Clam Broth

Scrub the clams in cold water. Place over the fire in an iron kettle, and heat until the shells open. Strain the broth through two thicknesses of cheesecloth, season to taste, and serve.

Clam Bouillon

Prepare according to directions elsewhere given for Oyster Bouillon, cooking a chopped onion and a bay-leaf with the clams.

Cream Clam Bouillon

Prepare Clam Bouillon according to directions given above, and add one pint of boiling cream just before serving. Serve in cups, with whipped cream.

Clam Soup

Reheat one quart of clam broth, season with parsley, salt, red pepper, and grated onion. Add one cupful and a half of minced clams, and thicken with one tablespoonful of butter and two tablespoon-fuls of flour, blended with a little cold broth. Stir while cooking. Add one pint of boiling cream, and serve.

Clam And Oyster Soup

Chop a pint of oysters. Heat with their liquor, add a pint can of minced clams, and one quart of milk. Thicken with two tablespoonfuls each of butter and flour, rubbed smooth in a little cold milk, season with salt and pepper, minced parsley, powdered mace, and grated onion. Serve with crackers.

Crab Gumbo

Melt one tablespoonful each of butter and lard, add a minced onion, a clove of garlic, chopped fine, half a pound of minced raw veal or beef, half a cupful of chopped ham, a bay-leaf, and a small red pepper. Dredge with flour, add a quart of water, simmer for two hours, and strain. To the strained liquor add the meat of six crabs, one cupful each of rice and okra, and another quart of water. Simmer for an hour, adding more water if necessary, and serve without straining.

French Fish Soup

Thicken three quarts of fish stock with three tablespoonfuls each of butter and flour. Stir while cooking. Add a tablespoonful of minced parsley, two wineglassfuls of sherry, a pinch of powdered mace, a grating of nutmeg, and white and red pepper to season. Add one pint each of cooked oysters and scallops, reheat, and serve immediately with croutons.

German Fish Soup

Chop fine four onions, and fry brown in olive-oil. Add two cupfuls of canned tomatoes, three bay-leaves, a tablespoonful of powdered sweet herbs, a bunch of parsley, pepper and salt to season, and six cupfuls of stock. Boil for thirty minutes, rub through a sieve, and reheat. Add six small slices of fish, and simmer until the fish is firm. Season with curry powder, add a wineglassful of white wine, and thicken with four tablespoonfuls of flour rubbed smooth in a little cold stock. Serve with croutons.

Oyster Bouillon

Bring to the boil in their own liquor a quart of oysters. Skim out the oysters, chop fine, and return to the liquor. Add a quart of water, a teaspoonful of celery seed, and a tablespoonful of butter. Simmer for half an hour, strain through cheesecloth, season with salt and pepper, and serve at once.

Oyster Soup

Scald one quart of oysters in their own liquor. Skim out the oysters, and set aside. Add one cupful of cream to the liquor, and three cupfuls of milk. Thicken with one tablespoonful of butter and one of flour, blended and rubbed smooth with a little cold milk. Stir while cooking. Add the oysters, season to taste, and pour, boiling hot, over the yolks of four eggs, well-beaten.