Remove all skin and bones from the fish. Rub it fine with potato masher ; melt the butter in the milk ; add seasoning and bread crumbs ; mix with the fish, stir in eggs ; steam i hour in buttered mold. Serve with a cream sauce to which a little chopped parsley and red pepper have been added. SALMON LOAF. Miss Katherine Pogue. 1 can salmon. 4 eggs, beaten very light✪ Salmon Loaf. Salt and pepper to taste. 4 tablespoons melted butter. Stir all together, turn into a greased pan, and steam i hour. Sauce — 1 cup cream (or milk). 1 tablespoon flour (wet with 1 tablespoon melted butter. oil). 1 yolk of egg. Put milk on to boil, when boiling thicken with the flour, add butter and egg. Turn loaf on a platter and pour the sauce over it. 42 THE EDWARDSVILLE COOK BOOK. LONG & FLYNN S HIGH CLASS GROCERIES LOWEST PRICES 219 NORTH AAIN ST. EDWARDSVILLE, ILLINOIS. ADVERTISEMENTS. 43 IF THE BEST IS WANTED DRINK OWL DRY BRAND ROASTED COFFEES. Use our Spices and Teas if you appreciate strictly pure, wholesome goods. We guarantee all of our Coffee, Spices and Tea to conform to the National, or any other Pure Food Laws. For sale by all dealers who appreci- ate THE BEST. MEYER BROS. COFFEE & SPICE CO, ST. LOUIS, MO. 44 THE EDWARDSVILLE COOK BOOK. CHAPTER IV. SOUPS. Soup meat should be put to cook in plenty of cold water and allowed to simmer, not boil. Take off scum as it rises. NOODLES. 1 egg. 2 tablespoons water. A pineh of salt. Stir in all the flour it will take. Roll as thin as you possibly can ; hang over a chair back on a napkin to dry ; then roll up like a jelly roll and slice off as thin as a wafer. NOODLE SOUP. Mrs. F. A. Frorer, Jr., Lincoln, Illinois. One egg, well beaten, mix with enough flour to make a stiff dough, roll as thin as possible ; let dry 25 minutes ; cut in strips I inch wide, lay strips one upon the other and cut as small as possible crosswise ; stir into beef, veal or chicken broth. Boil 20 miutes ; serve immediately. Try above once and you will try it again. TOMATO SOUP. Mrs. I. C. Sanders. 1 pint tomatoes. 3 pints milk. 2 large tablespoons butter. 1 level teaspoon soda. Place milk in one vessel on stove, while tomatoes are cook- ing in another. When tomatoes are cooked add butter and cook a minute or two longer; stir in the soda and turn the whole immediately into the scalding milk. Test it, and if soup SOUPS. 45 tastes of the tomato acid, add more soda. Keep it at scalding point about 15 minutes — a longer time will not spoil flavor, in fact, it is very good warmed over. Strain before serving and season to taste. TOMATO SOUP. Mrs. E. Forman. 3 cups tomatoes, 1 quart milk. 1 small teaspoon baking powder. Rub tomatoes through sieve to remove seeds ; boil and seas- on, adding the baking powder. P>oil milk separately. Put both together and pour over broken crackers in soup toureen. TOMATO SOUP. Mrs. N. E. Newman, Lincoln, Illinois. Y2 can tomatoes. 1 teaspoon butter. 1 quart sweet milk, teaspoon soda. 1 teaspoon salt. Pinch pepper. Put tomatoes into saucepan ; when l)oiling add the soda ; stir well, then add milk, salt, pepper, I)utter. Serve hot. TOMATO SOUP. Mrs. James E. Miller, Lincoln, Illinois. 1 pint cooked tomatoes. 1 teaspoon salt. 1 quart milk. A litle white pepper. Butter size of an egg. A little cayenne. 1 tablespoon flour.

AI-modernized reading of the original text

Remove all skin and bones from the fish. Rub it fine with potato masher ; melt the butter in the milk ; add seasoning and bread crumbs ; mix with the fish, stir in eggs ; steam 1 hour in buttered mold. Serve with a cream sauce to which a little chopped parsley and red pepper have been added. SALMON LOAF. Miss Katherine Pogue. 1 can salmon. 4 eggs, beaten very light. Salt and pepper to taste. 4 tablespoons melted butter. Stir all together, turn into a greased pan, and steam 1 hour. Sauce — 1 cup cream (or milk). 1 tablespoon flour (wet with 1 tablespoon melted butter. oil). 1 yolk of egg. Put milk on to boil, when boiling thicken with the flour, add butter and egg. Turn loaf on a platter and pour the sauce over it. LONG & FLYNN S HIGH CLASS GROCERIES LOWEST PRICES 219 NORTH AAIN ST. EDWARDSVILLE, ILLINOIS. IF THE BEST IS WANTED DRINK OWL DRY BRAND ROASTED COFFEES. Use our Spices and Teas if you appreciate strictly pure, wholesome goods. We guarantee all of our Coffee, Spices and Tea to conform to the National, or any other Pure Food Laws. For sale by all dealers who appreciate THE BEST. MEYER BROS. COFFEE & SPICE CO, ST. LOUIS, MO. CHAPTER IV. SOUPS. Soup meat should be put to cook in plenty of cold water and allowed to simmer, not boil. Take off scum as it rises. NOODLES. 1 egg. 2 tablespoons water. A pineh of salt. Stir in all the flour it will take. Roll as thin as you possibly can ; hang over a chair back on a napkin to dry ; then roll up like a jelly roll and slice off as thin as a wafer. NOODLE SOUP. Mrs. F. A. Frorer, Jr., Lincoln, Illinois. One egg, well beaten, mix with enough flour to make a stiff dough, roll as thin as possible ; let dry 25 minutes ; cut in strips I inch wide, lay strips one upon the other and cut as small as possible crosswise ; stir into beef, veal or chicken broth. Boil 20 miutes ; serve immediately. Try above once and you will try it again. Mrs. I. C. Sanders. 1 pint tomatoes. 3 pints milk. 2 large tablespoons butter. 1 level teaspoon soda. Place milk in one vessel on stove, while tomatoes are cooking in another. When tomatoes are cooked add butter and cook a minute or two longer; stir in the soda and turn the whole immediately into the scalding milk. Test it, and if soup SOUPS. tastes of the tomato acid, add more soda. Keep it at scalding point about 15 minutes — a longer time will not spoil flavor, in fact, it is very good warmed over. Strain before serving and season to taste. Mrs. E. Forman. 3 cups tomatoes, 1 quart milk. 1 small teaspoon baking powder. Rub tomatoes through sieve to remove seeds ; boil and season, adding the baking powder. P>oil milk separately. Put both together and pour over broken crackers in soup toureen. Mrs. N. E. Newman, Lincoln, Illinois. Y2 can tomatoes. 1 teaspoon butter. 1 quart sweet milk, teaspoon soda. 1 teaspoon salt. Pinch pepper. Put tomatoes into saucepan ; when l)oiling add the soda ; stir well, then add milk, salt, pepper, I)utter. Serve hot. Mrs. James E. Miller, Lincoln, Illinois. 1 pint cooked tomatoes. 1 teaspoon salt. 1 quart milk. A litle white pepper. Butter size of an egg. A little cayenne. 1 tablespoon flour.

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The Edwardsville cook book