Breakfasts, luncheons, and ball suppers

water, and let it boil gently for six hours. Add one quart of Consomme (No. 27), and one quart of White Stock (No. 28), and one glassful of sherry to each pound of turtle, let the whole boil up, and serve with lemon and cayenne. The greatest care should be taken that all the turtle should be soft ; and as some pieces take longer than others, it should be carefully watched, and the pieces which are soft should be removed, and the rest stewed until soft. CONSOMME: FA USSR TOR TUB. No. 66. Procure a calfs head blanched, remove the brain and bone, and put it in cold water to soak and get thoroughly clean. Put it in a stewpan with six quarts of water, four carrots, two onions, two table-spoonfuls of salt, and let it boil until tender. Take out the head and put it between two dishes and press the head until it is quite cold, when cut off the turtle part, which is the glutinous part over the fat and meat. Cut this into squares of an inch, and put into a stewpan with two quarts of Consomme (No. 27) and two quarts of White Stock (No. 28), two wine-glassfuls of sherry, two sprays of basil, two ditto of marjoram, salt and sugar to taste, and let the whole simmer for half an hour ; remove the basil and marjoram, and serve with lemon and cayenne. It will save some trouble to obtain a pint of the glutinous matter of calfs head from Monsieur Beguinot, of Wandsworth Road, and add to this Consomme. consomm£ tor tub, and consomme FAUSSE TOR TUB A LTNDIENNE. No. 67. Either of the Consommes (No. 65 or No. 66) can be altered into No. 67 by adding a table-spoonful of Madras curry powder sewed up in a muslin bag for each quart of soup, and letting it boil up and simmer for half an hour. THICK SOUPS, 89 THICK SOUPS. PUREE OF CHICKEN, RABBIT, PHEASANT, A LA REINE. No. 68, Wash and clean thoroughly any of the above in the pro- portion of one to three pints of White Stock (No. 28), and let it stew until tender, when remove all the white meat, pound it in a mortar with two ounces of butter, and rub through a wire and hair sieve, adding a' little of the stock to make it work easier. Return the carcase of whatever is used to the stock, and add to it two white carrots, a stick of celery, a turnip, two onions, all sliced, and an ounce of salt, and let it stew for two hours. Strain and beat the vegetables, omitting the carrots and turnips, through a wire and hair sieve, add them and the puree of meat to the stock, incorporating them by degrees, and then add one pint of good cream and a tea-spoonful of sugar. MULLIGATAWNY SOUP. No. 69.