The Federation cook book

Clean salmon thoroughly. Boil in salt water one-half hour, tied up in a cloth. Drain off all water. Mash thoroughly, add butter, salt and pepper to taste. Chop parsley fine and mix. If desired add potato, form into balls. Beat up eggs, glaze balls, boil in hot fat a couple of inches deep. Serve with hot peas. — MRS. E. ERSKINE, BERKELEY. Baked Fish Timbales Buy a nice piece of halibut or nice white fish, say about 2 to 3 Ibs. Have it cut the long way, scrape the fish off to a pulp, make a thickening of butter, flour and water or beef broth. Season high with salt, cayenne pepper and a dash of Worcester sauce, mix to a paste. Butter your muffin or timbale rings good. Fill them with the mixture. Place tins in a pan of water and bake in the oven until done. Turn out on a hot platter. Pour a nice drawn butter sauce over them. Grate the hard-boiled yolk of an egg over them and sprinkle with a little chopped parsley. — MRS. ELIZA- BETH ROBERTS, 66 ALESSANDRO PLACE, PASADENA. Oyster Fricasse 1 quart oysters Milk or cream 2 tablespoons butter 1 and 1 fourth teaspoon salt 2 tablespoons flour A few grains cayenne 1 teaspoon finely chopped parsley -1 egg Clean oysters. Heat liquor to boiling point and strain through a double thickness of cheese cloth ; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour and pour on gradually hot liquor. Add seasonings and eggs slightly beaten. — MRS. ISABELLE J. BARRAUD, SAN FRANCISCO. White Sauce 1 tablespoon butter 1 tablespoon flour 1 half teaspoon salt 1 cup milk Butter to be melted in sauce pan, flour and salt added immediately and whole cooked a few seconds, stirring constantly. Milk to be added one-third at a time. The mixture stirred constantly and brought to the boiling point after each addition of milk. Mixture to be entirely freed from lumps before the last portion of milk is added — MARIE FORD, PASADENA, CAL. Chicken a la Providence Prepare and boil a chicken following recipe for boiled fowl. The liquor should be reduced to 2 cups and used for making sauce with 2 tablespoons each of butter and flour cooked together. Add to sauce one-half cup each of cooked carrots (cut in fancy shapes) and green peas. Place chicken and sauce with one-half tablespoon finely chopped parsley. MRS. ISABELLE J. BARRAUD, SAN FRANCISCO. Meats And Their Accompaniments Roast Beef — Tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. Roast Pork — Apple sauce, cranberry sauce. Roast Veal — Tomato sauce, mushroom sauce, onion sauce, horse radish and lemons are good. Roast Mutton — Currant jelly, caper sauce. Boiled Fowls — Bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. Boiled Turkey — Oyster sauce. Duck or Venison — Currant Jelly, cranberry sauce. Roast Goose — Apple sauce, grape jelly. Mackerel — Stewed Gooseberries. Beef Loaf 3 Ibs. of beef 1 and 1 half teaspoon salt 1 half teaspoon pepper 1 egg 6 crackers rolled Meat chopped fine