The complete cook book

Pour off liquid from one can of salmon, empty meat into a bowl and pick out bones and skin. Mash meat as smooth as possible, moisten with a little milk, add pepper, salt, a tablespoonful of butter and two eggs. Mix thoroughly and put on ice for two or three hours. When time to serve have grease boiling. With a fork separate portions of the mixture, roll it in eggs and bread crumbs, drop in pan and fry a light brown. RED SNAPPER— WITH MEXICAN SAUCE. ^ Clean, wipe and dry the fish, rub with salt and pepper and lemon juice stuff and sew. Cut gashes two inches apart on JDoth sides, and place narrow strips of breakfast bacon in the gashes. Skewer into the shape of S. Dredge well with flour. Put it in hot oven without water; baste when flour is browned, and baste often afterward • fifteen minutes to the pound is the rule for baking. ' The Complete Cook Book. 57 Stuffing: One cup cracker crumbs, a dash of pepper and salt to taste, one teaspoonful of chopped onion, one teaspoonful of chopped parsley, one teaspoonful of chopped sour pickle, a lump of butter the size of a hen's egg. Melt the butter and mix all together. Sauce : One lemon, one cup of vinegar, one tablespoonful of celery seeds, four eggs, one teaspoonful of mustard, one-half cup of olive oil, one tablespoonful of Worcestershire sauce, salt and pepper to taste. Beat the eggs, dissolve the mustard in the vinegar, and add to the eggs ; then add olive oil, celery seeds, Worcestershire sauce, lemon, salt and pepper, and cook until thick. Cut the lemon in small, thin slices. Garnish the dish with slices of hard-boiled eggs. CODFISH. One does not need a fish kettle to boil fish properly, but it is rarely sent to the table whole, yet tender, even jay a cook who has her kitchen cupboard stocked with every convenience. On Friday next try boiled cod with oyster sauce, and if the following recipe is carefully followed the family will not be aware that they are not indulging in halibut, which costs more than double. Cod carelessly boiled and without proper sauce is woolly and tasteless, but with care is just the reverse. If a fish kettle is not at hand, a plate in the bottom of an ordinary large saucepan will answer the purpose. The cod is then sewed or fastened with safety pins in a piece of cheese cloth, which should be washed out after use and kept for this purpose; the edges are to be sewn together, as there must be only one thickness over the fish. The fish is first washed in very cold water, placed in the cloth on the plate, covered with boiling salted water, ten minutes, exactly, allowed to each pound, then simmered surely but slowly. When the cloth is removed the fish will be in good shape and ready for the sauce to be thrown over. The latter is to be prepared while the fish is cooking by stirring a tablespoonful of sifted flour into one of boiling butter, then adding gradually to this half a pint each of hot milk and oyster juice; when this is smooth the oysters are stirred in. pepper and salt to taste added, and as 58 The Complete Cook Book. soon as the oysters begin to curl at the edges the sauce is completed. For a change, the oysters may be omitted, and boiled shrimps or chopped parsley added to the sauce instead. DEVILED SARDINES ON TOAST. Place the yolks of four eggs in a stewpan with a tablespoonful of butter, salt and cayenne to taste; stir these over a slow fire until it forms a paste. Trim each sardine and wipe dry, and mash them into this paste. Dish them up on strips of toast and serve hot with slices of lemon. CODFISH CAKES.