The home cook book

FAST-DAY PIE Take what you have left of cold sole or haddock or codfish, take out all the bones, chop or cut in fine pieces, and pound the fish, with bits of butter strewed over it plentifully. Add and pound in a teaspoon of French mustard, a trifle of garlic, a raw onion, and a dash of vinegar. Put in an enamel pie or pudding dish, cover with mashed potato, and cook in a quick oven till the potato is browned over the top. CREAM FAST-DAY PIE For this pie you may boil the fish with salt or take what you have left of codfish, haddock, bass or any fish not too oily. Take out skin and bones, chop or cut the fish in small ■pieces. Then set over to boil a pint of cream or very rich milk, and when this is hot stir in two small tablespoons of flour dissolved in milk, a grated onion, and a teaspoon of salt. Butter a deep enamel dish, and put in a layer of the diced fish, then one of the cream sauce. Alternate the layers of fish and cream sauce till you have used up your material, bringing the cream layer the topmost. Lay on a few grated breadcrumbs, dust pepper over the dish, and bake in a moderate oven for three-quarters of an hour. This pie may be made richer by adding bits of butter to the fish as the layers are put in the dish. BOILED RED SNAPPER Clean and scale a fresh red snapper that weighs five or six pounds. Wash it in cold water. Wrap it in a cloth and lay it in a fish boiler. Cover it with cold water, to which add one tablespoon of salt. When it comes to boil, set on a part of the stove where it will just bubble, and no more. Upon no account let the water boil. Simmer it in this way forty-five minutes. When done, take it carefully out of the cloth, and lay it on a hot platter, and serve. To be eaten with sauce directed for boiled fish. [illustration: Frying-Basket]. FRIED ROE Wash the roe dry with a cloth, roll in corn meal, salt and pepper, and fry in hot fat till a light brown. Serve with slices of lemon. SALMON CROQUETTES Take a one-pound can of salmon, pick out all the bones, and strain the juice, and save it. Chop the salmon fine, and add one teacup of stale breadcrumbs, one beaten egg, and salt and red pepper to taste. Wet the salmon with the liquor, mix well, and have it just moist enough to make into oblong croquettes. Beat one egg, with one tablespoon of cold water. Roll crackers fine, and season with salt and red pepper. Dip the croquettes first in the egg and then in the crackers. Fry in a frying-pan, with just enough hot lard to keep them from sticking. If not needed at once, the croquettes can be warmed over by putting them in a covered pan in the oven. SALMON WITH WHITE SAUCE Take cold boiled salmon, or, if you use the canned salmon, slip it from its can and heat in a saucepan with its own oil. Make a white sauce like that described on page 147, season the sauce with lemon- juice, with pepper sauce, or with Worcestershire as your taste directs. Lay the hot salmon ort a hot platter, cover it with the white sauce, lay round the edge of the dish slices of hard-boiled eggs and sliced lemon, and serve. «35 COLD SALMON WITH VINEGAR