The Myrtle Reed Cook Book

MUTTON SOUPS

ASPARAGUS SOUP

Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds. Thicken with egg yolks and cream, if desired.

BAKED MUTTON SOUP

Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced onion, a sliced turnip, three sliced tomatoes, a grated carrot, a cupful of green peas, and a cupful of cold boiled rice. Add two tablespoonfuls of butter, season with salt, pepper, and sweet herbs, and cover with cold mutton broth. Cover the jar tightly, and bake for two hours in a slow oven.

CLEAR MUTTON BROTH

Cut into bits one pound of lean mutton and break the bones. Cover with four cupfuls of cold water, and bring slowly to the boil. Add a large onion cut fine, and simmer until the meat is in rags. Strain, cool quickly, and when cold remove the fat. Return to the fire, season with salt, pepper, and curry powder, and add two tablespoonfuls of well-washed rice. Simmer until the rice is done and serve with croutons.

LAMB SOUP

Cut the breast of lamb into small pieces, and fry brown with an onion in butter. Dredge with flour and curry powder, add three quarts of boiling mutton broth, and half a cupful of raw ham chopped fine. Simmer until the meat falls from the bone. Take out the bones, and strain the soup, pressing the meat through a coarse sieve. Reheat, and thicken with the yolks of three eggs, beaten smooth with half a cupful of cream. Serve with dice of fried or toasted bread.

MUTTON AND CARROT SOUP

Cover the bones of cold roast mutton with two quarts of cold water. Add an onion which has been sliced and fried brown in butter, a potato and a turnip, and six medium-sized carrots cut fine. Simmer until the vegetables are tender, remove the bones, and strain through a sieve. Reheat, season, and thicken with one tablespoonful of flour and one of butter. Rub smooth with a little of the soup. Just before serving, add a cupful of hot cream.

NOODLE AND TOMATO SOUP

Cook a can of tomatoes for an hour in three quarts of mutton stock. Strain, reheat, season to taste, and cook a handful of noodles in the soup until tender. Serve with grated Parmesan cheese.

QUICK MUTTON SOUP

Chop together a pound of lean mutton and a small turnip, a carrot, a stalk of celery, and an onion. Cover with six cupfuls of cold water, bring to the boil, skim, and simmer forty-five minutes. Season with salt, pepper, and minced parsley, and serve with croutons.

VEAL SOUPS

AUSTRIAN VEAL SOUP

Reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots. Thicken with butter and flour according to directions previously given.

CHIFFONADE SOUP

Chop fine two heads of lettuce, and fry brown in butter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock and one and one-half cupfuls each of peas, string beans, and asparagus tips. Simmer for forty minutes, and serve with croutons.

GREEN-PEA SOUP WITH RICE

Boil three pints of green peas with a carrot and an onion in two quarts of veal stock. Remove the onion and carrot and strain the soup through a fine sieve. Reheat, skim, season with salt, pepper, and sugar, add two cupfuls of boiled rice, and two teaspoonfuls of butter. Bring to the boil and serve.

ITALIAN VEAL SOUP

Cover a large knuckle of veal with three quarts of cold water, and simmer for three hours, skimming often. Strain, add a bay-leaf, a carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of celery, and a small bunch of parsley. Boil for an hour, strain, and cool. When it has jellied, measure the jelly, and reheat with an equal amount of cream. Serve with dice of fried bread.

QUICK TOMATO SOUP

Add two cupfuls of stewed tomato to four cupfuls of veal stock. Strain, season to taste, and thicken with one tablespoonful each of butter and flour blended and cooked until thick in a little cold stock.

SOUP À LA DUCHESSE

Fry in butter two slices of carrot and two slices of onion. Add two blades of mace, and four cupfuls of veal stock. Simmer half an hour, strain, and add two cupfuls of boiling milk. Thicken with one tablespoonful of butter and two of flour, blended and cooked until thick with a little of the soup, season with salt and pepper, add one-half cupful of grated cheese, reheat, and serve with croutons.

SPRING SOUP

Cook in veal stock four young carrots, four young turnips, and two leeks cut fine. Add sufficient veal stock to make the desired quantity of soup, and one cupful of fresh green peas. Boil for fifteen minutes, season to taste, and serve.

