Clam Soup With Poached Eggs

1 quart clams 4 cups milk 1 slice onion 1/3 cup butter

2 tablespoons flour 1 1/2 teaspoons salt 1/8 teaspoon pepper Few gratings nutmeg

White 1 egg

Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain through cheesecloth, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk, seasonings, and soft part of clams. Bring to boiling-point and pour over whites of eggs beaten stiff.

Clam And Oyster Soup

1 pint clams 1 pint oysters 4 cups milk

1 slice onion

2 blades mace

Sprig of parsley Bit of bay leaf 1/3 cup butter 1/3 cup flour Salt and pepper

Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped.

Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheesecloth. Thicken with butter and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.

Cream Of Clam Soup

Make same as French Oyster Soup, using clams in place of oysters.

Clam Consomme

Wash two quarts clams in shell. Put in kettle with one-fourth cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheesecloth, add to four cups consomme, and clear.

Clam And Chicken Frappé

Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.

Clam And Tomato Bisque

1 quart clams 1 1/2 cups cold water 1/3 cup butter 1/3 flour 1/2 onion

2 cups cream

1 cup stewed and strained tomatoes 1/8 teaspoon soda Salt

Cayenne

Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.

Oyster Bisque

1 quart oysters

2 cups White Stock III 1 1/2 cups stale bread crumbs

1 slice onion

2 stalks celery Sprig of parsley

Bit of bay leaf

2 tablespoons butter

2 tablespoons flour

4 cups scalded milk

Salt

Pepper

Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.

Cream Of Scallop Soup

1 quart scallops 4 cups milk

2 cloves

Bit of bay leaf

1/4 teaspoon peppercorns

1 tablespoon chopped onion

5 tablespoons butter

1/4 cup flour

Salt

Pepper

Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.

Lobster Bisque

2 lb. lobster

2 cups cold water

4 cups milk

1/4 cup butter

1/4 cup flour

11/2 teaspoons salt

Few grains of cayenne

Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minute*, Praia, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup is desired, White Stock may be used in place of water.

Utensils for making Cream Soups. - Page 136.

Cream Soup and CroÛtons ready for serving. - Page 136.

CroÛtons; Imperial Sticks: Mock Almonds. - Page 145.

SoufflÉd Crackers. - Page 145.