Mary Jane's cook book

Stew the celery in water to cover until tender. Stew oysters, chopped, in 1 quart of milk (or more if needed) in a double boiler. Thicken slightly with butter and flour blended, then strain. Add the stewed celery and seasoning. ONION SOUP. Large onions, 4. Flour, 1 tablespoon. Cold water, 1 cup. Hot water, 3 pints. Butter, 1 tablespoon. Salt and pepper. Beef extract, 1 ounce. Boil onions and water for 10 minutes. Drain and saute in the butter for 4 or 5 minutes. Stir in the flour and brown. Add the hot water, seasoning and extract and cook slowly for 20 minutes. Strain and serve with a garnish of grated cheese. CREAM OF CELERY. Celery leaves and stalks. Boiled rice, 3 teaspoons. Water, 3 pints. Salt and pepper. Cornstarch, 1 teaspoon. Milk, 1 cup. Diced celery, y2 cup. Wash leaves of 1 bunch of celery and scrape tough outer stalks. Simmer in the water till all flavor is extracted. Strain and thicken with cornstarch blended in a little water. Add seasoning, rice and the diced celery, which should be cut from tender inner stalks. Last of all add milk, heat thoroughly and serve. CREOLE SOUP. Chopped green pepper, 3 table- Tomatoes, 1 pint. spoons. Salt, pepper and cayenne. Chopped onion, 2 tablespoons. Boiled macaroni, 14 cup. Butter, 14 cup. Grated horseradish, 2 table- Flour, 1-3 cup. spoons. Brown soup stock, 1 quart. Vinegar, 1 teaspoon. Cook pepper and onion in butter 5 minutes, add flour, soup stock and tomato, and simmer 15 minutes. Rub through a sieve and season highly. Just before serving add cooked macaroni cut fine, horseradish and vinegar. LEMON SOUP. Make a strong hot lemonade. Thicken it slightly with cornstarch or arrowroot and serve cold with a bit of preserved ginger or a cherry in each glass. TURKISH SOUP. Butter, 2 tablespoons. I vice, l/2 cup. Canned tomatoes, 1 cup. Hot water, 1% pints. Salt and pepper. Brown the butter in a frying pan and add tomatoes. Cook for 10 minutes and add raw rice. Fry this for 6 minutes then pour in very gradually, a few drops at a time, the water. Cook until rice is soft. Season to taste. From a Turkish restaurant in New York. Bay State. CREAM OF CORN SOUP. Corn, 1 can. Salt, 2 teaspoons. Milk, 1 quart. Flour, 3 tablespoons. Butter, 3 tablespoons. Turn corn into a saucepan, add a little water and cook gently for a few minutes. Prepare a white sauce of the butter, flour, milk and salt, and add corn to this. Cook together for a few minutes and serve at once. ONION PUREE. Onion pulp, 2 cups. Flour, 2 tablespoons. Butter, 2% tablespoons. Milk, y2 cup. Salt and cayenne. Peel onions and boil in 2 waters till very soft. Drain well and put through a puree sieve, then measure. Melt butter and stir in flour till well blended. Pour on the milk gradually while stirring constantly. Bring to a boil and add onion puree. Bring to a boil, season and serve. CREAM OF BANANA SOUP. Milk, 2 cups. Flour, 1 tablespoon. Rice stock, 2 cups. Salt, 1 teaspoon. Butter, 1 tablespoon. Nutmeg, !/4 teaspoon. Bananas, 3. Bring milk and rice stock to a boil, add the butter and flour, which have been rubbed together till smooth. Boil 5 minutes, add the salt, nutmeg and the bananas, which have been skinned, scraped and mashed through a sieve. Boil 5 minutes and serve with croutons..