European and American cuisine

Salt Codfish^ Boiled. — Soak 3 pounds salt codfish for several hours in cold water, changing the water twice ; 2 hours before serv- ing lay the codfish into a saucepan, cover with cold water, and set on side of stove to heat the fish gradually (care must be taken not to let it boil). When nearly boiling drain off the water, return to the saucepan with fresh cold water, and again let it come nearly to a boil ; repeat this once more, then dress on a warm dish, and serve with butter sauce, Worcestershire sauce, and English mixed mus- tard. Codflsh Cakes* — Soak 1 pound of codfish in cold water for sev- eral hours, then place it in a saucepan over the fire, cover with cold water ; as soon as it begins to boil drain off the water, cover again with cold water, and let it come to a boiling point ; then drain off all the water, remove the bones, chop the fish fine, and mix it with an equal portion of mashed potatoes ; add Ys tablespoonful butter and 1 egg ; form the mixture into round balls the size of an egg, fiatten, and fry light brown in drippings or lard ; serve on a hot dish with catsup. Godflsli Balls & la Patricia.— Prepare the codfish and pota- toes as in foregoing recipe, form it into small balls like a walnut, then dip each one first into fiour and then each separately into beaten egg, and cover with bread crumbs ; drop into boiling fat, fry light brown, remove with a skimmer, lay for a few minutes on paper, and serve on a hot dish. SALMON. 179 SALMON. Seasonable the year round. Where founds etc. — The salmon are of great importance to man as an article of food, and are the most esteemed of any fresh-water fish. The species, which are numerous, inhabit the sea and fresh water ; they are found in the northern waters of Europe, Asia, and America ; none have been found in South America, the East Indies, or Africa. Their flesh is red-colored and delicate, and of excellent taste. Their average weight as they are sold in our markets is from 27, to 30 pounds, and it is said that they obtain a weight as high as 60 to 70 pounds. During the month of September salmon advance very much in price ; then again fresh salmon caught on the Atlantic coast go out of season at the end of this month. Fresh salmon in the Columbia Siver are caught all the year round, and are shipped in refrigerator cars and received daily in our markets. How to truss and boil a Wbole Fish.— Select a medium- sized fresh salmon, clean, and wash it; then thread a trussing needle with fine, strong cord, pass the needle first through the eyes of the fish, then tie the cord under the jaw ; next pass the needle through the center part of the body, draw the string tightly, 80 that the head is drawn to the left side close to the body of the fish ; then fasten the string round the end of the tail (this gives the fish the form of the letter S). All large fish which are prepared either for boiling or baking can be trussed the same way ; another way is to simply tie a string around the head of the fish. After pre- paring in this way, place on the grating of a fish kettle, cover with cold water, add for every 2 quarts of water 1 heaping tablespoonf ul salt, 2 onions cut into slices, 1 sliced carrot, a bouquet, and V4 <^^P rinegar ; place the kettle over a quick fire ; as soon as it boils draw the kettle to side of stove, and let simmer till done, which may