Emergency Soup

6 tablespoons (3 ozs.) lard or margarine 3 tablespoons (3/4 oz.) flour

3 cups (1 1/2 pts.) boiling water

4 teaspoons beef extract 1 tablespoon cream

1 teaspoon salt 1/2 teaspoon pepper Thin slices bread Melted butter Grated cheese

Red pepper

Brown fat in saucepan, add flour and brown that also. Now add water mixed with beef extract, cream, and seasoning. Serve hot with bread slices prepared as follows: Remove crusts and cut bread in squares, brush them on each side with melted butter, sprinkle over with cheese seasoned with red pepper, and brown in oven.

Fish Chowder

5 pounds cod or haddock

2 onions, sliced

4 tablespoons (2 ozs.) butter or lard

1/4 pound fat pickled pork, diced

6 potatoes, parboiled 1 tablespoon savory herbs 1 teaspoon salt 1/2 teaspoon pepper

4 cups (1 qt.) milk

Skin and bone fish. Cut fish into pieces about two inches square and put it aside in a cool place. Put bones and trimmings into a saucepan, cover with cold water and allow to boil. Fry onions in two tablespoons of butter or lard with pork. When onions are cooked to golden brown, strain into a saucepan. Slice potatoes one eighth of an inch thick, place layer on top of onions, lay pieces of fish upon these with another layer of potatoes on top; strain liquor in which bones were boiled and add to contents of pan with seasonings, remainder of butter and milk, and let all simmer until cooked. Serve hot.

Fish Soup

\ cup (2 ozs.) drippings

1 filleted fish

4 cups (1 qt.) fish stock

2 onions, sliced

4 tablespoons (1 oz.) cornstarch 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika

Croutons toasted bread

Melt drippings in a saucepan, put in onions, and fry until browned. Sprinkle in cornstarch, mix well, then add stock by degrees, bring to the boil, add seasonings, and cook twenty minutes. Then strain and return to clean saucepan, add fish cut in small pieces and allow to cook fifty minutes. Put bread croutons in soup tureen and pour boiling soup over them.

Giblet Soup

2 sets giblets

4 tablespoons (2 ozs.) butter or lard

1 bay leaf

1 blade mace

1 bunch herbs

1/2 small cabbage, sliced

1 large onion, sliced

1 large carrot, sliced

1 turnip, sliced

4 sprigs parsley

1/2 cup (2 ozs.) flour

8 cups (2 qts.) stock or water

1 teaspoon pepper

2 teaspoons salt

1/2 lemon

Clean and trim giblets thoroughly, drop them into boiling water one minute, lift out into cold water to blanch them ; divide them into inch pieces. Put lard into saucepan with vegetables, bay leaf, mace, herbs, and fry five minutes; add flour, stock, and giblets, bring to the boil and skim, simmer two hours, or until giblets are tender; pour through sieve, lift out giblets and rub vegetables through sieve, put back into pan with giblets and seasonings, reheat, and serve.