Tomato Bouillon - Croutons

Finnan-Haddie A La Delmonico

Mashed Potatoes Browned Parsnips

Blackberry Sponge

Tomato Bouillon

To 1 pint of tomatoes, or if desired, tomato juice only, add 1 1/2 pints plain soup stock, 1/2 T chopped onion, 1/4 bayleaf, 3 cloves and 1/4 t celery seed. Mix well together, boil 20 m, strain and serve.

Bouillon cubes may be used instead of stock if the latter is not available, using 4 cubes to 1 quart of hot water. Or beef extract may be used in the proportion of 4 t to 1 quart of hot water. Directions for making stock will be given later.

Finnan-Haddiea La Delmonico

Wash 1 pound of fish thoroughly; then soak 1/4 h in cold water; drain, cover with water just below the boiling point and let stand 15 m; drain and wipe dry. Remove the skin and bones and separate into flakes. Put the flaked fish into a buttered serving dish, pour over it Thin White Sauce

(p. 38) equal in quantity to the fish, about 2 c, cover with buttered crumbs, and bake in a hot oven long enough to brown the crumbs and to thoroughly heat the fish.

Browned Parsnips

Scrape, halve and boil 4 good-sized parsnips. When tender, drain and heat in a skillet with 2 T butter until golden brown in color.

Blackberry Sponge

Fill an earthen bowl closely with 2 c of small cubes of bread. Pour over the bread hot blackberry juice until the bread has absorbed all it will. Set the sponge aside in a cool place for several hours. When ready to use, turn from the bowl and serve with cooked blackberries, sugar and cream. Other fruits may be used with this dessert, according to one's taste and convenience.

Preparing The Meal

Wash the fish and put it to soak in cold water 1 h before dinner time; make the White Sauce (p. 38') for the fish, which should then be flaked. Arrange the fish in a baking dish and cover with the White Sauce.

Combine the tomato juice and stock and heat.

Make The Croutons

Drain parsnips from the boiling water, and brown in butter. While cooking, drain potatoes, reserving half for the next day's dinner; mash the other half and keep hot until needed.

Serve the soup with the croutons, then the rest of the dinner.