Tried favourites cookery book

Lay a red herring in hot water a few minutes before cooking. Salt fish are quickly freshened by soaking in sour milk. If you require to use an ordinary pan for cooking fish, scour after use with soda ivater, put a small piece of butter on dish-cloth and rub all round the pan, and all taint of _ psh will disappear'. Or, after frying onions or fish put a little vinegar in pan — will quickly remove odour. Season bread crumbs with salt and pepper, and a little chopped parsley if liked, before using for fillets of fish. Anything fried in boiling fat is puffed up and made very light by lifting it three or four times out of fat during the process. This lets in the air, and makes a great difference. In boiling fish, salt the water in the proportion of a tablespoonful to each gallon of water. Lemon juice is always an improvement to white fish. Never touch any mixture with curry powder with wooden spoon. Three ways of frying Fish. First Way. — Fillet fish ; wash and dry. Egg and bread-crumb. Fry in boiling fat. Second Way. — Dip first in milk, then in flour. Fat must be even hotter for this than when egged and bread-crumbed. Third Way. — Make a batter of flour, milk, a little salt, and tiny pinch of baking powder — about the consistency of thick cream. Dip fillets in batter, and fry, without wire basket, as then they are apt to stick, which takes off batter. (Norwegian) Fish Balls. 1 lb. Haddock, Pepper and Salt, 1 teacupful of Cream, grated Nutmeg. Scrape from the bone and pound in mortar till fine. Boil the bones and keep extract ; season with pepper and salt, and grated nutmeg ; add a small piece of butter about the size of a walnut. Boil cream and let it cool, then pour it among fish and flavouring. Make into balls and cook in extract or boiling fat. Serve with white sauce, coloured pink. Canelle of Fish. ] breakfastcupful Bread Crumbs, 1 do. Cooked Fish, a little minced Parsley, Pepper and Salt. Beat 3 eggs ; add ^ teacupful of milk ; mix all, and steam in a buttered mould 1 hour ; pour some nice Avhite sauce over. Chartreuse of Fish. Wet mould. Put in a little aspic jelly. Lay in any sort of cooked fish you like, and some hard-boiled eggs and sprigs of parsley. Let this set, and add some aspic. Make a sauce with 1 tablespoonful salad oil, 1 yolk egg, 1 tablespoonful vinegar, 1 teaspoonful tarragon vinegar, 1 teaspoonful Chili vinegar, salt and pepper. Mix with some more fish, eggs, aspic, etc., till mould is full. Set to cool. Turn out, and decorate with hard-boiled eggs and parsley. Boiled Cod or Haddock. 3 lbs. Fish. Put fish in boiling water (salted). Boil 1 minute, then pour in a cupful cold water gently to reduce heat, and allow fish to cook 15 or 20 minutes, according to thickness of fish. Drain immediately. Cod Fish Cutlets.