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diff --git a/old/66316-0.txt b/old/66316-0.txt deleted file mode 100644 index 19247df..0000000 --- a/old/66316-0.txt +++ /dev/null @@ -1,3066 +0,0 @@ -The Project Gutenberg eBook of Fish Cooking, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Fish Cooking - and Other Productions of the Sea - -Author: Anonymous - -Release Date: September 15, 2021 [eBook #66316] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Steve Mattern, Stephen Hutcheson, Mary Palstrom and her - website shuteandmerchant.com, and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK FISH COOKING *** - - - - - OVER 250 WAYS TO COOK AND SERVE - Fish - AND OTHER PRODUCTIONS OF THE SEA. - A CHOICE COLLECTION OF RECEIPTS REPRESENTING THE LATEST AND MOST - APPROVED METHODS OF - Cooking - - - COMPLIMENTS OF - Shute & Merchant, - GLOUCESTER, MASS. - - - SHUTE & MERCHANT’S - ABSOLUTELY BONELESS BRANDS OF FISH. - Packed in 1 to 40 lb. boxes. - - Diamond Wedge, - Gold Wedge, - Silver Wedge, - Not-a-Choke, - Wedge, - Swan’s Down Tid Bits. - - [Illustration: illustrated glyph] - - Packed in 24 to 48 lb. boxes. - - Diamond Wedge, Cartons and Waffles, - Eider Down, Waffles, - S. & M. Waffles, - Swan’s Down Waffles, - Swan’s Down Tid Bit Waffles. - - And other Brands commonly called Boneless, too numerous to mention. - - - - - INTRODUCTION. - - -“There are many fishes in the Sea,” in fact so many that it is possible -to have a different kind served every day of the year, and still not -exhaust the variety, but it is necessary to the attainment of this -result to have the resources of a great city fish market at one’s -command. Thanks to the skill of the trained cook there are an infinite -number of ways in which the commoner sort of fish that are to be had -everywhere, can be transformed into a great variety of dainty, yet -simple and inexpensive dishes. And here is the value of this -publication. - -Cook books there are of all sorts and shapes, but strange to say the -subject of Fish Cookery has been sadly neglected in all of them, and to -supply this deficiency, the following collection of receipts has been -carefully gathered and properly arranged for the convenience of the -housewife, no time or expense having been spared to make the volume a -thoroughly reliable and practical guide upon the important subject which -it treats. - -The experience of distinguished chefs and epicures of many lands have -been fully drawn upon, while noted travellers, anglers, and sportsmen, -who have been pleased with the cookery of some famous guide or cook, -have revealed his secrets for the benefit of our readers. The famous -housekeepers have assisted, too, and have contributed generously from -the wealth of their experience. In addition to the receipts there will -be found within the covers of the book much other information of value -to the reader, about the best fish foods, where obtained and how to be -made of the best service. It is in every way a complete guide to the -culinary art as applied to the fish family. - - - [SEVENTH EDITION.] - - - - - CARE IN THE COOKROOM. - Importance of Selecting the Best in the Line of Food Supplies. - - -Housekeepers throughout the land are every day becoming better informed -regarding the relative quality of articles of food offered in the -markets, and the tradesman who does not cater to this growing knowledge -will soon lose the patronage of his best customers. People of -intelligence now demand the best in food products, and the essential -features of superiority insisted upon are palatableness, purity and -wholesomeness. These qualities must unite in order that the stamp of -approval may be bestowed, and a product lacking any one of these -cardinal requirements cannot hope for lasting success. Upon the other -hand, when any article of food supply has demonstrated that it not only -pleases the taste, but is also nutritious and in every way conducive to -health, the popularity of such product is assured. - -An illustration of the preceding statement is happily furnished in the -pronounced popularity of “Gold Wedge” Brand of Fibered Codfish, a -product absolutely without odor, and requiring no boiling or soaking, -which must be conceded a place of pre-eminence among the food products -of unquestioned value now being offered. That this article possesses all -the necessary qualifications for its acceptance by the most keenly -critical and discriminating housekeeper has been so frequently and so -thoroughly demonstrated that it is scarcely worth while to more than -allude to such fact. That it has attained to the highest place in the -confidence of consumers is ample proof of its superiority. The cardinal -virtues of Palatableness, Purity and Wholesomeness have rendered “Gold -Wedge” Brand of Fibered Codfish a favored article of food in refined and -intelligent homes, and caused it to be regarded as a necessary part of -the menu. - -Wherever unquestioned worth in any food article is amply proved it is -the duty of the physician to bestow his commendation, and hygienic -publications should be foremost in extending their meed of praise, for -to these two sources the general public must ever look for unbiased and -competent advice upon all matters pertaining to the health and -well-being of the people; it is, therefore, with more than ordinary -pleasure that we bear testimony to the appetizing and wholesome -qualities of “Gold Wedge” Brand of Fibered Codfish, which is in all -respects worthy of highest praise. - -The manufacturers of this superior food product, Shute & Merchant, -Gloucester, Mass., are of such standing commercially that their brand is -indicative of merit; and we feel no hesitancy in bestowing heartiest -approval upon their wares. To those of our readers who have written us -concerning this product, and to others who may not be fully conversant -with the high qualities of the same, we would say that “Gold Wedge” -Brand of Fibered Codfish is all that could be desired, and that it -should find a place upon every table where the laws of health, as well -as the gratification of the appetite, receive the proper consideration. -Any first-class dealer will supply this article if insisted upon, and -those catering to refined patronage will see the necessity of keeping it -in stock. - - J. W. ARNOLD, M. D. - - - - - GENERAL INSTRUCTIONS. - - -To economize space and avoid much unnecessary repetition, we herewith -append such directions for the treatment of fish preparatory to cooking -as admit of general application. - -No. 1. When a Fish is Fresh.—When the gills of a fish are of a bright -color, and the eyes appear full and clear, it is quite fresh; if the -flesh seems hard and firm and rises quickly from pressure with the -finger, its freshness is still farther assured. Although a fish that -will not stand these tests may not be spoilt, its goodness has -deteriorated in proportion as it fails to meet such requirements, and it -is so much less desirable for the table. The sense of smell cannot be -relied upon to decide the question of freshness. - -No. 2. To Dress or Clean a Fish.—Some fish require scaling and some need -to be skinned before cooking. The sooner a fish is scaled after taking -from the water, the easier it can be done. Some fish of the scaly -variety, however, should never be scaled as the scales of such are -esteemed a delicacy. Such exceptions will be noted in the recipes for -cooking these fish. When the scales of a fish have become dry and hard -or the fish is a difficult one to scale from any cause, it should be -soaked for a while in cold salted water. If you have not time to do -this, hold the fish up by the tail and pour boiling water over it, but -do not let it lie in hot water for an instant. Having scaled the fish, -the next question is how is it to be cooked? for this has much to do -with the dressing process. - -No. 3. To prepare for Baking or Boiling.—If the fish is a large one and -to be cooked whole, it should be opened from the vent up as far as the -ventral fins,—taking care not to mutilate the roes or livers if they are -wanted for cooking. With a sharp knife separate the intestines from the -body, also the gills from the head, and pull out all together through -the natural gill opening. The reason for opening the fish as little as -possible, is to keep it in best possible shape for stuffing, but if no -stuffing is to be used the opening may be made larger to suit the -convenience of dressing. When the gills and intestines have been -removed, the fish should be washed freely in cold salted water, and all -clotted blood thoroughly removed. Only under conditions hereinafter -specified should fish be washed after the fins have been cut out or the -solid flesh of the fish has been cut into. No washing of the flesh can -make it any cleaner than it is in its natural condition, and if the fish -is washed after the flesh has been cut you are simply bringing the slime -and blood in contact with it, and the more you wash it the more you are -rubbing it in, and the fish may become so impregnated as to be extremely -strong when cooked. This is a point that should not be disregarded if -you would have sweet-flavored fish. After washing thoroughly, wipe -perfectly dry, then either cut out or trim off the fins, as occasion -requires or tastes suggest. A pair of scissors will be found very -convenient for trimming off the fins. - -No. 4. To prepare Fish for Broiling.—Dress, wash and wipe dry before -splitting. Always split a fish on the under side, and unless the fish is -very small indeed remove the back bone entire, then the thickest part of -the fish will come over the center and hottest part of the fire, and -both sides will be cooked alike, whereas if the back bone is left in one -side, that side will take longer to cook, and will be less desirable -after it is cooked, for when the back bone is removed from the cooked -fish a good part of the brown part is taken off with it, and it loses -its flavor as a broiled fish. Properly broiled, all parts should be -equally browned, both an account of flavor and appearance. Very small -fish are sometimes broiled without splitting; these should be dressed -the same as for frying. - -No. 5. To prepare Fish for Frying.—Fish may be fried whole in steaks or -fillets. Those to be fried whole must be dressed, then washed and wiped -perfectly dry. Steaks are slices of fish cut crosswise; fillets are made -from steaks or from pieces of fish cut off lengthwise, and may be any -size or shape to suit individual tastes. The best way to make fillets is -to dress and split the fish, remove the back bone and then cut the fish -into halves, quarters or eights, according to size. - -No. 6. Fish to Skin.—Fish that require to be skinned before cooking, -should be first dressed and washed clean, then remove the skin, head, -tail and fins, rinse quickly in clear cold water and wipe thoroughly -dry. - -☞ Notice.—No repetition of the foregoing directions for dressing and -cleaning fish will occur in connection with any recipes to which they -are applicable. When other treatment is requisite special directions -will accompany the recipe. - -No. 7. Fish Cookery in General.—Under this head will be found such -instructions for the cooking of fish as are applicable to any or all -kinds. Special recipes for special varieties are given elsewhere (see -index) but many of these are equally suited to other fish of similar -qualities. - -No. 8. Fish to Fry.—Fish may be fried in olive oil, pork fat, lard, -cottolene, or clarified drippings; the latter being probably the most -economical; the first chiefly used in French or high-class cookery, but -we favor pork fat ourselves. Whatever fat is used it should be deep -enough to cover the fish and hot enough to brown a piece of bread -handsomely in thirty seconds or less. The pork fat is made by trying out -thin slices of fat salt pork, being careful not to let it burn. The pork -gives the fish a flavor not to be obtained by the use of salt in -connection with other oils or fats. When the pork fat is used salt -should be used sparingly if at all. Fried fish should be seasoned while -cooking. The slices of pork may be used as a garnish and served with the -fish. After wiping dry, fish should be rolled in Indian meal, flour, -cornstarch, or crumbs before frying. If the fish has been on ice or is -very cold, do not put it into the fat fast enough to cool it -perceptably. Watch carefully while cooking, don’t break or mutilate in -turning or dishing, cook a nice brown, drain on a sieve, colander or -paper, and serve hot on a napkin. Unless fish are very small they should -be notched each side before rolling in meal or other absorbents previous -to frying. - -No. 9. To Saute, is to fry in just fat enough to cover bottom of frying -pan. - -No. 10. To Broil.—The process of broiling is probably the most simple as -well as the most desirable method of cooking many kinds of fish, the -natural flavor and juices being better preserved than by any other, and -the flavor may be further enhanced by the judicious use of seasoning, -herbs, etc., preparatory to broiling (see recipes for broiling.) The -double iron broiler is unquestionably the best utensil for broiling -fish, yet they may be broiled on a griddle or in a spider. Heat hot and -butter well before laying in the fish, cook the flesh side first, when -that is perfectly browned turn and finish cooking. Serve on a hot -platter, spread with butter or cream or both and season to taste. A fish -may also be broiled in a good hot oven in the dripping pan, and if it be -a very fat one will cook nicely. The pan should be well buttered and the -fish placed skin side down and cooked without turning. Basting once or -twice with butter or cream while cooking is advisable. - -No. 11. To Boil.—Boiling is considered by many the most insipid and -undesirable way of cooking fish, yet there are certain varieties that -are best cooked this way if accompanied by a rich sauce. The fish boiler -is almost indispensable to success in boiling or steaming a whole fish, -but everybody hasn’t one, and to such we would say utilize the wash -boiler. Put a bowl or something in each end that will support a platter, -either side up; on the platter lay the fish and add water enough to -reach the platter without coming in contact with the fish, thus enabling -you to steam the fish, which is preferable to boiling. Fish boiled in a -common kettle should first be wrapped closely in cheese cloth or fine -muslin to preserve its shape. The head is the best part of a boiled -fish, and the nearer the head the better the remaining portion. Boiled -fish should be served on a napkin and the sauce in a tureen. A fish of -six pounds should boil or steam in thirty or thirty-five minutes. The -water should always be salted. A boiled fish may be stuffed, but usually -they are not. Recipes for sauces suitable for boiled fish will be found -under the head of sauces, (Nos. 13 to 56.) - -No. 12. To Bake.—Different varieties of fish, different sizes, and -different portions of fish require such varied treatment in baking we -can offer but few general rules for this branch of cookery. Our recipes, -however, will supply all needed information. A dripping pan with a false -bottom, either wire or perforated, with a handle at each end by which to -lift it, is particularly desirable in baking fish. Wanting these, strips -of cloth well buttered and placed across the bottom of the pan will be -found extremely convenient for lifting out the fish. A baked fish -presents a more attractive appearance when served in an upright position -on the platter, and also cooks much nicer in this condition. To keep it -so while cooking, first press it down enough to flatten the under side, -then if necessary brace it up with skewers or with potatoes placed -against it until it is well under way for cooking, when it will keep its -position until cooked and dished. Sometimes it is advisable to bend the -fish half-moon shape and cook it that way, or if the fish is long and -slender the tail may be tied to the mouth, either of which methods will -keep the fish in upright position. Dressing and force-meats are -considered elsewhere, and indexed under their appropriate headings. - -☞ The secret of success in all kinds of fish cookery is to so cook and -serve it that it shall be attractive in appearance and satisfying in -flavor; that is, the flavor when especially agreeable or desirable must -be retained or enhanced. When the flavor of a fish is insipid or -unpleasant it must be cooked with a view to imparting an unnatural but -at the same time pleasant flavor instead. This is the secret of success -in fish cookery, and these points have been especially considered in the -selection of the accompanying recipes. - -No. 13. Sauces.—Sauces are extensively used in all kinds of fish -cookery. For convenience in reference we have given them first place -among our recipes. Although consommes or stocks are not absolutely -indispensable in connection with fish cookery, they are nevertheless -extremely useful in the making of nice sauces, and recipes for making -them in great variety may be found in almost every cook book, still we -have thought best to give directions for making two of those most -frequently used in preparing the following sauces. When stocks are not -at hand, liquor in which fish have been cooked will answer every -purpose, and even milk or water, or both may be substituted. - -No. 14. Consomme or White Stock.—A French method of making a white -stock, is to put in a stock pot, or kettle, a roast fowl (chicken,) or -the remains of a chicken or turkey, a knuckle of veal, say four pounds, -one pound of beef and three quarts of water, when scum begins to rise -skim carefully, until it ceases to appear, then add a carrot, a turnip, -an onion, a leek, two cloves, two stalks of celery, and a little salt, -simmer very gently four hours. Remove every particle of grease and -strain through a flannel cloth, kept for the purpose. - -No. 15. Fish Stock.—Two pounds of veal, four pounds of fish, or more -veal, and less fish, if you do not have as much fish, two onions, rind -of half a lemon, bunch sweet herbs, two carrots, two quarts water. Cut -up fish and meat and put with other ingredients into the water, simmer -two hours, skim liquor carefully and strain. When a richer stock is -wanted, fry the vegetables and fish before adding the water. - -No. 16. Drawn Butter.—No. 1. This is the simplest and most generally -used of any fish sauce, and serves as the foundation for a large -proportion of such sauces. It can be made very economically also, its -cost depending upon the amount of butter used. Simple as it is many -people fail in making it. To make it nice and smooth with one pint hot -water, half a cup of butter, two teaspoons flour, half a teaspoon salt -and half a saltspoon of pepper, put one-half the butter in a saucepan -and melt without letting it brown, add the dry flour, mixing well, then -stir in the hot water, a little at a time, stir rapidly as it thickens; -when perfectly smooth add the remaining butter bit by bit and stir until -all absorbed, then add the seasoning; if carefully made it will be free -from lumps, if it is not smooth strain before serving. - -No. 17. Drawn Butter Sauce.—No. 2. Pour boiling hot drawn butter sauce -(No. 16) into the well beaten yolks of two eggs, mix thoroughly, season -to taste, and serve quickly. - -No. 18. Cream Sauce.—This sauce is made by substituting cream or milk -for water in the drawn butter sauce (No. 16.) - -No. 19. White or White Stock (No. 14) substituted for the water in drawn -butter sauce (No. 16) makes this sauce. - -No. 20. Acid Sauce.—Lemon juice or vinegar added to the drawn butter -sauce (No. 16.) - -No. 21. Anchovy Sauce.—Bone four anchovies and bruise in mortar to a -smooth paste and stir them in a drawn butter sauce (No. 16,) simmer five -minutes, or stir in two teaspoons of essence of anchovy. A little -cayenne added is an improvement. - -No. 22. Egg Sauce. To make this sauce add two or three hard boiled eggs, -chopped or sliced, to the drawn butter sauce (No. 17.) - -No. 23. Parsley Sauce.—Add two teaspoons of chopped parsley to the drawn -butter sauce (Nos. 16 or 17.) - -No. 24. Caper Sauce.—Add capers to suit to a plain drawn butter sauce -(No. 16,) or to a White sauce (No. 19.) - -No. 25. Hollandaise Sauce.—One cup of butter, yolks of two eggs, juice -of half a lemon, one saltspoon of salt, pinch of cayenne, half a cup of -boiling water. Rub butter to a cream, add yolks one at a time, and beat -well, adding lemon juice, salt and pepper. A few minutes before serving -add the boiling water, place the bowl in a saucepan of boiling water, -and stir rapidly until it thickens like a boiled custard. - -No. 26. Wine Sauce.—Mix and knead well together in a bowl two ounces of -butter, one tablespoon of chopped parsley, juice of one-half a lemon, -salt and pepper, speck of mace, and one wine glass of Madeira or sherry -wine. Beat the butter to a cream and gradually beat in the seasoning. A -tablespoon of vinegar may be substituted for the wine if preferred. This -sauce is particularly nice for broiled fish. It should be poured over -the fish. - -No. 27. Cardinal Sauce.—Cardinal sauce is, as a rule, made from lobsters -and colored with coral; so, if possible, purchase lobsters containing -coral. Boil the lobster; open and remove the coral and press it through -a sieve. Put two tablespoonfuls of butter into a pan; let it melt. Add a -tablespoonful of flour mixed, without browning; add one-half pint stock, -one-half teaspoonful of onion juice, and a bay leaf. Stir constantly -until it boils. Take out the bay leaf; add a palatable seasoning of salt -and pepper, the coral and a little of the red part of the lobster -chopped fine and serve. - -No. 28. Sauce Soubise.—Peel and chop three onions; simmer them with one -ounce of butter for three quarters of an hour, but do not let them color -very much. Add one tablespoon of flour, salt, pepper and a pinch of -mace, and mix all together; moisten with half a pint of the fish liquor, -and the same quantity of hot cream or milk. Serve in tureen. - -No. 29. Shrimp Sauce.—Take half a pint of drawn butter or white sauce -(No. 19) and when boiling add a little lobster coral, if you have it, if -not, add half a teaspoon of anchovy essence. Remove the shells from four -dozen shrimp, put them into the sauce, heat and serve. Canned shrimp may -be substituted for the fresh. - -No. 30. Lobster Sauce.—Take the meat from a boiled lobster weighing -about one pound, cut it into dice-shaped pieces. Add two ounces of -butter to the coral, rub it together with the blade of a knife, and -press it through a sieve. Make a butter sauce with cream, put in the -coral, season with salt, pepper and a little mace, and heat it hot -without allowing to boil; add the lobster meat, let it get hot again -without boiling, and serve in sauce tureen. If allowed to boil it will -spoil its color, which is one desirable feature of this sauce. Crab -sauce may be made in the same way, using lobster coral if convenient. - -No. 31. Bechamel Sauce.—Mix dry in saucepan one tablespoon of flour and -two ounces of butter, when well mixed add one pint of milk, dissolve the -flour paste, set it on the fire and stir constantly; when it gets thick -remove from fire, and add the yolk of one egg well beaten. Add one -teaspoon of water, salt and pepper to taste, mix well and it is ready -for use. A bouquet of herbs is an improvement to this sauce. - -No. 32. Maitre d’Hotel Butter.—Beat four tablespoons of butter to a -cream, beating in gradually one tablespoon each of vinegar and lemon -juice, half a teaspoon salt, quarter teaspoon pepper, and one teaspoon -chopped parsley. - -No. 33. Sauce a la Maitre d’Hotel.—Add one teaspoon chopped parsley, -juice of one lemon, teaspoon of celery seed, cayenne, and salt to taste -to a drawn butter sauce (No. 16.) - -No. 34. Sauce Allemande.—Melt two oz. butter and mix thoroughly with two -ounces flour over gentle fire; add immediately one pint white stock (No. -14,) a little salt and pepper; stir until boiling, boil fifteen minutes, -remove from fire, skim off grease carefully, add yolks of three eggs -well mixed in a little water, stir in with egg beater to make sauce -light. - -No. 35. Sauce a la Aurore.—Coral of one lobster, one oz. butter, half a -pint bechamel sauce (No. 31,) juice of half a lemon, liberal seasoning -of salt and pepper. Bruise the coral in a mortar with the butter until -quite smooth, then rub it through a hair sieve; put the bechamel sauce -into stewpan, add the coral paste, lemon juice and seasoning, and let it -simmer but not boil—else the red color will be spoiled—pour over the -fish, and serve. A small teaspoon of anchovy essence can be added at -pleasure. Nice for trout, soles, etc. - -No. 36. Blonde Sauce.—To one pint white stock (No. 14) add one sprig -parsley, one onion cut into slices, two mushrooms chopped fine, glass of -sherry wine, one sliced lemon, put into saucepan and simmer slowly for -half an hour, then add yolks of three eggs well whisked and stir over -fire for six minutes. Strain through sieve and serve in tureen. - -No. 37. Spanish Sauce.—Melt two oz. butter in saucepan, add two oz. -flour and stir over gentle fire until a nice brown, mix with this one -pint white stock (No. 14,) one and a half oz. lean raw ham, one carrot -and one onion sliced, one stalk of celery, two cloves, salt and pepper a -pinch each, stir until beginning to boil, then simmer gently on back of -range for one hour; skim off grease before serving. - -No. 38. White Oyster Sauce.—Put one pint of oysters in a saucepan and -let them just come to boiling point, strain and remove the beards; then -add to the oyster liquor an equal quantity of milk and a liberal -quantity of butter. When hot and smooth add the oysters, heat again -without boiling, season and serve in tureen. Thicken with flour smoothed -in the milk if desirable. - -No. 39. Brown Oyster Sauce.—Proceed same as for white oyster sauce (No. -38,) browning the butter or butter and flour before adding to the milk. - -No. 40. Olive Sauce.—Prepare a Maitre d’Hotel butter (No. 32) adding the -beaten yolks of two eggs, a little ground mace, and substituting olives -for the parsley. Cut the olives in shavings, beginning at one end as you -would pare an apple, shaving to the stone and having the shavings thin -and whole. Simmer until the olives are tender. - -No. 41. Sauce Supreme.—Cut up remains of two roast chickens and put in -saucepan with one pint white stock (No. 14,) some branches of parsley -enclosing one clove, one clove of garlic, two bay leaves, and a little -thyme; tie all together, season with salt and white pepper, boil one -hour and strain. Put two oz. butter in another saucepan, and mix with -one tablespoon flour and one teaspoon cornstarch; add the strained -liquid and stir until boiling, reduce one quarter, put in two -wineglasses of cream and one of sherry, boil fifteen minutes more, add -juice of one lemon, strain and serve. - -No. 42. Celery Sauce.—Cut a head of celery into pieces two inches long, -and boil in salted water, enough to cover, in a covered saucepan for one -hour. Mix together smoothly, one tablespoon of flour and two of butter, -add one pint of milk, and stir until boiling, then strain the celery and -add, seasoned with a little salt and pepper and a little powdered mace, -let it boil quickly for two minutes, then serve in tureen. - -No. 43. Sauce Tartare.—Cold. Chop fine one shallot, with half a -tablespoon of chervil, same of tarragon, and twelve capers chopped fine. -Put all in an earthen bowl with half a teaspoon of dry mustard, two raw -eggs, a teaspoon of vinegar (drop by drop,) salt and pepper. Pour in -lightly while stirring, one cup of olive oil, and if too thick add a -little more vinegar. Taste until seasoned to suit. Serve with cold -salmon. - -No. 44. Sauce Tartare.—Hot. One tablespoon vinegar, one teaspoon lemon -juice, one saltspoon salt, one tablespoon walnut catsup, two tablespoons -butter. Mix vinegar, lemon juice, salt and catsup together and heat over -hot water. Brown the butter in another pan, and strain into the other -mixture. Nice for broiled fish. - -No. 45. Sauce Piquante.—Two ounces butter, one small carrot, six -shallots, one small bunch savory herbs, including parsley, half a bay -leaf, two slices lean ham, two cloves, six peppercorns, one blade mace, -three allspice, four tablespoons vinegar, half a pint stock (No. 14,) -half teaspoon sugar, little cayenne, and salt to taste. Put the butter -into saucepan with the carrot and shallots cut into small pieces, add -the herbs, bay leaf, spices and ham minced fine; let these ingredients -simmer slowly until the bottom is covered a brown glaze, keep stirring -and put in remaining ingredients, simmer gently fifteen minutes, skim -off every particle of fat, strain through sieve and serve very hot, when -a sharp but not too acid sauce is required. - -No. 46. Sauce Ravigote.—Hot. Put half a pint consomme (No. 14) into -saucepan with half a teaspoon vinegar, very little green garlic, same of -tarragon leaves and chervil; boil ten minutes, drain herbs and press all -moisture from them with a cloth and chop very fine. Put half an ounce -flour on the table, same of butter, mix well together and add to the -consomme and vinegar, which has been cooking since the herbs were -removed, stir until boiling, skim, add chopped herbs and serve. For -baked or broiled fish, salmon, Spanish mackerel, bonita and other rich -flavored fish. - -No. 47. Italian Sauce.—Into a saucepan put half a pint of stock (No. 15) -with a few chopped mushrooms and shallots, and a half a glass of Madeira -wine. Simmer gently fifteen minutes, then add the juice of half a lemon, -half a teaspoon powdered sugar, one teaspoon chopped parsley, and let it -come to a boil. Pour over fish and serve. - -No. 48. Parisian Sauce.—Put in saucepan half an ounce chopped truffles, -wine glass of sherry, some branches parsley, enclosing a clove, a little -thyme and a bay leaf, tie all together, reduce one-half, rub through a -sieve. Add half a pint sauce allemande (No. 34.) Heat again and serve. - -No. 49. Normandy Sauce.—Fry one chopped onion and a few slices of carrot -in two tablespoons of butter, thicken with flour, add two tablespoons of -Worcestershire sauce, cup of white stock (No. 15) and cup of canned -tomatoes, season with pepper and salt. Simmer half an hour, strain and -add one dozen chopped mushrooms. Boil five minutes, add one dozen -oysters. Boil one minute and pour over fish. - -No. 50. Curry Sauce.—Cook one chopped onion in one tablespoon of butter, -until slightly browned. Mix one tablespoon of curry powder with two -tablespoons of flour. Stir into the butter and onions, adding one pint -hot milk gradually, heat and strain. - -No. 51. Tomato Sauce.—No. 1. One pound can of tomatoes, two tablespoons -of butter, one sliced onion, two tablespoons of flour and a little -grated nutmeg. Cook together the tomato, onion and nutmeg for about ten -minutes. Heat the butter in a small frying pan and add the flour. Stir -until smooth and slightly browned, then stir into the tomatoes. Season -to taste, and rub through a strainer fine enough to stop the seeds. - -No. 52. Tomato Sauce.—No. 2. Put one oz. lean, raw ham in saucepan with -one carrot, one onion, a little thyme, one bay leaf, two cloves, stalk -of celery and half oz. of butter. Simmer ten minutes, add one oz. flour -well mixed in half a can of tomatoes and three tablespoons of consomme -(No. 14.) Boil one hour with salt, pepper and pinch of mace. Strain and -serve. - -No. 53. Sardine Sauce.—Bone and skin half a dozen sardines, boil the -bones and skin in half a pint of stock (No. 15,) or in any fish liquor -with a minced shallot, a little lemon peel, a pinch of mace and a little -pepper, strain, add the sardines rubbed to a paste, a little butter and -cream, sufficient to make of the right consistency. Boil up and serve -poured over the fish. - -No. 54. Brown Mushroom Sauce.—Peel one dozen mushrooms, chop and fry in -butter until a golden brown, then stir into a cream sauce (No. 18,) -seasoning to taste. - -No. 55. White Mushroom Sauce.—Remove all dark parts, chop and put in -saucepan with one gill cream or milk, a small piece of butter and a -little white pepper, cover close and simmer very gently until soft, add -white stock (No. 14) according to amount of sauce required, a sprinkling -of flour having been smoothed into it, let it simmer a few minutes more, -with a pinch of mace and a little salt added. - -No. 56. Genevese Sauce.—One small carrot, small faggot of sweet herbs, -including parsley, one onion, five or six mushrooms, if obtainable, one -bay leaf, six cloves, one blade mace, two oz. butter, one glass sherry, -one and a half pints white stock (No. 14,) thickening butter and flour, -juice of half a lemon. Cut onion and carrot in rings or thin slices and -put in saucepan with the herbs, mushrooms, bay leaf, cloves and mace, -add the butter and simmer until the onions are quite tender. Pour in the -stock and sherry and stir slowly one hour, then strain off into clean -saucepan. Now make thickening of butter and flour, put it to the sauce, -heat and stir until perfectly smooth, then add lemon juice, give one -boil and it is ready to serve with trout or salmon. - -No. 57. Fish a la Creme.—After the fish has been dressed and washed, put -it into boiling water enough to cover, adding a little salt, pepper and -lemon juice; cook slowly about fifteen minutes. Take out the fish and -place it on a tray, remove head, bones and skin, preserving its shape as -much as possible, only opening it to take out the backbone. Transfer the -fish to the platter on which it is to be served, and make a rich cream -sauce (No. 18.) Pour this sauce over the fish and sprinkle the top with -bread crumbs, set the platter in a pan of boiling water and bake until -the crumbs are brown—say ten minutes. - -To prepare the cream, take one quart of milk, or half milk and half -cream, two tablespoons of flour, one of butter, one small onion, sliced, -a little chopped parsley, salt and pepper; mix half a cup of the milk -with the flour, boil the remainder with the onion and parsley, then add -the cold milk and flour; cook eight or ten minutes, add the butter, and -season highly; strain and pour over the fish as directed. Grated cheese -may be added to the crumbs, if liked. The cusk is oftener used for this -dish than any other; but it is a good way to serve any of our flavorless -fish, as the cod, haddock, pollock, hake, whiting, &c. On the richness -of the sauce depends the merit of the dish. - -No. 58. Fish a la Creme.