MOCK TURTLE, IMITATION.—­Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock.  The water in which some rice has been boiled is very well suited for the purpose.  Add also to every quart a brimming tablespoonful of mixed savoury herbs.  Rub the whole through a wire sieve, thicken it with brown roux till it is as thick as cream; add a few drops of Parisian essence—­(sold in bottles by all grocers)—­to give it a dark colour.  Add a wineglassful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon.  Flavour the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles.

MULLIGATAWNY SOUP.—­Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces; add to this a quart of stock or water, and boil till the vegetables and onions are tender; then rub the whole through a wire sieve and add a brimming teaspoonful of Captain White’s Curry Paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water; thicken the soup with a little brown roux.  Some persons would consider this soup too hot; if so, less curry powder can be used or more water added.  If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan.  If you have no sour apples, a few green gooseberries are a very good substitute.  Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.

ONION SOUP.—­Cut up half a dozen onions and throw them for a few minutes into boiling water.  This takes off the rankness.  Drain off the onions, and chop them up and boil them till they are tender in some milk that has been seasoned with pepper and salt and a pinch of savoury herbs.  Take a small quantity of celery, carrot and turnip, or carrot and turnip and a little bruised celery seed, and boil till they are tender in a very little water; rub through a wire sieve, and add the pulp to the soup.  The soup can be thickened with white roux, ground rice, or one or two eggs beaten up.  The soup must be added to the eggs gradually or they will curdle.

ONION SOUP, BROWN.—­Take an onion, carrot, celery, and turnip, and let them boil till quite tender in some water or stock.  In the meantime slice up half a dozen large onions and fry them brown in a little butter, in a frying-pan, taking care that the onions are browned and not burnt black; add the contents of the frying-pan to the vegetables and stock, and after it has boiled some time, till the onions are tender, rub the whole through a wire sieve, thicken with a little brown roux, adding, of course, pepper and salt to taste.