Blue Ribbon and Pure Gold cook book

Salmon and Caper Sauce—2 slices of salmon, $ cup butter, 3 teaspoon chopped parsley, 1 onion, salt and pepper to taste. Lay the salmon in a baking dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish. Place in the oven and baste it frequently; when done, take it out and drain for a minute or two, lay it in a dish, pour caper sauce over it, and serve. ‘Tomato sauce may be used in place of caper sauce. Salmon Cutlets—Cut slices of salmon 4 of an inch thick, remove the skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs and fry in hot fat. Or they can be sautéed in a frying pan. Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato. Simmer gently until potatoes are tender (about 15 minutes). Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk. Reheat and add 1 tablespoon lemon juice. To prepare salt fish for cooking, soak about 24 hours in cold water. 28 Blue Ribbon Cook Book Cod Fish Balls—Cook together 1 cup cod, and 2 cups diced raw potatoes. Simmer gently until tender. Drain, mash, add 1 beaten egg, % teaspoon Pure Gold pepper and 1 teaspoon butter. Drop from a tablespoon into deep fat and fry. Smoked Goldeyes are very tasty. They should be placed in a Shallow pan which has been covered with brown paper. Heat thoroughly in the oven with a moderate fire until the fish spread open. When cooked, the heads and skin are easily removed. Serve whole on a hot platter and garnish with parsley. If sufficient paper is used it will absorb all the oil. Kippered Herrings—Remove fish from can, and arrange on a platter that can be put in the oven; sprinkle with Pure Gold pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon. UTILIZING COLD FISH 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 Pure Gold white pepper or Pure Gold 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 Pure Gold 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 Pure Gold white pepper and salt to taste, and a little Pure Gold 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 or 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. Fish 29