—No. 2. Fish weighing four or five pounds, -butter size of an egg, three tablespoons of flour, one quart of rich -milk, three sprigs of parsley, half an onion, cayenne and salt. Boil the -fish in salted water, flake and remove skin and bone. Boil milk, mix -butter with flour, stir smooth in the milk, add parsley, chopped fine, -chopped onion, cayenne and salt. Butter a dish, put first a layer of -fish, then dressing, and continue until dish is full, with dressing on -top. Cover with sifted bread crumbs; bake until brown; garnish with -parsley. - -No. 59. Fish a la Creme.—No. 3. Two pounds fish, one oz. flour, one cup -bread crumbs, one quart milk, a little nutmeg, two onions, teaspoon -salt, half teaspoon pepper, quarter pound butter. Boil fish and set -aside. Put flour into stewpan, add milk gradually, mix smooth, cut -onions fine, grate nutmeg, add the salt and pepper, heat and stir until -rather thick, add butter, put a layer of this mixture on the serving -dish. Flake the fish free from bones and put a layer of this next, then -more of the mixture, fish, and so on, until fish is all used. Cover with -bread crumbs and bake fifteen or twenty minutes. - -No. 60. Fish a la Creme.—No. 4. (Remnants.) Remove skin and bones from -cold boiled fish. Boil bones and skin in one pint of milk with a blade -of mace and a small onion; strain and thicken with one tablespoon of -flour rubbed into an equal quantity of butter; season and let it boil up -once. Put as much fish as you have sauce into a deep dish, sprinkle with -bread crumbs and bake half an hour. - -No. 61. Fish a l’ Italienne.—Take one quarter pound of macaroni and -break into quite short pieces, put it into hot salted water and boil -twenty minutes, drain off the water and stir into the macaroni one -tablespoon of butter, three tablespoons grated cheese and one-third as -much boiled fish as macaroni, season with salt and pepper, and turn all -into a buttered baking dish; wet with milk, scatter bread crumbs on top, -bake, covered, for fifteen minutes, then brown and serve. Raw fish may -be used, in which case it should bake for thirty minutes before removing -cover to brown. - -No. 62. Fish a la Maitre d’ Hotel.—Take four pounds of fresh cod, or -other white-meated fish, and put into boiling salted water and boil for -twenty-five minutes, take it up and let it drain, then remove to a hot -platter, garnish with parsley and serve with a Maitre d’ Hotel sauce -(No. 33,) dished separately in tureen. - -No. 63. A la Maitre d’ Hotel Fish.—Remains of any boiled fish, heat over -gentle fire until warmed through; then spread over it a sauce, made by -rubbing one tablespoon of butter to a cream, seasoning with pepper, -salt, one teaspoon chopped parsley and juice of one lemon. Set it in the -oven a moment that butter may penetrate the fish. - -No. 64. Fish au Court Bouillon.[1]—This is an improved method of cooking -fish in water—by flavoring it with vegetables, spices and acids. To four -quarts of water put one quart of good cider vinegar, or a pint of -vinegar and the juice of two lemons, and an oz. of salt, or more if -needed. Put into a saucepan one chopped onion, two shallots, two stalks -of celery, three bay leaves, one sliced carrot and six cloves, with one -quart of the water, and simmer all for one hour; strain, and put the -sauce in with remainder of prepared water. Rub the fish well with salt, -pepper and the juice of a lemon. Let the water boil up once, and skim it -before putting in the fish. Boil until flesh separates from the bones. A -sauce of drawn butter is the proper accompaniment for fish cooked in -this way. - -No. 65. Fish au Fromage.—One cup cold boiled macaroni cut into short -bits, one cup cold boiled white-meated fish, mixed. Put in buttered dish -in alternate layers, with macaroni at the top, season each layer with -pepper and salt, moisten with drawn butter, or milk, if more convenient, -sprinkle with a few bread crumbs, and over all two tablespoons of grated -cheese, bake until brown. - -No. 66. Fish au Gratin (baked.)—For this dish use either fillets of -fresh fish, or remnants of cooked fish; putting the fish and a bechamel -sauce (No. 31) in alternate layers into a deep baking dish and -sprinkling crumbs over the top, moistening them with a little melted -butter, send to the oven until colored a nice brown. - -No. 67. Au Gratin.—Another way is to take three pounds of fillets of -fish, season with salt and pepper and lay on a serving dish, sprinkling -thickly with sifted cracker crumbs and a little grated Parmesan, or -other dry cheese, putting a few bits of butter on top; brown in quick -oven and serve at once. A delicate, savory and inexpensive dish. - -No. 68. Fish Cake.—Remains of cold cooked fish, one onion, one faggot of -sweet herbs, salt and pepper to taste, one pint water, equal quantities -bread crumbs and cold potatoes, half a teaspoon parsley, one egg. Flake -the fish free from bones and place bones, head and fins in saucepan with -the water, add pepper and salt, onion and herbs, and stew slowly about -two hours. Chop the fish fine and mix well with bread crumbs and cold -potatoes, adding the parsley and seasoning. Make the whole into one cake -or several, mixing in the beaten eggs, cover with bread crumbs and fry a -light brown in butter. Strain the fish liquor, put the cake in saucepan, -pour the liquor over it and stew gently fifteen minutes, stirring once -or twice. Serve hot with slices of lemon. - -No. 69. Fish a la Vinaigrette.—(Serve cold.) This may be made of fish -cooked expressly for the dish, or remnants of almost any kind of cooked -fish may be used. The very best fish for the purpose is the striped -bass, for its flesh is remarkably white, very firm, and possesses a fine -flavor. First stick the fish with cloves, then boil it in vinegar and -water. Remove the skin and head, if a whole fish, and set aside to cool. -When ready to serve, place it on a napkin on a bed of crisp lettuce. -Garnish with sprigs of parsley, slices of cucumber, water cresses, -sliced lemon, or boiled sliced beats, any of these are suitable. Serve -with a sauce tartare (No. 43.) If remnants of cooked fish are used, they -should be heaped in the center of the dish and garnished same as the -whole fish, and the sauces may be served separately, or poured over the -fish; if the latter way, it should not be garnished until the same is -poured over it. A nice hot weather dish. - -No. 70. Fish Cakes.—Mix together, cold, cooked fish, mashed potatoes, -butter, seasoning and the yolk of a well beaten egg, and if necessary -moisten with milk or cream, shape into round flat cakes, dip them in -beaten egg, roll in crumbs and fry a light brown, drain and serve on a -napkin. A very nice way to use remnants of cooked fish. A teaspoon of -chopped parsley is an improvement. - -No. 71. Fish and Oyster Cakes.—Substitute oysters for the potato in No. -70, having equal quantities of fish and oysters, and mixing in crumbs -enough to make the mixture hold together. - -No. 72. Casserole of Fish.—Flake free from bones and skin one pint -cooked fish; mix with it, one cup of stale bread crumbs and two beaten -eggs. Season with salt and pepper, add a pinch of mace, a teaspoon of -Worcestershire sauce and a few drops of lemon juice. Boil in buttered -mould and serve with oyster sauce (No. 38.) - -No. 73. Chartreuse of Fish.—Flake and season one cup cold, cooked fish, -moisten with a little cream or milk. Use an equal quantity of mashed -potato and two hard boiled eggs in slices. Butter a small mould and put -in alternate layers of potato, fish and sliced eggs. Season with salt, -pepper, onion juice and a speck of cayenne. Steam twenty minutes, turn -out on platter and garnish with parsley. Serve with, or without a sauce -poured over or separately. - -No. 74. Fish Chowder.—No fish chowder should have bones in it; to avoid -this, dress, wash and cut up your fish and put it on to boil in cold -water, without salt; as soon as it is cooked enough—say ten minutes—for -the flesh to be separated from the bones, take it up and remove all -bones; put the head, bones, etc., back into the water, and boil until -water is wanted. In the meantime you should fry in the bottom of your -chowder kettle some small dice-shaped pieces of salt pork, say one -quarter pound of pork for every five pounds of fish; when the pork is -all tried out and nicely browned, but not burnt, put in some thinly -sliced onions in quantity to suit, and cook these until yellow, not -brown; now put in one quart of cold water (for five pounds of fish,) -strain the bone water and put that in, then some sliced potatoes, season -with salt and pepper, and when the potatoes are nearly done put in the -fish; boil one quart of milk and add to the chowder; now try it and see -if it is seasoned all right; let all come to a boil, pour into a tureen -and serve. A common way is to put a layer of crackers on top of the -chowder when the milk is put in; but many prefer the crackers served -separately. Clam water added to a fish chowder is a great improvement. - -No. 75. St. James Fish Chowder.—Put half pound sliced salt pork in -bottom of kettle and fry brown, then remove the pork and put in layers -of potatoes, onions and fish sliced, seasoning each layer with salt and -pepper. Use one quart each, potatoes and onions to three pounds of fish, -cover with cold water and bring to a boil gradually and cook slowly for -half an hour, then add two pounds sea biscuit soaked for five minutes in -warm water, boil five minutes more and serve immediately after adding -half a pint of port wine and a bottle of champagne. Milk may be -substituted for the wine and it will be quite good enough and far less -expensive. - -No. 76. Major Henshaws Fish Chowder.—Cut up one and a half, or two -pounds, salt pork and put in kettle, covering close, when nearly tried -out remove the pieces of pork and put in four tablespoons sliced onions, -when browned slightly, put in six pounds fish in slices, one and a half -pounds broken crackers, twenty-five large oysters, one quart mashed, -boiled potatoes, half a dozen large tomatoes sliced (or an equal -quantity tomato catsup,) one bottle port wine or claret, half a grated -nutmeg, teaspoon each, summer savory and thyme, a few cloves, blade of -mace, allspice, black pepper and slices lemon. Put fish, crackers, etc., -all in layers in the order stated, sprinkling in the other ingredients, -add water enough to cover and simmer, not boil, until fish on top is -done. This chowder too is good enough for a king without the wine. - -No. 77. Creamed Fish.—Scald two cups of milk, when hot, stir in one -tablespoon butter, braided with one teaspoon flour, when it thickens -remove from fire; butter pudding dish and fill with layers of cooked -fish, season with salt and pepper and wet with the thickened milk. -Sprinkle over the top a few fine cracker crumbs. Bake about twenty -minutes. - -No. 78. Creamed Fish with Oysters.—Use the same quantity of oysters as -of boneless cooked fish and cook in a cream sauce until the oysters are -plump. - -No. 79. Crimped Fish.—Cut uncooked fish in long thin strips, roll them -around the finger and fasten each roll or crimp with a wooden toothpick. -Soak half an hour in strong salted water, then put into boiling salted -water, enough to cover, with two tablespoons vinegar and boil about -fifteen minutes. Drain, arrange on a platter, removing skin and bones, -and serve hot with oyster or lobster sauce poured into cavities made by -the finger. - -No. 80. Crumbed Fish.—Remove bones and skin from cold, boiled, -white-meated fish and pick into flakes. Boil bones with one onion. -Season the fish with salt and pepper and fill the buttered baking dish -half full. Pour in remains of drawn butter, or prepare a little for the -purpose, sprinkle with bread crumbs, add the remainder of the fish, put -in more crumbs, moisten with the water in which bones were boiled, bake -about twenty minutes. Should be more moist than scalloped oysters. - -No. 81. Fish Croquettes.—One pint of cold, boiled fish minced fine, free -from bones and skin. Bring half a pint of milk to a boil, thicken with -two tablespoons of flour rubbed smooth, with a tablespoon of butter. -Remove from fire, add the fish, season with teaspoon of chopped parsley, -pepper and salt. When the mixture gets cold, form into oval shaped -balls, dip in egg or cracker crumbs and fry in hot fat. - -No. 82. Curried Fish.—Put two oz. of butter and one sliced onion into -frying pan and cook until a delicate brown, then add one tablespoon of -flour mixed in a cup of water in which fish was boiled, one cup of -cream, or milk and one teaspoon curry powder. Remove all bones from -fish, taking care not to break it into small pieces. Stir the sauce -until it boils, then add fish, cover and set the dish into another of -hot water, cook half an hour, serve with steamed or boiled rice. - -No. 83. Fish Dressing.—(For a small fish.) Two tablespoons bread crumbs, -a desertspoon of parsley after it is washed, dried in a cloth and -chopped fine, a little thyme and marjoram, discarding the stalks. Mix -herbs and crumbs together, add pepper and salt and two oz. suet chopped -fine. - -No. 84. Fish Dressing.—(For a fish of five pounds.) Chop fine one pint -of oysters, add to them half pint rolled cracker crumbs, one tablespoon -of butter, quarter teaspoon of pepper, half teaspoon each, salt and -celery salt and one of chopped parsley. Mix all together thoroughly, -moistening with milk if necessary and adding a few drops onion juice. - -No. 85. Fish Dressing.—(For a fish of five pounds.) Half a pound of dry, -stale bread, two beaten eggs, teaspoon salt, half teaspoon pepper, few -drops onion juice, one teaspoon each powdered marjoram, summer savory -and parsley, two tablespoons butter. Moisten the bread first with -boiling water, then add eggs, butter, seasoning and herbs and mix well -together, moistening with milk as needed. - -No. 86. Fish Dressings.—(For a fish of five pounds.) Mash one pint hot, -boiled potatoes and two boiled onions together, season with salt, pepper -and chopped parsley, moisten with butter and milk. - -Fish Dressing.—(For a fish of six pounds.) Roll fine six butter crackers -and add to them half a teaspoon chopped parsley, one tablespoon chopped -salt pork, salt and pepper to taste, mix well, moistening with cold -water or milk. - -No. 87. Farce.—Place in a saucepan four oz. very fresh bread crumbs and -one cup consomme (No. 14,) simmer gently ten minutes, at the end of -which time stir constantly with a wooden spoon and boil ten minutes -longer so as to form a stiff paste. This done put it on a plate to cool. -Take four oz. breast of chicken from which remove the skin and sinews -and pound extremely fine, add to this the bread crumbs in quantity about -three quarters as much as there is of the chicken and pound together -until well mixed, season with a little salt and pepper, a very little -nutmeg and a piece of butter; then pound again adding by degrees two -eggs, until you have obtained a fine, smooth paste. Small, delicate -fish, like trout, may be stuffed with this farce, or it may be made into -quenelles by forming into small balls and poaching for two minutes in -boiling water. Serve in fish soups and with baked or boiled fish. - -No. 88. Fish en Vinaigrette.—Boil the fish, which may be bass or -halibut, in salt water for ten minutes to each pound. When done, stand -it aside to cool. When cold, place it in the centre of a large dish. -Chop fine the whites and yolks of two hard-boiled eggs, but keep them -separate; also chop sufficient parsley to make two tablespoonfuls. Put a -string of the yolks next to the fish; next to this put a string of -whites, next capers and sprinkle the whole with chopped parsley. Split a -lemon in two lengths; then each half into four pieces, and place these -on each side of the fish, or the fish may simply be served on a bed of -lettuce with a sauce tartare (No. 43.) - -No. 89. Forcemeat.—Two oz. lean ham, or bacon, quarter pound suet, peel -of half a lemon, one teaspoon minced parsley, teaspoon minced sweet -herbs, salt, cayenne and mace to taste, six oz. bread crumbs, two eggs. -Shred the ham, or bacon, chop the suet, the lemon peel and mix all -together with the minced herbs, seasoning and bread crumbs before -wetting. Then beat and strain the eggs and work them in with the other -ingredients and the forcemeat is ready for use. When made into balls it -may be fried, or baked on a tin in the oven half an hour. No one flavor -should predominate greatly, and the forcemeat should be sufficiently -firm to cut with a knife, but not dry and heavy. - -No. 90. Forcemeat.