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 for flavoring.  A faggot of soup herbs may be added to the celery if desired.

CREAM SOUPS

Cream soups are a combination of vegetables, puree and milk.  Almost all of the green vegetables will make delicious soups.  Clean the vegetables well and then cut into small pieces.  Place in a saucepan and cover with cold water and bring to a boil.  Cook slowly until tender and then mash well; then rub through a fine sieve.  Use this vegetable stock with equal parts of milk to make the soup.