then by degrees the stock (hot) just boil up. Mix yolks and add little
by little the cream, a few drops of cochineal, salt and pepper, pour
over this the contents of the saucepan very carefully.

TOMATO SOUP.

MRS. HENRY THOMSON.

One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
foaming, then add one pint boiling water and one pint of milk, strain
and put on the stove and when near boiling, add a tablespoonful of
cornstarch, wet it with a little cold milk, one tablespoon butter, a
little pepper and salt to taste.

TOMATO SOUP.

MISS EDITH HENRY.

Take a tin of tomatoes and add half a pint of water. Let this boil for
half an hour till the tomatoes are well broken. Add a tablespoonful of
cornstarch, dissolved in a little cold water and mix well. Flavor with
salt and pepper to taste, and half a small onion. Then add a quart of
milk. Let this boil and stir well, so that it will mix, and be careful
that it does not burn on the bottom of the pan.

TURKISH SOUP.

MRS. W. COOK.

One quart of white stock, one half teacupful of rice, yolks of two eggs,
one tablespoon cream, salt and pepper. In preparing this soup boil first
the rice in the stock for twenty minutes. Then pass the whole through a
wire sieve, rubbing through such of the rice as may stick with a spoon,
then stir it thoroughly to beat out such lumps as the rice may have
formed and return all to the saucepan. The yolk of egg, cream, pepper
and salt, must now be well beaten together and added to the stock and
rice, the whole stirred over the fire for two minutes, care being taken
to prevent boiling after the eggs are put in, or they will curdle. This
soup should be served very hot and is excellent.

TURTLE BEAN SOUP.

MISS FRASER.

One pint of black beans, boil in two quarts of water, one onion, two
carrots, small teaspoon of allspice, five or six cloves, a small bit of
bacon or ham. A good bone of roast beef or mutton, let all boil till
quite tender perhaps two hours. Then turn into a colander, take out the
bone and rub all the rest with a wooden spoon through the colander, if
this is too thick add some stock or water. Some meat balls can be
added.

FISH AND OYSTERS.

"Now good digestion wait on appetite,
And health on both."--MACBETH.

RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and stiff,
they are fresh and good; if on the contrary, the gills are pale,