—Meat of one boiled lobster, half a sardine, one head -boiled celery, yolk of one hard-boiled egg, salt, cayenne and mace to -taste, four tablespoons bread crumbs, two oz. butter, two eggs. Pound -the lobster meat and the soft parts in a mortar, add the celery, egg -yolk, seasoning and bread crumbs and continue until the whole is nicely -mixed. Melt the butter a little, beat up the eggs and work into the -pounded lobster meat. Make into balls about an inch in diameter and fry -of a nice pale brown. Serve with any fish that cannot be stuffed. - -No. 91. Fricassee au Gratin.—Take two pounds of fish, free from bones -and skin and cut in small pieces. Mix together half a pint of cream, one -tablespoon of anchovy sauce, one tablespoon of tomato ketchup, a little -salt and pepper; thicken with flour and butter rubbed smooth, heat very -hot and put into the serving dish, lay in the fish, strew with cracker -or bread crumbs and a few bits of butter, bake and brown. - -No. 92. Golden Fillets.—Cut your fish into fillets, trimming away all -ragged edges, then lay them for fifteen minutes in a mixture prepared as -follows: One tablespoon of salad oil, one teaspoon of Chili vinegar, one -of tarragon vinegar, one each of parsley and onion, chopped fine, a -scant saltspoon of salt and one quarter as much pepper, mixed together -smoothly. Take out the fillets and drain them, then dip each fillet into -a batter made with one tablespoon of milk mixed with two oz. of flour -and one tablespoon of oil to a smooth paste, then add yolks of two eggs -and the whites whipped fine with one quarter saltspoon of salt. Fry each -fillet separately in a wire basket three minutes in very hot fat. Drain -and serve on a napkin. - -No. 93. Kromeskies of Fish.—Prepare the fish as for croquettes; form -into small rolls, and envelope each in a slice of salt pork, cut as thin -as possible; fasten in place by the use of small wooden toothpicks. Dip -in beaten egg, roll in crumbs, and fry in hot fat. - -No. 94. Kedgeree.—Flake remnants of cooked fish, free from bones and -skin, add hard-boiled egg chopped, and a cup of steamed rice. Mix all -well together, with cream or butter to moisten, adding a little cayenne, -salt and mustard. Put all into a saucepan and stir with a fork, until -quite hot. - -No. 95. Marinade of Fish.—Hot. Prepare the fish for stewing, pour over -it a marinade and simmer until done. To make the _Marinade_ take a -sliced onion, a few slices of carrot and cook in two tablespoons of -butter, with one teaspoon salt and simmer for ten minutes, then add one -quart of cider, half a teaspoon pepper and the same of mustard, four -cloves and a bouquet of sweet herbs. Cover and simmer one and a half -hours. Strain and pour over the fish and stew. - -No. 96. Marinade.—Cold. Bouquet sweet herbs, juice of half a lemon, two -tablespoons of oil, six of vinegar, one teaspoon onion juice, cayenne, -teaspoon salt, one quarter teaspoon pepper, little ground clove. Mix all -together and sprinkle over any fish prepared for broiling, and let it -stand five or six hours before cooking. - -No. 97. Matelote of Fish.—Take fillets of any white-meated fish and soak -for an hour in port wine; then put them in a saucepan with a bouquet of -herbs, a cup of stock, a glass of wine, chopped onions, parsley, -mushrooms, salt and pepper, simmer half an hour. Dish the fish, strain -the gravy, add half a pint of cream, heat and pour over fish; squeeze in -the juice of a lemon, and serve hot. - -No. 98. Mariners Matelote of Fish.—Take any live fish, dress but do not -wash, (for mariners hold, a fish once out of water should never go back -to it.) Cut in small pieces without losing the blood. Put all into -stewpan with a couple dozen small white onions, scalded and almost -cooked. Season with salt, pepper, bay leaf and lemon peel, add enough -claret or red vin ordinaire to cover the fish. Boil over a quick fire, -but do not let the wine ignite, put in a lump of butter size of walnut, -arrange the fish on slices of toast and pour the sauce over it. We -recommend, however, that the fish be dressed and cleaned. - -No. 99. Fish Collops.—Cut two pounds of fish into small pieces, put -bones and trimmings, with a small onion chopped, a tablespoon of butter, -pepper, salt and mace in saucepan and make a broth, strain and thicken -it. Fry the collops brown, and then stew them gently in the broth -fifteen minutes. After dishing them add one teaspoon of walnut catsup -and a teaspoon of lemon juice to the gravy, pour over the collops and -serve hot, garnish with slices of lemon. - -No. 100. Minced Fish.—To three cups flaked boiled fish add one cup -mashed potato, piece of butter size of a filbert, half teaspoon -cornstarch and one beaten egg; heat all together with seasoning, salt -and pepper, adding eggs last. - -No. 101. Fish Omelet.—Take a cup of cooked fish, remove all bones and -skin, chop rather coarse, season with salt and pepper and warm up in -cream, butter or milk, whichever is most convenient. Make a plain omelet -with six eggs; when ready to fold spread on the hot fish, roll up and -serve hot. - -No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from -bones and skin, add to it a half cup of oysters, season and warm up -together in cream and proceed as in fish omelet (No. 101;) serve hot. - -No. 103. Fish Pie.—Remains of cooked fish, one dozen oysters, melted -butter to moisten. Flake the fish free from bones and skin, put in pie -dish, pour over it the melted butter and oysters, cover with mashed -potato. Bake half an hour browning nicely. - -No. 104. Fish Pie.—Take the remains of any cooked fish, white-meated -being preferable, remove bones, skin, etc., season with pepper, salt and -mace. To each pound of fish add one dozen oysters. Put a layer of fish -in the baking dish, then oysters, then more fish, and so on to the top. -Pour in half a cup of stock or water, put bits of butter on top, cover -with puff paste and bake half an hour. Make a cream sauce and pour into -the pie before serving. - -No. 105. Pickled Fish.—Boil four pounds of fish until the bones can be -picked out, when cold cut into slices an inch thick; take vinegar enough -to cover the fish, add a dozen cloves, a dozen peppercorns, one teaspoon -mace, one of allspice, one of celery seed and one of salt; boil ten -minutes, pour over the fish, cover close and serve cold. - -No. 106. Potted Fish.—Shad, mackerel, alewives, herrings, or smelts may -be used in potting, the fatter they are the better. Prepare the fish as -for frying, removing heads and tails but saving roes. Cut the fish into -pieces one inch long and put them with the roes, in stone jars in -layers, packing closely, and putting seasoning and spices between the -layers. For six pounds of fish use half a cup mixed whole spices, one -chopped onion (if the flavor is not objectionable,) one teaspoon celery -salt, one teaspoon table salt and one dozen peppercorns. On top put one -bay leaf and one blade of mace, adding vinegar enough to cover. Cover -the jar tightly with paper and bake in moderate oven five or six hours. -Will keep some time, if kept covered with vinegar and the jar covered -closely. Very nice for lunch in hot weather. The flavor and seasoning -may be varied to suit individual tastes and convenience. - -No. 107. Fish Pyramid.—Flake with a fork two cups cold boiled -white-meated fish and put in saucepan with drawn butter, season with -salt and pepper and add one cup boiled rice, sprinkle in one teaspoon -curry powder, when all is well heated pile on hot platter, garnish with -sliced hard boiled eggs and a little chopped parsley. - -No. 108. Rissoles of Cooked Fish.—Any remnants of cooked fish may be -used, but white-meated fish are preferable. Remove all bones, and pick -fine. Mix with an equal quantity of bread crumbs and a little butter, -add an onion chopped fine, a little chopped parsley, sprinkling of sage, -and season with salt and pepper, mixing in beaten egg enough to make it -hold together. Make into small flat cakes, and fry in hot butter. When -done, add a little water to the fat in pan, dredge in a little flour, -stir in a tablespoon of chopped capers, pour round the rissoles, and -serve hot. - -No. 109. Fish Roes.—Roes and spawns are but different names given to the -eggs found in the female fish. The male has a roe, usually called the -milt, but it is doubtful if it has any edible value, though in some of -the recipes of old times we find it is occasionally utilized in the -making of sauces, dressing, etc. The roe of the shad is now esteemed a -delicacy, though formerly considered of little value. The haddock roe -ranks next in commercial importance, but we believe there are others -superior to it if not equal to those of the shad. Nearly all are eatable -when in condition and that of the striped bass is a favorite with -foreigners. As a rule the roe is in best condition when the fish is most -desirable for the table. The shad is best in the spring, the time -varying with the location when caught. Only the roe of a perfectly fresh -fish is really good. Fish roes should be handled carefully to keep from -breaking. Soak in salted water for a few minutes before cooking, always -wiping dry, if large they should be parboiled before frying, and then if -very large split in two after parboiling. - -No. 110. Fish Roes to Fry.—This is the usual method of cooking, dipping -the roes in beaten egg and rolling in crumbs. They should be well done, -and require considerable cooking. Unless perfectly dry when put into the -hot fat it will sputter badly. Drain each roe on paper when taken up. -Serve hot on a napkin garnished with sprigs of parsley. - -No. 111. Scalloped Fish Roes.—Wash in salted water, wipe dry and cook -ten minutes in boiling salted water, with one tablespoon of vinegar, -then plunge them into cold water, drain and break into small particles -with a fork and sprinkle into shallow dish in layers, between which -sprinkle the yolks of hard-boiled eggs pulverized, a little chopped -parsley and a few drops lemon juice, moisten the whole with a thin -white, or cream sauce (No. 18,) season, cover with buttered crumbs and -bake until brown. - -No. 112. Fish Roe Croquettes.—For one pair of good sized roes take half -a pint cream, two tablespoons cornstarch, two tablespoons butter, -one-half teaspoon salt, juice of one lemon, a little ground mace and a -speck of cayenne. Boil the roes in salted water and one teaspoon lemon -juice for fifteen minutes, then drain and mash. Boil the cream and stir -into it while boiling the butter and cornstarch well smoothed together, -add seasoning and roe, boil up once and set away to cool. Shape in -croquettes when cold, dip in beaten egg, roll in crumbs and fry in hot -fat, drain and serve hot on a napkin, garnished with sliced cucumbers. - -No. 113. Fish Roes a la Creole.—Boil two large roes in salted water with -one tablespoon vinegar, two cloves, a blade of mace, a little lemon -peel, three peppercorns and three whole allspice for fifteen minutes, -then drain, wipe dry and fry in butter, browning both sides. Serve with -one cup stewed tomatoes poured over them, or with beefsteak tomato -ketchup. - -No. 114. Scalloped Fish.—Remnants of cold cooked fish, picked free from -bones, skin, etc., half a pint of cream, half a tablespoon of anchovy -sauce, half a teaspoon of made mustard, same of walnut ketchup, -seasoning with pepper and salt. Put all ingredients into stewpan, heat -hot, but do not boil. When done put into deep scallop dish and cover -with bread crumbs and bits of butter. Set in the oven to brown. - -No. 115. Scalloped Fish.—Take remnants of cold, boiled fish, remove -bones, skin, etc., and reduce to flakes. Make a sauce with equal -quantities of milk and cream, stirring flour into the cold milk and -adding it to the boiling cream. Cook five or six minutes, season well, -and put a layer of the sauce into bottom of baking dish, then a layer of -fish, and so on to the top; season each layer and cover all with bread -crumbs. Bake half an hour. - -No. 116. Fish Scalloped.—Mix together two cups mashed potato, one and a -half cups cold boiled fish, two cups milk, one egg, and one-quarter cup -of butter; put in pudding dish and bake a light brown. - -No. 117. Fish Scalloped with Macaroni.—Butter earthen pudding dish and -place in it coarse flakes of boiled fish and add an equal quantity of -cooked macaroni. Pour over it a cream sauce (No. 18) well seasoned with -pepper and salt and a little mace, grate cheese on top or use bread -crumbs if preferred, dot with bits of butter and bake about twenty -minutes. - -No. 118. Fish Scallops.—Remains of any cold, cooked white-meated fish; -to each half pound fish add half a cup stewed tomatoes, half tablespoon -anchovy sauce, half teaspoon made mustard, same of walnut ketchup, -pepper, salt and bread crumbs. Pick fish free of bones and put into -saucepan with all the other ingredients, heat without boiling, stirring -the while. Take out the fish and put into scallop shells, sprinkle -freely with bread crumbs, put bits of butter on top, brown and serve. - -No. 119. Fish Scallops.—Add one cup soft clams chopped, to No. 114, and -cook in shells. - -No. 120. Fish Scallops.—Remnants of cooked fish, one egg, wine glass of -wine, one blade pounded mace, one tablespoon flour, one tablespoon -tomato ketchup, pepper, salt, bread crumbs, butter. Pick the fish from -bones and skin, moisten with wine and beaten egg, add the other -ingredients, put in scallop shells, cover with bread crumbs, dot with -bits of butter, brown and serve. - -No. 121. Fish Souffle.—Take one cup cold, baked fish and mix gradually -with one cup of mashed potato, season with salt and pepper, stir in one -well beaten egg, put in buttered dish and set in oven until very hot, -beat the white and yolk of another egg separately, beating the white -very stiff, add pepper and salt to the yolk, stir in the white, heap -over the fish and put in the oven to brown. - -No. 122. Fish Soup.—Boil two pounds fish in two quarts salted water, -with a small onion, until it is all boiled to pieces; then rub it -through a sieve, add one quart of milk, a tablespoon of butter, a little -chopped parsley, salt and pepper to taste. Boil up again and serve. - -No. 123. Hustled Clams.—This is the plainest way of serving the long -clam and although a very inelegant dish is a most palatable one, -especially at the seaside and in the camp. To a peck of clams, after -washing thoroughly, add one gill of water, cover close and boil until -those on top are well opened, then pour the contents of the kettle, -water and all, into a large pan and put it in the centre of the table. -Serve to each person plain melted butter, to which let each add, to -suit, vinegar and pepper. Take the clams in the fingers, remove from the -shell, pull off the black skin that covers the snout and runs around the -clam, then take the clam with the thumb and finger by the snout, dip him -in the butter, and eat all but the black snout, which you will bite off. -Brownbread is a very appropriate accompaniment, and is usually served -with baked clams at the famous clam bakes, where the process of eating -is the same. - -No. 124. Clam Soup.—For clam soups, or chowders, it is better to open -the clams raw, but if too much trouble, boil them enough to open the -shells; in either case save the liquor to put in the soup. In what ever -way clams are to be cooked or eaten, the black skin that covers the -snout and surrounds the clam must be discarded, as well as the black -part of the snout itself. Unless the clams are very small it is better -to chop the hard parts before putting into soups or chowders, the soft -part may be used whole. To make the soup, take the liquor from one quart -of clams and put in double boiler with an equal quantity of water, -season with pepper and mace and salt if needed; boil five minutes, put -in the clams, cover close, and boil from five to fifteen minutes; the -difference depending upon whether the clams have already been partially -cooked; add one pint of boiling milk, or more to suit, thickened a -little with flour and butter, or fine cracker dust; butter some split -crackers and lay in bottom of tureen and pour the soup over them. This -may be varied in many ways and the quantity of milk used must depend -upon the amount of clam liquor available. Chopped celery, or onion, or -both, improves the flavor for some people, and some like a teaspoon of -chopped parsley. - -No. 125. Clam Chowder.—There are innumerable ways of making this -chowder, every cook book has one or more recipes for it, yet, hardly any -two are alike. We give recipes for two ways of making, which we do not -think can be improved upon. For the first one open clams enough to make -a quart without the liquor, which you save and strain for the chowder. -Cut a quarter pound of salt pork into small dice shape pieces, put it -into the bottom of the kettle and fry brown, without burning, adding, at -the same time, four sliced onions, or more, to suit; keep stirring until -the pork is all tried out and the onions slightly colored. Then add the -clam water and an equal quantity of fresh water, when it boils, add six -good sized potatoes, sliced very thin, or chopped, cover close and cook -until the potatoes are done, have ready one quart boiling milk and add -with clams, season with pepper, cover and cook, until the clams are -done, pour into tureen and serve. - -No. 126. Clam Chowder No. 2.