rked to a paste, and made into round
balls to imitate turtle eggs if this is desired.

I have placed before my readers this complicated receipt in as simple a
form as it is possible to do, having carefully avoided all the technical
formulas used in the profession.

GUMBO SOUP.--Cut up two chickens, two slices of ham, and two onions into
dice; flour them, and fry the whole to a light brown; then fill the
frying pan with boiling water; stir it a few minutes, and turn the whole
into a saucepan containing three quarts of boiling water. Let it boil
for forty minutes, removing the scum.

In the meantime soak three pints of ochra in cold water for twenty
minutes; cut them into thin slices, and add to the other ingredients;
let it boil for one hour and a half. Add a quart of canned tomatoes and
a cupful of boiled rice half an hour before serving.

JULIENNE SOUP.--Cut into fine shreds, an inch long, two carrots, two
turnips, two heads of celery, and the white ends of two spring leeks.
Put them into a frying pan, with one ounce of butter, a teaspoonful of
salt, and one lump of cut sugar; simmer until tender, then add a cupful
of stock. Put two quarts of veal stock in a saucepan; add the
vegetables, and a teaspoonful of chopped parsley, a little fresh sorrel
if convenient (wild wood sorrel is the best for julienne) shredded.
Taste for seasoning; boil once, and serve.

LENTIL SOUP.--Lentils are very nutritious, and form the basis of a most
excellent soup; but they are little used in American cookery. Soak a
pint of dry lentils for two hours; put them in a saucepan; add two
quarts of cold water, half an onion, two or three celery tops, salt,
whole peppers, and two or three ounces of the small end of a ham. Boil
gently for three hours; add a little more hot water, if the quantity has
been reduced by boiling, pour through a sieve, remove the ham, onion and
celery; rub the lentils through a sieve, return to the soup; whisk it
thoroughly; taste for seasoning, and serve with croutons.

LIEBIG'S SOUP.--An excellent soup may be prepared at short notice, as
follows:--Take half an onion, three or four outer stocks of celery, one
carrot sliced, salt, pepper, and a very little mace. Boil these in two
quarts of water for half an hour; strain, and add to the water two
tablespoonfuls of Liebig's Extract of meat; whisk thoroughly, taste for
seasoning, and serve.

MACARONI SOUP.--Boil half a pound of Macaroni for half an hour, in
three pint