often a muddy taste, to take off which, soak it in strong salt and water; or, if of a size to bear it, give it a scald in the same, after extremely good cleaning and washing.

In the following, and indeed all other receipts, though the quantities may be as accurately set down as possible, yet much must be left to the discretion of the persons who use them.

[xx]The different taste of people requires more or less of the flavor of spices, garlic, butter, &c., which can never be directed by general rules, and if the cook has not a good taste, and attention to that of her employers, not all the ingredients with which nature or art can furnish her will give an exquisite relish to her dishes.

[xx]

The proper articles should be at hand, and she must proportion them until the true zest be obtained.

March, 1864.

[21]

[21]

Poetical Cook-Book.

SOUPS.

TURTLE SOUP.

Sons of Apicius! say, can Europe’s seas, Can aught the edible creation yield Compare with turtle, boast of land and wave? Grainger.

Grainger.

And, zounds! who would grudge Turtle soup, though it came to five guineas the bowl? Moore.

And, zounds! who would grudge

Moore.

The day before you dress a turtle, chop the herbs, and make the forcemeat; then, on the preceding evening, suspend the turtle by the two hind fins with a cord, and put one round the neck with a heavy weight attached to it to draw out the neck, that the head may be cut off with more ease; let the turtle hang all night, in which time the blood will be well drained from 

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