BAKED PIKE — Wash, scale, clean and dry the fish. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne and 1 oz. of butter✪ Baked Pike inside. Egg and bread crumb it twice. Season the bread crumbs with salt and cayenne, and mix with them J^ their quantity in shredded parsley. Pour clarified butter over the fish and bake in a moderate oven. Lay a buttered paper over the dish. — Mrs. E. D. Kelley, Winnetka, 111. FRIED PERCH.— Wash, scale and wipe them dry, flour light- ly all over; rub off the flour, dip them into finely grated bread crumbs, and fry in plenty of boiling fat, until they are nicely browned. Drain on an inverted sieve, serve on a hot dish, and garnish with parsley. Serve with shrimp or anchovy sauce or plain melted butter. — Mrs. E. D. Kelley, Winnetka, 111. BAKED SALMON.— Stir 1 tablespoon of flour with milk, and thicken with this 1 qt. of hot milk, as for gravy. Add to this, while hot, Yz cup of butter, 1 teaspoon chopped onion, and a pinch of red pepper, J/^ a teaspoon of sage. Drain all the oil from a can of salmon✪ Baked Salmon, and remove bones. Then put in a dish alternate layers rolled crackers, salmon, and dressing. Put butter on top, and bake 40 minutes. — ^^Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. BAKED SALMON TROUT.— Dress fish, season with salt and pepper; cut gashes in back about 2 inches apart; lay in slices of salt pork; bake, basting frequently. Thicken liquor for dressing. — Mrs. D. E. Gentry, Glcncoe, 111. SALMON BALLS.— Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as poitatoes, season with pepper✪ Baked Salmon Trout and salt, and make into balls or flat COOK COUNTY COOK BOOK 249 cakes, and fry in hot fat. A well-beaten egg added makes them much lighter, but it is not necessary. — ^Mrs. Mittie Buford, 3251 S. State St., Chicago, 111. BOILED SALMON. — Sew as many lbs. as desired up in a cheese-cloth bag, and boil in sligbtly salted water a ^ hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of ^ lemon in a cup of drawn but- t✪ Boiled Salmoner. Pour over the salmon and serve. Garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SALT SALMON.— Soak in tepid water 24 hrs., changing the water several times. If in a hurry, or desiring a very salt relish, it may do to soak a shorter time, having water warm, and changing and parboiling slightly. Broil sharply; seasoning to suit taste, covering with butter✪ Broiled Salt Salmon. This recipe will answer for all kinds of salt fish. — Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111. SALMON CHEESE. — 1 can good salmon, 4 eggs, 1 cup cream, 6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to taste. Mix all together, and steam 2 hrs. When cold, slice down, and serve. — ^Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. SALMON CREAM.— Remove the skin, bone ^nd fluid of 1 can salmon. Mince fine. For sauce, take a little more than }4 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111. ✪ Salmon Cheese

AI-modernized reading of the original text

BAKED PIKE — Wash, scale, clean and dry the fish. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne and 1 oz. of butter inside. Egg and bread crumb it twice. Season the bread crumbs with salt and cayenne, and mix with them J^ their quantity in shredded parsley. Pour clarified butter over the fish and bake in a moderate oven. Lay a buttered paper over the dish. — Mrs. E. D. Kelley, Winnetka, 111. FRIED PERCH.— Wash, scale and wipe them dry, flour lightly all over; rub off the flour, dip them into finely grated bread crumbs, and fry in plenty of boiling fat, until they are nicely browned. Drain on an inverted sieve, serve on a hot dish, and garnish with parsley. Serve with shrimp or anchovy sauce or plain melted butter. — Mrs. E. D. Kelley, Winnetka, 111. Baked Salmon.— Stir 1 tablespoon of flour with milk, and thicken with this 1 qt. of hot milk, as for gravy. Add to this, while hot, 1/2 cup of butter, 1 teaspoon chopped onion, and a pinch of red pepper, J/^ a teaspoon of sage. Drain all the oil from a can of salmon, and remove bones. Then put in a dish alternate layers rolled crackers, salmon, and dressing. Put butter on top, and bake 40 minutes. — Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. BAKED SALMON TROUT.— Dress fish, season with salt and pepper; cut gashes in back about 2 inches apart; lay in slices of salt pork; bake, basting frequently. Thicken liquor for dressing. — Mrs. D. E. Gentry, Glencoe, 111. SALMON BALLS.— Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as poitatoes, season with pepper and salt, and make into balls or flat cakes, and fry in hot fat. A well-beaten egg added makes them much lighter, but it is not necessary. — ^Mrs. Mittie Buford, 3251 S. State St., Chicago, 111. BOILED SALMON. — Sew as many lbs. as desired up in a cheese-cloth bag, and boil in slightly salted water a ^ hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of ^ lemon in a cup of drawn butter. Pour over the salmon and serve. Garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SALT SALMON.— Soak in tepid water 24 hrs., changing the water several times. If in a hurry, or desiring a very salt relish, it may do to soak a shorter time, having water warm, and changing and parboiling slightly. Broil sharply; seasoning to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. — Mrs. Ida Butler, 907 N. Franklin St., Chicago, SALMON CHEESE. — 1 can good salmon, 4 eggs, 1 cup cream, 6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to taste. Mix all together, and steam 2 hrs. When cold, slice down, and serve. — Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. SALMON CREAM.— Remove the skin, bone ^nd fluid of 1 can salmon. Mince fine. For sauce, take a little more than }4 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111.

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Baked PikeBaked SalmonSalmon DressingBaked Salmon TroutSalmon BallsBoiled SalmonBroiled Salt SalmonSalmon CheeseSalmon FluffSalmon CreamCreamed Salmon

The Cook County cook book