The Swedish, French, American cook book

Oyster Cream Soup ( Bisque d’Huitres) Put one quart oysters on in their own liquid until they begin to boil. Put one tablespoon butter in a pan; add one tablespoon flour; add the oyster broth, and from one to two cups milk. Add the oysters and, last, half cup cream; season with pepper, salt, and some Worcestershire sauce. Serve with oyster crackers. Bisk of Crab Flakes with Clams Bisque de Flocons de Crabe aux Clovisses Take a deep saucepan; put in it one half pound of fresh butter and some chopped onions; let them fry for about ten minutes — taking care that they do not get brown; add a teaspoonful of curry powder and a quart of fresh crab flakes. Stir; add two quarts of milk and let it reduce one third. Have a dozen small clams boiled in a wine glass of water; add clam broth to the soup; boil same for ten minutes, and finish by adding some more butter. Fish Soup ( Bouillabaisse ) a la Ericsson Hammond One small lobster, one and a half pounds bass, one pound cod¬ fish, three smelts, two small perch, three onions, two carrots, one green pepper, three large potatoes, parsley, thyme, few bay leaves, pepper, salt, saffron, celery, and wine or brandy for flavoring. How to Make It. Break the live lobster; remove the meat; fillet all the fish; cut lobster and fish in long pieces. Put bones of fish on stove with three quarts water, pepper, salt, bay leaves, and thyme; cook for one hour. In the meantime, peel and slice the onions and potatoes; cut the carrots in little cubes; cook separately. Strain juice from the bones on to top of lobster and fish; simmer slowly from fifteen to twenty minutes; add the cooked slices of onions, potatoes, carrots; garnish with little saffron and chopped parsley; flavor with brandy or wine. In the meantime, fry fancy shapes of bread in salad oil. When ready, pour the soup in a tureen with the garnishing and put the fried bread on top. This is served in place of soup or any kind of chowder. Clam Broth ( Bouillon de Clovisses) a la Lincoln One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes. In the meantime, put three cups milk on the AMERICAN COOK BOOK 45 stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcester¬ shire sauce; season with pepper and salt to taste. When ready to serve, strain the clam broth from the chopped clams into the thick¬ ened milk, add one tablespoon butter, one tablespoon chopped parsley, and one cup cream. Serve two of the hearts of the clams in each cup for the garnishing, with a teaspoon whipped cream on top. Clear Clam Broth ( Bouillon clair de Clovisses ) a la Juliet