FISH

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CREAM OF TOMATO SOUP. 1-2 can tomatoes, 1-2 bay leaf, spring pars-
Jey, 1-2 blade mace, 1-2 teaspoon sugar, 1-8 teaspoon soda, 1 pt. milk, 2

‘tablespoons ‘butter, 2 tablespoons flour, 1-2 tablespoon salt, 1-16 teaspoon
pepper. ‘Put the tomatoes, bay leaf and mace and parsley into a sauce pan |

- and boil gently 15 minutes. Melt the butter in the top part of a double boiler

and stir in the flour. When smooth, add the milk and stir until it thickens.
Stand the pot in hot water pot and add the salt and pepper before covering.
Rub the tomatoes through a sieve into a bowl. If ready to use the soup at
once, add the sugar and stir in the soda. (Stir slowly into the thickened milk
and serve. 1 can tomatoes equals 4 cups,

CREAM OF CELERY SOUP. 1 pt. chopped celery, leaves and coarse stalks.
Cover with cold water and ibring to a_ boil. Simmer for 1 hour. Press through
a fine sieve. Scald one pint milk with 1-2 onion chopped and a sprig of parsiey.
Melt 1-4 cup ibutter, add 1-4 cup flour, salt and pepper to taste. When frothy

add celery, stir till boiling. Strain in the milk and add 1-2 cup cream if
desired.

VEGETABLE SOUP. 1 Ib. beef (lean), 1 tablespoon flour, 1-2 cup minced

carrot, 2 quarts cold ‘water, 1 tablespoon rice, 1-2 cup minced turnips, 1 1-4
teaspoon salt, 1-4 cup minced onion, 1-2 cup potato cubes, 1 tablespoon
minced celery 1:8 teaspoon pepper. Cut the meat into small pieces, add water,
then put it in a stew pan and set on the fire. Bring to boiling point. ‘Mix
the flour with 1-2 cup cold water and stir into the boiling liquid. Add the rice
and let it simmer 1 hour. ‘Then add all the vegetables except the potatoes
and simmer 1-2 hour. Then add the seasoning and potatoes and simmer 1-2
hour longer.

BEAN SOUP (Mrs. J. A. Haviland). 2 cups of cold baked beans. Cover
with water and boil 1-2 hour, with 1-2 can Tomatoes and piece of onion,
strain. ‘Boil again with piece of butter and thicken with flour. ‘Celery may
be added.

SIPPETS ‘Cut slices of bread into strips about one inch wide and 4 inches
jong. Toast carefully without breaking. Serve with soup, tea or coffee.

CROUTONS. Cut slices of bread about 1-2 in. thick, then cut into dice
and brown in the oven.

NOTE—It is true economy to make sure of best results by using only the
pest flavoring you can buy. There is no alcohol to be neutralized in the
NU-ERA Flavors. They are the truest and most delicate flavoring obtainable.

Fish

SALMON LOAF (Mrs. E. J. Brownlow) 1 can salmon, 1 cup browned
cracker crumbs, 1 pint mashed potatoes, 2 cups parsley sauce. ‘Grease a
good sized mould with dripping, sprinkle with cracker crumbs and line with
mashed potatoes. Drain oil from salmon and remove skin and bones. Season
with pepper and salt and pack in mould. Cover with potatoes and then crack-
er crumbs. ‘Put a few pieces of butter on top and bake one half hour in

fairly hot oven. Turn out and pour parsley sauce over. The oil drained off
the salmon may be used in making this sauce.

SALMON LOAF. 2 eggs, 1 small onion, 1 cup milk, 4 slices bread. Chop
onion fine, crumb the bread. Mix all together and season with pepper and salt.
Pack in dish and steam one hour. Do not use tin.

bc