Creamed Fish Soup
One and one-half pounds of perch or any solid fish, 1 teaspoon salt, 2 quarts of water, ½ onion, 1 bayleaf, 4 whole spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup of cream, 1 tablespoon of cornstarch, 1 egg. Cook the onion, salt, butter, spice and bayleaf in 2 quarts of boiling water, then add the fish. When all are done, put on a platter. Pour soup through strainer, add vinegar to taste and the cornstarch dissolved in the cup of cream. Let come to a boil, take from stove. Have ready one or two eggs well beaten, add to the soup, stirring all the time. Be careful not to have it boiling hot or the egg will curdle. Add teaspoon of chopped parsley.
Bertha E. Samlow.
Cream of Tomato Soup
One-half can tomatoes, 1 small tablespoon sugar, ¼ teaspoon soda, ¼ cup butter, 1 quart milk, 1 slice onion, 4 tablespoons flour, 1 teaspoon salt, and ⅛ teaspoon of pepper. Scald milk with onion, remove onion and thicken with flour mixed with cold water until smooth enough to pour. Cook twenty minutes, stirring constantly at first. Cook tomatoes and sugar fifteen minutes. Add soda and rub through a strainer. Combine mixtures and strain into a heated dish over butter, salt and pepper.
Mrs. Anna Shaberg, P. M.
Oxtail Soup
One small oxtail, 6 cups stock, ½ cup each carrots, turnips, onions and celery cut fine, ½ teaspoon salt, few grains cayenne, ¼ cup Madeira wine, 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces, wash, sprinkle with salt and pepper, dredge with flour and fry in butter ten minutes. Add stock and simmer one hour, then vegetables. When soft add salt, cayenne, wine, sauce and lemon juice.
Clara Mack.
