The complete cook book

serve outside of fresh ones. When properly served it is relished by almost every one who has any liking for fish at all. Small ones are the most delicate. To cream haddie, put the fish, skin side up, in a dripping pan of cold water, put it on the stove, and allow the water to slowly reach the point just below boiling, draw the pan to the back of the stove .for fifteen minutes, then remove the fish, and flake it (in large pieces), getting out all bones. In a spider melt two tablespoonfuls of butter, blend with it two heaping tablespoonfuls of flour, add enough mixed milk and cream to make a rather thin sauce, season with salt, pepper and a little powdered mace, and cook two or three minutes. Now draw to the back of the stove, and add three beaten egg-yolks, blended with three tablespoonfuls of cold milk ; when thoroughly mixed add the fish, heat together, and serve. The fish may be merely skinned (after being freshened) instead of flaked, then laid on a hot platter and the sauce poured over it. The sauce should, in that case, have the addition of chopped hardboiled eggs and a little parsley. To broil haddie, it should first be freshened in the manner described for creaming; then rub over with soft butter, and broil to a rich brown ; season with pepper and butter, and garnish with lemon slices. SALMON CREAMS. Use one pound of salmon and boil, removing skin and bones; then rub and pound fish to a paste; add twelve almonds chopped fine, one teaspoonful of onion juice, one teaspoonful white pepper; mix this and then gradually add the unbeaten whites of three eggs, then carefully stir in one-half pint of whipped cream to a stiff froth. Fill into timbale molds and cook for twenty minutes in a moderate oven. Sauce : Two tablespoonfuls of butter and two of flour rubbed together; add gradually one pint of boiling water and stir a moment over fire. Take from fire and carefully add another tablespoonful of butter, yolks of four eggs and two tablespoonfuls of vinegar. Strain and add a little chopped parsley. The Complete Cook Book. 6i DEVILED SHRIMPS. Make a brown roux with two tablespoonfulsof butter and the same of browned flour, add when smooth to half a cupful of good stock; stir one minute and put in a large cupful of minced shrimps, the j'olks of two hard-boiled eggs rubbed to a powder, a saltspoonful of made mustard, a pinch of cayenne, a few drops of onion juice with salt to taste. Mix well, stir over the fire until smokii^g hot and fill shells or pate pans with the mixture. Cover with fine crumbs with bits of butter here and there and brown quickly. Send around sliced lemon with them. CURRIED SHRIMPS. Cook a teaspoonful of minced onion and a tablespoonful of butter in a saucepan for two minutes after the boil; then add a tablespoonful of flour and two teaspoonfuls of curry powder, and when they bubble, two cupfuls of boiling water, gradually, stirring all the time. Add one teaspoonful of Chutney sauce and salt to taste, then put in your shrimps. Cook five minutes and serve in a deep dish. Send around ice-cold bananas with them, and boiled rice. SHRIMP CASOSLETTES. Cut small rounds of bread with a deep pastry cutter, pressing out the middle with a smaller cutter, without piercing a hole quite through. Fry these rounds a bright yellow in boiling lard, fill them with shelled shrimps mixed with one gill of cream, a piece of butter the size of an egg, the juice of half a lemon, one blade of mace, and a little cayenne, all heated together for fifteen minutes. DEVILED SHRIMPS— NEW ORLEANS. Rub together two tablespoonfuls of butter and two tablespoonfuls of browned flour. Place on the fire and when smooth work in to half a cup of good stock. Stir briskly one minute, then add one-half pint of minced 62 The Complete Cook Book.