tock; set it on the back
part of the range to simmer.

Boil one quart of cream; whisk it into the stock; pour it into a hot
tureen, and serve with croutons. If convenient the breast of a boiled
chicken may be added.

FISH CHOWDER.--Take two fine, fresh cod-fish, weighing six pounds each;
clean them well; cut the fish lengthwise from the bone, and cut it into
pieces two inches square. Chop up the bones and heads; put them into a
saucepan; add three quarts of warm water, one red onion sliced, heaping
teaspoonful of salt, a dozen bruised peppercorns, and a few stalks of
celery. Boil until the fish drops from the bones; then strain into
another saucepan.

Cut into small squares one peck of small potatoes and a pound and a half
of salt pork; arrange the fish, pork, and potatoes into mounds; divide
each equally into four parts; add one quarter of the fish to the stock,
next a quarter of the pork, then a quarter of the potato, and three
pilot crackers, broken into quarters, salt, pepper, and a little thyme.
Repeat this process until the remaining three quarters of pork, fish,
and potato, are used; cover all with warm milk; simmer slowly until the
fish is tender, care being taken that the soup does not boil over; now
taste for seasoning, serve as neatly as possible.

The above is the old-fashioned New England fish chowder. Clams may be
used instead of fish.

GERMAN SOUP.--Melt half an ounce of fresh butter in a saucepan; when
very hot, add half an onion, chopped fine, and a teaspoonful of caraway
seeds. When the onion is slightly browned, add three quarts of strong
veal stock, well seasoned; simmer gently for three quarters of an hour.
Prepare some marrow dumplings; boil them in water, or a portion of the
soup, and serve.

GIBLET SOUP.--An economical, and at the same time excellent, soup, is
made from the legs, neck, heart, wings, and gizzard of all kinds of
poultry. These odds and ends are usually plentiful about the holidays.

To turn them to account, follow general instructions for chicken soup;
add a little rice, and your soup is complete.

GREEN TURTLE SOUP.--Many housewives imagine that green turtle is too
expensive, and too difficult to prepare for household use, and for these
reasons it is seldom met with in private families, except in tin cans.
Even this is not always made from turtle.

This soup is not any more expensive than many other kinds. A small
turtle may be purchased at Fulton market for from ten to