The Wilson cook book

Clean fresh-cooked shrimp; dip into following batter: Sift 1 cup flour with 1 teaspoon salt; mix 1 slightly beaten egg, 1 cup milk, and 1 tablespoon melted fat; gradually add to flour, beating until smooth. Fry in deep fat until golden brown. Serve with tartar sauce. THE WILSON Cook Book d's Broiled Fish Heat and grease broiler. Split fish into two parts, flatten on hot broiler with flesh side nearest the high heat. When nearly done, add a teaspoon of butter to each side or lay a slice or two of bacon across both sides. Season with salt and pepper and serve hot. - Miss MINNIE L. JAMIESON, Greensboro, N. C. Planked Shad Put dressed shad on greased oak board, sprinkle with a little flour, salt and pepper and dot with butter. Lay over fish few strips breakfast bacon (allowing one strip for each serving). Place sliced Irish potatoes around board. Cook, garnish with parsley and serve with sliced lemon and drawn butter. . Mrs. U. H. Cozart. Broiled Salt Mackerel Soak over night in large vessel of cold water. Drain carefully in dry cloth. Butter the bars of gridiron to prevent sticking and broil the fish, laying it on the broiler inside down. Turn for an instant before taking up. Serve on platter with a liberal supply of butter, Baked Trout or Shad 3 lbs. fish 1 cup bread crumbs 1 smali onion (chopped) 6 tablespoons chopped parsley 4 tablespoons Worcestershire 1 egg 6 tablespoons bacon drippings 3 tablespoons meal 1 cup boiling water Salt and pepper Dress and salt fish. Combine bread crumbs, onions and three tablespoons parsley, two tablespoons Worcestershire, egg, teaspoon salt and a ittle black pepper. Stuff fish with this dressing. Place fish in baking er Sprinkle fish and baking pan with meal and rest of the parsley, add fat and place in medium oven. Cook with increasing heat until meal is well browned, then add boiling water and remainder of Worcestershire. Reduce heat slightly, baste frequently and cook done. How to Bone a Fish To Bone a Fish. Cut open after fish has been dressed, leaving head on but remove eyes. Cut off fins with scissors and insert sharp knife along backbone and remove bone with tweezers. Dry fish and pack dressing through middle and puff up sides. Lace together with tooth picks and sew with a cord. be Salmon Jelly : : : : 1 can salmon. Drain off juice and break up in big pieces. 2 medium onions sliced thin over salmon. Add 1 can Campbell’s mushroom soup, black pepper. Bake in casserole. yk. ys Mrs. GEORGE MORGAN. Creole Shrimp © 1 cup chopped onion, green % cup chopped parsley and pepper and celery celery leaves Large lump of butter — ¥% cup flour 4 teaspoons salt 3144 cups cooked shrimp 2 teaspoons sugar 1% cans tomatoes 2 teaspoons cnuaeow ter Brown onions, green pepper and celery in butter in iron pan; add flour. Stir well. Add canned tomatoes and seasoning. Cook very slowly for 30 minutes or more. Add cooked shrimp and let simmer 15 minutes more. Serve with rice. Crab Meat on Noodles 2 cans crab meat or 1 lb. fresh 1 tablespoon grated onion 2 cans noodles 1 tablespoon chopped pimento 4 tablespoons flour 2 cups milk 4 tablespoons butter 2 cups grated cheese Strip crab meat and cover with juice of 2 lemons and let stand. Melt butter, add chopped onion and let brown. Add flour, then add milk slowly. When it gets to right consistency add cheese and let melt. Add pimento and crab meat. Serve on noodles. Serves 8 people. Crab Meat Au Gratin 1 lb. crab meat 2 slices canned pimentos 3 hard boiled eggs 2 cups white sauce Y% lb. blanched chopped 1% cup grated cheese almonds