Plain Soup

6 tablespoons rice

Boiling water

1/2 teaspoon salt

1 medium-sized carrot

4 medium-sized turnips

2 large potatoes

1 large onion

2 sprigs water cress

1 tablespoon butter

2 cups milk

Wash The Rice and add to rapidly boiling salted water. Clean and pare the vegetables, cut them in small pieces and add to the rice. Boil together for five or ten minutes, adding more water if necessary, then cover the pan and simmer the mixture gently until it is well cooked, and the water is reduced. Add the butter and milk-and serve very hot.

Green Soup

2 bunches water cress

2 diced potatoes

2 hard-cooked egg-yolks

2 slices bread

2 tablespoons butter or other fat

Cook the water cress until almost done, then add potatoes and cook until they are soft. Press through a sieve and add the puree to the water in which it was cooked. Brown the bread slightly in one tablespoon of the fat, and cut into small cubes. Add the minced egg-yolks and the remaining tablespoon of butter or other fat to the soup, season to taste, add the cubes of bread and serve hot.

Economical Vegetable Soup

Cut equal quantities of any left-over vegetables, such as carrots, turnips, green peppers, potatoes, celery, string beans, into small pieces. Brown them in a frying-pan with some butter or other fat, add enough hot water to cover, season with salt and pepper, and cook until tender. Drain, press through a sieve and return the pulp to the water in which the vegetables were boiled. Serve hot with small squares of toasted bread. Canned vegetables may be used.

Codfish With Brown Sauce

2 cups salt codfish

6 tablespoons cooking-oil

3 tablespoons flour 1 1/4 cups water

1 clove garlic, chopped 1 tablespoon chopped parsley Few grains nutmeg 1/4 teaspoon paprika

Soak codfish in cold water over night. Drain and fry in oil until slightly browned. Add flour and brown. Add water and seasonings, and cook slowly for fifteen minutes. Serve fish on platter surrounded by border of rice or potatoes.

Codfish A La Benedictine

1 pound fresh codfish

4 medium-sized sweet potatoes



Butter or other fat Juice of 1 lemon 1 cup cream or milk Bread-crumbs

Boil the codfish, drain it and keep it warm.

Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, two tablespoons of butter or other fat, the juice of half a lemon, and one cup of cream or milk.

Skin the fish and remove the bones. Pound it rather fine; add a tablespoon of butter or other fat and the juice of half a lemon. Mix the hot mashed potatoes with this. Add more milk or cream, enough to make a rough dough. Grease a baking-dish, and put the dough into it. Cover the top with breadcrumbs and melted butter. Put small dots of butter here and there on the top and bake in the oven (350° F.) for twenty minutes. Serve in the dish in which it was cooked.