Strawberry Soup

One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dissolved, strain, thicken with a scant teaspoonful of corn starch. Cook for ten minutes, and, if necessary, strain again. Serve very cold in bouillon cups, with chipped ice.

Raspberry, Currant And Gooseberry Soup

One pint of the fruit and one pint of water. Cook together until the fruit is tender. Strain, add one tablespoonful of sugar, a few grains of salt and a little corn starch to thicken slightly. Cook for ten minutes. If necessary strain again. Serve very cold in cups with chipped ice.

Plum, Cherry, Pineapple And Peach Soup

Cook one pint of fruit with a pint of water till very soft, mash and sift Sweeten slightly and thicken a very little with corn starch; a little lemon or orange juice will improve these soups. Serve very cold with chipped ice.

Orange Soup

The juice of six oranges and one lemon, sweeten slightly, add a little sherry wine if desired. Chill. Serve with chipped ice.

Fish

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Fish

Fish, to be palatable and nutritious, should be fresh, well cleaned and thoroughly cooked. When fresh, the eyes are bright, the flesh firm and elastic to the touch. Fish should be cleaned, washed in cold water and dried (not soaked) as soon as it reaches us and put directly on the ice or in a cold place. It should not be put in the compartment with milk or butter, as they absorb the odors very quickly. Frozen fish should be laid in cold water until they become limber.

How To Skin And Bone A Fish

Cut through the skin, down the back bone, taking of the fins. Beginning at the head, loosen the skin and strip it down. Use a knife to help loosen the skin, and a little salt on the fingers enables one to get a firmer hold. Then slip the knife under the flesh, keeping it close to the bone, to remove the flesh or fillets. They can be served whole or divided in uniform piecs if the fish is large.

How To Boil A Fish

Put the fish into a kettle of boiling water, enough to cover, with a teaspoonful of salt and a tablespoon-ful of vinegar or half the juice of a lemon. This hardens it Do not let the water boil rapidly after the fish is put in, as that breaks it; let it simmer on top of the stove. A little celery, onion, bay leaf and peppercorns put in the water improves the flavor of white fish. Allow fifteen minutes to a pound. If a fish kettle is not used, place the fish in a plate and tie the plate in a cloth before putting in the kettle. Prepared in this way it is much easier to remove from the kettle.

How To Broil Fish

Clean the fish, wash and wipe dry. Cover with a little softened butter, season with salt and pepper. Hub the broiler with salt pork or butter. Broil first the flesh side until brown before turning. A thick fish should cook about twenty minutes, a thin one less time. Try with a fork. When done, place on a hot platter, season with butter, salt and pepper and a little chopped parsley. Garnish with lemon or water cress or serve with a sauce.