VEAL BROTH

Break up three pounds of the neck of veal, cover with three quarts of cold water, add an onion and a turnip cut fine, and a small bunch of parsley. Simmer for three hours, take out the bones, and press the rest through a sieve. Cool, skim, and reheat. Add one cupful of washed rice, and simmer until the rice is done. Serve with croutons.

VEGETABLE SOUP

Put a knuckle of veal into four quarts of water, with a tablespoonful of salt and a pod of red pepper. Simmer for three hours, skimming as needed. Add one cupful of cabbage cut fine, two cupfuls of diced potatoes, a minced carrot, three large onions, and a head of celery cut fine. Simmer until the vegetables are done.

MISCELLANEOUS SOUPS

I

Cut up three pounds of the shin of beef, and break the bones. Cover with three quarts of cold water, add half a pound of lean ham, a turnip, an onion, a carrot, a quarter of a cabbage, and three stalks of celery, all cut fine. Simmer until the meat falls from the bones, skimming when necessary. Strain, cool, skim, reheat, and serve with dice of fried bread.

II

Put into a soup-kettle the bones and trimmings of a cold roast turkey, with a quarter of a pound of lean ham. Cover with cold water. Add a chopped onion, a stalk of celery, a tablespoonful of powdered sweet herbs, and pepper and salt to season. Simmer until the meat is in rags, strain, reheat, add half a can of corn, and a little of the turkey stuffing.

III

Take the bone of a rib roast of beef, the trimmings of beef steak, and the bones and trimmings of a cold turkey or chicken. Cover with four quarts of cold water, add two carrots, three turnips, and an onion, all cut fine, six cloves, and pepper and salt to season. Simmer for four hours, take out the bones, rub through a coarse sieve, cool, skim, and reheat. Thicken with one tablespoonful each of butter and flour, blended together and rubbed smooth with a little of the soup, season to taste, and serve with croutons.

IV

Break up a knuckle of veal, add a pound of lean ham cut fine, and a tablespoonful of powdered sweet herbs. Cover with cold water, simmer for five hours, cool, skim, reheat, season, and strain. Add a pinch of ground mace, and one-quarter of a pound of broken vermicelli, which has been cooked until tender in salted water. Serve with grated Parmesan cheese.

V

Break up a beef marrow bone, and cover with cold water. Add half a carrot, two stalks of celery, and an onion, all chopped fine. Simmer until the vegetables are very soft, take out the bone, cool, skim, rub through a sieve, and reheat. Add one cupful of cold mashed potato, a tablespoonful of minced parsley, a tablespoonful of butter, a pinch of soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of cold water. Cook and stir until it thickens, and serve immediately with croutons.

VI

Chop fine two pounds of lean beef, cover with cold water, simmer until tender, cool, skim, and reheat. Add one cupful of sherry, two tablespoonfuls of made mustard, a teaspoonful of Worcestershire sauce, and a grating of nutmeg. Thicken with two tablespoonfuls of butter, blended with one tablespoonful of flour, and rubbed smooth with a little of the soup. Stir while cooking. Add one cupful of boiling cream, season to taste, and serve.

FIFTY WAYS TO COOK SHELL-FISH

CLAMS

CLAMS À LA MARQUISE

Cook a quart of opened clams with a cupful of white stock, a tablespoonful of butter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blend together a teaspoonful each of butter and flour, add one cupful of the liquid, cook and stir for five minutes. Thicken with the yolks of two eggs, add the clams, and reheat. Fill small individual dishes with the mixture, sprinkle with crumbs, dot with butter, and bake until brown. Sprinkle with lemon-juice just before serving.

CLAMS IN THE CHAFING-DISH

Put a tablespoonful of butter in the blazer and when it froths add a green pepper and a very small onion, both chopped fine. Cook for five minutes. Add one-half cupful of clam-juice and season with red pepper. Add one cupful of clams finely chopped or one small can of minced clams, cook five minutes longer, and pour over hot buttered toast.

CLAM COCKTAIL

Put a dozen small clams into a cold bowl and pour over them a teaspoonful each of Worcestershire sauce, vinegar, lemon-juice, tomato catsup, and horseradish. Add a little salt, and a few drops of tabasco sauce. Serve very cold in small glasses.

CREAMED CLAMS

Chop fine two dozen hard clams. Make smooth in a saucepan two small spoonfuls each of butter and flour. When they cook through, add the clams and one-half cupful of the juice. Season with red pepper, simmer for ten minutes, then add the thickening and half a cupful of cream. Boil up once and serve.

