PUREE OF OYSTER
Prepare two cups of thin cream sauce and add
Twenty-five oysters, chopped fine, One and one-half cups of oyster liquid, One tablespoon of grated onion.
Simmer slowly for twenty minutes and then bring to a scalding point.
Strain, season to taste with salt and pepper, adding two tablespoons of finely minced parsley.
Clams may be used to replace the oysters.
TO PREPARE A STEW
Wash and look over the twenty-five stewing oysters carefully to free them from bits of sh.e.l.l. Place in small stewing pan and heat until the edges begin to curl. Then add
Three cups of scalding milk, Two tablespoons of b.u.t.ter, One teaspoon of salt, One-half teaspoon of paprika.
Let the mixture come to the scalding point and then remove at once and serve.
Clams may be used to replace the oysters.
FISH SOUP
One red beet, Three medium-sized onions, One carrot, Three leeks, Six branches of parsley, One and one-half cups of finely chopped cabbage.
Chop fine and then place in a saucepan and add two cups of cold water.
Cook gently until the vegetables are very soft and then add
Three cups of fish stock.
Stock made by cooking the head, fins and bones of one and one-half pounds of fish. Season with
Two teaspoons of salt, One teaspoon of paprika, Juice of one-half lemon, Two tablespoons of b.u.t.ter.
Simmer slowly for fifteen minutes and then place the prepared fish in a tureen and pour over the broth. Sprinkle with paprika and finely chopped parsley and then serve at once.
DEVILED CRABS
Make a cream sauce by placing in a saucepan
One cup of milk, Five level tablespoons of flour.
Stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil. Stir constantly and cook for five minutes after it reaches the boiling point. Then add
One cup of crab meat, One tablespoon of grated onion, One tablespoon of finely minced parsley, One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard.
Mix thoroughly and then fill into the crab sh.e.l.ls, filling the sh.e.l.l slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving.
CELERY SOUP
Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add
One cup of milk, Two tablespoons of flour.
to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes.
Season, adding one teaspoon of b.u.t.ter for flavoring. A f.a.ggot of soup herbs may be added to the celery if desired.
CREAM SOUPS
Cream soups are a combination of vegetables, puree and milk. Almost all of the green vegetables will make delicious soups. Clean the vegetables well and then cut into small pieces. Place in a saucepan and cover with cold water and bring to a boil. Cook slowly until tender and then mash well; then rub through a fine sieve. Use this vegetable stock with equal parts of milk to make the soup.
Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce, potatoes, beets, cuc.u.mbers, asparagus, all these afford a splendid variety.
Allow one level tablespoon of flour for thickening and dissolve the flour in cold water before adding. Bring quickly to a boil and then season. Add two tablespoons of b.u.t.ter for flavoring and then serve.
French, Swiss and Italians serve grated cheese and paprika with all cream soups.
CREAM OF ONION
Place two cups of thinly sliced onions in a saucepan and add one cup of cold water. Cook until soft and then rub through a fine sieve.
Measure and return to the saucepan, and add one cup of milk for every cup of onion puree and two level tablespoons of flour to every cup of milk. Stir to dissolve the flour, then bring to a boil and cook slowly for five minutes. Season, using salt and white pepper. Serve, then add one tablespoon of b.u.t.ter to every quart of cream soup. Croutons or toasted strips of bread make a delicious accompaniment to cream soups.
How to prepare croutons: Cut slices of bread into one-inch blocks and place in a baking sheet and bake until golden brown. Place in a tin box or jar and seal. When ready to use just reheat to crisp and then serve. Stale bread may be used for this purpose.
CREAM OF TOMATO
Place two cups of stewed tomatoes in a saucepan and add
One onion, chopped fine, One f.a.ggot of soup herbs, Pinch of cloves.
Cook gently for ten minutes and then run through a fine sieve. Now place in a saucepan
Two cups of milk, Five tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook for five minutes. Add to prepared tomato, beating well to thoroughly mix. Now add
One teaspoon of salt, One-half teaspoon of pepper, One tablespoon of b.u.t.ter.
The making of the cream sauce and then adding the prepared tomato prevents curdling.