herbs, which must be boiled in the soup. A glass of sherry imparts a delicious flavor. Serve very hot. Mrs. L. C. Dmmitt. OYSTER SOUP.