Miss Corson's practical American cookery and household management

always keeping the shells covered. Then cut the soft parts of the shells into pieces about half an inch square, lay them in an earthen bowl, cover them with a wet napkin, and keep tliem in a cool place until wanted. Then put the hard parts of the shell again into the water in which it was boiled ; put in also one-eighth of the first weight of the turtle in soupbeef bones, and one-sixteenth of the weight in the bones of veal, or of calf s feet and head cleaned as directed in the recipe for skinning calf s head for mock turtle soup. On top of these ingredients lay the neck and fins of the turtle, and the cushions or rounded muscles at the top of the turtle fins, unless part of the latter is to be reserved raw for broiling as turtle steaks-; add sufficient water to cover all, and two heaping tablespoonfuls of salt, and let all boil gently for about two hours, or until the bones of the fins separate easily from the flesh ; remove any scum which may rise, and keep the soup-kettle closely covered. When the fins and cushions are tender, take them out of the stock, separate the flesh from the bones, keeping it in goodsized pieces, and put it aside in a cool place until wanted, in an earthen vessel covered with a wet napkin. Then return the bones to the stock ; add to it the proportions usually employed for soup-stock, of carrots, turnips, onions, parsley, sweet herbs, whole cloves, mace, and peppercorns, and boil it gently for five hours, keeping it closely covered. In the stock, boil the liver, eggs, fat, and intestines after they are soaked in cold water ; the intestines being turned outward like a reversed glove-finger, and thoroughly scraped and washed. When the stock is boiled, it should be strained until clear, through a folded towel laid in a colander set over a large earthen bowl. All those parts of the turtle which have been cooked and covered with wet napkins should now be placed in bowls, and covered with the strained turtle stock ; all of the stock remaining should be saved for soup. GREEN TURTLE THICK SOUP. For each quart of soup brown together, by stirring over the fire, one tablespoonful each of butter and iiour ; when the butter and flour are brown, gradually add the strained turtle stock, stirring constantly untiL the soup is smooth ; season it palatably with salt and cayenne pepper; add to each quart about half a dozen pieces of green fat, half a cupful each of the tender parts of the shell and the flesh of the turtle cut in inch bits, half a cupful of egg-balls or a few of the turrie eggs, and a dozen forcemeat balls if they are de^ sired ; let the soup boil once ; then add to each quart a wineglassful of good Madeira, a tablespoonful of lemon-juice and half a dozen thin slices of lemon, and serve it at once. EGG-BALLS FOB SOUP.