TURKEY SOUP

Place the rack of a cold turkey and what remains of the dressing and gravy in a pot, and cover with cold water; simmer gently for three or four hours, and let it stand till the next day; take off all the fat, and skim off all the bits and bones; put the soup on to heat till it boils, then thicken slightly with flour wet up in water, and season to taste ; pick off all the bits of turkey from the bones, put them in the soup, boil up and serve.

VEGETABLE SOUP — No. 1.

After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or fresh; peel and slice and add three large or four small onions, and two or three potatoes (some use a half tea-cup of dried or half a pint of green corn ; if dried corn is used, it should be soaked). Let boil from half to three-quarters of an hour; if you like a little thickening, stir an egg or yolk with a large spoonful of milk and a tea-spoon of flour, put in five or ten minutes before taking off; this makes it very rich. Serve with crackers.

VEGETABLE SOUP— No. 2.

Three onions, three carrots, three turnips, one small cab- bage, one pint of tomatoes ; chop all the vegetables except the tomatoes very fine, have ready in a porcelain kettle three quarts of boiling water; put in all except the cabbage and tomatoes and simmer for half an hour, then add the chopped cabbage and tomatoes (the tomatoes previously stewed), also a bunch of sweet herbs. Let sonp boil for twenty minutes, strain through a sieve, rubbing all the vegetables through. Take two table-spoons of best butter and one of flour and beat them to a cream. Now pepper and salt soup to taste, add a tea-spoon of white sugar, a half cup of sweet cream if you have it, and last stir in the butter and flour; let it boil up and it is ready for the table. Serve with fried bread chips, or poached eggs one in each dish.

TN choosing fresh fish those only must be selected which are ^ thick and firm, having bright scales, red gills, and eyes full and prominent.

Great care must be taken to clean the fish well before it is dressed, cutting it low enough to prevent even an atom of blood from adhering to the back-bone. Too large an incision must be avoided, as it not only difigures the fish, but renders it watery if intended for boiling.

Good drippings or lard should be used in frying, as butter is apt to burn and make the fish sof£. In boiling fish, they should be put in cold water into which has been thrown a quantity of coarse salt, (about four ounces to one gallon of water). For time of cooking allow ten minutes to each pound of fish ; if weighing very heavy, six minutes a pound for the whole will suffice.

In order to know whether the fish be done, it is well to try it by passing a knife next to the bone; if it adheres at all to the bone it is not done. The fish should not be allowed to remain in the water one moment longer than is necessary.

Fresh water fish often have a muddy taste, which can be removed by soaking them in strong salt and water before ceoking. Salt fish, when hard and dry, will require about thirt}^ hours' soaking, the water being changed, meanwhile, three or four times. Wheu not very salt, over night will suffice.