The housewife's referee

Turtle Soup {Dried Turtle), — Soak one pound of the turtle for three or four days in cold water, changing the water constantly. Then it must be put into three quarts of good and well-flavoured stock ; add leeks, carrots, turnips, a dessertspoonful of turtle herbs (which can be bought already prepared), peppercorns, and salt. The soup should simmer gently for twelve hours, adding a little stock from time to time, when the turtle should be found quite tender. Now strain it and, when cold and all the fat taken off, clarify it with white of eggs and raw meat in the usual mode. It must then boil up and simmer for about two hours, when it should be strained through a fine table-napkin. Cut some of the turtle into small pieces and serve in your soup ; a slice of green fat should be added, which can always be bought at the stores and larger Italian warehouses. Before serving, a little cayenne, some lemon juice, and a glass of sherry should be added. Vegetable Marrow Soup.— Four young vegetable marrows, or more if very small ; half a pint of cream, salt and white pepper to taste, two quarts of white stock. Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning. Time, one hour. Seasonable in summer. Victoria Soup. — Wash half a pound of pearl barley, and put this into a stewpan with three pints of good white veal stock, and simmer it very gently over a slow fire for an hour and a half, by which time the barley will be nearly dissolved ; put a third of it into a small soup pot, and the remainder through a sieve, then add to it the whole barley. Add half a pint of cream, season with a little salt, stir it over the fire until hot, and serve. Watercress Soup. — To one pint and a half, or quart, of THE housewife's REFEREE mutton broth add half a pound of potatoes, which have been boiled and mashed ; season the latter with pepper and salt, and add thereto the leaves of three or four bunches of watercress. The stalks should be chopped finely and put into the soup. Toast sippets should be sent to table with it. " From the sands of the sea, where the tide ebbs and flows, I'll make for fish." — Tempest. Bouillabaisse. — For eight or ten persons, take six pounds of different kinds of fish — sole, haddock, bass, mackerel, etc. Twenty or thirty little-necked clams, six onions cut in quarters, two tomatoes strained through a sieve, two dried bay leaves, two slices of lemon, a little dried orange peel, four cloves, salt and pepper to taste, a little saffron, a pinch of chopped parsley, one pint of white wine ; put all in a large saucepan. After having cut in pieces the fish, the onions, laurel and lemon and orange peel and cloves are tied up in a little muslin bag ; add half a pint of salad oil and water enough to cover the whole. Let it boil hard for forty minutes, cut slices of bread for each person, toast and place on a platter ; pour on the fish and sauce, and serve at once.