The housekeeper's companion

Turkey Soup. — Place the rack of a cold turkey and what remains of dressing or gravy in a pot, and cover with cold water. Simmer gently three or four hours, and let it stand until the next day. Take off what fat may have risen, and take out with a skimmer all the bits of bones. Put the soup on to heat till boiling, then thicken slightly with flour wet up in water, and season to the taste. Pick off all the turkey from the bones, put them in the soup, boil up and serve. Calf's Head Soup. — Take the head, pluck and feet. Put them into a pot with cold water. Be careful to skim well when it boils. Chop a dozen small onions and let them all boil together until the meat cleaves from the bones. Then strain it. After putting the liquor into the pot again, add thyme, cloves, salt, pepper and cayenne to your taste. But all the meat from the head and feet, half the liver and lights, the whole of the heart and tongue; put all into the pot and boil about three-quarters of an hour. Before it is done take half a pound of butter with as much flour as will make into balls; stir until dissolved. Then add two tablespoonfuls of tarragon vinegar, four hard boiled eggs cut in slices, and a lemon to improve the flavor. This will make two gallons, and may be kept several weeks, to be used as occasion requires. Tomato Soup. — One quart of water, eight good-sized ripe tomatoes cut up; boil twenty minutes and add one half teaspoonful of soda; then boil and add one pint or more of milk, and season as you do oysters. Black Bean Soup. — One quart of black beans, soaked over night in four quarts of water, one pound of beef, half pound of salt pork. Grate one large or two small carrots, and slice one large onion, and add to the beans and the water in which they were soaked. Boil all together for three or four hours, then strain through a colander. When in the tureen add one tablespoonful of mushroom sauce, one sliced lemon and one sliced or chopped boiled egg. Pea Soup. — Soak one quart of peas (split, if you can get them) over night; next morning early put them over the fire with one pound of corned beef or pork (beef is the best to my taste, however), and let them boil hard for three hours. Then add a chopped carrot and turnip, and an onion, if liked, a teaspoonful of celery seed or a handful of celery tops, and boil another hour or more; then strain through a sieve, season with pepper, and cut up two thin slices of toasted bread in the shape of small dice; put in the tureen, turn on your soup and serve. A cup of milk boiled in it for twenty minutes is an improvement. Small, white beans can be substituted for peas and made in the same manner. Oyster'Soup. — For four cans of oysters, have twelve crackers rolled fine, two quarts of boiling water, one pint of good rich milk. Let the milk and water come to a boil, add the crackers, salt and pepper, boil one minute briskly; pour in the * HOUSEHOLD. MS * oysters and let all come to a scald; add about a quarter of k pound of butter as they are poured into a tureen.