Twentieth century home cook book

Cut up a pair of hares mto neat, small pieces ; take all the nicest bits and fr}' them a light brown. Have a pot of stock, and into it put the inferior pieces of the hare, two onions, a carrot, a head of celery, some parsley and thyme, a blade of mace, a clove or two, salt and pepper. Let this all boil till the meat falls off the bones, then pass it through a sieve. Put the soup back into the pot, use some of it to make gravy over the bits of hare in the frj-ing pan, then turn the contents of the frying pan into the soup pot, let it simmer until the meat is tender, then slightly thicken the soup with a little browned flour. SWISS SOUP. Make a stock of lamb or chicken, season with butter, pepper and salt; add a little rice ; cook it until tender. Just before taking it up add a cup of cream. — Mrs. J. C. Cottrill. HALIFAX SOUP. Put a good meat bone on at 6 o'clock and boil until 11, in about three quarts of water. Skim occasionally the impurities which arise. Then put in one half dozen tomatoes, three carrots, one onion and four Irish potatoes, all chopped fine. Season with salt and pepper to taste. When vegetables are done, strain the soup and replace on the lire. Allow it to boil up and then thicken with a little flour. Before sending to the table, drop in a few parsley leaves. — Mrs. R. M. S. STANLEY SOUP. Make a rich stock of lamb, and season well with pepper, salt and a lump of butter. To this add green peas, corn, and okra in equal quantities, also a little rice. Cook until vegetables seem tender, and then thicken with a little flour. Serve with sauce, and do not strain. This is a very delicate, nice soup. GENUINE TURTLE SOUP. For a turtle weighing thirty to thirty-five pounds, use five pounds of beef, five pounds of veal, and one pound of ham ; butter the bottom of the soup-pot; arrange the meat in the pot in layers, with four onions, one carrot, eighteen cloves, one teaspoonful of pepper, and one full pint of water ; put the pot upon a brisk fire, stirring frequently until the entire pot is covered with a brown glaze ; then fill the pot with the water in which the turtle was boiled ; if this does not fill the pot add more water ; then put the pot on a slow fire, and let it cook very slowly for two hours ; skim well, thenstrain off this liquor, adding one quart of water to the meat, boil it another hour, and then strain into the other liquor. TO MAKE THE SOUP. Put a half pound of butter into a large soup pot, with a bouquet of the following herbs : Five sprigs of savory, five of thyme, four of basil, five of marjoram, and four bay leaves ; place it for a few minutes over a moderate fire ; be careful that it does not change color ; then stir in very gradually one half of a pound of fiovir to form a roux, which keep stirring over the fire until it becomes tinged lightly ; remove it from the tire and stir now and then until nearly cold ; then add the stock, which should be at least six quarts ; place it again over the fire and stir it until boiling ; it must then simmer two hours. Pass it through a colander into a clean stewpan j zidd the turtle meat (which has been cut into squares) ; place the pan on the fire, where it will simmer until the moat is very tender; then add the green fat, and salt to taste ; let it stew ten or fifteen minutes longer. When ready to ser\'e add a very small teaspoonful of cayenne pepper, and two gills of Madeira wine to each tureenful. Serve lemon cut in slices, separate. MOCK TURTLE SOUP.