French Oyster Soup

1 pint oysters 1 pint cold water Sliced onion Stalk celery Dash mace 3 cupfuls milk

2 1/2 tablespoonfuls flour

2 1/2 tablespoonfuls butter or oleomargarine Salt and pepper to taste 2 egg yolks

Wash the oysters, chop fine, add the onion, celery and water and simmer twenty minutes. Scald the milk, and thicken with the butter and flour rubbed together. Add the oyster stock, straining out the oysters, then season with mace, and salt and pepper as needed, and pour onto the beaten egg yolks. Re-heat, but do not boil.

Cream Of Scallop Soup

1 pint scallops

1 pint milk

3 tablespoonfuls flour

3 tablespoonfuls butter or drippings 1 tablespoonful minced onion

1 teaspoonful salt 1/8 teaspoonful pepper 1 teaspoonful lemon juice 1/2 cupful light cream or evaporated milk 1 pint cold water

Chop the scallops fine. Melt the butter, add the scallops and onion and cook till yellowed, then add the cold water, re-heat and simmer for twenty minutes. Mix the flour with a little of the milk, and add to the remainder, which should be scalded. When thick, combine the mixtures, heat the cream and add with the seasonings. Strain and serve. Omit the cream if desired.

Cream Of Clam Soup

1 pint clams

1 pint cold water

1 pint milk

1/4 teaspoonful onion juice

1 stalk celery

1/8 teaspoonful mace 4 tablespoonfuls butter 4 tablespoonfuls flour Salt and pepper to taste 1 egg yolk (optional)

Wash the clams, discard the hard parts and chop the soft parts fine. Add cold water to them and simmer twenty minutes. Skim if necessary; scald the celery with the milk and make a white sauce of the butter, flour, milk and seasonings. Add this to the beaten egg yolk, if used, return to the heat to "set" like a soft custard, add to the clams, and serve without re-heating.

Corn And Oyster Soup

1 can corn

2 tablespoonfuls minced pimentoes 1 slice onion 2 1/2 cupfuls water 1/2 teaspoonful salt

1/8 teaspoonful pepper

8 large oysters

2 cupfuls milk

2 tablespoonfuls butter

2 tablespoonfuls flour

Dash mace

Stew the corn, onion and water for twenty minutes. Make a sauce of the butter, flour and milk, and add the seasonings; Add the corn mixture, rub through a sieve, and add the pimentoes and oysters. The latter should be washed well, cut in quarters, and steamed till their edges curl.

Oyster Stew

1 quart of oysters 1 pint boiling water 1 teaspoonful salt

4 cupfuls milk

2 1/2 tablespoonfuls butter

1/4 teaspoonful pepper

Wash each oyster separately and put in a sieve; set this over a pan containing the boiling water, cover and steam until the edges curl. In the meantime scald the milk, heat the tureen and put the butter and pepper and salt in it; when the milk is scalded, turn it into the tureen; add the oysters and the water over which they have been steamed. Serve at once.

Celery And Oyster Stew

4 cupfuls celery leaves and coarse outer stalks 1 quart milk 1 pint water 1 slice onion Few grains mace

3/4 cupful cooked spaghetti 2 1/2 tablespoonfuls butter 1 pint small oysters 1 cupful cooked diced celery Salt and pepper to taste

Cook the onions and celery in the water, adding enough, as it evaporates, to keep it always a pint. Drain when tender, and add the milk and spaghetti. Clean the oysters and steam over the receptacle, in which the diced celery is being cooked, to conserve all the juices. (This amount of liquid should be very small.) Add the butter gradually to the milk mixture, season, turn in the celery and oysters and serve at once.