Around-the-world cook book

This is but the juice of stewed blackberries, strained, slightly thickened and flavored with nutmeg. PEACH PUREE This can be made by adding a little lemon-juice, bitter almond, and thickening, to fresh or canned peaches, and straining through a sieve. FISH TIMES FOR COOKING FISH The following table gives approximately the time for cooking fish. The times will in some cases vary, owing to the quantity to be cooked, the state of the fire, and for other unforeseen reasons. BAKED Halibut (per pound), 12 minutes Shad, * * • 15 minutes Bluefish, ** 15 minutes BOILED Cod (per pound), 15 minutes Halibut, /' 20 minutes Salmon, ** 20 minutes Turbot, '' 20 minutes Mackerel, 10 minutes Lobster, 20 to 30 minutes BROILED Mackerel, 10 minutes Bluefish, 12 to 15 minutes Small thin fish, 5 to 8 minutes FRIED Whiting, 5 minutes Soles, 5 minutes Flounders, 5 minutes Smelt, 5 minutes Fish-balls, 5 minutes Trout, 5 to 10 minutes Slices of fish, 4 to 6 minutes CORRECT SAUCES TO SERVE WITH FISH Raw oysters — Tomato catsup, horseradish, and cut lemon. Baked bluefish — Serve Worcestershire sauce or walnut catsup. Baked halibut — Serve Worcestershire, or walnut catsup. Baked shad — Serve Worcestershire, or walnut catsup. Boiled cod — Serve caper sauce, egg sauce, or cream sauce. Boiled soft crabs — Serve sauce tartare. Boiled mackerel (salt) — Serve vinegar and melted butter, or, serve parsley sauce. Boiled salmon (cold) — Serve vinaigrette sauce, or serve sauce tartare. Boiled salmon (hot) — Serve hollandaise sauce, or caper sauce, or cream sauce. Boiled sole — Serve maitre d 'hotel butter. Broiled fish (cold) — Serve sauce piquante. Broiled mackerel (fresh) — Serve lemon butter. Broiled mackerel (salt) — Serve maitre d 'hotel butter. Broiled salmon — Serve bearnaise sauce, sauce piquante, or tomato butter. Broiled shad — Serve cucumber salad. Fried fish-cutlets — Serve sauce tartare. Fried eels — Serve sauce tartare. Fried halibut — Serve sauce tartare. Fried flounders — Serve Dutch sauce, and quarters of lemon. Fried smelt — Serve sauce tartare. Fried soles — Serve anchovy sauce and fried parsley. Lobster cutlets — Serve sauce tartare. SALMON LOAF, NO. 1 Canned salmon, 1 can, Bread-crumbs, 1 cup, Eggs, 2, Lemon-juice, 1 tablespoon, Worcestershire, 1 teaspoon. Salt and pepper. Free the salmon from bones and skin, and save all the oil, and use it instead of butter. Pick the salmon all up, fine, mix well together in a chopping-bowl. Pack it in a wellgreased bowl and steam for half an hour. Turn it out on a platter, garnish with parsley and slices of lemon, and serve with a white-fish sauce, made with hardboiled eggs. This is enough for 6 persons. This mixture may also be used for making salmon croquettes. SALMON LOAF, NO. Z Canned salmon, 1 can, Bread-crumbs, 1 cup, Eggs, beaten, 2, Milk, 1 cup, Melted butter, 1 tablespoon, Salt and pepper. Pick the salmon into small pieces, remove all the bones, add the melted butter, beaten eggs, bread-crumbs, milk, salt, and pepper; mix well, and pack in a small buttered pan, and bake for 1 hour. Turn the loaf out on a platter, and pour over it the following sauce. Sauce Milk, 1 pint,