FISH SOUP
- 1 lb. haddock or flounder
- Some fish bones or skin
- 2 stalks celery
- 2 heaping tablespoonfuls (2 ozs.) flour
- ½ pint (1 cup) milk
- 1 bay leaf
- 1 large onion
- 2 quarts (8 cups) water or stock
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful chopped parsley
- Salt and pepper to taste
Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen minutes, and serve hot.
FRUIT SOUP
- 1 pint (2 cups) fruit juice
- 2 quarts (8 cups) water
- 6 cloves
- 3 inches cinnamon stick
- Peel of 1 orange
- Peel of 1 lemon
- 4 bitter almonds
- ¼ lb. (½ cup) tapioca
- 3 heaping tablespoonfuls (3 ozs.) sugar
- 1 teaspoonful salt
Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds.
Allow to remain for one hour, then simmer for fifteen minutes.
Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice.
Serve hot.
Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups.