Kirmess cook book

Wash and dry one-half pound of Carolina rice, fry it in hot olive oil, drain on a sieve, and then put it in a stewpan with some pieces of fresh cod cut in pieces about four inches square, and which have been fried in olive oil and drained. Cut a Spanish onion in very thin slices, and also fry the slices in oil. Mix them with six ripe tomatoes from which the skins and seeds have been removed. Cook the onion and tomato slowly for five minutes, then pour it over the fish and rice. Season with a little cayenne, salt, and lemon juice. Moisten with one pint of white broth, place a buttered paper on top, cover with the lid of the pan, and place in the oven to bake. In about half an hour the fish and rice will be done. Remove the pieces of fish and with a wooden spoon stir the rice over the fire in order to mix it with the seasoning. Arrange the rice on a dish and place the pieces of codfish on it. Garnish with tomato sauce or mussel sauce. FRIED FISH. Mrs- Parloa. All small fish, like brook trout, smelts, perch, etc. are best fried. They should be cleaned, washed and drained, then well salted, and rolled in flour and Indian meal (half of each), which has been thoroughly mixed and salted. For every four pounds of fish have half a pound salt pork, cut in thin slices and fried a crisp brown. Take the pork from the pan and put the fish in, having only enough to cover the bottom. Fry brown on one side; turn, and fry the other side. Serve on a hot dish with the salt pork as a garnish. Great care must be taken that the pork or fat does not bum, and yet to have it hot enough to brown quickly. Small fish may be seasoned, dipped in beaten egg, rolled in cracker or bread crumbs and fried in boiling fat. When Indian meal is not liked all flour can be used. Serve fried fish very hot. FRIED SMELTS A LA PARISIENNE. Mrs. Seeley's Cook Book. Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fins and gills. Dry well and flour them. Roll them up by putting their tails in their mouths and fastening them with a wooden skewer. Set away in the ice box. Have your oil or fat very hot. Fry, a few at a time, until a nice brown. Keep in warm place until all are fried, then let your oil get very hot Put all in your frying basket, plunge into your hot fat. They will swell up and be a beauti- ful brown and crisp. Boil the number of eggs required, allowing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready to serve, fill each half egg with Tartare sauce and put round the fish. Put a bunch of parsley between each egg. Serve the fish very hot. FRIED SHAD ROES. Mrs. F. D. Gray. Parboil, let them get chilled in ice water, wipe dry, roll in beaten egg and salted cracker crumbs and fry in deep fat, heated gradually to the boiling point before the roes go in. FRIED WHITE-BAIT. Lady Knight, London.