MODERN HOUSEHOLD COOKERY BOOK. bi

spoonfuls tarragon vinegar, lemon juice, 2 quarts beef stock, salt,
cayenne, truffles, mushrooms, a bunch of sweet herbs, a bunch of
parsley, 38 bay leaves, 6 cloves, 6 allspice, 1 tablespoonful Wor-
cestershire sauce, 2 tablespoonfuls white wine, 1  tablespoonful
brandy. Boil a calf’s head with the skin on, two hours, first wash-
ing thoroughly in warm water. When cold cut off in one-inch
square pieces the fat parts of the head which adhere to the skin,
and wash them in several waters. Put two quarts of beef stock,
seasoned with salt, cayenne, truffles and mushrooms, into the soup
Kettle. Add onions, carrots, turnips, all cut into slices; the celery,
cut small; two or three shallots, sweet herbs, parsley, bay leaves,
1ean ham, cloves, allspice, mace, vinegar and Worcestershire sauce.
Let the whole simmer for two hours and then strain through a fine
sieve. Put in it the pieces of calf’s head, let boil, and add a little
strained lemon juice, the white wine and brandy. Serve cayenne
and thin slices of lemon with it . This soup might be clarified with
white of eggs, and tinted a delicate green with vegetable color paste.

Oyster Soup.—Ingredients: 2 dozen oysters, 1 quart white
stock, 1 teacupful cream, 4%, cupful butter, 3 blades mace or a pinch
of powdered mace, cayenne, salt and pepper. Drain liquor from
oysters and put liquor on gas to boil. Take another saucepan and
melt butter. Add the flour and pour over stock and liquor of oy-
sters. Then put in seasoning, mace, cayenne, white pepper and
salt; boil this for 20 minutes. Now add oysters and simmer for
six minutes. Add cream, which must have been made hot. Serve
very hot. It must not boil after oysters are added or they will be
like leather. Remove blade mace.

Onion and Cucumber Soup.—Ingredients: 3 cucumbers, 2 large
onions, 1 pint milk, 2 tablespoonfuls sherry, 2 cupfuls veal or
chicken stock, 1 tablespoonful butter, 2 tablespoonfuls flour, a few
cut olives or gherkins. Peal and thinly slice two large onions and
three cucumbers. Cover with one pint each water and veal or
chicken stock, and simmer until the vegetables can be rubbed
through a sieve. Return pulp and liquid to the gas; mix with it
a sauce made with one tablespoonful butter, two of flour and one
pint of milk; season and simmer for five minutes. For vegetarian
soup, add milk in place of stock, or cream stirred in before serving.

Pea Soup.—Soak one pint of split peas in water the previous
night; then take a good-sized onion, a carrot, bouquet of herbs,
stick of celery. Pour over these 2% quarts of water or boilings of
a leg of mutton, or use water in which ham has been boiled, just
enough to flavor, with salt and pepper to taste. If none of these
are available, plain water and some bacon rinds or a ham bone.
Simmer gently three hours, skimming well; press the whole
through a colander, put back into the pan to heat, add one table-
spoonful powdered mint and some fried bread in dice.

Potato Puree Soup.—Ingredients: 8 potatoes, 2 small onions,
% head of celery, 1 quart of white stock, 1 teacupful of cream, 4
cupful butter, salt and pepper. Pare and wash potatoes and cut