Oyster Bouillon

25 oysters 1 cup water

1 pint milk

1/2 tablespoon butter

Salt and red pepper

Wash the oysters; chop them fine; cover with water or oyster juice and cook in a double boiler for one hour, closely covered; strain through a sieve; add the milk, separately heated, and the butter and seasoning. Serve in bouillon cups.

Oyster Soup No. 1

25 oysters and juice 1 pint milk 1 ounce butter

Salt and pepper 1 hard boiled egg 1 soda cracker rolled

1/4 cup chopped celery

Boil the milk and set it aside. Bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and the butter; let them simmer until the edges begin to curl; add the boiled milk; bring all to a boil and add the seasoning - salt and pepper to taste. Mix the cracker and celery with the egg finely chopped; put these into a tureen and pour the soup over them.

Oyster Soup No. 2

25 oysters and juice 1 pint cream stock

Drain the oysters through a colander; strain the juice through a fine sieve; bring to a boil; skim; and when clear add the oysters, washing them first to remove bits of shell. Let them cook slowly until the edges begin to curl; add the cream stock and serve.

Clam Soup

25 small clams 1 pint milk Pinch of mace 1 hard-boiled egg

1/2 teaspoon chopped parsley

1 rolled cracker

2 tablespoons butter 1/2 teaspoon flour

Wash the clam shells very clean; place them in a pan in the oven for about five minutes, or until the shells open; then remove them from the shells, saving all the juice. Unless the clams are small chop them very fine. Heat the milk; add the juice, the mace, parsley, egg, rolled cracker, and the butter mixed with the flour. Last of all add the clams; bring to a boil and serve.

Chile Bisque

4 sweet chile peppers 1/2 cup boiled rice Tabasco and salt

1 egg

1/4 cup cream

1 pint hot milk

Remove the seeds and veins from the peppers; boil and press the pulp through a colander. To this add a cup of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat the egg; add the cream, then the hot milk, and pour all into the bisque.

Cream Of Potato

2 medium-sized potatoes 1/4 tablespoon chopped onion

1 bay leaf

1 sprig parsley

1 pint cream stock

Pare the potatoes and let them soak in cold water for half an hour; then put them in boiling water with the bay leaf and onion, and when soft drain off the water and mash, saving the water and returning the mashed potatoes to it. Strain through a sieve and add the cream stock slowly. Just before serving add the parsley, finely chopped.

Cream Of Tomato

1 pint stewed or canned tomatoes 1 pint cream stock

1 tablespoon sugar Pinch of baking soda

Heat the tomatoes; strain and add sugar and a pinch of baking soda. At the moment of serving stir in the boiling cream sauce, very slowly to prevent curdling. A spoonful of whipped cream may be served on the top of each plate if desired.