Mother Hubbard's cupboard

One can of tomatoes, one quart boiling water ; strain, and add one teaspoon soda, one pint milk, a little butter, pepper, and salt ; let it scald, not boil ; add two rolled crackers. SPICED SOUP. Boil a shank bone of beef all day for a soup of four quarts ; one can of tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to taste. Grated peel and juice of one lemon. One teacup brown flour, moistened with water, pour into soup and boil half an hour. One-half dozen eggs, boiled hard ; chop the whites, leaving the yolks whole ; add to soup when serving. BLACK BEAN SOUP. Three pounds soup bone, one quart black beans, soaked over night and drained ; one onion, chopped fine; juice of one lemon. Pepper, salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain and add seasoning. Slice lemon and put on top when served. Mrs. Wm. Pitkin. MILK SOUP. Four potatoes, two onions, two ounces of butter, onequarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve. Ida Satterlee. "Mother Hubbard's Cupboard." FISH. TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH. Clean the fish and let them lie a few minutes wrapped singly in a clean dry towel ; season with pepper and salt ; roll in corn meal, and fry in one-third butter and two-thirds lard ; drain on a sieve, and serve hot. BROILED WHITE FISH. Wash the fish thoroughly in salt and water ; spread it out flat on a wire broiler ; sprinkle with salt and set in a dripper in the oven ; bake twenty minutes, then brown over hot coals. Pour melted butter over and serve. A medium sized fish is preferable. Ellen. BAKED FISH. A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine (parsley and onions, if you please) ; mix this with one egg. Fill the body, sew it up, and lay in large dripper; put across it some strips of salt pork to flavor it. Put a pint of water and a little salt in the pan. Bake it an hour and a half. Baste frequently. After taking up the fish, thicken the gravy and pour over it. CREAM GRAVY FOR BAKED FISH. Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot water ; stir in carefully two tablespoons melted butter and a little chopped parsley ; heat this in a vessel filled with hot water. Pour in the gravy from the dripping pan of fish. Boil thick. Fish. SAUCE FOR FISH. Two ounces butter, one-haif cup vinegar, one teaspoon ground mustard, one teaspoon salt, a little pepper ; let this boil, then add one cup milk and yolks of two eggs Let this first boil, stirring all the time. FISH CHOWDER.