1 teaspoonful cloves.
Pepper, black and cayenne, and salt to your taste.
Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into soup when boiling. When nearly done, thicken with two tablespoonfuls flour. To give it a good color, take one tablespoonful brown sugar and burn it; when burnt, add a wineglass of water. Of this coloring, put two tablespoonfuls in soup, and just before serving, add half a pint Madeira wine.—Miss E. W.
Mock Turtle Soup.
Put on beef and boil very tender; take out, chop fine, and put back to boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed, and ten hard-boiled eggs; pepper and salt to your taste.
Thicken with flour and add brandy and wine.—Miss E. P.
Mock Terrapin Soup.
Cut up two pounds roast or boiled beef in small pieces. Put one large teacup new milk, one large teacup of wine, a piece of butter size of an egg (rolled in flour), a little nutmeg, two or three spoonfuls mixed mustard—all in a stewpan, and cook ten or fifteen minutes. Good way to use up cold meats.—Mrs. S. M.
Clam Soup.
Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stew-kettle; strain the water, in which clams have been boiled; chop up clams, and put in with three or four slices of salt pork, some mashed potatoes, salt and pepper to taste. Thicken with grated cracker, and add two spoonfuls butter rolled in flour. Let it boil twenty minutes and serve.—Mrs. C.