The Samaritan cookery book

J teaspoonful of salt. 2 tablespoonfuls of breadcrumbs. 1 dessertspoonful parsley, finely chopped. | teaspoonful of pepper. Wash, dry, and bone the herrings, place two with skin downwards on a greased tin. Mix the other ingredients together and spread over fish. Lay the other two fish on top, skin upwards. Sprinkle with a little suet and bake for 10 or 15 minutes Baste frequently. Loch Fyne herrings do not require more than half the quantity of suet in the mixture. Miss E. P. Watson. Motherwell. HERRINGS (Potted). Clean the herrings, and cut off heads and fins. Split each from the back, and take out the bone. Sprinkle with salt and freely with pepper, and roll up from the tail. Pack into a pie dish, and just cover with vinegar and water, three parts vinegar and one water. Put one or two small pieces of butter on top, and bake for half an hour. Serve hot or cold. KEDGEREE. J lb. when boned of boiled haddock. I lb. rice. 2 eggs. Tablespoonful of butter. Pepper and salt to taste. Boil rice half an hour ; break fish in pieces, put the butter, fish, and rice in stewpan, with salt and pepper. Stir well over fire, add eggs well whisked, mix well, keeping hot, put in hot dish, and sprinkle a little finely chopped parsley over. Miss Provan, Partick. FISH PIE. 2 to 3 lbs. of filleted haddock. I i pint of milk. 2 slices of bread of moderate i small piece of butter, thickness. I i egg— salt and pepper. Crumble the bread, and cut the fish into small pieces. Boil the milk, and put the bread and fish into it and allow all to simmer till thoroughly cooked. Pour into a pie dish, and beat the mixture up with a fork till quite smooth, then add the egg, butter, pepper, and salt. Bake in a moderate oven for 1 hour. Mrs. Robertson, 20 Seyton Avenue, Langside. FISH PIE. 3 lbs. fish (haddock or whiting). I Breadcrumbs, i tablespoonful flour. r oz. butter, i pint milk. | Pepper and salt. After boiling the fish, remove the flesh and break into small pieces. Take a pie dish. Put a layer of fish and well-toasted breadcrumbs into the dish alternately. Season with pepper and salt. Then lay the butter in small pieces on the top. Put on the milk to boil. Mix the flour with a little milk or water. Put this in among the milk, and boil till it thickens. Pour this over the pie, and put in the oven till well baked and brown on top. An egg beaten up and poured over the top before putting into the oven is an improvement. Miss Bowie, 48 Gibson Street, Hillhead. FISH PIE. 3 lbs. filleted haddock. I i breakfastcupful sweet milk. 1 breakfastcupful soft bread- 2 eggs. crumbs. | 1 oz. butter. Salt and pepper to taste. Put haddock in well-buttered flat dish, pepper and salt to taste, lay breadcrumbs over, and the butter in little pieces on top. Switch eggs, and add milk warmed — not boiled — poured over. Bake for i hour, i teaspoonful of finely chopped parsley sprinkled over before serving is an improvement. Miss Stewart, Bute Terrace, Queen’s Park. FISH PUDDING. Fish. I Stock. Bread. Egg. Milk. | Seasoning.