small squares of fried bread and thin slices of
lemon.

LOBSTER SOUP, OR BISQUE.

Have ready a good broth made of three pounds of veal boiled slowly in
as much water as will cover it, till the meat is reduced to shreds. It
must then be well strained.

Having boiled one fine middle-sized lobster, extract all the meat from
the body and claws. Bruise part of the coral in a mortar, and also an
equal quantity of the meat. Mix them well together. Add mace, cayenne,
salt and pepper, and make them up into force meat balls, binding the
mixture with the yolk of an egg slightly beaten.

Take three quarts of the veal broth and put it into the meat of the
lobster cut into mouthfuls. Boil it together about twenty minutes.
Then thicken it with the remaining coral (which you must first rub
through a sieve), and add the force meat balls and a little butter
rolled in flour. Simmer it gently for ten minutes, but do not let it
come to a boil, as that will injure the color. Serve with small dice
of bread fried brown in butter.

OYSTER SOUP, No. 1.

Two quarts of oysters, one quart of milk, two tablespoonfuls of
butter, one teacupful of hot water; pepper, salt.

Strain all the liquor from the oysters; add the water, and heat. When
near the boil, add the seasoning, then the oysters. Cook about five
minutes from the time they begin to simmer, until they "ruffle." Stir
in the butter, cook one minute, and pour into the tureen. Stir in the
boiling milk and send to table. Some prefer all water in place of
milk.

[Illustration: IDA SAXTON McKINLEY.]

OYSTER SOUP. No. 2.

Scald one gallon of oysters in their own liquor. Add one quart of rich
milk to the liquor, and when it comes to a boil, skim out the oysters
and set aside. Add the yolks of four eggs, two good tablespoonfuls of
butter, and one of flour, all mixed well together, but in this
order--first, the milk, then, after beating the eggs, add a little of
the hot liquor to them gradually, and stir them rapidly into the soup.
Lastly, add the butter and whatever seasoning you fancy besides plain
pepper and salt, which must both be put in to taste with caution.

Celery salt most persons like extremely; others would prefer a little
marjoram or thyme; others again mace and a bit of onion. Use your own
discretion in this regard.

CLAM SOUP. (French Style.)

Mince two dozen hard shell clams very fine. Fry half a minced onion in
an ounce of butter; add to it a pint of hot water,