Make the puree of mixed vegetables the same as mixed vegetable soup (page 272), except rub the pulp of the vegetables through a sieve into the stock, and thicken it a little, using one tablespoonful of flour and one table-spoonful of butter to one cup of the stock.
Two cups of broth, two tablespoonfuls of bread crumbs, one tablespoonful of flour, two tablespoonfuls of butter. Heat the broth and cook the thickening in it until the flour is cooked, stir in the bread crumbs, season with one-half teaspoonful of salt and a dash of pepper.
One-half cup of broth, two teaspoonfuls of bread crumbs, one teaspoonful of flour, two teaspoonfuls of butter.
Plain crackers (six), fish picked up (one quart), sliced raw potatoes (one quart), salt pork, cut fine (one cup), onions, cut fine (one-half cup), cream or milk (one quart). Season the milk highly, and have ready to pour over the other ingredients. Saute the pork, then cook the onions in pork fat, being careful not to burn them. Now put in the potato and fish in alternate layers, and cover scantily with boilng water. Cook until the potatoes are nearly done, then add the cream and cracker crumbs. As soon as it boils, serve. To fish chowder, corn and tomatoes are often added.
One cup of whole milk, or skimmed milk, if desired, two teaspoonfuls of butter, two teaspoonfuls of flour.
Put butter and flour in the saucepan and let melt and stir together, then pour in the cold milk, and cook the flour until it does not taste raw. Free the oysters from bits of shell, and put in just long enough to become plump and have the edges curl. Season to taste with salt and pepper.
Use milk or water with the liquid in the oysters. Heat the liquid, cook the oysters in it until they look plump and the edges curl, then season and serve.
One cup lobster, one tablespoonful of butter, one table-spoonful of flour, one-half level teaspoonful of salt (in canned lobster, salt to taste). One-half teaspoonful is generally enough. Pepper to taste. One pint of milk and lobster broth mixed. Make a sauce with half the liquid and the butter and flour, as directed on page 261; when it boils, put in the chopped lobster, let boil again, add the rest of the liquid, season, and serve. The bisque should have some lobster coral to give it color. May buy dried coral, or add a little tomato, to color. To the above quantity add one-fourth of a cup of tomato, if tomato is used.
One-half level teaspoonful of butter, one-half level tea-spoonful of flour, one saltspoonful of salt, one-half salt-spoonful of pepper, four tablespoonfuls of lobster, one-half cup of milk. Put together same as above.
One level tablespoonful of flour, one level tablespoonful of butter, one cup of sweet milk, one cup of minced salmon, one-half cup of strained tomato, a little soda in the tomatoes. Make a white sauce with the butter, flour, and milk, season to taste, put the salmon in, and let boil, then stir the tomatoes into it.
One quart of chicken broth, freed from fat, one cup of sweet cream or whole milk. Put two tablespoonfuls of flour and one of butter in a saucepan. When this is melted, and the two blended, pour in one pint of cold chicken broth, stir until it boils, add the rest of the broth, and let boil a few minutes, pour in the cream or milk, and when hot, season and serve.
Make same as above, and add a little chopped parsley just before serving.
Make in the same manner, but use one pint of celery stock and one of chicken instead of all chicken broth.
Make just the same as No. I, and add a few drops of onion juice.
Two cups of strained tomatoes, two cups of milk, two tablespoonfuls of flour and two tablespoonfuls of butter; thicken the milk with the flour and butter, heat the tomatoes, remove from the stove and pour the thickened milk into the tomatoes, season with salt and pepper, and serve. If the tomatoes are very acid one-eighth of a teaspoonful of soda added to them aids in preventing the soup curdling.
One-half cup of milk, one-half cup of tomatoes, two teaspoonfuls of flour and two teaspoonfuls of butter.
References: Parloa's Kitchen Companion, pp. 105-116; Art of Cookery - Ewing - pp. 100-108; U. S. Dept. Agr., Farmers' Bulletin No. 34, pp. 19, 20; U. S. Dept. Agr., Office Exp. Stations, Bulletin No. 21, pp. 96, 97; Elements of Cookery - Williams & Fisher - pp. 155-161; Boston Cook Book - Lincoln - pp. 119-130.