Temperance cook book

it instantly from the kettle, lay it an instant upon a folded cloth to absorb the drippings; transfer with great care, for fear of breaking, to a hot dish, and pour the boiling cream over it, reserving enough to till a small sauce-boat. Garnish with curled parsley and circular slices of hard-boiled yolks — leaving out the whites of the eggs. After serving boiled salmon with cream sauce you will never be quite contented with any other. If you cannot get cream, boil a pint of milk and thicken with arrowroot. It is not so nice, but many will not detect the difference. BOILED SALMON-TROUT. Clean, wash, and dry the trout; envelop in a thin cloth fitted nearly to the shape of the fish, lay within a fish-kettle covered with salted water (cold), and boil gently half an hour or longer, according to the size. When done, unwrap and lay in a hot dish. Pour around it cream sauce made as for baked salmon-trout — only of course, with the omission of the fish gravy — and serve. BAKED SALMON. AVash and wipe dry, rub with pepper and salt. Lay the fish upon a grating set over your baking-pan, and bake, basting it freely with butter, and, towards the last, with its own drippings only. Should it brown too fast, cover the top with a sheet of white paper until it is cooked. When it is done, transfer to a hot dish and cover closely; add to the gravy a little hot water thickened with cornstarch, wet, of course, first with cold water, a tablespoonful of tomato sauce, and the juice of a lemon. Boil up and serve in a sauce-boat, or you may serve with cream sauce made as for boiled salmon. Garnish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of currant jelly here and there. This is a fine dish for a dinner party. CREAM PICKEREL. The pickerel ranks next to trout among game-fish and should be cooked in the same manner. Reserve your largest pickerel — those over three pounds in weight — for baking, and proceed with them as with baked salmon-trout, cream gravy and all. If you cannot afford cream, substitute rich milk, and thicken with rice or wheat flour. The fish are better cooked in this way then any other. BAKED HALIBUT. Take a piece of halibut weighing five or six pounds, and lay it in salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot oven and bake an hour, basting often with butter and water heated together in a sauce-pan or tin-cup. When a fork will penetrate it easily it is done. It should be of a fine brown. Take the gravy in the dripping-pan— add a little boiling water should there not be enough —stir in a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken with browned flour previously wet with cold water. Boil up once and put into sauce-boat. There is no finer preparation of halibut than this, which is, however, comparatively little known. Those who have eaten it usually prefer it to boiled or broiled. If you have any fish left, save it until the next morning. Pick out as you would cod, with an equal quantity of mashed potato, moisten with the sauce, or with milk and butter if you have no sauce; put into a skillet and stir until it is very hot. STURGEON STEAK.