Mary Jane's cook book

Clean fish. Rub with salt and pepper and put in a baking dish. Pour over it milk to a depth of 1 inch in the pan. Bake in a moderate oven for about an hour. Then remove the fish from the milk and take out bones and serve with drawn butter sauce to which chopped eggs have been added. Sprinkle over with browned buttered bread crumbs. BAKED STUFFED HADDOCK. Haddock, 4 pound. Salt, ¼ teaspoon. Cracker crumbs, y_> cup. Pepper, ⅛ teaspoon. Bread crumbs, y2 cup. Hot water, 1-3 cup. Melted butter, ¼ cup. Salt pork. Chopped onion, 1 teaspoon. Egg sauce. Grease a roaster well, wipe off fish and lay on side in pan, stuff and sew up. Rub all over with melted butter, dredge with flour. Cut five gashes in top side of fish and insert a strip of salt pork in each, lay more slices of salt pork about it in the pan, also slices of onion. Bake 1 hour and serve with an egg sauce. For the stuffing, add melted butter to bread and cracker crumbs, onion, salt and pepper and lastly hot water. Mix to a paste. TARTAR SAUCE. Mayonnaise, 1 cup. Gherkins, 2. Capers, 1 tablespoon. Parsley. Olives, 3. Add 1/4 teaspoon of mustard in making the mayonnaise for tartar sauce. To this add the remaining ingredients, all chopped fine, using just enough parsley to give color. Any one of the ingredients may be omitted or more may be added, such as chopped green peppers, chopped water-cress or chopped onion. TYROLIENNE SAUCE. Tomato soup, 1 can. Whipped cream, 1/2 CUP- Mayonnaise dressing, 1 cup. Salt and paprika. Boil soup without diluting for 5 minutes. Remove from fire, add mayonnaise dressing and cool. Fold in whipped cream and seasoning and chill. Serve with salad, cold meat or fish. VINAIGRETTE SAUCE. Salt, 1 saltspoon. Olive oil, 3 tablespoons. Water, 1 teaspoon. Onion juice, y2 teaspoon. Vinegar, 1 tablespoon. Cayenne pepper, a dash. Mix all together with an egg beater, chill, and serve with cold fish. EGG SAUCE. Butter, 1-3 cup. Hot water, 1 cup. Flour, 1½ tablespoons. Eggs, 2. Salt and pepper. Melt the butter in a saucepan, add flour and blend well. Then pour on gradually, stirring constantly, the hot water. Hard boil the eggs and chop fine. Add to sauce, season and serve. VANILLA ICE CREAM. Milk, 1 pint. Eggs, 2. Sugar, 2 cups. Vanilla extract, 1 tablespoon. Flour, 1 large tablespoon. Cream, 1 quart. Heat milk in double boiler till smoking hot and add well beaten flour and 1 cup of sugar blended together. Cook 20 minutes, stirring often. Remove from fire, cool, chill and add remaining sugar, vanilla and cream, well beaten. Freeze as usual. Makes 2 quarts. CHOCOLATE FIG CREAM. Milk, 2 cups. Egg white, 1. Chocolate, 2 squares. Cream, % pint. Sugar, 2 tablespoons. Powdered sugar, 2 tablespoons. Cinnamon, a pinch. Vanilla. Figs, 1 cup. Scald milk, add melted chocolate, sugar and cinnamon. Cook till well mixed, remove from fire and when cold fold in egg white, beaten stiff, the cream whipped solid with powdered sugar. Flavor with vanilla and turn into a 2-quart freezer. Freeze slightly, then add figs and continue freezing until smooth. CHOCOLATE ICE CREAM. Chocolate, 3 squares. Boiling water, 1 cup. Salt, a pinch. Milk, 1 quart. Sugar, 1 cup. Vanilla, 2 teaspoons.