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Green Turtle Soup

1 10-lb. turtle 4 qts. cold water 1 tablespoon salt 1/3 cup butter 4 tablespoons Gold Medal flour 1 cup Madeira wine 10 whole cloves 1/2 teaspoon peppercorns 2 bay leaves, 1/2 bunch herbs 2 onions 2 tablespoons parsley minced 8 hard boiled eggs Kill the turtle by cutting off head with a very sharp knife. Hang up by the tail and let it bleed for twelve hours. Separate upper from lower shell, being careful not to cut the gall bladder; cut the meat from the breast in slices and reserve; remove the gall bladder and entrails and throw them away. Cut the fins off as near the shell as possible. Place the upper and lower shell in a large kettle, pour over 4 quarts of cold water, simmer gently until bones fall apart. Put into soup kettle the head, fins, liver, lights, heart and all the meat; add all the seasonings, cover with liquor in which the shells were boiled and simmer until meat is thoroughly done; strain the mixture through a fine sieve. Melt the butter and brown in it the onion chopped fine, add the flour and cook together until brown. Add a pint of the soup, a little at a time, and cook until smooth, combine with rest of the soup. Add the cut meat, the hard boiled eggs chopped fine and lastly the wine. CHOWDERS Corn Chowder, No. 1 1 doz. ears sweet corn or 1 qt. canned corn 1 pt. potatoes diced 1 1/2 inch cube of fat salt pork 1 small onion 2 tablespoons Gold Medal flour 1 qt. milk 2 teaspoons salt 1/8 teaspoons pepper 2 hard boiled eggs If fresh corn is used cut each row of kernels and scrape corn from cob. Boil cobs twenty minutes with water to cover. Cook potatoes in boiling salted water, drain. Chop the fat and try out in kettle. Add onion and cook five minutes. Dredge with the flour. Add 1 cup of water in which cobs were cooked; potatoes, corn, milk and seasonings. Simmer ten minutes. Cut eggs in rings and add to the chowder when ready to serve.

Corn Chowder, No. 2 1 qt. raw sweet corn 1 pt. potato dice 1 teaspoon salt 1 saltspoon pepper 1/4 cup butter 2 tablespoons Gold Medal flour 1 pt. milk 1 pt. croutons 2 hard boiled eggs Cut each row of kernels, and scrape the raw corn from the cob. Boil the cobs twenty minutes in water to cover. Pare and cut the potatoes into small dice. Pour boiling water over them, drain and let them stand while the corn-cobs are boiling. Remove the cobs, add the potatoes, salt and pepper. When the potatoes are nearly done, add the corn and milk and cook five minutes. Cook the flour in the hot butter, add 1 cup of the corn liquor, and when thick stir it into the chowder. Add the eggs, whites chopped fine, and yolks rubbed through a strainer. Serve with croutons.--Mrs. D. A. Lincoln.