left-over portions of vegetables that are
too small to serve alone.

FISH SOUP

Use six slices of cod, hake or flounder. Mince four onions very fine
and then place the onions in a saucepan with

Three tablespoons of cooking oil.

Cook until tender, but not brown; then add

One cup of tomatoes rubbed through a fine sieve,
One bunch of potherbs,
Three pints of water.

Bring to a boil and cook slowly for twenty minutes and then add the
fish. Cook gently for thirty minutes and then add

Six tablespoons of flour dissolved in
One-half cup of water,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Juice of one lemon,
Grated rind of one-quarter lemon.

Bring to a boil and cook for five minutes. Now lift the fish on slices
of nicely toasted bread and strain over this the soup. Garnish with
finely chopped parsley and one tablespoon of grated cheese.

FISH SOUPS

The bouillabaisse of France and New Orleans is most delectable and may
well be served upon our tables frequently. The French and our Southern
cooking, especially the creoles, excel in the preparation of delicious
cream soups and purees. They are made entirely from vegetables. These
good folk have preserved an old-world custom; namely, the daily plate
of soup. The creoles have introduced a new variety of their own called
gumbo.

Vegetables and milk are the basis for these soups. The vegetables are
cooked in water and then rubbed through a sieve. Equal parts of milk
are added and then thickened slightly and seasoned. When it is desired
to give additional food value, eggs may be added.

OYSTER BROTH

Drain twenty-four oysters, saving the liquid. Wash and carefully look
over the oysters to free from bits of shell. Chop fine and place in
saucepan and measure the oyster liquid, adding sufficient water to
make two cups. Simmer slowly for fifteen minutes. Let boil up once.
Strain, season to taste with salt, pepper and then the broth is ready
to serve. Equally good hot or cold.

PUREE OF OYSTER

Prepare two cups of thin cream sauce and add

Twenty-five oysters, chopped fine,
One and one-half cups of oyster liquid,
One tablespoon of grated onion.

Simmer slowly for twenty minutes and then bring to a scalding point.
Strain, season to taste with salt and pepper, adding two tablespoons
of finely minced parsley.

Clams may be used to replace the oysters.

TO PREPARE A STEW

Wash and look over the twenty-fi