The soup may be slightly thickened by the addition of one tablespoonful of arrowroot if desired. SEMOLINA SOUP. This is made by preparing the soup as directed in Clear Soup. To each 1 quart of stock add 1 oz. of semolina✪ Semolina Soup ; allow this to simmer for ten minutes and serve. 49 YAM SOUP. 1 lb. of peeled yam 1 onion Pepper and salt✪ Yam Soup 2 ozs. dripping Bacon rind Grate of nutmeg 3 pints of water 1 gill Fussell’s unsweetened milk Melt the dripping. Cut up the yam and stir in the dripping for ■ten minutes, do not brown. Add the water, onion, and bacon rind, bring to a boil, and as the yam softens, mash it up. Pass through a sieve, return to the saucepan, add the milk, nutmeg, and seasoning. Serve with sippets of toast. 50 FISH. STEAMED SOLE 1 sole 1 teaspoonful butter 1 lemon (with Sauce). 1 tablespoonful cornflour or arrowroot pinch of salt✪ Steamed Sole Clean, skin, and fillet the fish. Roll up the fillets and place them on a plate. Sprinkle the fish with lemon juice, cover with another plate, and set in a steamer to steam for ten minutes. Break the bone of the fish and put it, with the skin also, into a pan, then add half-pint water and simmer for five minutes. Strain off the liquid and put it into a clean pan to boil. Add the butter. Mix the corn- flour or arrowroot with a little cold water, pour it gradually into the fish stock, stirring all the time. Add the salt and a few drops of lemon juice, simmer for three minutes, pour the sauce over the fishr and serve. Plaice may also be cooked as above. BOILED FISH. When boiling fish, salt the water and have it boiling before the fish is put into it. The fish may be boiled whole (after cleaning and washing), but if it is too large for the pan, a more convenient way is • to cut the fish into portions, each portion sufficient for one man, before putting it into the pan. After the fish is added, allow the water to come to the boil again, remove all the scum, which will' otherwise sink back, settle on the fish, and spoil its appearance, and then draw the pan to one side, and keep the water just below boiling: point. There will then be no danger of the fish becoming ‘ woolly/' FISH TO FRY. After it has been cleaned and washed the fish must be thoroughly I dried and dredged with flour. There are several ways of frying: { Two of the best ways are to either dip the fish into beaten egg anc afterwards in crumbs, or to dip the fish in batter made from flom and water of the consistency of cream. The fat in which fish i: j fried should be deep enough to completely cover the fish, and th« 1 fish must not be put into the fat until a blue vapour is seen rising | when the fat will be sufficiently heated. 51 TO BOIL SALT FISH. Remove the outer skin and fins of the fish, taking care to leave dhe under skin to hold the flakes of the fish together. Cut it into small squares. Soak for several hours in plenty of water, and then place it in a fish kettle of boiling water, and simmer gently forty-five minutes. Lift the fish out of the water without breaking the squares, dish it up, and serve with or without sauce. BAKED HADDOGK (Stuffed). 1 fresh haddock 2 tablespoonfuls bread crumbs 1 saltspoonful mixed herbs 1 teaspoonful chopped parsley- pepper and salt brown bread crumbs✪ Baked Haddock (Stuffed)

AI-modernized reading of the original text

The soup may be slightly thickened by the addition of one tablespoonful of arrowroot if desired. SEMOLINA SOUP. This is made by preparing the soup as directed in Clear Soup. To each 1 quart of stock add 1 oz. of semolina ; allow this to simmer for ten minutes and serve. YAM SOUP. 1 lb. of peeled yam 1 onion Pepper and salt 2 ozs. dripping Bacon rind Grate of nutmeg 3 pints of water 1 gill Fussell’s unsweetened milk Melt the dripping. Cut up the yam and stir in the dripping for ■ten minutes, do not brown. Add the water, onion, and bacon rind, bring to a boil, and as the yam softens, mash it up. Pass through a sieve, return to the saucepan, add the milk, nutmeg, and seasoning. Serve with sippets of toast. FISH. STEAMED SOLE 1 sole 1 teaspoonful butter 1 lemon (with Sauce). 1 tablespoonful cornflour or arrowroot pinch of salt Clean, skin, and fillet the fish. Roll up the fillets and place them on a plate. Sprinkle the fish with lemon juice, cover with another plate, and set in a steamer to steam for ten minutes. Break the bone of the fish and put it, with the skin also, into a pan, then add half-pint water and simmer for five minutes. Strain off the liquid and put it into a clean pan to boil. Add the butter. Mix the cornflour or arrowroot with a little cold water, pour it gradually into the fish stock, stirring all the time. Add the salt and a few drops of lemon juice, simmer for three minutes, pour the sauce over the fishr and serve. Plaice may also be cooked as above. BOILED FISH. When boiling fish, salt the water and have it boiling before the fish is put into it. The fish may be boiled whole (after cleaning and washing), but if it is too large for the pan, a more convenient way is • to cut the fish into portions, each portion sufficient for one man, before putting it into the pan. After the fish is added, allow the water to come to the boil again, remove all the scum, which will' otherwise sink back, settle on the fish, and spoil its appearance, and then draw the pan to one side, and keep the water just below boiling: point. There will then be no danger of the fish becoming ‘ woolly/' FISH TO FRY. After it has been cleaned and washed the fish must be thoroughly I dried and dredged with flour. There are several ways of frying: { Two of the best ways are to either dip the fish into beaten egg anc afterwards in crumbs, or to dip the fish in batter made from flom and water of the consistency of cream. The fat in which fish i: j fried should be deep enough to completely cover the fish, and th« 1 fish must not be put into the fat until a blue vapour is seen rising | when the fat will be sufficiently heated. TO BOIL SALT FISH. Remove the outer skin and fins of the fish, taking care to leave dhe under skin to hold the flakes of the fish together. Cut it into small squares. Soak for several hours in plenty of water, and then place it in a fish kettle of boiling water, and simmer gently forty-five minutes. Lift the fish out of the water without breaking the squares, dish it up, and serve with or without sauce. BAKED HADDOCK (Stuffed). 1 fresh haddock 2 tablespoonfuls bread crumbs 1 saltspoonful mixed herbs 1 teaspoonful chopped parsleypepper and salt brown bread crumbs

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Semolina SoupYam SoupYam SoupNorwegian MackerelSteamed SoleBaked Haddock (Stuffed)

Sea Cookery