Buckeye cookery

of the feet, take out bones, leaving the gelatinous meat; boil all together slowly, without removing the cover, for two Wes more ; take the soup from the fire and set it away until the next day. An hour before dinner set the stock over the fire, and when it boils strain carefully and drop in the meat reserved, which should have been cut, when cold, into small squares. Have these all ready as well as the force-meat balls, to prepare which rub the yolks of five hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl with the back of a silver spoon, adding gradually the brains to moisten them, also a little butter and salt. Mix with these, two eggs beaten very light, flour the hands and make this paste into balls about the size of a pigeon’s egg; throw them into the soup five minutes before taking it from the fire; stir in a large table- spoon browned flour rubbed smooth in a little cold water, and finish the seasoning by the addition of a glass and a half of sherry ‘or _ Maderia wine, and the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemons. Murron Soup. Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and salt, boil one hour, stir often (as harley is apt to burn), and, before taking from the fire, add one — i ee : * ot ae an ee “tablespoon fous wet Fi cold ee E R. ee New York ee NoopLe Sovp. Add noodles to beef or any other soup after straining ; they Se cock in fifteen or twenty minutes, and are prepared in the follow- ing manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly — with flour, roll over and over into a large roll, slice from the ends, : a, . shake out the strips loosely and drop into the soup. . OxRA SOvp. Take a nice joint of beef filled ‘with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables: and. boil” two Hort more.—Mrs. E. L. F. vi OystER Soup with Mrx. Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soup- kettle, and when it boils skim; add pepper, then the oysters; season — with butter and salt, then add one quart rich new milk brought to — boiling point in a tin pail set in a pot of boiling water, let boil up and serve at once. Or, instead of adding the milk, place it, boiling hot, in tureen, pour the soup over it and then serve. Puain Oysrer Sovp. Pour a quart oysters in colander, rinse by pouring over ew pint cold water, put this in porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season with pepper and piece of. butter size of large ege; then add oysters, having removed all shells Jet boil up Once; Season with salt and serve.—Mrs. Lizme C. Rob- ison. £ Por au Fev. Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering | the beef with three or more quarts of cold water ; cover tightly, and allow to simmer slowly all daylong. The next day, before heat. ing, remove the cake of grease from the top, and add a large onion ia Oe ea stuck full of whole cloves, and then roasted in the ees 316 ve sO UPS. oven till of a rich-brown color), adding tomatoes or any other. vegetables which one may funcy. A leek or a section of garlic adds much to the flavor. Rice may be added, or vermicelli for a change. Just before serving, burn a little brown sugar and stir through it. This gives a peculiar flavor and rich color to the soup.— Mrs. Cot. Clifford Thompson, New York City. GREEN PEA SOUP.