Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

putting it in bowls, according to taste. Turtle-steaks are prepared like beef-steaks. _With Rice and Milk._--Wash half a pound of rice in cold water. Set it on the fire with about one pint of milk, boil gently till done, filling with more milk, so as to keep the rice always covered. When cooked, add a little butter, milk according to taste, sugar or salt, or both, and serve. It will not take more than two quarts of milk. The French name for the above is _riz au lait_. _With Okra._--Okra or gumbo is little known here; yet it is good in pickles, used like cucumbers. It is much used for soup in the Southern States and in the West Indies. When green and tender, cut it very fine, cook it in broth, add a few tomatoes or tomato-sauce, according to taste; season with salt, pepper, and a pinch of sugar. When the tomatoes are cooked, serve warm. If dry, make a potage like that of tapioca, to which you add a little tomato-sauce and pepper. _With Onions._--Put two ounces of butter in a saucepan, and when melted add a tablespoonful of flour, stir, and when turning rather yellow add also four or five onions sliced, stir till fried, when you add broth to taste (about one quart); boil gently about fifteen minutes; mash through a colander, put back on the fire; give one boil, salt and pepper to taste; turn into the soup-dish, in which you have some _croutons_, and serve. More or less onions may be used, according to taste. _Ox-Tail._--Chop the ox-tail in pieces about one inch long, set them on the fire, with about one ounce of butter, stir till it turns rather brown, and turn the fat off. Then add broth to taste, boil slowly till the pieces of tail are well done; add salt, pepper, and when handy add also three or four tomatoes whole; boil gently about fifteen minutes longer, turn into the soup-dish, and serve meat and all. Some add wine and liquor, the same as to the mock-turtle soup, but this is