The National home cook book

ig? pte at SALMON ROAST—Take one can salmon, add one cup of — stale bread crumbs, grate into it one onion, season with salt and pepper, then add one egg Mix well, form into loaf and roast until brown in a hot oven. = SALMON SALAD—A can of salmon, a little celery ot _ teaspoon salt, é ' spoon flour and one egg. Mix well and pour slowly into ~ ' boiling vinegar, stirring until it creams. tee z SALMON SOUP—One' can salmon, one quart milk, one - quart water, one tablespoon butter. Pepper, salt and pars- i hh Pick out bones and skin, boil all together and serye ‘hot. , ca ee FISH TURBET—Use one nice, large whitefish, cook in white sack for 15 minutes. Then pick fish apart, take out all the bones, add salt and pepper to taste; grate cupful of toasted bread, add juice one large onion; stir all in fish; then until thick, then pour over fish, mix well with a fork; then put in baking dish in hot oven for 20 minutes. Decorate with parsley. ; ae Rar ak le YS HP FISH HELPS i pet oeiy’* « re SCALE FISH—A curry comb makes an excellent fish — Scaler. - ep rat aap . SALT FISH are quickest and best freshened by soakin - in sour milk, ae LEMON ADDED to fish ‘when boiling will make it firm and white. : Tr ODOR OF FISH can be removed from frying or baking — pan by placing a good handful of potato peeling in it; pour boiling water on and let boil 10 or 15 minutes. ae WHEN FRYING FISH of any kind, if a little salt is sprinkled on the bottom of the pan when it is hot, and the Be palling, the fish can be easily turned without breaking © -in the least. ba . Me 15 - Fowl -_ BAKED SPRING CHICKEN—Cut up spring chicken, roll _ in flour as for frying, put lard and butter in baking pan, k get hot, put chicken in, let bake 15 minutes, pour cup sweet cream over it, let cook until done. More tempt than fried chicken. eae fat 2-3 Sane ae (7 FS oe COUNTRY CLUB OHICKEN—Wash PSN or. “qui oung chickens, cut them in halves (or quarters if they are ~jJarge enough), wipe themdry and dip each piece in beaten — . e&s well seasoned with salt and pepper, and mixed with cream. Roll the pieces in very fine bread or cracker crumbs, — place them in a buttered pan and put in a very hot. oven. for about 15 minutes, or until a light brown. The chicken Should be generously dotted with butter before putting its in the oven, A Now put the chicken in a hot kettle on a rack, cover and ' Jet it smother and steam about one-half hour or more. until — -- tender, on a low fire. When ready to serve place on a hot platter, pour over it the gravy, which has been added to it, a cup of hot cream ‘S (for two chickens). “ This is especially delicious if the final smothering is done in a fireless cooker. e FRIED CHICKEN—Clean and joint 2 small “fryers,” p two tablespoons each of butter and lard in baking pan and melt. Roll chicken in flour well seasoned with salt and pep- per and lay in pan, making only one layer. Place pan in the oven, and when chicken is nicely browned on one side turn ~ it over. When done remove to platter and garnish wt parsley and serve with gravy gnade in pan. : ~ A much easier and very eke better way than Seyi _ chicken on top of the range is to put butter in a hot pan, lay in the well-seasoned and floured chicken, then place in © the oven. In 20 minutes it can be turned if it is a golden © brown, and returned to the oven until done. This is much re more delicious than frying. for an hour over a hot stove. CHICKEN PRICASSEE—For Soin always select a nice, _ yellow, fat chicken. Do not remove all the fat. Cut up and ~ boil about two hours, keeping plenty of water in the kettle. | ~ Always salt the water. While chicken is cooking bake a