The practical cookbook

1 egg, beaten well ^ tsp, cloves Mix in order given and bake between 2 crusts. (See Genera] Directions for J'astry (p. 101).) Mock Cherry Pie i^ c. cranberries i c. raisins r c. sugar 2 tb. flour ^ c. cold water I tsp. vanilla Chop vanilla fruit; add sugar and Bake with 2 crusts. flour mixed, then the cold water and Lemon Sponge Pie 2 tb. butter 2 tb. flour I c. sugar I c. milk 2eggs I lemon (juice and gra ted rind) Cream butter, sugar, and flour ; add lemon juice and rind, egg yolks (well beaten), milk, and the white of eggs (beaten stiff). Pour into a lined pie-plate and bake 30 min. Fish A la Creole 3 lb. fish \ tsp. bottled meat sauce 2 c. tomatoes 6 cloves 2 tb. onion 1 bay leaf r tsp. salt Bit of mace ■J tsp. pepper _ 2 tb. flour 2 tb. butter Use haddock prepared for broiling, slices of halibut or swordfish, or fillets of flounder. Place prepared fish (skin down) in a well-creased dripping-pan, using a fish sheet or strips of doth. Pour over it the following sauce and bake till the flakes begin to separate : Sauce. Heat the tomatoes, with all the seasonings except onion, and strain. Melt butter, add onion, and cook tiU yellow. Stir flour into butter and proceed as for Tomato Sauce (p. 31). Deviled Fish with Rice i^ lb. haddock or halibut i tsp. onion juice r c. medium white sauce 2 tb. chopped parsley I tsp. bottled meat sauce i tsp. salt Few drops tabasco sauce ^ tsp. paprika ^ c. buttered crumbs Cook and flake the fish ; mix with the white sauce and seasoning. Press into a well-buttered mold, cover with crumbs, and bake 25 to 30 min., setting mold in pan of hot water. Invert on a platter and garnish with Rice and tomato (p. 24) to which 2 chopped pimientos have been added. Baked Codfish Puff I c shredded codfish i ^g (beaten) I pt. mashed potato ^ tsp. paprika ^ c. thick white sauce Few drops onion juice I tsp. butter Let fish stand 15 min. in warm water. Drain, add other ingredients except butter. Place in buttered baking-dish, brush top with the butter (melted), and bake till brown. Fish aud Oyster Pie 1 pt oysters 2 c drawn-butter sauce or 2 c. cold flaked fish white sauce 1 tsp. chopped parsl^ Salt ^ rule Quick paste (p. 102) Papiilca Use oyster liquor as part of the liquid for the sauce. Place fish and oysters in layers in a buttered baking-dish, season, pour over them the sauce, cover with crust, and bake about 25 min. in a moderate oven. Lobster Sauce \ c. lobster stock 2 tb. flour \ c. milk 2 tb, lobster meat 2 tb. butter 4 tsp. lemon juice J egg yolk I tsp. salt ^ tsp. paprika Make a sauce of the liquids, flour, and butter. Just before serving, add seasoning and egg yolk, cook i min., and add lobster meat Beep A la Waldorf 1^ lb. beef 2 c. peas I onion } c bread crumbs J c. tapioca i tsp. salt 4 c. tomatoes Spk. powdered cloves I c. cold water 2 c. potato cubes Soak tapioca for 1 hr. in water enough to cover. Cut beef in cubes, slice onion, and put all ingredients except potatoes in a casserole; cover and bake slowly for 4 hr. Add potatoes and cook i hr. longer ; add more seasoning, if necessary, when cooked. May be cooked in a fireless cooker, in which case the cooking-time should be about doubled, and the potatoes should be added (cooked and hot) just before serving. Creole Beef and Macaroni 1 c macaroni i tsp. salt 2 c. tomato 2 peppers 1 onion (sliced thin) i lb. Hamburg steak