Around-the-world cook book

Cornstarch, 2 tablespoons, Butter, 1 tablespoon, Egg, 1, well-beaten. Salt and pepper. Heat the milk to the boiling point, add the cornstarch, and butter, season with salt and pepper, stir well together, and just before removing from the fire, add the beaten egg, and stir it in thoroughly. CREAMED SALMON Salmon, 1 1-pound can, Butter, 1 tablespoon. Flour, 2 tablespoons, Milk, hot, 1 pint. Eggs, whites only, boiled and chopped, 3, Peanuts, chopped, 1 cup, Salt and Cayenne pepper. Melt the butter and flour together, and season with salt and cayenne ; then add the pint of hot milk. Cook until this is smooth and then add the salmon, which has been freed from bones and skin, and next add the chopped nuts and the chopped boiled whites of the eggs. This may be served on buttered toast, or in ramekins. DEVILED SALMON Salmon, 1 1 -pound can, Butter, 1 tablespoon, • Flour, 1 tablespoon, Cream, 1 cup, Eggs, hard-boiled (yolks, only), 3, Chopped parsley, 1 tablespoon. Nutmeg, salt, cayenne. Put the butter and flour in a pan, and when melted add the cream. Stir until it is smooth and thick. Add the yolks of the eggs mashed fine. Season with salt and cayenne, and a little nutmeg, and add the fish and parsley. Turn it out into a greased baking-pan, or into individual dishes, and bake until light brown. Serve with cucumber sauce. CODFISH BALLS Salt codfish, 1 pound, Potatoes, 6, Milk, 1 pint. Butter, 2 tablespoons, Eggs, 2. Boil the fish, changing the water once, so that it may not be too salty. While still hot, pick it fine, so that it is feathery. This cannot be done with a fork, but must be done with the fingers. At the same time have ready hot potatoes, boiled. Mash them well, and make them creamy with milk and butter. To 3 cups of the mashed potatoes take II/2 cups of fish. The fish should not be packed down. Beat the eggs lightly, and stir them into the other ingredients. Then beat well together the whole mixture, till light; then mold it into small balls, handling it lightly, and before frying, roll the balls in flour. Fry in a basket. The pot must be deep enough to allow the fat to cover them well. MELTING CODFISH CAKES Codfish, picked up, fine, 1 large cup, Potatoes, 2 cups, mashed, Butter, 1 tablespoon. Eggs, 2, Cream, 2 tablespoons. Boil tlie picked codfish with the potatoes, and when the potatoes are well done, mash all well together, add the butter, eggs, and cream, and beat all together until it is soft and creamy. Then drop the mixture from a spoon, into a frying pan of very hot lard. They should be cooked quickly, as too long cooking will make them dry. FLANKED SHAD Shad, one of 4 to 6 pounds, Melted butter, i/^ cup, Salt, 14 teaspoon, Mustard, V2 teaspoon, Tabasco, 3 or 4 drops, Walnut catsup, 1 teaspoon, Worcestershire, Vl» teaspoon. The "plank" used should be of well-seasoned oak, about 2 inches thick. Those sold in the stores usually have wires attached for fastening the fish. Before using a new board brush it well several times with olive oil, and place it before a hot fire so that the oil will strike in. The wood will absorb considerable oil. Having the board in readiness, clean the fish, and remove the backbone, rinse well quickly in slightly salted water, and dry it on a soft cloth.