The Cook County cook book

PICKED CODFISH.— Pick the fish in small particles, separating the fibers as near as possible. Freshen by leaving it in water 1 hr. Pour off the water and cover again with fish. Bring to a scald, and pour it off. Pour enough milk over to cover the fish. Add to a qt. of the soaked fish, butter size of ^2 an egg, a. very little flour, and a dust of pepper. Take off the fish, thicken it with 2 beaten eggs. — Mrs. E. D. Kelley, Winnetka, 111. CODFISH PUDDING.— Mix together 1 cup codfish, picked fine, 2 cups mashed potatoes, 1 pt. cream or milk, 2 eggs, beaten, y2 cup butter, and a little salt and pepper, mix well. Bake in a baking-dish 20 to 25 minutes. — Mrs. C. E. Barber, 3235 South Park Ave., Chicago, 111. COD'S ROE. — Shave smoked cod's roe into small pieces, put it into a saucepan with butter and a little pepper. Stir well over the fire, and pour it on pieces of toast, cut diamond-shaped. — Mrs. E. D. Kelley, Winnetka, 111. CODFISH SOUFFLE.—Pick apart 5^ lb., wash well in cold water; cover it with boiling water, and let it stand for J/2 an hr.; drain, and press dry. Have ready 1 pt. mashed potatoes that have been beaten until light, stir in the codfish; add the pepper and the yolks of 2 eggs, and then fold in the well-beaten whites. Put this into a baking-dish, and bake in a quick oven until golden brown. — Mrs. H. W. Borquette, 2441 S. Wabasli Ave., Chicago, 111. COD SOUNDS AND TONGUES.— Soak, scrape and boil as many cod sounds as required. Drain and put them into a stewpan with sufficient w'hite stock to cover them. Season the sauce with salt, pepper and powdered mace, thicken it with a lump of butter rolled in flour; just before serving, add the juice of a lemon. Serve with egg sauce. — Mrs. E. D. Kelley, Winnetka, 111. SPANISH COD.— Take 1 or 2 slices of cod, tail end, remove the skin, dredge over with flour, and fry in hot lard until nicely browned. Take it out with an egg-slicer, drain, and put into a saucepan with as much brown gravy as will swim it. Add a little salt and cayenne, the juice of J^ of lemon, 1 lump of sugar, an onion stuck with 2 cloves and a little tomato catsup. Simmer until the fish is cooked. Place it on a hot dish, strain the gravy, thicken it with a little hot butter. — Mrs. E. D. Kelley, Winnetka, A "CAPE COD FOLKS" TID-BIT.— Soak 2 lbs. of cod over night. In the morning wash and scrub it with a ibrush to remove lingering crystals of salt, and cover with hot water, in which an onion has been boiled. Let it stand in this until the water is cold. Take out the fish and lay between 2 towels until perfectly dry, broil on both sides, turning twice; lay it in a hot dish; break to pieces with a fork, and cover well with hot drawn butter, seasoned with pepper, lemon juice, and minced parsley. Let it stand covered for 10 minutes over hot water before serving. — Mrs. B. Basil, 2906 Vernon Ave., Chicago, 111. BROILED SOFT-SHELL CRABS.— Clean a number of softshelled crabs, dip them in melted butter and season with pepper and salt. Put them on a gridiron and broil until the shells are slightly brown. When done, serve with melted butter. Garnish the plate with lemons, cut into quarters. — Mrs. C. J. Jeffries, Winnetka, 111. HARD-SHELL CRABS IN COQUILLES.— Pick out the