SOUTHERN OYSTER SOUP
Drain the liquor from fifty oysters, add to it two cupfuls of cold water, and bring to the boil. Season with salt, pepper, and butter, and add two cupfuls of milk. Thicken with one tablespoonful of cornstarch, rubbed smooth in a little cold milk, stir while cooking, add the oysters, cook until the edges ruffle, and serve immediately.
SALMON SOUP
Simmer for fifteen minutes in boiling water either a pound can of salmon or a pound of the fresh fish. Rub through a sieve, and set aside. Bring to the boil two cupfuls each of milk and veal stock, thicken with one tablespoonful of butter and two of flour, stir while cooking, season with salt and pepper, add the salmon, reheat, and serve.
SPANISH SALMON SOUP
Cook together a quart of stock, a sliced onion, and half a can of salmon. Rub through a sieve, add a quart of boiling milk, season with salt, pepper, minced parsley, and celery salt, thicken with butter and flour, and serve with whipped cream.
SHRIMP SOUP
Chop fine two carrots and an onion. Fry brown in butter, with a tablespoonful of sugar, then add a quart of water, a sprig of thyme, two bay-leaves, four cloves, and two cans of shrimps. Simmer until the carrot and onions are soft. Rub through a sieve, reheat, add half a glassful of white wine, and serve with croutons.
FRENCH CREAM OF SHRIMPS
Chop fine two cans of shrimps, fry in butter, add a slice of stale bread, three anchovies, half a cupful of boiled rice, a sliced onion, and two quarts of veal stock. Simmer for two hours, rub through a sieve, season with salt and pepper, add a tablespoonful of sherry and serve hot.