Twentieth century home cook book

For broiling fish, the gridiron must be rubbed with a piece of fat, to prevent its sticking. Lay the skin side down first. Fish should never be turned with a knife and fork, but hold a tin-sheet upon it with one hand and turn over the gridiron with the other. Fish will break if not turned in this way. All fish should be eaten immediately after being cooked. FISH A LA CREME. Boil a fish, pick out all the bones, and mince well. Mix a pint of cream, one tablespoonful of flour, one onion chopped fine, salt, and a half pound of butter ; set it on the fire and stir until it thickens. Put in a deep dish alternately fish, cracker crumbs, and cream. Bake in a moderate oven until brown. BAKED FISH. Take any kind of nice fish large enough to bake ; when clean, dry with a cloth and fill with a dressing made of four or five hard-boiled eggs chopped fine, bread crumbs, pepper, salt, a little parsley and onions, if liked; tie it up well with cords to keep dressing in, put in a baking pan with a little water, and bake. Be sure to keep quite moist while cooking by basting often ; when well cooked put on a platter, clip the strings, and pull them off, and cover fish with a thick sauce made of four or five hard boiled eggs, mashed, one half cup of vinegar, one tablespoonful of butter, two tablespoonfuls of sugar, pepper, salt, and a few white mustard seed ; let this cook till stiff, pour over fish on platter, over this arrange the chopped whites of eggs, and garnish around with curled parsley. —Mrs. y. P. Hird. BAKED WHITE FISH. Prepare a stuffing of fine bread crumbs, a little salt pork chopped very fine ; season highly with sage, parsley, pepper, and salt. Fill the fish with the stuffing, sew it up, sprinkle the outside with salt, pepper, and pieces of butter • dredge with fiour, and bake one hour. Baste quite often. Serve with HoUandaise sauce. WHITE FISH A LA POINT. After cleaning the fish lay it open, remove the back bone, placing it in a buttered baking pan, skin next to the pan. Season freely with pepper, salt, little lemon juice, and butter. Put two cups of water in the pan around the sides of fish. Bake in a hot oven ; a four pound fish should cook fifteen minutes. Large white fish are superior to small ones. — H. M. Kinsley^ Chicago. TO BAKE SHAD. Split the shad down the back, wash, and salt well, wipe well with a cloth, rub inside and out with a small quantity of cayenne pepper. Prepare a dressing of bread crumbs, seasoned with pepper, salt, thyme, celery seed, some chopped onions, and a spoonful of butter. Tie the fish well in order to keep in the stuffing, place in a baking pan with water enough to bake it, and a large spoonful of butter. Dust a little flour over the fish. Baste well while cooking Cook slowly until well done. TO FRY SHAD Cut up and sprinkle well with pepper and salt, roll in flour and fry in hot lard. TO COOK SHAD ROE. Drop into boiling water for a few minutes, take out, drain, season them with salt and pepper, dredge with flour, and fry a nice brown. TO BROIL SHAD. Split and wash the shad, then dry it on a cloth. Season with salt and pepper. Grease your gridiron well ; when hot, lay the shad upon it, the skin side down, in order that it may retain the juice ; when done, butter it and send to the table. BOILED BASS. Clean the fish well, put it in a saucepan with sufficient water to cover it add salt, place the saucepan over the fire ; after boiling a few minutes see if the fins are loose and can be removed readily ; if so, take it from the pan, place on a platter, surrounding the fish with hard-boiled eggs. Serve with sauce. BOILED BLUE FISH. This may be prepared the same as bass. BAKED BLUE FISH. Prepared in the same manner as baked shad. BAKED SHAD STUFFED WITH OYSTERS.