Royal Victoria cook book

SALMON PIE.—One pound or tin of salmon, 14 ounces of butter, 1} ounces of flour, $ pint of milk, 2 hard boiled eggs, 1 tablespoon finely chopped parsley, $ a lemon, salt and pepper. Place the salmon in small pieces in a pudding dish, and squeeze over it the piece of lemon. Melt the butter in a saucepan and mix the flour smoothly into it, add the milk slowly, season with pepper and salt, and let boil for 2 minutes, then pour over the salmon and place in the oven for 5 minutes. Separate the whites from the yolks and chop them fine. Rub the yolks through a sieve, then with them the whites and chopped parsley ornament the top of the pie. It may be served either hot or cold. Miss SHORTREED. SALMON LOAF.—Pick skin and bones from 1 pound tin of salmon, add 4 eggs well beaten, 4 tablespoons of soft butter, 4 cup of crumbs either bread or cracker, pepper, salt, 1 tablespoon minced parsley. Pack in a buttered mould and steam 1 hour. Serve with the following sauce : Sauce :—One cup of milk thickened with 1 tablespoon corn starch, add liquor from the salmon, 1 large tablespoon butter, 1 teaspoon tomato catsup, a little red pepper, and lastly 1 raw egg beaten in very carefully. This loaf is equally good hot or cold. ANNIE. F DYMENT. LOBSTER a la NEWBORG.—Split 2 good sized fine freshly boiled lobsters. Put all on in a saucepan with 1 ounce of butter, season salt and red pepper, adding 2 medium sized sound truftes cut into small dice shaped pieces, cook five minutes, then add a wine glass of good madeira or sherry, cook for 3 three minutes more. Take 3 eggs (yolks) in a bowl, with 1 pint of sweet cream, beat both together and add it to the lobster, gently cook for 2 minutes longer or until it thickens well. Pour it into a hot tureen and serve. Excellent. Mrs. VANSITTART. STUFFING FOR BAKED FISH.—Put a large tablespoon of butter into a saucepan, when melted stir into it 1 cup of bread crumbs, 1 teaspoon chopped onion, 1 teaspoon chopped capers, 1 teaspoon chopped parsley, } teaspoon salt, { teaspoon pepper. If a moist stuffing is preferred, add 4 cup of milk or stock. micas VEEN BROILED SARDINES ON TOAST.—Drain sardines from the oil, lay them on a broiler over hot coals for two minutes on each side. Have ready hot toast the right size to hold 3 of the fish, arrange them neatly on the toast and moisten with a little heated oil from the can. BR FISH BALLS.—One can salmon, 1 pint mashed potatoes, 1 teaspoon of salt, 1 teaspoon of pepper. Mix, make into balls, fry in butter in a hot pan. Lucy BELL. OYSTER STEW.—Put 1 quart of milk into a bright stewpan, let boil, wash and strain 1 quart of oysters ; when. the milk is at boiling point add the strained oysters, 1 tea- spoon of butter, a little cayenne pepper, 1 rolled biscuit, and lastly salt to taste. When oysters curl, remove from fire and serve at once. Have the tureen well heated and the plates or bowls hot. Mrs. M. SHANACY. OYSTERS FRIED.—Take 1 quart of oysters, wash and drain, lay them on a coarse towel till the moisture is _absorbed. Have ready beaten egg and crackers rolled to crumbs. Dip the oysters in egg-batter and then into cracker crumbs. Fry in hot lard until nicely browned, lay on a hot platter and garnish with parsley and slices of lemon. Parsley may be omitted if it cannot be procured. Mrs. SHANACY. FISH CUSTARD.—Ingredients —Two eggs, 2 cups of milk (may use part water), 3 rolled soda biscuits, 1 teaspoon of butter, salt and pepper to taste, 1 can of salmon or that amount of any sort of fish. After taking all bones out of fish, mince, beat egos, add milk and biscuit and salt and pepper, mix with fish, bake in a dish ready to serve. Before placing in the oven put the butter in small pieces over the top. Cook half an hour in hot oven. Serve at once. Mrs. 8S. SARJEANT.