The Boston cooking-school cook book

and clear. Oyster Stew 1 quart oysters 4 cups scalded milk ¼ cup butter ½ tablespoon salt ⅛ teaspoon pepper Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers. Scallop Stew Make same as Oyster Stew, using one quart scallops in place of oysters. Oyster Soup 1 quart oysters 4 cups milk 1 slice onion 2 stalks celery 2 blades mace Sprig of parsley Bit of bay leaf ⅓ cup butter ⅓ cup flour Salt and pepper Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheese-cloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper. French Oyster Soup 1 quart oysters 4 cups milk 1 slice onion 2 blades mace ⅓ cup butter ⅓ cup flour Yolks 2 eggs Salt and pepper Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles. Oyster Soup, Amsterdam Style 1 quart oysters Water 3 tablespoons butter 3½ tablespoons flour ½ teaspoon salt Paprika Celery salt 1 cup cream Clean, pick over, chop, and parboil oysters; drain and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream. Oyster Gumbo 1 pint oysters 4 cups Fish Stock ¼ cup butter 1 tablespoon chopped onion ½ can okra ⅓ can tomatoes Salt Pepper Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish