4th. Break an egg on a plate ; beat it up slightly; dip the pieces in this ; toss them in stale bread crumbs in a sheet of kitchen paper; shake off the loose crumbs ; fry. Instead of bread crumbs prepared from the crumb of bread alone, crusts or any stale bread may be used, which are dried in the oven (not allowed to brown), pounded and kept in tightly corked bottles for use. Pounded rusks or water biscuits may be used instead of bread crumbs. Filleted Fried Fish. — A thick fish, such as haddock, should be filleted before frying. This is done by cutting the flesh off at the back, beginning at the head, using a sharp knife. The bones should be used for soup or sauce. FISH. 59 Fried Herring s . — Required : 2 herrings 3 x oz- “Sfe’ and W toss possible has stuck to them. PHePa, the drip^ng in a'frying pan ; fry the hernngs f0BoiledfiFishm-Ioil according to general directions given It pfge 4t. Serve with nrelted butter, parsley SaBoiiedeS|St Fish.-Soak the fish all night in WFi|h Cakes. — These may be made of any pieces of fish, cooked or uncooked ^ lb coId t st Way — Required: y-z ib. coin umi /2 mashed potatoes; oz. dripping, a °u ^ x spoonful of milk; ^ teaspoonful salt✪ Economical Brown Soup; % teaspoontiu Remove the skin and the bones carefully from the fish • break it into small pieces; mix thoroug y the potatoes, melted dripping, salt, pepper, and m 1 . Shape into neat small cakes upon a floured board with a knife dipped in flour. Brush over with a little milk, and toss in flour in a sheet of kitchen paper ; shake off the loose flour } fry. 2nd Way. — Prepare as in first way, using bread crumbs, and >4 teaspoonful of finely chopped parsley instead of potatoes. ,, yd Way. — Prepare as m first way, using cold boiled rice instead of potatoes. ... , - In the above three ways, instead of brushm0 it milk and using flour, egg and bread crumb may be used. 6o FISH. Fish Pudding.— Prepare the mixture according to first, second, or third way of making fish cakes! Instead ot shaping into cakes and preparing for fry. mg, place the mixture in a well-greased pie dish. I lace small pieces of dripping over the top✪ Fish Pudding, and brown in an oven or before the fire. Savoury Fish Pie — Required: y2 lb. cold boiled salt hsli ; y2 lb. cold mashed potatoes ; 2 onions, pre- viously boiled; 1% oz. dripping; teaspoonful pepper✪ Savoury Fish Pie. 1 break the fish into small pieces; mince the onion. Grease a small pie dish well ; place a layer of fish at the bottom, then a layer of potatoes with onions sprinkled over ; then fish, potatoes, and onions again. Place small pieces of dripping over the top, °and brown in an oven or before the fire. Baked Fish. — Required: a flat fish; 1 y2 oz. drip- ping or butter ; 1 dessert spoonful stale bread crumbs; 1 teaspoon till chopped parsley ; 1 small onion boiled and chopped ; y2 gill water ; y2 teaspoonful vinegar ; X teaspoonful salt ; % teaspoonful pepper✪ Baked Fish. Melt half of the dripping in a tin baking dish ; cut the fins off the fish ; clean it; place it in the dish and pour the water and vinegar over it. Mix the parsley, onion, salt, pepper, and bread crumbs ; sprinkle them over the fish ; place the dripping in small pieces over the fish; bake in an oven for from ten to twenty minutes, according to the thickness of the fish. 1 he dish is more delicate if lemon juice is used instead of vinegar.

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4th. Break an egg on a plate ; beat it up slightly; dip the pieces in this ; toss them in stale bread crumbs in a sheet of kitchen paper; shake off the loose crumbs ; fry. Instead of bread crumbs prepared from the crumb of bread alone, crusts or any stale bread may be used, which are dried in the oven (not allowed to brown), pounded and kept in tightly corked bottles for use. Pounded rusks or water biscuits may be used instead of bread crumbs. Filleted Fried Fish. — A thick fish, such as haddock, should be filleted before frying. This is done by cutting the flesh off at the back, beginning at the head, using a sharp knife. The bones should be used for soup or sauce. FISH. 59 Fried Herring s . — Required : 2 herrings 3 x oz- “Sfe’ and W toss possible has stuck to them. PHePa, the drip^ng in a'frying pan ; fry the hernngs f0BoiledfiFishm-Ioil according to general directions given It pfge 4t. Serve with nrelted butter, parsley SaBoiiedeS|St Fish.-Soak the fish all night in WFi|h Cakes. — These may be made of any pieces of fish, cooked or uncooked ^ lb coId t st Way — Required: y-z ib. coin umi /2 mashed potatoes; oz. dripping, a °u ^ x spoonful of milk; ^ teaspoonful salt; % teaspoontiu Remove the skin and the bones carefully from the fish • break it into small pieces; mix thoroug y the potatoes, melted dripping, salt, pepper, and m 1 . Shape into neat small cakes upon a floured board with a knife dipped in flour. Brush over with a little milk, and toss in flour in a sheet of kitchen paper ; shake off the loose flour } fry. 2nd Way. — Prepare as in first way, using bread crumbs, and >4 teaspoonful of finely chopped parsley instead of potatoes. ,, yd Way. — Prepare as m first way, using cold boiled rice instead of potatoes. ... , - In the above three ways, instead of brushm0 it milk and using flour, egg and bread crumb may be used. 6o FISH. Fish Pudding.— Prepare the mixture according to first, second, or third way of making fish cakes! Instead ot shaping into cakes and preparing for fry. mg, place the mixture in a well-greased pie dish. I lace small pieces of dripping over the top, and brown in an oven or before the fire. Savoury Fish Pie — Required: y2 lb. cold boiled salt hsli ; y2 lb. cold mashed potatoes ; 2 onions, pre- viously boiled; 1% oz. dripping; teaspoonful pepper. 1 break the fish into small pieces; mince the onion. Grease a small pie dish well ; place a layer of fish at the bottom, then a layer of potatoes with onions sprinkled over ; then fish, potatoes, and onions again. Place small pieces of dripping over the top, °and brown in an oven or before the fire. Baked Fish. — Required: a flat fish; 1 y2 oz. drip- ping or butter ; 1 dessert spoonful stale bread crumbs; 1 teaspoon till chopped parsley ; 1 small onion boiled and chopped ; y2 gill water ; y2 teaspoonful vinegar ; X teaspoonful salt ; % teaspoonful pepper. Melt half of the dripping in a tin baking dish ; cut the fins off the fish ; clean it; place it in the dish and pour the water and vinegar over it. Mix the parsley, onion, salt, pepper, and bread crumbs ; sprinkle them over the fish ; place the dripping in small pieces over the fish; bake in an oven for from ten to twenty minutes, according to the thickness of the fish. 1 he dish is more delicate if lemon juice is used instead of vinegar.

The school cookery book