Mulligatawny soup

A 3-pound chicken, cut in pieces

2 ounces butter

½ cup chopped carrots

½ cup chopped green pepper

2 cooking apples, cored and chopped

1 dessertspoon flour

2 teaspoons curry powder

1 dessertspoon salt

3 pints chicken broth

2 whole cloves

Pinch mace

Few sprigs parsley, chopped

1 dessertspoon sugar

¼ teaspoon pepper

Codfish Chowder

4 pounds fresh cod

2-inch cube of salt pork

1 onion, sliced

6 cups thinly sliced potatoes

4 cups milk

1 dessertspoon salt

¼ teaspoon pepper, freshly ground

1 ½ ounces butter

8 common crackers, split in half

Bisque D`écrevisse (Crayfish Bisque)

6 ½ quarts live crayfish

1 dessertspoon vinegar

Leaves from 1 bunch celery

2 ounces butter

2 large onions

4 cloves garlic

1 cup fine dry bread crumbs

2 dessertspoons chopped parsley

1 dessertspoon lemon juice

Cayenne

Tabasco

Salt

2 eggs

¾ cup flour

2 carrots, chopped fine

1 parsnip, chopped fine

6 ripe tomatoes, skinned and chopped, or 1 can (1 pound, 3 ounces) solid-pack tomatoes

3 sprigs parsley

2 sprigs (¾ teaspoon dried) thyme

1 bay leaf

Hot steamed rice

2 sprigs (¼ teaspoon dried) basil 4 shallots, chopped fine

Crème Vichyssoise Glacé

In 1910, when the roof garden was opened at the Ritz-Carlton on 46th Street and Madison Avenue, chef Louis Diat celebrated by presenting Manhattan society with a new soup. It was one his mother had made - the traditional hot leek-and-potato peasant soup of France, cooled with rich, sweet milk. It was refined by le maître, named Vichyssoise after the fashionable French watering spot, Vichy, and was served for the first time to Charles Schwab, the steel magnate.