The Cook County cook book

BAKED SARDINES.— Toast crustless slices of graham bread, and butter them. Put the drained sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine cracker crumbs. Set the plate in the oven, and bake the fish for 10 minutes. Transfer the sardines to the toast, and keep hot while you make the following sauce: Strain J^ pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat. Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a J^ teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper to taste. Boil up once, and pour over the sardines and toast. You may substitute white bread for brown, and omit the tomato sauce entirely. — Mrs. E. Freeman, 3304 State St., Chicago, 111. BROILED SARDINES.— Broil over hot coals for a minute or so, turning them once. Put 2 fish on large slices of toast. Pour over a little hot oil which is left in the can. — Mrs. E. D. Kelley, Winnetka, 111. SARDINES IN CUPS.— Cut rounds of stale bread more than 54 an inch thick. Press a small cutter inside of the larger round, half way through the bread. Scrape out the crumbs from the inner round, leaving sides and bottom whole. Set upon the upper grat- ing of a 'hot oven, until crisped to a light brown. Turn, and toast the bottom of the cups; then butter well. Skin and head 8 sardines. Scrape to a smooth pulp, and mix with this sauce. Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoonful of anchovy paste, and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble, fill the sardine cups, which should have been kept hot. Send around sliced lemon with them. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. GRILLED SARDINES.— Cut as many strips of bread as you have sardines, making each piece a little longer and broader than the fish. Toast or fry these. Roll your sardines in egg, and then in fine cracker crumbs, and fry to a light brown. Lay a sardine on each strip of toast, and garnish with lemon and parsley. — Mrs. L. C. Hiazlett, 111 E. Ohio St., Chicago, 111. ESCALLOPED SCALLOPS.— Parboil 1 pt. scallops and put into a baking-dish with 2 cups white sauce (milk thickened with flour and butter); cover with cracker crumbs and bake a nice brown. — Mrs. D. E. Gentry, Glencoe, 111. SCALLOPS. — Dry them after washing and trim away the beard and black parts, and roll in cracker dust, afterwards in egg and crumbs, mixed with pepper and salt, and drop them into boiling fat for a minute. — Mrs. C. J. Jeffries, Winnetka, 111. CURRIED SCALLOPS.— Stew the scallops in just enough oyster liquor to cover them. Bring gradually to the boil, after which cook 2 minutes. Have ready in another vessel a white sauce, made by stirring into a tablespoon of hissing hot butter, a tablespoon of white flour and a teaspoon of curry powder; add to these when smooth the hot liquor from the scallops, a little at a time, stirring all in. Lastly, put in the scallops; boil 1 minute, and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Serve sliced lemons with this dish. — Mrs. H. E. Gillette. 1841 S. Wabash Ave., Chicago, 111.