nutes. Beat yolks of eggs with 1/4 cupful
water, add them gradually to soup off fire, and stir near fire until
cooked. Soup must not boil after yolks are added. Season with salt and
pepper and serve.

Thick Rice Soup

2 pints water or stock
Salt and pepper to taste
2 small onions
2 tablespoonfuls Crisco
1 cupful rice
1 cupful canned tomatoes, or 4 fresh ones

Wash and drain rice. Heat Crisco in saucepan, add rice and stir
constantly until a golden brown. Now add water or stock, onions and
tomatoes cut in small pieces, and seasonings. Cook slowly for one
hour.

[Illustration]

FISH

Fish, though not quite so nutritious or so stimulating as butcher's
meat, is an excellent article of diet, as it is light and easy of
digestion and well suited to delicate persons and those following
sedentary occupations, who generally do not take exercise in the fresh
air. Fish contains a fair proportion of flesh forming and mineral
matter, and the white kinds very little fat, hence their value in a
sick diet. A few fishes are rich in fat, as salmon, mackerel, eels,
and herrings; they are more satisfying as a meal, but usually more
difficult to digest, except the latter, which is fairly easy to
digest, and, being inexpensive, forms an economical food.

The digestibility will vary also with the quality of the fish and the
methods of cooking. White fish when boiled is improved by being rubbed
over with a cut lemon, or by adding a little vinegar to the water in
which it is cooked to keep it white and firm. The fish should be
put into hot, not boiling water, otherwise the higher temperature
contracts the skin too quickly, and it breaks and looks unsightly.
Salt fish may be placed in cold water, then boiled to extract some of
the salt; if the fish has been salted and dried, it is better to soak
it in cold water for about twelve hours before cooking.

Fish to be fried should be cooked in sufficient hot Crisco to well
cover it, after having been dried and covered with batter, or with
beaten egg and breadcrumbs. To egg and breadcrumb fish put a slice
into seasoned flour, turning it so that both sides may be covered.
Shake off all loose flour. Brush fish over with beaten egg. Raise fish
out of egg with the brush and a knife, drain off egg for a second, and
lay fish in crumbs. Toss these all over it, lift out fish, shake off
all loose crumbs, lay the slice on a board, and press crumbs down, so
that surface is fl