Oyster Soup

12 oysters.

2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint (1 cup) oyster liquor.

1/2 pint (1 cup) cream Salt, pepper, and grated nutmeg to taste 4 tablespoonfuls milk Toast points.

Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.

Serve with toast points.

Raspberry Souffle

1/2 pint (1 cup) raspberries 2 heaping tablespoonfuls (2 ozs.) sugar 4 tablespoonfuls water 1 heaping tablespoonful (1 oz.) butter.

1 heaping tablespoonful (1 oz.) flour 3 tablespoonfuls cream.

2 eggs.

Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once.

Sago Gruel

2 tablespoonfuls sago 1 tablespoonful sugar 1 pint (2 cups) water 1/4 teaspoonful salt.

1 wineglassful sherry wine Juice 1/2 lemon Grated nutmeg and ginger to taste.

Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.

This is an excellent gruel for invalids.

Sago Jelly

4 heaping tablespoonfuls (4 ozs.) sago.

1 quart (4 cups) water.

2 tablespoonfuls maple syrup.

2 egg whites.

1 gill (1/4 cup) whipped cream.

Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.

Savory Beef Jelly

3/4 lb. lean beef.

1 pint (2 cups) cold water.

Salt.

10 white peppercorns.

1 clove.

2 parsley sprigs.

1 bay leaf.

1 blade mace.

1 celery stalk.

1 tablespoonful powdered gelatine 4 tablespoonfuls boiling water.

Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.

Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.

Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.

Savory Custard

1 gill (1/4 pint) beef tea 1 egg.

Salt.

Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.

Tapioca Creams

1/2 pint (1 cup) milk 1 tablespoonful (1/2 oz.) tapioca 1 tablespoonful (1/2 oz.) sugar.

2 egg yolks.

3 tablespoonfuls cream.

1/4 teaspoonful almond extract A little red currant jelly.

Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.

Remove from the fire and divide into dainty earthenware dishes.

Serve with a little red currant jelly on the top of each.

Tripe Fricassee

1 1/2 lbs. fine tripe 1 small onion 1/2 pint (1 cup) milk 1 egg yolk.

A little grated nutmeg 1 tablespoonful cornstarch Salt and pepper to taste.

Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer.

Take out the onion then and chop it up finely. Drain all the water from the tripe, and replace it with the milk; add the chopped onion, and let it simmer for ten minutes. Now stir in the cornstarch moistened with a little cold milk, add the seasonings, and stir till it boils; allow to cook for five minutes, stirring all the time. Remove it from the fire, and add the yolk of egg; mix thoroughly, and serve hot.