s of water slightly salted; add a blade of mace. When done,
drain, and cut it into two inch pieces. Put three pints of soup stock
into a saucepan; add the macaroni; taste for seasoning, boil a moment
and serve.

MOCK TURTLE SOUP.--Take half a calf's head, with the skin on; remove the
brains. Wash the head in several waters, and let it soak in cold water
for an hour. Put it in a saucepan with five quarts of beef stock; let it
simmer gently for an hour; remove the scum carefully. Take up the head
and let it get cold; cut the meat from the bones into pieces an inch
square, and set them in the ice-box.

Dissolve two ounces of butter in a frying pan; mince a large onion, and
fry it in the butter until nicely browned, and add to the stock in which
the head was cooked. Return the bones to the stock; simmer the soup,
removing the scum until no more rises. Put in a carrot, a turnip, a
bunch of parsley, a bouquet of herbs, a dozen outer stalks of celery,
two blades of mace and the rind of one lemon, grated; salt and pepper to
taste. Boil gently for two hours, and strain the soup through a cloth.
Mix three ounces of browned flour with a pint of the soup; let simmer
until it thickens, then add it to the soup. Take the pieces of head out
of the ice-box, and add to the soup; let them simmer until quite tender.
"Before serving add a little Worcestershire sauce, a tablespoonful of
anchovy paste, a gobletful of port or sherry, and two lemons sliced,
each slice quartered, with the rind trimmed off." Warm the wine a very
little before adding it to the soup. Keep in ice-box three or four days
before using. Serve the brains as a side dish.

MULLIGATAWNY SOUP.--Divide a large chicken into neat pieces; take a
knuckle of veal, and chop it up; put all into a large saucepan, and add
one gallon of water; salt; boil for three hours or until reduced
one-third. Put an ounce of butter in a hot frying pan, cut up two red
onions, and fry them in the butter. Into a half pint of the stock put
two heaping tablespoonfuls of curry powder; add this to the onion, then
add the whole to the soup, now taste for seasoning. Some like a little
wine, but these are the exception and not the rule. Before serving add
half a slice of lemon to each portion. Many prefer a quantity of rice to
be added to the soup before it is finished; the rice should be first
well washed and parboiled.

MUTTON BROTH.--Take four pounds of lean mutton trimmings; cut them into
neat piece