CONNECTICUT CLAM PIE

Fill a buttered baking-dish with alternate layers of minced clams and thin slices of boiled potatoes, dredging each layer of clams with flour. Season with salt, pepper, grated onion, and minced parsley. When the dish is full, pour in one cupful of clam-juice, add three tablespoonfuls of strained tomato, cover with a pastry crust, and bake brown in a quick oven.

DEVILLED CLAMS

Chop fine two dozen clams, removing the hard parts. Mix with half the quantity of bread crumbs, a teaspoonful each of grated onion and parsley, and three tablespoonfuls of melted butter. Season highly with salt and pepper, and add a few drops of Worcestershire sauce. Put into buttered clam-shells, cover with crumbs, dot with butter, and bake until brown.

ESCALLOPED CLAMS

Clean the clams, scrub thoroughly, and heat until they open. Drain carefully. Strain the juice through linen and save a cupful of it. To one pint of clams allow one cupful of clam-juice, one cupful of milk, and two cupfuls of crumbs. Arrange the clams and crumbs in alternate layers in a baking-dish, seasoning with pepper and dots of butter, and having crumbs and butter on top. Pour over the hot liquid and bake in a brisk oven.

CRABS

BAKED CRABS

Butter a baking-pan and put a layer of seasoned crab meat in the bottom. Add a layer of finely chopped cooked ham, then a layer of crumbs. Dot with butter and repeat until the dish is full, having crumbs and butter on top. Add sufficient stock to moisten, and bake for half an hour in a moderate oven.

BAKED SOFT-SHELL CRABS

Clean the crabs, season with salt and pepper, dip in melted butter, and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan and put into a very hot oven for five minutes. Serve with Tartar Sauce.

BROILED SOFT-SHELL CRABS

Clean carefully, dip into melted butter, season with pepper and salt, and broil. Serve on toast with melted butter and lemon-juice.

CRABS À LA CRÉOLE

Melt one tablespoonful of butter, add a clove of garlic, a sweet pepper, and a small onion chopped fine, one cupful of tomatoes, and salt and pepper to season. Cook for ten minutes, add one cupful of cooked crab meat, reheat, and serve on toast.

CRABS À LA ST. LAURENCE

To one and one-half cupfuls of minced cooked crab meat, add one cupful of white stock, one tablespoonful of sherry, one tablespoonful of grated cheese, and salt and pepper to season. Cook for ten minutes, pour over buttered toast, and sprinkle thickly with grated cheese. Put into a very hot oven until the cheese melts, and serve at once.

CRABS BAKED IN SHELLS

Chop fine two cupfuls of crab meat. Season with salt, red pepper, grated onion, mushroom catsup, lemon-juice, and a pinch of ginger. Heat with a tablespoonful of butter and half a cupful of stock until the liquid is nearly absorbed. Butter the empty shells, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.

CRAB CROQUETTES

Chop fine two cupfuls of boiled crab meat. Season with salt, pepper, and melted butter. Add half a cupful of cream and enough crumbs to make very stiff. Add one egg well-beaten, heat for a moment, and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

DEVILLED CRABS

Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add one cupful of cream and cook until thick, stirring constantly. Season with salt, red pepper, and grated onion. Add two cupfuls of crab meat and two eggs well-beaten. Heat until it begins to thicken, then cool. Fill the crab-shells with the mixture, brush with beaten egg, cover with crumbs, dot with butter, and brown in the oven, or omit the butter and fry in deep fat.

CRAB FARCI WITH TOMATO SAUCE

Mix one cupful of cooked crab meat with half the quantity of bread-crumbs. Moisten with well-seasoned beef stock, season with salt, pepper, mustard, and melted butter, and add one-half cupful or more of stewed and strained tomato, to which a little chopped garlic and onion have been added. Fill the crab shells, cover with crumbs, dot with butter, and brown in the oven.

CRAB FRICASSEE

Prepare according to directions given for Creamed Crabs. Season with lemon-juice and add a pinch of soda dissolved in a little cream. Add the yolks of three eggs well-beaten just before serving.

FRIED SOFT-SHELL CRABS

Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.

STUFFED CRABS

Boil large crabs. Take out the meat and rub the shells with oil. Add to the meat one-third the quantity of grated bread-crumbs and one chopped hard-boiled egg for each crab. Season with salt, paprika, grated nutmeg, and lemon-juice, and make to a paste with melted butter or cream. Fill the shells, cover with crumbs, dot with butter, and brown in the oven.

