Bisque Of Lobster

1 medium-sized lobster

1 quart milk

4 tablespoons butter

4 tablespoons flour

1 cup cold water Red pepper Salt and pepper

Make a white sauce of the milk, flour, and butter. Remove meat from freshly boiled lobster. Reserve the coral and the green fat. Put the cold water into a kettle and add the broken claws and shell and the finely chopped tail meat. Bring to the simmering-point and simmer for twenty minutes. Drain, and stir into the white sauce. Add the remainder of the lobster meat, cut in dice. Season with salt, pepper, and cayenne. Just before serving, add the coral mashed to a paste with the green fat. Mix thoroughly, reheat, and serve with croutons.

Bisque Of Oysters

1 pint oysters

2 cups milk

1 cup stale bread-crumbs 1 tablespoon flour

1 tablespoon butter

2 cups water

1 slice onion, chopped fine

1 stalk celery, diced

1 stalk parsley, chopped fine

1 bay-leaf

Salt and pepper

Scald the milk, add the bread-crumbs and cook in a double boiler for twenty minutes. Rub through a sieve. Make a white sauce of the milk and crumb mixture and the flour and butter. Chop the oysters, put them in a saucepan with their own liquor, the water and the chopped vegetables and herbs. Simmer for twenty or thirty minutes. Rub through a fine sieve and combine with the white sauce mixture. More milk or cream may be added if the bisque is very thick. Season and serve.

Mock Bisque Or Tomato Bisque Soup

2 cups raw or canned tomatoes 2 teaspoons sugar 1/3 teaspoon soda 1/2 onion stuck with 6 cloves Sprig of parsley

Bit of bay-leaf

3/4 cup stale bread crumbs

4 cups milk

1/2 tablespoon salt

1/8 teaspoon pepper

1/3 cup butter

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes, add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croutons or crisp crackers.

Corn Chowder

2 slices fat salt pork 1 onion

3 cups diced boiled potatoes Salt and pepper

2 cups boiling water

1 cup cooked corn, fresh or canned 4 cups hot milk

Cut the pork into small pieces and try it out. In this cook the sliced onion. Strain the fat into another receptacle, and put the potatoes into the strained fat. Add boiling water, corn which has been cooked till tender, and hot milk. Season with salt and white pepper, bring to the boiling-point, and serve with a cracker on each soup-plate.

Fish Chowder

1/4 pound fat salt pork, sliced 2 cups raw fish, cut in dice 6 small potatoes, sliced 2 onions, chopped fine

3 cups boiling water 1 pint milk 3 pilot biscuit

Fry salt pork in a deep kettle. When crisp remove pieces of pork and put fish, potatoes and onions in kettle. Cover with the boiling water. Simmer one-half hour, or until the potato is tender. Add the milk and cook five minutes longer. Season with salt and pepper. Just before serving, add the pilot biscuit.