The household cook book

CREAMED FISH — Take 1 can salmon, turn it on a platter, take out all pieces of skin and bone and pick it well to pieces; drain, and let it stand 2 or 3 hours to aerate. Make the " White Sauce" previously given; add the salmon and stir constantly until well heated through ; then add a little lemon juice and serve. In the same way any other kind of fish can be cooked. CREAMED SALT COD.— Shred it well, put it in a colander and pour on boiling water 2 or 3 times. Prepare the " White Sauce " previously given; when hot put in 1 pint of the fish; when ,it is well heated add 1 cup cream; let it get hot and serve. FISH WITH SAUCE PIQUANTE.— Prepare the "Sauce Piquante" as previously directed; when hot, put in 2 cups cold flaked fish, and cook it till thoroughly heated through, turning it often so that the sauce may permeate it well. HALIBUT STEAKS — Have the steaks 3 or 4 inches square and about I inch thick. Sprinkle on salt and pepper, dip in beaten egg and roll in flour. Put 4 teaspoons butter in the blazer and when smoking hot put in the fish and fry it nicely. Garnish with slices of lemon, or sprinkle on lemon juice. SARDINES.— Free them from oil by letting them drain on paper, and scrape off the skin carefully. Choose those which are boneless. In the chafing dish melt 2 teaspoons butter; when hot put in the sardines and cook them carefully, turning them once to cook *NoTE.— For chafing dish cookery, paprica (which is a kind of red pepper) can be used in place of cayenne, and many prefer it. both sides. When done, season with salt and pepper, sprinkle on a little lemon juice, and serve on toast. BROOK TROUT — Dress the trout and dip them in beaten egg seasoned with salt and pepper and roll them in flour; put 4 teaspoons butter in the blazer and when it is smoking hot put in the trout and cook till done. Time about 5 or 6 minutes. If desired, a little parsley can be fried with them. They can be fried the same way in olive oil if preferred. BOILED WHITE FISH — Into the blazer put a slice of white fish nearly large enough to cover the bottom ; pour on enough hot water to cover it, add 1 tablespoon vinegar and | teaspoon salt, and boil till done. Time, about 10 minutes. When served, pour on melted butter and sprinkle on chopped parsley. BROILED OYSTERS.— Rub butter on the bottom of the chafing dish and when hot put in large, plump oysters; when one side is done turn and cook the other. Watch carefully or they will scorch, as they quickly brown. Add more butter if they stick to the bottom. Serve at once when done. DEVILED OYSTERS.— In the blazer mix 1 teaspoon Worcestershire sauce, 2 teaspoons melted butter, \ teaspoon each of curry powder and salt, and a pinch of cayenne; as it heats put in 1 cup oyster liquor, and when it boils put in the oysters; cook them till plump, turning them 2 or 3 times, and serve at once. FRIED OYSTERS — Drain large oysters, sprinkle on pepper and salt, and roll in cracker crumbs. Into the blazer put 3 tablespoons butter, and when hot put in the oysters; when one side is done turn and cook the other; lift out with a fork. Serve slices of lemon with them, or squeeze on a little lemon juice.