meat, and then pass them through a sieve. Strain the broth, and stir
in the mixture of meat and turnips which has been strained through the
sieve; keep the soup-pot near the fire, but do not let it boil. When
ready to dish the soup for table, beat the yolks of five eggs very
lightly, and mix with them half a pint of good cream. Set the soup on
to boil, and, as it boils, stir in the beaten eggs and cream, but be
careful that it does not boil after they are stirred in, as the egg
will curdle. Serve hot.

JULIENNE SOUP.--Put a piece of butter the size of an egg into the
soup-kettle; stir until melted. Cut three young onions small; fry
them a nice brown; add three quarts of good clear beef-stock, a little
mace, pepper and salt; let it boil an hour; add three young carrots
and three turnips cut small, a stalk of celery cut fine, a pint of
French beans, a pint of green peas; let this boil two hours; if not
a bright, clear color, add a spoonful of soy. This is a nice summer
soup.

LOBSTER SOUP.--One large lobster or two small ones; pick all the meat
from the shell and chop fine; scald one quart of milk and one pint
of water, then add the lobster, one pound of butter, a teaspoonful of
flour, and salt and red pepper to taste. Boil ten minutes and serve
hot.

MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large
spoonful of powdered cloves, salt and pepper. Soak the beans over
night, put them on with the soup-bone in nearly six quarts of water,
and cook five or six hours. When half done, add the cloves, salt and
pepper; when done, strain through a colander, pressing the pulp of the
beans through to make the soup the desired thickness, and serve with
a few slices of hard-boiled egg and lemon sliced very thin. The turtle
beans are black and can only be obtained from large groce.

OYSTER SOUP.--Take one quart of water, one teacup of butter, one pint
of milk, two teaspoons of salt, four crackers rolled fine, and one
teaspoon of pepper; bring to full boiling heat as soon as possible,
then add one quart of oysters; let the whole come to boiling heat
quickly and remove from the fire.

OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
quart of good rich milk; stir in one teacup of rolled cracker crumbs;
season with pepper and salt to taste. When all come to boil, add one
quart of good fresh oysters; stir well, so as to keep from scorching;
then add a piece of good sweet butter about the size o