Tried favourites cookery book

Cut slices of salmon and cucumber, and put them between bread and butter ; then roll them up in a lettuce leaf soaked in vinegar for 1 hour j or a salad dressiug. Salt Cod with Egg Sauce. 1 lb. Salt Cod, soaked, boiled, cooled, and chopped fine; 1 teacupful 1 tablespoonful Cornflour, 2 beaten Eggs, 2 tablespoonfuls Buttei, a little chopped Parsley, half as much mashed Potatoes as fish. Pepper to taste. Heat the milk, thicken with cornflour, then add potatoes, rubbed very fine; next the butter, then Hie eggs and parsley, and lastly the fish. Stir and toss till smoking hot, then pour into deep dish. Salt Fish and Sauce. Soak fish over night, or at least for 5 hours in tepid water, skin side up. Scrape skin, .and lay skin side up (to catch the scum which settles) in cold water. ' When ready, take off skin nicely, pour egg sauce over, and over that grate the yolk of an egg. Sardine Sandwiches. Wipe and bone the sardines ; squeeze a lemon over them ; place them inside the bread and butter with a layer of cress. Sardine Savoury. i lb. Flour, 2 oz. Butter, 1 yolk Egg, Salt, a little cold Water, 1 tm Sardines, 1 oz. Parmesan Cheese, 1 oz. Butter, Cayenne, White of Egg. Eub 2 oz. butter into the flour ; add salt and yolk of egg, mixed with a few drops of water, and knead into a firm paste ; roll out as thinly as possible, and cut into oblong pieces. Cut the tails off the sardines and wipe off the skin ; melt 1 oz. butter, and dip each sardine into it ; roll in the crumbled cheese, and then wrap up neatly in the paste, sealing the ends with white of egg. Fry gently a golden brown in bath of fat ; drain, and dish up neatly on folded serviette. Sprinkle over a little cheese and cayenne, and serve hot. Fish Sausages. 1 teacupful Cooked White Fish, 1 do. Cooked Lobster or Shrimps, 1 do. Bread Crumbs, 1 dessertspoonful Parsley, ^ do, Thyme, C Mushrooms, 1 raAv Egg and 1 Yolk, 1 teaspoonful Salt, and ^ teaspoonful Pepper. Pound fish. Add crumbs and seasoning and egg. Make mixture into sausages with floured hands, egg, bread-crumb, and fry. Shape Of Cold Fish and Potatoes, or Fish Cakes. Mash potatoes with two forks, or put through sieve. Mix equal quantities of potatoes and fish. See that there are no bones in fish. For lb. of fish and potatoes add 1 oz. dripping, saltspoon curry powder, J saltspoon mustard, a little salt, and 1 egg. Butter baking tin, and work it into the shape of a fish with two knives dipped in milk, putting parsley in for eyes. Bake in quick oven. Garnish with sliced carrot and cut lemon, if liked. Mixture may be formed into cakes, and fried in pan ; or into balls, egged and bread-crumbed, and fried in boiling fat. Plainer fish cakes may be made with equal quantities of potatoes and fish, with pepper and salt ; slightly flour them and fry till they are a nice brown colour. Skate (Dressed). Boil till ready, about ½ hour, a thick cut of skate. Remove the flesh from the bones, making it into neat flakes. Have a pie dish buttered ; put in it a layer of skate, a layer of white bread crumbs, and a layer of grated cheese; rejaeat till the skate is all used. Make a sauce with milk, butter, and flour. Pour over all, and bake in the oven, browning before the fire at the last. To Fry Soles.