| 1 slice bacon | 2 cups hot milk |
| 3 onions sliced | 1 teaspoon salt |
| ½ green pepper chopped fine | Dash of cayenne |
| 1 sprig parsley | 1 tablespoon bacon fat |
| 1 clove | 2 tablespoons flour |
| 2 cups boiling water | 2 tablespoons grated cheese |
Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.
64.—OYSTER STEW
| 1 quart oysters | ¼ teaspoon paprika |
| 1 quart milk | 2 tablespoons butter |
| 1½ teaspoons salt |
Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and butter, and mix with oysters. Serve with oyster crackers.
65.—OYSTER AND CELERY BOUILLON
| 1 cup chopped celery tops | 1 pint small oysters |
| 1 slice onion | 1 teaspoon salt |
| ½ bay leaf | ¼ teaspoon paprika |
| 3 cups boiling water | White of 1 egg |
Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.
66.—SALMON BISQUE
| 1 small can salmon | 1 tablespoon butter |
| 2 cups water | 2 tablespoons flour |
| 1 slice onion | 1 teaspoon salt |
| Bit of bay leaf | 1/8 teaspoon pepper |
| 2 cups hot milk |