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 I usually strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potato soup is best when it is first made.

Oyster Soup.

Two quarts of oysters, one quart of milk, two table- spoonfuls of butter, one teacupful hot water; pepper, valt, ‘Strain all the liquor from the oysters; add the cold water and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they “ruffle.” Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table.

Bouillon.

For receptions or other large parties. It is simply beef tea on a large scale and should be prepared like a plain soup stock, allowing 1 pound of meat and bone to each pint of water. Season with pepper, salt, celery and onion, if liked. It is best made the day before it is served. Set on ice over night, remove every atom of grease, strain and clear according to the directions given, and serve hot or iced.

White Stock Soup.

Six pounds knuckle of veal, half pound lean bacon, two tablespoonfuls of butter rubbed in one of flour, two onions, two carrots, two turnips, three cloves stuck in