—Take the same quantity of clams as for the -previous chowder and prepare as for clam soup. Put a layer of clams in -the bottom of kettle then a layer of hard crackers, split, buttered and -peppered, then more clams and crackers until the clams are all used, the -top layer being crackers; add clam liquor and water enough to cover, -cook slowly at first, then let it boil briskly fifteen minutes if the -clams are raw. Have ready a pint of boiling milk, add to the chowder, -boil up once. Sliced onions can be used in this chowder, but should be -boiled until nearly done before adding them. Place some of them on each -layer of clams. Sliced tomatoes may be used instead of the crackers. -Season to taste. - -No. 127. Clams a la Creme.—Chop boiled clams, but not very fine. For one -quart melt two tablespoons of butter and thicken smooth with the same -quantity of flour, season with pepper and a speck of mace or nutmeg and -add the clams, simmer three minutes and add one cup boiling cream. If -the cream is not boiled before adding it is liable to curdle. A little -clam water may be added, also. Arrange split and buttered crackers on a -hot platter and pour the creamed clams over them. - -No. 128. Steamed Clams.—Steamed clams are preferred to either boiled or -baked by some people. Wash the clams clean, and pack them into a steamer -edgewise so the water will all drain off when they cook, cover closely -and steam until the shells open well. Serve the clams in the half shells -after removing black skin and cutting off the black end; scissors are -better than a knife for this purpose. Serve melted butter and brownbread -with steamed clams. If it is desirable to save the clam water, put the -clams into the kettle without any water. - -No. 129. Clam Water.—Whenever clam water is wanted for any purpose in -cooking it should be put into a pitcher and allowed to stand until well -settled, then pour off carefully, if drained through a sieve the small -particles of sand are liable to go through even the finest of sieves. - -No. 130. Bisque of Clams.—Boil one quart of small clams out of the shell -in their own liquor for five minutes, then drain. Put in saucepan, four -oz. butter, with two oz. flour, heat smooth and add the clams and their -liquor, a little salt, pepper and a speck of cayenne, then stir in one -quart boiling milk, boil up and serve. - -No. 131. Purce of Clams.—A purce of clams or other shell fish is made -the same as for a bisque, except that the clams are rubbed through a -sieve forming a soft paste before adding the milk. - -No. 132. Scalloped Clams.—Clams may be scalloped same as oysters, but -only the soft parts should be used and those should be boiled in the -shell just enough so they can be opened easily. Some of the clam liquor -should be used to moisten the cracker crumbs. - -No. 133. Clam Croquettes.—Chop the boiled clams and mix with cracker -crumbs, moistening with clam liquor and cream, seasoning to taste, form -into croquettes and fry in hot fat, or the clams may be bruised to a -paste. Drain the croquettes on paper, or a sieve, and serve on a napkin. - -No. 134. Clams au Gratin.—Chop the hard parts and mix with the soft. To -a cup of clams add a cup of bread or cracker crumbs, add also one -teaspoon of finely chopped onion, half a teaspoon of powdered marjoram -and sage, the same of chopped celery, a little cayenne and salt if -needed. Moisten with clam liquor and boiled cream, put into baking dish, -sprinkle crumbs over the top, dot with bits of butter and bake a nice -brown. - -No. 135. Clams a la Creole.—Prepare same as for au gratin and moisten -with canned tomatoes instead of the cream and clam liquor. For either -this dish, or clams au gratin, if only the soft parts of the clams are -used they will be found much nicer. - -No. 136. Clams on Toast.—Open raw, chop the hard parts and mix with the -soft, warm them up in their own liquor, with butter, seasoning and a -dash of bruised mace. Have toast ready, either bread or crackers, well -buttered, strain the liquor over the toast, then spread on the clams. -Serve hot. Cream, or wine, or both, added to the liquor will be found an -improvement. - -No. 137. Fried Clams.—Select good, plump clams, dry them on a towel, -roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat; -lay a sheet of paper in a colander and put the clams on this as fast as -taken up; serve them on a napkin on a hot platter. The paper will -prevent them from being greasy when sent to the table. - -No. 138. Scalloped Clams.—For this prepare 25 clams, one-half pint -cracker crumbs, one-half cup warm milk, one-fourth cup of clam liquor, -two beaten eggs, one heaping teaspoonful melted butter, salt and pepper, -12 clam shells; season the clams highly; mix in another dish crackers -moistened first with milk, then with the clam liquor; add eggs and -melted butter, and the clams chopped; fill each clam shell heaping, -sprinkle with bread crumbs and brown. - -No. 139. Clam Fritters.—Either whole clams or chopped may be used. -Prepare a good batter, stir in the clams, using considerable clam liquor -in making the batter. If whole clams are used the large ones are the -best, having one in each fritter; when the chopped clams are used the -fritters may be made any size to suit. Drain and serve on a napkin. -Parboil the clams before opening. - -No. 140. Soft Clams Stewed.—Soft clams, so called, are merely the soft -parts used without any of the hard parts (there are no other soft -clams.) To stew them put the soft parts, raw, into saucepan with a -little butter, simmer a few minutes and add boiling cream, with half as -much clam water, season with salt and cayenne, add a little cracker -dust, simmer three minutes longer and serve. As the clam water is always -used to increase the clam flavor, more or less may be used to suit the -taste. - -No. 141. Quahogs or Round Clams.—These require very much more cooking -than the long clam. Quahog shells, as well as those of the sea clam, are -very useful for all kinds of shell fish scallops and it is a good plan -to keep them on hand for this purpose. - -No. 142. Quahogs Raw.—These are highly esteemed by some people, the -medium size, or even quite small ones, being preferable; they should be -served on the half shell, with vinegar, or lemon juice and pepper, or -with Worcestershire sauce. - -No. 143. Quahog Cocktail.—This is in great favor at some of the New York -cafés, though it is usually called a “clam cocktail.” Take six of the -tiniest quahogs obtainable and put them in a glass with a tablespoon of -the clam liquor, add a speck of cayenne, a saltspoon of ground celery, a -teaspoon of tomato catsup, a teaspoon of vinegar and one of -Worcestershire sauce. Stir thoroughly with a fork and eat one by one. -When the clams are gone, drink the remaining contents of the glass. -Those who know, say this is delicious beyond comparison. - -No. 144. Quahogs a la Provincetown.—If you want to eat clams of any kind -served to perfection go to Cape Cod. Many people dislike the quahog -because they cannot cook it tender, but they serve up a quahog stew in -Provincetown with the quahogs as tender as a chicken. The quahogs are -opened raw, and with their liquor and some water besides, are put on to -cook immediately after breakfast and at noontime they are tender enough -for anybody. After coming to a boil they should merely simmer until half -an hour before serving, when sliced potatoes are added and they are -allowed to cook faster until these are done. No more liquid should be -used than just enough to keep the stew from sticking; the only seasoning -used is pepper. Ten minutes before taking up cover the top of the stew -with buttered crackers split in two. Pour the entire contents of kettle -on to a platter and serve. The long clam is also very good stewed in -this way, but the clams do not need to stew more than half an hour -before the potatoes are put in. Try it and be convinced. - -No. 145. Quahog Chowder.—This is made the same as the clam chowder, only -the quahogs must be chopped very fine, and must be put in at the same -time the potatoes are put in. Quahogs may also be cooked in any way that -the long clam is cooked, remembering that they must either be chopped -very fine, or be allowed more time in cooking. - -No. 146. Mussel Chowder.—The mussels that are found so plenty on some of -our beaches make a very nice _chowder_. Select those that are fresh -always, and these can be easily distinguished by the shells being -tightly closed; if the shells are open and remain so the mussel is not -fit to eat. Parboil them in the shell, then open and remove the black, -mossy substance, the rest is eatable. Cook the same as the long clam, -they are very tender and require but little cooking. - -No. 147. Scallops.—The shell of the scallop is round and deeply grooved -on both sides.—from whence it takes its name probably. The eatable part -is the muscle which unites the shell. The dark colored rim should be -discarded. The scallop has a sweet flavor and is so rich, however -cooked, that the appetite is soon cloyed. Scallops can be stewed the -same as oysters, or fried in batter, or crumbs. - -No. 148. Scalloped Scallops.—This is a delicious dish. Take the scallops -out raw, discard the dark rim, cut the scallops into small pieces and -mix with cracker crumbs, beaten egg and a little milk or cream, -seasoning to taste. Fill some of the shells, washed for the purpose, -cover with crumbs, put a bit of butter on each and bake a delicate -brown. - -No. 149. Scallop Fritters, or Fried in Crumbs.—No shell fish can surpass -the scallop. Fried in crumbs, or fried in batter, it is fully equal to -the oyster. - -No. 150. Seaside Scallop.—This is a great delicacy, and composed of -equal proportions of chopped lobster, crab, oyster, clam and scallops. -Mix all together with cracker crumbs and beaten egg, seasoning to taste, -adding a little chopped celery, chopped mushrooms and parsley. Moisten -with cream and sherry wine equally; fill clam shells; sprinkle crumbs on -top, with bits of butter; bake a delicate brown and serve hot. - -No. 151. Crabs.—There are three varieties of crabs, all of which are -highly prized by the epicure. The large, blue crab is eaten both hard -and soft shell, but the latter is esteemed the greater delicacy. Oyster -crabs have lately taken their place among luncheon dainties. These are -all in the markets the year round. - -No. 152. Boiled Crabs.—Hard-shell crabs require about fifteen minutes to -boil, and may be served plain, same as boiled lobster, either hot or -cold, all but the spongy substance being eatable, but the better way is -to pick out the meat and serve by some of the following recipes: - -No. 153. Soft-Shell Crabs to Cook.—These are either fried or broiled -whole. To prepare them for cooking, lift the shell at both edges and -remove the gray, spongy substance, which can be plainly seen, then pull -off the little triangular apron like piece on under side of shell, wash -and wipe the crabs dry, dip in milk and roll in flour and fry in hot -fat, five minutes ought to suffice; or dip in beaten egg and roll in -crumbs, and either fry or broil. - -No. 154. Scalloped Crabs.—No. 1. To one pint boiled crab meat, picked -fine, add a little nutmeg, or mace, one tablespoon cracker or bread -crumbs, two eggs well beaten and two tablespoons butter; mix well, and -fill the crab shells, cleaned for the purpose, put crumbs on top and a -bit of butter for each and put in the oven to brown. - -No. 155. Scalloped Crabs.—No. 2. Pick fine one pint boiled crab meat and -mix with a cream sauce (No. 18,) salt and pepper, fill the crab shells, -cover with buttered cracker crumbs and bake brown. - -No. 156. Devilled Crabs.—Mix one pint chopped crab meat with the yolks -of two hard boiled eggs, chopped, one tablespoon of bread crumbs, juice -of half a lemon, half a teaspoon prepared mustard, a little cayenne, -salt and one cup drawn butter. When well mixed, fill the crab shells, -sprinkle crumbs over the top, heat slightly and brown in quick oven. - -No. 157. Crabs a la Creole.—Put into saucepan, one oz. of butter, one -onion chopped fine, and a little water, season with salt, cayenne and -mace; simmer for fifteen minutes, add half a pint strained tomato pulp, -a gill of chicken broth and a little celery salt. Cut six soft-shelled -crabs in halves, removing the spongy parts and put them into the sauce; -simmer eight minutes and serve. - -No. 158. Farcied Crabs.—Remove meat from four dozen boiled, hard-shell -crabs and chop fine. Put in a saucepan one chopped onion and one oz. -butter, when beginning to color slightly add one dozen chopped mushrooms -and four oz. bread crumbs, which have been previously soaked in consomme -(No. 14) and then press nearly dry, add salt, pepper, cayenne and half a -gill tomato ketchup. Mix all well together while heating and cook five -minutes. Clean the crab shells, fill with the mixture, cover with crumbs -and a little butter, brown in oven a light color. Lobster may be served -in the same way. - -No. 159. Crab Saute.—Soft-shell crabs cut in two and all objectionable -matter removed may be sauted in butter or salad oil, with a seasoning to -suit. Canned crab meat may be served in the same way. - -No. 160. Crab Toast.—Put one pint boiled crab meat in saucepan, with -melted butter, one teaspoon chopped celery, a pinch of flour, a gill of -cream, salt and pepper to taste; simmer until reduced to suitable -consistency for spreading on thin slices of toast; garnish with a few -oyster crabs on each slice. A dash of sherry is an improvement. Lobster -toast may be made in same way. - -No. 161. Crab Bisque.—Boil four hard-shelled crabs in salted water for -fifteen minutes, wash and drain and pound in a mortar; add one quart of -white broth, one bouquet of herbs, tablespoon of rice, salt and pepper -and boil three-quarters of an hour; strain through a fine sieve, add one -cup of cream, heat without boiling, and serve with small squares of -fried bread. - -No. 162. Lobster Bisque may be made same as crab, using canned lobster -meat, if more convenient. - -No. 163. Oyster Crabs.—These may be had of leading grocers. Heat them in -melted butter for a moment only, stir carefully to keep them from -sticking. Butter split crackers, toast and butter them and serve the -crabs on them. - -No. 164. Crab Soup, Stuffed Crab and other dishes may be prepared same -as lobster. - -No. 165. Lobsters.—Lobsters are in our markets the year round, but are -in best condition during the late summer and early autumn months. Canned -lobsters may be used in many made dishes. The ordinary cook book -contains all needed information about boiling and opening them; hence, -for want of space, we omit any directions of that kind, for it is the -purpose of this book to supply information not to be found in the -ordinary cook book. - -No. 166. Boiled Lobster.—Hot. (To open and serve.) Plain lobster is -usually served cold, but it is delicious served hot, although it does -not present a very attractive appearance when served in this way, for to -have it good and hot it must be served in the shells. Break off the -claws and crack them; separate the tail part from the body, and if too -large to serve in one piece, cut the tail parts in pieces crosswise, and -split the body, removing the lady; then the body may be quartered, but -without removing from the shell. In this way each piece can be served in -the shell in a way that will admit of opening with a knife and fork. -Serve with plain drawn butter only. Seasoning to taste. - -No. 167. Lobster to Broil.—Of late this has been a very popular dish in -the lunch rooms of Boston. First split the lobster lengthwise, which -kills it at once, discard the lady and the dark vein, brush a little -melted butter over the open sides and broil over a clear fire, first the -shell side, then the other. Serve with melted butter. - -No. 168. Lobster to Bake Whole.—Split, as for broiling, place the parts -in pan open side up, sprinkle lightly with bread crumbs moistened with -butter and bake twenty to thirty minutes in quick oven. The claws may be -cracked and baked at the same time. Serve with melted butter, or a -sauce, if preferred. - -No. 169. Lobster Soup.—Chop one pound of boiled lobster meat—canned may -be used—very fine. Put into double boiler, one quart each, milk and -water, when it comes to a boil, stir in two tablespoons flour and add -the chopped lobster, with pepper, salt and the faintest suspicion of -mace, let it boil up once, add a small piece of butter, pour into tureen -and serve hot. - -No. 170. Lobster Chowder.—Chop one pound boiled lobster meat—canned will -do—rather course. Boil one quart of milk and stir in four pounded or -rolled crackers, then add the lobster. Season with salt and pepper, boil -up once and serve. One small onion may be boiled, chopped and added with -the lobster, if liked, but it is rich enough without. - -No. 171. Astor House Lobster.