Cookery for every household

Prepare and cook the cod as in Recipe 193, and break it in pieces. Put these on a greased fireproof dish and sprinkle half the cheese over. Cover with i pint good white sauce or bechamel sauce, and sprinkle the remainder of the cheese and the breadcrumbs on the top. Place on a few small pieces of butter and bake in the oven until nicely browned. Time to bake, 20 minutes. Sufficient for 3 or 4 persons. 197. Salt Cod a l'Americaine (Morue à l'Américaine)) 1 lb. salt cod. Seasoning. 5 or 6 potatoes. 1 onion. 1 oz. flour. 1 or 2 oz. butter. 2 eggs. ! pt. milk. 3 tablesps. grated cheese. Prepare and cook the cod as directed in Recipe 193, and break it in small pieces free from skin and bone. Cook and sieve the potatoes and chop the onion finely. Melt the butter in a saucepan, put in the onion, and cook it for 5 minutes without allowing it to brown. Add the flour and mix it in smoothly with a wooden spoon, then pour in the milk and stir until boiling. Now stir in tbe prepared potatoes and fish with the yolks of the two eggs and seasoning to taste, and mix all thoroughly. Whip up the whites of eggs to a stiff froth and mix them in lightly at the last. Pour the mixture into a greased pie-dish, sprinkle the cheese on the top, and bake in a good oven until well browned. A dish of baked tomatoes may be served separately. Time to bake, 20 minutes. Sufficient for 4 or 5 persons. 198. Smoked Cod a la Creole 1 lb. smoked cod. 2 oz. butter or dripping. \ pt. tomato puree. 2 table-sps. chopped onion. ^ lb. rice. Salt. Pepper. First wash the rice, put it into a saucepan with boiling water and a little salt, and let it cook 10 minutes, then strain. In another saucepan melt the butter or dripping, put in the chopped onion, and let it cook by the side of the fire for a few minutes without browning. Then add the strained rice, the fish cut in small pieces, and J pint tinned or fresh tomatoes rubbed through a fine sieve. Let all simmer slowly until the fish and rice are thoroughly cooked. Season with pepper, and salt if necessary. Serve hot. A few plainly boiled potatoes may be served separately. Note. — Any other smoked fish may be used instead of cod. Time to cook, about J hour. Sufficient for 4 or 5 persons. Conger Eel (Congre) This is a sea-fish of the same form as the freshwater eel, but generally much larger. It sometimes grows to a very large size. The flesh is somewhat coarse and oily, but, if carefully prepared and well cooked, it will make quite a good dish. When small the conger eel may be cooked in the same way as ordinary eels, allowing longer time, but if large cook like cod. It also makes very good soup. 199. Baked Conger Eel 3 lbs. conger eel. \ gill vinegar. 1 dessert-sp. chopped onion. Pepper and salt. (Congre Farci au Four) Stuffing, 2 or 3 anchovies. 2 oz. butter or dripping. A little flour. 1 pt. anchovy sauce.