Quick Lobster Soup.
Three lbs. of fish—the less choice parts of halibut or cod will do—those which are too bony for table use. Cover with three quarts of cold water and boil down to less than two or until the fish is in rags. Strain through a fine sieve and put on to boil. Season with salt and pepper. When you have skimmed it well, stir in a cup of milk in which has been mixed two tablespoonfuls of corn-starch. Boil up well; then add two tablespoonfuls of butter. Stir it in, take out a cupful of soup and beat it into two eggs. Return to the soup and leaving the saucepan on the range, but not over the fire, stir in a can of preserved lobster, freed from bones and cut up small. Cover and stand in a pot of hot water ten minutes before pouring out.