Cook 1 lb. of any boiled fish in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of milk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let it boil up once, and serve. - Mrs. C. E. Worth, Wheeling, 111.

Variation I

Boil slowly 2 lbs. of any large fresh fish for IS minutes, take up the fish, remove skin and bones and pick the fish into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of chopped parsley, a small onion and a blade of mace. Put in the fish. Mix 1 tablespoon of flour with 1 cup of cream and pour into the boiling soup. Season with salt and pepper. Put 2 well-beaten eggs in the soup tureen, and pour the soup in, stirring it all the time. - Mabel Sturtevant. 105 S. Dearborn St., Chicago, 111.

Variation II

Clean and trim any kind of fish. Boil the fish with a head of celery, a small quantity of parsley, 2 onions, a bay leaf and 5 cloves. Use water and cover the saucepan. When the contents have boiled 1 hr., add enough water to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, fried in butter; allow 1 for each person. Pour the soup over and serve with toasted bread. - Mrs. E. D. Kelley. Winnetka. 111.

Cream Of Fish Soup

Wash 1 lb. of any kind of fish; put it into a saucepan; add 1 bay leaf, 1 sprig of parsley and 1 small onion. Cover with a pt. of cold water, bring quickly to boiling point, skim, let simmer 15 minutes, strain. Take fish carefully from colander, remove the skin and bone, and Mash with the bakespoon, adding gradually the water. Put 1 qt. of milk over the fire in a double boiler. Rub 1 tablespoon butter and 2 of flour together; add a little of the hot milk; when smooth, turn it into the double 'boiler, and cook until you have a smooth, creamlike mixture. To this add gradually the fish, the salt and pepper, to taste, and when thoroughly heated, serve. - Mrs. C. J. Canthorn, Wil-mette, 111.

Fish Chowder

Prepare 1 lb. of fish, 3 medium-sized potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of celery seed, 1 teaspoon of salt, saltspoon of pepper. Wash the fish; cut it into dice. Chop the onion. Put in the bottom of the kettle a layer of potatoes, then a layer of fish, then tomatoes, a sprinkling of onion, thyme, salt, pepper and celery seed, and so continue until the materials are used, having the last layer potatoes; add the water. Cover the kettle closely, and cook without stirring, over a moderate fire for 20 minutes. In the meantime, heat the .milk in a double boiler; add it quickly, and serve. The tomatoes may be omitted. - Mrs. Ernest D. Dean, Glen View, 111.

Fish A La Lucullus (A Lenten Soup)

Fry 1 sliced onion till it turns yellow; add 3 or 4 lbs. of fish, 2 carrots, 2 sliced onions, 4 stalks of parsley, a bay leaf, 1 clove, 6 peppercorns, and salt; cover the whole with cold water; set on a good fire and boil gently for about 2 hrs. If the water boils away, add more hot water; strain and serve. - Eloise Jennings, Winnetka, 111.