The Central cook book

Cod Fish Cakes 8 medium sized Irish potatoes. 1 pound codfish shredded, or 1 can of fish flake (101% oz). Boil potatoes and fish together half an hour, drain and mash. About two tablespoons of milk, one egg beaten, pepper, a little salt if fish flake is used. This makes about fifteen cakes. Fry in hot fat, and serve at once. Miss Mary D. Guorez. Baked -_Halibut With Tomato Sauce 2 pounds halibut. 4 tablespoon sugar. 2 cups tomatoes. 3 tablespoons butter. 1 cup water. 3 tablespoons flour. 1 slice onion. 34 teaspoons salt. 3 cloves. 1/3 teaspoon pepper. Cook the tomatoes, water, onion, cloves and sugar twenty minutes. Melt butter, add flour, and stir into the hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in pan, pour around half the sauce, and bake thirty-five minutes, basting often. Remove to hot platter, pour around remaining sauce and garnish with parsley. Miss Lovrinr Murcuison. Hollenden Halibut Arrange six thin slices of fat salt pork, 24% inches square, in a dripping-pan, cover with one small onion thinly sliced, and add a bit of bay leaf. Wipe a 2-pound piece of halibut and place over the pork and onion. Mask with three tablespoons butter creamed and mixed with three tablespoons flour. Cover with three-fourths cup buttered bread crumbs and arrange thin strips of salt pork over the crumbs. Cover with buttered paper and bake fifty minutes in a moderate oven. Remove the paper during the last fifteen minutes of the cooking to brown the crumbs. Remove to hot serving-dish and garnish with slices of lemon. Cut in fancy shapes, sprinkle with finely chopped parsley and paprika. Serve with white sauce II, using fat left from cooking fish instead of butter. Miss Lovin Murchison. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons EGG DISHES AND OMELETS Scrambled Eggs Beat eggs until the yolks and whites are blended, but not frothy. Add one tablespoon of milk (sweet) for each egg and one-eighth of a teaspoon of salt and a little pepper. Melt onehalf tablespoon butter in double boiler and add egg mixture and cook until creamy. Remove from fire just before it is of the right consistency, as it thickens after taken from fire. (Scrambled eggs may be cooked in frying-pan over a slow fire.) Miss Rutu Drew. Coddled Eggs for Babies Use small, deep pan, if convenient, and enough water to cover the eggs. Let come to a boil and remove from fire, put in eggs and cover pan, let stand about four to six minutes. Add little salt. Give white only to begin with, as some children cannot digest the yolks. Mrs. U. B. ALExanpeEr. Peach Omelet Beat five egg yolks until light, add one-third cup of sirup from canned sliced peaches and fold in five stiffly beaten egg whites, melt one tablespoon of fat in a frying-pan and tip the pan so that it is thoroughly greased. Pour in the omelet mixture and bake. Spread one-half with canned sliced peaches, drained, and fold like an omelet. Turn out on a plate, garnish with more of the peaches, and serve immediately. Mrs. M. D. StroTueEr. Escalloped Eggs Cook six eggs hard by boiling twenty minutes. Let them stand in cold water until cool, so that they will not discolor. Melt one-fourth cup of butter, stir into it until smooth onefourth cup of flour. Gradually stir into this one pint of liquid, half milk and half water; cook, stirring constantly, until it thickens and is smooth. Add one chopped green sweet pepper and one-half teaspoon of salt. Remove from the fire, slice the eggs into it, and pour all into a baking-dish. Sprinkle thickly over the creamed eggs a mixture of cracker crumbs and grated cheese (three soda crackers and one-half pound of _cheese). Place the dish in the oven and bake until the cheese is melted and browned. Miss Mary D. Georce. “COLDS TRADE MARK FOR SALE BY YOUR DRUGGIST