Stevenson Memorial Cook Book Part 6

FISH SOUFFLE

Mrs. W. I. Clock

One cup baked fish; four eggs; one cup bread crumbs; one heaping tablespoonful b.u.t.ter. Mix flaked fish and fresh bread or crumbs, place in greased baking dish, pour over the beaten eggs and milk; the seasoning should be added to the fish and bread crumbs before placing in dish. Add the b.u.t.ter in small pieces over the top of the dish, before placing in oven. Bake in hot oven thirty minutes.

FISH WITH TOMATO SAUCE

Mrs. Robert Woods

Bake a well selected fish in oven after seasoning with pepper and salt.

When done serve with sauce made as follows:

Pour a quant.i.ty of sweet oil in a saucepan. When hot, add two sliced onions and when they are cooked, add flour and let onions brown in same.

Strain a can of tomatoes and add thereto a small gla.s.s of good wine, and a box of mushrooms chopped fine. Let sauce cook, after adding a boquet of thyme, sweet bay, cloves, green onions and garlic. Use red pepper only; and pour over baked fish and serve.

CODFISH b.a.l.l.s

Mrs. C. A. Jennings

One and one-half cupfuls of raw codfish picked up; three cupfuls of raw potatoes, diced; one egg; b.u.t.ter size of a walnut; boil potatoes and fish together until potatoes are soft. Mash, and add pepper and a dash of salt, b.u.t.ter and unbeaten egg and beat until light and thoroughly mixed. Shape roughly in a tablespoon and fry in smoking fat.

COD FISH b.a.l.l.s

Belle Shaw

Half pint measure of raw potatoes, cut in small pieces; one-half pint cod, picked to small pieces. Boil together until potatoes are tender; pour off water and mash very fine; add one egg, one tablespoonful cream and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper to absorb grease. Serve with cream sauce if desired.

Sauce: One tablespoonful b.u.t.ter; one tablespoonful flour; cook but do not brown. Add to this a pint boiling milk, a pinch salt, and a few pieces of cod to flavor.

CODFISH PUFF

Mrs. Grant Beebe

Two cups shredded codfish; one cup milk; one tablespoonful flour for thickening; three eggs. Put milk on stove to warm, then add thickening, then codfish that has been soaked and drained, then the beaten yolks.

Lastly fold in the whites beaten.

BROILED FINNAN HADDIE

Mrs. W. D. Hurlbut

Wash fish well; lay in dripping pan, cover with fresh water and allow to stand an hour. Drain, place on fish plank, brush with melted b.u.t.ter and put under blaze, not too close, and broil for twenty minutes, or until a nice brown. Take out plank, surround the edge with mashed potatoes, decorate with hard boiled eggs and sprigs of parsley.

FRIED SHAD ROE

Mrs. W. R. McGhee

Boil shad roe for fifteen minutes in acidulated salted water; remove, cover with cold water and let stand for a few minutes; dry thoroughly and roll in cracker crumbs, egg and again in crumbs and fry. Garnish with lemon slices.

STUFFING FOR FISH

Mrs. Max Mauermann

One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers; one teaspoonful chopped pickles; small piece of b.u.t.ter.

SHAD ROE, BAKED--Ca.s.sEROLE

Mrs. Louis Geyler

Boil roe in salted water (acidulated) five minutes, drain, and cover with cold water five minutes; drain and wipe dry. Brush with melted b.u.t.ter, dust with salt and pepper and paprika. Put in ca.s.serole, pour on one-half cup stock and one-fourth cup best sherry or water and bake twenty minutes. Add to sauce two or three yolks mixed with one cup cream and strain over roe. Or pour over thin tomato sauce.

FROGS LEGS A LA POULETTE

Mrs. W. D. Hurlbut

Trim and clean the frogs legs; boil three minutes. Cover with a sauce made as follows: Three tablespoonfuls b.u.t.ter and three of flour rubbed together; add one-half cup of cream and one cup of chicken stock; season with salt and pepper and just before serving add the yolks of two eggs, well beaten, and one-half tablespoonful lemon juice. Very nice served in a chafing dish.

FROGS LEGS, TARTARE SAUCE

Trim and wipe the desired number of frogs legs; sprinkle with salt and pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry three minutes in deep hot fat. Drain and serve at once with tartare sauce.

SALMON EN Ca.s.sEROLE

Mrs. George D. Milligan

One pint milk; three tablespoonfuls flour; stir until smooth; cook and remove from fire; add one-half cup b.u.t.ter. When cool add two well beaten eggs, pepper and salt and bake in ca.s.serole, putting a layer of sauce, then salmon and finish with bread crumbs on top. Bake about thirty minutes.

MOULDED SALMON

Mrs. C. A. Robinson

One can of salmon; three eggs; one-half pint milk; chopped parsley, pepper and salt and a little Worcesters.h.i.+re sauce. Chop the salmon very fine, first picking away all skin and bone; beat the eggs, add the seasoning, mix thoroughly and steam two hours in a mould.

SALMON CROQUETTES

Mrs. George Longwell