Dora's cook book

nicely flaked, one ounce of cold butter, a dessert spoonful — each of anchovy sauce and mixed mustard, one cup of cream, some salt, pepper, and a few bread crumbs. Make hot and serve. TO COOK ANY FISH. Split, season with salt and a little cayenne pepper, heat the gridiron, butter the bars and lay the fish on it flesh down, and broil over red coals. When cooked, place ona hot platter ; mix together a teaspoonful of minced parsley, the juice of half a lemon, a piece of butter the size of an egg. Spread this over the fish; put in the oven long enough to allow the butter to penetrate the fish. BAKED SALMON TROUT. Have your trout nicely cleaned, but it must be handled ry gently, and lay in a dripping pan with water and butter sufficient to keep it from scorching. Bake slowly, basting often. When nearly done prepare a sauce in the following manner: Have ready a half pint of cream, a gill of milk, two tablespoonfuls of melted butter, the beaten white of an egg and some chopped parsley ; put these ingredients into a farina kettle and let it get boiling hot. Serve the fish in a hot dish with a few spoonfuls of this sauce over it. CODFISH, FRENCH STYLE. After freshening it thoroughly, take equal parts of fish and cold potatoes. Slice the potatoes very thin and pick the fish in small bits; have also some hard-boiled eggs and slice them, be careful not to break them. Take an earthen baking dish, place in it layer of potatoes, then fish, then egg. Sprinkle some pepper over. Repeat until your dish is nearly full, cover with cream, put small pieces of butter over the top, turn a plate over it, and stand it where it will cook an hour slowly. To be eaten with buttered toast. SALT MACKEREL, Soak the fish four hours in luke warm water, changing the water several times ; then put into water loosely tied in cloths, and let the fish come to a boil, turning off the water once, and pouring over the fish hot water from the tea kettle; let this just come toa boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven. Serve with sauce. ANOTHER WAY TO COOK CODFISH. After it is freshened let it boil ten minutes; then mince it fine, mix it into mashed potatoes and mashed turnips or parsnips, season with mustard and cayenne pepper. To be eaten with egg sauce. CODFISH ON TOAST, Minced codfish boiled in milk and thickened with beaten egg, seasoned with chopped parsley and a pinch of cayenne, poured over buttered toast cut in small pieces. FISH, 3 19 SALMON PATTIES. Cut cold cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill the shells and serve. CHOWDER. Cut some slices of pork very thin, and fry it out dry in the dinner pot; then put in a layer of fish cut in slices, on the pork and fat; then a layer of onions, and then potatoes, all sliced very thin; then fish, onions, and potatoes again, till your ingredients are all in, putting some salt and pepper on each layer of onions. Split some crackers and dip them in water, and put them around the sides and over the top; put in water enough to come up in sight ; boil half an hour till the potatoes are done; add one cup sweet cream five minutes before you take it up. BAKED BLACK BASS. Eight good sized onions chopped fine, half that quantity of bread crumbs, butter size of an egg, pepper and salt, mix thoroughly with anchovy sauce until quite red. Stuff fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Tomatoes can be used instead of anchovies. If using them, take pork instead of butter, and chop fine.. EELS.