Page:The Boston cooking-school cook book (1910).djvu/167

 *ring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream.

Oyster Gumbo

1 pint oysters 4 cups Fish Stock 1/4 cup butter 1 tablespoon chopped onion 1/2 can okra 1/3 can tomatoes Salt Pepper

Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.

Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining.

Clam Soup with Poached Eggs

1 quart clams 4 cups milk 1 slice onion 1/3 cup butter 1/8 cup flour 1-1/2 teaspoons salt 1/8 teaspoon pepper Few gratings nutmeg Whites 2 eggs

Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock ; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.

Clam and Oyster Soup

1 pint clams 1 pint oysters 4 cups milk 1 slice onion 2 blades mace Sprig of parsley Bit of bay leaf 1/3 cup butter 1/3 cup flour Salt and pepper

Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped.