spoonful of curry-powder; let it boil
up; add the juice of half a lemon and serve.

BROWN ARTICHOKE SOUP.

Wash, peel, and cut into slices about half-an-inch thick two pounds of
Jerusalem artichokes. Fry them in a little butter until brown; fry also
brown half-a-pound of sliced onions. Put these to boil in two quarts of
water with two turnips, a carrot sliced, two teaspoonfuls of salt, and
one of pepper. When the vegetables are tender drain the liquor, set it
aside to cool, and remove all fat. Pass the vegetables through a fine
sieve to a nice smooth _puree_. Those who possess a Kent's "triturating
strainer" will be able to do this much more satisfactorily, both as
regards time and results, than by the old way of rubbing through a
sieve. Put the liquor on to boil, dissolve in it--according to the
strength the soup is required to be--the contents of one or two tins of
Nelson's Extract of Meat, then add the vegetable _puree_, a lump or two
of sugar, and if required, salt and pepper. Let it boil up and serve.

TURTLE SOUP.

This soup is so often required for invalids, as well as for the table,
that an easy and comparatively inexpensive method of preparing it cannot
fail to be acceptable. Nelson's Beef Tea or Extract of Meat will be used
instead of fresh beef, and Bellis's Sun-dried Turtle instead of live
turtle. If convenient it is desirable to soak the dried turtle all
night, but it can be used without doing so. Put it on to boil in the
water in which it was soaked, in the proportion of one quart with a
teaspoonful of salt to a quarter of a pound of the turtle. Add two or
three onions peeled and quartered, a small bit of mace and sliced
lemon-peel, and simmer gently for four or five hours, or until the
turtle is tender enough to divide easily with a spoon. Stock of any kind
may be used instead of water, and as the liquid boils away more should
be added, to keep the original quantity. Herbs for the proper flavouring
of the Turtle Soup are supplied by Bellis; these should be put in about
an hour before the turtle is finished, and be tied in muslin. When done
take out the turtle and divide it into neat little pieces; strain the
liquor in which it was cooked, and having boiled it up, stir in the
contents of two tins of Nelson's Extract of Meat, previously soaked for
a few minutes. Mix smooth in a gill of cold water a teaspoonful of
French potato-flour and of Vienna flour, stir into the soup, and when it
has thickened