ried brown and
crisp in butter.

An excellent addition to a cold meat lunch.

MULLAGATAWNY SOUP. (As made in India.)

Cut four onions, one carrot, two turnips, and one head of celery into
three quarts of liquor, in which one or two fowls have been boiled;
keep it over a brisk fire till it boils, then place it on a corner of
the fire, and let it simmer twenty minutes; add one tablespoonful of
currie powder, and one tablespoonful of flour; mix the whole well
together, and let it boil three minutes; pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a
separate dish. It must be of good yellow color, and not too thick. If
you find it too thick, add a little boiling water and a teaspoonful of
sugar. Half veal and half chicken answers as well.

A dish of rice, to be served separately with this soup, must be thus
prepared: put three pints of water in a saucepan and one tablespoonful
of salt; let this boil. Wash well, in three waters, half a pound of
rice; strain it, and put it into the boiling water in saucepan. After
it has come to the boil--which it will do in about two minutes--let it
boil twenty minutes; strain it through a colander, and pour over it
two quarts of cold water. This will separate the grains of rice. Put
it back in the saucepan, and place it near the fire until hot enough
to send to the table. This is also the proper way to boil rice for
curries. If these directions are strictly carried out every grain of
the rice will separate, and be thoroughly cooked.

MOCK TURTLE SOUP, OF CALF'S HEAD.

Scald a well-cleansed calf's head, remove the brain, tie it up in a
cloth, and boil an hour, or until the meat will easily slip from the
bone; take out, save the broth; cut it in small square pieces, and
throw them into cold water; when cool, put it in a stewpan, and cover
with some of the broth; let it boil until quite tender, and set aside.

In another stewpan melt some butter, and in it put a quarter of a
pound of lean ham, cut small, with fine herbs to taste; also parsley
and one onion; add about a pint of the broth; let it simmer for two
hours, and then dredge in a small quantity of flour; now add the
remainder of the broth, and a quarter bottle of Madeira or sherry; let
all stew quietly for ten minutes and rub it through a medium sieve;
add the calf's head, season with a very little cayenne pepper, a
little salt, the juice of one lemon, and, if desired, a quarter
teasp