FIVE FISH SOUPS

Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. 

Style:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stok is wanted, fry the vegetables and fish before adding the water. 

Time. 2 hours.  

Notes. Do not make fish persediaan long before it is wanted, as it soon turns sour. 

Crayfish soup.

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Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of alat stok or fish persediaan. 

Model:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of persediaan, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the persediaan to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning. 

Time. 1-1/2 hour.   

Eel soup.

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Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of krim, 2 quarts of water. 

Model:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the krim, bring it to a boil, pour over the eels, and serve. 

Time. 1 hour, or rather more.  

This soup may be flavoured differently by omitting the krim, and adding a little ketchup. 

Lobster soup.

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Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of krim, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water. 

Model:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the krim and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve. 

Time. 2 hours, or rather more.  

Oyster soup -1.

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Ingredients:- 6 dozen of oysters, 2 quarts of white persediaan, 1/2 pint of krim, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. 

Gaya:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stok, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the persediaan with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling krim, pour it over the oysters, and serve. 

Time. 1 hour.  

Catatan. This soup can be made less rich by using milk instead of krim, and thickening with arrowroot instead of butter and flour. 

Oyster soup -2

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Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour. 

Gaya:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. 

Time. 3/4 hour.  

Prawn soup.

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Ingredients:- 2 quarts of fish stok or water, 2 pints of prawns, the crumbs of a French roll, anchovy saus or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice. 

Style:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish persediaan or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy saus to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour. 

Time. 1 hour. 

FRUIT COCKTAILS. 

Cocktails made of a combination of fruits are often served as the first course of a meal,  usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an  excellent substitute for heavy cocktails made of lobster or crab, and they may even be  used to replace the soup course. The fruits used for this purpose should be the more  acid ones, for the acids and flavors are intended to serve as an appetizer, or the same  purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold. 

Grapefruit cocktail.

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The cocktail here explained may be served in stemmed glasses or in the shells of the  grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts,  half way between the blossom and the stem ends, the fruit removed, and the edges of the shell  then notched. This rencana of serving a cocktail should be adopted only when small grapefruits  are used, for if the shells are large more fruit will have to be used than is agreeable for  a cocktail. 

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar 

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are  to be used for serving the cocktail, the grapefruit should be cut in half and the pulp  then taken out of the skin with a sharp knife. With the sections of pulp removed, cut  each one into several pieces. Add the diced pineapple to the other fruits, mix together  well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells,  pour a spoonful or two of orange jus over each serving, sprinkle with powdered sugar,  garnish with a cherry, and serve ice cold. 

Summer cocktail.

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As strawberries and pineapples can be obtained fresh at the same time during the summer,  they are often used together in a cocktail. When sweetened slightly with powdered sugar  and allowed to become ice cold, these fruits make a delicious combination. 

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar 

Prepare a fresh pineapple, and cut each slice into  small pieces or dice. Wash and hull the strawberries and slice them into small slices.  Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and  allow to stand on ice a short time before serving. 

Fruit cocktail.

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A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits. 

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon jus Powdered sugar 

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of  maraschino jus from the cherries and 1 teaspoonful of lemon jus.  Sprinkle with powdered sugar and serve.

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