Twentieth century home cook book

Clean the soles thoroughly, pull off the brown skin, cut off the head, and with a pair of large scissors trim away the fins close up to the fillets ; then wash and wipe the soles dry and roll in little flour ; dip them first into beaten egg, and then into fine bread crumbs ; place the fish on a dish in a cool place until within twenty minutes of dinner time ; then fry them in hot fat; when done, drain them on a napkin, and dish them up with some fried parsley. Serve with a sauce boat full of shrimp or anchovy sauce . FRIED HALIBUT. Select choice slices, wash and dry nicely, then remove the skin. Dip the slices of the fish in beaten egg, then in fine cracker dust (first salt and pepper well) , have ready a pan half full of lard boiling hot, drop in the lard, and fry a pretty brown on both sides. Drain and serve hot. BROILED HALIBUT. _ Broil just as you would other fish, upon a gridiron ; season with pepper and salt. Put on a hot dish and butter freely, serving in a covered dish. SALMON IN A MOULD. One can of salmon, four eggs beaten light, four tablespoonfuls melted butter (not hot) , half cup of fine bread crumbs ; season with salt, pepper, and minced parsley ; chop the fish fine, rub the butter in till smooth ; beat the crumbs with the eggs, and season before working together. Put in a buttered bowl and steam one hour — Mrs. Ferris. FRESH SALMON, BOILED. Take several pounds of salmon, wash carefully, rub the inside with salt, tie it up in a cloth, and boil forty minutes ver}' gently ; when about half done turn it over. Serve with egg-sauce. FRESH SALMON, FRIED. Cut the slices very near an inch thick, dredge with flour ; or dip in egg, then in crumbs, and fry in hot fat. BROILED SALMON. Cut the slices an inch thick, season with pepper and salt, butter a sheet of white paper, lay each slice on a separate piece ; enclose them in it with their ends twisted. Broil over a bright fire, and serve with anchovy or caper sauce. CODFISH BALLS. After removing all the bones from the fish (which has been previously soaked and boiled to pieces), pick into shreds, and then let it drain. To one pound of fish, allow one dozen Irish potatoes, boiled and mashed very fine ; season with pepper, salt, and a teacup of sweet milk ; break one egg; : then mix all together, make into rolls and bake a light brown. FISH BALLS. One cup chopped codfish, whites of two eggs, the yolks of same ; beat and mix well with two cups of mashed potatoes, and a spoonful of butter; work well and form into balls ; fry in hot fat. LOBSTERS. Some lobsters require longer boiling than others ; this depends upon their size. Pick the meat from the shell, cut into pieces of equal size, put them into the spider with the liquor which comes out of the shell, two tablespoonfuls of celery vinegar, a little cayenne pepper, a pinch of sugar, and two tablespoonfuls of butter ; dredge with flour, cover, and let it stew ten minutes ; stir it, when cooked, and serve. LOBSTER CUTLETS. Two lobsters, medium size ; one cup of bread crumbs, one small onion chopped fine, a pint of butter, little mace, add little cayenne pepper and salt, form into cutlets, spread out, let cool and form them in shape of chops, dip in egg, and roll in bread crumbs, and fry in boiling fat. CRABS. Crabs may be prepared as lobsters. Take the meat from the shell, put into a pan, with butter, pepper, salt, and pinch of mace, and very small quantity of water; dredge with flour and cook slowly a few minutes. Serve hot. Break off the small claws, and lay in rows around the outer edge of the dish. FRIED CRABS. Dip soft shell crabs in beaten egg, roll in cracker crumbs and fry in salt pork gravy. CLAMS. Boil the long clams, and the small round clams (with their shells on) in water enough to prevent their burning ; they will boil in about five