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Any good domestic red wine, such as currant, cherry or raspberry wine, may be used for this soup, the quantity of sugar being graduated by the acidity of the wine ; the proportion of sugar here given will serve for any wine as acid as claret ; domestic or California claret makes a very fair Lenten soup at a reasonable cost, the New York price being thirty-five cents for a large bottle which will make four quarts of soup. Wash quarter of a pound of small sago in cold water, put it over the fire in three quarts of cold water, with a level teaspoon of salt, as much cayenne as can be lifted on the point of a small knifeblade, and a saltspoon of grated nutmeg ; stir the sago frequently enough to prevent burning, and cook it slowly until the little globules are entirely transparent, adding more water if it is required ; when the sago is transparent add quarter of a pound of sugar, and enough boiling water to make three quarts of soup ; then put in a quart of claret, or any good domestic red wine, and stir the soup until the sugar is dissolved ; when the soup is quite hot after the addition of the wine, serve it ; or ice it, and serve it cold. LOBSTER SOUP WITH MILK. Meat of a small lobster, chopped fine ; three crackers rolled fine ; butter, size of an egg ; salt and pepper to taste and a speck of cayenne. Mix all in the same pan, and add, gradually, a pint of boiling milk, stirring all the while. Boil up once and serve. GREEN TURTLE SOUP. HOW TO KILL A TURTLE. The day before the soup is to be made hang the turtle up by the hind fins, head downwards, and cut off the head. Use a sharp knife, in order to perform the operation quickly Let him hang till the next day, that he may be well bled. Then separate the upper from the lower shell, and be careful in this operation not to cut the gall bladder, which if punctured, would completely destroy the flesh over which it ran. Take out the meat of the breast and cut it into half a dozen pieces. Remove the gall and entrails and throw them away. Separate the fins as near the shell as possible, take out the green fat and put it in SOUP. TT a dish by itself. Break the shell into pieces and put them into a soup-pot, cover with water, and boil sufficiently long to enable you to remove the mucilage or gelatinous substance adhereing to the shells. Put this also on a separate dish. Then into the largest stew-pan you have put the head, fins, liver, lights, heart and all the flesh, a pound of ham, a dozen cloves, two or three bay leaves, a large bunch of sweet herbs, such as savory, marjoram, basil, thyme, a bunch of parsley and an onion cut in slices. Cover all these with the liquor in which you boiled the shells, place the pan on the fire and simmer till the meat be thoroughly cooked. Then strain off the liquor through a fine sieve, and return it to the stew-pan and set aside. Cut the meat into suitable morsels. Put the herbs, onions, etc., into a separate saucepan with a quarter-pound of butter, two or three lumps of sugar and a bottle of Madeira. Let this simmer very slowly. While this is doing, melt half a pound of butter in another saucepan and thicken with flour, then add a pint of the liquor from the shells. Let this boil gently for a minute or two.