Cookery book

Method.—Peel and chop onions. Dice carrots, turnips, and celery. Melt butter in pan—add prepared vegetables, and cook very gently for about 10 minutes. Do not brown. Add stock, bring to the boil, add barley and bay leaf. Simmer for about 2 hours. Remove bay leaf, add salt and pepper, and serve, sprinkling in the chopped parsley. VEGETABLE STOCK The water in which potatoes or other vegetables have been cooked may be used most profitably for this soup. ‘ Fish There are three main kinds of fish—shell fish, like crab and lobster ; white fish, like turbot, halibut and cod ; and oily fish, such as salmon and herring. White fish is more easily digested because the oil is stored in the Jiver and is not spread out in the flesh as in the case of the oily fish. But, for this reason, white fish is not so nourishing. Fish is sometimes looked on as being expensive. But this is not really so, because some of the fishes that are not so well known are just as nourishing as those that cost more, and only need a little more careful preparation to make several economical and tasty dishes. Megrin, Witch and John Dorey can be used instead of Sole, Plaice, etc. Saith, Ling, Pollock, and Bream can be used in the place of Cod and Hake. RULES FOR COOKING FISH Boiled Fish Allow 10 minutes to each lb. and 10 minutes over. Use sufficient hot water to cover the fish and add a few drops of vinegar and a little salt ; simmer gently, drain, and serve. For oily fish, allow 15 minutes to each lb. and 15 minutes over. Baked Fish This method is to be preferred because all the flavour and goodness of the fish are preserved. Grease a baking sheet or fireproof dish, place the fish on it, season, and put small pieces of butter on the surface. Cover with greased paper and bake in a moderate oven, allow 10 minutes to each lb. and 10 minutes over. When a fireproof dish is used, the fish may be served in the dish in which it has been cooked. [illustration: section break] Steamed Fish Put the fish on a drainer in a steamer or between two plates over a saucepan of boiling water, allow 15 minutes to each lb. and 15 minutes over. This method also preserves the flavour and nutriment and is usually recommended for invalids, being less rich than baking. Grilled Fish Heat the grill. Put the fish in the grill tin and lower the flame from the beginning. ‘Turn the fish when half cooked. Season the fish and put a few small pieces of butter on it. Add more butter on the raw surface when the fish is turned. Steaks of Salmon, Halibut, Turbot, and Cod, also Herrings, Mackerel, and Soles are excellent grilled. When possible it is very convenient to grill the fish in a fireproof dish and serve it in the same dish. Times vary according to thickness but may be given approximately as :— Steak of Salmon .. ~r ye .. 20-25 mins. +», L urbot, Halibut,.or Cod iy oh yeO aay, Sole ie at e Py IO-I2__,, Fritter Batter + lb. flour. 1 gill warm water. 1 tablespoonful melted Whites of 2 eggs. butter or oil. Pinch of salt. Method.—Put the flour and salt into the basin and gradually work in the butter and water until smooth creamy mixture is obtained. Stand for as long as possible. Beat the whites of eggs stiffly and fold them in just before using. Egs and Breadcrumb Coatings Beat up an egg on a plate. Have ready some dried breadcrumbs on a large sheet of paper. Wet food, such as fish, should be drawn through flour before coating, otherwise the egg will not cling to it. Place the food in the egg and coat carefully. Lift out of the egg, allow to drain slightly. Place in the crumbs. ‘Toss these all over the food, making sure that every part is being covered. Remove from the crumbs, shake off the loose ones, and with a clean knife lightly press into shape. Baked Stuffed Cod with Bacon Number 5. Time 25 minutes. Shelf 3rd.