. Louis' Every woman's cook book. M r vii-.^.-AdUvKiSfl^taMtt^ LOUIS* EVERY WOMANS COOK BOOK ; ,1 CREAM OF OYSTER CRABS ^ I ll With one-quarter of a pound of butter, three table I II spoonfuls of flour, and three pints of chicken stockI: i prepare a soup. Fry in butter one and one-half pintsi > of oyster crabs, free from pieces of shell and liquid, II II until they become a nice red colour. Then add themIf to the soup, and let it boil for twenty minutes. Rub»| the soup through a fine sieve, and then heat it again. Add one cup of cream, and season to taste. Serve pufif-11 paste croutons wit

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. Louis' Every woman's cook book. M r vii-.^.-AdUvKiSfl^taMtt^ LOUIS* EVERY WOMANS COOK BOOK ; ,1 CREAM OF OYSTER CRABS ^ I ll With one-quarter of a pound of butter, three table I II spoonfuls of flour, and three pints of chicken stockI: i prepare a soup. Fry in butter one and one-half pintsi > of oyster crabs, free from pieces of shell and liquid, II II until they become a nice red colour. Then add themIf to the soup, and let it boil for twenty minutes. Rub»| the soup through a fine sieve, and then heat it again. Add one cup of cream, and season to taste. Serve pufif-11 paste croutons wit Stock Photo
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. Louis' Every woman's cook book. M r vii-.^.-AdUvKiSfl^taMtt^ LOUIS* EVERY WOMANS COOK BOOK ; ,1 CREAM OF OYSTER CRABS ^ I ll With one-quarter of a pound of butter, three table I II spoonfuls of flour, and three pints of chicken stockI: i prepare a soup. Fry in butter one and one-half pintsi > of oyster crabs, free from pieces of shell and liquid, II II until they become a nice red colour. Then add themIf to the soup, and let it boil for twenty minutes. Rub»| the soup through a fine sieve, and then heat it again. Add one cup of cream, and season to taste. Serve pufif-11 paste croutons wit
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. Louis' Every woman's cook book. M r vii-.^.-AdUvKiSfl^taMtt^ LOUIS* EVERY WOMANS COOK BOOK ; ,1 CREAM OF OYSTER CRABS ^ I ll With one-quarter of a pound of butter, three table I II spoonfuls of flour, and three pints of chicken stockI: \i prepare a soup. Fry in butter one and one-half pintsi > of oyster crabs, free from pieces of shell and liquid, II II until they become a nice red colour. Then add themIf to the soup, and let it boil for twenty minutes. Rub»| the soup through a fine sieve, and then heat it again. Add one cup of cream, and season to taste. Serve pufif-11 paste croutons with it. 11 To make puff-paste croutons roll out a small piece11 of puff-paste with sufficient four, so that it will be theit thickness of pasteboard. Cut it into half-inch squares, iand fry them in deep fat to a golden colour. Put thecroutons on a napkin to dry off the fat. Serve separately,or put them in the soup. le- I. 23 >:-BfeaffW&P&wawKi>BBfci si