The Fredericksburg home kitchen cook book

Put a quart of water on the stove to boil. Then add the sago, after it has been rinsed in cold water several times; then the cinnamon, lemons, and raisins. Let this boil until clear and raisins done. Take from the stove and add sugar, wine and vanilla. Just before serving add bread cubes toasted in a little butter. You may add wine and sugar to suit the taste. Liver Dumpling Soup. Wash and boil a good size Soupbone for 2 hours, add a little onion, parsley, salt and pepper to taste. Grind about three or four pieces of liver, two eggs, season with salt and pepper, y2 teaspoon baking powder and enough flour to make a stiff dough. Drop in dumplings by spoon and boil for y2 hour longer. MRS. A. WALTER. — 18 — Oysters and rish At Little Pigs in Blankets. Take large oysters and around each oyster wrap a thin slice of bacon, securing with wooden tooth picks. Season with salt, pepper, and a little butter. Bake in oven for half hour and serve very hot on toast with celery and garnish the platter with slices of lemon. Fish a la Creole. To a 4 — 5 lb Red fish ; 2 lb can strained tomatoes ; 1 medium size onion; salt and pepper to taste; % lb butter; cup soup stock or water; 1 cup cracker crumbs. Start frying the fish in the butter, cover with crumbs, with onion, tomato and seasoning, bake 4§ minutes or 1 hour. Salmon Croquettes. 1 can salmon; 4 medium sized Irish potatoes; 2 eggs. After draining the salmon and removing the bones and skins; mix with the potatoes previously boiled and mashed. Add the well-beaten eggs, and pepper and salt to taste. Make out in balls and fry in hot lard. Serve with tomato sauce. Simmer one-half can tomatoes, one chopped onion, y2 teaspoon salt, % teaspoon pepper, together about ten minutes. Rub through a sieve. Cook together one — 19 — tablespoon each of flour and butter, and add the tomatoes, gradually cook until as thick as desired. JULIA ESTILL. Baked Fish. After cleaning the fish thoroughly let it stand in salt water for 2 or 3 hours. Rub it well, inside and out, with pepper. Make a dressing of bread crumbs, one tablespoonful of butter, a small onion chopped fine, pepper and salt to taste. Stuff the fish with this dressing and tie or sew up. Put it in a pan with a little water. Sprinkle with flour, adding a small piece of butter. Bake slowly 1 hour. Garnish with hard boiled eggs. META DIETZ. Oyster Patties. Take oysters according to the number to be served and put them in pan with butter, salt, pepper, and a little flour; stir and let simmer for a few minutes. Bake shells of rich puff paste in patty pans and also rounds for covers; heat the shells and fill with oysters; put on the covers and set in the oven for five minutes. Serve immediately. Salmon Croquettes. 1 can salmon; 2 eggs; salt; Cayenne pepper; bread-crumbs. Remove bones from salmon, shred with fork, and add salt, Cayenne pepper, and beaten eggs. Into this mix enough fine bread-crumbs to handle well, form into round or oblong shape, roll in cracker crumbs, and fry in hot lard. MRS. A. L. PATTON. — 20 — Fish Premier with Premier Sauce.