CROUTONS FOR SOUP

In a frying pan have the depth of an inch of boiling fat; also have prepared slices of stale bread cut up into little half-inch squares; drop into the frying pan enough of these bits of bread to cover the surface of the fat.

When browned, remove with a skimmer and drain; add to the hot soup and serve. Some prefer them prepared in this manner: Take very thin slices of bread, butter them well; cut them up into little squares three-fourths of an inch thick, place them in a baking pan, buttered side up, and brown in a quick oven.

FISH STOCK

Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of fish as you can get—oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan- fish; cook all together until the onions are well browned; then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock.

After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies.