Household science and arts

Clean and wipe the fish ; remove the head, skin, and bones, and put them into cold water. Cook them slowly. Parboil the potatoes for ^ve minutes. Put the pork into a saucepan in which the chowder is to be made, cook it until it is light brown, and then remove it. Brown the onion in the hot fat ; drain the potatoes and add them to onions. Strain the water from the bones over the onions and potatoes and boil them fifteen minutes. Cut the fish into small pieces ; add them to the chowder and cook it ten minutes. Add the butter, seasoning, and milk. Heat it to the boiling point, and when ready to serve it, add crackers. If it is not thick enough, add a thickening of fiour and water. Digitized by Google 1 c. cracker crumbs, or dried bread crumbs 2 tbs. butter 1 tbs. chopped pickle 1 ts. chopped parsley 1 ts. chopped onion i ts. salt J ts. pepper About i c. hot milk or water, or enough to moisten 1 c. cracker crumbs 4 tbs. melted butter ) ts. salt J ts. pepper 1 ts. each capers, pickles, onions, chopped fine 1 c. cracker crumbs 4 tbs. melted butter 1 ts. lemon juice 1 ts. chopped parsley } ts. salt J ts. pepper 1 c. oysters 4 tbs. butter 2 tbs. flour 1 c. boiling water i ts. salt J ts. pepper STUFFING FOR FISH. I Melt the butter, add the other ingredients, and stir them with a fork until all are thoroughly mixed. STUFFING FOR FISH. H Mix ingredients in the order given, makes a dry, crumbly stuf&ng. This OYSTER STUFFING Clean the oysters and remove the tough muscles. Add the seasoning and melted butter to the cracker crumbs, mix them well with a fork, and add the oysters and enough of the oyster liquor to moisten the crumbs. DRAWN BUTTER Melt 2 tbs. of butter, add the flour and seasoning, and press out any lumps. Add the boiling water gradually and stir the mixture constantly to make it smooth. Boil it five minutes, and add the remaining butter. in small pieces. Serve it with boiled or baked fish. _ Digitized by Google i c. mayonnaise dressing 1 ts. parsley (washed and chopped) 1 ts. chopped pickle 1 ts. chopped olives 1 tbs. lemon juice 1 ts. vinegar 1 tbs. Worcester- shire sauce i ts. salt 4 tbs. butter EGG SAUCE To dravm butter add two hard-cooked eggs, chopped or cut into quarter-inch slices. Serve it with boiled fish. TARTAR SAUCE. I Mix the parsley, pickle, and olives, and add them to the mayonnaise dressing. TARTAR SAUCE. H Heat the lemon juice, vinegar, Worcestershire sauce, and salt in a small enamel pan over hot water. Brown the butter in a saucepan and strain it into the first mixture. White sauces (Nos. 24, 25) may be used with fish. WARMING OVER FISH RECIPE 150. CREAMED FISH Remove the bones and skin from any white cooked fish. Heat the fish in medium white sauce (No. 25), using twice as much sauce as fish. RECIPE 151. CREAMED CODFISH Flake salt codfish into small pieces and remove the bones. Soak it in cold water for several hours. Drain it, put it into a saucepan, add cold water enough to cover it, and simmer it until it is tender. Pour off the water, add medium white sauce (No. 25), using twice as much sauce as fish. Heat it to the boiling point and add seasoning. Digitized by Google REQJPE 153. 1} c. cold flaked sal-. mon or halibut } c. (about) Thick white sauce (No. 26) Salt and pepper to 1 c. salt codflsh 2 c. potatoes 1 egg 2 ts. butter i ts. white pepper Salt if needed SCALLOPED FISH. I