—Take two live lobsters of a pound and a -half each, split them, take out the meat and cut into inch pieces. Put -into saucepan, one oz. of butter and thicken smooth with flour, when it -melts add the lobster, stir for four or five minutes, add one gill of -water, a tablespoon of catsup, a speck of cayenne, and a wine glass of -sherry, simmer five minutes, add one dozen button mushrooms, cover, -simmer three minutes, season and serve. - -No. 172. Lobster Fricassee.—Add to the chopped meat of a boiled lobster, -salt, white pepper, speck of cayenne, a tablespoon of cream and one of -vinegar. Mix well; melt in a saucepan a tablespoon of butter, add the -lobster and let it simmer until very hot and serve immediately. - -No. 173. Lobster a la Francaise.—Remove the meat from a freshly boiled -lobster and cut into small pieces about one inch square; pound the yolks -of three hard-boiled eggs, mix with them half a teaspoon of salt, one -teaspoon of mustard and a little cayenne, mix thoroughly, and add slowly -four tablespoons of melted butter and four tablespoons vinegar; pile the -lobster high in the center of a dish, pour the sauce over it, and -sprinkle over the whole, parsley and lobster coral; garnish the edge of -the dish with crisp yellow leaves of lettuce and slices of lemon. - -No. 174. Lobster Cutlets.—Pick the meat from a large lobster and two -small ones and pound it in a mortar with a part of the coral and a -seasoning of pepper and salt, a blade of pounded mace, a little nutmeg -and cayenne pepper; add the yolks of two well beaten eggs, the white of -one and a spoonful of anchovy sauce; mix the above thoroughly and roll -it out as you would pastry, with a little flour, nearly two inches -thick; cut it into cutlets, brush them over with the yolk of egg, dip -them into bread crumbs and fry a nice brown in butter, a spoonful of -anchovy sauce and the remainder of coral; pour it into the centre of a -hot dish, arrange the cutlets around it as you would cutlets of meat. -Garnish each cutlet with an lobster leg. - -No. 175. Stuffed Lobster.—Cut one pint boiled lobster meat into small -dice shape pieces, season and mix with one cup cream and a few cracker -crumbs, adding also the lobster butter. Clean the tail shells of the -lobsters and fill with the mixture, cover with cracker crumbs, moisten -with melted butter and bake until the crumbs are brown. Beaten egg may -be mixed with the lobster, if it is desirable to make it richer, and -using half wine and half cream makes it a yet more delicious dish. - -No. 176. Devilled Lobster.—Cut rather fine one pound of boiled lobster -meat and mix with one raw egg. Put into a saucepan one-quarter pound of -butter and a tablespoon of flour, stir together until well blended, then -add one gill of rich cream; season with saltspoon of salt and half as -much cayenne, add a teaspoon of curry powder, one-third of a nutmeg, -grated, one onion boiled to a paste, and then the lobster meat; cook two -or three minutes and spread out on a platter to cool. When cool enough -fill the shells with this mixture, brush over the surface with beaten -egg and cover with bread crumbs, lay in a baking pan, put bits of butter -on top of each, and bake a nice yellow in a brisk oven; serve hot as -possible. - -No. 177. Stewed Lobster.—Stir flour enough into half a pint of milk to -give it a creamy thickness, heat to boiling, and remove from fire, then -stir in one tablespoon of butter; drain the liquor from a one pound can -of lobster, chop the meat rather coarse, and add it to the sauce, season -with salt and pepper and, add a teaspoon of lemon juice, simmer ten -minutes and serve hot. - -No. 178. Lobster Patties.—Chop fine one pound boiled lobster meat, mash -the coral smooth and mix with the lobster butter and meat, add the yolks -of three hard boiled eggs grated fine, season with salt, cayenne and -mace or nutmeg and a very little grated lemon peel; moisten the whole -with cream, melted butter or salad oil. Put into saucepan, add a little -water and let it just come to a boil, have the patty pans all ready, -fill with the mixture and serve. - -No. 179. Lobster Croquettes, No. 1.—Chop fine one pint boiled lobster -meat, add half a pint bechamel sauce (No. 31) to which has been added -the yolks of two eggs mixed in a little water, then add two tablespoons -tomato sauce (No. 51,) little pepper, salt and nutmeg, set on ice to get -cold. When thoroughly cold form into croquettes, roll in crumbs and -beaten egg then in crumbs again and fry in hot fat. Drain and serve. - -No. 180. Lobster Croquettes, No. 2.—Chop fine one pint boiled lobster -meat, season with salt, mustard and cayenne, moisten with cream sauce -(No. 18.) When the mixture is cool enough shape into croquettes, roll in -crumbs, dip in beaten egg, roll again in crumbs and fry in hot fat, -drain on paper, serve on a napkin, garnish with parsley. - -No. 181. Oysters, to Fry in Crumbs.—Medium sized oysters are the best -for this purpose. Season with salt and pepper and let them stand a few -minutes, then roll in cracker or bread crumbs, dip in egg beaten up in -milk and roll again in crumbs, fry quickly in hot fat; drain on paper as -fast as taken up. Serve hot, garnished with slices of lemon. Have them -as free from grease as possible. - -No. 182. Oysters, to Broil.—Large oysters are preferable. Dry them in a -napkin and dip each one in melted butter and dust slightly with salt and -white pepper or cayenne, then roll in fine cracker dust and broil on a -fine wire broiler, or they may be broiled without the crumbs, then -served on well buttered soft toast spread with finely chopped celery, or -mushrooms, or both, they are delicious in this way. - -No. 183. Oyster Saute.—Prepare, as for frying in lard, or for broiling, -and fry the oysters in butter, turning them, so as to cook both sides. - -No. 184. Steamed Oysters are esteemed a delicacy served with plain, -melted butter and seasoning to taste. - -No. 185. Oysters Creamed on Toast.—Chop one pint oysters moderately -fine, season with salt, pepper and a suspicion of mace, and put them -into saucepan with melted butter. Beat the yolks of two eggs with one -gill rich cream, stir in with the oysters until they begin to harden, -then pour over buttered toast and serve. - -No. 186. Oysters, to Parboil or Blanch.—Put them on to boil without any -liquor, as enough comes from the oyster, stir or shake in a saucepan -slightly at first, when the edges begin to wrinkle and the oyster looks -plump they are ready for sauces and other ways of cooking, in some of -which it will be noted they have to be bearded, that is, the black edges -trimmed off. - -No. 187. Oyster Soup.—Strain the liquor from one quart of oysters and -add as much water as you have oyster liquor, and put it on to boil, skim -and add the oysters and let them simmer without boiling until they begin -to grow plump and the edges to wrinkle, strain out the oysters and add -to the liquor one pint of boiling milk thickened with a tablespoon of -butter and two of flour seasoned to taste, boil five minutes, add the -oysters, which have been kept hot, and serve. - -No. 188. Stewed Oysters.—Although this is a very common dish and a -simple one to prepare, many people fail in their attempt to make it. -Boil one quart of milk in double boiler, add one pint solid oysters, -butter, salt and white pepper to taste; when the oysters begin to -wrinkle serve. Some prefer to add the butter just before taking up. The -stew may be poured over common crackers split, buttered and peppered, or -served plain with oyster crackers, separately. - -No. 189. Oysters a la Newport.—Put one tablespoon of butter in saucepan, -add one pint solid oysters, a tablespoon of chopped celery, salt and -white pepper to taste, cover and simmer three minutes, add a wineglass -of sherry and a wineglass of cream, simmer a couple of minutes longer -and serve on toast. Mushrooms instead of the celery also make a -delicious dish. - -No. 190. Oyster Fritters, or Oysters Fried in Batter.—For this dish the -oysters may be used whole or chopped. The batter everybody has their own -way of making. Drain the fritters on paper as fast as taken up, and -serve, on a napkin, garnished with parsley. - -No. 191. Oysters au Gratin.—Parboil one pint small oysters, or if large -cut in halves or quarters, then drain; add yolks of two eggs well mixed -in a little milk, to half a pint boiling cream, season with salt, -pepper, and a little mace; when beginning to boil add the oysters, and -mix all well together. Have some large, smooth oyster shells all -cleaned, and fill them with the mixture, cover lightly with bread crumbs -and melted butter on top, bake until brown. - -No. 192. Scalloped Oysters.—This is a most popular dish, but the number -of cooks that don’t know how to make it properly is wonderful to -contemplate. The following directions, strictly adhered to, cannot fail -to produce satisfactory results: For one quart of solid oysters use one -pint of pounded cracker crumbs, three oz. of butter, one gill of cream, -half a gill of oyster liquor, pepper and salt to taste, and a suspicion -of mace. Butter the baking dish and cover the bottom thickly with the -pounded cracker, wet with oyster liquor and a little cream, then add a -single layer of oysters, salt and pepper and a bit of butter on each -oyster, then more crumbs, oysters and so on, until the dish is full, the -top layer being crumbs, dotted over with bits of butter. Set in the oven -with a plate or other cover and bake until the juice bubbles up to the -top, then remove the cover and pour over the whole one glass of sherry -or Maderia wine and return to the oven to brown slightly. The wine may -be omitted if objectionable, but we know of no dish where a glass of -wine so enhances its flavor. - -No. 193. Oyster Pie.—Line a deep dish with a good puff paste, not too -rich, roll out upper crust and lay on plate, just the size of pie dish, -set it on top of the dish and put it into the oven, as the crust must be -nearly cooked before the oysters are put in, for they require less -cooking than the crust. While the crust is baking strain the liquor from -the oysters and thicken with yolks of eggs boiled hard and grated (three -eggs for one quart of oysters) add two tablespoons butter and the same -of cracker crumbs, season with salt, pepper and nutmeg or mace. Let the -liquor just boil, slip in the oysters, let it boil up once, then stir, -remove plate with the crust, pour the oysters and hot liquor into the -pie dish, put the top crust on and return to oven for five minutes. - -No. 194. Oyster Patties.—Cut one quart of oysters into small pieces and -stir into one cup rich drawn butter based on milk, season to taste, cook -five minutes, fill the patty cases, heat two minutes and serve. - -No. 195. Oyster Croquettes.—Parboil one pint of oysters, drain and chop, -moisten with a thick cream sauce and the oyster liquor, add one teaspoon -chopped parsley and bread or cracker crumbs sufficient to make the -mixture firm enough to shape, season with salt, pepper and a little -onion juice. Let the mixture get cold, then shape into croquettes and -fry in hot fat in a frying basket if you have it, drain and serve on a -hot napkin. - -No. 196. Mayonnaise Dressing.—Set a bowl into cracked ice, and into it -put yolks of three raw eggs, one tablespoon of dry mustard, one of -sugar, speck of cayenne, and saltspoon of salt; beat all together with a -good egg beater until light and thick, then add one pint of oil, -beginning with a few drops at a time. When the dressing is quite hard -add two table spoons of vinegar and the juice of one lemon, beating all -the while; if too thick add more vinegar. When of right consistency set -away to keep cool, and do not pour over the lobster until just before -serving. - -No. 197. Mayonnaise Dressing.—(Red.) The red mayonnaise is made by -adding a liberal quantity of lobster coral, juice of boiled beets or -tomato juice to the common mayonnaise. - -No. 198. Mayonnaise Dressing.—(Green.) The green mayonnaise is made by -coloring with the water in which spinach has been boiled. The colored -mayonnaise is chiefly used in fish and vegetable salads. - -No. 199. Cream Dressing for Salads.—Beat together thoroughly three raw -eggs and six tablespoons of cream, three tablespoons melted butter, one -teaspoon salt, one of dry mustard, half a teaspoon black pepper, and one -teacup vinegar. Heat, stirring constantly, until it thickens like boiled -custard, but it must not boil. When cold mix with salad. - -No. 200. Piquante Salad Dressing.—Mix yolks of two hard boiled eggs and -two raw eggs, add one teaspoon each cream and oil, half a teaspoon -horseradish, and vinegar enough to reduce to consistency of cream. This -is very good for fish salads, for fish balls, and broiled, smoked or -salted fish of all kinds. - -No. 201. French Salad Dressing.—To one teaspoon of salt and half as much -pepper, add one tablespoon of oil, and mix thoroughly, adding a few -drops extract of onion, then add more oil and vinegar until the mixture -is of desired consistency. - -No. 202. Sardine Salad Dressing.—Bruise to a paste four boneless -sardines, add the yolks of four hard boiled eggs, and bruise all -together thoroughly; add this mixture to any mayonnaise dressing and -serve on fish salads. - -No. 203. Lobster Salad.—Extract the meat from a couple of boiled -lobsters weighing two pounds each, cut it into rather coarse pieces and -set it on the ice to cool. Separate the tender leaves of two heads of -lettuce, and put them in layers on the salad dish and put this on the -ice also. When ready to serve mix a part of the mayonnaise dressing (No. -208) with the lobster meat and put it on the lettuce, pouring the -remainder of the dressing over the whole and sprinkling the top with -grated lobster coral if you have it. Any other mayonnaise or salad -dressing may be used. - -No. 204. Crab Salad.—Prepare the meat and use same dressing as for -lobster. - -No. 205. Fish Salad.—Reduce one quart cold cooked fish to flakes, -rejecting bones, skin and liquor, arrange on a bed of lettuce with a -sardine or piquante dressing; garnish with sliced cucumber or boiled -beets, or both. - -No. 206. Salmon Salad.—May be made same as lobster salad, using either -cold boiled fresh salmon, or canned salmon. In either case remove all -bones, skin or other matter than the clear meat, which must be drained -entirely free from any liquid matter. - -No. 207. Shrimp Salad.—Chop together, one cup celery and one cup -lettuce; arrange a bed of lettuce leaves on shallow dish; season the -chopped celery and lettuce with salt, pepper and vinegar, add a little -melted butter, mix one can of shrimps and place on the lettuce leaves. -Just before serving, pour over it a French dressing (No. 201) and -sprinkle on a few capers. - -No. 208. Oyster Salad.—Cook one quart of oysters in their own liquor, -drain and chop rather coarsely together with six quahogs chopped fine, -add one cup chopped celery and one small onion chopped fine, mix -thoroughly with mustard, oil, salt, pepper and vinegar, arrange on a bed -of lettuce and pour over the salad a cream dressing (No. 199.) - -No. 209. Eels to Fry.—Cut skinned eels into desired lengths, roll in -crumbs dipped in egg or without, and fry in hot fat. - -No. 210. Eels to Broil.—We know of no better way to cook this often -despised but really delicious fish, and although it need not necessarily -be skinned for that purpose, we much prefer it in that way, then when -split it can be nicely browned on both sides. Butter, pepper and salt -are the only condiments needed to bring out its delicate flavor. Large -eels are always the best, and particularly so for broiling. - -No. 211. Eels Fricasseed.—Cut three pounds of skinned eels into three -inch lengths, put them into a saucepan and cover with Rhine wine or -two-thirds water and one-third vinegar, add fifteen oysters, two slices -of lemon, a bouquet of herbs, one onion, quartered, six cloves, three -stalks of celery, pinch of cayenne, and salt to taste. Stew the eels -forty-five minutes, very slowly, then remove them from the saucepan and -strain the liquor, then heat in this for a few minutes a gill of cream -and an ounce of butter rolled in flour, simmering gently, pour over fish -and serve. If you are prejudiced against eels your prejudice will vanish -once you have partaken of this delicious dish. Small skinned fish may be -cooked in almost any way directed for eels. - -No. 212. Eels Stewed.—Cut two pounds skinned eels into three inch -pieces; rub inside and out with salt and let them stand one hour, then -parboil. Boil one onion in a quart of milk, take out the onion, drain -the eels and add to the milk. Season with half a teaspoon of chopped -parsley, salt, pepper and a very little mace. Simmer until the flesh -separates from the bones. Thicken the gravy with butter and flour, pour -over eels and serve. - -No. 213. Eels to Stew.—Take two pounds skinned eels, cut in short pieces -and soak in strong salted water one hour; dry them and fry them brown. -Put one pint stock (No. 14) in saucepan with one gill port wine, one -teaspoon anchovy essence, juice of half a lemon, salt, cayenne and -powdered mace; when hot put in the eels and stew gently for half an -hour. Serve with the gravy poured over them. - -No. 214. Eels Collared.