Easy dishes for small incomes, or, The housewife's guide to practical cookery

6. Serve the broth in a tureen and the head on a flat dish, garnished with the carrots and turnips, TOMATO SOUP Ingredients : Two pounds of Tomatoes One ounce of Butter Two ounces of Crushed Tapioca One Onion One quart of Stock Pepper and Salt. 1. Slice the tomatoes and peel and slice the onions. 2. Melt the butter in a saucepan, add the tomatoes and onions, and cook slowly until tender. 3. Add the stock, bring to a boil, season and pass all through a sieve. 4. Return to the pan, add the tapioca and boil until clear. 5. Serve very hot in a tureen. VEGETABLE SOUP Ingredients : Two quarts of Water in which meat has been boiled Four Carrots Four Onions Four Potatoes Four Turnips One Parsnip One ounce of Dripping Bunch of Parsley One teacupful of Barley or Rice. 1. Wash and cut up the vegetables. 2. Melt the fat in a saucepan and fry the vegetables. 3. Pour the stock in gradually, bring to a boil and skim. 4. Add the rice or barley and boil slowly for two hours. 5. Strain the soup and rub the vegetables through a sieve. 6. Season with pepper and salt and if liked add a little cream or the well-beaten yolks of two eggs. 7. Make the soup very hot but do not boil. Put a slice of toasted brown bread in a hot tureen and pour the soup over. N.B. — Celery — salt, mushroom ketchup or Yorkshire Relish might be added to the soup and would give a pleasant flavour. WHITE STOCK Ingredients : Two pounds of Knuckle of Veal or lean Neck of Mutton Two quarts of Cold Water One Carrot One Turnip One Onion Bunch of Herbs Three Cloves Eight Peppercorns One blade of Mace Salt and Pepper. 1. Cut up the veal, chop the bone and place in a large saucepan. 2. Add the water, bring to a boil and skim ; boil for three hours. 3. Prepare the vegetables, add to the soup with the spices and herbs, simmer for two hours. 4. Strain the stock through a sieve. BAKED STUFFED HADDOCK Ingredients : One fresh Haddock Three tablespoonfuls of Bread Crumbs One teaspoonful of chopped Lemon Rind One teaspoonful of Salt Half a teaspoonful of Pepper One ounce of Butter Yolk of one Egg. 1. Wash and dry the haddock. 2. Make a stuffing of the bread crumbs, lemon peel, butter, salt and pepper, using the yolk of the egg to bind them together. 3. Fill the haddock with the stuffing and sew the fish up with a needle and cotton. 4. Place the fish in a baking tin with two ounces of dripping. Brush over with milk and sprinkle with bread crumbs. 5. Bake in a hot oven for twenty minutes. 6. Serve on a hot dish with a brown sauce. BOILED DRIED HADDOCK 1. Cover the haddock with boiling water for a few minutes. 2. Place the fish in a baking tin and pour over one gill of milk and one gill of water. 3. Lay a few small pieces of butter on the fish and dust with pepper. 4. Cook in a hot oven from fifteen to twenty minutes. 5. Serve on a hot dish and strain a little of the hot milk on the fish. N.B. — A better method of cooking a dried haddock, is to warm the fish slightly, cut it in half lengthwise, cut off the tail, and then skin the fish starting from the shoulders downwards. Cook in the same manner. BOILED FISH