Wash the fish carefully and put it into a saucepan with the cold water and a little salt. Bring to the boil, skim well, and simmer for half an hour, or until the skate is cooked. Lift out the skate, remove the best pieces of flesh from the bones, reserving them for serving in the soup. Return the bones, &c., to the pan, and add now the onions, horse radish well washed, lemon rind peeled very thinly, parsley stalks, mace, and herbs. Let this all boil for two hours, then strain through a sieve into a basin. Return the liquor to the saucepan with the vermi- celli, slightly broken up. Boil gently for fifteen minutes, season with pepper and more salt if neces- sary, and add the pieces of skate. Serve with toast. Time to cook, 2 to 3 hours. Quantity, 2\ pints. 62 COOKERY FOR EVERY HOUSEHOLD (4) FRUIT SOUPS These are more often served abroad than in this country, but they may appeal to some as a pleasant variety. They are to be specially recommended for use in summer, when they will be found cooling and refreshing. They are also very suitable for children's dinners, and are generally appreciated and taken with relish. The fruit being sieved or strained is given in its most wholesome form, and will often be digested when raw fruit, or the ordinary stewed fruit, causes trouble on account of the seeds and skins. Fruit soups can be made with either fresh or dried fruit, and the method for all is very similar. The fruit is stewed until soft with water and sugar to taste, and then strained or sieved. A little spice, such as cinnamon, ginger, or nutmeg, or the thinly peeled rind of an orange or lemon, is generally added to give flavour. Some soups, especially those made with the more watery kinds of fruit, will require to have a little thickening added, such as fine sago or tapioca, cornflour, potato flour, or arrowroot. White or red wine may also be used for flavouring, although this would naturally be omitted if the soup were being given to children. These soups can be served either hot or cold, or even iced in very hot weather. Rusks, zwieback (German rusks), toast, biscuits, puffed rice, &c., may be served with the soup, according to fancy. The following are a few recipes for fruit soups, which will serve as a guide to making others : 2 lbs. apples. 5 pts. water. Sugar. 111. Apple Soup 2 table-sps. fine sago. 2 inches cinnamon. \ lemon✪ Apple Soup. Pare, core, and snce the apples and put them into a lined saucepan with a small quantity of the water. Add the stick cinnamon and the thinly-peeled rind of half a lemon, and stew slowly until reduced to a pulp. Then rub the apple through a fine sieve, adding the rest of the water (which may be boiling). Return the puree to a clean saucepan, bring to the boil, sweeten to taste, and sprinkle in the fine sago. Cook until this is quite clear, then add the lemon juice and some white wine if wished. Notes. — If time permits the apple peelings and cores may be boiled separately in a small quantity of water, and this water used in the making of the soup. A small piece of butter may be added to the soup, or 1 or 2 yolks of eggs put into the soup tureen and the soup poured on to them. Time to cook, about 1 hour. Probable cost, 8 d. Quantity, 2 quarts. \ lb. dried apricots. 2 qts. cold water. 1 orange. 112. Apricot Soup Sugar. 2 table-sps. potato flour. A pinch of nutmeg✪ Apricot Soup.

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Wash the fish carefully and put it into a saucepan with the cold water and a little salt. Bring to the boil, skim well, and simmer for half an hour, or until the skate is cooked. Lift out the skate, remove the best pieces of flesh from the bones, reserving them for serving in the soup. Return the bones, &c., to the pan, and add now the onions, horse radish well washed, lemon rind peeled very thinly, parsley stalks, mace, and herbs. Let this all boil for two hours, then strain through a sieve into a basin. Return the liquor to the saucepan with the vermicelli, slightly broken up. Boil gently for fifteen minutes, season with pepper and more salt if necessary, and add the pieces of skate. Serve with toast. Time to cook, 2 to 3 hours. Quantity, 2\ pints. (4) FRUIT SOUPS These are more often served abroad than in this country, but they may appeal to some as a pleasant variety. They are to be specially recommended for use in summer, when they will be found cooling and refreshing. They are also very suitable for children's dinners, and are generally appreciated and taken with relish. The fruit being sieved or strained is given in its most wholesome form, and will often be digested when raw fruit, or the ordinary stewed fruit, causes trouble on account of the seeds and skins. Fruit soups can be made with either fresh or dried fruit, and the method for all is very similar. The fruit is stewed until soft with water and sugar to taste, and then strained or sieved. A little spice, such as cinnamon, ginger, or nutmeg, or the thinly peeled rind of an orange or lemon, is generally added to give flavour. Some soups, especially those made with the more watery kinds of fruit, will require to have a little thickening added, such as fine sago or tapioca, cornflour, potato flour, or arrowroot. White or red wine may also be used for flavouring, although this would naturally be omitted if the soup were being given to children. These soups can be served either hot or cold, or even iced in very hot weather. Rusks, zwieback (German rusks), toast, biscuits, puffed rice, &c., may be served with the soup, according to fancy. The following are a few recipes for fruit soups, which will serve as a guide to making others : 2 lbs. apples. 5 pts. water. Sugar. 111. Apple Soup 2 table-sps. fine sago. 2 inches cinnamon. \ lemon. Pare, core, and snce the apples and put them into a lined saucepan with a small quantity of the water. Add the stick cinnamon and the thinly-peeled rind of half a lemon, and stew slowly until reduced to a pulp. Then rub the apple through a fine sieve, adding the rest of the water (which may be boiling). Return the puree to a clean saucepan, bring to the boil, sweeten to taste, and sprinkle in the fine sago. Cook until this is quite clear, then add the lemon juice and some white wine if wished. Notes. — If time permits the apple peelings and cores may be boiled separately in a small quantity of water, and this water used in the making of the soup. A small piece of butter may be added to the soup, or 1 or 2 yolks of eggs put into the soup tureen and the soup poured on to them. Time to cook, about 1 hour. Probable cost, 8 d. Quantity, 2 quarts. \ lb. dried apricots. 2 qts. cold water. 1 orange. 112. Apricot Soup Sugar. 2 table-sps. potato flour. A pinch of nutmeg.

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