—Take an eel weighing two pounds, skin, split and -take out back bone; on the inside sprinkle with salt, pepper, pounded -mace, ground cloves, ground allspice, a tablespoon of powdered sage and -teaspoon of powdered sweet marjoram, all well mixed. Roll up the eel, -beginning at the widest end, and bind with a piece of tape; boil in -salted water and a little vinegar until tender. Serve whole, or in -slices, with or without sauce. - -No. 215. Eels en Matelote.—Take two pounds skinned eels and cut into -three lengths, sprinkle salt inside and out and let them stand one hour, -then wipe dry without washing, put them to cook in a stewpan with -one-third red wine and two-thirds water, two bay leaves, a little thyme, -three cloves, a blade of mace, pepper and salt, simmer gently thirty to -forty minutes, not long enough to let them break to pieces, remove to -serving dish and keep hot; strain the liquid, add one tablespoon of -brandy, and three of cream, heat hot and pour over the eels, which -should be served hot. - -No. 216. Black Bass, Burgundy Sauce.—Put four pounds of fish in kettle -with half a bottle of claret and let it simmer half an hour. Take half a -pint of Spanish sauce (No. 37) and put in a saucepan with two wine -glasses red wine, reduce one quarter and serve with the fish. Almost any -kind of fresh water fish may be cooked and served in this way. - -No. 217. Boiled Striped Bass.—Newport style. Put six pounds of fish in -cold water, enough to cover, with one gill of claret wine, teaspoon -salt, one onion, one large pepper and blade of mace. Heat slowly at -first, boil half an hour, make a drawn butter, using the fish liquor and -adding juice of one lemon. Dish the bass on a napkin, garnish with -sliced lemon. Serve the sauce in tureen. Halibut, sword-fish and other -large, firm-meated fish are adapted to this way of cooking. - -No. 218. Baked Bluefish, Tomato Sauce.—Prepare a fish of about four -pounds and put it in buttered pan, cover with tomato pulp, sprinkle -liberally with bread crumbs and dot with bits of butter. Place in oven -for about forty minutes, until the flesh begins to separate from the -back bone, or can be easily detached from it. Serve with tomato sauce -(No. 52) poured around the fish. Bonita, Spanish mackerel and fish of a -similar kind are all good served with a tomato sauce. - -No. 219. Carp to Cook.—This fish has recently been naturalized in -American waters and should in time become abundant and cheap, from the -fact that it multiplys rapidly, acquires a large size and flourishes in -waters where other fish would speedily become extinct. The scales are -said to be eatable, and in cleaning the fish these should not be -removed, but the fish should be scoured in salted water. There seems to -be a diversity of opinion concerning its flavor, but in the report of -the U. S. Fish Commission we find it highly praised. The better way to -cook this fish is to boil or bake, and the same recipes given for bass, -sheepshead, or similar fish, are well suited to the carp. - -No. 220. Fresh Cod Cheeks and Tongues.—These are very nice fried, either -plain or rolled in crumbs or beaten egg. - -No. 221. Fillets of Cod a la Regence.—Butter a tin dish, lay on it three -slices of cod an inch thick, pour over them one glass white wine, cover -with a buttered paper and bake in moderate oven fifteen minutes. Reduce -another glass of wine in a saucepan by simmering, add to it half a pint -of white sauce (No. 19) twelve oysters, bearded and blanched, twelve -small quenelles (No. 90) and twelve button mushrooms. Season with pepper -and salt. Simmer one minute only. Place the slices of fish on a hot -dish, pour the sauce over them, group the oysters, mushrooms and -quenelles in the corners of the dish. - -No. 222. Cod Steaks a la Cardinal.—Cut about three pounds of fine fresh -codfish into slices quite an inch thick; sprinkle these well with salt, -pepper and lemon juice, and fasten each slice with a small skewer, so as -to make it into a neat shape. Brush the fish over entirely with warmed -butter, then lay it at the bottom of a large saucepan, pour over it -about a breakfast cupful of very good white stock, and cover closely, -first with buttered paper, then with the pan lid. Simmer gently from 20 -to 25 minutes, then take skewers and arrange the fish neatly on a hot -dish; pour over it some well made tomato sauce, flavored with essence of -anchovy, garnish round the edge of dish with sprigs of fresh parsley and -slices of lemon cut in pretty, fanciful shapes, and serve just as hot as -possible. - -No. 223. Fillet of Flounder a la Normandy.—Prepare the fillets and lay -in a buttered baking pan, season with salt and pepper, dredge with -flour, moisten with brown stock, adding a teaspoon of lemon juice, bake -twenty minutes, baste once or twice, lay the fillets on serving dish, -pour over them Normandy sauce (No. 49) garnish with slices of lemon. - -No. 224. Baked Haddock.—Stuff with a dressing (No. 86) baste the fish -well with butter, put a cup of water into the pan and bake in a moderate -oven one hour, basting often; just before taking up sprinkle a -tablespoon of fine cracker crumbs over the fish and let it remain in the -oven long enough to brown them delicately. Put the fish on a warm -platter, add water and thickening to the gravy and serve in gravy -tureen. Garnish with parsley and sliced lemon. A plain and simple method -for baking cod or any white-meated fish. - -No. 225. Cod Boiled, Oyster Sauce.—Boil a fish or the head and -shoulders, stuffed or not, in salted water, 30 minutes for six pounds. -Serve on a napkin garnished with parsley or slices of hard boiled eggs, -and serve with an oyster sauce. A plain, simple way to boil any kind of -fish. Serve any sauce to suit. - -No. 226. Baked Halibut.—Take a square piece of fish, weighing about five -pounds, lay it in salted water for about five hours, then wipe dry and -place it in the dripping pan with a few very thin slices of salt pork on -top. Bake one hour, or until the fish is easily separated from the bone, -or cracks open; baste with melted butter and water. Stir into the gravy -one tablespoon Worcestershire sauce, juice of one lemon, seasoning to -suit, and thicken. Dish the fish on a napkin and serve the gravy -separately, garnish with slices of hard-boiled eggs. - -No. 227. Chicken Halibut aux Fine Herbs.—Chop a little parsley, six -mushrooms and a shallot, adding to them a little salt, pepper and -nutmeg; place all in a saucepan and simmer five minutes with half a pint -of port wine. Pour all these ingredients into a shallow dish and place -on top four pounds of chicken halibut. Bake in moderate oven for about -thirty minutes, basting with the liquor occasionally. Put half a pint of -Spanish sauce (No. 37) in another saucepan and reduce for seven or eight -minutes, adding juice of a lemon, serve poured around the fish. - -No. 228. Smelts Baked.—Dip in beaten egg, roll in cracker crumbs, season -with salt, pepper and a little nutmeg, lay on a sheet of buttered paper -in a buttered baking pan, put a piece of butter on each fish and bake a -delicate brown; serve on a hot dish, garnished with slices of lemon and -parsley. - -No. 229. Halibut a la Royale.—Six pounds fish in one piece, half a cup -of bread crumbs, two slices fat, salt pork, two teaspoons essence -anchovy, one quarter cup melted butter, one cup boiling water, juice of -one lemon, pepper and salt. Lay the fish in salted water for two hours, -wipe and make incisions each side of back bone and put in a dressing -(No. 84.) Pour into bottom of neat baking dish the butter, hot water, -lemon juice and anchovy essence. Lay in the fish, cover and bake one -hour, basting often, send to table in the dish. - -No. 230. Halibut, Sauce Supreme.—Cut four pounds of halibut in square -pieces one inch thick, soak one hour in Maderia or sherry wine, turning -them over once in fifteen minutes. Then put them into a saucepan with -two oz. melted butter, add salt and pepper; simmer five minutes, then -send to the oven for twenty minutes. Arrange the fish on a dish and pour -over it a sauce supreme. Cook sword fish, flounders or bass in the same -way. Striped bass, deep sea flounders, sword fish and other coarse -grained fish may be cooked in any way directed for the halibut. - -No. 231. Baked Herring.—Split two herring, remove heads, tails and -backbone, lay one fish skin side down, mix together one desertspoon -finely chopped parsley, one small onion, chopped, and half a teaspoon -each thyme and marjoram, powdered, a few bread crumbs, with salt and -pepper, and sprinkle over the fish, lay the other fish on top, skin side -up, and pour over them melted butter, cover and bake half an hour, -watching and basting. Mackerel, alewives and porgies may be cooked in -the same way. - -No. 232. Grilled Herring.—To grill is to broil on the gridiron. Do not -split the fish, but score them slightly at the sides, grease the -gridiron with butter, turn the fish often while grilling, brown them -evenly all over, dish on a hot platter and pour over them a sauce made -of two ounces butter, one teaspoon flour, two of vinegar, four of French -mustard, half a gill of water, pepper and salt. Heat all together, -smooth, thicken and boil five minutes, garnish with parsley. Alewives, -menhaden and small shad can be cooked in the same way. - -No. 233. King Fish, Sherry Sauce.—Split in two four medium size fish, -take out the backbone and broil over a gentle fire, when done put half a -pint of Spanish sauce (No. 37) in saucepan, add wineglass of sherry -wine, boil fifteen minutes, pour around the fish and serve. A good way -to cook butter-fish, tautog, or blackfish. - -No. 234. Mackerel to Broil.—This is undoubtedly the best way to cook a -fresh mackerel, especially if it is fat, and it should be in the fall. -Serve basted with cream or melted butter, seasoned to taste, or with a -maitre d’hotel butter (No. 32,) or a sauce tartare (No. 44.) Mackerel -may also be cooked in any way a shad is cooked. Very small mackerel may -be cooked the same as smelts. - -No. 235. Perch to Cook.—Perch of all kinds are best fried, but may be -cooked in any way recommended for small fish of other kinds. Some -varieties are rather tasteless, and these should be served according to -some of the rich stews, fricassees, &c., mentioned under the head of -fish cookery in general. - -No. 236. Pickerel Baked.—Score back and thick parts of sides, baste well -with flour, butter, pepper and salt, sprinkle lightly with lemon juice -and lay in dripping pan with two tablespoons of water, baste -occasionally, adding more water if needed; bake from thirty to fifty -minutes, according to size. Make a drawn butter sauce based on the fish -gravy, add a pinch of cayenne, pour over fish and serve. - -No. 237. Ray with Caper Sauce.—Put the fish in kettle with one sliced -carrot, one sliced onion, three cloves of garlic, six bay leaves, six -cloves, six branches thyme, four parsley roots, and cover the fish with -half a bottle white wine and one quart consomme (No. 14,) when it comes -to a boil remove the fish to baking pan and cook slowly for one hour, -basting freely with the liquor in which it was boiled. Serve with a -sauce made from the gravy, adding capers, thickening and seasoning to -taste. Striped bass, deep sea flounders and other coarse-meated fish may -be cooked by the recipes given for cooking the ray. - -No. 238. Salmon Cutlets, Herb Sauce.—Cut the salmon in slices an inch -thick and about three inches square, or of a diamond shape. Chop fine -half a dozen button onions, a little parsley and thyme, add pepper, salt -and a dash of mace or nutmeg. Put these ingredients in saucepan with a -little water and a glass of wine; heat for about five minutes. Put all -in a suitable dish for baking, on top put the cutlets, cover and bake -half an hour, basting freely from time to time with the liquid. When -done, arrange the fish on a hot platter, add another glass of wine to -the gravy, with the juice of a lemon and pour all over the fish and -serve. Half a dozen mushrooms chopped and put in with the herbs will be -found an improvement. - -No. 239. Trout Baked, Herb Sauce.—Clean, wash and dry six trout of about -one quarter pound each. Place them on a buttered dish, adding half a -glass of white wine and one finely chopped shallot. Cook ten minutes, -then put the gravy in a saucepan with tablespoon of cooked herbs, -moistening with half a pint of sauce allemande (No. 34.) Reduce gravy -one half and pour it over the trout with the juice of half a lemon and -serve. - -No. 240. Baked Salmon Trout with Cream Gravy.—Wipe dry and lay in pan -with just enough water to keep from scorching. If large, score the back, -but not the sides, bake slowly from three quarters to one hour, basting -with butter and water. Into a cup of rich cream stir three or four -tablespoons boiling water (or cream will clot when heated,) into this -stir gently two tablespoons melted butter and a little chopped parsley. -Put this into milk boiler or farina kettle, or any vessel you can set -into another, half filled with boiling water to prevent sauce from -burning; add the cream and butter to the gravy from the dripping pan in -which fish was baked; lay the trout on a hot platter and let the gravy -boil up once, then pour over the fish; garnish with sprigs of parsley. -Use no spiced sauces and very little salt. This creamed gravy may be -used for various kinds of boiled and baked fish. - -No. 241. Baked Shad.—Stuff with dressing (No. 84,) rub the fish well -with flour, lay in pan with a very few thin slices of pork on top. Bake -a medium size fish forty minutes, add a little hot water, butter, pepper -and salt to the gravy; boil up and serve in gravy tureen. Garnish the -fish with sprigs of parsley. A tablespoon of anchovy sauce, or a glass -of wine, is a decided improvement in making the gravy. - -No. 242. Fillets of Shad with Mushrooms.—Prepare the fillets in the -usual way, cutting in equal size and shape; put them on a plate, skin -side down, and sprinkle each with a little salt, pepper, lemon juice and -chopped parsley; let them remain in this condition fifteen minutes, then -put them into a saucepan with a glass of white wine and an oz. of -butter. Have ready a few stewed mushrooms, and when the fish are done -remove them to a hot platter; put the mushrooms into the fish gravy, add -another glass of wine and a wineglass of cream, simmer a minute and pour -over the fish. If this doesn’t go to the right spot there is something -the matter with the fish, the mushrooms, or the one who partakes of it. - -No. 243. Baked Tautog, or Black Fish.—The tautog is a very nice fish. It -is in best condition in the fall, but it is good at all times. In New -York markets it is best known as the black fish. About Buzzard’s Bay and -Vineyard Sound, where it is very plenty, it is generally called tautog. -It is a difficult fish to scale, but the operation is made easier by -pouring boiling water over it, but it must not soak in the hot water for -an instant. It may be skinned for baking, in which case it is better to -cover it with a buttered paper while baking, removing the paper in time -to brown the fish before taking from the oven. The fish should be scored -before baking and narrow strips of fat pork inserted in the gashes made. -In May and June always save the roe to this fish—it may be baked with -the fish, or fried separately—it is too good to be wasted. Make a -dressing as for any fish, and prepare the gravy in the usual way. - -No. 244. Salmon.—The ordinary cook book is full pf recipes for cooking -this king of fishes, hence we have given it less attention than those -varieties neglected by these books. There is no better way to cook this -delicious fish than to boil, and it should be served with a simple -sauce. Some of the recipes for turbot, trout or sole may be used for -cooking salmon. That for salmon trout (No. 240) will be found just the -thing for the land locked salmon. - -No. 245. Sheepshead a la Creole.—The sheepshead is one of the best of -our saltwater fishes; it is not so plenty as formerly, but some seasons -it is quite plenty in our markets. To cook, put one chopped onion and -one chopped green pepper (seed extracted) in a stewpan, and brown in -half a gill of oil for five minutes; add one tomato sliced, four sliced -mushrooms, a good bouquet of herbs and a clove of garlic; season with -salt and pepper and moisten with half a pint of sauce allemande. Cut -three pounds of fish into slices, lay them flat in the stewpan with -three tablespoons of mushroom liquor, and cook for one hour on a slow -fire. When ready to serve, sprinkle over with a tablespoon of chopped -parsley and decorate with six heart-shaped croutons. - -No. 246. Trout a la Chambord.