SOUP GARNISHINGS

Fish, Lobster, Shell-Fish.

Fish must be perfectly fresh to be good. When fresh, the eyes are bright and the flesh perfectly firm. It must be carefully cleaned, well washed, and wiped dry. If not to be used immediately, put it on ice (skin side down), but do not allow it to come in contact with milk, butter, or other foods.

Allow ten minutes to the pound for boiling fish. Put it into warm water and bring rapidly to boiling point, then simmer until done. In the water put a good seasoning of salt, the juice and rind of a small lemon, a large spoonful of malt vinegar, and a few slices of soup vegetables.