GERMAN FISH SOUP
Chop fine four onions, and fry brown in olive-oil. Add two cupfuls of canned tomatoes, three bay-leaves, a tablespoonful of powdered sweet herbs, a bunch of parsley, pepper and salt to season, and six cupfuls of stock. Boil for thirty minutes, rub through a sieve, and reheat. Add six small slices of fish, and simmer until the fish is firm. Season with curry powder, add a wineglassful of white wine, and thicken with four tablespoonfuls of flour rubbed smooth in a little cold stock. Serve with croutons.
OYSTER BOUILLON
Bring to the boil in their own liquor a quart of oysters. Skim out the oysters, chop fine, and return to the liquor. Add a quart of water, a teaspoonful of celery seed, and a tablespoonful of butter. Simmer for half an hour, strain through cheese-cloth, season with salt and pepper, and serve at once.
OYSTER SOUP
Scald one quart of oysters in their own liquor. Skim out the oysters, and set aside. Add one cupful of cream to the liquor, and three cupfuls of milk. Thicken with one tablespoonful of butter and one of flour, blended and rubbed smooth with a little cold milk. Stir while cooking. Add the oysters, season to taste, and pour, boiling hot, over the yolks of four eggs, well-beaten.
CREOLE OYSTER GUMBO
Fry a sliced Spanish onion brown in olive-oil, add a tablespoonful of flour, a chopped sweet pepper, and a pint of okra. Simmer for fifteen minutes, add one hundred oysters, with their liquor, and a tablespoonful of filè powder. Cook until the oysters ruffle, and serve with boiled rice. The Gumbo filè powder comes in bottles, and is sold by all first-class grocers.
OYSTER AND VEAL SOUP
Reheat two quarts of veal stock, season with salt, pepper, and celery salt, and add one quart of oysters, with their liquor. Cook until the edges of the oysters curl, and thicken with one tablespoonful each of butter and flour, cooked while stirring with a cupful of milk. Season with minced parsley, and serve with crackers.