This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 tablespoons butter or other fat
3 pilot biscuit
Drain the oysters, and remove any particles of shell. Strain the liquor through a fine wire sieve. Slice the potatoes and onion thin and boil them in the oyster liquor and water until tender but not mushy. Make a white sauce with the fat, flour, and milk, put the oysters into it, and cook two minutes. Combine white sauce with potatoes and onion and the liquor in which they have been cooked. Season to taste with salt and pepper. Place the pilot biscuit in the hot tureen. Pour the chowder over them, and serve.
Make in same way as oyster stew, using clams.
6 hard-shell crabs 1 tablespoon butter 1 tablespoon flour 1 onion
1 pint rich milk 1 quart water Salt and pepper Parsley
Boil the crabs. Remove the meat and saute it in butter with one small onion. Cook until the onion is quite brown. Add flour, salt, and pepper, cook a little longer, then add water and minced parsley. Simmer ten minutes, add milk and reheat.
1 pint oysters
4 tablespoons butter
Salt, pepper, paprika 1 quart rich milk
Put cleaned oysters, strained oyster liquor, butter and seasoning into a saucepan and simmer gently until oysters begin to curl at the edges. At the same time, heat the milk, being careful not to scorch it. Add the hot milk to the oysters and oyster liquor and serve at once.
Thickened - To the ingredients given above, add from four to eight tablespoons of flour, and, if desired, a little onion-juice and mace. Scald the oysters in their own liquor. Make a white sauce of the milk, flour and butter and season as desired. Combine the scalded oysters and oyster liquor with the white sauce and serve at once.
In recent years several varieties of autolyzed yeast have appeared on the market to be used as bouillon or in sandwich pastes. They have the flavor of strong meat extract but have the advantage of being of pure vegetable origin. If purchased in jars use according to direction. When in cubes use like any other bouillon cube. Of peculiar value for the high content of vitamins B and G, it is also called petite marmite.
Soup may be served with many accompaniments, such as crisped crackers, cheese-sticks and pulled bread; and varieties of croutons, forcemeat balls, noodles, and vegetable pastes may be placed in the soup itself. Grated Parmesan cheese is passed with many kinds of soup to be sprinkled on each portion.
Recipes for some of the best-liked accompaniments for soup are given below.
Cut stale bread into slices about one-third of an inch thick, and remove all crust. Spread with butter, cut in cubes and bake in the oven until delicately browned. If preferred, these cubes of bread may be fried in deep fat or sauted in just enough fat to keep them from burning. Put into soup at time of serving, or pass in a separate dish, permitting each person to put as many croutons as he may wish in his portion of soup.