Dainty recipes

One bunch carrots; one bunch celery; three onions; three bell peppers; two cans tomatoes; two egg whites; one teaspoon cloves; two teaspoons mace leaves; three bay leaves; one-half lemon; three quarts water; one teaspoon beef extract. Boil in open kettle until vegetables are tender. Pour through colander, put in two cans tomatoes and boil again. Let cool, strain out tomatoes, put in two teaspoons of paprika, beat two egg whites and mix with juice. Put in heaping teaspoon of extract of beef and juice and rind of half a lemon and tablespoon of sugar. Cook until egg is done and soup is clear. Cool, strain and salt to taste. OYSTER BISQUE One pint oysters; one-half green pepper; one small onion; three pieces celery; two cups water; one quart milk. Boil vegetables down to small amount of liquor, or until tender. Then run through potato ricer, add milk to this, thicken to taste. Wash oysters, grind in meat chopper, season with butter, pepper and salt. Add oysters last—five minutes of cooking. MUSHROOM SOUP Peel, wash and chop one pound of mushrooms and one onion. Cook one hour. Keep adding enough water to have one pint left. Add two cans of consomme and equal parts of water; one tablespoon of flour smoothed in milk; one tablespoon butter; one pint cream; salt, pepper (red), celery salt. Be sure to add cream after thickening for it may turn. SHRIMP STEW One pint milk, boiling hot. Put into this one cup cream; juice and grated rind of one lemon; yolks of two eggs (raw) ; one tablespoon flour; add one pint of shrimp, broken in pieces, (not cut) flavor with sherry if possible. [illustration: continued] SEA FOOD CHOWDER Make a cream sauce out of one cup milk and one-half cup thick cream. Add one-half teaspoon celery seed; peeling cut in long strips of one lemon (remove this before serving) ; yolk of two hard boiled eggs; little sherry if possible. In another sauce pan put heaping teaspoon butter; one can Japanese crab meat; one can lobster; one can shrimp. Let heat in butter and combine to the desired consistency. A little hot milk should. be at hand to thin if necessary. Just before serving stir in one raw egg yolk. POTATO SOUP Shred a large onion in three pints of milk, add two stalks of celery, cut fine, put in double boiler and let come to boil. Have ready six or seven medium sized boiled potatoes, wash thoroughly, beat light and add to the boiling milk. Put in about two tablespoons butter. Season with salt and pepper. Put through a sieve and serve at once. CLAM CHOWDER Ten pieces of celery; one-half cup washed rice; one-half cup of cream; seasoning; three medium sized onions; one can clams; one teaspoon butter. Dice celery and onions; add rice, cover with salted water and cook thoroughly, then strain. Heat clams, chop fine and add to liquid. Add one-half cup cream and butter. Heat and serve with whipped cream. If rice does not thicken enough add a little thickening. If milk is used instead of cream add more butter. NUT SOUP One quart of sweet milk in a double boiler. Let simmer for fifteen minutes. Then add one-half pound almonds which have been blanched and parched to a light brown color and ground up. Let this boil for twenty minutes. Season to taste with white or Cayenne pepper and salt. Serve with whipped cream and a spray of parsley in each cupful. This amount will serve twelve. Fish LOBSTER COCKTAIL Allow one-fourth cup lobster meat, cut in pieces, for cocktail and season with two tablespoons, each, tomato catsup and one tablespoon lemon juice, six drops tobasco sauce, one-eighth teaspoon finely chopped chives, and salt to taste. Chill thoroughly and serve in cocktail glasses. SALMON LOAF