Dr. M'Millan's formulas and domestic guide

Save all the bones and break the back-bone into 2 or 3 pieces. Boil these in a little more water than you want soup for an hour. Then skim out the bones, and put in the meat. Cut in very small pieces, and boil a few minutes more, and then season with a little salt and pepper. SUET CRUST. Flour I pound. Beef suet 6 ounces. Baking powder i tea-spoonful. Salt I tea-spoonful. Cold water one-half pint. Chop the suet very fine, mix it with the flour, and sprinkle over all the salt and baking powder. Make a hole in the center, into which pour the water by degrees, mixing in the flour from the sides while pouring in the water. Knead all lightly together, and roll out to the thickness of half an inch. Use this for a meat crust, or put into the center of it any fruit you have — chopped apples or lemons or canned fruit. Tie up in a cloth and steam or boil for 3 hours. MOCK TURTLE SOUP. Take half a calf's head, fresh and stripped of skin, remove the brains, and clean the head carefully in hot water, leaving it in cold water for an hour. Then put into 6 quarts of warm water, with 2 pounds of veal, 2 pounds of pork, a roasted onion, stuck with cloves, a rind of lemon, 2 sliced carrots, a bunch of herbs and a head of celery. Let it boil slowly 2 hours, and then take out the head and pork. Make forcemeat ball of the brains and tongue, break the bones of the head and put all into the soup and boil 2 hours more. Put into a small stew-pan a piece of butter, onions sliced thin, with parsley, mace and allspice. Add flour to thicken, and stir in soup slowly. Boil gently i hour more, pass through a sieve, season with salt, cayenne pepper, lemon juice and a pint of Madeira wine. Add mushrooms if desired, and serve with lemons cut in quarters. VEGETABLE SOUP. Scrape 2 carrots, i onion, ^ of a cabbage, and 2 turnips, cut them in pieces a little larger than dice, put the pieces in a large sauce-pan with a little butter and water, let it cook one-half an hour then cut your potatoes the same way ; take your meat out of the soup kettle, skirn off the grease and put all into your broth, and let cook another half hour, when it is ready for use. TOMATO SOUP. Take i pint canned tomatoes, or 4 large raw ones, cut up fine, add i quart of boiling water, and let them boil, then add i tea-spoonful of soda, when it will foam immediately; add i pint of sweet milk with salt, pepper and plenty of butter; when this boils add 8 small crackers and serve. It tastes very much like oyster soup. TURKEY SOUP. Put all the bones, the scraps of meat, and the dressing of the turkey in a kettle with enough water to cover them, let it boil for 2 hours. When nearly done add the tops of some celery chopped fine and a tea-spoonful of currie powder; when it is done, strain and set on the table hot. It makes a. very rich, nice dish. WHITE SOUP Boil a veal bone 3 hours with turnips, celery, onions, carrots, and whatever suitable thing else you have that will not make it black, strain and boil again. Just before you serve it add a pint of cream or milk, with 3 eggs well beaten, remove from the stove and stir rapidly. CHEAP OYSTER SOUP. Tomatoes canned or fresh i pint. Nice white cod-fish picked up fine i cupful. Water 3 pints.