dd pinch of baking soda to tomatoes,
then add gradually to Crisco mixture. Just bring to boiling point and
serve with tablespoonful whipped cream on top of each plate.

Fish Soup

1 lb. cod, or other white fish
2 tablespoonfuls Crisco
1 quart white stock, or half milk and half water
1 small carrot
1 small onion
1 stalk celery
3 parsley sprigs
1 blade mace
2 egg yolks
1/2 cupful cream
1 lemon
2 tablespoonfuls flour
1 teaspoonful chopped parsley

Dry toast

Wash and dry fish and cut into small pieces. Put into saucepan with
stock, vegetables cut in small pieces, parsley and mace. Let these
simmer for half hour, then strain off liquid. Melt Crisco in pan, stir
in flour, then add fish liquor and stir till it boils. Draw it to the
side of fire and let cool slightly. Beat yolks of eggs with cream,
and, when soup has cooled, strain them in. Reheat soup without boiling
it, to cook eggs. Season, and add few drops lemon juice and chopped
parsley. Serve with small pieces of dry toast.

Lentil Soup

1 cupful lentils
2 cupfuls milk
3 tablespoonfuls Crisco
3 pints stock or water
1 onion
1 carrot
2 stalks celery
1 tablespoonful flour
1 bay leaf
Salt and pepper to taste
1/4 cupful cream
Croutons

Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot
and celery into small pieces, then put them into a saucepan with
Crisco, cover, and cook gently for fifteen minutes. Add stock and
simmer 2 hours, then rub through sieve. Return to pan, add milk,
seasonings, and bring to boil. Moisten flour with 1/2 cupful milk or
stock, add it to soup and simmer five minutes. Season to taste and add
cream. Serve with croutons of fried or toasted bread.

Lentils are a small leguminous seed, not so generally known as beans,
but an excellent nitrogenous food, containing about 25 per cent.
protein, more than 50 per cent. starch, with over 2 per cent. fat.
They are not used as much as they ought to be.

Croutons are made by cutting bread into tiny cubes and browning
through and through in hot oven or putting into a frying pan with 2
tablespoonfuls Crisco and browning well. If latter is used great care
must be used as the croutons will brown easily.

Lobster Bisque

1 can lobster
1 cupful breadcrumbs
1 quart milk
1 quart water
1 tablespoonful flour
1/4 cupful Crisco
Salt, pepper, red pepper, and grated nutmeg to taste
Squares fried br