A CHEAP RICE AND TOMATO SOUP

Take one pint of rice water which has been drained from one cupful of rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used in other ways), and after the rice has drained in a sieve add to the rice water 1 cup stewed, strained tomatoes (measure after being strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a little cold water, salt, pepper, and 1 tablespoonful of the cooked rice, and you have a palatable soup, as the water in which the rice was boiled is said to be more nutritious than the rice.

FISH, CLAMS AND OYSTER (BONED SHAD)

How many young cooks know how to bone a shad?  It is a very simple process, and one becomes quite expert after one or two trials.  And it fully repays one for the extra time and trouble taken, in the satisfaction experienced by being able to serve fish without bones.  With a sharp knife cut the fish open along the back bone on the outside of the fish, but do not cut through the bone, then carefully cut the fish loose along the back bone on each side, cut the centre bone away with the smaller bones branching out on each side attached.  Cut the shad into sizable pieces after being washed in cold water and dried on a cloth to take up all the moisture.  Dip pieces of fish into white of egg containing a teaspoonful of water, roll in fine, dried bread crumbs, season with salt and pepper, drop in hot fat, and fry a rich brown.  Serve on a platter, surrounded by a border of parsley.

Some small portions of the fish will adhere to the bones, however carefully the fish has been boned.  The meat may be picked from the bones after cooking in salt water until tender.  Flake the fish, and either make it into small patties or croquettes.

Shad roe should be parboiled first and then dredged with flour on both sides and fried in drippings or a little butter.

CROQUETTES OF COLD, COOKED FISH

Shred or flake cold, cooked fish, which has been carefully picked from bones.  To 2 cups of fish add an equal amount of mashed potatoes, a small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, lightly beaten, 1 teaspoonful of chopped parsley, season with salt and pepper.  Mix all well together, and when cold, form in small croquettes.  Dip into white of egg containing 1 tablespoonful of water, roll in fine, dried bread crumbs and fry in hot fat.  Shad, salmon, codfish, or any kind of fish may be prepared this way, or prepare same as “Rice Croquettes,” substituting-fish for rice.

SHAD ROE

Shad roe should be carefully taken from the fish, allowed to stand in cold water, to which a pinch of salt has been added, for a few minutes, then dropped in boiling water, cooked a short time and drained.  Dredge with flour and fry slowly in a couple tablespoonfuls of butter and lard or drippings until a golden brown.  Be particular not to serve them rare.  Serve garnished with parsley.