These proportions give three pints of soup.

Vegetable purees may be prepared in the same way.
=Salt Codfish with Tomato Sauce.= Saute one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of butter; add two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water.

Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.
=Salt Codfish in Cream Sauce.= Pick enough salt codfish into bits to make one cup.

Let stand in cold water about half an hour.

Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg.