The Cook County cook book

VARIATION I.— Take a lb. of any cold fish free of bones, the same amount of potatoes, an oz. of butter, and 2 well-beaten eggs, season with pepper and salt, a little parsley added is nice. Mix thoroughly, and put all into a well-greased bowl or basin, and bake in oven for 30 minutes. A tin of salmon prepared this way is very nice.— Mrs. B. Haley, 641 N. State St., Chicago, 111. STEWED FISH.— An excellent way to cook any fish, especially pike; put 2 tablespoons of butter in a frying-pan; when hot, lay the fish in with' the outside down; take 6 onions, slice and lay on the top of fish, sprinkle well with salt and pepper, cover tight, and allow to cook 20 minutes or 5^ an hr. If it should cook dry, add a very little water. Serve hot. — Mrs. Emma S. Stone, 5242 S. Michigan Ave., Chicago, 111. SCALLOPED FISH.— Mix 1 cup flaked fish, 1 cup stale bread crumbs, 1 cup milk, %- teaspoon salt, 1/16 teaspoon pepper, J^ a tablespoon butter; put in buttered dish, cover with buttered crumbs and bake in a moderate oven 30 to 40 minutes. — Mrs. John Riggins, 3403 S. Dearborn St., Chicago, 111. FISH TURBOT.— Steam 1 medium-sized whitefish 20 minutes, pick fine. Boil 1 pt. milk with Y^ an onion, then thicken with flour. When cold, add 2 eggs, K lb. of butter, a few sprigs of parsley, and an onion, minced. Put in a dish a layer of fish, and then a layer of dressing, till all is used, cover with cracker crumbs, bits of butter, juice of a lemon, and bake. — Sophia Mason, 3030 Cottage Grove Ave., Chicago, 111. VARIATION I.— Cook a 4-lb. fish in salted water to which spices, parsley and celery have been added. Pour in 1 cup of vinegar. Let the fish become cold and pick into small pieces, removing the bones and skin. Make a dressing of a cup of milk, 2 tablespoons of flour, 1 cup of sweet cream, pepper and salt. Cook 10 minutes; mix it with the fish, stirring a little parsley over the mixture. Grease a pudding form, fill with the mixture. Cover the top with crackers, rolled fine, and browned in butter. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Take 2 cups of flaked fish, 1 cup rolled and sifted shredded wheat biscuit crumbs, 4 tablespoons of butter, 1 cup of milk, pepper, and J4 teaspoon of salt. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter, and sauce made from 2 tablespoons each of wheat flour and butter, salt and milk. Boil till it thickens. Proceed in this way until the fish is filled, finishing with crumbs, and dress with butter. Bake slowly 40 minutes. — Mrs. E. D. Kelley, Winnetka, 111. FISH ON TOAST.— 2 cups codfish, or any cold left-over fish, 1 pt. milk, 2 tablespoons corn starch, 2 tablespoons butter, pepper, 2 hard-boiled eggs. Heat milk to boiling point, add corn starch, butter and pepper; cook for 5 minutes. Prepare buttered toasf, place fish on it, cover with the milk, etc., and garnish with sliced egg.— Mrs. H. B. Wright, 3813 S. State St., Chicago, 111. BAKED BASS. — Make a filling of pounded cracker or crumbs of bread, an ^ZZ, pepper, clove, salt and butter. Fill it very full, sew up, grate small nutmeg over it and sprinkle with pounded cracker. Then pour on the white of an egg and a little melted but- ter. Bake it an hr. in the same dish in Which it is to be served. — Mrs. E. D. Kelley, Winnetka, 111.