424 DR. CHASE'S RECIPES. 



Remarks. — How this name ever got applied to this article for soups, I can 

 not imagine, as noodle signifies a simpleton. I know it is a favorite dish with 

 the Germans, although I would by no means consider them simpletons from 

 that fact. Still, I do think that flour dough in this form, or in the form of 

 dumplings boiled in water or soup, is a very indigestible mass, and in 

 no way fit for an invaUd. Still, I kuow, also, that our German population are 

 much more healthy than Americans, and, therefore, they are better able to 

 digest noodles and dumplings than we are. It is from their more simple and 

 plainer style of cookery, no doubt 



Mock-Turtle or Make-Believe Terrapin Soup, Prom Bob, 

 the Sea Cook. — He says: *' Of coui-se, its a sham, for there ain't nothing in 

 this world that can take the shine out of a real terrapin (turtle); still, if you 

 ain't got none of these nice creeturs, you can manage to make shift with a calf's 

 head. You don't want the whole head of a calf, but boil it just the same, but 

 don't sluice it with all the water in the reservoir, only enough to cover it, and 

 in that water put a couple of onions and salt and pepper. When boiled tender, 

 take, say, half the meat, half the tongue and a table-spoonful of the brains. 

 Cut it up, but not too fine. Put into a frying-pan a }4 lb. of the best butter, and 

 bring it up to a light brown, mixing in a very little sifted flour when it is off 

 the fire, and a little cayeime pepper, and just a touch of sweet marjoram. If 

 you put herbs into hot, boiling butter it makes a bitter taste. Then stir the 

 sauce with a little of the water the calf's head was boiled in. Then put in your 

 chopped-up calf's head. Place it on the fire again — not to cook, but to get hot 

 only — and last of all pour in 3 wine-glassfuls of Madeira, but if you have not 

 that let it be sherry- Though it ain't terrapin, it's good all the same." 



Remarks. — Turtle soup being a favorite with saloon men, of course, wine is 

 always used but home-made will "fill the bill" in any case where wine is 

 always called for. Excuse me from using the brains. If one has not enough of 

 his own, it is no use to try and make it up by using those of a calf. For oyster 

 eoup, see Oyster Stew, etc., as made at Delmonico's. For marjoram and other 

 eeasoning herbs for soups, see Seasoning for Soups, in connection with the Rice 

 Soup. 



The following Prussian, Green Pea, and Asparagus Soups and the Broths, 

 or "Stocks," Veal and Lamb, are from the "Indian Domestic Economy and 

 Cookery," quoted from in some other places, an explanation of which will be 

 found in connection with the Chicken Currie. The recipes are plain, and will 

 be found a valuable addition to those of our own country. See also Mock 

 Oyster, and some other soups in the Miscellaneous Department. 



Prussian Soup, as Made in India.— Celery, 4 heads; carrots, tur- 

 nip, onions, and lettuce, 2 of each. Dikections — Cut them all into small 

 pieces, and fry in a little ghee (butter or drippings). Take a geer(2 lbs.) of mut- 

 ton, cut it into slices, put it all together in a large saucepan and keep it sweat- 

 ing for an hour without any water; then pour on water, 2 qts., and shut the lid 

 close and simmer gently for 2 hours longer, and serve. (See explanation of this 

 and the following in the last remarks above.) 