LOBSTER

BROILED LOBSTER

Split a boiled lobster lengthwise, rub the cut surface with soft butter, and broil with a slow fire.

BROWN LOBSTER CURRY

Melt three tablespoonfuls of butter and fry in it two small onions chopped fine. Dredge with one tablespoonful of flour and cook until brown. Add two cupfuls of stock, salt and pepper to season, the juice of a lemon, and one tablespoonful of curry powder rubbed smooth with a little cold water. Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bananas.

DEVILLED LOBSTER

Pick out the meat from a boiled lobster, reserving the coral, and season with salt, mustard, cayenne, and mushroom catsup. Put into a buttered saucepan and heat thoroughly, adding enough hot water to keep the mixture from burning. Rub the coral smooth with the liquor, mix with a tablespoonful of melted butter, add to the lobster, keep hot five minutes longer, and serve.

ESCALLOPED LOBSTER

Cover the bottom of a baking-dish with fine bread-crumbs. Put in a layer of lobster and season with pepper and salt. Add another layer of crumbs and repeat until the dish is full, having crumbs and butter on top. Pour over enough milk to moisten, and bake about twenty minutes.

LOBSTER À LA NEWBURG

Put into a saucepan four tablespoonfuls of butter and when it melts add the meat of two boiled lobsters coarsely cut. Season with salt, pepper, and grated nutmeg, add two tablespoonfuls of sherry, and simmer for five minutes. Add the yolks of four eggs beaten smooth with one cupful of cream, cook for two minutes, and serve immediately.

LOBSTER IN CASSEROLE

Fry a chopped onion in a little butter, add one cupful each of chicken stock and strained tomato, season highly with salt and red pepper, and pour over the meat of a boiled lobster arranged in a casserole. Set into a hot oven for fifteen or twenty minutes and serve.

LOBSTER WIGGLE

Melt two tablespoonfuls of butter, add two small spoonfuls of flour, cook and stir thoroughly. Add one cupful of cream, and salt and pepper to season. Cook until thick, add one and one-half cupfuls of boiled lobster meat, and one teaspoonful each of lemon-juice and minced parsley. When hot, add half a can of French peas, bring to the boil, and serve on toast.

OYSTERS

BAKED OYSTERS

Put into a baking-dish one-half cupful of butter and one cupful of cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a grating of lemon-peel. Dip out one-half cupful of the mixture and set aside. Put one quart of oysters into the baking-dish, sprinkle with salt, pepper, grated cheese, and dried bread-crumbs. Pour over carefully the remaining cream, sprinkle again with crumbs and cheese, and bake in a very hot oven. Serve immediately. If preferred, oysters may be baked this way in individual dishes.

BROILED OYSTERS ON TOAST

Drain three dozen large oysters, and wipe dry with a cloth. Season with salt and pepper, and fry briskly in butter for two minutes. Skim out, arrange on a buttered oyster-broiler, and broil brown on both sides. Arrange the oysters on thin slices of toast, pour over the hot butter, garnish with lemon and parsley, and serve.

CREOLE OYSTER LOAF

Cut the top from a baker’s loaf and scoop out the crumb. Toast or fry the shell and lid. Fill with fried oysters, season with tomato catsup and sliced pimolas, put on the lid, reheat, and serve very hot.

CURRIED OYSTERS

Put into a saucepan one tablespoonful of butter and one teaspoonful of chopped onion. Fry the onion brown, add a heaping tablespoonful of flour and one teaspoonful of curry powder. Cook and stir until the mixture leaves the sides of the pan, add one cupful of cream, and salt and pepper to season. Stir constantly until the sauce is thick, add one quart of oysters with their liquor, and cook slowly until the edges of the oysters curl. Serve on toast.

DEVILLED OYSTERS

Parboil a pint of oysters, skim out, drain, and cool. Chop coarsely. Mix with two hard-boiled eggs, chopped fine, two tablespoonfuls of bread-crumbs, salt, red pepper, and lemon-juice to season, and enough cream to make the mixture a smooth paste. Fill buttered oyster-shells with this mixture, cover with crumbs, dot with butter, and bake in a hot oven until brown.

