open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put in pan and place in steamer over boiling water, cover and steam till oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve. WALLED OYSTERS. Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge of platter, glaze it by covering with beaten egg and placing in oven for a few minutes. Place the liquor from one quart oysters✪ Royal Stew in porcelain kettle, let boil, skim well, then add oysters seasoned with salt, boil up once, skim out oysters (milk or water can be added ta the liquor, then seasoned with butter and pepper, and served as soup), and add them to a cream dressing made by putting a tea-cup rich cream, butter size of half an egg, and a little pepper and tea- spoon salt in a pan placed within a vessel of boiling water; when hot add two ounces of flour mixed smooth in some cream or milk, and let cook till thickened, then place Or eee and ee within _ the Pela and serve immediately. id 5 SOUP Siew, To make nutritious, healthful and palatable soup, with flavors properly commingled, is an art which requires study and practice, but it is surprising from what a scant allotment of material a deli- cate and appetizing dish may be produced. The best base for soup is lean uncooked meat, a pound of meat to a quart of water, to which may be added chicken, turkey, beef, or mutton. bones well broken up; a mixture of beef, mutton and veal, with, a bit of ham bone, all cut fine, makes a higher flavored soup than any single meat; the legs of all meats are rich in gelatine, an important con- stituent of soup. For white stock use veal or fowls instead of beef. Soups, which make the principal part of a meal, should be richer than those which simply precede a heavier course of: meats, ete. - When remnants of cooked meats are used, ghop fine, crush the bones, add a ham. bone or bit of ham or salt pork (two or three | cubic inches) and all ends of roasts and fatty parts, and the brown fat of the roast; make the day previous to use; strain, set away over night, skim off the fat (which clarify and save for drippings), and it is ready to heat and serve. When soup is desired for a first course, daily, a soup-kettle should be especially provided, with a faucet to draw off the clear soup to be seasoned for each day; and all the bones and bits of meat left after dinner can be thrown into the kettle, also bits of vegetables and bread, and the gravies that are left from roast meats and cut- lets. In this way there will be nothing lost, and the soups can be varied by seasonings and thickenings of different kinds. Every two or three days, however, the contents of the kettle should be turned out, after all the liquid has been drawn off, and the kettle A) | SOUPS | 305

AI-modernized reading of the original text

open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put in pan and place in steamer over boiling water, cover and steam till oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve. WALLED OYSTERS. Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge of platter, glaze it by covering with beaten egg and placing in oven for a few minutes. Place the liquor from one quart oysters in porcelain kettle, let boil, skim well, then add oysters seasoned with salt, boil up once, skim out oysters (milk or water can be added ta the liquor, then seasoned with butter and pepper, and served as soup), and add them to a cream dressing made by putting a tea-cup rich cream, butter size of half an egg, and a little pepper and teaspoon salt in a pan placed within a vessel of boiling water; when hot add two ounces of flour mixed smooth in some cream or milk, and let cook till thickened, then place oysters and sauce within the potato wall and serve immediately. id SOUP Siew, To make nutritious, healthful and palatable soup, with flavors properly commingled, is an art which requires study and practice, but it is surprising from what a scant allotment of material a delicate and appetizing dish may be produced. The best base for soup is lean uncooked meat, a pound of meat to a quart of water, to which may be added chicken, turkey, beef, or mutton. bones well broken up; a mixture of beef, mutton and veal, with, a bit of ham bone, all cut fine, makes a higher flavored soup than any single meat; the legs of all meats are rich in gelatine, an important constituent of soup. For white stock use veal or fowls instead of beef. Soups, which make the principal part of a meal, should be richer than those which simply precede a heavier course of: meats, ete. - When remnants of cooked meats are used, ghop fine, crush the bones, add a ham. bone or bit of ham or salt pork (two or three | cubic inches) and all ends of roasts and fatty parts, and the brown fat of the roast; make the day previous to use; strain, set away over night, skim off the fat (which clarify and save for drippings), and it is ready to heat and serve. When soup is desired for a first course, daily, a soup-kettle should be especially provided, with a faucet to draw off the clear soup to be seasoned for each day; and all the bones and bits of meat left after dinner can be thrown into the kettle, also bits of vegetables and bread, and the gravies that are left from roast meats and cutlets. In this way there will be nothing lost, and the soups can be varied by seasonings and thickenings of different kinds. Every two or three days, however, the contents of the kettle should be turned out, after all the liquid has been drawn off, and the kettle | SOUPS | 305

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Royal StewSteamed OystersWalled Oysters

Buckeye cookery