Mrs. Lincoln's Boston cook book

Remove the meat of the lobster from the shell, and cut the tender pieces into quarter-inch dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into one pint of cold water, and boil twenty minutes, adding more water as it boils away. Put the coral on a piece of paper, and dry it in the oven. Boil one quart of milk, and thicken it with one tablespoonful of butter and two of flour or cornstarch. Boil ten minutes. Strain the water from the bones and add it to the milk. Add the salt and pepper, using more if high The Boston Cook Book. seasoning be desired. Rub the dried coral through a strainer, using enough to give the soup a bright pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immediately. If you do not like so much of the lobster in the soup, chop it all very fine, boil it with the milk, and rub it through a squash or gravy strainer. Many like the additional thickening of half a cup of fine cracker crumbs. This soup may also be varied by using one pint of stock, either chicken or veal, and one pint of milk; or by the addition of force-meat balls made in the following manner : Cut only half of the meat into dice ; chop the remainder, and pound it to a fine paste with the yolks of two hard-boiled eggs, one teaspoonful of butter, a little salt, and pepper ; beat one raw egg, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg ; let them simmer in the soup about five minutes, just enough to cook the egg. Lobster Soup, No. 2. The meat of two small lobsters, cut fine, one pint of cream, one pint of milk. Simmer twenty minutes. Add one tablespoonful of flour wet in cold milk. Salt and cayenne pepper to taste. Just before serving add half a cup of butter., cut into small pieces, and stir till it is entirely absorbed. Strain, and serve very hot. Put the milk on to boil in the double boiler, while you prepare the o^^sters. Place a colander over a pan. Put the oysters in a large bowl, and pour over them one cup of water. Take up each oyster with the fingers, to make sure no pieces of shell adhere to it, and drain in the colander. Strain the oyster liquor, which has drained from the Oyster Soup. 1 quart oysters. 1 pint milk. 1 tablespoonful butter. 2 tablespoonfuls flour. Salt to taste. saltspoonful pepper. The Boston Cook Book. colander, through the finest strainer. Put it on to boil. Remove the scum, and when clear put in the oysters. Let them simmer, but not boil, until they begin to grow plump and the edges to curl or separate. Strain the liquor into the milk, and put the oysters where they will keep hot, but not cook. Thicken the milk with the butter and flour, which have been cooked together ; add salt and pepper to taste (the amount of salt depending upon the saltness of the oysters) . Boil five minutes ; add the oysters and serve at once. This receipt may be varied by boiling one cup of fine chopped celery and a small slice of onion with the milk ten minutes ; then straining and thickening it with half a cup of powdered cracker. Add the butter, the seasoning, and the parboiled oysters. Serve at once. Oyster Stew is made like oyster soup, without the thickening. Clam Soup.