The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Prepared the same as for turbot, only you mix fish and dressing (after cooking) with one small cup of fine rolled cracker, with a fork. Fill the shells or cups (butter them first) with the fish; sprinkle top with cracker, dampen with sprinkle of milk. Set them in dripping pan of hot water, bake twenty minutes, brown the top. Serve hot for lunches. ! Creamed Salmon. Drain the liquor from a can of salmon and chop fine. Then proceed the same way as for other fresh fish to make a turbot or souffle. If you use fresh salmon you must boil it first. Season. Canned Salmon. Canned salmon is cooked before canning. If you prefer it heated, set the can in steamer, or boiling water. Open, drain off all the liquid, then remove to a platter, taking out any skin or poor pieces. Garnish with parsley. Potted Shad or any Fresh Fish. Make use of it the day it is caught if possible. For five pounds of fish rub in two even tablespoons of The Queen Cook Book 83 salt. Cut the fish in pieces about an inch wide and four inches long. Make a mixture of spices, of one even teaspoon of white pepper, two teaspoons each of cinnamon, cloves and allspice, mix thoroughly. Put a layer of fish in a stone jar and sprinkle each layer with the mixed spice, sprinkle flour and bits of butter on each layer, repeating till done. Fill jar with equal parts of vinegar and water. Tie on top a stiff writing paper and lay on top of that a stiff dough of flour and water. Bake from four to six hours. When cold slice. A Supper Dish. Select a three-pound fish, dress, salt and wrap in a thin cloth and boil or put in steamer, salt the water, cook thirty minutes. While this is boiling (if you wish it), boil four eggs hard, say eight minutes, drop them into cold water for one minute, so the yolk outside will not turn green. When cold separate the yolk and whites and chop each separately. Remove the fish to the center of a large platter. Place about four inches of the yolks and then four inches of the chopped whites alternately till you have encircled the fish. Wash and chop fine parsley enough to sprinkle over the whole. Cut lemons in two lengthwise, then cut each half in four pieces and lay around the fish, serving it with it, either hot or cold. Serve with creamed potatoes and spiced pickles. Broiled Fish. When fish are to be broiled they should be split down the back, leaving head and tail on. Wash and wipe dry, salt, grease the whole broiler with suet; place the fish flesh side dowD> which should always be cooked first and longer, on medium hot coals* When $4 The Queen Cook Book half cookea turn platter on, then turn platter and broi)<!ir over together, unless you have a double wire broiler; the skin side needs careful attention, as it burns easily. When done loosen carefully, so as not to breuk it, and slide onto platter inside up. Serve with pepper and butter. Salt Boiled Mackerel. Soak in tepid water twelve hours, changing the water once or twice according to saltness. Clean, wipe dry with a cloth. Wrap the fish in a cloth and boil slowly fifteen minutes. Drain from the water, pepper and butter it, set in oven three minutes, serve with bslked potatoes. Broiled Salt Mackerel. Is prepared in the same way, only broiled instead of boiling. Halibut Steak. Take a piece halibut an inch or more thick, rub in salt, butter the bottom of dripping pan, pepper it. Sprinkle with one tablespoon of lemon juice, cut in bits Q^n't tablespoon of butter and put on it; bake thirty minutes. Serve this with Hollandaise sauce which may be prepared, all but cooking, several hours before needed. i Hollandaise Sauce. Measure one-half cup butter and cream it, add the yolks of two raw unbeaten eggs. When nearly ready i to serve, add the juice of one lemon, one-half of a cupful of boiling water slowly beating until it thickens like soft custard, cooking in double boiler,