A calendar of dinners, with 615 recipes

Wash and dry the cod, and cut into pieces two inches square. Melt Crisco in a saucepan, fry cod lightly in it, then take out and set aside. Add sliced onion, flour, and curry powder to the Crisco in saucepan and fry ten minutes, stirring continuously to prevent onion becoming too brown, then stir in the stock and cocoanut, stir until it boils, and afterwards simmer for twenty minutes. Strain and return to saucepan, add lemon juice and seasonings to taste, bring nearly to boil, then put in fish, cover closely, and cook slowly for half hour. An occasional stir must be given to prevent the fish sticking to the bottom of the saucepan. Turn out on hot platter and serve with rice. The remains of cold fish may be used, in which case the preliminary frying may be omitted. Flounder a la Creme 1 flounder about 2 lbs. 1 blade mace 2 cupfuls milk 6 whole white peppers 1 tablespoonful cream 4 tablespoonfuls flour 3 tablespoonfuls Crisco Lemon juice Salt and pepper to taste Skin flounder, and take fillets off neatly by sharply cutting down the middle of back, and pressing the knife close to the bones. This will produce 4 long fillets. Cut each of them in half lengthways, and tie up in pretty knot; sprinkle a little salt over and put them aside. VWash skin, bones of fish, put them into a small saucepan with milk, mace, and whole peppers and simmer for half hour; strain milk into clean saucepan; add fillets, and allow to simmer for ten minutes. Lift them out, and add to milk the Crisco and flour beaten together; stir till it becomes quite smooth; add salt, pepper and lemon juice to taste, and cream; put in fillets gently and warm through; dish neatly and pour the sauce over them. Serve very hot.. Fish Flounder a la Turque For Fish For Sauce 1 large flounder % lemon 1 teaspoonful chopped parsley 1 egg 3 tablespoonfuls breadcrumbs % cupful melted Crisco 2 tablespoonfuls Crisco 1 yolk of egg ¥% teaspoonful powdered herbs % teaspoonful mustard 1 pinch powdered mace ¥% teaspoonful salt Salt, pepper, and red pepper 1 pinch red pepper to taste 1 tablespoonful vinegar ¥% cupful picked shrimps 2 chopped gherkins 1 teaspoonful chopped parsley For fish. Wash dry and trim flounder. On one side make cut down center from near head to near tail and raise flesh from the bones. Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, and insert under the fillets of the flounder, leaving the center open. Dot with Crisco. Brush fish over with remaining egg, sprinkle with browned breadcrumbs, put on Criscoed baking tin, and bake thirty minutes. Serve with sauce. For sauce. Put egg yolk into a bowl, and, with a wooden spoon stir a little; then add by degrees melted Crisco, stirring constantly; then add seasonings, vinegar, gherkins and parsley. Fish Pudding (Kate B. Vaughn) For Pudding For Sauce 2 Ibs. cooked fish 3 tablespoonfuls flour 1 cupful milk 3 tablespoonfuls Crisco 1 tablespoonful flour 1 slice carrot 1 tablespoonful Crisco 1 slice onion 2 eggs 1 slice celery Salt and pepper to taste 1 blade of mace 1% teaspoonful onion juice 1 bay leaf 1 tablespoonful Worcester- 6 whole peppers shire sauce 1 sprig of parsley Cream sauce Y% teaspoonful salt 1 cupful thick cream For pudding. Boil fish in boiling salted water till done. Shred or break in small pieces, and free from skin and bone. Blend Crisco and flour in a saucepan over fire, add milk and stir till boiling, remove from fire, add eggs well beaten, seasonings, and mix well. Turn into Criscoed fireproof dish, cover with greased paper, set in warm water, and bake in moderate oven for 45 minutes. Serve with the sauce, potato balls, and chopped parsley.