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CROUTONS FOR SOUP
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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.
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