Modern cookery for private families

a teaspoonful of flour or arrow-root to prevent its curdling, and stirred into the soup before the lemon-juice, will enrich and improve it much. Footnote 36: That our readers to whom this ingredient in soups is new, may not be misled, we must repeat here, that although the cocoa-nut when it is young and fresh imparts a _peculiarly_ rich flavour to any preparation, it is not liked by all eaters, and is better omitted when the taste of a party is not known, and only one soup is served. Footnote 37: The scalp or skin only of a calf’s head will make excellent mullagatawny, with good broth for stock; and many kinds of shell-fish also. Rabbit, 1, or the best joints of, 2, or fowl, 1; large onions, 4 to 6; stock, 1 quart: 3/4 to 1 hour. 2-1/2 pints more of stock; currie-powder, 2 heaped tablespoonsful, with 2 of browned flour; meat and all simmered together 20 minutes or more; juice of lemon, 1 small; or part of pickled mango stewed in the soup 3 to 4 minutes. Or,—onions, 3 to 6; cocoa-nut, 3 to 4 oz.; stock, 1 quart; stewed 1 hour. Stock, 3 pints (in addition to the first quart); currie-powder and thickening each, 2 large tablespoonsful: 20 minutes. Flesh of part of calf s head and sweetbread, 15 minutes or more. Thick cream, 1 cupful; flour or arrow-root, 1 teaspoonful; boiled 2 minutes, and stirred to the soup. Chili vinegar, 1 tablespoonful, or lemon-juice, 2 tablespoonsful. _Obs. 1._—The brain of the calf’s head stewed for twenty minutes in a little of the stock, then rubbed through a sieve, diluted gradually with more of the stock, and added as thickening to the soup, will be found an admirable substitute for part of the flour. _Obs. 2._—Three or four pounds of a breast of veal, or an equal weight of mutton, free from bone and fat, may take the place of rabbits or fowls in this soup, for a plain dinner. The veal should be cut into squares of an inch and a half, or into strips of