An hour before you send the meat to table, make about two dozen small force-meat balls of minced veal and beef-suet in equal quantities, seasoned with pepper and salt; sweet herbs, grated lemon-peel, and powdered nutmeg and mace. Add some beaten yolk of egg to make all these ingredients stick together. Flour the balls very well, and fry them in butter. Before you put them into the soup, take out the head, and the other meat. Cut the meat from the head in small pieces, and return it to the soup. When the soup is nearly done, stir in half a pint of Madeira. Have ready at least a dozen egg-balls made of the yolks of hard-boiled eggs, grated or pounded in a mortar, and mixed with a little flour and sufficient raw yolk of egg to bind them. Make them up into the form and size of boy’s marbles. Throw them into the soup at the last, and also squeeze in the juice of a lemon. Let it get another slow boil, and then put it into the tureen. We omit a receipt for _real_ turtle soup, as when that very expensive, complicated, and difficult dish is prepared in a private family, it is advisable to hire a first-rate cook for the express purpose. An easy way is to get it ready made, in any quantity you please, from a turtle-soup house. OX TAIL SOUP. Three ox tails will make a large tureen full of soup. Desire the butcher to divide them at the joints. Rub them with salt, and put them to soak in warm water, while you prepare the vegetables. Put into a large pot or stew-pan four onions peeled and quartered, a bunch of parsley, two sliced carrots, two sliced turnips, and two dozen pepper corns. Then put in the tails, and pour on three quarts of water. Cover the pot, and set it on hot coals by the side of the fire. Keep it gently simmering for about three hours, supplying it well with fresh hot coals. Skim it carefully. When the meat is quite tender, and falls from the bones, strain the soup into another pot, and add to it a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in flour. You may thicken it also with the pulp of a dozen onions first fried soft, and then rubbed through a cullender. After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. OCHRA SOUP. Take a large slice of ham (cold boiled ham is best) and two pounds of the lean of fresh beef; cut all the meat into small pieces. Add a quarter of a pound of butter slightly melted; twelve large tomatas pared and cut small; five dozen ochras cut into slices not thicker than a cent; and salt and cayenne pepper to your taste. Put all these ingredients into a pot; cover them with boiling water, and let them stew slowly for an hour. Then add three quarts of _hot_ water, and increase the heat so as to make the soup boil. Skim it well, and stir it frequently with a wooden or silver spoon.