The Landmarks club cook book

Pick over one pint of codfish, pour boiling water on, let stand on back of stove. Put one pint milk in saucepan, 'save half cup cream. One tablespoon of butter, one of flour ; stir into the hot milk; then add one egg beaten light to the half cup of cold milk, and stir this in. After it has boiled up, throw in the codfish, drained dry, and cook slowly five minutes. Mrs. J. G. Mossin. CRAB CAKES FOR BREAKFAST OR LUNCH. Take the crab after it is picked, season it high with red pepper and salt. Then add butter and make into round cakes, using a little flour to hold them together. Dip cakes in egg and cracker beaten fine and fry in hot butter or lard. Mrs. Stephen M. White. CRAB CREOLE. Two onions, one pepper, two medium sized tomatos, chopped fine and simmered in butter. When done add cream and cayenne pepper ; lastly the meat of a crab, and let it all warm through. Mrs Fred Walton. CRAB A LA FRAN9AISE. Place a layer of crab in a baking dish, or ramekins, spread over it a little home-made mustard, a little cayenne pepper, some chopped parsley, and a little salt. Then pour over the first layer enough cream sauce to cover. Then another layer of crab until the dish is filled. Sift some cracker crumbs over the top. Put some bits of butter on the top and bake a light brown. The cream sauce is made with a lump of butter, melted in a saucepan, to which a tablespoonful of flour is added. This is stirred over a moderate fire; milk is added until the sauce is only moderately thick. Mrs. George J. Denis. CREAM FISH. Boil six pounds of fish. When cold, pick to pieces. Make a sauce of one quart of milk, in which boil an onion tied in a bag; when the milk boils, stir in a cupful of butter, rubbed in five tablespoons sifted flour. Let cook thoroughly. Season with salt, red pepper, little parsley chopped fine. Mix with fish, sprinkle bread crumbs on top and bake a few moments. Mrs. C. C. Carpenter. SCALLOPED FISH. Pick any cold fresh fish or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion, cut very fine, a sprig of parsley minced fine; add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white pepper; then stir in two tablespoonfuls of corn starch or flour rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to serve it in, butter the sides and bottom ; put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread crumbs, then a layer; of fish again, and so on, until the dish is full ; spread cracker or bread crumbs last on the top to prevent the milk from scorching. Mrs. E. B. Millar. MARINADE HERRING. Soak six Holland herrings over night in cold water ; then skin and take out bones and cut in squares. Put the roe through a sieve, cutting with lemon or vinegar; cut one onion in thin slices, use a teaspoon pepper-corn, four cloves, half cup diluted vinegar ; let stand twenty-four hours. It is then ready for use. Mrs. J. G. Mossin. LOBSTER CHOPS.