Kirmess cook book

To make oyster soup in perfection cream and milk should be used in equal parts. Heat this slowly while twenty-five oysters are washed and drained and their juice strained, boiled, and skimmed. When the cream steams, salt, cayenne, and oyster juice are added to it, the oysters dropped in, and the kettle covered until it steams again but does not boil. PEPPEB POT. Mrs. T. K. Egbert. One knuckle of veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, oneonion, cne-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water, two tablespoonfuls of butter, two tablespoonfuls of flour, salt and cayenne to taste. Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours. This should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire, and bring slowly to a simmer, carefully skimming off to a hot serving dish and return the soup to the large kettle. CLAM BISQUE SOUP, Miss Emma Jube, Newark, N. J. Thirty six soft clams, one quart milk, one pint of liquor and water, piece of butter size of an egg, about three tablespoons of flour, one egg, place milk in double boiler. Wash clams very clean, then chop very fine; add the liquor and water and boil about ten minutes; add the hot milk in which the lump of butter was melted, and season with salt and pepper; mix the flour with water enough to make smooth, and add to the soup until it is of the consistency of cream ; boil this till the flour in cooked, no longer, or the milk may curdle, and then beat one egg very light and pour in tureen, and pour the clam bisque over and stir; this is enough for eight people. CLAM SOUP. Mrs. John J. Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub flour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in flour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, that has been heated and skimmed, cook three minutes more, then add the clams and serve. OYSTER SOUP. Mrs. F. D. Gray. One quart of oysters, thoroughly drained of liquor. PEPPEB POT. Mrs. T. K. Egbert. One knuckle of veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, one onion, one-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water,two tablespoonfuls of butter, two tablespoonfuls of flour salt and cayenne to taste. Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours. This should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire, and bring slowly to a simmer, carefully skimming off to a hot serving dish and return the soup to the large kettle. CLAM BISQUE SOUP, Paice 53— Tomato Soup, by Mias Hunsell. not Munsen.