The Fredericksburg home kitchen cook book

4 lb fish; salt and pepper; 2 doz. large oysters; y± cup butter; yolk of 1 egg; juice of y2 lemon remove the head and tail of fish, skin and bone it, leaving two oblong pieces. Lay one of thea piece on a greased baking sheet, cover with half the oysters. Sprinkle thickly with the crumbs and pour over them one-half of the melted butter. Then cover it with the other half of the fish. Place the remaining oysters on top of that piece of fish, sprinkle with salt and pepper. Place the rest of the crumbs on the oysters and pour the remaining butter over the crumbs. Put into a moderate oven and brown. When, done slip it carefully into a hot platter, garnish with watercress and sliced lemon. Serve with the following sauce: Vi cup butter; yolk of 1 egg; juice of % lemon; 14 teaspoon salt; 1/3 cup boiling water; pinch of white pepper. Cook in double boiler for six minutes and serve in a separate bowl. Sufficient for six persons. Delicious. Fried Oysters. Select fresh good sized oysters. Pick them up by the muscular portion of the oyster and place them on a dry board. Dry them carefully with a soft cheese cloth. Sprinkle with salt. To each dozen oysters allow 1 egg. Beat the white and yolk together until thoroughly mixed ; add a tablespoon of warm water ; — 21 — beat again. Turn oysters in nicely rolled and dried bread crumbs, then quickly into the egg and back into the bread crumbs. Fry in oil or lard 360° (Fahr. ) ; when golden brown lift out and drain on paper. Do not prick oyster with a fork. Serve at once. MRS. VICTOR KEIDEL. Oyster Salad. Drain the liquid from a quart of fresh oysters. Put them in hot vinegar, enough to cover, place over hot fire. Let them remain until plump, but not cooked, then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some seasoning of salt and pepper. Mix well with wooden spoon or silver fork. Pour over the whole a Mayonnaise dressing. Garnish with celery tips. MRS. GEO. E. KOTT. Escalloped Fish. Two cups left over fish, picked over and freed of bones. 1 cup thin white sauce, bread crumbs. Butter a baking dish and line with crumbs. Add a layer of fish, using half, and cover with half the sauce. Cover with a layer of crumbs. Add another layer of fish, sauce and crumbs, making this last layer of crumbs quite thick. Place in a hot oven and leave until crumbs are brown and fish is heated through. Fried Oysters. 1 pint large oysters; y2 cup milk; % cup tomato catsup; y% teaspoon salt; y2 cup flour; mix thoroughly — 22 — flour, milk, catsup and salt ; dip oysters into mixture, then roll them in cracker crumbs. Fry in sweet, fresh lard, butter or olive oil until a dark brown. Serve very hot. MRS. MAX WINKEL. Salmon Loaf. Mix 1 can salmon from which bones and skin have been removed, with 1 cup cracker crumbs, and 2 well beaten eggs. Make sauce by browning 2 tablespoons butter; add 2 tablespoons flour, then add 3 thinly sliced green peppers, 2 cups sliced tomatoes with juice add a pinch of salt to tomatoes. Add salt and pepper. Let cook until pepper and tomatoes are soft, then add 2 cups milk. Put layer of salmon in well greased baking dish and cover with sauce then another layer salmon and finish top with sauce. Bake % hour.