Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

in the hot water and coral, etc., with the rest of the quart of boiling water. Cook gently half an hour in a double boiler after the water in the outer vessel begins to boil hard. Stir often. In another saucepan heat the milk (with a bit of soda) and the rest of the butter worked up with the flour. Boil one minute. Turn the lobster into the tureen; stir in the hot milk and serve at once. Crab bisque Is made in the same way. Clam bisque Thirty clams; one cupful of milk and half as much cream, or two cupfuls of milk; two tablespoonfuls of butter and one of flour; three eggs; a tablespoonful of onion juice; one cupful of boiling water; a pinch of soda in the milk; one cupful of cracker-crumbs. Chop the clams and put over the fire in the boiling water. Simmer half an hour. Heat milk and cream in another saucepan with the soda and crumbs. Stir in the roux, boil one minute and pour gradually, beating all the time, upon the yolks, previously whipped smooth. Heat in a double boiler for two minutes, or until the water in the outer vessel boils hard, and turn into the tureen. Season the boiling mince of clams with salt, cayenne and minced parsley, add to the milk in tureen and cover the surface with the whites of the eggs beaten to a standing froth. In serving, dip the ladle deep into the bisque, but see that each plate is mantled by the meringue. Chicken bisque Joint the fowl and cover with cold water, a quart for each pound. Put in a large minced onion and three stalks of celery, minced fine. Cover and cook slowly until you can slip the flesh from the bones. Let all get cold together; skim, take out bones and meat, and chop the latter fine. Return the soup to the fire and heat in another vessel a cupful of milk (dropping in a bit of soda). Thicken this with a tablespoonful of butter rubbed into a teaspoonful of flour, and