The Central cook book

Oysters 1 quart fresh oysters. 1 cup hot water. 1/8 pound butter. Salt and pepper to taste. Add hot water and seasonings to oysters and just bring to boiling point. Serve hot. This way will never make you sick. ~ Mrs. J. B. Martin. Oyster Pie Place in layers oysters and bread. Season with salt and pepper and a little catsup. Let the last layer be of thin bread slices. Pour over the whole enough oyster liquor to moisten well. Bake until done. Mrs. W. L. Nevrys. Salmon Cakes 1 can salmon. 1 egg. V4 cup vinegar. 14 teaspoon salt. 14 teaspoon pepper. Flour enough so you can handle easy. Fry brown in hot fat. Mrs. C. D. Luavuster. Baked Fish Clean fish, sprinkle with salt, and fill with stuffing. Sew or skewer the edges together. Cut gashes on each side of the fish, across. Put strips of salt pork in gashes. Grease the bakingsheet and place fish on it. Put the sheet in a baking-pan. Baste every ten minutes. Serve with drawn butter or Hollandalse sauce. Miss Jutta Coppreper. Baked Shad Roe shad is always best for baking, as the roe is a great addition to the dressing. Scale and dress by making an incision lengthwise from head on body, or remove if desired. Wash, place in a flat baking-pan. Slash upper side of fish with a sharp knife and insert small slices of bacon. Scatter over fish small pieces of butter. Dredge the whole with flour, salt and pepper. For dressing: Four large, well-done Irish potatoes. Mash, season with celery, salt, butter, parsley and an onion; also mash part of the boiled roe. Add to other ingredients; brown; serve with fish. Remove shad carefully, so that it will not break. Garnish with lemon and sprigs of parsley. Mrs. W. L. Nevins. Ali you add is water and sugar to the Knox Acidulated Package Baked Shad Clean, wipe and dry fish. Make a dressing of bread crumbs, butter, salt and pepper, parsley and one beaten egg. Stuff fish, fasten up with string, score crosswise, and place slices of bacon in scores. _ Sauce: Boil up gravy in which shad was cooked, add large tablespoon brown flour which has been wet with cold water, one tablespoon of catsup and a little lemon juice. Mrs. Crarence Howe xt. Shad Stew One-fourth pound bacon. Slice bacon and put in vessel for cooking. Cook till bacon is browned to a crisp, taking care not to scorch. Remove vessel from fire. Add water to cool. Shad should be sliced in medium pieces and placed in vessel in layers, with thinly sliced onions and Irish potatoes. Salt and pepper to suit taste. Between each layer put water enough to keep from scorching. Place upon fire, bring to boil slowly, and continue till fish is cooked, which should be thirty minutes. Break one dozen eggs in vessel with stew, and when cooked, stew 1s ready to serve. One can of tomatoes poured over stew as it begins to cook will add much to the flavor. Rockfish could be substituted in place of shad, which is just as good, if not better. Mrs. C. K. Proctor. Baked Shad Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put in baking-pan, with cup of hot water, and bake an hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one tablespoon of brown flour and juice of one lemon. Garnish fish . with slices of lemon. Mrs. M. M. Murcuison. Salmon Croquettes 1 small can of salmon or tuna 1 tablespoon milk. fish. 1 tablespoon butter. 1 egg. 2 tablespoons lemon juice. Mix ingredients and season with pepper, salt, paprika and bit of onion. Add bread crumbs enough to mold into croquettes. Roll in bread crumbs and fry in hot fat. This quantity will make about ten croquettes. Miss GertRuDE Royster. Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed