Easy dishes for small incomes, or, The housewife's guide to practical cookery

To Boil Cod, Halibut, Haddock, Mackerel and Sole, place in a fish kettle, and add sufficient hot water to cover the fish, and two tablespoonfuls of salt. Bring to a boil, reduce the heat and simmer until the fish is cooked, removing the scum as it rises. Salmon must be put into boiling water. Time Allowed for Cooking. — When the water reaches boiling point allow for : Cod’s head and shoulders, about thirty minutes. Three pounds of Halibut, about thirty minutes Three pounds of Haddock, about twenty minutes. Mackerel, about twenty minutes. Sole, from five to ten minutes. Salmon, fifteen minutes to each pound, and fifteen minutes over. BOILED SOLE Ingredients : One thick Sole Lemon Parsley Two tablespoonfuls of Salt Anchovy or Shrimp Sauce. 1. Wash and then dry the fish in a clean cloth. 2. Place in a fish kettle, pour on sufficient cold water to cover the fish, and add the salt. 3. Bring to a boil, reduce the heat and simmer from five to ten minutes, according to the size of the fish. Remove the scum carefully. 4. Serve on a folded napkin with the white side of the sole uppermost. 5. Garnish with sliced lemon and sprigs of parsley. FISH CAKES Ingredients : Equal quantities of Fish, and Potatoes One Egg to every half pound of Fish One dessertspoonful of chopped Parsley A little grated Lemon Rind Pepper and Salt. 1. Remove the skin and bones from the cold fish and break it into small pieces with a fork. 2. Mash the potatoes. 3. Mix the fish, potatoes, parsley, seasoning and lemon rind together with the well-beaten egg. 4. Flour the hands and form the mixture into balls about the size of an orange. 5. With two knives form into a cake similar in shape to a quarter of a pound round of butter. 6. Brush over carefully with egg, then dip into the bread crumbs. 7. Fry in sufficient boiling fat to cover the cakes. 8. When a golden brown, drain on soft paper and serve hot. N.B. — The fat must be boiling ; a blue smoke rising from the surface, and it must not bubble. FISH FRIED IN BATTER Ingredients : Two or three Cod Steaks Four ounces of Flour One gill of Milk One Egg. 1. Wash and wipe the fish, and either cut the steaks into neat pieces, or fry them whole. 2. Put the flour in the basin and make a hole in the centre. 3. Beat the egg and add the milk. 4. Pour the egg and milk gradually into the centre of the flour, using a wooden spoon and making a smooth batter. 5. Dip the fish into the batter and then plunge into boiling fat. 6. Fry a nice golden brown, drain on soft paper and serve very hot with melted butter. Garnish with parsley. FISH PIE Ingredients : Cooked Fish Cooked Potatoes Half a pint of White Sauce Pepper and Salt. 1. Grease a pie dish and into it put any remains of cold white fish, freed from the skin and bones. 2. Pour the sauce over the fish and season with pepper and salt. 3. Mash the potatoes and spread them neatly over the fish. Place a few small lumps of butter on the top. 4. Bake in a hot oven for twenty minutes and serve hot, FISH AND POTATO MOULD Ingredients : Equal quantities of cooked White Fish and cold Potatoes Two or three ounces of Butter Salt and Pepper to taste. 1. Flake the fish and remove the skin and bones. 2. Mash the potatoes and melt the butter. 3. Pound the fish, potatoes and butter together until quite smooth.