The international cook book

Beat egg well with sugar and salt. Mix baking powder with the flour. Add vanilla to milk. Add Uquid and dry ingredients alternately to egg and sugar mixture. Add melted shortening. Mix thoroughly. Pour into greased layer cake tins. Bake thirty-five minutes in a moderate oven (350" F.). Turn out of tin and cool. Put layers together, and cover top with custard filling, whipped cream, or Chocolate Fluff. CHAPTER XVin Fish and Fish Sauces Salmon Loaf 2 cups flaked salmon 2 eggs I cup bread crumbs i tablespoon chopped parsley I tablespoon chopped onion i teaspoon salt % teaspoon pepper Put all the ingredients into a bowl and mix thoroughly. Shape into loaf. Add one-half cup water. Bake in moderate oven (350° F.) for thirty-five minutes. Tuna, haddock, swordfish, or halibut may be substituted for salmon. Broiled Salmon Steak Put salmon steak on rack of broiler. Cook under mediima flame until entirely brown. Turn and brown both sides. Serve with drawn butter, parsley, and lemon. Salmon Steak 6 slices fresh salmon steak, 4 tablespoons flour I inch thick 4 tablespoons butter ^ cup milk Szdt and pepper Remove skin from salmon. Roll in the flour which has been seasoned with salt and pepper. Place in buttered baking dish, add milk. Dot with butter. Bake one hour in moderate oven (350° F.). Baste frequently during baking. Boiled Salmon Soak salmon in cold water; then let it come to a boil. Change water twice. Let it boil fifteen minutes slowly. Pour off all the water. Put two tablespoons of butter and two tablespoons of flour into a pan, brown, and add one quart of milk. Cook until thick. Take off stove and stir in two well-beaten eggs. Pour over salmon. Do not let it curdle. RECIPES 189 Salmon Casserole 4 potatoes I onion 4 slices bacon 2 cups salmon I egg K cup milk y^ cup crumbs Salt and pepper Put layer of peeled, sliced potatoes into buttered pan, then layer of salmon, onion, and bacon. T^Iix egg and milk and pour over salmon. Sprinkle with crumbs and bake fifty to sixty minutes in moderate oven (350° F,). Fried Oysters Drain off liquor. Roll each oyster in bread crumbs then dip in egg, again roll in crumbs, and fry. Oysters may be fried in deep fat or in fat at least an inch deep in the fr>'ing pan. As soon as they are golden brown remove from fat and place on a brown paper to drain. Serve hot. Serve with catsup or chilli sauce. Pigs in Blankets Roll each oyster in a thin slice of bacon and hold together with toothpick. Add salt and pepper and bake in oven (350° F.) until nicely browned. Creamed Oysters Make two cups mediima white sauce of butter, flour, and milk. Season with salt and pepper, add three cups oysters. Cook fifteen minutes. Serve hot. Saute Oysters Roll the oysters in beaten egg and season with salt and pepper. Then cover with bread crumbs and fry in butter untU nicely browned. Bacon fat or lard may be used in place of butter. IQO THE INTERNATIONAL COOK BOOK Oyster Cocktail 50 small oysters 5 tablespoons lemon juice 2 teaspoons grated horse i>^ tablespoons Worces- radish tershire sauce yi teaspoon tabasco sauce 3 tablespoons tomato 2 tablespoons vinegar catsup ]/2 teaspoon salt Chill and wash oysters. Mix with other ingredients. Serve in cocktail glasses. Oyster Stew I pint oysters yi teaspoon salt I quart milk 2 tablespoons butter