Three tablespoons of cooking oil.

Cook until tender, but not brown; then add

  One cup of tomatoes rubbed through a fine sieve,
  One bunch of potherbs,
  Three pints of water.

Bring to a boil and cook slowly for twenty minutes and then add the fish.  Cook gently for thirty minutes and then add

  Six tablespoons of flour dissolved in
  One-half cup of water,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Juice of one lemon,
  Grated rind of one-quarter lemon.

Bring to a boil and cook for five minutes.  Now lift the fish on slices of nicely toasted bread and strain over this the soup.  Garnish with finely chopped parsley and one tablespoon of grated cheese.

FISH SOUPS

The bouillabaisse of France and New Orleans is most delectable and may well be served upon our tables frequently.  The French and our Southern cooking, especially the creoles, excel in the preparation of delicious cream soups and purees.  They are made entirely from vegetables.  These good folk have preserved an old-world custom; namely, the daily plate of soup.  The creoles have introduced a new variety of their own called gumbo.

Vegetables and milk are the basis for these soups.  The vegetables are cooked in water and then rubbed through a sieve.  Equal parts of milk are added and then thickened slightly and seasoned.  When it is desired to give additional food value, eggs may be added.

OYSTER BROTH

Drain twenty-four oysters, saving the liquid.  Wash and carefully look over the oysters to free from bits of shell.  Chop fine and place in saucepan and measure the oyster liquid, adding sufficient water to make two cups.  Simmer slowly for fifteen minutes.  Let boil up once.  Strain, season to taste with salt, pepper and then the broth is ready to serve.  Equally good hot or cold.

PUREE OF OYSTER

Prepare two cups of thin cream sauce and add

  Twenty-five oysters, chopped fine,
  One and one-half cups of oyster liquid,
  One tablespoon of grated onion.

Simmer slowly for twenty minutes and then bring to a scalding point.  Strain, season to taste with salt and pepper, adding two tablespoons of finely minced parsley.

Clams may be used to replace the oysters.

TO PREPARE A STEW

Wash and look over the twenty-five stewing oysters carefully to free them from bits of shell.  Place in small stewing pan and heat until the edges begin to curl.  Then add

  Three cups of scalding milk,
  Two tablespoons of butter,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Let the mixture come to the scalding point and then remove at once and serve.