The book of plain cooking

it well, lay it in salt for half an hour, wash it again, and dry thoroughly with a clean cloth. Put sufficient of the very best frying oil to cover the pieces of fish in a frying-pan, and let it boil up. Beat up some eggs in a soup plate and have another ready full of flour. Draw each piece of fish through the flour so that it becomes lightly covered, then dip it in the eggs, and place carefully in the pan of oil. When fried nicely on one side, turn it over, and when done, place it on a fish drainer in order to strain off the superflous oil, especially if, as is usual, the fish is to be eaten cold. 239. To Stew Fish White Any fish, the flesh of which is not too solid, can be stewed white, though salmon and plaice are the best varieties to cook in this fashion. The white sauce is prepared as follows : — Beat the yolks of two eggs in a basin with a dessertspoonful of flour well rubbed in, a little salt, white pepper, grated nutmeg, and dried saffron. Take the juice of one large lemon and stir it into the mixture until it is quite smooth, add some of the liquor in which the fish has been previously boiled to this, and heat the whole in an enamelled saucepan until it thickens, being careful to stir it continuously. Drain the remaining liquor from the boiled fish, and pour the sauce over the latter. Keep it close to boiling point for a few minutes, and then allow it to grow cold. This dish is always eaten cold, and though called White Stewed Fish should in reality be of a bright yellow colour. 240. Shteffun or Baked Apple Pudding Peel, core, and cut into small pieces, six large apples, put them in a stewpan with four ounces of brown sugar, two ounces of currants, two ounces of sultanas, two ounces of best almonds finely chopped, three ounces of chopped candied lemon and orange peel, three-quarters of a teaspoonful of ground cinnamon and cloves mixed. Let them stew till the apples are quite soft. Well grease a pudding basin, and place at the bottom some brown sugar and cinnamon. Line the basin with a good suet crust, pour in the stewed fruit, and close the pudding with a top layer of crust. Bake in a quick oven, and turn out of basin before serving. 241. Jewish Soda Cake Mix thoroughly one pound of flour, half a pound currants, half a pound sultanas, half a pound brown sugar, six ounces of mixed peel, quarter of an ounce mixed spice, three eggs, one teaspoonful of carbonate of soda. Warm half a pound of butter in a cup of milk, and add a pinch of salt. Pour this into the other ingredients, and beat thoroughly for a quarter of an hour. Butter a tin, and bake in a quick oven. 242. Almond Puddings These are somewhat expensive, and a little troublesome to make properly. Take the yolks of twelve eggs and the whites of six, three-quarters of a pound of ground sweet almonds, two ounces of ground bitter almonds, one pound of sifted white sugar, twopennyworth of orangeflower water. Beat up the eggs with the orangeflower water, gradually add the sugar and almonds, and beat the mixture thoroughly for one hour. Grease shallow pie dishes with almond oil, and bake in a moderate oven. 243. Broad Bean Salad Slice an onion, and brown it thoroughly in a sufficient quantity of the best frying oil. Put a peck of brown beans into a saucepan,