oonful pounded mace and a dessert-spoon sugar.

Having previously prepared force meat balls, add them to the soup, and
five minutes after serve hot.

GREEN TURTLE SOUP.

One turtle, two onions, a bunch of sweet herbs, juice of one lemon,
five quarts of water, a glass of Madeira.

After removing the entrails, cut up the coarser parts of the turtle
meat and bones. Add four quarts of water, and stew four hours with the
herbs, onions, pepper and salt. Stew very slowly, do not let it cease
boiling during this time. At the end of four hours strain the soup,
and add the finer parts of the turtle and the green fat, which has
been simmered one hour in two quarts of water. Thicken with brown
flour; return to the soup-pot, and simmer gently for an hour longer.
If there are eggs in the turtle, boil them in a separate vessel for
four hours, and throw into the soup before taking up. If not, put in
force meat balls; then the juice of the lemon, and the wine; beat up
at once and pour out.

Some cooks add the finer meat before straining, boiling all together
five hours; then strain, thicken and put in the green fat, cut into
lumps an inch long. This makes a handsomer soup than if the meat is
left in.

Green turtle can now be purchased preserved in air-tight cans.

_Force Meat Balls for the Above._--Six tablespoonfuls of turtle meat
chopped very fine. Rub to a paste, with the yolk of two hard-boiled
eggs, a tablespoonful of butter, and, if convenient, a little oyster
liquor. Season with cayenne, mace, half a teaspoonful of white sugar
and a pinch of salt. Bind all with a well-beaten egg; shape into small
balls; dip in egg, then powdered cracker; fry in butter, and drop into
the soup when it is served.

MACARONI SOUP.

To a rich beef or other soup, in which there is no seasoning other
than pepper or salt, take half a pound of small pipe macaroni, boil it
in clear water until it is tender, then drain it and cut it in pieces
of an inch length; boil it for fifteen minutes in the soup and serve.

TURKEY SOUP.

Take the turkey bones and boil three-quarters of an hour in water
enough to cover them; add a little summer savory and celery chopped
fine. Just before serving, thicken with a little flour (browned), and
season with pepper, salt and a small piece of butter. This is a cheap
but good soup, using the remains of cold turkey which might otherwise
be thrown away.

GUMBO OR OKRA SOUP.

Fry out the fat of a slice of ba