Cookery for every household

| pt. milk or 1 gill of cream. A squeeze of lemon juice. Wash the fish well and cut it into small pieces. Melt the dripping or butter in a saucepan, add to it the vegetables all prepared and cut in very thin slices, and cook them for a few minutes over the fire. Add the curry powder and rice flour — mix these well in. Then put in the fish and stock or water, stir until boiling, and simmer slowly for 10 minutes. Lift out some nice pieces of fish and reserve them for serving in the soup. Simmer from l£ to 2 hours longer, skimming when necessary. Strain through a fine wire sieve into a basin, rubbing through a little of the fish and vegetables, but be careful that none of the bones pass through. Rinse out the saucepan, and return the soup to it to reheat. Add the milk, small pieces of fish, lemon juice, sugar, and more seasoning if necessary. Serve with plain boiled rice on a separate dish. Time to cook, 2\ hours. Quantity, 2\ pints. 108. Lobster Soup, from Tinned Lobster 1 qt. fish stock. £ pt. milk. 1| oz. butter. 1£ oz. cornflour. \ tin of lobster. 1 tea-sp. anchovy essence. 1 yolk of egg. Pepper and salt. First melt the butter in a saucepan, add the cornflour, and when well mixed pour in half the stock. Stir until boiling, and add the remainder of the stock and any trimmings from the lobster. Simmer for £ hour and strain through a sieve. Return the soup to the saucepan and add the milk, anchovy essence, seasoning, and lobster broken in small pieces. Simmer a few minutes to soften the lobster. Put the yolk of egg in the soup tureen and pour the hot soup gradually on to it, stirring all the time. A little cream may be added if wished. Time to cook, f hour. Probable cost, Is. Quantity, 2 pints. 109. Mussel Soup (Potage aux Moules) 2 dozen mussels. 2 pts. white or fish stock. 1 oz. butter. 1 oz. flour. A pineh of cayenne. | pt. milk. 1 tea-sp. anchovy essence. A squeeze of lemon juice. White pepper and salt. Soak the mussels in water for half an hour, and then clean them thoroughly (see p. 109). Put them into a stewpan with a little salt, and shake them over the fire for a few minutes, being careful they do not brown. As soon as the shells open, take them off the fire, and separate the mussels from the shells. Strain and reserve the liquor. Very carefully remove the beard, which looks like a piece of seaweed, and any small stones. Melt the butter in a saucepan, but do not let it discolour ; add the flour, and mix with a wooden spoon until quite smooth. Pour in the stock, and stir constantly until boiling, and skim if necessary. Add the milk, mussels and their liquor, and season to taste with white pepper, salt, anchovy essence, and a pinch of cayenne. Add a squeeze of lemon juice just before serving. Serve with toast. Note. — One or two yolks of eggs beaten up with a little cream may be added instead of the milk. Time to cook, J to 1 hour. Quantity, 2 pints. 110. Skate Soup (Potage de Raie) 1| lbs. skate. 3 pts. cold water. Rind of 1 lemon. 1 blade of mace. Some parsley stalks. stick horse radish. 1 onion. 1 oz. vermicelli. A small bunch of herbs. Pepper and salt.