Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers.
67.—SOUP STOCK
Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)
68.—TOMATO TAPIOCA SOUP
| 2 cups tomato | 1¼ teaspoons salt |
| 3 cups hot water | ¼ teaspoon pepper |
| 1 slice onion | 1 teaspoon sugar |
| ½ bay leaf | 2 cubes beef extract |
| 4 cloves | 2 tablespoons granulated tapioca |
Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons.
69.—TUNA FISH SOUP
| 2 tablespoons grated carrot | ¼ teaspoon paprika |
| 1 tablespoon grated onion | 1 teaspoon chopped parsley |
| 2 cups boiling water | ½ teaspoon Worcestershire sauce |
| 2 cups hot milk | 1 cup tuna fish |
| ¼ cup sifted crumbs | ½ tablespoon butter |
| 1 teaspoon salt |
Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes.