Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Wash and scrape two bunches of vegetable oyster, cut them into small, round pieces, boil two hours in sufficient water to cover them thoroughly. Pour off the water, add three pints of milk, or thin cream. Season well with pepper and salt. Thicken with two tablespoonfuls of flour wet with cold water, adding the water gradually, to prevent lumps forming. Boil a few minutes after adding the flour, then add a large piece of butter, if you have not used cream. Serve very hot. VERA BROTH MRS. E. ROBERTS. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil; prepare one-fourth pound of macaroni by boiling it by itself with sufficient water to cover it; add a little butter to the macaroni when tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. NOODLE SOUP: Boil two good fat old chickens till all that is good of them is extracted for the broth. Season. For the noodles, take two eggs, a pinch of salt, three tablespoonfuls of sweet milk, flour enough to make a stiff dough. Roll out in two thin, very thin, sheets, let dry till they will roll without breaking. Lay the sheets together, roll up tight and cut as fine as possible with a sharp knife into little ribbons. Throw the noodles into the boiling broth about twenty minutes before serving. POTATO SOUP, Cut one large potato into squares the size of a die, add large slice of onion. Cover with water and boil until quite tender. Add two pints of milk, or milk and cream ; season with salt and pepper; add a piece of butter the size of an egg. OYSTER SOUP. Empty the oysters from the can into a stew pan, and set on the stove to cook. When hot, put in salt, pepper and butter, and cook till the oysters are pretty well curled. At the same time have the milk (say a pint to a can of oysters,) heating in a farina kettle, and when boiling hot, stir in a small spoonful of flour. When the oysters are done, turn them into the boiling milk, and serve in a hot soup tureen. BISQUE OF OYSTERS. Put one quart of oysters in a saucepan with white pepper, nutmeg, a little salt, one pint of white broth and two ounces of butter; cover. When starting to boil stir well, then let slowly cook for about ten minutes; drain the oysters and save the liquor. Then melt in a saucepan three ounces of butter, add three ounces of flour, cook a little, then dilute with one pint of boiling milk and the liquor from the oysters; add to it the oysters chopped fine and boil for a few minutes longer, then rub through a very fine sieve. If too thick, add a little more boiling milk; finish with a cup of cream and a little butter. Serve with small croutons of bread fried in butter. LENTIL SOUP. Boil one large cup of lentils with one onion, until tender. Mash with a potato masher and_ strain through a colander. Then put a large teaspoonful of butter in a saucepan to melt with a little flour. Add a cupful of milk and then add the lentils, with the water in which they were boiled. Season to taste. Put a small handful of croutons in each soup plate before serving. CROUTONS—(Duchess Crusts). Cut stale bread in one-third inch slices and remove crusts, spread thinly with butter, cut slices in small cubes, put in pan and bake until a delicate brown, or fry in deep fat. EGG BALLS. Yolks of two hard boiled eggs, one-eighth teaspoonful salt, one-half teaspoonful melted butter, little red pepper. Rub yolks through sieve, add seasonings and moisten with raw egg to make it easy to handle. Shape in small balls, roll in flour, and fry in butter. Serve with brown soup, stock consomime, or mock turtle soup.