The Swedish, French, American cook book

One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes; then strain it. To four cups of the clam broth, two cups tomato juice; clear with the white of an egg, half beaten, and the shell; strain through a fine cloth; put on the stove; let come to a boil. Serve hot in cups. Garnish with two hearts of the clams and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for lunch or supper. Can also be served cold and garnished in the same way. Oyster Broth ( Bouillon d’ Huitres) a la Bregitta One quart oysters. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put in their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the oysters]; stew from ten to fifteen minutes. In the meantime, put three cups milk on the stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcestershire sauce; season with pepper and salt to taste. When ready to serve, strain the oyster broth from the chopped oysters into the thickened milk; add one tablespoon butter, and one cup cream. Serve two of the hearts of the oysters in each cup for the garnishing, with one table¬ spoon of whipped cream on the top of each. Clear Oyster Broth ( Bouillon clair d' Huitres) a la Barnegat One quart oysters. Remove the fat part and put in a saucepan separately with little of the liquid; chop the remaining part fine and put with their own liquid in a saucepan; add one cup water if there is not sufficient liquid on the oysters, let stew ten to fifteen minutes; then strain it. To four cups of the oyster broth, two cups tomato juice; clear with the white of an egg, half beaten, and the shell; strain through a fine cloth, put on the stove, let come to a boil. Pour hot in cups. Garnish with two hearts of the oysters and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for luncheon or supper. [Can also be served cold, garnished in the same way.] Soldier Soup ( Soupe Militaire ) Select one and a half pounds dry peas or beans; wash well; soak in water from six to eight hours; put on stove in cold water; add some small onions and carrots cut neatly but in large pieces; add a piece of bacon if at hand, if not, a ham bone or any other bones will do instead; simmer slowly from two to three hours, without salt, until the beans or peas become soft; then add pepper and salt to taste and some tomato juice. This soup is delicious when ham broth is at hand. [Ham broth can be used in place of meat when making the soup.] Serve with the beans or peas in the soup, garnish with the pieces of carrots and onions. FISH ( Poisson ) HALIBUT ( FIStan ) Halibut is the largest species of flatfish and one of the finest of food fishes. It is in season all the year round, and very many different delicious dishes and entrees can be made from it. Halibut has no objectionable features; it has few bones, is very clean, and delicious to the taste.