Luncheons

An hour before removing it add an onion, a branch of celery, a tablespoon of salt, and six peppercorns. Strain it through a cloth, and when cold remove the grease. Clear it the same as the beef consomme. A knuckle of veal may also be used with this soup if a jellied stock is wanted to serve cold. CLAM BROTH Boil clams in their own liquor for twenty minutes. Let the liquid settle before pouring it off. Season it with pepper and serve it very hot in cups, with a teaspoonful of whipped cream on the top of each cupful. About two dozen clams will give a quart of liquor. CLAM BISQUE Boil a pint of clams in their own liquor. Chop the clams very fine and return them to the fire with the clam liquor, a quart of soup stock ^(chicken or veal stock preferred), half a cupful of uncooked rice, a sprig of parsley, and a bay-leaf. Boil until the rice is tender, then strain the soup through a puree sieve, pressing through as much of the clams and rice as possible. Strain a second time. Just before serving, heat it, add a cupful of cream, and beat the whole with an egg-whip. CREAM OF CLAMS Steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor. Chop the clams, pound them in a mortar, and rub as much of them as possible through a puree sieve. Put three cupfuls of milk into a double boiler, cook two tablespoonfuls of butter and two tablespoonfuls of flour together, but do not let them brown, then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste, put the paste into the milk in the double boiler, and stir the mixture until it is a little thickened. When ready to serve add two cupfuls of clam liquor and the pulp which has passed through the sieve. Let it get hot, but do not let it boil or it will curdle. Season with salt, if necessary, pepper, and a dash of nutmeg. At the moment of serving add a cupful of cream and beat the whole well with an egg-whip. This receipt makes a quart and a half of soup. CREAM OF OYSTERS Prepare the same as the Cream of Clams. CREAMED SOUPS Any vegetable pulp can be used for creamed soups after the rule given for Cream of Spinach. CREAM OF SPINACH Boil spinach until tender, then drain it. Chop it and rub it through a puree sieve. To two cupfuls of vegetable pulp add a quart of soup stock, or a quart of milk, or half stock and half milk. Rub together a tablespoonful of butter and two tablespoonfuls of flour. Put this into the soup on the fire and stir all together until the soup is a little thickened. Season it with pepper and salt and add a half or a whole cupful of cream. Beat it well with an egg-whip and serve at once. If the soup is too thick dilute it with a little stock or milk. It should have the consistency of cream. CREAM OF CELERY This is prepared in the same manner as the Cream of Spinach, using celery pulp instead of spinach. The roots of the celery as well as the stalks should be boiled to make the pulp. Chapter IV THIRD COURSE Plain French Omelet Beaten Omelet Omelet Chasseur Eggs a la Romaine Eggs baked in Tomatoes Eggs baked in Green Peppers Scrambled Eggs with Tomato Creamed Poached Eggs Creamed Egg Baskets Poached Eggs with Greens Eggs in Nests Eggs Farci, No. 1 Eggs Farei, No. 2 Eggs with Giblet Sauce Eggs a 1 'Aurore Scrambled Eggs with Brains Egg dishes are especially useful for luncheon, as they are easily and quickly prepared, are always liked, and can be served in a great varietj' of ways. They may be used as a first course, or in the order named in the list. TO POACH EGGS Drop the eggs into water just off the boiling-point. Let them cook slowly until the whites are like jelly, but not until hard. Muffin-rings may be used to keep them in good shape. TO POACH EGGS IN FRENCH STYLE