The Samaritan cookery book

Skin and bone fish. Put a layer of fish, some bits of butter, and a layer of crumbs alternately till all is used up in a well buttered piedish. Make a custard of eggs and milk, yolks and whites of eggs beaten separately, and pour over the whole. Bake in a hot oven 1 1 hours. Mrs. Gossman. FISH CUSTARD. 2 lbs. filleted haddock. | i egg. i teacupful milk. Put a little pepper and salt on fish and roll in breadcrumbs, then lay it in a buttered pie dish and put small pieces of butter on top of fish. Beat up the egg, then add a teacupful of warm (not boiling) milk and mix well. Pour over fish, and cook in hot oven for half an hour. M. E. W., Pollokshields. FISH CUTLETS. i lb. boiled haddock. ozs. butter, i oz. flour. Pepper, salt, cayenne. Lemon juice. Cream. Fat. i egg- Breadcrumbs. Take a small saucepan and put into it i oz. butter and i oz. flour; rub them together with a wooden spoon over the fire; add i gill milk ; stir till it boils ; add a little pepper and salt and a few grains cayenne, also a few drops of lemon juice or vinegar, and a tablespoonful cream ; stir in now (off the fire) the butter and mix thoroughly ; and, lastly, stir in gently the boiled haddock; then turn all out on a plate to get cold. Have some fat prepared for frying, an egg beaten up, and some nice fine breadcrumbs ready. Take the mixture now and shape it into small cutlets; cover them carefully with beaten egg; roll them in fine breadcrumbs, and put them in boiling fat to fry. Dish the cutlets neatly on a napkin with fried parsley in the middle. Mrs. Macfarlane, 15 Dundonald Road, Kelvinside. CURRIED FISH. I lb. fish. i small chopped onion. 1 tablespoonful of cream. A oz. butter. Salt. £ oz. flour. 1 teaspoonful curry paste. 1 teaspoonful chutney. 1 teaspoonful lemon juice. Brill, cod, halibut, ling, and skate can be treated this way. Have 1 lb. fish, free from skin and bone, and cut into neat square blocks. These dishes are unsightly if the pieces are ragged or irregular. Put skin and bones into saucepan covered with water and make half a pint of stock. Fry the onion in the butter just a little; add the flour, curry paste, and chutney, stir for a minute or two then pour in gills of the fish stock. Boil up, add salt to taste, and cook gently for 20 minutes. Add pieces of fish, cook gently for 8 or 10 minutes, add lemon juice and cream, and serve surrounded with boiled rice and garnished with hard-boiled egg. Miss Ross Macdonald, “ Home ” School of Cookery, 175 Queen’s Drive, Crosshill. HADDOCK (Baked). 3 lbs. filleted haddock. I Piece of butter the size of a 1 teacupful breadcrumbs. walnut. Salt and pepper to taste. | t egg. Mix butter among bread, add seasoning and egg, and spread on haddock and roll in flour. Bake in a buttered pie dish, and 10 minutes before the finish add a little milk to serve as sauce. Mrs. James Sinclair, 420 Sauchiehall Street, Glasgow. HADDOCK (Stewed). 4 lbs. filleted haddock. I ij teacupfuls of milk. 1 oz. butter. | teaspoonfuls of cornflour. Salt. Cut the fillets lengthways and roll up. Put the butter in the stewpan till hot, then lay in the fish and stew for 10 or 15 minutes till white. Mix the cornflour with the milk and half a teaspoonful of salt and pour over fish. Shake the pan, and when it boils it is ready. E. A. HERRINGS (Baked). 4 herrings. 1 oz. of suet, chopped. 1 shalot.