The Toronto Cook Book

One cup cold cooked fish, one teaspoon parsley, two hardboiled eggs, chopped fine, pepper and salt. Put lightly in cups and add milk enough to come almost to the top of fish. Sprinkle with bread crumbs and a little butter. Bake twenty minutes and serve in cups. The Toronto Cook Book Planked Shad Use a new oak plank every season. Have it the same size as the oven and about two inches thick. Use a large roe shad, the larger the better. Open the shad down the back, and lay it with the skin next the board. Season with pepper and salt, and bake about three-quarters of an hour. Fry the roe in a little butter and lard, and place just where it belongs in the fish after it comes out of the oven. Use potato-dice, hard-boiled eggs and parsley for garnishing. Salmon Loaf One can of salmon, two eggs well whipped, four tablespoons of melted butter, half cup of cracker crumbs, pepper and salt; serve with tomato sauce. Steam one hour. Tomato Sauce — Stew one-half a can of tomatoes and half a small onion for ten minutes. Rub through a strainer, cook one tablespoon butter and one of flour in saucepan; add the strained tomatoes, salt and pepper and pinch of sugar. — Mrs. F. Judd. Kennedy Finnan Haddie Remove fins, tail and skin, loosening the skin at edges and pulling first from tail end. Cut in half lengthwise and lay in saucepan. Pour over it boiling water and simmer eight minutes; drain and add fresh water. Simmer ten minutes longer. Drain and add a cup of milk. When the milk boils, remove the fish to serving platter; add a lump of butter to the milk and when butter is melted pour together over the fish for serving. Bass a la Creole Into a saucepan put a heaping tablespoon of butter. Melt but do not let it brown. Add half an onion cut fine. Let simmer a minute, then add one cup of tomatoes (canned), three sprigs of parsley chopped fine, and one tablespoon of flour; let cook for fifteen minutes. Take a small bass, cut it into twoinch pieces, see that all the bones are out and add the fish to the soup; let all simmer for about twenty minutes; then serve. Fish Croquettes Take cold fish of any kind, separate from the bone, chop fine, add a little seasoning, an egg, a very little milk and a teaspoon of flour; brush with egg, roll with bread crumbs and fry brown in hot lard. Fish and Fish Sauces Salmon Croquettes Take one cup cream, one can salmon, two tablespoons butter, one dessert spoon of flour, two eggs, pepper and salt; cream butter and flour together, Place cream in saucepan and let come to boil ; then pour over well-beaten egg. When cold make into croquettes, dipped in one beaten egg; roll in cracker crumbs and fry. Salmon Loaf One can salmon picked fine, soda biscuit crumbs, two tablespoons butter, two and a half tablespoons flour, one and a half pints of milk. Grease a baking dish, put in a thin layer of chopped crackers, then a layer of the salmon, then a layer of the dressing and so on until you have two layers of each, with a dressing on top. Then take a cup of fine chopped crackers and sprinkle over top. Salt to taste; bake two hours in slow oven. Dressing — Melt two good tablespoons butter, stir into it two and a half tablespoons of flour, then add one and a half pints of milk; boil until thick. Salmon Puffs