PARLOA, Winter Okra Soup (a New Orleans 4 recipe).
1 can okra, 1 can tomatoes, 2 onions, 2 tablespoonfuls butter, 1 dozen oysters, 3 tablespoonfuls rice, 1 red pepper pod without the seeds.
Chop the onions and fry them in the butter. Wash the rice well, stew the onions, tomatoes, and pepper together in about 3 quarts water and 1 pint oyster water for about three hours, stirring frequently. Ten min utes before serving, add the okra and let it come to a boil. Then drop in the oysters, boil up once, and serve.
Oyster Bisque.
1 quart oysters, 1 quart milk, i cupful bread crumbs, i bay leaf, 1 sprig parsley, 1 slice onion, 1 quart thin cream, 2 tablespoonfuls butter, 4 yolks eggs.
Parboil oysters in their own liq uor until the edges curl. Drain and separate the hard part from the soft, chop the hard parts fine. Put the chopped oysters into a double boiler with milk, bread crumbs, bay leaf, parsley, and onion, and let cook half an hour. Rub through a puree strainer and return to fire with cream. Cream together butter and flour, and add gradually some of the hot soup. Add the soft parts of the oysters, season with pepper and salt, and pour into the tureen over the well-beaten yolks of eggs. Serve with crisp crackers, browned.
Lobster Bisque.
2 pounds lobster, 2 cupfuls cold water, 4 cupfuls milk, i cupful butter, i cupful flour, 14 teaspoonfuls salt, Few grains cayenne.
Remove meat from lobster shell, Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling point, and cook twenty minutes. Drain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain and add to liq uor. Season with salt and cayenne; _ then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mor tar with butter, work until well blended, then add flour, and stir into soup. lf a richer soup is desired,
white stock may be used in place of water.—Faxxis MERRITT FARMER.
Corn Chowder.
1 can corn, 1 quart potato cubes (par boiled), 1 tablespoonful chopped f at pork, , 1 sliced onion, 1 quart scalded milk, 3 tablespoonfuls butter, Salt and pepper.
Put the corn through a meat chop per, fry the onion and the pork a light brown, strain the fat into a stew pan, add the corn, potato cubes, the milk, seasoning, and butter, thicken with a little flour, and pour over split crackers.
Lobster Chowder.
1 pound lobster, 1 quart milk, 3 crackers, i cupful butter, 1 teaspoonful salt, i teaspoonful white pepper, i teaspoonful cayenne pepper.
Boil 1 quart milk. Roll 3 crack ers fine; mix with them i cupful but ter, and the green fat of the lobster.
Season with 1 scant teaspoonful salt, teaspoonful white pepper, and I teaspoonful cayenne pepper. Pour the boiling milk gradually over the paste. Put it back in the double boil er; add the lobster meat cut into dice; let it boil up once, and serve.—MARy J. LiNcoLar.
Sorrel Soup (French recipe).
3 pints boiling water, 3 tablespoonfuls butter, cupful shredded sorrel, 3 tablespoonfuls milk, 1 teaspoonful salt, Yolk 2 eggs, cupful bread cut in dice and dried in the oven or fried in butter.
Tear the tender green parts from the midribs of the cultivated sorrel; wash in cold water and shred very fine. Put half the butter in a stew pan and add the shredded sorrel. Place on the fire and cook five min utes, stirring frequently. Now add the boiling water and salt, and boil ten minutes. Beat the yolks of eggs well, add the milk, pour into the soup tureen, and add the remaining half of the butter cut into bits. Gradu ally pour the boiling hot soup in the tureen, stirring all the while to com bine the hot mixture with the egg yolk. Add the bread dice, and serve.