ch of mace
and white pepper, increasing the amount slightly if more is liked. Thicken
with two tablespoonfuls of flour, and one of butter rubbed to a cream,
with a cup of boiling water; add thickening and salmon, and boil two
minutes. Strain into the tureen through a puree sieve, rubbing as much as
possible of the salmon through with a potato-masher, and _serve very hot_.
All that will not go through can be mixed with an equal amount of
cracker-crumbs or mashed potato, made into small cakes or rolls, and fried
in a little butter for breakfast, or treated as croquettes, and served at
dinner.

This thickened milk is the foundation for many forms of fish and vegetable
purees. A pint of green pease, boiled, mashed, and added; or asparagus or
spinach in the same proportions can be used. _Lobster_ makes a puree as
delicious as that of salmon. Dry the "coral" in the oven; pound it fine,
and add to the milk before straining, thus giving a clear pink color. Cut
all the meat and green fat into dice, and put into the tureen, pouring the
hot milk upon it. Boiled _cod_ or _halibut_ can be used; but nothing is so
nice as the salmon, either fresh or canned. For a _Puree of Celery_ boil
one pint of cut celery in water till tender; then add to boiling milk,
and rub through the sieve. For _Potato Puree_ use six large or ten medium
sized potatoes, boiled and mashed fine; then stirred into the milk, and
strained; a large tablespoonful of chopped parsley being put in the
tureen. For a _Green-Corn Soup_ use the milk without straining; adding a
can of corn, or the corn cut from six ears of fresh boiled corn, and an
even tablespoonful of sugar, and boiling ten minutes. _Salsify_ can also
be used, the combinations being numberless, and one's own taste a safe
guide in making new ones.

TURTLE-BEAN SOUP.

Wash and soak over-night, in cold water, one pint of the black or turtle
beans. In the morning put on the fire in three quarts of cold water,
which, as it boils away, must be added to, to preserve the original
quantity. Add quarter of a pound of salt pork and half a pound of lean
beef; one carrot and two onions cut fine; one tablespoonful of salt; one
saltspoonful of cayenne. Cover closely, and boil four or five hours. Rub
through a colander, having first put in the tureen three hard-boiled eggs
cut in slices, one lemon sliced thin, and half a glass of wine. This soup
is often served with small sausages which have been boiled in it for ten