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12 DOMESTIC COOKERY AND

Beef Shin Soup.

Crack the shin in several pieces, and wash it through
three waters, put it in a pot of water four hours before
dinner, when it begins to boil, take off the scum as it
rises, and keep it covered; an hour before itis done,
skim off all the fat, and put in potatoes, onions, turnips,
carrots and cut cabbage if you like it; either beat up
dumplings with eggs and milk, or roll them out of dough
made as pie crust, a few minutes before it is done, stir
in thickening with parsley, thyme, pepper and salt, and
tomatoes, if they are in season, then dish it for dinner.

A shin will make a good dinner for a large family,
and will do to warm up if any is left; to eat pickles, or
pour a little vinegar in your plate, will prevent sickness
from eating soup.

Soup made of mutton, veal, and lamb, does not re-
quire many vegetables, carrots and potatoes are the most
suitable; a shank of veal or mutton, will make a small
pot of very good soup. Celery cut fine is very nice
seasoning.

Vermicelli.

Beat three fresh eggs very light, make them into a
stiff paste, with flour and water, knead it well, and roll
it very thin, cut it in narrow strips, give them a twist,
and dry them quickly, on tin sheets or dishes, in the
sun or a moderate oven; soak them a few minutes in
cold water, and put them in chicken soup. They are
very good and convenient.

To Stew Terrapins.

Wash four terrapins in warm water, then throw them
in a pot of boiling water, which will kill them instantly:
let them boil till the shells crack, then take them out,
and take off the bottom shell; cut each quarter sepa-
rate, take the gall from the liver, take out the eggs, put