Crab Soup.
One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine.
The claws are to be cracked and divested of the jaws. A Hampton recipe.—Miss E. W.
Beef Soup.
Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours and skim it well. Then add:
4 turnips, pared and cut into quarters.
4 onions, pared and sliced.
2 carrots, scraped and sliced.
1 root of celery, cut into small pieces.
When the vegetables are tender, add a little parsley chopped fine, with salt and pepper to the taste. Serve hot.—Mrs. P. McG.