of fried or toasted bread. The rice can be served in the soup if you
choose.


Mulligatawny Soup, No. 2.

Chicken or turkey left from a former dinner, bones and scraps from
roast veal, lamb or mutton, four quarts of water, four stalks of
celery, four table-spoonfuls of butter, four of flour, one of curry,
two onions, two slices of carrot, salt, pepper, half a small cupful of
barley. Put on the bones of the poultry and meat with the water. Have
the vegetables cut very fine, and cook gently twenty minutes in the
butter; then skim them into the soup pot, being careful to press out
all the butter. Into the butter remaining in the pan put the flour,
and when that is brown, add the curry powder, and stir all into the
soup. Cook gently four hours; then season with salt and pepper, and
strain. Return to the pot and add bits of chicken or turkey, as the
case may be, and the barley, which has been simmering two hours and a
half in clear water to cover. Simmer half an hour and serve.


Green Turtle Soup.

One can of green turtle, such as is put up by the "Merriam Packing
Co." Separate the green fat from the other contents of the can, cut
into dice and set aside. Put one quart of water with the remainder of
the turtle; add twelve pepper-corns, six whole cloves, two small
sprigs each of parsley, summer savory, sweet marjoram and thyme, two
bay leaves, two leaves of sage. Have the herbs tied together. Put one
large onion, one slice of carrot, one of turnip, and a stalk of