The New century cook book

Allow to every two quarts of water one tablespoonful of vinegar and one teaspoonful of salt, and always have the fish entirely covered with water. The water must neither be cold nor boiling when the fish is first put in, but very warm. If cold it draws out the flavor; if boiling it gives the fish a ragged appearance. Fasten the fish, if a whole one, to the strainer in an upright position, never remove the head or tail from any whole fish, lower it gently into the kettle of warm water, bring it quickly to the boiling point and then place it back or on the side of the stove, where it will simmer gently until done. Count the time for boiling from the moment water begins to bubble. Time for Boiling, per pound. Salmon — Ten minutes. Halibut — Fifteen minutes. Bluefish — Ten minutes. Bass — Ten minutes. Haddock — Six minutes. Codfish — Six minutes. Small Fish — Six minutes. Lobster — Twenty to thirty minutes. Salmon in Mould. One can good salmon, pour oil off top and take out all bones. Rub salmon with spoon until smooth. Add two tablespoons melted butter, half cup bread crumbs, three well beaten eggs, pepper, salt, and a dash of cayenne pepper. Put in buttered dish and steam one hour. Put on platter arid pour over New Century Cook Book. it a sauce made of one cup milk, one tablespoon corn starch, wet with cold milk and oil from salmon. Boil until thick, add one well beaten egg, and pour over loaf and serve. Mrs. J. R. Bright. Salmon Loaf. One can salmon, one cup bread crumbs, one teaspoonful butter, melted; one half cup milk, two eggs, a pinch of salt, pepper and mace. Form into round loaf and steam one hour. Gravy for Same. — Liquor from the salmon, one cup milk, one egg, thicken with flour. The gravy may or may not be used. Mrs. Ruth McElwain. Salmon Balls. One can salmon, three eggs, four soda crackers. Roll crackers very fine, beat eggs and add to salmon. Thoroughly mix cracker crumbs and salmon. Make into balls and fry in butter. Mrs. J. P. Bradley, Salmon Loaf. One two-pound can salmon, four eggs, well beaten, four tablespoonfuls melted butter, one-half cup grated bread crumbs; season with salt, cayenne pepper and minced parsley to taste; put in buttered baking dish and steam one hour. Sauce for Salmon Loaf. — One cup of milk, heated to boiling; stir in one tablespoon cornstarch, dissolved in a little cold milk. Take the liquor from the salmon, add one tablespoonful butter, three teaspoonfuls of tomato catsup, cayenne pepper and salt to taste, one egg; stir the mixture with the milk and cook until it thickens. When the loaf is cold pour the dressing over it and serve. Lillian M. Cessna. Salmon Loaf. Pick carefully the skin and bones from one can of salmon, add four tablespoonfuls soft butter, four eggs, beaten well, onehalf cup bread crumbs, pepper, salt and one tablespoonful minced parsley. Pack in buttered mould and steam one hour. Mrs. Wallace Blake. Salmon Loaf. One can of salmon, four eggs, beaten light, one tablespoon melted butter, but not hot; one- half cup fine bread crumbs; New Century Cook Book. season with pepper, salt and parsley. Chop the fish fine, with the butter in. until smooth: beat the bread crumbs with the eggs and season before working together. Put in a buttered dish and steam one hour.