The Cook County cook book

BOILED RED SNAPPER.— Clean, wash, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about 1/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley, and serve with tomato sauce, or sauce Hollandaise. — Mrs. Clara Hall, 3734 S. State St., Chicago, 111. STEAMED RED SNAPPER.— Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion. Clean, wash, and dry the fish; lay upon the prepared bed, and steam slowly, at least 1 hr. for a fish weighing 4 lbs. Open the steamer once, and turn very carefully. Serve with oyster sauce, or with sauce tartare. — Mrs. B. Haley, 641 N. State St., Chicago, 111. STURGEON — 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of salt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Cut the fish into squares of 2 inches; put them into a stewing-pan; cover with 2 qts. of boiling water; simmer gently 15 minutes, and drain, and throw away this water. Add to the saucepan, the butter, salt and pepper. Moisten the flour gradually with the milk; strain it over the sturgeon; bring to boiling point and serve. Sturgeon may be broiled, panned or baked, 'but must always be parboiled first. — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. MARYLAND TERRAPIN.— Boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch. Take from the shell and remove every particle of entrails and lungs. Place the meat in a chafing-dish or stew-pan. Add butter, pepper and salt, the quantity of each depending on the quantity of flesh. Let it simmer until the essence and butter reach the consistency of light gravy. Serve hot. If desired, add a little good sherry while eating, but not while cooking. Use no spices, dressing or other ingredients that can detract from the flavor. — Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111. BROOK TROUT.— Wash and dry inside and outside of the fish; sprinkle a little pepper and salt over them and roll in cornmeal. Fry in 1 part butter and 2 parts lard, about 8 minutes. Drain, and serve with slices of bacon and hard-boiled eggs, cut in rings and laid around the platter. — Mrs. E. D. Kelley, Winnetka, 111. TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, ■and let them lie a few minutes, wrapped snugly in a dry, clean towel. Season with pepper and salt, and roll in cornmeal; fry in half butter, half lard. Drain on sieve, an<l serve hot. — Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111. STEWED TROUT.— 2 fair-sized trout, Yz an onion, sliced, a little chopped parsley, 2 cloves, 1 blade of mace, a little thyme, salt and pepper to taste. 1 pt. of medium stock, thickening of butter and flour. Wash the fish clean, wipe dry, and lay it in a stewpan with all the ingredients except the butter and flour. Simmer for Yz an hr., take the fish out, and strain the gravy, add the thickening, and stir over a sharp fire for 5 minutes. Pour it over the trout, and serve. Sufficient for 4 or 6 persons. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111.