Mock Turtle Soup.
Put a knuckle of veal in the stock pot and boil for two hours, add a pint and a half of black beans, boil five hours more, pepper and salt to taste, remove from fire, strain and whip smooth. Have ready three chopped hard boiled eggs, one-half of sliced lemon and a small glass of wine. Pour in soup and serve.
K. T. R.
Celery Soup.
Cut up six stalks of celery into half inch pieces, put them in pot with one onion, one black mace, salt and two small peppers, add a quart of veal broth and boil one hour. Rub the ingredients through a sieve, put the pulp into a sauce pan, add one quart more of stock, boil, then set on one side of stove, add a pint of cream to the soup and serve with toast.
K. T. R.
Rich Stock or Grand Bouillon.
4 pounds shin of beef, 4 pounds knuckles of veal, ½ pound lean ham, any poultry trimmings in pantry, 2 onions, 3 carrots, 3 turnips, 1 head of celery, 2 tomatoes or 4 tablespoons of canned, a bunch of herbs with parsley, salt to taste, 3 lumps of sugar, 6 cloves, 2 small blades of mace, 6 quarts of cold water. Simmer in stock pot for 8 hours, the first 4 on back of stove. Do not let boil quickly that the stock be not wasted and preserve its color. Strain through a fine hair sieve or cloth and set away until cold, then remove the fat that has formed on top and it will be ready for use.
K. T. R.