tablespoonful of caramel to give a rich color and flavor.

_Caramel_--Take a cup of sugar and a tablespoon of water. Put in
a porcelain kettle and stir constantly to prevent burning, until it
has a bright brown color. Then add a cup of water, pinch of salt; let
it boil a few moments longer, cool, strain, and put away in a close-
corked bottle--and it is always ready for coloring the soup.


MOCK-TURTLE SOUP.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.

This soup should be prepared the day before it is to be served up. One
calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One onion; six cloves; ten allspice; one bunch parsley; one
carrot; salt to taste; cover with four quarts of water. Boil three
hours, or until the flesh will slip easily from the bones; take out
the head; chop the meat and tongue very fine; set aside the brains;
remove the soup from the fire; strain carefully and set away until the
next day. An hour before dinner take off all fat and set on as much of
the stock to warm as you need. When it boils drop in a few squares of
the meat you have reserved, as well as the force balls. To prepare
these, rub the yolk of three hard boiled eggs to a paste in a wooden
bowl, adding gradually the brains to moisten them; also a little
butter; mix with these two eggs, beaten light; flour your hands; make
this paste into small balls; drop them into the soup a few minutes
before removing from the fire. A tablespoonful of browned flour and
brown sugar for coloring; rub smooth with the same amount of butter;