Bouillon.

Remove all the fat and chop the meat very fine. Put it into the soup kettle with the water, bay leaf, parsley, onion and celery. Cover the kettle closely and place it in the back part of the range for 2 hours. Then move it over and let it come to a boil; skim at the first boil. Move back and simmer gently for 4 hours. Strain, return to the kettle, add salt and pepper. Beat the white of one egg with 1/2 cup of cold water until thoroughly mixed. Wash the egg shell, mash it and add to the white. Now add the white, shell and water to the boiling bouillon; let it boil hard for 10 minutes, then throw in 1/2 cup of cold water and boil 5 minutes longer. Take the kettle off the fire, strain through a flannel bag, add salt to taste, and color with caramel. (See recipe for caramel.) This is an excellent preparation for invalids.

FISH.

Fish is an invaluable article of food. It provides variety in diet, and while less stimulating than meat, is usually more easily digested. Fish should be perfectly fresh and thoroughly cooked. The most wholesome as well as the most palatable methods for cooking fish are broiling and baking. The flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it. The eyes should be bright and glassy, the gills red and full of blood. Fish should be cleaned as soon as possible and thoroughly wiped with a cloth wet in salt water, and should be kept in a cool place. Do not put it near other food such as milk, butter, etc., as they will absorb the odor.

Broiled Fish.

Rub a double broiler well with a piece of suet before putting in the fish. Lay the fish flat so that the flesh side will be exposed on one side of the broiler and the skin on the other. Broil carefully, as the skin side burns very quickly. A fish weighing 3 lbs. will take about 25 or 30 minutes to broil. When cooked sprinkle with salt and pepper, and serve very hot.

Baked Fish.