Cream Of Oyster Soup

1/2 pint oysters

1 cupful minced celery leaves

1 slice onion

Bit of bay leaf

Few grains mace

2 1/2 tablespoonfuls flour

1 pint cold water 1 1/2 pints milk 1/2 teaspoonful salt 1/8 teaspoonful pepper 2 tablespoonfuls butter 1/2 cupful cooked celery

Wash the oysters thoroughly, then chop fine; add the celery leaves, onion, bay leaf and cold water and simmer gently for twenty minutes. Rub through a sieve, add the milk, scalded, and thickened with the flour and butter rubbed together, and let stand to blend for a few minutes, but do not boil. Season to taste, add the celery and serve at once.

Fish Bisque

2 cupfuls cooked white fish, (any kind), minced fine

1 tablespoonful butter or bacon drippings

1 tablespoonful Worcestershire sauce

1 pint hot milk

1/2 teaspoonful salt

1 teaspoonful chopped parsley

1 quart chicken stock

1 tablespoonful flour

1/2 cupful cracker or fine dry bread crumbs

Make a sauce of the butter, flour, milk and seasonings; add the fish and crumbs; combine with the stock, boil up once and serve.

Oyster Bouillon

1 quart oysters

1 quart water

A few celery leaves

A bit of mace

Salt and pepper to taste

Whipped cream

Wash the oysters and chop them fine. Add the liquor, strained, and the other ingredients. Simmer for ten rninutes; then strain through a double thickness of cheesecloth, and serve in cups garnished with a spoonful of whipped cream to each serving, and sprinkled with shredded pimento.

Clam Bouillon

1/2 peck clams

2 1/2 cupfuls cold water

1 cupful whipped cream

Scrub the clams thoroughly, changing the water several times. Place in a kettle with the water, cover, and steam until the shells open. Strain through double cheesecloth, cool and clear, if desired. Serve very hot, with or without whipped cream.

Fish Broth Or Court Bouillon

(For cooking trout or other delicate small fish)

1 1/2 pounds any white fish

2 quarts cold water

2 tablespoonfuls minced onion

2 tablespoonfuls minced carrot

Salt and pepper to taste 1/2 teaspoonful celery salt Bit of bay leaf 1 sprig parsley 3 cloves

Cut the fish in small pieces, add the other ingredients and let come to a boil. Skim, and simmer an hour and a half. Strain, season, and use as desired.

Cream Of Salmon Soup

1/2 can salmon (1 cupful)

1 quart milk

2 tablespoonfuls flour 1/2 teaspoonful salt

2 tablespoonfuls butter or oleomargarine

1/4 teaspoonful onion juice 2 teaspoonfuls minced parsley 1/8 teaspoonful pepper

Scald the salmon with boiling water. Put in a double boiler with the milk and cook until the latter is scalded. Rub together the flour, salt, butter and pepper. Stir into the milk mixture, and, when thickened, serve with croutons. Sprinkle each plateful with a little parsley before sending to the table, if convenient.