FISH CREAM.
MRS. J. G. SCOTT.
One can of salmon, one quart of milk, one cup of flour, one cup of b.u.t.ter, three eggs, one cupful of bread crumbs, one half cupful grated cheese, one onion, one bunch of parsley, two bay leaves. Take the canned salmon, or boil a fish, and when cool take out the bones and break the fish in small pieces. Put on to boil one quart of milk, an onion, a bunch of parsley, and two bay leaves; after boiling strain through a colander, then add a cup of flour mixed smooth with cold milk and a cup of b.u.t.ter; beat up three eggs and pour into the mixture. Put in a baking dish alternate layers of fish and cream until the dish is full, putting cream top and bottom. Place on top one cup of bread crumbs and one half cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty minutes.
FISH MOULD.
MRS. A. COOK.
Boil a fresh haddock, remove the bones and pick it in pieces, soak some bread in milk; put the fish, bread, a small piece of b.u.t.ter, one or two eggs, pepper and salt together in a bowl and beat them well together.
Put the mixture in a mould and steam, turn out, and garnish with parsley. Tomato sauce is nice poured round the mould when turned out.
The fish should be about twice the quant.i.ty of the bread.
TOMATO SAUCE.
Six tomatoes, two ounces b.u.t.ter, one half ounce flour, one half pint stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the tomatoes in a pan and pour over them the stock, add salt and pepper.
Place the pan over the fire and cook all slowly for half an hour. Place a wire sieve over a basin and rub the tomatoes and stock through the sieve. Melt the b.u.t.ter in a saucepan, add the flour stir well together, pour over the tomatoes and stock and stir all over the fire till boiling, when the sauce is ready for use. Tinned tomatoes do not take so long to boil.
FISH SCALLOP.
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half tablespoonful anchovy sauce, one half teaspoonful made mustard, one half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the ingredients into a stew pan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, and stir occasionally. Then put in a deep dish, with bread and small bits of b.u.t.ter on top; put in the oven till nearly browned. Serve hot.
FISH PIE.
MRS. ANDREW THOMSON.
Boil one haddock, take the best part of the fish, one pint of milk and a piece of b.u.t.ter as large as an egg, half a cup of flour, two yolks of eggs, stir together, and then mix well with the fish. Put in a pudding dish, and take a half cup of bread crumbs, half a cup of grated cheese, put in the oven for ten minutes, salt and pepper to taste.
POTTED HERRINGS.
MRS. DAVID BELL.
Scale and clean fresh herrings, then taking the fish by the tail you can easily remove the backbone drawing it towards the head. The smaller bones will melt in the vinegar; remove the heads and roll each fish up, tail end inside, and wind a thread round each roll, lay them in the vessel they are to remain in till used, a stone earthernware crock is best. Make scalding hot with spices as much vinegar as will cover them, pour it over the fish and keep them hot about the stove for about an hour, when they will be well cooked through; do not let them boil or they will break. Keep in a cool place. Spices: whole white pepper, whole allspice, and a blade of mace if it is liked.
LOBSTER CUTLETS.
MRS. FARQUHARSON SMITH.
Mince the lobster fine, and season with pepper and salt, make good and thick with drawn b.u.t.ter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard.
_The Sauce:_--Make rather a thin custard, season with pepper, salt and a little nutmeg and chopped parsley, place over the cutlets.
LOBSTER STEW.
MRS. ERNEST F. WURTELE.
Take a boiled lobster and split it open, cut the meat into small pieces and put into a saucepan with one pint of milk; when boiling add two tablespoons of flour dissolved in a little water, and boil ten minutes.
Season with salt, pepper and a small piece of b.u.t.ter. Just before serving pour in a winegla.s.sful of sherry. Canned lobster may be used with very good results.
OYSTER PIE.--FAMOUS.
One cup melted b.u.t.ter is put in a lined saucepan, and three tablespoons of flour which are rubbed well into the b.u.t.ter, one half teaspoon of mace, a little pepper and salt. The juice of the oysters is put into this to make it thin, and little by little one quart of boiling milk to one quart of oysters. Last the oysters are put in very carefully and given a very short boil. The whole is pretty thick and is then put into a pie dish with pie crust over; one cup of cream is put in just before the oysters are emptied into the pie dish.
OYSTER PIE OR PATTIES.
MISS M. A. RITCHIE.
Crust:--One pound of b.u.t.ter, one pound of flour, one half cup of water.
Sauce:--One tablespoonful of b.u.t.ter, two tablespoonfuls of flour, one cup of cream or milk, one pint of oysters.
ESCALOPED OYSTERS.
MADAME J. T.
b.u.t.ter the dish; cover the bottom of the dish with bread crumbs, add a layer of oysters, season with pepper and salt, then bread crumbs and oysters until you have three layers. Finish with crumbs, cover the top with small pieces of b.u.t.ter, bake half an hour.
CREAMED OYSTERS ON TOAST.
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons b.u.t.ter, pepper and salt. Put milk in double boiler, mix b.u.t.ter and flour thoroughly, adding a little cold milk before stirring into the hot milk; cook: One pint of oysters, let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lay on heated platter; pour over creamed oysters, serve at once. Delicious.
OYSTER CROQUETTES.
MISS STEVENSON.
Twenty-five oysters, one dessertspoonful chopped parsley, three ounces b.u.t.ter, one and one half ounces flour, one gill milk or cream, one teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and pepper. Boil the oysters in their own liquor five minutes, cut them in rough pieces, melt the b.u.t.ter in a saucepan, stir in the flour, add cream by degrees, also oyster liquor, boil two minutes, add then the parsley, pepper, and salt, put in the oysters and allow the mixture to cool. Form it then into croquettes on a slightly floured board. Roll in the beaten egg and bread crumbs and fry in hot fat two minutes.
MOULDED SALMON.
MISS MARION STOWELL POPE.
One tin of salmon chopped, one cup fine bread crumbs, four eggs broken in four tablespoons melted b.u.t.ter, one teaspoon chopped parsley, pepper and salt to taste. Put into a plain b.u.t.tered mould and sprinkle with flour, cover and steam one hour.