RECIPES. 659 



and add. Let all boil for ten minutes. Have three hard-boiled eggs, slice them up 

 into the tureen, and pour the soup on the top of them. This recipe is equal to real 

 turtle soup. It can be made with force-meat balls, which are an improvement. 



Haricot Bean Soup and Potatoes. Three and one-half pounds potatoes; one 

 pound beans; vegetables; onion. Wash the beans, and leave them to soak for sixteen 

 hours. Put into a clean pot, with a gallon of water, and the onion cut fine. Boil 

 very carefully and slowly for two hours; then add carrot, turnip, and two potatoes, all 

 grated, and boil for half an hour. Just before serving add a teaspoonful of powdered 

 sage; salt and pepper to taste. Serve hot. To be taken with potatoes. 



A Vegetable Soup. Take three quarts of stock that is duly seasoned with 

 sugar, salt, and pepper. Add two small onions chopped fine, three small carrots, 

 three small turnips, one stalk of celery, and a pint of green peas all chopped fine. 

 Let it simmer two hours, and then serve it. 



Potato Soup. Take six large, mealy potatoes, sliced, and soaked an hour. Add 

 one onion, sliced and tied in a bag, a quart of milk, and a quarter of a pound of 

 salt pork, cut in slices. Boil three-quarters of an hour, and then add a tablespoonful 

 of melted butter and a well-beaten egg, mixed in a cup of milk. This is a favorite 

 soup with many, and easily made. Some omit the pork, and use salt and pepper to 

 flavor it, and add one well-beaten egg. 



Green Pea Soup. Boil the pods an hour in a gallon of water. Strain the liquor, 

 and put into it four pounds of beef or mutton, and simmer one hour; then add half 

 the peas contained in half a peck of pods, and boil half an hour; then thicken with 

 two great spoonfuls of flour, and season with salt and pepper. Three tomatoes, sliced, 

 improve this. 



Scotch Broth. Take half teacup barley, four quarts cold water; bring to a boil, 

 and skim. Put in now a neck of mutton, and boil again for half an hour. Skim 

 well the sides, also the pot. Have ready two carrots, one large onion, one small head 

 cabbage, one bunch parsley, one sprig celery tops; chop. all these fine. Add your 

 chopped vegetables; pepper and salt to taste. Take two hours to cook. 



Celery Soup. Scrape and cut into small pieces two bunches of celery, using the 

 best parts only. Add two quarts of good soup stock, with an onion cut into slices, 

 and stew gently until the celery is tender. Put through a colander, season with pepper 

 and salt, and return to the fire ; boil up ; add a coffeecupful of boiling milk, thickened 

 with a little cornstarch or flour, and turn at once into the tureen. A trifle of sugar 

 is thought by many an improvement; while a few bits of fried bread, put into the 

 tureen before pouring in the soup, are a nice addition. 



Turkey Soup. People who like the old-fashioned, rich soups will find the 

 following recipe for using the carcass of a turkey delicious : Cut off the meat from 

 the bones, and break the carcass into several pieces. Add two or three quarts of 

 water, proportioned to the quantity of meat, two slices of carrot, two of turnip, two 

 large onions, two stalks of celery, three tablespoonfuls of butter, and three of flour. 

 Set on the fire and cook three hours; then add the vegetables and cook another 

 hour. Strain and put back on the stove. Brown the flour and butter together, add 

 it to the soup, season with salt and pepper, and simmer for half an hour. If any fat 

 rises, skim it off. Small squares of toasted bread may be added, just as the soup is 

 sent to the table. 



Noodles for Soup. Rub into two eggs as much sifted flour as they will absorb; 

 then roll out until thin as a wafer. Dust over a little flour, and then roll over and 

 over into a roll. Cut off thin slices from the edge of the roll, and shake out into long 



