The Boston cooking-school cook book

to soup. Serve with small biscuits or oysterettes. Lobster Bisque 2 lb. lobster 2 cups cold water 4 cups milk ¼ cup butter ¼ cup flour 1½ teaspoons salt Few grains of cayenne Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes. Drain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup is desired, White Stock may be used in place of water. [Illustration: UTENSILS FOR MAKING CREAM SOUPS.—_Page 136._ ] [Illustration: CREAM SOUP AND CROÛTONS READY FOR SERVING.—_Page 136._ ] [Illustration: CROÛTONS; IMPERIAL STICKS; MOCK ALMONDS.—_Page 145._ ] [Illustration: SOUFFLÉD CRACKERS.—_Page 145._ ] CHAPTER IX SOUPS WITHOUT STOCK Black Bean Soup 1 pint black beans 2 quarts cold water 1 small onion 2 stalks celery, or ¼ teaspoon celery salt ½ tablespoon salt ⅛ teaspoon pepper ¼ teaspoon mustard Few grains cayenne 3 tablespoons butter 1½ tablespoons flour 2 “hard-boiled” eggs 1 lemon Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them. Baked Bean Soup 3 cups cold baked beans 3 pints water 2 slices onion 2 stalks celery 1½ cups stewed and strained tomatoes 2 tablespoons butter 2 tablespoons flour 1