ESCALLOPED OYSTERS AND MACARONI

Break into inch pieces half a pound of macaroni. Put into salted boiling water, and boil for twenty minutes. Drain in a colander and pour fresh boiling-water through to remove superfluous starch. Butter a pudding-dish and put a layer of macaroni in the bottom. Cover with a layer of oysters, dot with butter, season with pepper and salt, and repeat until the dish is nearly full. Beat together two eggs, and one and one-half cupfuls of milk or cream. Pour over the oysters and macaroni, spread one cupful of cracker crumbs over the top, dot with butter, sprinkle with grated cheese, and bake about half an hour.

FRIED OYSTERS

Select large oysters and drain on a cloth. When dry, dip in beaten egg, then in dried bread-crumbs, sprinkle with salt and pepper, and set aside for two hours. Dip in eggs and crumbs again, fry brown in deep fat, drain on brown paper, and serve immediately.

OYSTERS IN BROWN SAUCE

Parboil a pint of oysters in their own liquor, skim out, and drain. Put into a saucepan one-quarter of a cupful of butter, and cook until brown. Add one-quarter of a cupful of flour, cook and stir until the mixture leaves the sides of the pan. Add one-half cupful of milk, one cupful of oyster liquor, one teaspoonful of anchovy paste, and salt and pepper to season. Cook until thick, add the oysters, reheat, and serve.

OYSTERS IN CASSEROLE

Toast small square slices of bread, butter thickly on one side, and put, butter-side down, into a casserole. Cover with oysters, dot with butter, sprinkle with red pepper and salt, cover the dish, and bake in a quick oven until the edges of the oysters curl. Serve with lemon quarters.

OYSTER COCKTAIL

Put into a glass two teaspoonfuls of lemon-juice, two drops of tabasco sauce, half a teaspoonful of Worcestershire, two teaspoonfuls of tomato catsup, a pinch of salt, and a saltspoonful of paprika. Mix thoroughly, add five or six small fresh oysters, let stand for five minutes, and serve very cold.

OYSTERS WITH DUMPLINGS

Make a light biscuit dough, roll thin, and cut into inch squares. Scald a quart can of oysters in their own liquor and when it boils, skim out the oysters and set aside. Add to the liquor two cupfuls of boiling water, a tablespoonful of butter, and salt and pepper to season. Cook and stir with a teaspoonful of flour rubbed smooth in a little cold milk. When boiling hot, put in the dumplings, cover closely, boil for forty minutes, add the oysters, reheat, and serve at once.

OYSTERS WITH GREEN PEPPERS

Put a tablespoonful of butter into a frying-pan and fry in it a sweet pepper and a small onion both chopped fine. Add a pint of oysters with their liquor, season with salt and paprika, and cook for five minutes. Serve on hot buttered toast.

OYSTER STEW

Drain one quart of oysters and put the liquor to heat in a saucepan. Add one cupful of cream, and salt and red pepper to taste. Bring to the boil, add two tablespoonfuls of butter, and thicken with one teaspoonful of flour rubbed smooth in a little cold milk. Cook and stir until it thickens, add the oysters, simmer until the edges curl, take from the fire, add the juice of half a lemon, and pour over thin slices of the buttered toast.

OYSTERS À L’INDIEN

Strain the juice from a quart can of tomatoes, and add enough water to make two cupfuls. Heat to the boiling point, add half a cupful of well washed rice, and cook for twenty minutes, stirring as needed. Add two tablespoonfuls of butter, two teaspoonfuls of curry powder, salt and pepper to taste, and two dozen large oysters. Cook until the oysters ruffle. Serve with thin brown bread sandwiches and bananas.

OYSTERS À LA MADRID

Butter individual baking-dishes. Put a layer of drained oysters in the bottom, season with salt and pepper, dot with butter, sprinkle with finely chopped pimentos, cover with crumbs, and repeat until the dish is full, having crumbs and butter on top. Bake in a quick oven.

SCALLOPS

FRIED SCALLOPS

Trim off the beards and black parts, rinse well, and drain. Sauté in hot lard, drain on brown paper, and serve at once. Or, dip in egg and crumbs and fry in deep fat.

PIGS IN BLANKETS

Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon around each one and fasten with a wooden tooth-pick. Fry until the bacon is crisp and serve on thin slices of buttered toast.

