The bride's cook book

Take one good sized onion; chop up fine; put in pot with a little olive oil or butter and cook to a golden brown. Take pot off fire and add a little chopped parsley and garlic and then let cook about five minutes with slow fire, then take pot oflF fire and place fish in pot, piece by piece, about an inch thick, and add four medium sized, good, ripe tomatoes, chopped up or canned tomatoes to equal same; stir gently so as to mix ingredients with fish. Put on stove again and let cook twenty to twenty-five minutes with moderate fire. Season with salt and pepper to your own taste. Do not stir fish while cooking. (To be cooked in a pot that is used for boiling or stewing.) CREAMED CODFISH 2 Tablespoons Butter 2 Teaspoons Cornstarch 1 Cup Dessicated Codfish Yz Cup Cream Pepper to Taste Soak the codfish for one hour in warm water. Cook the butter and cornstarch together, add the codfish, and stir constantly. Stir in the cream and add a little pepper. Simmer ten minutes, stirring constantly. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. Shell Fish CREAMED CLAMS AND CELERY ON HOMINY TOAST (This saves bread toast.) Use left-over hominy grits or prepare fresh hominy. When cooked, turn into a bread pan and when cold cut into slices like toast. Brown on both sides in a little cooking oil. Cook one cupful diced celery in two cupfuls of water until almost tender and the liquid is reduced to about one-half cupful. Melt two tablespoonfuls butter substitute, stir in three tablespoonfuls flour or barley flour (or one and one-half tablespoonfuls cornstarch) and when smooth, add gradually, stirring constantly, one and one-half cupfuls milk. When beginning to thicken, add gradually the celery water and liquor from a can of minced or whole clams. Cook and stir until thickened. Add clams and celery, season highly with salt, pepper and a little paprika and pour over the browned hominy slices. LOBSTER PATTIES Cut into small pieces tail part, two boiled lobsters. Season well with pepper, salt and a little lemon juice. Dissolve two tablespoons cornstarch in a little cold milk, and turn into one pint of boiling milk. After it has thickened add butter and cook until quite thick. Stir lobster into this mixture and heat through. Fill patty shells which have been heated. CREAMED OYSTERS 1 Pint Oysters Vt. Cup Beef Stock 2 Tablespoons Cornstarch 3 Tablespoons Butter V^ Teaspoon Salt Pepper to Taste 1 Teaspoon Worcestershire Sauce Few Drops Onion Rinse the oysters and drain. Strain the oyster liquor and cook the oysters in it till the edges begin to curl. Make a sauce of the butter, cornstarch, beef stock, and half cup of the oyster liquor. Season. Add the oysters, cook about one minute and serve in patties. SPANISH SHRIMPS 2 Tomatoes Vz Onion Vz Teaspoon Sugar Vz Chopped Chili 1 Cup Boiled Rice 4 Tablespoon Grated Swiss Cheese 1 Cup Cooked Shrimps Fry the tomatoes and onion together, season with pepper and salt, add the sugar and chili; mix all with the rice, add the cheese and shrimps. Cook on back of stove half an hour. Very good either hot or cold. FANCY FRY FOR BRIDE AND GROOM Fry one dozen Eastern oysters; beat four eggs, put in pan with oysters, and cook together; serve on buttered toast. FANCY ROAST