CREAM CLAM BOUILLON
Prepare [Clam Bouillon] according to directions given above, and add one pint of boiling cream just before serving. Serve in cups, with whipped cream.
CLAM SOUP
Reheat one quart of clam broth, season with parsley, salt, red pepper, and grated onion. Add one cupful and a half of minced clams, and thicken with one tablespoonful of butter and two tablespoonfuls of flour, blended with a little cold broth. Stir while cooking. Add one pint of boiling cream, and serve.
CLAM AND OYSTER SOUP
Chop a pint of oysters. Heat with their liquor, add a pint can of minced clams, and one quart of milk. Thicken with two tablespoonfuls each of butter and flour, rubbed smooth in a little cold milk, season with salt and pepper, minced parsley, powdered mace, and grated onion. Serve with crackers.
CRAB GUMBO
Melt one tablespoonful each of butter and lard, add a minced onion, a clove of garlic, chopped fine, half a pound of minced raw veal or beef, half a cupful of chopped ham, a bay-leaf, and a small red pepper. Dredge with flour, add a quart of water, simmer for two hours, and strain. To the strained liquor add the meat of six crabs, one cupful each of rice and okra, and another quart of water. Simmer for an hour, adding more water if necessary, and serve without straining.
FRENCH FISH SOUP
Thicken three quarts of fish stock with three tablespoonfuls each of butter and flour. Stir while cooking. Add a tablespoonful of minced parsley, two wineglassfuls of sherry, a pinch of powdered mace, a grating of nutmeg, and white and red pepper to season. Add one pint each of cooked oysters and scallops, reheat, and serve immediately with croutons.