The Samaritan cookery book

“Home” School of Cookery, 1 7 5 Queen’s Drive, Crosshill. FISH WITH CHEESE Cold fish. 2 oz. flour. 2 oz. butter. £ pint of milk. 2 oz. grated Parmessan cheese. 2 oz. breadcrumbs. A little white pepper, salt, and nutmeg. Make sauce with butter, flour and milk, and season with salt and pepper. Remove skin and bone from cold white fish. Butter an ashet and put a layer of fish on it, sprinkle over with a little cheese and seasoning. Repeat till all is used up. Pour sauce gently over it and when it has soaked in add a little more seasoning, and then mix what remains of the cheese with the breadcrumbs and sprinkle on the top. Put a few pieces of butter on and bake for 20 or 30 minutes. COD A LA SWORDSKAO 3 lbs. cod 1 1 tablespoonfuls breadcrumbs. 1 tablespoonful butter. 6 slices of lemon, i tablespoonful flour. I Salt and sugar. Mix butter, flour, and crumbs together in a saucepan over the fire, add three or four breakfastcupfuls of boiling water. When it boils add lemon and the cod cut in bits, and cook slowly till the fish is ready. Add a pinch of sugar and salt. Miss Armstrong, Sweden. COD STEAKS WITH TOMATO PUREE. a or 3 cod steaks, about one inch thick. 2 tomatoes. £ pint of stock. 2 teaspoonfuls of butter. a teaspoonfuls of flour. A small piece of onion. A blade of mace. Salt and cayenne pepper. Lemon juice. Dry the fish with a cloth, and sprinkle with salt, pepper, and lemon juice on the under side. Lay it on a buttered plate with another plate on the top, and set it on a saucepan of boiling water for half an hour until the fish leaves the bone. Lift it on a towel to drain, then lay on a hot ashet. Warm the butter and fry the tomatoes and onion sliced, add flour and seasonings and a small teacupful of the fish liquid, and cook for twenty minutes. Rub through a sieve. Return to saucepan to heat, and then pour over fish. FISH CREAM. 2 lbs. haddock filleted. I i teacuptul nnik. 3 ozs. breadcrumbs. i teaspoonful butter 3 eggs. I Juice of half a lemon. Salt and pepper. Boil the fish in salt and water and chop finely, heat milk and pour it over breadcrumbs and butter, then add the fish, yolks of eggs, lemon juice, salt and pepper. Beat the whites of eggs to a stiff froth and mix them in lightly. Butter a plain mould and put a round of buttered paper in the bottom, pour the mixture in, cover whn buttered paper and steam for one hour. Turn out gently, remove the round of paper, and pour over butter sauce tc which chopped parsley has been added. Mrs. Forrest, Bute Terrace, Strathbungo. CROQUETTES OF FISH. Cold fish. I Yolks of eggs. Breadcrumbs. | Butter, milk or cream. Parsley, salt and pepper. Any kind of dressed fish may be made up into croquettes. Free the fish from bone and skin and add to it an equal quantity of breadcrumbs soaked in hot milk or cream, and hard boiled yolks of eggs equal to half the flesh. Pound all in a mortar with salt, pepper, and chopped parsley to season, adding as much butter as will reduce it to a smooth paste, then form into balls or cones, dip two or three times in beaten egg and breadcrumbs, and fry in butter. Drain and serve on a napkin, or with croustades and good fish sauce. Mrs. Robertson, Haggs. FISH CUSTARD. 2 large Findon haddocks, breakfastcupfuls of breadcrumbs. 1 teacupful of milk. 2 eggs. Butter.