SALT CODFISH SOUP.— Take a piece of codfish the size of the hand, scald, skin, and pick in small pieces, and put in a kettle with a quart of water; soak, and change the water until it is fresh enough; then add 1 pint of cream and 1 pint of water and let it come to boil- ing. Serve it with buttered, toasted crackers. FISH SOUP.— Take any kind of fresh fish liked best— about 2 pounds for 3 quarts of water. Cut in small pieces and put in the soup=pot — skin, bones and all — with a large onion, sliced, a bunch of parsley, a sliced lemon, with a little salt and white pepper. Cook to rags; then strain through the cloth strainer, and return to the kettle. Add a heaping tablespoon of corn=starch wet in half a teacup of water✪ Fish Soup; let it come to boiling, and serve with quenelles, if desired. Time, about 2 hours. FISH SOUP No. 2 — Take a fish that weighs about 2 pounds; cut enough slices for the frying-pan, and put the remainder, with the bones, in the soup=kettle, Muth an onion if liked, a sliced lemon, a bunch of parsley, salt, and white pepper. Simmer together for an hour; strain and return to the kettle, and add ^ pint of cream, and enough hot water to make 3 pints of soup✪ Fish Soup No. 2. Fry the fish cutlets in FISH AND SHELL:=FISH SOUPS 47 butter, and add to the soup, or serve on a platter instead of meat on a fast day. If the fish is not added to the soup, serve it with nood- les. Time, about 1\ hours. OYSTER SOUP.— Put a pint of small oystesr with their liquor in a quart of boiling water and let them become plump; then take them out with a skimmer, rinse thoroughly in warm water, and be sure there are no bits of shell adhering to them. Strain the soup=water through the cloth strainer and return to the kettle. Let it come to a boil, add a little white pepper and a very little cayenne, with a piece of butter the size of an egg✪ Oyster Soup, cut in bits and rolled in flour. Boil a minute after this, then pour over the oysters in the tu- reen and serve with small crackers, or large crackers split, and browned in the oven. A richer soup is made by leaving out one pint of water and substituting one pint of cream. SPANISH SOUP.— Slice and shred 2 large onions and fry in 2 tablespoons of salad=oil until the onions are quite yellow; then add a dessert-spoon of Spanish sweet red pepper, a little salt and a quart of good stock, or water; boil together for 3 minutes; then add small slices of any kind of fish most agreeable or convenient✪ Spanish Soup; boil these for a few minutes and serve with the crusts of a round French roll fried in a little oil and butter. The slices of fish may be removed to a platter, covered with one of the fish sauces, and served as a course separate from the soup. FISH. I ^ ISH has been an important article of food in all ages and in HP; all countries. Although less nourishing and stimulating X (h than meat, it has much nutritive value. Its abundance and cheapness commend it, and it should be used freely in, the season when it is best and cheapest.

AI-modernized reading of the original text

SALT CODFISH SOUP.— Take a piece of codfish the size of the hand, scald, skin, and pick in small pieces, and put in a kettle with a quart of water; soak, and change the water until it is fresh enough; then add 1 pint of cream and 1 pint of water and let it come to boiling. Serve it with buttered, toasted crackers. FISH SOUP.— Take any kind of fresh fish liked best— about 2 pounds for 3 quarts of water. Cut in small pieces and put in the soup=pot — skin, bones and all — with a large onion, sliced, a bunch of parsley, a sliced lemon, with a little salt and white pepper. Cook to rags; then strain through the cloth strainer, and return to the kettle. Add a heaping tablespoon of corn=starch wet in half a teacup of water; let it come to boiling, and serve with quenelles, if desired. Time, about 2 hours. FISH SOUP No. 2 — Take a fish that weighs about 2 pounds; cut enough slices for the frying-pan, and put the remainder, with the bones, in the soup=kettle, Muth an onion if liked, a sliced lemon, a bunch of parsley, salt, and white pepper. Simmer together for an hour; strain and return to the kettle, and add ½ pint of cream, and enough hot water to make 3 pints of soup. Fry the fish cutlets in FISH AND SHELL:=FISH SOUPS 47 butter, and add to the soup, or serve on a platter instead of meat on a fast day. If the fish is not added to the soup, serve it with noodles. Time, about 1\ hours. OYSTER SOUP.— Put a pint of small oysters with their liquor in a quart of boiling water and let them become plump; then take them out with a skimmer, rinse thoroughly in warm water, and be sure there are no bits of shell adhering to them. Strain the soup=water through the cloth strainer and return to the kettle. Let it come to a boil, add a little white pepper and a very little cayenne, with a piece of butter the size of an egg, cut in bits and rolled in flour. Boil a minute after this, then pour over the oysters in the tureen and serve with small crackers, or large crackers split, and browned in the oven. A richer soup is made by leaving out one pint of water and substituting one pint of cream. SPANISH SOUP.— Slice and shred 2 large onions and fry in 2 tablespoons of salad=oil until the onions are quite yellow; then add a dessert-spoon of Spanish sweet red pepper, a little salt and a quart of good stock, or water; boil together for 3 minutes; then add small slices of any kind of fish most agreeable or convenient; boil these for a few minutes and serve with the crusts of a round French roll fried in a little oil and butter. The slices of fish may be removed to a platter, covered with one of the fish sauces, and served as a course separate from the soup. I ^ ISH has been an important article of food in all ages and in HP; all countries. Although less nourishing and stimulating X (h than meat, it has much nutritive value. Its abundance and cheapness commend it, and it should be used freely in, the season when it is best and cheapest.

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Fish SoupSalt Codfish SoupFish Soup No. 2Fish SoupOyster SoupSpanish Soup

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