Colonial recipes, from old Virginia and Maryland manors

tomatoes, or the like quantity of fresh ones. Let all these boil and put more water in when needed. One hour before dinner cut up 2 onions and a bunch of green celery tops and put them in with the other vegetables. (If celery is boiled too long it loses its flavor.) Before taking up for dinner the beef should be cut up in small pieces and returned to the pot. This is a delicious soup of old Maryland. CHICKEN SOUP {Kingston Hall) Put the chicken on in cold water and let it boil till tender. Take it out about an hour before dinner and cut it in pieces and return it to the pot. Add about 1 pint of milk, a large piece of butter, red pepper, and salt to taste. Also put in a teaspoonful of flour made to a thickening, then make small balls out of fine pastry and drop them into the soup twenty minutes before serving. Do not remove the lid from the pot until ready to serve, as doing so would make them heavy; and do not let them stand, but serve at once. This is a very Kingston Hall Ji fine old Maryland soup, and very much out of the ordinary. PICKLED BOILED FISH (Kingston Hall) When a large rockfish has been boiled, a very delightful dish can be made out of what has been left over by taking 4 hard-boiled eggs, a tablespoonful of butter, and salt and red pepper to taste. Put a little butter in a frying-pan, and when it gets hot, put in the mixture and turn it over several times, until it is hot throughout, then serve. This makes a delightful entree. DEVILED TURKEY. (Kingston Hall) Take the first joints of the turkey and the back (which are not used generally the first day), and also the gizzard. Make incisions in each piece and fill them with butter, red and black pepper and salt to taste. Broil them and serve with browned gravy seasoned with pepper and salt and a little mustard poured over it in a flat dish. 72 Kingston Hall BOILED TURKEY (Kingston Hall) Take a hen turkey, preparing it in the usual way, and fill it with the following dressing: Two eggs beaten with chopped beef suet, flour enough to make a thick pudding, seasoned with black pepper, salt, and a little butter. Fill the turkey with this, sew up well, and put it in a pot of water and boil until tender. Make a gravy of drawn butter (flour mashed in butter and cold water and boiled in a vessel). Pour some of it over the turkey, after which cut up 3 or 4 hard-boiled eggs. Put them over the turkey on top of the thick gravy, then thin the remainder of the gravy with water from the pot in which the turkey has been boiled, and serve it with the turkey. Garnish the dish containing the turkey with carrots cut in rings. The turkey hen should be boiled in spring, and gobblers roasted in winter. Mrs. Ada Carroll Bowdle, Kingston Hall. CASTLE HOWE Through the kindness of Isabel S. Mason, wife of Dr. Charles T. Mason, these old recipes are given : Mrs. Isabel S. Mason is a lineal descendant, through her grandmother, — who was a Randolph,— of King Robert Bruce of Scotland, King Robert's daughter Isabel having married Thomas Fitz Randolph, Earl of Moray. Isabel S. Mason, as she is known in literature, is a writer of exquisite verse.