Cookery for every household

1 pt. water. 3 potatoes. 1 onion. $ oz. butter. 1 oz. flour. 1 pt. milk. 1 dessert-sp. chopped parsley. Cayenne pepper. 1 tea-sp. anchovy essence. If the clams are in their shells, well wash and brush them and put them in a stewpan with just enough water to prevent them burning. Cover them with a cloth and let them steam until the shells open. Then remove the clams and rinse them in 1 pint of water to get rid of the sand. Strain the rinsing water through a piece of muslin and put it into a saucepan with the hard parts of the clams cut small and the potatoes and onion sliced. Simmer for \ hour, then strain through a sieve, rubbing the potato and onion through. Make a sauce with the butter, flour, and milk, add the sieved mixture, parsley, seasoning, and soft part of the clams. Make the soup quite hot and serve with toast biscuits or dry toast. Time to cook, \ to 1 hour. Quantity, 2 pints. 102. Eel Soup (Potage aux Anguilles) 1| lbs. of eels. 3 pts. cold water. 1 oz. butter. 1 oz. flour. £ pt. milk. Pepper and salt. 1 onion. A small piece of carrot. A small piece of turnip. 2 bay-leayes. 1 blade of mace. A small bunch of herbs. A few parsley stalks. Wash the eels, and cut them in pieces. Put them into a saucepan with the cold water and a little salt. Bring to the boil, and skim well. Then add the vegetables, prepared and cut into small pieces, the herbs and other seasonings. Simmer slowly for 20 minutes, then lift out some of the best pieces of the eels, free from skin and bone, and reserve them for serving in the soup. Allow the soup to simmer from If to 2 hours longer, then strain through a sieve into a basin. Rinse out the saucepan, put the butter into it, and let it melt over the fire. Add the flour, and mix with a wooden spoon until smooth. Then pour in the soup, and stir over the fire until boiling. Add the milk, the pieces of eel which were reserved, and seasoning to taste. Boil for 5 minutes longer, and pour into a hot soup tureen. Serve with sippets of toasted bread. Note. — A little cream added at the last will improve the soup. Time to cook, 2 to 2½ hours. Quantities, 2 to 3 pints. 103. Fish Broth 3 pts. fish stock. 2 lettuces. 2 sticks celery. £ lb. sorrel leaves. 2 yolks of eggs. 1 dessert-sp. chopped parsley. Seasoning. 1 slice of toast. Put the fish stock or broth into a saucepan and bring it to the boil. Prepare the vegetables and cut them all in fine shreds, add them to the stock and allow them to cook until tender. When ready, draw the saucepan to the side of the fire, add the yolks of eggs beaten up with a little water, the chopped parsley and seasoning to taste. Do not boil again. Cut the toast in small pieces, put it in a hot soup tureen and pour the broth boiling hot over it. Time to cook, about A hour. Probable cost, lOi. Quantity, 2|- pints. 104. Fish Soup, 1, White (Soupe au Poisson) 1£ lbs. of white fish or fish trimmings. 3 pts. cold water. 2 leeks. A small piece of carrot and turnip. A bunch of herbs. Some parsley stalks. 6 white peppercorns. 1 blade of mace. 3 cloves. \ tea-sp. celery seed. 1 oz. butter. 1 oz. flour. 1 dessert-sp. chopped parsley. £ pt. milk.