The Blue grass cook book

1 slice of lean ham, 1 stalk of celery or pinch of celery seed. Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham. When it boils up, skim off the foamy substance. Drop the oysters in and let boil a few minutes, then the beaten eggs and milk and little thickening of flour made with part of the milk. Add the butter last and let all boil up once, stirring to prevent eggs from curdling. Pour in tureen over small squares of toast and serve immediately. OYSTER SOUP (No. 2) Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder 1 dozen crackers, and with them put ^ cup of butter in soup tureen and pour over and serve hot. Pepper and salt to taste. OX-TAIL SOUP Cut 1 tail into pieces and add: 1 gallon water, 1 teaspoon of salt, As it boils, remove the scum. When meat is done, remove the tail and add : 1 bunch of celery cut fine, 2 small onions, 4 carrots, 4 cloves, Pepper to taste. Cook tiU the vegetables are tender. Remove meat from the tail and place in tureen, pour soup over it and serve very hot. PEA SOUP (No. 1) Two pints of shelled peas, ^ chicken ; put on with 1^ gallons of water, some thyme, parsley, salt and pepper. When the peas are done, take them out, then return them to the water in the mashed state. Add ^ pound of butter rolled in flour. Before sending to table add ^ pint of cream. PEA SOUP (No. 2) 1 can peas, 1 quart boiling milk, 1 tablespoon butter. Press the peas through a colander and add to a quart of boiling milk. Add to this 1 tablespoon butter, and salt and pepper to taste. MARCELLUS'S POTATO SOUP (No. 1) 3 large-sized potatoes, Butter, 1 cup of cream, Salt and pepper to taste. Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot. POTATO SOUP (No. 2) 1 quart of potatoes, 2 ounces of butter, 2 pints milk, 4 eggs. ^ Boil the potatoes soft, and smooth with a little boiling water until a thin batter. Stir the butter, pepper, and salt to taste into the milk. Beat the eggs and add to potatoes. When milk boils, pour over the potatoes and do not return to the fire. PUREE OF CHICKEN 1 large chicken, 1 small knuckle of veal, 3 quarts of water, ^ pound of rice, 1 bunch of parsley, 1 blade of mace, •J teaspoon ful of celery seed, 1 cofFeecupful of boiling cream, Salt and pepper to the taste. Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal, bone, cut, and pound the chicken in a mortar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, pressing the rice through the sieve. Return the chicken to the stock, season, and just before serving, pour in the cream. Heat thoroughly, but don't boil. SALSIFY SOUP