The Edwardsville cook book

BAKED RED SNAPPER. Mrs. S. T. Robinson. Score a 4 pound fish an inch and a half apart ; lay strips of bacon in the incissions. Spread over a tablespoon butter, add 34 pint water and salt; bake on a cloth for convenience in re- moving from pan. Half an hour or 40 minutes should cook iU When done pour off licpior for sauce; if not >)4 pint, add water. Sauce — Mix a tablespoon flour with a little of the liquor cooled ; add balance and boil to thick cream ; add a hard boiled egg, chopped, and a little parsley. FISH. SALMON ON TOAST— A BREAKFAST DISH. M!rs. W. O. Paisley, Lincoln, Illinois. Have some squares of toast prepared on a platter ; melt a tablespoon butter in a pan and stir in a tablespoon of flour ana a pint of milk ; when it begins to thicken, stir in a teacup of minced salmon ; pour over the toast and serve warm. BAKED FISH. Mrs. J. W. Derr, Lincoln, Illinois. A white, or any good sized fish 3 pounds or more, clean, rinse and wipe dry. Sprinkle salt and pepper inside and out. Make a dressing of pints dry bread, moistened with tomato juice and one cup chopped celery. Fill the fish with dressing and sew or tie up. Flour slightly and lay on celery stalks and bits of butter and bake ij/2 hours in pints water. CODFISH BALLS. Mrs. G. K. Pegram, Lincoln, Illinois. Soak codfish over night. In the morning shred fine; pour on enough boiling water to cover ; after boiling a few minutes drain and put on other hot water; cook ^ hour; when done add ^ pint milk, butter size of an egg, and a tablespoon flour mixed in the milk. When cold make into balls, roll in cracker or bread crumbs and brown in boiling lard. FRIED OYSTERS. Mrs. J. A. H., Paris, Ky. Drain fine large oysters on a towel, season with salt and pepper and roll in cracker powder, first dipping them in well beaten egg. Have a frying pan of boiling lard and fry a pretty brown. Serve on dish garnished with parsley. 38 THE EDWIARDSVTLLE COOK BOOK. SCALLOPED OYSTERS. Mrs. E. A. Keller. Putter a deep baking dish; place upon the bottom a layer of oysters, sprinkle them with cracker crumbs until they are quite concealed, add a little pepper and salt and small bits of butter here and there. Add another layer of oysters and then more cracker crumbs and seasoning and so continue in alternation until dish is full, ending with crumbs. Moisten generously with milk ; bake in quick oven and serve at once in baking dish. OYSTER OMELET. Mrs. H. E. Wakeman, Lincoln, Illinois. Put about 25 oysters into a saucepan and cook slowly until the gills are curled, drain, saving the liquor ; put a tablespoon butter into a saucepan ; when melted add i tablespoon flour, ^2 teaspoon salt and ^4 teaspoon pepper; measure liquor and add milk to 'make ^ pint. Stir until thickened, add the oysters ; make a plain omelet and pour upon it the oyster sauce. Serve at once. BROILED MACKEREL. Mrs. S. T. Robinson. In the evening wash mackerel well in several waters and soak over night. In morning heat skillet well, use heaping table- spoon, half lard, half butter, when hot place mackerel in pan open side down. Turn two or three times until done. Serve with butter gravy in which it was cooked, poured over. BROILED MACKEREL. Mrs. H. II. hMrman.