Bisque Soups

Celery Bisque

Chop fine sufficient celery tops to make half a pint; put them in a saucepan with a pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry. Put this water in a double boiler; add a pint of milk, two level tablespoonfuls of butter rubbed with two of flour; stir until thick and smooth, and add twenty-five oysters that have been drained and washed. Cook until the gills curl, and serve at once.

Bisque Of Rice

Wash half a cupful of rice, throw it into a quart of boiling water and boil rapidly for ten minutes; drain. Put it in a double boiler with one quart of milk, half a cupful of finely chopped celery and a bay leaf; cover and cook slowly for thirty minutes. While this is cooking cut a good-sized onion into slices, put it with two tablespoonfuls of olive oil or butter in a shallow frying-pan; cook slowly until the onion is tender, but not brown; add this to the mixture in the farina-boiler; press the whole through a colander, return to the double boiler; add hastily a tablespoonful of butter; press through a fine sieve, and serve.