SHRIMPS

CREAMED SHRIMPS

Open a large can of shrimps and soak in ice-water for an hour. Dissolve half a box of powdered gelatine in cold water to cover, add to it one cupful of boiling water, the juice of two lemons and a pinch of salt. Strain into a ring mould and put in half the shrimps. Set on ice. When the jelly is firm, loosen from the mould by dipping for an instant in boiling water. Turn out on a round platter, and put the rest of the shrimps in the middle with the small hearts of lettuce. Serve with mayonnaise.

MAYONNAISE OF SHRIMPS

Prepare two cupfuls of shrimps, and break each one in two pieces. Mix with mayonnaise and serve with a border of lettuce leaves. A little finely cut celery may be added if desired.

SHRIMPS BAKED IN GREEN PEPPERS

Cut the stem ends from half a dozen green peppers and carefully remove the seeds and veins. Soak the green peppers in cold water for half an hour. Melt one tablespoonful of butter, add half a teaspoonful of mixed mustard and salt, pepper, celery salt, and grated nutmeg to season. Add one egg well-beaten and mix thoroughly. Add two cupfuls of shelled and broken shrimps and enough grated bread-crumbs to make a smooth paste. Fill the peppers, cover with crumbs, dot with butter, and arrange in a baking-pan with the open side up. Bake for twenty minutes.

SHRIMPS À LA CRÉOLE

Put into a saucepan two cupfuls of shelled shrimps, one heaping tablespoonful of butter, half a small onion chopped fine, and a bruised bean of garlic. Heat thoroughly, add one cupful of canned tomatoes, and salt and cayenne to season. Cook for ten minutes and add one-half cupful of French peas just before serving.

SHRIMP WIGGLE

Prepare according to directions given for Creamed Shrimps, using equal quantities of broken shrimps and French peas.

TOMATOES STUFFED WITH SHRIMPS

Take half a dozen large tomatoes, cut off the tops, and scoop out the pulp, leaving a thin shell. Melt a tablespoonful of butter, add the tomato tops and pulp and cook until thick, seasoning with salt, pepper, minced parsley, and grated onion. Add one small can of shrimps cut fine and enough crumbs to make a paste. Fill the tomato shells, cover with crumbs, dot with butter, and bake in the oven. Serve with a border of boiled rice.

SIXTY WAYS TO COOK FISH

COURT BOUILLON

Put into the bottom of the fish-kettle a thick layer of sliced carrots and onions, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves. Lay the fish on top of this and cover with equal parts of cold water and white wine, or with water and a little lemon-juice or vinegar. Put the kettle over the fire and let it heat slowly. The fish must always be put into it while cold and after boiling allowed to cool in the water.

BAKED BASS

Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of melted butter, Worcestershire sauce, tomato catsup, minced parsley, minced onion, minced olives or pickles, and lemon-juice. Add salt, black pepper, and paprika to taste, and sufficient cold water to moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.

BAKED BASS WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of butter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook until brown. Add one cupful of the liquid left in the baking-pan, making up the required quantity with boiling water if necessary. Cook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve.

BOILED BASS

Clean the fish, put it into warm salted water, and simmer for twenty minutes.

BOILED SEA-BASS WITH EGG SAUCE

Boil the fish according to directions previously given. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add two cupfuls of the water in which the fish was boiled, and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice, add three hard-boiled eggs coarsely chopped, pour over the fish, and serve.

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles, olives, and capers. Mix with a stiff mayonnaise and spread over the fish. Serve with a border of sliced cucumbers.

BAKED BLUEFISH À L’ITALIENNE

Score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor, a tablespoonful of chopped onion, half a dozen chopped mushrooms, and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.

BAKED BLUEFISH

Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped salt pork, and salt, minced parsley, chopped onion, red pepper, kitchen bouquet, and tomato catsup to season. Add one egg well-beaten. Fill the fish and sew up. Lay on thin slices of salt pork and bake, basting frequently with the fat. Garnish with cress and lemon.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.

BAKED CODFISH

Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs, dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.

CODFISH À LA CRÉOLE

Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

BOILED FINNAN HADDIE

Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter.

BROILED FINNAN HADDIE

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter.

CREAMED FINNAN HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried sweet peppers in a Cream Sauce. Canned pimentos may be used instead of the green peppers.

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil on a double-broiler, and serve with Maître d’Hôtel Sauce.

FROG LEGS À LA POULETTE

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter. Add two small spoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a wineglassful of white wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve.

