celery, cut fine, into a pan, with two large table-spoonfuls of
butter. Fry fifteen minutes, being careful not to burn. Skim carefully
from the butter and put into the soup. Now, into the butter in which
the vegetables were fried, put two table-spoonfuls of dry flour, and
cook until brown. Stir into the soup; season with salt and pepper and
let simmer very gently one hour. Strain, skim off all the fat and
serve with thin slices of lemon, egg or force-meat balls, and the
green fat. The lemon should have a very thin rind; should be put into
the tureen and the soup poured over it Cooking the lemon in this or
any other soup often gives it a bitter taste. If the soup is wished
quite thick, add a table-spoonful of butter to that in which the
vegetables were cooked, and use three table-spoonfuls of flour instead
of two. Many people use wine in this soup, but it is delicious
without. In case you do use wine there should not be more than four
table-spoonfuls to this quantity. If you desire the soup extremely
rich, use a quart of rich soup stock. The green turtles are so very
large that it is only in great establishments that they are available,
and for this reason a rule for preparing the live turtle is not given.
Few housekeepers would ever see one. The cans contain not what is
commonly called turtle soup, but the meat of the turtle, boiled, and
the proper proportions of lean meat, yellow and green fat put
together. They cost fifty cents each, and a single can will make soup
enough for six persons.


Black Bean Soup.

A pint of black beans, soaked over night in three quarts of water. In
the morning pour off this water, and add three quarts of fresh. Boil
gently six hours. When done, there should be one quart. Add a quart of