Delicate dishes

One quart of fair-sized fresh oysters, i quart of rich milk or cream, 8 soda crackers, rolled, a teaspoonful of beef extract, a saucerful of finely minced celery, 2 tablespoonfuls of butter, worked into an equal quantity of flour, the yolks of 3 eggs, salt and pepper to taste, with a sprinkle of cayenne. Chop the oysters, put into stewpan with their own liquor and a pint of water, the celery, beef extract, crackers, Coach and Car Varnishes and Colors. salt, pepper and a little parsley. Boil slowly for 20 minutes. Rub through a sieve until all moisture has been pressed through. Return to stove, add milk and simmer again for 10 minutes. Set back and very carefully stir in the beaten yolks of the eggs; serve at once. CELERY SOUP WITH OYSTERS. Cut 3 heads of celery into small pieces, using both roots and stalks; add a piece of onion as large as a hickory nut and a sprig of parsley; put into a saucepan with a pint of boiling water and boil ^ an hour; put one quart of milk into a double boiler; rub to a smooth paste a heaping tablespoonful of flour, and add to it, a little at a time, ^ cup of warm milk; pour this into the hot milk and stir until it is smooth and creamy; remove the parsley and rub the remaining contents with water through the colander and add this to the milk; add a teaspoonful of salt and >2 a teaspoonful of pepper; as soon as it boils add 2 dozen nicely washed oysters; when it reaches the boiling point again remove from the fire and serve. C. R. R. BISQUE OF CLAMS. Wash and chop i quart of clams. Put into a stewpan with ^ pint of white stock (or water), i slice of onion, 2 blades of celery, a tiny bit of mace, a bay leaf and a sprig of parsley. Cover; cook gently half an hour. In another saucepan have a pint of stock and a scant pint of stale bread crumbs. Let this cook very slowly 20 minutes. When the clams have cooked Y^ an hour strain the liquor, from them into the pan with the bread crumbs. Stir and rub through a sieve. Return to the fire, add 3 tablespoonfuls of butter and 2 of flour rubbed together, 2 teaspoonfuls of salt, one-third teaspoonful of white pepper, one pint of milk and one of cream (or 2 pints of rich milk) heated to a boiling point. Let it boil up once, strain again and serve. With it pass the PROFITEROLES. Into a saucepan put 2 tablespoonfuls of butter and ^ a cup of boiling water. Put on the fire, and when it boils add three-fourths cup of flour, and beat well 2 minutes. Remove from the fire, and when cool break into it 2 eggs; beat for 10 minutes, add one-half teaspoonful of salt, make into balls size of a pea, put them into a slightly buttered pan; bake in a moderate oven 10 minutes. ANDALUSIAN SOUP. Three quarts of soup stock, 2 cupfuls of dry stewed tomatoes (if canned tomatoes are used they must be drained before stewing), i cupful of minced soup vegetables, mostly onions; i small cupful of butter and same of flour. Fry the minced vegetables in the butter, until the latter has WALEUTINrr YflLENTINE & GOMPflNY, YMr 11 ISHLO Coach and Car Yaroisbes and Colors.