Boil and cut into dice one young carrot, one onion and one potato. Put two ounces of butter in the frying-pan, throw in the vegetables and stir carefully until they are a golden brown. Then skim them out and put them in a saucepan. Cover with one quart of boiling water, add a bay leaf and simmer gently twenty minutes. Press through a purée sieve, return these to the kettle, add a teaspoonful of kitchen bouquet and palatable seasoning of salt and pepper. Serve with cheese balls.
Put a tablespoonful of butter and a quarter of a cup of water over the fire to boil. Stir in quickly a quarter of a cup of flour and stir for a minute. Take from the fire and add one well-beaten egg and two tablespoonfuls of grated cheese. Drop this mixture into a greased baking pan, and bake in a quick oven fifteen minutes. The paste should not be larger than a good sized bean as you drop it on the pan. A very good way to make them is to put this mixture in a pastry bag and press it through a plain tube, and cut it off into small balls.
Drain fifty small clams. Bring the liquor to boiling point and skim. Chop the clams fine, add them to the liquor and cook gently for ten minutes. Then press through a sieve. Put one quart of milk into a double boiler; add to it a bay leaf. Rub together two tablespoonfuls of butter and two of flour, and stir carefully into the milk. Cook slowly until it thickens. Now, add a teaspoonful of onion juice or grated onion, and turn in the clam mixture. Stir carefully for a moment, season with salt and pepper, and serve.
Remember this must not be boiled after the clam has been added to the milk. If you have white stock in the house the soup is greatly improved by having instead one quart of milk, one pint of milk and a pint of stock.
CLUB CLAM SOUP
Drain fifty small clams, then chop them fine. Mix the liquor and the clams, and add one quart of cold water, about two tablespoonfuls of chopped ham, one large onion sliced thin, quarter of a teaspoonful of mace and a sprig of parsley. Bring this slowly to a boiling point. Rub together two tablespoonfuls of butter and two of flour. Stir them into the soup carefully, add just a dash of salt and a quarter teaspoonful of pepper. Bring to boiling point, then take from the fire and turn in one pint of hot milk, to which you have just added the well-beaten yolks of four eggs. Stir quickly and serve with squares of toasted bread.
MOCK OYSTER SOUP