Cost of material — oysters 40, stock 4, milk 8. butter 5, seasonings 2; 59 cents for 3 quarts or 12 large plates, or 5c per plate. It should be observed in comparing cost that the previous receipt for the common lunch soup of the oyster liouses supposes a pint or more to each person with crackers etc. , on the table. A large soup plate is only half a pint 333— Oyster Soup— French Way This is for 25 or 30 persons at a res- taurant party, or hotel dinner for 50. 2 quarts of oysters — or 3 cans. 4 quarts of seasoned fish stock. 1 quart French white wine. 3 or 4 anchovies. 18 yolks of eggs. 1 pint of cream. Salt, pepper, and white butter-and- flour thickenin✪ Oyster Soup— French Wayg. Make the hsh stock by boiling a 5 pound fish, or some eels, in plain broth, with a head of celery, a handful or two of parsely, salt, white pepper, the winf» and anchovies. While it is boiling pour a few bidlefuls into the oysters and then drain them in a colander and add the liquor to the stock. When the fish baa boiled slowly about three quarters of an hour strain off" the stock into another ket- tle, add a little thickening, {roux,) let it boil and skim it; put in the oysters and while they are nearing the boiling point again beat the yolks and the pint of cream together and stir them in. Draw the kettle to the side of the range and watch till the Suup becomes smooth and creamy but take care not to let it boil. Taste for seasoning. Cost of material — oysters $1,50, fish stock 25, wine 50. yolks 25, cream 15, seasonings 5; $2,70, or about 10 or 12 cents per plate. 334 — Brown Oyster Soup. Take the preceding receipt for quanti- ties. While the fish stock is in prepa- ration fry a small carrot, turnip and a piece of onion, all chopped small, in a COOKING FOR PROFIT, 97 little butter till brown, then put them in the boiling stock and let them cook in it some time longer. Make some brown butter thickening (roux) by stirring together n cupful of butter and the same of flour in a frying pan and letting it bake brown in tbe oven . Strain off the fish slock into another kettle on the fire. Add the brown thick- ening, stirring lest it sink and burn on the bottom. Add the oyster liquor and draw the soup to the side of the range to slowly boil and clear itself by throw- ing up scum. Put in (he juice of a lemon mixed with a little cold water and skim when the soup boils up again. A few minutes before dinner time put the oyster? into the soup and take off as soon as it /Uce more begins to boil. If no anchovies have been used in the fish stock to heighten the flavor a spoonful of essence of anchovies may be added to the finished soup. Season with salt and cayenne✪ Brown Oyster Soup. Cost of material — oysters $1,50, fish stock 25 butter for browning 15, flour 1, lemon 2, seasonings 5; $1,98 if made without wine or $2,50 with wine, for 25 or 30 plates, or anywhere from 6 to 10 cents per plate. 335— Clams Raw— Half Shell. Wash the clams in water using a brush, and wipe dry. Open and loosen the clams from both shells. Serve a dozen on a plate or dish with half a lem- on in the center. Oyster crackers, but- ter and a dish of finely shred cabbage at the side. Selling price, generally the same as oysters. Small or "Little Neck" clams only are served raw. 336— Clam Stew.

AI-modernized reading of the original text

Cost of material — oysters 40, stock 4, milk 8. butter 5, seasonings 2; 59 cents for 3 quarts or 12 large plates, or 5c per plate. It should be observed in comparing cost that the previous receipt for the common lunch soup of the oyster liouses supposes a pint or more to each person with crackers etc. , on the table. A large soup plate is only half a pint 333— Oyster Soup— French Way This is for 25 or 30 persons at a restaurant party, or hotel dinner for 50. 2 quarts of oysters — or 3 cans. 4 quarts of seasoned fish stock. 1 quart French white wine. 3 or 4 anchovies. 18 yolks of eggs. 1 pint of cream. Salt, pepper, and white butter-and-flour thickening. Make the hsh stock by boiling a 5 pound fish, or some eels, in plain broth, with a head of celery, a handful or two of parsely, salt, white pepper, the winf» and anchovies. While it is boiling pour a few ladlefuls into the oysters and then drain them in a colander and add the liquor to the stock. When the fish has boiled slowly about three quarters of an hour strain off the stock into another kettle, add a little thickening, {roux,) let it boil and skim it; put in the oysters and while they are nearing the boiling point again beat the yolks and the pint of cream together and stir them in. Draw the kettle to the side of the range and watch till the soup becomes smooth and creamy but take care not to let it boil. Taste for seasoning. Cost of material — oysters $1,50, fish stock 25, wine 50. yolks 25, cream 15, seasonings 5; $2,70, or about 10 or 12 cents per plate. 334 — Brown Oyster Soup. Take the preceding receipt for quantities. While the fish stock is in preparation fry a small carrot, turnip and a piece of onion, all chopped small, in a little butter till brown, then put them in the boiling stock and let them cook in it some time longer. Make some brown butter thickening (roux) by stirring together a cupful of butter and the same of flour in a frying pan and letting it bake brown in tbe oven . Strain off the fish slock into another kettle on the fire. Add the brown thickening, stirring lest it sink and burn on the bottom. Add the oyster liquor and draw the soup to the side of the range to slowly boil and clear itself by throwing up scum. Put in (he juice of a lemon mixed with a little cold water and skim when the soup boils up again. A few minutes before dinner time put the oyster? into the soup and take off as soon as it once more begins to boil. If no anchovies have been used in the fish stock to heighten the flavor a spoonful of essence of anchovies may be added to the finished soup. Season with salt and cayenne. Cost of material — oysters $1,50, fish stock 25 butter for browning 15, flour 1, lemon 2, seasonings 5; $1,98 if made without wine or $2,50 with wine, for 25 or 30 plates, or anywhere from 6 to 10 cents per plate. 335— Clams Raw— Half Shell. Wash the clams in water using a brush, and wipe dry. Open and loosen the clams from both shells. Serve a dozen on a plate or dish with half a lemon in the center. Oyster crackers, butter and a dish of finely shred cabbage at the side. Selling price, generally the same as oysters. Small or "Little Neck" clams only are served raw. 336— Clam Stew.

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