The household gas cookery book

Filleted Sole or Plaice. Fold the fillets with skin inside and place them on a greased dish, sprinkle them with pepper and salt, squeeze some lemon juice over, and put the butter on in pieces. Cover them with a greased paper and bake from six to eight minutes. Steamed Sole. Place the sole on a dish and steam from eight to ten minutes, according to size. Carefully lift it out, and serve on a hot dish with some rings of lemon and a sprig or two of parsley. Pats of butter should be used at breakfast instead of sauce. Fisk Cakes. 1 lb. of any kind of cooked fish, 1 lb. cold potatoes (passed through a wire sieve), 1 oz. butter, yolk of one egg, pepper and salt, 2 teaspoonfuls of essence of anchovy, a few drops of lemon juice. Put the 1 oz. of butter into a stewpan, and when melted add the fish cut into small flakes, the potatoes, seasoning, and the yolk of egg; cook well, stirring and mixing until the mixture leaves the side of the stewpan and clings in a ball round the spoon. Turn on to a plate and spread flat; let it get quite cold, then shape into cakes, brush over with egg, cover with breadcrumbs, place them in a frying basket, and plunge into boiling fat sufficient to cover them, and fry a golden brown; drain them on paper and serve in a circle with fried parsley in centre. Spaghetti au Gratin. Boil one quarter of a pound of sound, fine spaghetti in plenty of salted water for threequarters of an hour. Strain it, and put it into a baking dish previously well greased with butter, sprinkle some salt and pepper and a little paprika or cayenne oyer it, adding half a pound of grated cheese and a few breadcrumbs, with half-pint stock or milk. Place it in the oven, and put some pieces of butter over the top, and when of a fine golden brown colour take from the oven, and serve. Winter Forcemeat. — An all-round Forcemeat. Chop finely three onions, put them in a saucepan with an ounce of butter, and let them cook for five or six minutes. Soak half a pound of the crumbs of a loaf of bread for fifteen minutes, squeeze out all the water with the hands through a cloth, put the bread in a bowl with three whole raw eggs, a tablespoonful of salt, one teaspoonful of pepper, three sage leaves (scalded and chopped), half a teaspoonful of nutmeg, one tablespoonful of chopped parsley, and three skinned pork sausages. Add the cooked onions, with a pinch of cayenne, and mix all well together with a wooden spoon. Stilton. To improve a Stilton cheese scoop out a few samples of it and fill the spaces with samples taken from an old cheese containing blue mould. Cover up the cheese for a few weeks and it will become impregnated with the mould, and have the flavour of a ripe old one. The new samples if put into the old cheese will be changed vice-versa. Baked Cheese. Into a small tin patty pan, cut some cheese into thin slices. Put some salt, pepper, and mustard, and bake in oven until melted and nicely browned. Serve with toast. Mock Crab. Pound some rich cheese in a mortar, add salt, a little salad oil, vinegar, cayenne, and some made mustard. Mix with it a few fresh or pickled shrimps, and put the whole into a crab shell. Garnish with watercress and serve. Brawn.