The Common sense recipe book

Use any kind of fish that has been freed from skin and bones. Cut into small pieces about four inches long and three wide. Season well with salt and pepper; then dip it in beaten egg and roll in dried bread crumbs. Arrange in the frying basket, but do not place one piece on top of another. 4 Cook for three minutes and a half in Cottolene so hot that blue smoke rises from the centre of the fat. Serve with tartar sauce or black butter. Smelts are cooked in this manner. OYSTER TOAST ON A DISH. One solid quart of oysters, one-half teaspoonful of Bovril, one-quarter teaspoonful of pepper, one level teaspoonful of salt, two tablespoonfuls of butter, six slices of toast. 4 la Quina du Pérou Wilson's Invalids Port iiss" [YMAN'S SACCHARINE TABLETS -»»»ONE SWEETENS A CUP OF TEA...- Put up in bottles of roo and 200 at 20 cts, and 35 cts. Free the oysters from bits of shell, and, after putting them in a frying-pan, set them on the fire with the other ingredients. Stir frequently, and when the oysters curl on the edge, and are plump in the middle, pour them over six slices of toast which have been arranged on a warm platter. Serve at once. If a richer dish be liked, beat the yolks of two eggs with four tablespoontfuls of water, and stir in with the oysters when they boil up. Draw the pan back to a cooler part of the stove, and stir for half a minute. OYSTERS A L'ALLEMANDE: Three solid pints of oysters, three tablespoonfuls of butter, two tablespoonifuls of flour, one small bit of mace, one small slice of carrot, one large slice of onion, one bay leaf, one sprig of parsley, one and one-quarter teaspoonfuls of salt, one-quarter teaspoonful of pepper, one-half pint of boiling water, three gills of cream, one-half teaspoonful of Bovril, yolks of three eggs. Beat the flour and butter together in a saucepan. Dissolve the extract of meat in the hot water, and pour on the flour and butter. Add the vegetables, herbs, spice, salt and pepper. Cook gently for twenty minutes; then add two gills of the cream, and strain into a clean saucepan. CREAMED OYSTER STICKS: One solid quart of oysters, one-half teaspoonful of Bovril, two tablespoonfuls of butter, one tablespoonful of flour, one teaspoonful of salt, one-tenth teaspoonful of cayenne, one teaspoonful of minced parsley, one gill of cream or milk. Mix the flour smoothly with the cream. Put the butter and parsley in a frying-pan, and cook until the butter begins to (aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 AMES Vi AIR Health Specialties in a SSSSVESSES BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 @#@ For Infants and Invalids. turn brown. Have the oysters well drained and free from bits of shell, and put them in the pan with the butter and parsley. Add the extract of meat, besides the salt and pepper, and stir until the edges of the oysters begin to curl. Now add the flour and cream, and cook until the liquid boils up. Serve at once. LOBSTER AU GRATIN: One pint of lobster cubes, three gills of boiling water, three teaspoonfuls of flour, three tablespoonfuls of butter, one teaspoonful of salt, one-tenth teaspoonful of cayenne, one-half teaspoonful of Bovril, one tablespoonful of lemon juice, twelve tablespoontfuls of grated bread crumbs. It will take one large or two small lobsters to make a pint of cubes. Season with the lemon and half the salt and pepper. Put two tablespoonfuls of the butter in a saucepan, and beat to a cream; then add the flour, salt and pepper, and beat for two minutes longer. Dissolve the extract of. meat in the boiling water, and pour it on the flour and butter. Place ‘on the fire, and cook for eight minutes. Stir the seasoned lobster into this.