TURTLE SOUP FROM BEANS.

Soak over night one quart of black beans; next day boil them in the
proper quantity of water, say a gallon, then dip the beans out of the
pot and strain them through a colander. Then return the flour of the
beans, thus pressed, into the pot in which they were boiled. Tie up in
a thin cloth some thyme, a teaspoonful of summer savory and parsley,
and let it boil in the mixture. Add a tablespoonful of cold butter,
salt and pepper. Have ready four hard-boiled yolks of eggs quartered,
and a few force meat balls; add this to the soup with a sliced lemon,
and half a glass of wine just before serving the soup.

This approaches so near in flavor to the real turtle soup that few are
able to distinguish the difference.


PHILADELPHIA PEPPER POT.

Put two pounds of tripe and four calves' feet into the soup-pot and
cover them with cold water; add a red pepper, and boil closely until
the calves' feet are boiled very tender; take out the meat, skim the
liquid, stir it, cut the tripe into small pieces, and put it back into
the liquid; if there is not enough liquid, add boiling water; add half
a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced
onions, sliced potatoes, salt. When the vegetables have boiled until
almost tender, add a piece of butter rolled in flour, drop in some egg
balls, and boil fifteen minutes more. Take up and serve hot.