658 HOME AND HOUSEHOLD. 



Mutton Soup. Boil a leg of mutton three hours. Season to your taste with 

 salt and pepper, and add one teaspoonful of summer savory. Make a batter of one 

 egg, two tablespoonfuls of milk, two tablespoonfuls of flour, all well beaten together; 

 drop this batter into the soup with a spoon, and boil for three minutes. 



Ox-Tail Soup. Take two ox-tails, two whole onions, two carrots, one small 

 turnip, two tablespoonfuls of flour, and a little white pepper. Add one gallon water. 

 Let all boil for two hours; then take out the tails, and cut the meat into small pieces. 

 Return the bones to the pot for a short time; boil another hour; then strain the 

 soup, and rinse two spoonfuls of arrowroot to add to it, with the meat cut from the 

 bones, and let all boil for a quarter of an hour. 



Clam Soup. Wash and boil the clams till they come out of their shells easily; 

 then chop them, and put them back into the liquor, which should first be strained. 

 Add a teacup of milk for each quart of soup. Thicken with a little flour, into which 

 has been worked as much butter as it will hold, and season with salt and pepper 

 to suit the taste. 



byster Soup. Take one quart of water, one teacupful of butter, one pint of 

 milk, two teaspoonfuls of salt, four crackers rolled fine, and one teaspoonful of pepper. 

 Bring to full boiling heat as soon as possible, then add one quart of oysters. Let the 

 whole come to a boiling heat quickly, and remove from the fire. 



Another. Pour one quart of boiling water into a skillet; then add one quart of 

 good, rich milk. Stir in one teacupful of rolled cracker crumbs. Season with pepper 

 and salt, to taste. When all come to a boil, add one quart of good, fresh oysters. 

 Stir well, so as to keep from scorching. Then add a piece of good, sweet butter 

 about the size of an egg. Let it boil up once, then remove from the fire immediately. 

 Dish up and send to teble. 



Fish Soup. Cod-head; vegetables: carrot, onion, and parsley; one-half pound 

 rice; seven pounds potatoes. Get a large cod-head, wash it well; put it on with 

 cold water (one gallon), and boil for an hour; then put it through a sieve or clean, 

 coarse cloth. Wash the rice well, and add; cut the onions very fine, and add; grate 

 the carrot, and boil very slowly, with lid closed, for one hour; then add chopped 

 parsley and all the fish taken from the head, with pepper and salt to taste. Serve 

 hot, with potatoes. A little milk will improve the soup. It is very like oyster soup. 



Mock Kidney Soup and Potatoes. Two pounds of liver; vegetables: carrot, 

 turnip, onion; seven pounds potatoes. Put on half of the liver, with one gallon of 

 water; boil very slowly for an hour; then take it out and grate it. Have the other 

 half cut in nice, small pieces, and add. Grate the carrot and turnip, and one potato, 

 but do not add the potato until fifteen minutes before you take the soup off the fire. 

 Cut the onion very fine, and add it with the liver, carrot, and turnip. Boil very slowly 

 for one and one-half hours, with lid closed. Pepper and salt to taste, and serve hot, 

 with potatoes. 



Mock Turtle Soup. CalPs head, and a small piece of the lights, small piece 

 of the liver, and one- fourth pound of fat pork; one teaspoonful of cinnamon, one of 

 allspice, one-half of cloves, one-half of cayenne pepper; one lemon; one-half pound 

 flour; three potatoes; three eggs. Wash and soak the head, lights, and liver for 

 some hours. Boil them very carefully, keeping the lid closed. Cut the meat up into 

 small strips; fry the pork, cut it up into small pieces; and add all to the soup. You 

 should have one gallon. When it boils, put in the cinnamon, allspice, cloves, and 

 cayenne pepper. Grate the rind of the lemon; add it, with the juice, to the soup. 

 Grate the three potatoes, and add. Brown the flour before the fire, mix it smooth, 