HADDOCK RAREBIT

Cut the haddock into slices an inch thick. Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with salt, red pepper, and mustard. Make to a smooth paste with cream or beaten egg. Put into a hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a platter, and pour one tablespoonful of Sherry over each slice.

HADDOCK AND OYSTERS

Clean and fillet a haddock. Cover the trimmings with water and add the liquor drained from a pint of oysters. Add a slice of onion, a pinch of powdered sweet herbs, and a slice of carrot; simmer to form a stock. Put a layer of sliced onion into a saucepan, and arrange upon it the fillets of fish and a pint of oysters; sprinkle with salt and pepper, add the juice of a lemon, cover with sliced onion, strain the stock over, cover and simmer until the fillets are tender. Arrange the fillets on a hot dish with the oysters, strain the liquid, thicken it with the yolks of four eggs, pour over, and serve.

HALIBUT À LA MAÎTRE D’HÔTEL

Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of butter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a buttered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce.

BAKED HALIBUT

Soak six pounds of halibut in salt water for two hours. Wipe dry and score the outer skin. Bake for an hour in a moderately hot oven, basting with melted butter and hot water. Add a little boiling water to the gravy, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, salt and pepper to season, and the juice of a lemon. Cook while stirring with browned flour rubbed smooth with a little cold water.

HALIBUT STEAK À LA JARDINIÈRE

Soak halibut steaks for an hour in salt and water. Wipe dry and rub with melted butter. Butter a china baking-dish, sprinkle chopped onion on the bottom, and put in the steaks. On top put a boiled carrot cut into dice, half a dozen sliced tomatoes, a shredded green pepper, and half a cupful of green peas. Add enough salted boiling water to keep the fish from scorching, put a tablespoonful of butter on top, cover, and bake until done. Drain the liquor carefully from the pan, add three tablespoonfuls of white wine, and thicken with a teaspoonful of butter rolled in browned flour. Serve separately as a sauce.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth, and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with butter and browned flour.

PIKE BAKED IN SOUR CREAM

Clean a four-pound pike, cut into steaks, and free from skin and bone. Put into a buttered baking-dish with two small onions chopped and two bay-leaves. Season with salt and cayenne, add one cupful of sour cream, and bake. Put on a serving-dish, cover with crumbs and dots of butter, and brown in the oven. Add enough stock to the liquid to make the required quantity of sauce, thicken with butter and flour, season, add a dash of lemon-juice, pour around the fish, sprinkle with minced parsley, and serve.

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together one tablespoonful each of butter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of butter. Pour over the fish and serve.

BOILED SALMON À LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one wineglass full of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of butter. Serve the sauce separately.

BAKED SALMON

Rub a small cleaned salmon with olive-oil, sprinkle with salt and pepper, put into a buttered baking-pan, and add one cupful of boiling water and two tablespoonfuls of butter. Baste every ten minutes until done. Take up the fish and keep it warm. Thicken the gravy with a teaspoonful or more of cornstarch mixed with a little cold water. Season with grated onion, lemon-juice, and tomato catsup.

STUFFED SALMON

Clean, bone, and parboil a small salmon. Rub the inside with salt, pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, and seasoned crumbs. Fold together, put into a buttered baking-dish, and bake for half an hour, basting with its own dripping.

SALMON MAYONNAISE WITH CUCUMBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cucumbers, mask with Mayonnaise, and serve with a border of lettuce leaves and sliced hard-boiled eggs.

SALMON CROQUETTES

Cook together one tablespoonful of butter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon. Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

SALMON LOAF

Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter, and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a buttered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one small spoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter. Cook until thick, stirring constantly, take from the fire, add one egg well-beaten, a teaspoonful of tomato catsup, and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.

FRICASSEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beaten, pour over buttered toast, and sprinkle with parsley.

BAKED CREAMED SALMON

Cook together two tablespoonfuls of butter and one of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper, and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.

SALMON EN CASSEROLE

Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one-half cupfuls of milk. Bring to the boil, add salt and pepper to season, a can of flaked salmon, and two eggs well-beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve.

BOILED SALMON-TROUT

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic, and two tablespoonfuls of butter. Add enough claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately.

BAKED SARDINES

Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of butter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve.

BROILED SHAD

Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maître d’Hôtel Sauce.

BONED FRIED SHAD

Remove the head and tail, then take out the back and side bones. Cut into convenient pieces for serving, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

BAKED SHAD

Bake a shad in a buttered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted butter and lemon-juice, seasoning with pepper and salt. Cook together a small spoonful each of butter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Pour over the fish and serve.

