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Salmon Soup

The remnants of any canned or boiled salmon may be used for this. Pick the fish apart and moisten with the liquor in the can and a little warm water, or water in which the fish was boiled. Press st through a purée strainer. There should be one cup fish pulp and liquid. Season with salt and pepper as needed. Make two cups of white sauce No. I (see page 67), add the fish, and heat together, but do not boil. Just before serving add a little well-washed and finely minced parsley, or a tablespoonful of hot green peas. If too thick, thin with a little hot milk.