Drain fifty small clams. Bring the liquor to boiling point and skim. Chop the clams fine, add them to the liquor and cook gently for ten minutes. Then press through a sieve. Put one quart of milk into a double boiler; add to it a bay leaf. Rub together two tablespoonfuls of butter and two of flour, and stir carefully into the milk. Cook slowly until it thickens. Now, add a teaspoonful of onion juice or grated onion, and turn in the clam mixture. Stir carefully for a moment, season with salt and pepper, and serve.
Remember this must not be boiled after the clam has been added to the milk. If you have white stock in the house the soup is greatly improved by having instead one quart of milk, one pint of milk and a pint of stock.
Drain fifty small clams, then chop them fine. Mix the liquor and the clams, and add one quart of cold water, about two tablespoonfuls of chopped ham, one large onion sliced thin, quarter of a teaspoonful of mace and a sprig of parsley. Bring this slowly to a boiling point. Rub together two tablespoonfuls of butter and two of flour. Stir them into the soup carefully, add just a dash of salt and a quarter teaspoonful of pepper. Bring to boiling point, then take from the fire and turn in one pint of hot milk, to which you have just added the well-beaten yolks of four eggs. Stir quickly and serve with squares of toasted bread.
Select about one dozen roots of salsify. Scrape them and throw at once into cold water to prevent discoloration. Cut the salsify crosswise into thin slices. Put them into one quart of cold water and add about two ounces of codfish. This is best in one solid piece. Simmer gently for thirty minutes and remove the codfish. Have ready one pint of milk heated in a double boiler. Add it to the salsify, then stir in carefully one tablespoonful of butter and two of flour that have been rubbed to a smooth paste. Season with salt and pepper. Then, just as you take it from the fire, add another teaspoonful of butter, cut into pieces, and it is ready to serve.
Boil three good-sized cucumbers, cut them into slices and cover them with one quart of white stock. Simmer gently for twenty minutes. Then press through a sieve. Soak two tablespoonfuls of pearl tapioca in one pint of milk in a cold place for one hour. Stand this in a double boiler and heat slowly until the tapioca is perfectly clear. Heat the cucumber mixture; add a teaspoonful of salt, teaspoonful of onion juice and quarter teaspoonful of pepper. Turn into the hot milk. Have ready in the tureen the yolks of two eggs, well-beaten. Pour the soup over gradually.