Kirmess cook book

Clean them. Season with salt and pepper, dip them in flour, then beaten egg and cracker crumbs, place in frying basket and fry in hot fat HALIBUT OUTLETS. Table Talk. Wash a two pound slice of halibut (any firm fleshed white fish may be used in its stead), lay in a frying pan, add one scant teaspoonful of salt, a dozen peppercorns, half of a bay leaf, a stalk of celery, sufficient boiling water to cover and one tablespoonf ul of vinegar. Keep just below the simmering point until the fish looks white all through and begins to draw away from the bones. Set aside until cold, then lift out and drain the fish and with a fork break in small flakes. Season well with salt, pepper, a little lemon juice; then measure. For three cupfuls make a thick white sauce with two heaping tablespoonfuls of butter, three heaping tablespoonfuls of flour and one cupful and a half of milk, seasoning with salt, cayenne and one teaspoonful of onion juice. Take from the fire, stir in the fish and set aside until cold. Shape into cutlets, roll each in fine crumbs, dip in slightly beaten egg, then again in the crumbs. These' may be so far prepared early in the day. Just before serving, fry them golden brown in smoking hot fat and drain on soft paper. Make a pint of thin cream sauce, and two minutes before taking from the fire stir in a -half cupful of canned shrimp cut fine or chopped raw oysters. When removed from the fire add the beaten yolk of two eggs and a teaspoonf ul of finely chopped parsley. CODFISH BALLS. Mrs. Charles Oreer, Rye, N. Y. Soak one cup of codfish over night in cold water. In the morning drain, pick fine, cut two cups of raw potatoes in small pieces, boil all together, drain oil water, add a little cream, a lump of butter half the size of an egg, two eggs beaten light. Season with black pepper, a dash of cayenne, a little salt. Whip with a silver fork until light, roll in small balls and fry in hot lard. CODFISH CROQUETTBS. Mrs. C. C. Atwood. Eight large potatoes, two cups codfish (not prepared kind) picked over carefully in small pieces. Wash thoroughly and put with the raw potatoes into boiling water. Boil constantly until the potatoes are done. Drain carefully and mash fine. Put in two eggs that have been beaten light, one cup of thick cream, salt if necessary. Set away to cool. Make into shapes like croquettes and fry in hot butter. Serve. OYSTERS. OYSTER COCKTAILS. Mrs. O. K. Dickinson. Have very small oysters, very cold, and free from bits of shell. One tablespoonful of lemon juice, one tablespoonful of tomato catsup, half a teaspoonful of Worcestershire sauce, five drops of Tobasco sauce, and a little salt. This quantity will be sufficient for three people. OYSTER COCKTAIL. Mrs. John L. Flagg, Mix together sixteen drops Tobasco sauce, one teaspoonful of vinegar, one teaspoonful of horseradish, one teaspoonful of lemon juice, one teaspoonful of tomato juice, one teaspoonful Worcestershire sauce. For (optional) oysters in glasses. CLAM COCKTAILS. Mrs. F. D. Gray.