FRICASEE OF FISH.— Use 1 lb. of black bass or yellow perch; wash, cut off the head and tail; cut the fish into slices about 2 inches wide. Into a saucepan, put 2 tablespoons of butter, and 1 chopped onion. Cook until onion is soft, and add just a sus- picion of garlic. Put in the fish, cover the saucepan, allowing the fish to cook for about 10 minutes. Pour over it 1 pt. of strained tomatoes; add a tablespoon of chopped parsley, a teaspoon of salt, and a saltspoon of pepper✪ Fricassee of Fish. Cook 5 minutes more, and serve. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. KEDGEREL (East Indian dish).— 1 cup cooked and flaked fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 tea- spoons lemon juice, 1 tgg, 1 tablespoon melted butter, 1 tablespoon mixed parsley; mix ingredients, pack into bowl, surround with hot water, cover, steam till done, unmould, garnish with parsley. — Mrs. Mary Kemp, 3226 Forest Ave., Chicago, 111. FISH LOAF. — Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, J^ teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice✪ Kedgeree. Put mixture into dish, add beaten egg, and steam or bake 30 minutes. — Mrs. M. Logan, 2841 S. Park Ave., Chicago, 111. PLANKED FISH IN FRONT OF A WOOD FIRE.— For this select whitefish or shad, although any *whitefish is good planked. Secure a plank the size of your oven, or one that will fit the 'broiling chamber of the gas stove. The plank must be at least 1 inch thick, a little wider than the fish, as long as the oven, and composed of hardwood, as oak, hickory or ash. Put the plank before the fire until very hot. Split the fish down the back, wash and wipe dry, baste with butter, and dust with salt✪ Planked Fish and pepper. Put the fish on the plank, skin side down, folding the thin middlf 222 FISH portion over, and bringing the two halves together. Drive two medium-sized nails at the head of the fish, and one at the tail. Rear it up in front of a good, clear, strong wood fire; baste occa- sionally with melted 'butter, and cook for at least H hr., until the fish is a good, dark brown. Serve at once on the plank; garnish with parsley and lemon. Cucumber or lettuce salad, and creamed potatoes are the usual accompaniments. — Mabel Sturtevant 105 S Dearborn St., Chicago, 111. PANADA FOR FISH.— Boil 1 oz. of butter and about 1^ to 2 gills of water together, add gradually % lb. of flour; stir until smooth, but do not let it burn. Take ofif the fire, add the yolks of 3 well-beaten eggs✪ Panada for Fish. — Mrs. E. D. Kelley, Winnetka, 111. FISH PUDDING.— % of a lb. of cold white or other preferred fish, 2 tablespoons of bread crumbs, lump of butter size of small ^SSy % pt. of milk, 1 Qgg, pepper and salt, teaspoon of anchovy essence, and at little chopped parsley✪ Fish Pudding. Prepare greased mould, and, if liked, line it with browned bread crumbs. Flake the fish, and add all dry ingredients. Mix with anchovy essence, melted butter, beaten e^g and milk. Put mixture into the mould, cover with greased paper, and steam in a saucepan of boiling water for 1 hr., and serve with sauce, if liked. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111.

AI-modernized reading of the original text

FRICASEE OF FISH.— Use 1 lb. of black bass or yellow perch; wash, cut off the head and tail; cut the fish into slices about 2 inches wide. Into a saucepan, put 2 tablespoons of butter, and 1 chopped onion. Cook until onion is soft, and add just a suspicion of garlic. Put in the fish, cover the saucepan, allowing the fish to cook for about 10 minutes. Pour over it 1 pt. of strained tomatoes; add a tablespoon of chopped parsley, a teaspoon of salt, and a saltspoon of pepper. Cook 5 minutes more, and serve. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. KEDGEREL (East Indian dish).— 1 cup cooked and flaked fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 teaspoons lemon juice, 1 egg, 1 tablespoon melted butter, 1 tablespoon mixed parsley; mix ingredients, pack into bowl, surround with hot water, cover, steam till done, unmould, garnish with parsley. — Mrs. Mary Kemp, 3226 Forest Ave., Chicago, 111. FISH LOAF. — Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, 1/2 teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice. Put mixture into dish, add beaten egg, and steam or bake 30 minutes. — Mrs. M. Logan, 2841 S. Park Ave., Chicago, 111. PLANKED FISH IN FRONT OF A WOOD FIRE.— For this select whitefish or shad, although any whitefish is good planked. Secure a plank the size of your oven, or one that will fit the broiling chamber of the gas stove. The plank must be at least 1 inch thick, a little wider than the fish, as long as the oven, and composed of hardwood, as oak, hickory or ash. Put the plank before the fire until very hot. Split the fish down the back, wash and wipe dry, baste with butter, and dust with salt and pepper. Put the fish on the plank, skin side down, folding the thin middle portion over, and bringing the two halves together. Drive two medium-sized nails at the head of the fish, and one at the tail. Rear it up in front of a good, clear, strong wood fire; baste occasionally with melted 'butter, and cook for at least H hr., until the fish is a good, dark brown. Serve at once on the plank; garnish with parsley and lemon. Cucumber or lettuce salad, and creamed potatoes are the usual accompaniments. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PANADA FOR FISH.— Boil 1 oz. of butter and about 1 1/2 to 2 gills of water together, add gradually 3/4 lb. of flour; stir until smooth, but do not let it burn. Take off the fire, add the yolks of 3 well-beaten eggs. — Mrs. E. D. Kelley, Winnetka, 111. FISH PUDDING.— 3/4 of a lb. of cold white or other preferred fish, 2 tablespoons of bread crumbs, lump of butter size of small egg, 3/4 pt. of milk, 1 egg, pepper and salt, teaspoon of anchovy essence, and a little chopped parsley. Prepare greased mould, and, if liked, line it with browned bread crumbs. Flake the fish, and add all dry ingredients. Mix with anchovy essence, melted butter, beaten e^g and milk. Put mixture into the mould, cover with greased paper, and steam in a saucepan of boiling water for 1 hr., and serve with sauce, if liked. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111.

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Fricassee of FishVariation I for Fish TurbotKedgereeScalloped FishFish LoafPlanked FishPanada for FishFish PuddingVariation I for Fish Pudding

The Cook County cook book