The Twin-city housewife

Put one quart of oysters in colander and pour cold water over them. Put into a stew pan one quart of sweet milk (part water can be used if desired). Let come to a boil, put in the oysters and cook until plump and the edges curl. Just before removing from the fire add one-half pound of butter, salt, and white pepper to taste. A little cayenne can be added if wished, and a little chopped celery improves the flavor. Cream of Potato Soup Select three large potatoes, pare, wash and boil for five minutes, drain, and throw the water away. Cover with a pint of fresh boiling water, add an onion sliced, a bay leaf, and a stalk of celery chopped. Cover and boil until the potatoes are tender, press through a sieve into a quart of boiled milk to which has been added two tablespoons of flour, one of butter, a teaspoonful of salt and some pepper. Let cook for five minutes.—Mrs. R. B. Crawford. Cream of Tomato Soup Put in to stew one can of tomatoes, with salt, pepper and two teaspoons of sugar. When stewed down a little, strain through a colander and add a pinch of soda. Have on a quart of rich milk, thicken with two tablespoons of flour, and add a lump of butter the size of an egg. Add to this the tomato, a little at a time to prevent curdling.—Mrs. Frank Coleman. Tomato Bisque Put two quarts of tomatoes on to boil with two small onions, bay leaves, and a stalk of celery. Season with pepper and salt, boil one hour and strain. four pepper and salt, boil Have ready a cream made as follows: One quart of milk, into which stir a paste made by rubbing together one-half cup each of flour and butter, and a teaspoon of salt. Cook in a double boiler, and when creamy and smooth, turn into the tomato liquor. Serve | in cups with whipped cream.—Mrs. B. B. Owens. Tr one-half THE TWIN-CITY HOUSEWIFE twenly-seven Tomato Soup Boil together one quart can of tomatoes, one pint hot water, one tablespoon of sugar, one teaspoon of salt, two bay leaves, four cloves, and four pepper corns. Put one tablespoon of butter in a saucepan, and when it begins to bubble add one-half an onion chopped fine, and a little parsley. Fry five minutes, being careful not to let burn. Add one table- - spoon of flour to make a smooth paste. Stir this mixture into the tomato and let cook until as thick as wanted. Just before removing from the stove add one-fourth teaspoon of soda and stir well. Strain before serving. If liked, a little chopped celery may be added to the other seasoning.—Mrs. Edwin L. Jones. Vegetable Soup Two quarts beef broth, three tablespoons of rice, one cup tomatoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley. If liked, a little shredded cabbage, a small quantity of chopped onion or any other suitable vegetable may be added. This may be strained, or if thick soup is preferred it can be served without straining. twenty-eight THE TWIN-CITY HOUSEWIFE Fish In frying fish always cook skin side first, then turn and cook the other side. In soaking salt fish always place skin side up or it will be as salty after soaking as before. Before cooking fish take a knife and, beginning at the tail, run point along entire length of back bone on inside, after which rinse thoroughly. In this way you will be rid of the clotted blood which accumulates just underneath the skin on under side of bone and which if left, will cause fish to have a strong taste. Never put fish in water or directly on ice after cleaning, as it will s0ak away the flavor. Instead, wipe dry, wrap in a clean cloth and put on a dish and keep in ice box or refrigerator until ready to use. To keep oysters, put in a fruit jar and screw cover on tight, lay jar in a basin of water enough to cover, and place anywhere in refrigerator. If the can is simply set in refrigerator the oysters in top of can will be likely to spoil.