Green Turtle Soup

Take off shell, head and flippers and let hang over night to drain off blood. Cook the neck and flippers in boiling water one minute so that the scales can be scraped off. Take three pounds shin beef, a few carrots, one onion, whole peppers and cloves, thyme, leeks, celery and parsley to taste. Cook in boiling water one hour. Cut turtle in small pieces, leaving liquid to cook with the bones and vegetables, adding two Ounces of butter and three table-spoonfuls of flour to thicken soup. Simmer while cooking, ("to boil is to spoil"), and cook until it has lost its strong smell; then put in the meat, (cut turtle and shin beef), season with a dash of cayenne pepper and one table-spoonful of sherry. Serve immediately after the sherry is added.

Mrs. James C. Menor.

Chicken Soup

Cut up one full-grown chicken; put it in three quarts of cold water and boil. In a separate dish cook one spoonful of rice. When the chicken is well done, remove the meat and bones, skim off all the fat, add the cooked rice, one spoonful of flour mixed smoothly in a little milk, one rolled cracker, one-half cupful of cream, one teaspoonful of butter, and salt and pepper to taste.

Mrs. W. V. McGarvey.

Gumbo Soup

Fry partly four slices of fat ham in a kettle. Add one chicken cut up in pieces and fry five minutes. Add four quarts of water, boil two hours. Remove bones from soup, add four dozen green okra pods or one cup of dried

Go to Krough's Drug Store for your fine Perfumes okra, six tomatoes, or one-half can, two chopped onions, one sprig of chopped parsley, thyme, one Chili pepper and salt. Boil one and one-halt' hours. Add two tablespoon-fuls of butter and one boiled crab picked fine, or twelve oysters, and serve.

Mrs. J. R. Dixon.'Stockton.

Vegetable Soup

Cut in slices the following vegetables.

Onions, carrots and celery; a cupful of each. Saute in butter until a nice brown, stirring that they may cook evenly. Put into the soup) kettle, the vegetables, a quart of stock and a quart of hot water, and boil gently one hour. Fifteen minutes before serving add a tablespoonful of lemon juice, a teacupful of green peas, previously boiled and rubbed through a sieve, salt and white pepper to taste.

Mrs. E. St. John.

Vegetable Soup

3 carrots.

4 onions.

4 potatoes.

1 pt. of cabbage.

Chop all fine; put on to stew in just enough water to cover. When the vegetables are tender, cover them with boiling water and set on back of stove to simmer for twenty minutes. Rub a little flour into a tablespoonful of butter, stir in two eggs and add one pint of milk. Mix thoroughly and stir into the soup. Boil for a few moments.

Mrs. M. B. MeRRitt.

Take your PRESCRIPTIONS to KROUGH

Druggist, Salinas Amber Soup

A two-pound bone, one-half chicken, one slice of ham, carrot, parsnip, parsley, bay leaf, celery, onion; simmer four hours; season. Add caramel, one-half glass of sherry, if liked. and strain through a napkin.

Mrs. A. C. Barker.