Mulligatawny Soup

6 cups chicken stock.

¼ cup onion.

2 tablespoons chopped cooked ham.

1 tablespoon carrot.

4 cloves.

1 teaspoon curry powder.

1 teaspoon chopped Darsley.

Salt, pepper, cayenne.

½ cup cooked chicken.

2 cups tomato.

½ cup green apple.

1 tablespoon tomato catsup.

½ cup boiled rice.

1 lemon sliced.

Melt butter, add vegetables, and cook five minutes. Add remaining ingredients, except lemon, and cook one half hour. Serve garnished with lemon.

Green Turtle Soup

1 can green turtle.

4 cups brown stock.

4 cloves, 6 peppercorns.

Bit of bay leaf.

Blade of mace cayenne.

1 sliced lemon.

Sprig each of savory, marjoram, thyme and sage 3 tablespoons butter ¼ cup onion 3 tablespoons flour.

1 teaspoon salt.

2 cups brown stock.

¼ cup sherry.

Separate the green fat from the rest of the turtle. Cut fat in cubes. Cook turtle and herbs in four cups of stock one half hour. Melt butter; add onion, flour, salt, cayenne and two cups stock; boil five minutes; add turtle mixture; cook five minutes; add fat cubes. Pour into tureen, and garnish with lemon; add sherry. Serve.

Mock Turtle Soup

1 calf's head.

1 teaspoon vinegar.

2 tablespoons onion 2 tablespoons turnip bit of bay leaf.

6 peppercorns.

2 tablespoons butter.

3 tablespoons flour.

3 tablespoons Madeira.

½ lemon, thinly sliced.

2 quarts cold water 2 tablespoons carrot 2 tablespoons celery 2 sprigs parsley.

2 tablespoons chopped ham 1 cup meat from calf's head.

1 tablespoon salt.

2 cups brown stock.

1 tablespoon mushrooms.

Cover calf's head with cold water, add vinegar, vegetables, seasonings, and simmer two hours. Remove one cupful of meat. Simmer two hours longer. . Strain; cool; remove fat. Brown butter; add flour, and brown; add brown stock, strained liquor, chopped ham, calf's head meat, lemon, Madeira and mushrooms. Reheat and serve.

Should it be necessary to keep the soup hot, delay adding wine until serving.

Terrapin Soup

1 can terrapin.

4 cups white stock 4 tablespoons butter.

2 egg yolks hard cooked.

Salt, cayenne blade of mace.

1 cup cream.

2 tablespoons flour.

¼ cup sherry.

Cook terrapin, stock and mace twenty minutes. Melt butter, add flour, cream and egg yolks; combine mixtures, add sherry, and garnish with rice balls.

Ox-Tail Soup

2 ox-tails.

1 onion stuck with 6 cloves ¼ cup salt pork fat.

2 quarts cold water pepper and cayenne 1 cup brown stock.

1 sprig parsley.

2 tablespoons carrot 2 tablespoons celery.

2 teaspoons salt.

3 tablespoons Madeira wine 2 tablespoons butter.

2 tablespoons flour.

Cut ox-tails at joints, add onion, and saute in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour. Strain; cool; remove fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira, and serve.