Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Lobster Bleque Cover two lobsters weighing about one and one-half pounds each with boiling water. Add one tablespoonful of salt, one head of celery, one small bouquet, half an onion, and six whole peppers. Cook until the lobsters' claws can easily be pulled apart — it will probably take twenty minutes. When cool enough to handle, cut the lobster down the back and remove the meat from the body and the claws. Save the coral and the green fat. Put back ali the tough part with the small claws and shells, and cook them for twenty minutes in the same liquor. The liquor must be considerably reduced. Dry the coral, then rub it through a sieve. In a saucepan mix one tablespoonful of butter with one ounce of flour. When it comes to a boil, stir in one quart of hot milk. Let this come to a boil. Then add one pint of the lobster broth. This must come to a boil. Then season with salt and white pepper. Stir in the sifted coral enough to give the liquid a bright pink color. Place the green fat and the lobster meat cut in fine pieces in a toreen, pour the hot mixture over them, and serve very hot. Budden Cali Boup While one quart of milk is heating in a double boiler, place a tablespoon of butter in a stewpan till it boils, — but does not brown, — add two tablespoons of flour, and when that is well mixed in, one teaspoon each of salt and celery salt, and a saltspoon of white pepper. Add this hot thickening to the milk. Take a small can of salmon, remove the bone and skim, mince fine, and add to the heated and thickened milk. Boil up and serve at once. Puree of Asparagus Have at band two bunches of asparagus, three ounces of flour, three ounces of butter, two scant quarta of white broth, cme quart of milk and seasoning. Break the asparagus tops off as far down as possible. Wash them and then boil in salted water. Drain immediately. Melt three ounces of butter in a stewpan, stir over a brisk fire f or fìve minutes, add three ounces of flour, mix thoroughly, and then add two quarta of white broth and a quart of boiled milk, salt, white pepper, a dash of grated nutmeg, and a half teaspoonful of sugar. Stir constantly and let the mixture boil f or ten minutes. Rub through a puree sieve. Pour in saucepan and let it come to a boil. If too thick, add more milk ; stir in a little butter. Serve with squares of fried bread in separate dish. Asparaffus Soup Boil one quart of asparagus cut in inch lengths in one quart of water till tender. Rub through a colander and return it to the water in which it was boiled. Heat one pint of milk and pour it over one tablespoon of butter and one of flour well beaten together. Boil and then add to the asparagus. Pour in a tureen in which croùtons bave been placed, and serve. Puree of Barley Boil for an hour barley with broth enough to cover it. When it is quite softened, put the barley through a sieve, thin with broth or stock, season with salt and pepper, and serve hot with toast sippets or croutons. For this chicken broth may be used, or a broth or stock of mutton or beef . Oream of Barley