San Rafael cook book, 1906

DRESSING FOR BOILED FISH-— Mrs. R. E. Nell. 6 raw tomatoes or % can; strain through a colander; add. 3 tablespoons chopped capers, 1 large picklei cucumber, andi 1 picked onion chopped very fine with the capers, 4 tablespoons tomato catsup, a dash of cayenne, 1 teaspoon of salt, and 1 cup of stock. Simmer 10 minutes, and pour over boiled fish. FISH A LA DELMONICO'— Mrs. Franimuller. 3 cups of cooked white fish, 4 tablespoons butter, 4 tablespoons flour, 2 teaspoons salt, % teaspoon pepper, 1 pt. milk, 1 slice onion, 2 sprays parsley, 2 yolks of eggs, bread crumbs. Scald milk with onion and. parsley, blend butter and flour and gradually add the milk, then' the seasoning and eggs. Bone, skin and shred the flsh. Butter a dish, put in fish and sauce in alternate layers, finishing with sauce, sprinkle with buttered bread crumbs and bake in moderate oven about % hour. Nice for left over fish. FINNAN HADDIE — Mrs. Francis C. White, Everett, Wash. Pick up like codfish, scald until tender and drain dry. Make a cream sauce, put the fish in it and scald. Boil 1 egg hard, grate yolk and mix with 2 tablespoons grated cheese, season with salt and cayenne to taste. Add beaten egg last. Serve on toast. 32 FISH AND SHELT. FISH CODFISH BALLS — Mrs. Fronmuller. 1 cup salt codfish, 2 cups mashed potatoes, 1 egg, 2 teaspoons butter, T. saltspoon pepper, skip if needed. Wash and shred fish and drain. "Mix fish and potato thoroughly, add egg and seasoning and work to- ■gether with masher. Drop from spoon into deep fat and fry until "brown and drain on cheese cloth, before serving. Some prefer to -scald the codfish before mixing, FISH SOUFFLE— Mrs. J. S. Macintosh. Any kind of fish may be used. After the fish has been boiled, chop ■a pint of the fish very fine, put a piece of butter the size of an egg, in Ti saucepan; melt it and stir in 3 scant tablespoons of flour, rubbing It very smooth, add li^ cup milk or cream, yolks of 2 eggs, pepper xind salt, cook till the mixture is quite. thick, stirring all the time, then add the fish. Just before serving, and when cool add the whites of the ■«ggs beaten to a stiff froth. Put in paper cases or shells, cdok for a few minutes, till the top is a light brown and the souflle has risen; '^11 the cases only half full. This will serve eight persons. TIMBALE OF FISH— Mrs. J. K. Armsby. 1% lb. raw fish mashed through a colander, % pt. thick cream, small piece of butter, size of egg, 4 eggs yolks and whites beaten separately, 'teaspoon of onion juice, pepper and salt to taste. Use whites of eggs last. Cook in a pan of water in the oven for about half an hour. FISH PUFF— Mrs. J. W, Cochrane. A delicious way of using remnants of cold cooked fish. Chop fish -and mix with it an equal part of mashed potato. Season with salt and pepper and two tablespoons of melted butter. Stir into it two well beaten eggs. Form into a roll and place on buttered tin . Brush over with a beaten egg. Roll in bread crumbs and bake one half hour in Tiot oven, SALMON LOAF— Mrs. G. G. Vanderlip. One small can of salmon, 2 eggs beaten lightly, 4 tablespoons butter ■melted, one half cup fine bread crumbs, season with salt, pepper and minced parsley. First chop the fish, then rub in the butter until smooth. Beat the crumbs with the eggs and season before working together. "Pnt in a buttered mould and steam' for one hour. When cold arrange •«» a platter with a border of parsley and hard boiled eggs. SALMON CUTLETS— Mrs. W. B. Bradford. 1 can of salmon, 1 cup thick white sauce, 1 tablespoon lemon juice, '1 egg. Pick over salmon remove all skin, bones and oil, mix with lemon juice, then stir in white sauce. Turn out on plate to cool. Divide In twelve portions, shape like cutlets. Beat an egg, slightly roll cutlets in it, then cover thoroughly with fine bread crumbs, and fry in deep fat to a light brown. FISH AND SHELL, FISH 33