Bones, Skin, Head, and Pins of any fish. Milk, Parsley, Cornflour, Curry Powder, Pepper, and Salt✪ Fish Soup (1) to taste. Boil fish in water for over an hour, strain and measure the liquid. -Add an equal quantity of milk, thicken with cornflour, flavour with curry powder (if liked), pepper, and salt to taste. Bring to the boil, and just before dishing fling in a handhil of chopped parsley. Fish Soup (2). Procure head and shoulders of Cod, and a small Pish. 2 Carrots, 1 Turnip, 2 Onions, 2 sticks of Celery, 1 Parsnip (if liked), i pint Milk, Butter (size of an egg), a few Cloves, and a little Mace, 2 tablespoonfuls Plour. Pepper and Salt to taste✪ Fish Soup (2). Pick fleshy pieces from the cod and lay aside. Put all the rest in pot, with 2 quarts of water (cold), and all the vegetables cut up. Boil 2 hours and strain. Add butter, milk, pepper, and salt to taste, and thicken with the flour, adding the fleshy pieces of fish, and boil 5 minutes, with minced parsley to flavour it, if desired. Seiwe hot. Forcemeat Balls for Soup. 1 oz. finely minced Suet, 2 oz. Bread Crumbs, a little Lemon grated, do. Nut- meg, Salt and Pepper, a little Parsley, do. Thyme, and as much beaten Egg as is necessary to moisten. Form into balls. DrojD into boiling water for 5 minutes to poach them. Then add to soup. Fruit Soup (German Recipe). Fruit of any kind is used for this, but Black Currants and Easps preferi’sd. (To have this soup for winter, preserve the fresh fruit, hermetically sealed.) Take 16 lb. of fruit, 2 quai'ts of water, 2 lb. sugar✪ Fruit Soup (German Recipe), bring to boil and simmer for 20 minutes. Put into wide-mouthed jars thoroughly heated, filled to the very top, and sealed at once. When wanted for use, empty a jar into enamelled pan with a little more water, boil for a few minutes, bruise well through colander, put back to pan, add a little cornflour and sugar to taste, when boiling. This is nice with 6 TRIED FAVOVRITES COOKERY BOOK. milk or cream. ^ For seals — American cloth out to size, covered with a mixture of x-esin, bees’ wax, and mutton fat, hot. Economical Soup. Most excellent for a brown soup made of vegetables only, it might be used for soup kitchens but is I’eally tasty and rich enough for any dinner table. Take two good-sized onions, peel tliem, and cut them into small pieces ; put into your stewpan about 2 oz. butter or very good dripping; when melted put onions in, cover the pan, and let them cock for an hour. The steam will prevent their frying. Then pour in by degi-ees the liquor in which -a cauliflower has been boiled ; put in any pieces of stale bread you may have, add a little pepper and some bacon rinds, but no salt, as enough has already been used in cooking the cauliflower. Simmer for at least an hour; tjien pass through a hair sieve, crushing bi'ead and onions with a wooden spoon. If it is too- thin, boil some time longer to i-educe it ; then pour it into the soup tureen, adding a veiy little milk✪ Economical Soup. This should be a delicious soup, and no one could possibly guess what it was made of. Game Soup. 1 lb. G.ame Bones, 1 Onion, 1 oz. Cornflour, 1 quart Water, 1 teaspoonful Peppercorns, ] teaspoouful Salt, 1 dessertspoonful Yorkshire Relish, 1 teaspoonful of Browning✪ Game Soup.

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Bones, Skin, Head, and Pins of any fish. Milk, Parsley, Cornflour, Curry Powder, Pepper, and Salt to taste. Boil fish in water for over an hour, strain and measure the liquid. -Add an equal quantity of milk, thicken with cornflour, flavour with curry powder (if liked), pepper, and salt to taste. Bring to the boil, and just before dishing fling in a handhil of chopped parsley. Fish Soup (2). Procure head and shoulders of Cod, and a small Pish. 2 Carrots, 1 Turnip, 2 Onions, 2 sticks of Celery, 1 Parsnip (if liked), i pint Milk, Butter (size of an egg), a few Cloves, and a little Mace, 2 tablespoonfuls Plour. Pepper and Salt to taste. Pick fleshy pieces from the cod and lay aside. Put all the rest in pot, with 2 quarts of water (cold), and all the vegetables cut up. Boil 2 hours and strain. Add butter, milk, pepper, and salt to taste, and thicken with the flour, adding the fleshy pieces of fish, and boil 5 minutes, with minced parsley to flavour it, if desired. Seiwe hot. Forcemeat Balls for Soup. 1 oz. finely minced Suet, 2 oz. Bread Crumbs, a little Lemon grated, do. Nut- meg, Salt and Pepper, a little Parsley, do. Thyme, and as much beaten Egg as is necessary to moisten. Form into balls. DrojD into boiling water for 5 minutes to poach them. Then add to soup. Fruit Soup (German Recipe). Fruit of any kind is used for this, but Black Currants and Easps preferi’sd. (To have this soup for winter, preserve the fresh fruit, hermetically sealed.) Take 16 lb. of fruit, 2 quai'ts of water, 2 lb. sugar, bring to boil and simmer for 20 minutes. Put into wide-mouthed jars thoroughly heated, filled to the very top, and sealed at once. When wanted for use, empty a jar into enamelled pan with a little more water, boil for a few minutes, bruise well through colander, put back to pan, add a little cornflour and sugar to taste, when boiling. This is nice with 6 TRIED FAVOVRITES COOKERY BOOK. milk or cream. ^ For seals — American cloth out to size, covered with a mixture of x-esin, bees’ wax, and mutton fat, hot. Economical Soup. Most excellent for a brown soup made of vegetables only, it might be used for soup kitchens but is I’eally tasty and rich enough for any dinner table. Take two good-sized onions, peel tliem, and cut them into small pieces ; put into your stewpan about 2 oz. butter or very good dripping; when melted put onions in, cover the pan, and let them cock for an hour. The steam will prevent their frying. Then pour in by degi-ees the liquor in which -a cauliflower has been boiled ; put in any pieces of stale bread you may have, add a little pepper and some bacon rinds, but no salt, as enough has already been used in cooking the cauliflower. Simmer for at least an hour; tjien pass through a hair sieve, crushing bi'ead and onions with a wooden spoon. If it is too- thin, boil some time longer to i-educe it ; then pour it into the soup tureen, adding a veiy little milk. This should be a delicious soup, and no one could possibly guess what it was made of. Game Soup. 1 lb. G.ame Bones, 1 Onion, 1 oz. Cornflour, 1 quart Water, 1 teaspoonful Peppercorns, ] teaspoouful Salt, 1 dessertspoonful Yorkshire Relish, 1 teaspoonful of Browning.

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