The Swedish, French, American cook book

Put Boston beans (that have been thoroughly washed) on the stove with three quarts water, onions, carrots, a ham or beef bone or any piece of meat; let simmer three to four hours. When the beans are well done, add some salt; press through a fine strainer; put on the stove; add one cup tomato juice; thicken with a little cornstarch. Just before serving, add some hot milk or cream, and two tablespoons chopped lettuce or parsley. [Dry green or white peas can be used in the same way.] Lobster Soup ( Consomme de Homard) a la Barnegat Take a live lobster; wash well; put on the stove in one quart hot water with some salt; cook about eighteen minutes; leave in the water until cold. When cold, open the lobster; remove the meat; cut in small pieces; have it ready for the garnishing of the soup; add the lobster fat pressed through a fine strainer. Put one table¬ spoon butter in a saucepan; add one heaping tablespoon flour, then some of the water the lobster has cooked in, and the juice strained from the lobster at the time of the opening; add one cup hot milk; color with some of the orange coloring; flavor with sherry; pepper and salt to taste; add the cut-up lobster. When ready to serve, add some cream. Clam Chowder ( Bisque de Clovisses ) a la Woodrow Quarter pound of bacon cut in small strips, one heaping table¬ spoon flour, one quart clams, three cups water, one cup carrots, tomatoes, potatoes, and onions, all cut in small dices; two table¬ spoons chopped parsley. How to Make It. Chop the clams; put them on in their own liquid to cook with the three cups of water; add onions, tomatoes, and carrots; cook for about half hour. Cook potatoes separately. When ready, put the sliced bacon in a frying pan; when fried put the bacon in the chowder; add the flour and some of the stock from the clams. Strain the sauce to the chowder; add the potatoes and Worcestershire sauce; color with some kitchen bouquet and let sim¬ mer fifteen to twenty-five minutes. Skim, add the parsley, and serve. Blackfish Chowder ( Bisque de Poisson noir ) a la Gimo Five pounds blackfish; four potatoes, five onions, one tablespoon flour, quarter pound bacon, two quarts water, one large carrot, two tablespoons chopped parsley. How to Make It. Put the bones and head on to stew with the carrots for a half hour in the two quarts of water. Slice four onions (thin slices) and cut the rest of the fish in small pieces. Strain the broth from the bones on the onions and fish; let cook fifteen minutes with a tight cover. Cut bacon in small pieces; fry light brown; add the pieces to the chowder. Put flour in the pan in the bacon fat; add some water or stock; make a thin gravy and strain, add to the chowder, season with pepper, salt, some Worcestershire sauce, and, last, add the potatoes and parsley. Let simmer ten minutes; then add half a pint of cream if desired; it improves the chowder immensely. Fish Soup ( Bouillabaisse ) Take the bones of the fish and some of the meat (cod, halibut, or any kind will do), and add six cups of rich broth, and cook. Put one tablespoon butter in a pan; add one heaping tablespoon flour; then add the liquid, one cup boiling milk. Have some shredded carrots and onions well cooked and add to the broth, stirring all the time. Add some chopped parsley, shredded fish, and, last, some cream. Serve.