My best 250 recipes

and bake for twenty minutes. Pick apart a pound of cold cooked fresh codfish. Dust it with a level teaspoonful of salt and a saltspoonful of white pepper. Pour over a tablespoonful of carefully melted butter and a few drops of onion juice. Mix lightly with a fork. Fill this in the potatoes, dust the tops with breadcrumbs, place in the centre of each a bit of butter, and bake in a quick oven for twenty minutes. Serve cream sauce. FISH A LA CREME Pick apart sufficient cold boiled fish to make a pint. Rub together a rounding tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add the flaked fish, a teaspoonful of salt and a saltspoonful of pepper; toss gently without breaking the fish and stand it over hot water until thoroughly heated. Serve in pate shells or bread boxes. TWENTY WAYS OF COOKING MEAT CREAMED CHIPPED BEEF Chip a pound of dried beef very thin and pull it apart in small pieces. If it is very salt soak it in boiling water for fifteen minutes. Put two tablespoonfuls of butter in a frying-pan; add the beef and stir over the fire until thoroughly heated; then sprinkle over it two rounding tablespoonfuls of flour; mix and cook. Add half a pint of stock and half a pint of milk. Stir until boiling. Add a teaspoonful of kitchen bouquet and a dash of pepper. Take from the fire and add the yolk of an egg beaten with four tablespoonfuls of cream. Heat quickly and serve in a deep dish garnished with toast. BEEF OLIVES Cut a very thin slice of round of beef in strips four inches long and two inches wide. Mix half a cupful of soft breadcrumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash of pepper and a tablespoonful of melted butter. Put a thin layer of this over each 30 My Best 250 Recipes little piece of beef; roll and tie tightly. Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them in the pan; then put them in a stewing-pan. Add two tablespoonfuls of flour to the fat in the frying-pan; mix; add a pint of stock or water; when boiling add a teaspoonful of kitchen bouquet, a level teaspoonful of salt, and strain it over the rolls. Cover and stew gently for an hour and a half. Wash and soak in boiling water a dozen stoned olives. Cut a piece of stale bread in a four-inch cube; dip it in milk or beaten egg, and plunge it in deep, hot fat, or you may toast it in the oven. Stand this in the middle of the platter. After removing the strings heap the beef "olives" around the crouton and strain the sauce over them. Arrange the "olives" in little piles at the ends of the dish. MOCK FILLET Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak lengthwise, tie it in three places, giving it the shape of a fillet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoonful of salt. Bake for one hour in a quick oven, basting frequently. My Best 250 Recipes 31 When done dish and remove the strings. Rub together in the pan two tablespoonfuls of butter and two of flour ; add half a pint of strained tomatoes and a half a pint of stock, and stir constantly until smooth. Add a teaspoonful of Worcestershire sauce, half a teaspoonful of salt, and strain it over the "fillet." Serve with potato croquettes and spinach. BRAIZED CALF'S LIVER