The Pattern cook-book

In the morning remove the fat, and place the two quantities of stock together on the fire with the ketchup, salt and pepper ; and when all boils up, add the lemon-juice, the wine and the face of the calf's head, cut in strips. Thin slices of lemon cut in quarters, egg-balls or force-meat balls should be put in the tureen before the soup is turned in, if one would serve it correctly. OX-TAIL SOUP. This is an inexpensive soup, as the tails can generally be purchased for a very small sum. Two ox-tails. Four quarts of water. One soup bunch. One onion (sliced). Two carrots. One stalk of celery. Two sprigs of parsley. One slice of pork. Three cloves. Salt and pepper to suit. Wash and unjoint the tails, and crack the bones, if possible. Slice the vegetables, and, mincing the pork, place it in a stew-pan to heat. When hot, add the onion to brown. Fry the tails also in this fat for a short time, and place them in the soup-kettle with the water. Simmer four hours, add the other vegetables, and when these are very tender, the soup has cooked sufficiently. Now strain the soup, and, having chosen a number of the joints, one for each plate, trim them nicely and set ihe whole away. The next day remove the fat from the soup, season with salt, pepper, and ketchup or Worcestershire sauce, as preferred, and return the joints saved for the purpose. Heat when needed for the table. MULLIGATAWNY SOUP. This is an Indian soup, and is served at many hotels and restaurants. It may be made with either veal, calf's head, chicken or rabbit, or with two or more of these in combination. It is highly seasoned with onions, curry powder and sour apples, lemons or some other strong acid fruit. The best portions of the meat are removed as soon as tender and served with the soup. Boiled rice should always accompany Mulligatawny, served separately Four pounds of veal. One-half pound of ham. Four quarts of water. One carrot. Two onions. One turnip. Four cloves. Four pepper-corns. Six apples (sliced) Three table-spoonfuls of curry powder. One tea-spoonful of sugar. Salt and pepper to taste. Have the bone of the veal well broken, and place the veal in the soup-kettle with the ham and the water. Fry the onions brown in a little butter, and put them with the meat, adding at the same time the sliced apples, vegetables, cloves, pepper-corns, and the sugar and curry powder mixed to a paste with a little water. Simmer gently for five hours, then strain and set away to cool. Remove any fat that forms, and return to the range, placing in the soup at the same time a piece of the veal for each plate. When the whole is thoroughly heated, season with salt and pepper and serve. TURKEY-BONE SOUP. Never throw away the carcass of a turkey or chicken, for it will make a delicious soup. There are always portions of the meat adhering to the bones, the neck is generally left, and the " drumsticks," or the ends of the wings often remain ; and all these can go to form a soup for the next day's dinner, or for luncheon. Scrape the meat from the bones and lay aside any nice pieces. Remove the filling separately, break the bones, pack