Oyster Soup Without Milk

(Mrs. T. R. Wyles.)

From one quart of oysters drain the juice and put on stove. To it add one-half pint of water, one large cracker rolled very fine, pepper, salt and bit of butter. When juice is scalded, drop in oysters and cook until the lips curl, and they are done.

Oyster Gumbo

1 large chicken, 1 can of oysters, 1/2 pound of boiled ham, 2 quarts of boiling water, 1 bunch of summer savory, 1 bunch of parsley, 1 tablespoon of filee powder.

Salt, black and cayenne pepper to taste. Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cooking spoonful of butter, fry until brown. Then pour on it 2 quarts of boiling water, the bunches of summer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and their liquor, and add to the soup. While they are simmering very slowly take out a teacupful of the soup and mix with the filee powder. When perfectly smooth put it in the soup; let it boil up once and it will be done. Pour into a heated tureen and serve with some nicely boiled rice in another dish.

Pea Soup

1 can peas, 1 quart boiling milk, 1 tablespoon butter. Press the peas through a colander and add to a quart of boiling milk. Add to this 1 tablespoon butter, and salt and pepper to taste.

Potato Soup

Boil potatoes very soft and rub through a sieve. To this add cream or milk and generous bit of butter. Season with grated onion, pepper and salt and stir in enough thickening to make it the desired consistency.

Cream Of Potato Soup

(Mrs. G. H. Campbell.)

3 potatoes cooled and mashed, 1 quart milk, teaspoon of chopped onion, stalk of celery, 1/2 teaspoonful celery salt, 1/2 teaspoonful white pepper, tablespoonful flour, ta-blespoonful butter.

Marcellus's Potato Soup

3 large sized potatoes, butter, 1 cup of cream, salt and pepper to taste. Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot.

Cream Of Salmon

(Florence M. Schauffler.)

2 tablespoons of butter, 3 tablespoons of flour, 3 pints boiling milk, 1 can salmon or 3/4 pound cooked salmon. Cream butter and flour together and stir in a saucepan until smooth. Add milk a half cup at a time. Turn it over salmon which should be previously warmed and rubbed through a sieve. Season with pepper, salt and pinch of nutmeg.

Tomato Soup

1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked and add half a teaspoon of soda. Have 1/2 gallon of fresh milk boiling. Stir into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to taste. Pour tomatoes into milk and let it boil 15 minutes. Serve hot.