The Boston cooking-school cook book

Frappé Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheese-cloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream. Clam and Tomato Bisque 1 quart clams 1½ cups cold water ⅓ cup butter ⅓ cup flour ½ onion 2 cups cream 1 cup stewed and strained tomatoes ⅛ teaspoon soda Salt Cayenne Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once. Oyster Bisque 1 quart oysters 2 cups White Stock III 1½ cups stale bread crumbs 1 slice onion 2 stalks celery Sprig of parsley Bit of bay leaf 2 tablespoons butter 2 tablespoons flour 4 cups scalded milk Salt Pepper Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste. Cream of Scallop Soup 1 quart scallops 4 cups milk 2 cloves Bit of bay leaf ¼ teaspoon peppercorns 1 tablespoon chopped onion 5 tablespoons butter ¼ cup flour Salt Pepper Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add