The Boston cooking-school cook book

Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper. =Fish Stock= is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining. Clam Soup with Poached Eggs 1 quart clams 4 cups milk 1 slice onion ⅓ cup butter ⅛ cup flour 1½ teaspoons salt ⅛ teaspoon pepper Few gratings nutmeg Whites 2 eggs Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff. Clam and Oyster Soup 1 pint clams 1 pint oysters 4 cups milk 1 slice onion 2 blades mace Sprig of parsley Bit of bay leaf ⅓ cup butter ⅓ cup flour Salt and pepper Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheese-cloth. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Thicken with butter and flour cooked together, add soft part of clams, and cook two minutes. Season with salt and pepper. Cream of Clam Soup Make same as French Oyster Soup, using clams in place of oysters. Clam Consommé Wash two quarts clams in shell. Put in kettle with one-fourth cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheese-cloth, add to four cups consommé, and clear. Clam and Chicken