—Make a forcemeat with one pound of firm, -fresh fish, remove the skin and bones, pound well in a mortar, adding -the whites of three eggs, a little at a time; when well pounded add half -a pint of cream, half a teaspoon of salt and a little white pepper and -nutmeg; mix well and use a portion of it for stuffing three trout of -half a pound each; butter well a deep baking dish and lay in the trout, -add half a glass of white wine, a bouquet of herbs, salt and pepper; -bake fifteen minutes, basting often; take up the fish and put them on a -dish to keep hot, remove the gravy to a saucepan, add one truffle and -four mushrooms, sliced, (take out the bouquet) also a glass of wine; -heat hot and pour over the fish, decorate with six quenelles made from -the remaining forcemeat. - -No. 247. Sturgeon Roasted.—Take a piece of fish that is adapted to -stuffing, make a dressing (No. 89.) Rub well inside and out with salt, -butter and pepper; stuff and sew up, or bind firmly, and lay in baking -pan with a very little water, cover with paper until nearly done, then -remove paper and sprinkle a few bread crumbs over the fish and let it -brown nicely. Serve with plain butter and flour added to the fish gravy. -If you have a piece to roast that will not admit of stuffing, prepare -some forcemeat balls (No. 89) and bake beside the fish. Some cook books -recommend removing the back bone and inserting the dressing in the space -thus obtained, but as the sturgeon has no bones whatever, this might -prove a difficult thing to do. - -No. 248. Brochet of Smelts.—Spread melted butter in bottom of shallow -baking dish, dredge with raspings of bread, season with salt, pepper, -chopped parsley and shallots; put in a laying of fish and pour over it a -glass of wine and a teaspoon of anchovy sauce; cover with melted butter -and bread raspings, and bake in oven fifteen minutes. Serve hot; arrange -the fish on a napkin, heads to heads, in center of dish, or lay them all -one way in rows, each row overlapping the next about two thirds the -length of fish. Garnish with quartered lemon and fried parsley. - -No. 249. Trout a la Genevoise.—Cut the heads off four little trout and -put the fish in an earthen pot for four hours, with a little thyme, four -bay leaves, two shallots cut in pieces, five branches of parsley, little -pepper and salt and the juice of two lemons; then take out the fish and -put them in a saucepan with a chopped onion, a clove of garlic and -enough red wine to cover the fish; boil gently for twenty minutes; then -strain the liquid in stone pot and add one half of it to half a pint of -Spanish sauce (No. 37) and boil for one hour; then add four chopped -mushrooms and truffles and a little parsley. Dish the trout, garnish -with parsley and serve the sauce separately. - -No. 250. Stewed Trout.—Take two trout of a pound each and lay them in a -saucepan with half an onion sliced thin, a little chopped parsley, two -cloves, one blade of mace, two bay leaves, a little thyme, salt and -pepper, one pint white stock (No. 14) and wineglass port wine; simmer -gently half an hour, or more, if not quite done. Dish the trout, strain -the gravy, thicken with butter and flour, stirring over sharp fire five -minutes, pour over fish and serve. - -No. 251. Brook Trout.—Put a trout of four pounds in fish kettle with -four oz. of salt; when beginning to boil, set the kettle on the back of -the range for twenty-five minutes. Parboil the roes of a shad in salted -water, drain and cut them in small pieces, and also a dozen mushrooms, -add these with the juice of a lemon to one pint of sauce allemande (No. -34) and boil ten minutes. Serve the fish garnished with sprigs of -parsley and the sauce in a tureen. - -No. 252. Scallops of Trout.—Take a medium size trout and cut into slices -one inch thick, put into a saucepan with a little melted butter, add -salt, white pepper and the juice of a lemon; when done on one side, turn -and cook the other. Mash some boiled potatoes and with them form a -border on a platter that can go to the oven; moisten the potatoes -lightly with melted butter and brown in the oven; when done arrange the -scallops in the center of the potato border and pour over it a sauce -bechamel (No. 31.) - -No. 253. Boiled Turbot.—Soak the fish first in salted water to take off -slime, do not cut off fins; when clean make an incision down the middle -of the back to prevent skin on the other side from cracking, rub it over -with lemon and lay it in kettle of cold water; after it gets to boiling -let it boil slowly; when done, drain well and lay on hot napkin; rub a -little lobster coral through a sieve, sprinkle it over fish and garnish -with sprigs of parsley and sliced lemon. Serve with lobster (No. 30) or -shrimp sauce, or with plain drawn butter. The old fashioned way of -dishing this fish is white side up, but now usually the dark side up. - -1. Fish Balls.—3 pints of potatoes (measured after being pared and cut -into pieces), 1 package of Favorite brand Picked codfish, 1 small onion -(cut into pieces), 1 tablespoonful of butter, 1 large or two small eggs. -Boil the potatoes and onion until soft, drain off all the water and mash -until free from lumps. Turn the fish into a napkin and pour through it -about one pint of cold water and squeeze. Mix with the potato, using a -fork as it makes it lighter, add the butter and the beaten egg; now -taste and if not salt enough add a little. Take up by the spoonful and -drop into deep fat which is hot enough to brown a piece of bread in 40 -seconds, fry until a golden brown (about 1 minute,) drain on soft paper. -This makes twenty medium size fish balls. The onion can be omitted if -the flavor is not liked. - -2. Fish Balls.—Take one pint bowl of Diamond Wedge brand codfish picked -very fine, 2 pint bowls whole raw potatoes sliced thickly, put them -together in plenty of cold water and boil until potatoes are thoroughly -cooked; remove from the fire and drain off all the water, mash them with -a potato masher, add piece of butter size of an egg, one well beaten -egg, and three teaspoonfuls of cream or rich milk. Flour your hands and -make into balls or cakes. Put an ounce of butter and lard into a frying -pan, when hot put in the balls and fry a nice brown. Do not freshen the -fish before boiling with the potatoes. Many cooks fry them in a quantity -of lard similar to boiled doughnuts. - -3. “Diamond Wedge” Fish Balls.—One pint of raw potatoes, cut in pieces; -one cup of “Diamond Wedge” Codfish. Boil together until potatoes are -tender, then draw off the water and mash, beating well together; add one -tablespoonful of butter, one egg and a little pepper. Shape into small -balls and fry in hot lard. - -4. Fish Balls.—To one-half pound package “Gold Wedge Brand” Fibered -Codfish add double quantity mashed potatoes. Saturate the codfish with -cold water slightly, and strain through a cloth (requires no soaking.) -Mix thoroughly with the potatoes; add one tablespoonful of butter and a -little pepper. Shape into small balls and fry in hot lard. - -The addition of an egg to the above receipt improves it very much. - -For Creamed Codfish.—Saturate as above; to a gill or cup of fish add two -of milk and one tablespoonful of butter. Let it come to a boil; then add -one teaspoonful cornstarch and one egg well beaten. Served on toast it -makes a delicious dish. - -Fish Sauce.—Rub smooth 2 tablespoons of butter with 1 of flour, stir -into a pint of boiling milk, let it simmer a few minutes; have ready in -the sauce dish a hard boiled egg, cut fine; pour the sauce over it. - -A Nice Relish for Breakfast or Tea, Broiled Smoked Halibut.—Remove the -skin and soak over night with the skin side downward. Broil and garnish -with butter and serve hot. - -Stewed Codfish (Salt).—Take a thick white piece of Diamond Wedge salt -codfish, lay it in cold water for a few minutes to soften it a little, -enough to make it more easily to be picked up. Shred it in very small -bits, put it over the fire in a stewpan with cold water; let it come to -a boil, turn off this water carefully, and add a pint of milk to the -fish, or more according to quantity. Set it over the fire again and let -it boil slowly about three minutes, now add a good sized piece of -butter, a shake of pepper and a thickening of a tablespoonful of flour -in enough cold milk to make a cream. Stew five minutes longer, and just -before serving stir in two well beaten eggs. The eggs are an addition -that can be dispensed with, however, as it is very good without them. An -excellent breakfast dish. - -Codfish a la Mode.—Pick up a teacup full of Diamond Wedge salt codfish -very fine, and freshen—the dessicated is nice to use; two cups of mashed -potatoes, one pint cream or milk, two well beaten eggs, half cup of -butter, salt and pepper; mix, bake in an earthen baking dish from twenty -to twenty-five minutes; serve in the same dish placed on a small -platter, covered with a napkin. - -Fillet of Sole Baked.—Cut a fish of four pounds into fillets, about five -inches long by four inches wide, each end tapering to a point. Put these -in buttered pan, cover with sauce allemande (No. 34) and sprinkle with -bread crumbs and dot with bits of butter. Bake until well browned. Add a -wine glass of sherry to half a pint of sauce allemande, boil ten minutes -and pour around the fish and serve. - -For Escalloped Codfish.—Freshen one-half pound package of Shute & -Merchant’s Fibered Codfish by soaking three minutes in cold water, then -add one pint of cracker crumbs, one tablespoonful of butter and four -eggs, beaten light. Season to taste, bake until brown, serve hot. - - - - - FOOTNOTES - - -[1]Note.—Originally fish boiled in sea water, but now applied to fish - boiled in salt water with acids, spices or herbs. - - - - - INDEX - - - A - No. - Alewives 231-232 - - - B - Black Bass, Burgundy Sauce 216 - Bluefish, Tomato Sauce 218 - Bonita 216 - Butter Fish 233 - - - C - Carp to Cook 219 - Chub “ 212 - Clam Bisque 130 - “ Chowder 125-126 - “ Croquettes 133 - “ Fritters 139 - “ Soup 124 - “ Water 129 - Clams a la Creole 135 - “ “ Creme 127 - “ au Gratin 134 - “ Fried 137 - “ Hustled 123 - “ on Toast 136 - “ Puree of 131 - “ Round or Quahogs 141 - “ Scalloped 132-138 - “ Soft Stewed 140 - “ Steamed 128 - Cod Boiled, Oyster Sauce 225 - “ Cheeks and Tongues 220 - “ Fillets a la Regence 221 - “ Steaks a la Cardinal 222 - Codfish, Salt, a la Creme page 33 - “ “ Boiled 33 - “ “ Broiled 33 - “ Creamed 33 - “ Escalloped, “ 33 - “ a la Mode, “ 33 - “ Stewed, “ 33 - Consomme, or White Stock 14 - Crab Bisque 161 - “ Soup 164 - “ Toast 160 - Crabs 151 - “ a la Creole 157 - “ Boiled 152 - “ Devilled 156 - “ Farcied 158 - “ Saute of 159 - “ Scalloped 154-155 - “ Soft, to Cook 153 - - - D - Drum, Black to Cook 11 - - - E - Eels Collared 214 - “ en Matelote 215 - “ Fricasseed 211 - “ to Broil 210 - “ “ Fry 209 - “ “ Stew 212-213 - - - F - Farce 87 - Fish a la Creme 57-63 - “ “ Maitre d’ Hotel 62-60 - “ “ Vinaigrette 69 - “ a l’ Italienne 61 - “ au Court Bouillon 64 - “ au Fromage 65 - “ au Gratin 66-67 - “ Balls, French page 33 - Fish Balls, special 33 - “ Cake 68 - “ Cakes 70 - “ and Oyster Cakes 71 - “ Casserole of 72 - “ Chartreuse of 73 - Fish Chowder 74 - “ “ St. James 75 - “ “ Maj. Henshaws 76 - “ Collops 99 - “ Cookery in General 7 - “ Creamed 77 - “ “ with Oysters 78 - “ Crimped 79 - “ Croquettes 81 - “ Crumbed 80 - “ Curried 82 - “ Dressing 83-86 - “ en Vinaigrette 88 - “ Minced 100 - “ Omelet 101 - “ and Oyster Omelet 102 - “ Pickled 105 - “ Pie 103-104 - “ Potted 106 - “ Pyramid 107 - “ Rissoles 108 - “ Roes 109 - “ “ a la Creole 113 - “ “ Scalloped 111 - “ “ to Fry 110 - “ Roe Croquettes 112 - “ Sauces 13 - “ Scalloped 114-116 - “ Scalloped with Macaroni 117 - “ Scallops 118-120 - “ Souffle 121 - “ Soup 122 - “ Stock 15 - “ to Bake 12 - “ to Boil 11 - “ to Broil 10 - “ to Dress or Clean 2 - “ to Fry 8 - “ to Prepare for Baking or Boiling 3 - “ “ “ Broiling 4 - “ “ “ Frying 5 - “ to Saute 9 - “ to Skin 6 - “ when Fresh 1 - Flat-fish, to Cook 223 - Flounder, Fillet a la Normandy 223 - Forcemeat 89-90 - Fricassee au Gratin 91 - Frost-Fish to Cook 235 - - - G - General Instructions 1 - Golden Fillets 92 - - - H - Haddock Baked 224 - Halibut a la Royal 229 - “ Baked 226 - “ Chicken aux fine Herbs 227 - “ Sauce Supreme 230 - Herring Baked 231 - “ Grilled 232 - Horn Pout, to cook 211 - - - K - Kedgeree 94 - King Fish, Sherry Sauce 233 - Kromeskies of Fish 93 - - - L - Lobsters 165 - Lobster a la Francaise 173 - Lobster, Astor House 171 - “ Bisque 162 - “ Chowder 170 - “ Croquettes 179-180 - “ Devilled 176 - “ Fricassee 172 - “ Patties 178 - “ Soup 169 - “ Stewed 177 - “ Stuffed 175 - “ to Bake whole 168 - “ to Boil and Serve Hot 166 - “ to Broil 167 - - - M - Mackerel, to Broil 234 - Maitre d’ Hotel Butter 32 - Marinade, Hot 95 - “ Cold 96 - Matelote of Fish 97 - Mariners Matelote of Fish 98 - Menhaden, to Cook 10 - Mussel Chowder 146 - - - O - Oyster Crabs 163 - “ Croquettes 195 - “ Fritters 190 - “ Patties 194 - “ Pie 193 - “ Saute 183 - “ Soup 187 - Oysters a la Newport 189 - “ au Gratin 191 - “ Creamed on Toast 185 - “ Scalloped 192 - “ Steamed 184 - “ Stewed 188 - “ to Broil 182 - “ to Fry 181 - “ to Parboil or Blanch 186 - - - P - Perch to Cook 235 - Pickerel Baked 236 - Pollock to Cook 82 - - - Q - Quahogs 141 - “ a la Provincetown 144 - “ Raw 142 - Quahog Chowder 145 - “ Cocktail 143 - - - R - Ray, Caper Sauce 237 - Rock Bass 243 - Red Snapper 233 - - - S - Salad, Crab 204 - “ Dressing, Cream 199 - “ “ French 201 - “ “ Mayonnaise 196 - “ “ Mayonnaise, Red 197 - “ “ “ Green 198 - “ “ Piquante 200 - “ “ Sardine 202 - “ Fish 205 - “ Lobster 203 - “ Oyster 208 - “ Salmon 206 - “ Shrimp 207 - Salmon to Cook 244 - “ Land Locked, to cook 240 - Salmon Trout, Baked, Cream Sauce 240 - Salmon Cutlets, Herb Sauce 238 - Sauce, Acid 20 - “ a la Maitre d’ Hotel 33 - “ a l’ Aurore 34 - “ Anchovy 21 - “ Allemande 34 - “ Cardinal 27 - “ Bechamel 31 - “ Blonde 36 - “ Caper 24 - “ Celery 42 - “ Cream 18 - “ Curry 50 - “ Drawn Butter 16-17 - “ Egg 22 - “ Genevese 56 - “ Hollandaise 25 - “ Italian 47 - “ Lobster 30 - “ Mushroom, Brown 54 - “ “ White 55 - “ Normandy 49 - “ Olive 40 - “ Oyster, White 38 - “ “ Brown 39 - “ Parsley 23 - “ Parisian 48 - “ Piquante 5 - “ Ravigote 46 - “ Sardine 53 - “ Shrimp 29 - “ Sonbise 28 - “ Spanish 37 - “ Supreme 41 - “ Tartare, Cold 43 - “ Hot 44 - “ Tomato 51-52 - “ White 19 - “ Wine 26 - Scallops 147 - “ Fried in Crumbs 149 - Scallop Fritters 149 - “ Scallops 148 - Seaside Scallops 150 - Shad, Baked 241 - “ Fillets with Mushrooms 242 - Sheepshead a la Creole 245 - Shute & Merchant’s Special Recipes page 33 - Smelts, Brochet of 248 - “ Baked 228 - Skate, to Cook 237 - Sole, Fillet of page 33 - Sucker, to Cook 66 - Striped Bass, Newport Style 217 - Sturgeon, Roasted 247 - - - T - Tautog, Baked 243 - Trout a la Chambord 246 - “ “ Genevoise 247 - “ Baked, Herb Sauce 239 - “ Scallops of 252 - “ Stewed 250 - “ Brook, to Cook 251 - Turbot, Boiled 203 - Tarpon, to Cook 247 - Turbot, American, to Cook 253 - - - W - Whiting, to Cook 62 - Weakfish, to Cook 211 - - [Illustration: decorative glyph] - - - “Gold Wedge Brand” - FIBERED CODFISH. - A RETROSPECT. - Mechanics’ Food Fair, Oct. 1894. - - At the World’s Food Fair at Mechanics’ Building, - Where all was fresh with paint and gilding, - I wended my way booth to booth, - Tasting of samples from each forsooth— - Nor thinking of all the ills ’twould bring - To those who were doing this self same thing. - - Many and Good were the samples we tried - Of food that was baked and food that was fried, - But the Choicest and Best of it all to me - Were the wonderful Fish-balls one could see - At the booth of a well known Gloucester firm, - Who at good fortune had taken their turn; - Shute & Merchant had chosen this stand - To show up their “Fibered,” “the Gold Wedge brand.” - - A wonderful product, so pure and white, - No bones,—no work,—no odor—but light - As a feather, the fish balls came; - ’Twas all they could do to furnish the same - To the surging crowd, that clamored loud - For those fish-balls heaped upon the stand, - From “Fibered Codfish,” “Gold Wedge brand.” - - A sequel there is that will tell you why - This Far Famed Fibered you’d better try; - I’ll give you the “Wink,” “’Tis as good as a nod,” - It’s made from - “The Genuine Georges Cod.” - - [Illustration: decorative glyph] - - - SHUTE & MERCHANT’S - - Fibered Brands, Packed in 1 and 1-2 lb. Cartons. - - Gold Wedge, - Windsor, - Swan’s Down, - Defender. - - [Illustration: decorative glyph] - - - SHUTE & MERCHANTS - - Fibered for Family Use. - - Happy Thought, - Erin, - Novelty, - Lenox, - Crystal, - Shamrock. - - [Illustration: decorative glyph] - - - Please note some of the Advantages of our - FIBERED FISH. - -1st. It needs no cooking, thus doing away with the odor which usually -comes from the ordinary salt codfish. - -2nd. It is fibered by a machine (of our own make) which preserves all of -the original flavor and fibre of the codfish. - -3rd. A pound package of FIBERED CODFISH is equal to two pounds of -ordinary salt codfish, and it can be made ready in ten minutes time. - -4th. FIBERED CODFISH makes the finest codfish balls and creamed codfish -of anything in the market. A trial package will convince the most -skeptical. - - [Illustration: back cover] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK FISH COOKING *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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