The Aunts' Cook Book

2 lbs. of any coarse fish such as halibut, steak cod or had- dock. Remove bones and put through food chopper, then rub through a sieve. Make very soft with good cream, season with salt and pepper and a little nutmeg if liked. Add two eggs beaten, and put mixture into individual molds, or ring mold. Stand in water in a pan and bake J^ hour. Turn out and serve with any good fish sauce poured over. Aunt Emery's Turbot a la Creme Boil 2 and ^ pounds of fish (chicken halibut if possible), separate from bones, shred in fine pieces and dry thoroughly. Boil IJ^ pints of milk and \^ pint of cream, seasoning with onion, mace, thyme (in leaves), parlsey, salt, pepper, and if you like, a little anchovy paste to give it a pinkish color. Thicken the sauce with about 2 tablespoons of cornstarch, made smooth in a little cold milk. Strain sauce after adding the thickening. Mix thoroughly with the fish, adding a little more warmed cream the last thing, if desired very creamy. Put in baking dish, cover top with buttered crumbs, and bake 20 minutes. Serves 8 people. Fish Foods 29 Aunt Emery's Halibut, or Sword Fish Recipe 2 lbs. of sliced fish, about J^ cup water 1 inch thick tablespoon of butter 1 onion teaspoon flour ^cup chopped salt pork breadcrumbs, browned 3^ carrot, chopped in butter 1 green pepper, chopped Fry onion, carrot, and pepper in the salt pork until light brown. Spread fish with this mixture, and pover the whole with the bread crumbs. Put fish in a pan with the half cup of water in the bottom, and baste with the juices 2 or 3 times while cooking, about J^ an hour in hot oven. When done, thicken the juices with the flour and butter blended and pour over the fish. Aunt Robbie's Fish Pudding 1 pint of cooked halibut or 13^ teaspoons salt whitefish % teaspoon pepper }/2 cupful of thin cream (or milk) J^ teaspoon onion juice 1 3^ tablespoonsful of butter 2 eggs }^ tablespoonful of flour Pound the fish in a mortar until it is thoroughly mashed then rub it through a puree sieve. Season the pulp with salt pepper and onion juice. Put the butter into a saucepan when melted, add the flour and cook for a few minutes, then add slowly the cream or milk, stirring constantly until well scalded; then add the fish pulp, take from fire, add the beaten eggs and mix thoroughly. Butter well a ring mold holding a pint or little more; put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mold with a greased paper, and set in a pan of warm water covering 3^ the mold. Bake in a moderate oven 30 minutes and do not let the water 30 Fish Foods boil. Place the form of fish on a hot dish, fill the center with boiled potato balls; pour over the whole some Bechemel or white sauce; sprinkle the top with chopped parsley. This is very good served with lobster sauce. Aunt DelPs Lobster Cutlets 2 cups chopped lobster meat few grains cayenne }/^ teaspoonful salt 1 teaspoonful lemon juice J^ teaspoonful mustard 1 cup thick white sauce Add seasoning to lobster, then add to white sauce while latter is hot. Cool, shape, dip in crumbs, then in beaten egg, then crumbs again. Fry in deep fat and drain. Serve with tomato cream sauce. Aunt Virginia's Lobster a la Newburg ^ lb. lobster, cut in small pieces. Put in chafing dish 1 tablespoon flour and 34 lb. of butter. Add 1 gill of cream, and the yolks of four hard boiled eggs, mashed fine. Stir this over the fire until it begins to thicken, and when hot take it from the fire, add 34 teaspoon of salt, a pinch of mace, a dash of cayenne, and four tablespoons of sherry wine. Auntie's Deviled Crabs