The blue ribbon cook book

Clean a four-pound red snapper, sprinkle the inside with salt and pepper, and stuff and sew together or pin together. Place in a greased pan, and if you have no fish sheet, fold in cheesecloth, bake in hot oven for about three quarters of an hour or until thoroughly done, basting frequently. Serve with hollandaise sauce or plain white sauce. STUFFING FOR FISH. J cup cracker crumbs. | teaspoon salt, i cup stale bread crumbs. J tablespoon pepper. 1 cup melted butter. J cup of hot water. Few drops of onion juice. Mix ingredients in order given. TO COOK FISH IN BOILING WATER. Small cod, haddock, or cusk are cooked whole in enough boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor; lemon juice or vinegar keeps the flesh white. A long fish-kettle containing a rack on which to place fish is useful but rather expensive. In place of fish-kettle, if the fish is not too large to be coiled in it, a frying-basket may be used placed in any kettle. The fish is cooked when flesh leaves the bone, no matter how long the time. FISH PUDDING.* 1 pound boiled fish. J cup of cream. 1J tablespoons of flour. 1J teaspoons of salt. J teaspoonful of pepper. 1 teaspoonful lemon juice. A little onion juice. 2 eggs. Mash the fish thoroughly, then put through a puree sieve and add seasonings. Put butter in the saucepan, and when melted add the flour, then the cream, then the beaten eggs, stirring until well scalded, not thick. Then add the fish, beat well and fill a ring mold with the pudding, pressing it well against the sides; set the whole in a pan of water and put in a moderate oven for thirty minutes. Remove on to a dish, and fill in the center with •If a dry fish, such as halibut or haddock, is used, slash body at intervals and insert thin slices of fat pork; in other words, lard it. Parisienne potatoes, making a border of the same outside, and serve with rich cream sauce, in which parsley is chopped. — Century Cook Book. FISH CROQUETTES. 1 pint boiled fish. 1 teaspoonful of onion juice. J teaspoonful pepper. 1 tablespoonful of butter. 1 cupful of cream. Yolks of two eggs and a little 2 tablespoonfuls of flour. chopped parsley. 1 teaspoonful salt. Put the butter into a saucepan; when melted add the flour, and when thoroughly mixed add the cream, then the seasonings, then the beaten yelks of two eggs, and then the fish and the parsley. Spread on a dish to cool; make out into croquettes; to the beaten yolk of one egg add two tablespoonfuls of water. Dip the croquettes first into the stale bread crumbs, then in egg, and then in crumbs. Fry in boiling fat. Serve with either bechamel or hollandaise sauce. BROILED SHAD ROE. Wash and dry the roe, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sauteing in butter. Cook them brown, cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle with chopped parsley. Garnish with lemon and water cress, and serve some of the water cress with each portion. Serve with maitre de hotel butter. MEATS. ROAST FILLET.