The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-16

they are not more generally used by
houSekeeperS, as they are economical
and easy to prepare. The most gelat-
nous fish should be selected for maxi
ing soups, the oily varieties not being
suitable, unless a rich soup is desired.
The addition of vegetables renders fish
soups more dfgestible, and some cooks
flavor freely with sage, parsley, thyme
and other sweet herbs.
Bisques are usually made from lob
ster, crab, crayflsh and oysters.
Fish Soup-Take two pounds of any
white fish, put into a saucepan, with
the bones and trimmings; add three
pints of hot water, bunch OF sweet
herbs, teaspoonful each of tarragon
vinegar, lemon-juice and mushroom
catchup, a teacupful of chopped veg
etables and half dozen pepper-corns;
set over the fire to boil half an hour;
take up and strain. Put two ounces of
butter into a saucepan, set over the
fire to melt, mix in teaspoonful of
Drowned flour, add the strained soup
gradually; cut the fish into pieces, put
into the soup, and let simmer slowly
for twenty minutes; take up and serve
very hot with brown bread.
Fishhead Soup-Take the head Of q
Goldfish, wash 1t, put into q saucepan,
and cover with cold water; add tea
spoonful of salt, set over the fire and
let come to a boil; skim, and keep sim
nlering for two hours; strain into a
soup kettle, add one chopped tomato,
bay-leaf, a sprig each of parsley and
thyme, fried onion, two cloves and
half dozen peppercorns, let boil slowly
for half an hour; add a teaSpoonful Of
essence Of anchovy, a small glassful
OF white wine, few drops of lemon
juice, a teaspoonful Of salt and a dash
of cayenne mix well, strain through
a yxyifI FOL
ian paste. Put a dozen fish quenelles
into tureen, pour the soup over and
serve.
F'isherman's Soup-Take any small
fish, or the bones, head and trimmings
of large fish, and put into a sauce
pan, with a tomato, a leek, a carrot,
an onion, all sliced, and g bunch Of
sweet herbs; cover with water, set over
the fire, and let boil to a pulp; strain,
and return the liquor to the kettle, with
a quart of water and half a teacupful
of rice; let simmer for half an hour;
season with a squeeze of lemon juice,
teaspoonful of walnut catchup, a graf
ing Of nutmeg and a dash of cayenne;
take up, and serve very hot.
Crab Soup-Pick and wash half a.
pound of rice, put it into a saucepan,
with quart of sweet milk, a pinch Of
salt, a dash Of cayenne and a table
Spoonful of butter; set over the fire,
and let boil until soft. Pick the meat
from the body of a freshly boiled crab,
and mix in with the rice; add quart
of fish stock, and strain through
sieve; season with a teaspoonful Of es-
sence of shrinlps, a pinch Of powdered
cinnamon, a few drops of onion juice
and a squeeze of lemon; return to the
fire, stir until boiling; tear up the flesh
from the claws Of the crab put it into
the soup, let heat, take up, and serve.
BisQue of Crayfsh-Take four and
one-half dozens Of small crayfish; take
out the the entrails, fin of the tail, and
shell the fish; pound the shells, with
two anchoVieS, two ta.bleSpoonfulS OF
bread crumbs, four ounces Of butter
and three peppercorns; put into
saucepan, with two quarts of fish stock
Cor Water), and set over the fire to boil
slowly for two hours; add four ounces
Of cooked rice, a small fried onion and
half a dozen cloves; let boil ten min
utes longer; pound the meat, keeping
the tails whole, stir into the boiling
soup, let cook for five minutes; rub
through fine sieve, return to the ket-
tie to heat, put in the tails, take up in
a heated tureen, and serve with sippets.
Bisque of Lobster-Boil and open
two hen Holsters, cut the meat into
dice, mash the shells and small claws,
put into a saucepan, with two quarts OF
fish stock, and let simmer for half an
hour. Pound and mix the spawn, the
fat and two tablespoonful of the meat
with a tablespoonful of butter and
flour each to a smooth paste. Strain
the soup, and add itsto the pulp; sea-
son with salt, black pepper, a grating
of nutmeg and dash of cayenne. Add
the lobster meat and the coral rubbed
fine, and serve Immediately.
Bisque of Clams-Take a quart Of
CLANS, chop half of them fine, put into
saucepan, with their own liquor, and
set over the fire to stew. Put three
cupfuls of rich milk on to boil, thicken
it with a tablespoonful of butter and
two tablespoonfuls OF flour rubbed to-
gether; strain the clam liquor into the
milk, put the pint Of whole clans in
and let cook eight minutes. Beat the
yolks Of three eggs, and add gradually
to the bisque; season with salt and a
dash of cayenne. Serve very hot with
thin slices Of lemon.
Fish Bouillon-Put three pounds of
bass, three pounds of pike and pound
of perch into a kettle, with a gallon Of
water, one onion, a bay-leaf, a sprig
Of parsley, one carrot, a stalk Of celery,
six cloves and four peppercorns. Place
over the fire, and let simmer gently for
two hours; season with salt and cay
enne; strain. This bouillon is an ex-
cellent foundation for all fish soups.