The Common sense recipe book

Scale it; empty and wash it with the greatest care. Do not leave any blood on the inside that you can remove. Boil the salt rapidly in the fish-kettle for a minute or two, taking off the scum as it rises; put in the salmon, and let it boil gently till it is thoroughly done. Take it from the water on the fish-plate, let it drain, put it on a hot folded fish-napkin, and garnish with’ slices of lemon. Sauce: shrimp or lobster. Send up dressed cucumber with salmon when in season. ESCALOPED SHRIMPS. One and one-half pints of shelled shrimps, one pint of boiling water, one-half pint grated bread crumbs, one teaspoonful ol Bovril, two tablespoonfuls of flour, three tablespoonfuls of butter, one generous teaspoonful of salt, one-eighth teaspoonful of cayenne, one teaspoonful of mustard, one teaspoonful of lemon juice. Dissolve the extract in the boiling water. Put the butter in a saucepan, and beat it to a cream. Add the flour and mustard, and beat until light. Gradually pour the hot liquid on this. Place the saucepan on the fire, and stir the contents until they begin to boil. Now add the lemon juice and half the salt and pepper. Cook for six minutes. Season the shrimps, and stir them into the sauce. Turn the mixture in a shallow escalop-dish that will hold about a quart. Cover with the grated bread crumbs, and dot with the half tablespoonful of butter broken into little bits. Bake for twenty minutes in rather a hot oven. can be used in hot or cold, VICTOR SO A hard or soft water, and in any way you choose. oT Senson’s Canada Prepared Corn For culinary purposes Manufactured only by The Edwardsburg Starch Co., Ltd. CODFISH CURES: Mrs. Banks. Recipe the same as for codfish balls, put in an earthen baking plate, smooth over the top, and put over some butter, and then in a hot oven to bake. CODFISH HASH: Mrs. N. P. Wilder: One pint boiled picked codfish well freshened, one quart cold boiled chopped potatoes mixed well together, three slices salt pork freshened, cut in very small pieces and fried brown; remove half the pork, and add your fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add one-third cup milk and stir thoroughly; put the remainder of the pork around the edge of the spider, and a little butter over it; simmer it over.a slow fire for half an hour, until a brown crust is formed, when turn it over on a platter, and serve. LOBSTER OMELET, Beat the yolks of two eggs till light colored and thick, add two tablespoonfuls of milk, one saltspoonful of sat, and onequarter of a tablespoonful of pepper, one tablespoonful of chopped parsley and two tablespoonfuls of chopped lobster. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, ABBEY'’S Effervescent Salt Stamps out those little ills AN and ailments before they s become startling diseases. You will greatly improve your Custards and Blanc Manges by adding a little smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan, and when bubbling turn in the omelet quickly, and spread it evenly on the pan. CURRY FOR LOBSTER: One and one-half pints of lobster, one pint of water, three tablespoonfuls of butter, two tablespoonfuls of flour, one level tablespoonful of salt, one teaspoontul of Bovril, one-eighth teaspoonful of cayenne, one tablespoonful of curry-powder, one teaspoonful of onion sauce.