This will make an entire dinner of itself (soup, fish and vegetables,) adding, to finish, a simple dessert or a little fruit. Time to cook about ^ hour. UTIDIZING COLD FISH. CREAMED FISH — Use remnants of any cold fish left from din- ner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons of butter and two tablespoons flour until they bubble; then add 2 cups milk, 1 teaspoon salt, and pep- per or cayenn✪ Creamed Fishe. Butter a pudding dish, put in a layer of fish, then a layer of the sauce, and so on alternately. Spread bread or cracker crumbs on top, add bits of butter, and bake about 20 minutes in a hot oven. A little parsley, onion or lemon juice can be added to the sauce for flavor if desired. CURRY OF FISH — Use cold boiled or baked fish of any kind; pick it to pieces and remove all bones. In a little butter fry a sliced onion till quite brown; add 1 cup hot water and 1 teaspoon curry powder; then add 1 teaspoon of flour✪ Curry of Fish which has been mixed in a little cold water and freed from lumps. Then strain the sauce, put in the fish, heat till warmed through, and serve. ESCALLOPED FISH — Use remnants of any broiled, fried or baked fish left from dinner, picking the fish to pieces and removing all bones. Into a baking dish put alternate layers of the fish, and either mashed potatoes or cold boiled potatoes cut into small piec- es. Pour over a cream sauce made as directed for " Creamed Fish✪ Escalloped Fish," and bake in a hot oven about ^ hour. FISH 59 ESCALLOPED FISH No. 2 — Pick cold fish in pieces and remove all bones. Make a cream sauce as for "Creamed Fish." Into a pud- ding dish put a layer of fish, then a layer of bread or cracker crumbs; moisten it with the sauce, and season with salt and pepper, if needed, and put on bits of butter. Put in alternate layers in this way, fin- ishing with crumbs. Bake it in the oven till the crumbs are brown- ed on top — about 20 minutes. FISH CAKES — Take remnants of any cold fish, pull them to piec- es, and thoroughly incorporate with them a little butter and some mashed potatoes; season the whole with pepper and salt to taste, and a little cayenne if desired✪ Fish Cakes. Form the mixture-into cakes, and fry in smoking hot fat till of a golden brown. Serve garnished with parsley. Time to cook 1 or 2 minutes. FISH PIE. — Take any cold fish left from dinner, pick it into small pieces, removing all bones, and season with pepper and salt. Have a kettle of hot mashed potatoes✪ Fish Pie, put half the potatoes into the bottom of a pudding dish, spread the fish on it, and cover with the remainder of the potato. Smooth over the top and brown in the oven 10 minutes. FISH AND OYSTER PIE — Take remnants of any cold fish, pick it in pieces, remove all bones, spread a layer in a pudding dish and sprinkle with pepper and salt; spread on a layer of bread or cracker crumbs and oysters and sprinkle with nutmeg and parsley, and so continue with alternate layers. Form a covering of either crumbs, which should be browned, or pufp paste, which should be cut into long strips and laid in cross=bars over the fish, with a line of the paste first laid around the edge, and bake. Before putting on the top, pour in some melted butter, or a little thin white sauce✪ Fish and Oyster Pie, and the oyster liquor. Time to bake, if of cooked fish, ^ hour; if made of fresh fish and puff paste, f hour.

AI-modernized reading of the original text

This will make an entire dinner of itself (soup, fish and vegetables,) adding, to finish, a simple dessert or a little fruit. Time to cook about ^ hour. UTILIZING COLD FISH. CREAMED FISH — Use remnants of any cold fish left from dinner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons of butter and two tablespoons flour until they bubble; then add 2 cups milk, 1 teaspoon salt, and pepper or cayenne. Butter a pudding dish, put in a layer of fish, then a layer of the sauce, and so on alternately. Spread bread or cracker crumbs on top, add bits of butter, and bake about 20 minutes in a hot oven. A little parsley, onion or lemon juice can be added to the sauce for flavor if desired. CURRY OF FISH — Use cold boiled or baked fish of any kind; pick it to pieces and remove all bones. In a little butter fry a sliced onion till quite brown; add 1 cup hot water and 1 teaspoon curry powder; then add 1 teaspoon of flour which has been mixed in a little cold water and freed from lumps. Then strain the sauce, put in the fish, heat till warmed through, and serve. ESCALLOPED FISH — Use remnants of any broiled, fried or baked fish left from dinner, picking the fish to pieces and removing all bones. Into a baking dish put alternate layers of the fish, and either mashed potatoes or cold boiled potatoes cut into small pieces. Pour over a cream sauce made as directed for " Creamed Fish," and bake in a hot oven about ^ hour. ESCALLOPED FISH No. 2 — Pick cold fish in pieces and remove all bones. Make a cream sauce as for "Creamed Fish." Into a pudding dish put a layer of fish, then a layer of bread or cracker crumbs; moisten it with the sauce, and season with salt and pepper, if needed, and put on bits of butter. Put in alternate layers in this way, finishing with crumbs. Bake it in the oven till the crumbs are browned on top — about 20 minutes. FISH CAKES — Take remnants of any cold fish, pull them to pieces, and thoroughly incorporate with them a little butter and some mashed potatoes; season the whole with pepper and salt to taste, and a little cayenne if desired. Form the mixture-into cakes, and fry in smoking hot fat till of a golden brown. Serve garnished with parsley. Time to cook 1 or 2 minutes. FISH PIE. — Take any cold fish left from dinner, pick it into small pieces, removing all bones, and season with pepper and salt. Have a kettle of hot mashed potatoes, put half the potatoes into the bottom of a pudding dish, spread the fish on it, and cover with the remainder of the potato. Smooth over the top and brown in the oven 10 minutes. FISH AND OYSTER PIE — Take remnants of any cold fish, pick it in pieces, remove all bones, spread a layer in a pudding dish and sprinkle with pepper and salt; spread on a layer of bread or cracker crumbs and oysters and sprinkle with nutmeg and parsley, and so continue with alternate layers. Form a covering of either crumbs, which should be browned, or pufp paste, which should be cut into long strips and laid in crossbars over the fish, with a line of the paste first laid around the edge, and bake. Before putting on the top, pour in some melted butter, or a little thin white sauce, and the oyster liquor. Time to bake, if of cooked fish, ^ hour; if made of fresh fish and puff paste, f hour.

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Creamed FishCurry of FishEscalloped FishFish CakesFish PieFish and Oyster Pie

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