24 small crabs ¼ lb. of butter 2½ qts. of bouillon 1 pinch of white pepper Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crab meat and stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the bouillon, cover and cook slowly 1 hour. Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done. No. 58—OYSTER SOUP. Quantity for 6 Persons. 1 qt. oysters 1 qt. milk 1 pinch of salt 1 pinch of pepper 2 tbsps. of fresh butter Preparation: The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup. No. 59—CHICKEN BOUILLON TO DRINK. Quantity for 4 Persons. 1 chicken 1 egg 1½ qts. of water Some salt Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents. No. 60—PIGEON BOUILLON TO DRINK. Quantity for 3 Persons. 2 pigeons 1 egg 1¼ qts. of water Some salt Preparation: The pigeons are cleaned well and washed. The meat is removed from the bones and chopped fine, the bones split or cracked and the egg stirred in. Put on the fire with the water and salt and cook in a covered pot for 3 hours. Strain and serve. This soup is also good for sick people. No. 61—PIGEON SOUP. Quantity for 6–8 Persons. 2 old pigeons 2 lbs. of soup bone, or better 1 lb. of beef Some soup greens 3 qts. of water Scarcely ¼ lb. of fine barley 2 tbsps. of butter 2 yolks of eggs 4 asparagus stalks Preparation: The pigeons are cleaned well and the breast and clubs or legs cut off and left whole. The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soup greens. In the meantime the barley is soaked. Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon. Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it. No. 62—CHICKEN SOUP. Quantity for 6 Persons. 1 chicken 2½ qts. of water Some soup greens Salt 6 asparagus stalks, a few pieces of cauliflower ¼ cup of good rice, good measure ¼ tsp. of meat extract