Tomato Soup

4 cups (1 qt.) canned tomatoes

1 Spanish onion, sliced

4 cups (1 qt.) stock or water

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon powdered nutmeg

1 teaspoon sugar

1/2 cup (2 ozs.) tapioca or sago

4 tablespoons (2 ozs.) butter substitute

Into soup pot put tomatoes, onion, water, seasonings, and sugar, cook twenty minutes, add tapioca and butter, and simmer forty minutes, strain and serve.

Baked Herrings

4 herrings

4 tablespoons (2 ozs.) bread crumbs 2 tablespoons (1 oz.) drippings 1 tablespoon chopped parsley

1 teaspoon onion juice 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon flour

2 tablespoons milk

Cut herrings down back, remove bones, cut off heads, wash them in salt and water, dry and dip each fish in flour. Grease baking tin, lay in two of the fish, skin downwards. Mix bread crumbs, drippings, parsley, seasonings, and milk together and spread this mixture over herrings. Lay other herrings on with skin uppermost. Cover with a greased paper and bake in moderate oven thirty minutes.

Baked Salmon

1 pound cooked or canned salmon

2 tablespoons mashed potatoes 2 tablespoons bread crumbs

2 tablespoons (1 oz.) butter, melted 2 eggs, beaten

1/2 cup (1 gill) milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 teaspoon lemon juice

Pick over salmon, remove bones and skin. Chop salmon, add potatoes, bread crumbs, butter, eggs, milk, and seasonings. Mix well and turn into greased baking dish, sprinkle with bread crumbs, and dot with a few small pieces of butter. Bake in moderate oven three fourths of an hour, or until set.

Boiled Fish With Sauce

2 1/2 pounds codfish

4 medium-sized onions, sliced

1 lemon

8 gingersnaps

12 whole allspice

1 tablespoon (1/2 oz.) butter

Prepare fish and boil in boiling salted water until it is tender, using only enough water to cover. Take out fish and lay on platter. Now add onions to water and cook until tender, add strained lemon juice, gingersnaps grated, allspice, and butter. Let this boil six minutes, then lay in fish and let heat thoroughly. Serve on hot dish.

Canned Salmon And Tomatoes

1 can tomatoes

1 onion, sliced fine

1 tablespoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon (1/2 oz.) butter

1 tablespoon flour

1 tablespoon (1/2 oz.) sugar

1 can salmon

Pour tomatoes into a pan, add onion and parsley, cook until onion is tender. Rub through a sieve, return to pan, add seasonings, butter, flour mixed with three tablespoons of cold water; add sugar and cook until mixture thickens. Pour over salmon which has been heated and flaked. Serve hot.

Curried Cod

1 1/2 pounds cod

1 onion

1 cup (1/2 pt.) gravy or stock

1 tablespoon lemon juice

1 teaspoon salt

4 tablespoons (2 ozs.) drippings 1 tablespoon curry powder 1 teaspoon sugar 3 tablespoons chopped cocoanut Rice, boiled

Fry fish in one tablespoon of the drippings. Put remaining drippings in a saucepan, brown in it the onion, add stock, lemon juice, salt, curry powder, cocoanut, and sugar, cook twenty minutes, then add the fish divided into flakes, and cook ten minutes. Serve with rice.