The Portland Woman's Exchange Cook Book

garlic; chop all very fine and put into the water in which the crawfish were boiled. Add the picked meat, except the reserved tails and the shells *of the bodies and heads, except the reserved heads. Add 1 cup of rice and boil till the mixture becomes thick. When well cooked, wash the shells thoroughly and the meat and strain through a sieve. Take a tablespoon of butter and 2 quarts oyster liquor and add this to the soup, seasoning to taste with cayenne, salt and black pepper. Set to boil slowly. Take the reserved meat and make a stuffing for the reserve heads. Chop an onion very fine and let it brown in a tablespoon of butter. Squeeze thoroughly a cup of bread wet with water. When well squeezed, mix with a little milk to a paste, season and mix with the well-seasoned crawfish meat. Chop another onion and put in melted butter and add the crawfish stuffing, letting all fry about 10 minutes, adding a finelychopped sprig of thyme and parsley and bayleaf, mixing well. Take off the fire and stuff the reserved head of a crawfish. Put on each stuffed head a dot of butter and bake 10 minutes. Place the stuffed heads in the tureen and pour the soup over. Serve with croutons. Mrs. J. C. McIndoe. Spanish Soup. Wash, pare and cut into small pieces 4 medium-sized potatoes, 2 onions and a stalk of celery. Cook in 1 quart of boiling salted water until soft, drain and put through a puree strainer. Return to the fire and add 1 pint of milk, 1 teaspoon of salt, a dash of white and a speck of red pepper. Mix two tablespoons of butter with 4 tablespoons of flour and add to soup. Cook 10 minutes. If desired, the beaten yolks of 1 or 2 eggs, diluted with a little of the soup, may be added a few minutes before serving. Add pieces of pimento cut in fancy shapes and serve very hot. MODERN MEAT MARKET 233 TWENTY-THIRD STREET MAIN 3807 A 3807 Fish Bouillabaisse with Noodles. 1 lb. halibut, cut in inch pieces, let stand in pepper and salt half an hour. Yi pint white wine. Yi pint olive oil. Yi pint oysters (small). 1 lb. shrimps. Boil and skim the oyster juice and add enough water to make ½ pint; boil fish with the wine and oil 10 minutes, adding 2 sliced onions, ½ cup tomatoes, 1 bay leaf, 1 whole pepper and 2 cloves; add the halibut and boil hard 20 minutes; add the oysters and the shrimps which you have been cleaning all the morning, and cook 2 minutes. Pour in a tablespoon of cornstarch, wet and smooth, to make the sauce creamy. Serve with noodles.les. Boil the noodles in boiling water, saving a good handful of fine cut ones, fried in two tablespoons of butter, to sprinkle on top of boiled ones. Mrs. Herman Tannhauser. Lemon Fish. Take a white fish and cut in pieces; salt a few moments, and in the meantime put |4 cup of butter and 1 onion cut in thin slices in saucepan and simmer about 10 minutes, but do not brown. While this is simmering, take 1 tablespoon dry mustard and about 2 cups vinegar, mix, and add to butter and onions, and add water enough to cover the fish; cayenne and salt again if necessary; then add fish and cook uncovered about 15 minutes. Take the yolks of 5 eggs, mix well and add juice of 3 lemons. When fish is cooked, take a ladle of the gravy and pour slowly over the eggs (leaving fish in pot) ; pour egg mixture over the fish, but not while boiling; then shake the whole thing until it thickens, but it must not boil. Add chopped parsley. Clara. Fish with Lemon Sauce. Four lbs. fish, the juice of 2 lemons, 3 eggs, put a large piece of butter, chopped onions and parsley in the pan and