FISH A LA CREME.— Take cold boiled salmon, halibut, whitefish, or any cold fish, remove the skin and bones, flake it. Boil 1 pt. of milk, and mix Ij/^ tablespoons of flour with a little cold milk, and stir into the boiling milk, until it thickens. Butter a bake-dish, put in first a layer of fish, then of fine 'bread crumbs^ and then the dressing, and continue alternately until all the fish is used up; add salt and a little pepper, put all the dressing on, and sift bread crumbs on the top, and, if liked, add a little grated cheese✪ Fish a la Creme. Bake 1 hr. — Mrs. M. Warren, 3406 S. State St., Chicago, 111. 220 FISH FISH CUTLETS.— Mince cold fboiled or baked salmon, had- dock, cod, or any other firm-fleshed fish. Season to taste, and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and when stiff, cut into the desired shape with a "tin" form. Roll in fine crumbs, then into egg, and in cracker crumbs again. Leave on the ice to get firm, and fry in deep boiling cottolene, or other fa✪ Fish Cutletst, which has been heated slowly.— Mrs. Goldie Vogel, 818 W. Van Buren St., Chi- cago, 111. DEVILED FISH.— 1 lb. of fish, 1 tablespoon of butter, 3 hard- boiled eggs, 1 ta'blespoon of parsley, J^ pt. of milk, 1 tablespoon of flour, 1 level teaspoon of salt, 1 saltspoon of pepper. Boil the fish and pick it apart in good-sized flakes. Rub the butter and flour together; add the milk, and stir, until boiling. Chop the eggs very fine, or put them through a vegetable press; add parsley, salt and pepper; then fold in carefully the fish. Fill this into small shells — clam or oyster shells will answer. When cool, cover the top with beaten egg, dust with bread crumbs, being very careful to thoroughly cover the edges where the mixture and shell come to- gether. At serving time, put them a few at a time in a frying basket, and plunge them into boiling hot fat. Serve plain, or with tartar or cucumber sauce. — ^^Mrs. G. Salmon, 2358 Indiana Ave, Chicago, 111. FILLETS OF FISH.— Use a whitefish, rock or black bass. After the fish has been scaled and cleaned out, put your hand firmly on the fish, and with a sharp knife, cut from the tail to the head, just as near the Ibone as possible, removing all the flesh. Turn the fish on the other side, and repeat. In this way you will remove all the bones. Cut the fish into strips all the way across, and about 1 inch wide. Roll and fasten with a, wooden skewer. Have ready a deep pan of hot fat. Put ^ doz. of these rolls in your frying basket, and plunge them into the hot fat; they will quickly curl tighter, and will cook in about 3 minutes. Drain on brown paper; dust with salt; arrange on a napkin; garnish with parsley and lemon. — ^Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 111. FRIED FISH.— Wash, and carefully dry, roll in flour and dip in a dish, into which an egg has been broken.✪ Fried Fish Have the fat smok- COOK COUNTY COOK BOOK 221 ing hot, and just before dropping in the fish, roll it in bread or cracker crumbs, thoroughly, covering all openings, so that the fat cannot enter. — Mrs. L. N. Powell, 3513 S. Dearborn St., Chi- cago, 111. FISH STEAKS FRIED.— Cut the slices of fresh fish ^ of an inch thick, dredge with flour or cornmeal slightly salted, or dip them in egg slightly salted, and roll in bread crumbs✪ Fish Steaks Fried; fry a light brown. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

FISH A LA CREME.— Take cold boiled salmon, halibut, whitefish, or any cold fish, remove the skin and bones, flake it. Boil 1 pt. of milk, and mix 1 1/2 tablespoons of flour with a little cold milk, and stir into the boiling milk, until it thickens. Butter a bake-dish, put in first a layer of fish, then of fine bread crumbs, and then the dressing, and continue alternately until all the fish is used up; add salt and a little pepper, put all the dressing on, and sift bread crumbs on the top, and, if liked, add a little grated cheese. Bake 1 hr. — Mrs. M. Warren, 3406 S. State St., Chicago, FISH CUTLETS.— Mince cold boiled or baked salmon, haddock, cod, or any other firm-fleshed fish. Season to taste, and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and when stiff, cut into the desired shape with a "tin" form. Roll in fine crumbs, then into egg, and in cracker crumbs again. Leave on the ice to get firm, and fry in deep boiling cottolene, or other fat, which has been heated slowly.— Mrs. Goldie Vogel, 818 W. Van Buren St., Chicago, 111. DEVILED FISH.— 1 lb. of fish, 1 tablespoon of butter, 3 hardboiled eggs, 1 tablespoon of parsley, 1/2 pt. of milk, 1 tablespoon of flour, 1 level teaspoon of salt, 1 saltspoon of pepper. Boil the fish and pick it apart in good-sized flakes. Rub the butter and flour together; add the milk, and stir, until boiling. Chop the eggs very fine, or put them through a vegetable press; add parsley, salt and pepper; then fold in carefully the fish. Fill this into small shells — clam or oyster shells will answer. When cool, cover the top with beaten egg, dust with bread crumbs, being very careful to thoroughly cover the edges where the mixture and shell come together. At serving time, put them a few at a time in a frying basket, and plunge them into boiling hot fat. Serve plain, or with tartar or cucumber sauce. — Mrs. G. Salmon, 2358 Indiana Ave, Chicago, 111. FILLETS OF FISH.— Use a whitefish, rock or black bass. After the fish has been scaled and cleaned out, put your hand firmly on the fish, and with a sharp knife, cut from the tail to the head, just as near the bone as possible, removing all the flesh. Turn the fish on the other side, and repeat. In this way you will remove all the bones. Cut the fish into strips all the way across, and about 1 inch wide. Roll and fasten with a wooden skewer. Have ready a deep pan of hot fat. Put 1/2 doz. of these rolls in your frying basket, and plunge them into the hot fat; they will quickly curl tighter, and will cook in about 3 minutes. Drain on brown paper; dust with salt; arrange on a napkin; garnish with parsley and lemon. — Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, FRIED FISH.— Wash, and carefully dry, roll in flour and dip in a dish, into which an egg has been broken. Have the fat smok- ing hot, and just before dropping in the fish, roll it in bread or cracker crumbs, thoroughly, covering all openings, so that the fat cannot enter. — Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111. FISH STEAKS FRIED.— Cut the slices of fresh fish ^ of an inch thick, dredge with flour or cornmeal slightly salted, or dip them in egg slightly salted, and roll in bread crumbs; fry a light brown. — Mrs. E. D. Kelley, Winnetka, 111.

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Fish a la CremeDeviled FishFish CutletsFried FishFish Steaks Fried

The Cook County cook book