Blue Ribbon cook book

Scalloped Fish—Use remnants of any cold fish left from dinner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons butter and 2 tablespoons flour until they bubble, then add 2 cups milk, 1 teaspoon salt, and Blue Ribbon white pepper or cayenne. Butter a pudding-dish, put in a layer of fish, then a layer of the sauce, and so on alternately. Spread bread or cracker crumbs on top, add bits of butter, and bake about 20 minutes in a hot oven. A little parsley, onion or lemon juice can be added to the sauce for flavor if desired. Curry of Fish—Use cold boiled or baked fish of any kind; pick it to pieces and remove all bones. In a little butter fry a sliced onion until quite brown; add 1 cup hot milk and 1 teaspoon Blue Ribbon curry powder, then add 1 teaspoon flour which has been mixed in a little cold water and freed from lumps. Then strain the sauce, put in the fish, heat till warmed through, and serve. Fish Cakes—Take remnants of any cold fish, pull them to pieces, and thoroughly incorporate with them a little butter and some mashed potatoes; season the whole with Blue Ribbon white pepper and salt to taste, and a little cayenne if desired. Form the mixture into cakes and fry in hot fat till a golden brown. Serve garnished with parsley. Time.to cook, 1 to 2 minutes, Creamed Fish—2 tablespoons butter, 2 tablespoons flour, 1 cup milk, yolks 2 hard-boiled eggs, 1 teaspoon Worcestershire sauce, 1 cup cold, boiled, flaked fish. Make a sauce of butter, flour and milk. Mash yolks of eggs and mix with Worcestershire sauce, add to sauce, then add fish. Serve as soon as heated on pieces of toasted Graham bread. Eggs may be omitted. Salmon Box—Line a pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasonea with salt, Blue Ribbon pepper, and a slight grating of nutmeg. Cover with rice and steam 1 hour. Turn on a hot platter for serving, and pour Egg Sauce around. Canned Salmon—A good way to serve it is to heat it, add Blue Ribbon pepper and salt to season, and serve on slices of toast, pouring over white sauce. Another way to use canned salmon is to put the can for about 20 minutes in a kettle of hot water, then turn it into a dish and pour on drawn butter, to which finely cut hard-boiled eggs and chopped parsley have been added. Salmon Loaf—1 small can of salmon, 1 cup cracker crumbs, 1 egg, 4% cup sweet milk; small amounts of nutmeg, paprika, salt. Remove bones from salmon, break into small pieces, add well beaten egg, seasoning and cracker crumbs. Bake in a well-buttered dish for 15 minutes. Serve hot for lunch. Fish 31 SHELL FISH Oysters on the Half Shell—Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of crushed ice, with onefourth of a lemon in the centre of each plate. Oyster Cocktail—®6 small raw oysters, 4% grape fruit, lemon juice, salt. Cut grape fruit in halves, crosswise, remove tough portions, and add oysters seasoned with lemon juice, and salt: chill. Lobster Cocktail—Allow 14 cup lobster meat, cut in pieces, for each cocktail, and season with 1 tablespoon tomato catsup, 1 tablespoon lemon juice, 6 drops Tabasco Sauce, 1g teaspoon finely chopped parsley, and salt to taste. Chill thoroughly, and serve in cocktail glasses. Sauteed Oysters—Clean 1 pint oysters, sprinkle on both sides with salt and Blue Ribbon pepper. Take up by the tough muscle with fork and dip in seasoned cracker crumbs or cornmeal. Put 2 tablespoons butter in hot frying pan, add oysters, brown on one side, then turn and brown on the other.