Curry Soup.
You can, if you dislike the taste of curry, warm up what was left from your mock-turtle soup, just as it is. But you can vary it, agreeably to most palates, by stirring into it, when melted, and almost on the boil, a tablespoonful of curry powder, if there be more than three pints of soup—half as much, should there be but a quart. Wet the powder up in cold water, add to the soup, and cook three minutes.