1 lb. cod, or other white fish 2 tablespoonfuls Crisco 1 quart white stock, or half milk and half water 1 small carrot 1 small onion 1 stalk celery 3 parsley sprigs 1 blade mace 2 egg yolks 1/2 cupful cream 1 lemon 2 tablespoonfuls flour 1 teaspoonful chopped parsley
Wash and dry fish and cut into small pieces. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace. Let these simmer for half hour, then strain off liquid. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils. Draw it to the side of fire and let cool slightly. Beat yolks of eggs with cream, and, when soup has cooled, strain them in. Reheat soup without boiling it, to cook eggs. Season, and add few drops lemon juice and chopped parsley. Serve with small pieces of dry toast.
1 cupful lentils 2 cupfuls milk 3 tablespoonfuls Crisco 3 pints stock or water 1 onion 1 carrot 2 stalks celery 1 tablespoonful flour 1 bay leaf Salt and pepper to taste 1/4 cupful cream Croutons
Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot and celery into small pieces, then put them into a saucepan with Crisco, cover, and cook gently for fifteen minutes. Add stock and simmer 2 hours, then rub through sieve. Return to pan, add milk, seasonings, and bring to boil. Moisten flour with 1/2 cupful milk or stock, add it to soup and simmer five minutes. Season to taste and add cream. Serve with croutons of fried or toasted bread.
Lentils are a small leguminous seed, not so generally known as beans, but an excellent nitrogenous food, containing about 25 per cent. protein, more than 50 per cent. starch, with over 2 per cent. fat. They are not used as much as they ought to be.
Croutons are made by cutting bread into tiny cubes and browning through and through in hot oven or putting into a frying pan with 2 tablespoonfuls Crisco and browning well. If latter is used great care must be used as the croutons will brown easily.