Dora's cook book

Skin and parboil them; cleanse the back bone of all coagulations ; cut them in pieces about three inches in length ; dip in flour and cook in pork fat until brown. J COD PIE. Any remains of cold cod, twelve oysters; sufficient melted butter to moisten it; mashed potatoes enough to fill up the dish. Flake the fish from the bone and carefully take away all the skin. Lay it ina pie dish, pour over the melted butter and oysters, and cover with mashed potatoes. Bake half an hour, and send to the table of a nice brown color.. BOILED WHITE FISH. Lay the fish open; put it in a dripping pan with the back down; nearly cover with water; to one fish put two tablespoonfuls salt, cover lightly and simmer (not boil) one half hour; dress with gravy, butter and pepper; garnish with sliced eggs. For sauce, use a piece of butter the size of an egg, one tablespoonful of flour, one-half pint of boiling water; boil a few minutes and add three hard-boiled eggs, sliced. FISH SALAD. Boil tender a white fish or trout; chop fine; add same quantity chopped celery, cabbage or lettuce ; season same as chicken salad. EGG SAUCE FOR FISH. Prepare drawn butter, and add to this four hard-boiled egos chopped fine. CANNED SALMON. The California canned salmon is nice served cold with any of the fish sauces. For a breakfast dish it may be heated, seasoned with salt and pepper, and served on slices of toast, with egg sauce poured over it. BROOK TROUT. If small, fry them with salt pork; if large, boil and serve with drawn butter. OYSTER SALMON. A delicious way to cook salmon is to boil them and serve with a gravy made of butter, flour, pepper, salt and plenty of oysters. Cook the oysters in a very little water, then stir in the sauce. Canned salmon is very nice prepared this way.. SMOKED HERRING OR YARMOUTH BLOATERS. The best way to cook these is to make incisions in the skin across the fish, because they do not then require to be so long on the fire, and will be better than when cut open. The hard roe makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water one hour before dressing. TO BAKE SMELTS. Smelts, bread crumbs, one-quarter pound fresh butter, two blades of pounded mace, salt and cayennne to taste. Wash and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking dish. Cover them with fine bread crumbs and place little pieces of butter all over them. BROILED WHITE FISH—FRESH. Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh, bright coals. When a nice brown, turn for a moment on the other side, then flake up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting cobs under the gridiron. SHELL FISH. FRIED OYSTERS. Prepare a seasoning of black and red pepper and salt, and four eggs to fifty oysters; mix well together; dry the oysters; dip them into the seasoning, and then, one by one drop them into powdered crackers, and fry in butter or beef drippings. TO PICKLE OYSTERS. Wash fifty oysters in their own liquor, wipe dry, strain the liquor, adding to it a dessert-spoonful of pepper, two blades of mace, and seven tablespoonfuls of cider vinegar; simmer the oysters a few minutes in the liquor, then put them in small jars; boil up the liquor again, skim, and cool; pour over the oysters. Cover close. OYSTER MACARONI. Boil macaroni in a cloth to keep it straight. Put a layer in a dish seasoned with pepper, salt, and butter, then a layer of oysters until the dish is full. Mix some grated bread with a beaten egg; spread over the top, and bake. OYSTER AND CLAM FRITTERS.