Mrs. H. C. Garrett.
Oyster Bisque.
Take 3 cups of oysters or clam juice, a very little finely chopped celery, salt and pepper to taste. Let boil a few minutes, then thicken with a teaspoonful of flour mixed in a little cold water. Before serving have the beaten yelks of 2 eggs whipped into a cup of cream, add this to the juice and keep stirring for full two minutes. Then stir into cups and serve immediately.
Mrs. W. J. Pollock.
Puree of Lamb.
Use stock from boiled lamb. Put in a stew pan 1 tablespoonful butter, thicken with ½ tablespoonful flour, thin with ½ cup sweet milk, 2 cups lamb stock, add ½ can French peas, little parsley chopped very fine, season. Enough for four people.
Mrs. John Gregg.
FISH AND OYSTERS.
