Part 74 (1/2)

_Method._--Wash the celery well and cut it in pieces.

Simmer it in the stock for half an hour or more until quite tender.

Make a thickening of the flour; pour it into the soup and boil, stirring, for three minutes.

Then rub through a sieve.

Put it into the saucepan again.

Add the cream, stir and let it boil up.

Serve with fried _croutons_ of bread.

Oyster Soup.

_Ingredients_--2 dozen oysters.

1 pint of white stock.

2 oz. of b.u.t.ter.

2 oz. of flour.

1 teaspoonful of anchovy sauce.

A few drops of lemon juice.

Pepper and salt.

_Method._--Beard the oysters and cut them in two.

Put the beards into the stock and simmer them in it for a few minutes.

Melt the b.u.t.ter in another stewpan; mix in the flour smoothly; pour in the stock; stir and boil well.

Add the cream and let it boil in the soup.

Strain the oyster liquor and scald the oysters in it.

Put them in the soup and add the anchovy sauce and lemon juice.

Haricot Soup.

_Ingredients_--1 pint of haricot beans.

1 onion.

2 quarts of water.

1 pint of milk.

oz. of dripping.

Pepper and salt to taste.

_Method._--Soak the beans over night in cold water.

Boil them with the onion, dripping, pepper and salt, in three pints of water, from three to four hours, until quite soft.