Buckeye cookery

Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart finely-sliced carrots, one head celery; boil two and a ‘half hours, add a handful rice, and boil an hour longer; season with pepper (or a bit of red pepper pod) and salt, and serve. CELERY CREAM SOUP. Boil a small cup rice in three pints milk, until it will pass through a sieve. Grate the white part of two heads of celery (three if © small) on a bread-grater; add this to the rice milk after it has been Re ee ee strained; put to it a quart of strong white stock; let boil until celery is perfectly tender; season with salt and cayenne, and serve. If cream is obtainable, substitute one pint for the same quantity of milk. Chicken Soup. In boiling chickens for salads, etc., the broth (water in which they are boiled) may be used for soup. When the chickens are to be served whole, stuff and tie ina cloth. To the broth add a dozen tomatoes (or a quart can), and one thinly-sliced onion ; boil twenty minutes, season with salt and pepper, add two well-beaten eggs, and serve. CLAM Soup. Wash clams, and place in just sufficient water for the soup, let boil, and as soon as they clear from shells, take out and place clams in a jar for pickling; throw into the broth a pint each of sweet milk and rolled crackers, add a little salt, boil five minutes, and just before taking from the fire, add one ounce butter beaten with twoeggs. Serve, and let each person season to taste. GREEN Corn Soup. One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon cold water without salt, cover tightly and simmer slowly till meat slips from the bones, not allowing it to. boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for dinner. Set aside with the meat a cup of the liquor ; strain the soup to remove all bones and rags of meat; grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel, add corn to soup, with salt, pepper, and a little parsley, and simmer slowly half an hour. Just before serving add a table- _ spoon flour beaten very thoroughly with a table-spoon butter. Serve hot. To serve chicken or veal, put broth (which was reserved) in a clean sauce-pan, beat one egg, a table-spoon butter and a teaspoon flour together very thoroughly, and add to the broth with salt, pepper, and a little chopped parsley. Arrange meat on a platter, pour over dressing, boiling hot, and serve at once. GUMBO. _ Slice a large onion and put it with a slice of bacon or fat ham SOUPS, ; 313 Soa 314 By go UPS. into a skillet and brown it; skin and cut up two quarts tomatoes, : cut thin one quart okra, pu all together with a little parsley into a stew-kettle, adding about three quarts water, and cook slowly two or three hours, adding salt and pepper to taste.—Mrs. EF. A. W. Mock TuRTLE OR CALF'S-HEAD SOUP. Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon-of water; boil three hours, or until flesh will slip from bones; take out head, _ leaving the feet to be boiled steadily while the meat is cut from the head ; select with care enough of the fatty portions in the top of the head and the cheeks to fill a tea-cup, and set aside to cool; remove brains to a saucer, and also set aside; chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered mar- _ joram and thyme, a teaspoon of cloves, one of mace, half as much allspice and a grated nutmeg. When the flesh falls from the bones.