One quart large fresh oysters. Take liquor and 1 1/2 pints water; boil and skim off carefully the scum that rises; then add 2 or 3 quarts fresh milk; put in 1 dozen oyster crackers rolled very fine; 2 large spoons of butter; season lightly with salt. As soon as this becomes boiling hot, put in oysters. When it begins to boil, take up at once. Many persons prefer oyster soup without milk. The mode of cooking is the same, except that more butter should be used, and water instead of milk.
Take 50 large clams and chop fine. To their liquor add 3 quarts of water, and boil. Add the clams, and cook from 3 to 5 minutes. Mix 1/2 cup of butter with same quantity of flour very smoothly and stir into the soup with a quart of fresh milk. Add salt and pepper to taste. Set on back of stove and stir in 4 well-beaten eggs, and it is ready to serve. Add more butter if wanted richer.
Take a large lobster from the shell after it is boiled; cut small and mix it with 3 rolled soda crackers. Into a stew-pan put a quart of milk and a quart of water with a pod of red pepper, and salt to taste. When boiling hot, add the lobster, and the green inside if liked, and a full cup of butter, and boil 10 minutes. Serve hot.
Take fish, flesh, and fowl, as nearly equal parts as you can get. Cut up small some lean mutton or beef, any fish, or the meat from a lobster, and a chicken or other fowl cut into joints. A tablespoon of rice and other vegetables that may be fancied. Pour over sufficient water and simmer slowly. Skim it well. When well cooked, season with cayenne pepper and salt to taste.
Miss Juliet Corson.
A pound of cold boiled fish will make about 2 quarts of soup. It must be rubbed through a fine sieve. For each quart take a tablespoon of butter, same of flour, mix smooth in a saucepan over the fire and add a quart of milk, or milk and water; then add the sifted fish. Any game or vegetable soup may be made the same way.
Any kind of fish will answer; cut in small pieces; roll in flour and brown in some olive oil or butter in a saucepan; cover with hot water. Season with salt and pepper, and boil slowly for about 15 minutes. See that there is plenty of water. One pound will make a quart of soup. A clove of garlic may be added.
Take 2 large or 4 small catfish. Clean well, cut off the heads, skin them. Cut them in 3 pieces, put into a soup-kettle with 1 pound of lean bacon, a sliced onion, a bunch of minced parsley, salt to taste, and water sufficient, and cook till the fish are tender, but not broken. Add to the yolks of 4 eggs a tablespoon of butter, 2 of flour, and a cup of milk. Mix and add to the soup. Pepper if liked.