The Samaritan cookery book

Free a little cooked white fish from skin and bone while warm, and pound it into very small pieces, or cut it up and sieve it. For two tablespoonfuls of fish take the same measure of breadcrumbs, and soak them in fish stock or warm milk, just to cover and beat up, after pouring off any moisture add the fish and a beaten egg, with a dust of salt and pepper. Pour into a buttered basin and steam until just set, rather more than an hour. Sauce may be poured round. A few drops of anchovy sauce and a little colouring will improve flavour and appearance. Mrs, W. A- Bowie, Tulse Hill, London. Queen's Park "Home School" of Cookery. 175 QUEEN’S DRIVE. Miss ROSS MACDONALD, Diplomee of London and Glasgow, Begs to intimate that her Classes are now open. Household Lessons comprise Soups, Fish, Meats, Cold Meat Dishes, Pastry, Cold Sweets, Jellies, Hot Puddings, Cakes, and Vegetables. 12 Lessons, is. Wednesdays and Fridays, 10 to 1. Hig*h-elass Lessons include Soups, Fish, Entrees, Puff-Paste, Choux-Paste, Soufflees, Wine Jellies, Creams, Aspic, Glazing and Garnishing, Savouries, Hors d’CEuvres, Five o'clock Tea Cakes, etc. 12 Lessons, £2 2s. Fridays, 3 to 6. An Evening* Class can be arranged for Cooks. Orders taken for Clear Soups, Entries, Savouries, Creams, Jellies, Supper Sandwiches, etc., Invalids’ Calf’s Feet and Chicken Jelly. Team to make Pretty Sweets. CLASSES FOR BON-BON MAKING, Tuesday, 8 to 5 ; Thursday, 3 to 5 ; Saturday, 11 to 1 Marzipan, Dessert Fruits, Opera Creams, Caramels, Nougat, Turkish Delight, Fondants, Chocolates, Candies. TERMS, - - - /2 2S. FOR 10 LESSONS. Orders taken for Dessert Sweets In any scheme of colour. Sample Box of Sweets, 1/. MISS ROSS MACDONALD, 175 Queen’s Drive, Crosshill, GLASGOW- ROLLED FISH, 2 haddocks. I Juice of half a lemon, i dessertspoonful of butter. | Salt and pepper. Melt the butter in a fireproof or enamelled ashet, and add juice of lemon. Fillet the haddocks and lay them in this, covering both sides well with the butter, then roll up, beginning with thick end and keeping rougher side out. Set on end in same dish, and squeeze a drop or two of lemon juice again on each roll, cover closely with buttered paper, and bake very slowly in oven for 15 minutes. Serve with butter sauce to which a teaspoonful of finely minced parsley has been added. Four sauce over fish and garnish with lemon. Flounder, sole, or whiting is equally successful cooked in this way. Mrs. Tennant. SALMON IN ASPIC. Cold salmon. | Aspic jelly. A little salad. Cut a dozen small blocks out of a good piece of cooked salmon. Lay the pieces in even rows on a shallow tin ; the edge must come slightly above the salmon. Cover them completely with well-flavoured aspic, and set. When quite stiff, cut out each block, surrounded by a coating of aspic. Put a little salad in a dozen ramakin cases, lay one block in each case, and serve. Miss Ross Macdonald, “Home” School of Cookery, 175 Queen’s Drive, Crosshill. SALMON MOULD. 1 1 '. cold salmon. I i teaspoonful of chopped parsley. 1 small teacupful of breadcrumbs. 2 eggs. 1 tablespoonful of butter. | Salt, cayenne pepper.