ve stewing oysters carefully to free
them from bits of shell. Place in small stewing pan and heat until the
edges begin to curl. Then add

Three cups of scalding milk,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika.

Let the mixture come to the scalding point and then remove at once and
serve.

Clams may be used to replace the oysters.

FISH SOUP

One red beet,
Three medium-sized onions,
One carrot,
Three leeks,
Six branches of parsley,
One and one-half cups of finely chopped cabbage.

Chop fine and then place in a saucepan and add two cups of cold water.
Cook gently until the vegetables are very soft and then add

Three cups of fish stock.

Stock made by cooking the head, fins and bones of one and one-half
pounds of fish. Season with

Two teaspoons of salt,
One teaspoon of paprika,
Juice of one-half lemon,
Two tablespoons of butter.

Simmer slowly for fifteen minutes and then place the prepared fish
in a tureen and pour over the broth. Sprinkle with paprika and finely
chopped parsley and then serve at once.

DEVILED CRABS

Make a cream sauce by placing in a saucepan

One cup of milk,
Five level tablespoons of flour.

Stir with a wire spoon or fork until the flour is dissolved in the
milk and then bring to a boil. Stir constantly and cook for five
minutes after it reaches the boiling point. Then add

One cup of crab meat,
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard.

Mix thoroughly and then fill into the crab shells, filling the shell
slightly above the level. Dust lightly with flour and then brush with
beaten egg and cover with fine bread crumbs. Fry until golden brown
in hot fat. The crabs may be prepared earlier in the day and then
reheated for serving.

CELERY SOUP

Wash and thoroughly cleanse the celery and then chop fine. Place one
pint of finely chopped celery in a saucepan and add three cups of cold
water. Bring to a boil and cook until the celery is very soft. Rub
through a fine sieve and then measure, and add

One cup of milk,
Two tablespoons of flour.

to every cup of the celery puree. Dissolve the flour in cold milk and
then add the celery puree. Bring to a boil and cook for ten minutes.
Season, adding one teaspoon of butter