h the strainer. Reserve 1/2 cup of the milk, pouring the
remainder into the double boiler, set it on the fire. Put the oyster
liquor in a stew-pan, and heat slowly. Mix the cold milk with the
flour, and stirring into the boiling milk; cook for 10 minutes. When
the oyster liquor boils, skim it. When the flour and milk have cooked
for 10 minutes, add the oysters, butter, salt, pepper and oyster
liquor. Cook until the oysters curl on the edge and are plump. Serve
at once.

BEAN SOUP (WITHOUT STOCK).

1 qt. dried white beans.
1 large tbsp. butter.
2 qts. water.
Salt and pepper to taste.

Wash the beans, cover them with water, and soak over night. Next
morning drain, put them on to boil with 2 quarts of fresh cold water.
As soon as they come to a boil drain this water off and throw it away.
Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda,
and boil until soft. Press the beans through a sieve, return to the
kettle, and if too thick add enough boiling water to make the soup
about the consistency of cream. Add the salt, pepper and butter, and
serve. (Minced onion, carrot, or celery fried in a little butter or
dripping, and added to this soup before straining, improves the
flavor.)

BOUILLON.

2 lbs. lean beef.
1 small onion.
A sprig of parsley.
1 qt. cold water.
1 stalk celery, or 1/2 tsp. celery seed.
1 bay leaf.

Remove all the fat and chop the meat very fine. Put it into the soup
kettle with the water, bay leaf, parsley, onion and celery. Cover the
kettle closely and place it in the back part of the range for 2 hours.
Then move it over and let it come to a boil; skim at the first boil.
Move back and simmer gently for 4 hours. Strain, return to the kettle,
add salt and pepper. Beat the white of one egg with 1/2 cup of cold
water until thoroughly mixed. Wash the egg shell, mash it and add to
the white. Now add the white, shell and water to the boiling bouillon;
let it boil hard for 10 minutes, then throw in 1/2 cup of cold water
and boil 5 minutes longer. Take the kettle off the fire, strain
through a flannel bag, add salt to taste, and color with caramel. (See
recipe for caramel.) This is an excellent preparation for invalids.

* * * * *

FISH.

Fish is an invaluable article of food. It provides variety in diet,
and while less stimulating than meat, is usually more easily digested.
Fish should be perfectly fresh