BAKED SHAD STUFFED WITH OYSTERS

Rub a large cleaned fish with salt inside and out. Stuff with oysters and seasoned crumbs made very rich with melted butter, and bake, basting with melted butter and hot water. Thicken the gravy with flour browned in butter, adding a little hot water or stock if necessary, season with lemon-juice and catsup, and serve the sauce separately.

FRIED SHAD ROE

Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce.

SHAD ROE BAKED IN TOMATO SAUCE

Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce, and bake. Serve in the dish in which it was baked.

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Sauté in butter and drain. Cook a tablespoonful of flour in the butter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcestershire, and curry powder; pour over the fish and serve.

BROILED SMELTS

Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double broiler, and serve with Tartar Sauce.

BAKED SMELTS

Remove the heads, split, dip in melted butter, then in flour. Put into a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve.

SMELTS AU BEURRE NOIR

Roll the cleaned smelts in flour, sauté in butter, and arrange on fingers of buttered toast. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve.

BROILED STURGEON STEAKS

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or Maître d’Hôtel Sauce.

BOILED TROUT

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.

BAKED TURBOT

Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.

TURBOT À LA CRÊME

Cook together three small spoonfuls each of butter and flour, add a quart of cream, and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce.

FRIED WHITEFISH

Clean and trim the fish and cut into convenient pieces for serving. Dip in seasoned flour and sauté in hot lard in a frying-pan.

BAKED WHITEFISH

Clean and split a large fish, remove the bone, and put in a buttered baking-pan skin side down. Season with salt, cayenne, and lemon-juice, sprinkle with crumbs, dot with butter, and bake. Serve with any preferred sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread crumbs, half a cupful of chopped salt pork fried crisp, a chopped hard-boiled egg, half a cupful of vinegar, and salt, pepper, butter, sage, and mustard to season. Stuff the fish, place in a pie-tin, put into a steamer and steam until done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added.

PLANKED WHITEFISH

Butter a fish-plank and tack a large cleaned and split whitefish on it, skin side down. Rub with butter, season with salt and pepper, and cook in the oven or under a gas flame. Put a border of mashed potato mixed with the beaten white of egg around the fish, using a pastry tube and forcing bag. Put into the oven for a few minutes to brown the potato, and serve with a garnish of lemon and parsley.

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with four bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves. Take out the fish, strain the liquid, and reduce by rapid boiling to a quantity barely sufficient to cover the fish. Add the juice of a lemon and two ounces of dissolved gelatine. Flake the fish with a fork, removing all skin, fat, and bone, mix with the liquid, pour into a fish-mould, wet with cold water, and put on ice until firm. Serve cold with Mayonnaise or Tartar Sauce.

BAKED FISH

Prepare a Cream Sauce, seasoning with grated onion, minced parsley, and powdered mace. Take from the fire, add the yolks of two eggs, and salt and pepper to taste. Put a layer of cold, cooked, flaked and seasoned fish, into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. This may be baked in individual dishes if desired.

BOUILLABAISSE

Cut into pieces and remove the bones from three pounds of fish, add six shrimps or one lobster or two crabs, cooked, and cut into large pieces; add one-half pint of olive-oil; fry lightly, and add one lemon and two tomatoes, one onion, and one carrot, all sliced, one pinch of saffron—as much as lies on a ten-cent piece,—a bay-leaf, and some parsley. A bean of garlic is used, unless the casserole is rubbed with it before cooking. Stir for ten minutes, add one cupful of stock and one wineglassful of white wine or cider. Cook for fifteen minutes longer, pour out into a bowl, place slices of toast in the casserole, and cover with the fish and vegetables, allowing the sauce sufficient time to soak into the toast, and adding salt and pepper to taste.

FISH CHOPS

Mix cold cooked fish with a little very thick Cream Sauce, and season with lemon-juice and minced parsley. Shape into chops, dip in egg and crumbs, and fry in deep fat. Stick a small piece of macaroni in the small end of each chop to represent the bone. Serve with Tartar Sauce.

FISH À LA CRÉOLE

Chop an onion and a clove of garlic and fry in lard. Add three tablespoonfuls of flour, cook and stir until brown, and add one can of strained tomatoes. Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and sauté in butter until brown. Pour the sauce over, simmer until done, and serve.