Around-the-world cook book

Remove the bone from the fish, and cut the meat into strips. Roll these and fasten with wooden toothpicks. Soak the rolls for an hour, in olive oil and lemon- juice; then roll them in seasoned bread-crumbs, next in beaten egg, and then again in bread-crumbs. Now put into a baking-dish, and on each roll of fish put a slice of larding pork. Sprinkle generously with chopped onion, and green olive, and bake about 45 minutes, or until it is well-browned. BRAZILIAN SHRIMPS Shrimps, 1 pound (or 1 can), Tomato juice, 1 pint. Green pepper, 1, Onion, 1, Butter, 1 tablespoon. Flour, 2 tablespoons. Sugar, 1 teaspoon. Cut the pepper and onion in long thin strips and place them in the stewpan with the tomato juice. Let this boil about 15 minutes, and then add the shrimps. Cream the butter and the flour together, and add these to the mixture, and allow the whole to boil together until it thickens, and is smooth. MACKEREL CHAMBERLIN'S METHOD Take one or more mackerel, and soak them for about 48 hours, changing the water once. Then put them in a pan, and cover with cream, or rich milk, or the nearest you can get to it, and put them in the oven and cook until the cream is brown. FISH CUTLETS Codfish, or salmon, 1 pound, Flour, 2 tablespoons. Butter, 1 tablespoon, Chopped parsley, 1 teaspoon, Onion juice, 1 teaspoon, Lemon juice, 1 teaspoon, Milk, 1 pint, Eggs, 2 yolks. Salt and pepper. Boil the fish in cheese-cloth for 15 minutes, then pick it to pieces. Heat the milk and add to it the butter and flour which have been creamed, the salt, pepper, parsley, onion juice, lemon juice and eggs. Let it stand 3 or 4 hours on the ice, then form into cutlet shape, dip into egg and breadcrumbs, and fry in a wire basket. FISH PASTE JAPANESE Halibut, cod, salmon, or pompano, 1 pound. Butter, 1 tablespoon, Flour, 1 tablespoon, Milk, 1 cup. Cream, 1 tablespoon. Lemon juice, 1 teaspoon, Onion juice, 1 teaspoon, Egg, 1. Boil the fish for a few minutes, and then put it through a puree sieve. To this add the beaten white of tbe egg, and set it away to cool. Melt the butter and flour together, and while they are boiling, add the milk. Take it away from the fire, and add the yolk of the egg, and the seasoning. Then return it to the fire, and cook it until it is smooth, then take it from the fire, and add the fish, which was set aside to cool. Place the whole mixture in small cups, or molds to cool. This should be served on a bed of rice, and garnished with cresses. STEWED TERRAPIN CHAMBERLIX'S METHOD Terrapin, 1, Eggs (yolks, only), 4, Butter, i/o cup. Cream, i/(> cup, Madeira, or sherr>% i/j cup. Put the terrapin in boiling water for 5 minutes, to loosen the skin; then take it out, skin it and replace it in the hot water. When the claws are soft it is sufficiently boiled. Take it out, and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand-bag; and then cut up the remainder. Cut up entrails and all, about i/^-inch lengths. Be careful to preserve all the juice.