The Institute cook book

25 oysters 1 pint milk 1 cup water V2 Salt and red pepper Wash the oysters; chop them fine; cover with water or oyster juice and cook in a double boiler for one hour, closely covered; strain through a sieve; add the milk, separately heated, and the butter and seasoning. Serve in bouillon cups. OYSTER SOUP No. 1 25 oysters and juice Salt and pepper 1 pint milk 1 hard boiled egg 1 ounce butter 1 soda cracker rolled Boil the milk and set it aside. Bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and the butter; let them simmer until the edges begin to curl; add the boiled milk; bring all to a boU and add the seasoningsalt and pepper to taste. Mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them. [illustration: Soups Planned for a Family of Four] OYSTER SOUP No. 2 2S oysters and juice 1 pint cream stock Drain the oysters through a colander; strain the juice through a fine sieve; bring to a boil ; skim; and when clear add the oysters, washing them first to remove bits of shell. Let them cook slowly until the edges begin to curl; add the cream stock and serve. CLAM SOUP 25 small clams Vi teaspoon chopped parsley 1 pint milk 1 rolled cracker Pinch of mace 2 tablespoons butter 1 hard-boiled egg Vz teaspoon flour Wash the clam shells very clean; place them in a pan in the oven for about five minutes, or until the shells open; then remove them from the shells, saving all the juice. Unless the clami are small chop them very fine. Boil the milk; add the juice, the mace, parsley, egg, rolled cracker, and the butter mixed with the flour. Last of all add the clams; bring to a boil and serve. CHILE BISQUE 4 sweet chile peppers 1 egg 1/2 cup boiled rice Vi cup cream Tabasco and salt i pint hot millr Remove the seeds and veins from the peppers; boil and press the pulp through a colander. To this add a cup of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat the egg; add the cream, then the hot milk, and pour all into the bisque. CREAM OF POTATO 2 medium-sized potatoes 1 bay leaf % tablespoon chopped onion 1 sprig parsley 1 pint cream stock Pare the potatoes and let them soak in cold water for half an hour; then put them in boiling water with the bay leaf and onion, and when soft drain off the water and mash, saving the water and returning the mashed potatoes to it. Strain through a sieve and add the cream stock slowly. Just before serving add the parsley, finely chopped. [illustration: Soups Planned for a Family of Four] CREAM OF TOMATO I pint stewed or canned tomatoes 1 tablespoon sugar 1 pint cream stock Pinch of baking soda Heat the tomatoes ; strain and add sugar and a pinch of baking soda. At the moment of serving slir in the boiling cream sauce, very slowly to prevent curdling. A spoonful of whipped cream may be served on the top of each plate if desired. CREAM OF PEA I cup cooked or canned peas 1 sprig mint 1 cup water Vz bay leaf 1 tablespoon chopped onion 1 teaspoon sugar 1 tablespoon butter 1 pint cream stock Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let all simmer slowly for one half hour. Strain through a fine sieve; add the cream sauce and serve. PEA-POD SOUP