2 qts. white stock A little flour A little milk✪ Onion Soup. Mode. — Slice the onions and put into a small saucepan with the milk and boil for an hour ; then add the stock, pepper and salt ; when boiling thicken with a little flour. This soup may be made with milk only instead of stock. 29— OELEEY SOUP. 2 qts. good stock Pepper and salt 6 or 8 sticks of celery Butter 1 onion 1 turnip Mode. — Slice and chop the onion very finely and put it into a saucepan with a little water, allow it to cook for ten minutes but take care it does not brown ; then pour in the stock. Chop up the turnip into small dice shaped pieces, cut the celery very finely and add these to the stock with pepper and salt to taste ; allow it to boil for an hour and a half. Soups. 30— POTATO SOUP. No. 2. 2 qts white stock i lb. potatoes Pepper and salt 2 carrots 1 turnip J pt. milk Sippets of toast or fried bread✪ Potato Soup No. 2. Mode. — Boil the potatoes, carrots and turnip in the stock for an hour and a half, then rub all through a sieve, return it to the saucepan and add the milk ; allow it to come to the boil and serve with sippets. FISH. When buying fish always hole at the gills and see that they are a nice hright fresh looking color ; should they he dull and of a greyish hole, you may he sure that the fish is not fresh. It is no use trying to cooh fish nicely^ unless fresh. 31— TO BOIL ANY FISH. Mode. — Clean the fish and wasli nicely in fresh cold water, then put in a fish-saucepan and cover with water, add salt according to the size of the fish, and a little vinegar✪ To Boil Any Fish (about half a pint to a gallon of water) ; it is a good thing to put in the water as it makes the fish white and firm. Of course the time is according to the size of the fish. When the flesh is soft enough to allow a fork to touch the bone the fish is cooked. 32— FEIED FISH. 4 lbs. fish Flour or breadcrumbs 2 eggs Salt Boiling dripping or oil✪ Fried Fish. Mode. — Get a fresh fish about four or five pounds weight, clean the fish and wash in cold water, then bone it and cut into nice cutlets ; be sure to wipe it dry with a clean cloth. Beat up the eggs in a soup plate and have some flour ready. Salt the fish, put it in the flour, shake it so that there is not too much flour, then put it into the egg, take it out of that and put it into the boiling fat or oil which must be enough to well cover the fish, and fry for five minutes. Some people like it in breadcrumbs ; then put the fish into the breadcrumbs after the egg. Fish. The Jewisli people seldom use breadcrumbs, and always the best olive oil. Put the fish when cooked on a sheet of nice white paper and allow to get cold. 33— FEIED WHITING. Mode. — Same as recipe No. 32. The whiting is very nice skinned and their tails put in their mouths and fried with the breadcrumbs. 34— BAEEAMUNDI "A LA NOEMANDIE.'' Mode. — Boil the fish and remove the skin, then cover the fish evenly with the following preparation : — To the yolks of three eggs add a wineglassf ul of white sauce, one ounce of grated cheese, juice of a lemon, a tea- spoonful anchovy sauce, and a little nutmeg and pepper. Stir this over the fire until it begins to thicken, then spread it over the fish. Shake over the surface the whites of two hard-boiled eggs and yolks rubbed through a sieve with a dessert- spoonful of cheese.

AI-modernized reading of the original text

2 qts. white stock A little flour A little milk. Mode. — Slice the onions and put into a small saucepan with the milk and boil for an hour ; then add the stock, pepper and salt ; when boiling thicken with a little flour. This soup may be made with milk only instead of stock. 29— CELERY SOUP. 2 qts. good stock Pepper and salt 6 or 8 sticks of celery Butter 1 onion 1 turnip Mode. — Slice and chop the onion very finely and put it into a saucepan with a little water, allow it to cook for ten minutes but take care it does not brown ; then pour in the stock. Chop up the turnip into small dice shaped pieces, cut the celery very finely and add these to the stock with pepper and salt to taste ; allow it to boil for an hour and a half. Soups. 30— POTATO SOUP. No. 2. 2 qts white stock i lb. potatoes Pepper and salt 2 carrots 1 turnip J pt. milk Sippets of toast or fried bread. Mode. — Boil the potatoes, carrots and turnip in the stock for an hour and a half, then rub all through a sieve, return it to the saucepan and add the milk ; allow it to come to the boil and serve with sippets. FISH. When buying fish always look at the gills and see that they are a nice bright fresh looking color ; should they he dull and of a greyish hue, you may he sure that the fish is not fresh. It is no use trying to cook fish nicely unless fresh. 31— TO BOIL ANY FISH. Mode. — Clean the fish and wasli nicely in fresh cold water, then put in a fish-saucepan and cover with water, add salt according to the size of the fish, and a little vinegar (about half a pint to a gallon of water) ; it is a good thing to put in the water as it makes the fish white and firm. Of course the time is according to the size of the fish. When the flesh is soft enough to allow a fork to touch the bone the fish is cooked. 32— FRIED FISH. 4 lbs. fish Flour or breadcrumbs 2 eggs Salt Boiling dripping or oil. Mode. — Get a fresh fish about four or five pounds weight, clean the fish and wash in cold water, then bone it and cut into nice cutlets ; be sure to wipe it dry with a clean cloth. Beat up the eggs in a soup plate and have some flour ready. Salt the fish, put it in the flour, shake it so that there is not too much flour, then put it into the egg, take it out of that and put it into the boiling fat or oil which must be enough to well cover the fish, and fry for five minutes. Some people like it in breadcrumbs ; then put the fish into the breadcrumbs after the egg. Fish. The Jewisli people seldom use breadcrumbs, and always the best olive oil. Put the fish when cooked on a sheet of nice white paper and allow to get cold. 33— FRIED WHITING. Mode. — Same as recipe No. 32. The whiting is very nice skinned and their tails put in their mouths and fried with the breadcrumbs. 34— BAEEAMUNDI "A LA NOEMANDIE.'' Mode. — Boil the fish and remove the skin, then cover the fish evenly with the following preparation : — To the yolks of three eggs add a wineglassf ul of white sauce, one ounce of grated cheese, juice of a lemon, a teaspoonful anchovy sauce, and a little nutmeg and pepper. Stir this over the fire until it begins to thicken, then spread it over the fish. Shake over the surface the whites of two hard-boiled eggs and yolks rubbed through a sieve with a dessertspoonful of cheese.

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Celery SoupOnion SoupPotato Soup No. 2To Boil Any FishFried Fish

Mrs. Maclurcan's cookery book