The universal cookery book

And here’s an inn, not rich and splendid, But still in comfortable case, The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is — A sort of soup, or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace ; All these you eat at Terre’s tavern, In that one dish of Bouillabaisse ! W. M. Thackeray. Oyster Soup. “ Take one quart of water, one pint of milk, one small teacup of butter, four crackers rolled fine, one teaspoonful of salt, and half a teaspoonful of pepper. Bring to full boiling-heat as soon as possible, then add one quart of oysters. Let the whole come to a boiling-heat quickly, and remove from the fire.” Mock Oyster Soup. “One-half pint tomatoes; three-quarters pint of boiling water; butter a quarter size of an egg; a POTAGE A LA RELATE. quarter of a teaspoonful each soda, salt, and pepper ; one pint sweet milk. “ Put the tomatoes and hot water over the fire, strain, and rub through colander. Meanwhile, boil the milk, stir in soda and butter, and after one boil keep hot (that is, not to let it more than come to the boil). Put pepper and salt with tomatoes, simmer five minutes, and then stir in the milk. Serve with crackers.” Potage h La Reine. ( Queen Victoria's Favorite Soup.) Remove the fat from one quart of the water in which a chicken has been boiled. Season highly with salt, pepper, and celery-salt, and a little onion if desired, and put on to boil. Mash the yolks of three hard-boiled eggs fine, and mix them with half a cup of bread or cracker crumbs soaked until soft in a little milk. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add one pint of hot cream slowly, and then rub all into the hot chicken liquor. Boil five minutes, add more salt if needed, and if too thick add more cream, or if not thick enough add more fine crackerdust. It should be like a puree. — The Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers , Pubs. Okra or Gumbo Soup. Boil a chicken and a slice of ham in sufficient water to make a tureen of soup. When the fowl is thoroughly done, take it with the ham from the CELERY SOUP. broth. Flavor the soup with onions, pepper, salt, and sweet herbs ; make a paste with eggs and flour, roll it as thin as wafers, dry a little, then roll it as tightly as possible, and slice in thin shreds ; put in the soup a teacupful of this, a teacupful of chopped okra, and a pint of oysters. — Godey' s Lady' s Book. (By per. Pub) Celery Soup. Three pounds of veal, three bunches of celery, one gallon of water, one teacupful of cream, one tablespoonful of corn-starch ; salt and pepper to taste. Put one-half of the celery in the water with the veal, and boil in a closely covered pot for three hours, or until the meat is in pieces. Strain, and return to the pot, and add the remaining half of the celery. Season, and boil twenty minutes longer. Just before taking off of the fire, add the cream, to which has been stirred a tablespoonful of corn-starch. Boil ten minutes longer, and serve with nicely-cut squares of fried toast. — The Kentucky Housekeeper: Mrs. Peter A. White. Pea Soup.