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Show Tjrf K MAY live without books what is knowledge but grieving? We may live without hope what Is hope but deceiving? We may live without love what Is passion pas-sion but pining? But where is the man that can live without with-out dining? FISH SOUPS. Fish soup is rather an unusual dish In most American families, though for those who enjoy fish, the soup is most Fish Soup. Reheat one quart of fish stock and add one onion, fllx potatoes, a carrot and a small bunch of parsley, all cut very fine. Simmer for half an hour, add two cupfuls of veal stock, a dozen oysters and a half glass of orange juice with salt and pepper to taste. Cook until the oysters ruffle, and serve. The fish balls that come canned are delicious served in a cream soup, which may be thickened with egg or flour and seasoned with onion. Austrian Codfish Soup. Remove the skin and bones from two pounds of fresh codfish and chop fine. Add a carrot, an onion, a turnip, two stalks of celery and a bunch of herbs, all minced. Add a quart of water and simmer two hours, then add the juice of a lemon, salt, pepper and nutmeg to season. Press through a sieve, reheat re-heat and thicken with a tablespoonful each of butter and flour, cooked smooth and added to a pint of milk. Bring to the boiling point and pour over the yolk of an egg, well beaten. Norwegian Fish Soup. Reheat six cups of fish stock. This stock is the water in which the fish has been boiled. Blend together three table-spoonfuls table-spoonfuls each of butter and flour; add two cups of milk and cook until thick, stirring constantly. Add the thickening to the boiling stock and two eggs beaten smooth with a little cold milk. Line the tureen with split Boston crackers which have been soaked in milk until soft. Pour the hot soup over and serve. Spanish Salmon Soup. Cook together to-gether a quart of stock, a sliced onion, a half can of salmon; rub through a sieve, add a quart of boiling milk, season sea-son with salt and pepper and minced parsley. Thicken with butter and flour and serve with whipped cream. NICE leg of mutton, my aVa Lucie I pray thee have ready for me; Have it smoking and tender and Juicy, For no better meat can there be. Thackery. MEATS FOR LUNCHEON OR SUPPER. SUP-PER. Take slices of rare roast beef and roll each around a thin slice of bacon ba-con which has been fried until transparent trans-parent but not crisp. Skewer with a tooth pick or bind with twine, and cook in boiling water five minutes. Drain, remove the strings. Add the bacon fat to some of the roast beef gravy, season with catsup or Worcestershire. Worces-tershire. Boil up once and pour over the olives. Serve hot. Creamed Calf's Liver. Use the liver liv-er left over from a previous meal. Chop very fine and add to a cream sauce; heat and pour over buttered toast and serve garnished with crisp pieces of bacon. Dried beef shredded or cut fine and addsd to a white sauce is also good on toast or with baked potatoes. Broiled Breast of Lamb. Cut a thin slice from the breast of lamb, removing remov-ing some of the extra fat. Broil slowly slow-ly over a clear fire, cover with dotB of butter, and serve with mint sauce. Mock Fried Oysters. Cut pieces of veal steak into pieces the size of an oyster, pound until well broken, dip In egg and crumbs and fry in deep fat. Boiled frankfurters served with potato po-tato salad makes a nice luncheon, not forgetting the rye bread and a green onion. Ham Croquettes. Mince cold boiled ham very fine, add an equal quantity of bread crumbs, cold boiled rice or mashed potato. Mix with an egg, shape in croquettes, dip in egg and crumbs and fry in deep fat. Drain on brown paper. Veal minced and added to a cream sauce, served on toast, is well liked as a luncheon dish. These dishes may all be prepared from small left-overs, with no, or very little, additional expense. |