BOILED BLACK BASS WITH CREAM GRAVY.— Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, 8 whole peppers, and a blade of mace. Sew up the fish in a piece of thin cheesecloth fitted snugly to it. Lay in the water., bring very slowly to the simmering point, and then boil steadily, allowing 12 minutes to each lb. of the fish. When done, remove the cloth, lay the fish on a platter, garnished with sliced lemon, and serve with the cream following gravy: CREAM GRAVY FOR BLACK BASS.— Cook together a ta- blespoon each of butter and flour, and when blended, strain slowly upon them a cup of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt, and white pepper, and stir in a gill of cream, to which a pinch of bak- ing soda has been added. Make very hot, but do not boil, and as soon as hot, remove from the fire. — Mrs. Albert Gardner, 3122 S. Dearborn St., Chicago, 111. FRIED BASS WITH BACON.— Clean, season well with pep- per and salt a required number of bass. Roll them in flour, and drop into a pan of very hot lard or ko-nut, and fry a golden brown. In another pan fry as many slices of bacon as fish. Lay on the fish and garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. STUFFED SEA BASS.— Clean, wipe, and lay for an hr, in a marinade of salad oil and vinegar. Fill with a forcemeat of salt pork, minced, and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork. When it has baked 40 minutes, cover with fresh toma- toes, peeled and sliced thin, and half a sweet green pepper, minced. Drop bits of butter upon the tomatoes and bake 20 minutes longer. Take up the fish, and keep hot, while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of lemon juice, with hot water, if too thick; boil 1 minute; pour half over the fish, the rest into a saucepan. — Mrs. E. Harris, 4108 S. State St., Chicago, 111. COOK COUNTY COOK BOOK 225 BAKED BLUE FISH.— This recipe will answer for all sorts of fish, except carp. Have the fish opened at the gills, and the in- testines drawn out through the opening. Make a stuffing of Yz pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of salt, and a dash of pepper. Mix the ingredients, fill into the fish, and sew down the head firmly. If you use pork, cut the fish into gashes, 2 inches apart, and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it over with a little melted butter✪ Baked Bass, put a 54 cup of water in the pan, and bake in a quick oven about 1 hr., basting frequently. Dish the fish carefully, using a long fish slice; garnish it with parsley and lemon, and serve with brown or tomato sauce. — Mrs. George McMinn, 3138 Forest Ave., Chicago, 111.

AI-modernized reading of the original text

BOILED BLACK BASS WITH CREAM GRAVY.— Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, 8 whole peppers, and a blade of mace. Sew up the fish in a piece of thin cheesecloth fitted snugly to it. Lay in the water, bring very slowly to the simmering point, and then boil steadily, allowing 12 minutes to each lb. of the fish. When done, remove the cloth, lay the fish on a platter, garnished with sliced lemon, and serve with the cream following gravy: CREAM GRAVY FOR BLACK BASS.— Cook together a tablespoon each of butter and flour, and when blended, strain slowly upon them a cup of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt, and white pepper, and stir in a gill of cream, to which a pinch of baking soda has been added. Make very hot, but do not boil, and as soon as hot, remove from the fire. — Mrs. Albert Gardner, 3122 S. Dearborn St., Chicago, 111. FRIED BASS WITH BACON.— Clean, season well with pepper and salt a required number of bass. Roll them in flour, and drop into a pan of very hot lard or coconut, and fry a golden brown. In another pan fry as many slices of bacon as fish. Lay on the fish and garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. STUFFED SEA BASS.— Clean, wipe, and lay for an hr, in a marinade of salad oil and vinegar. Fill with a forcemeat of salt pork, minced, and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork. When it has baked 40 minutes, cover with fresh tomatoes, peeled and sliced thin, and half a sweet green pepper, minced. Drop bits of butter upon the tomatoes and bake 20 minutes longer. Take up the fish, and keep hot, while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of lemon juice, with hot water, if too thick; boil 1 minute; pour half over the fish, the rest into a saucepan. — Mrs. E. Harris, 4108 S. State St., Chicago, 111. BAKED BLUE FISH.— This recipe will answer for all sorts of fish, except carp. Have the fish opened at the gills, and the intestines drawn out through the opening. Make a stuffing of Yz pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of salt, and a dash of pepper. Mix the ingredients, fill into the fish, and sew down the head firmly. If you use pork, cut the fish into gashes, 2 inches apart, and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it over with a little melted butter, put a 54 cup of water in the pan, and bake in a quick oven about 1 hr., basting frequently. Dish the fish carefully, using a long fish slice; garnish it with parsley and lemon, and serve with brown or tomato sauce. — Mrs. George McMinn, 3138 Forest Ave., Chicago, 111.

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Fish PuddingBaked BassBoiled Black Bass with Cream GravyFried Bass with BaconStuffed Sea BassBaked Blue Fish

The Cook County cook book