An excellent addition to a cold meat lunch.

MULLAGATAWNY SOUP. (As made in India.)

Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a brisk fire till it boils, then place it on a corner of the fire, and let it simmer twenty minutes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix the whole well together, and let it boil three minutes; pass it through a colander; serve with pieces of roast chicken in it; add boiled rice in a separate dish.  It must be of good yellow color, and not too thick.  If you find it too thick, add a little boiling water and a teaspoonful of sugar.  Half veal and half chicken answers as well.

A dish of rice, to be served separately with this soup, must be thus prepared:  put three pints of water in a saucepan and one tablespoonful of salt; let this boil.  Wash well, in three waters, half a pound of rice; strain it, and put it into the boiling water in saucepan.  After it has come to the boil—­which it will do in about two minutes—­let it boil twenty minutes; strain it through a colander, and pour over it two quarts of cold water.  This will separate the grains of rice.  Put it back in the saucepan, and place it near the fire until hot enough to send to the table.  This is also the proper way to boil rice for curries.  If these directions are strictly carried out every grain of the rice will separate, and be thoroughly cooked.

MOCK TURTLE SOUP, OF CALF’S HEAD.

Scald a well-cleansed calf’s head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat will easily slip from the bone; take out, save the broth; cut it in small square pieces, and throw them into cold water; when cool, put it in a stewpan, and cover with some of the broth; let it boil until quite tender, and set aside.

In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with fine herbs to taste; also parsley and one onion; add about a pint of the broth; let it simmer for two hours, and then dredge in a small quantity of flour; now add the remainder of the broth, and a quarter bottle of Madeira or sherry; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf’s head, season with a very little cayenne pepper, a little salt, the juice of one lemon, and, if desired, a quarter teaspoonful pounded mace and a dessert-spoon sugar.

Having previously prepared force meat balls, add them to the soup, and five minutes after serve hot.

GREEN TURTLE SOUP.

One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira.