The Samaritan cookery book

Mrs. P. A. Ancill, 15 Rose Street, Garnethill. SMOKED HADDOCK BOILED. 1 smoked haddock. j i teaspoonful of make mustard, 1 dessertspoonful of butter. I Juice of half a lemon. Place the haddock in a flat pan with a little water, and simmer till quite warmed through. Lift on to a hot plate, and take off the skin. Mix the butter with the mustard and then add the lemon juice. Warm it in the cup and pour over the fish. Garnish with a little parsley. Mrs. J. Fox, 158 Sauchiehall Street, Glasgow. COLD SALMON WITH MONTPELIER BUTTER. 2 slices of cold salmon. 6 anchovies. 1 teaspoonful of anchovy paste. 2 small tablespoonfuls of butter. 2 shalots. 1 clove of garlic. A little tarragon. A little fennel. Yolks of 4 hard-boiled eggs. Salt and cayenne. Wash and bone anchovies ; put them in a mortar with the paste and butter and pound well. Chop the shalots and garlic and put in boiling water for a little, then add to the anchovy and the other ingredients. Pound all well and rub through a sieve, and put it over the cold salmon. SOLOMON GUNDY. A pickled herring. | Parsley. Onion. | Oil. Vinegar and seasoning. Soak the herring, then scald it and free it from skin and bone, and mince it finely. Chop and scald the onion, mince the parsley, and mix all together, adding a little oil, vinegar, black pepper, and a little cayenne. Serve this in a glass dish. It should be made some time before it is wanted, to allow the flavours to be well mixed. POTATO FRITTERS. Potatoes. | J a teacupful of almond milk. 3 eggs. Boil and wash some potatoes ; whisk the eggs with the almond milk and mix with the potatoes, whisking well with a fork. Have some boiling oil ; drop the mixture in spoonfuls and fry a golden brown. Drain on kitchen paper. Arrange on a glass dish with a little ground cinnamon and sugar sprinkled over. Sometimes some clarified sugar is poured over, and if so, leave them for a little and then turn so that they will be soaked in it all round. TO MAKE POTATO FLOUR. (Useful for thickening sauces during Passover.) You require two flat pans for this, with a little water in each. Have some large potatoes cleaned, peeled, and washed. Grate the potatoes into one, then pour the water off into the other. Each time you do this a white sediment will be in the bottom of the pan. Run this on to white paper. Keep on doing this until you have all the flour on to the paper. Place near the fire to dry. Use like ordinary flour. Mrs. P. A. Ancill, 15 Rose Street, Garnethill. ALMOND MILK. 1 lb. good Valentla alinonds | i pint of cold water. Blanch the almonds and throw them in cold water for a little, then pound them in a mortar by degrees, and lay the almonds as they are ready on a sieve, putting a little of the water over until both are used up. Boil almonds and milk together in a very clean saucepan, strain, and it is ready for use. This is used as you would ordinary cow’s milk, and the almonds may be used for other cookery purposes. Miss Rhoda Fox, 158 Sauchiehall Street, Glasgow. ALMOND CUSTARD. 1 lb. of loaf sugar. I 12 yolks of eggs. 1 breakfastcupful of water. | 40 almonds.