Evening Republican, Volume 18, Number 96, Rensselaer, Jasper County, 22 April 1914 — Mock Turtle Soup. [ARTICLE]

Mock Turtle Soup.

801 l a calf’s head until the meat leaves the bones. Leave it in the seasoned soup until the next day, then take it out, scrape off the fat and remove the bones. Put in the jellied stock oyer the fire with the bones; the ears, chopped; one grated carrot, one sliced onion, a bunch of soup herbs, a teaspoonful of allspice, a saltspoonful of paprika and salt to taste. Boil for one hour. Take from the fire, strain, thicken with two tablespoonfuls of butter rolled in as much browned flour; add two tablespoonfuls of kitchen bouquet, and, when the soup is thickened, drop in the tongue and parts of the cheek cut into dice. Add a gill of eherry and the juice of a lemon, and pour upon forcemeat balls in a hot tureen. Make the forcemeat balls by rubbing the brains to a paste with a hard-boiled egg, a little browned flour and the yolk of a raw egg. Roll them in browned flour and let them stand in a quick oven until lightly crußted over.

Cabbage or Salad Dressing. Melt in a double boiler one generous tablespoonful of butter. Add to it one tablespoonful of flour, one teaspoonful of sugar, one-half teaspoonful of made mustard, three dashes of panrika, one-quarter teaspoonful of saft, white pepper to taste. When these are well blended add slowly, Btirring constantly to avoid lumps, onehalf pint of boiling water and three drops of Worcestershire sauce. Continue stirring until thick. Cook five minutes; if too thick put In a little more water. Should the dressing be for cold slaw pour it while hot over finely shredded cabbage, if for salads use when .«old.