Fifty Soups

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Melt half an ounce of fresh butter in a sauce-pan ; when very hot, add half an onion, chopped fine, and a teas poonful of caraway seeds. When the onion is slightly browned, add three quarts of strong veal stock, well seasoned ; simmer gently for three quarters of an hour. Prepare some mar. Row dumplings ; boil them in water, or a por- tion of the soup, and serve. Giblet Soup. An economical, and etc the same time excellent, soup, is made from the legs, neck, heart, wings, and gizzard of all kind...s of poultry. These odds and ends are usually plentiful about the holidays. To turn them to account, follow general in- structions for chicken soup ; add a little rice, and your soup is complete. Green Turtle Soup. Many housewives im- agine that green turtle is too expensive, and too difficult to prepare for household use, and for these reasons it is seldom met with in pri- vate families, except in tin cans. Even this is not always made from turtle. This soup is not any more expensive than many other kinds.

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