are
added, or it will be spoiled. Salt soup always in the proportion of a
moderate teaspoonful of salt to the quart; if the stock is seasoned,
only add salt for the cream, eggs, etc. Use just a suspicion of cayenne.
In making soup to which eggs are added, the utmost care is required, yet
not any more than in making custard. The main point is to let the eggs
come near enough to the boiling-point to thicken, yet far enough from it
not to curdle. This a little patience will accomplish by watching and
removing the saucepan for a few seconds as the boiling-point approaches,
then returning it; do this once or twice, till the opaque, creamy
appearance shows the eggs are done.

VII.

FISH ENTREES.

Instead of giving recipes for cooking fish whole, for which excellent
directions are to be found in several modern cookery books, recipes for
fish entrees will be substituted. They are now frequently served at the
fish course, and by their convenience and economy, as well as the
variety they afford, are likely to grow in favor. Another point for them
is that they can often be made hours before, and simply heated when
needed, thus relieving the cook of the most critical part of her work at
the time when she needs her attention free.

Some of these entrees will be more suited for breakfast, luncheon, or
supper dishes than to precede a heavy dinner, such, for instance, as the
preparations of oysters when they have been also served before soup;
but the recipes are included here for their intrinsic worth.

_Fillets of Cod a la Normande._--Butter a tin dish, lay on it three
slices of cod moderately thick (an inch to an inch and a half), pour
over them one wineglass of white wine, place a buttered paper over them,
and bake in a moderate oven fifteen minutes. Reduce another glass of
wine in a stewpan by simmering, add to it half a pint of white sauce,
twelve small oysters, bearded and blanched, twelve small
quenelles,[62-*] and twelve button mushrooms. Season with pepper and
salt. Simmer one minute only, or the oysters will harden. Place the
slices of fish on a hot dish, pour the sauce over them, place the
oysters, mushrooms, and quenelles in groups in the corners of the dish.

_Lobster Soufflees._--Cut up the meat of a boiled hen lobster into neat
dice, showing as much of the red as possible. Prepare as many small
ramekin or soufflee cases as may be required by pinning bands of
writing-paper round them two to three inches hig