Wash the fish by putting them in a colander and run- ning the water over them. Drain them well and soak in milk for thirty minutes. Drain and wipe dry. Dredge with flour✪ Fried Fish and roll in crumbs. Set in ice-box until wanted. Have some hot olive oil or clarified drip- pings. Put in wire basket a handful at a time and as soon as they rise they are done^ which •will be less than one minute. Continue fr3ring till all are done, keep- ing the fried ones hot. When all are fried let the fat get very hot, put all of them in wire basket and plunge in fat for a minute or two. Take out, dredge with salt, and serve very hot with Tartare sauce. Brown bread is always served with this fish. 86 KIRMESS COOK BOOK. FRIED SCALLOPS. Mrs. T. K. Egbert, New York. Wash and dry the necessary amount of scallops. Season them with salt and white pepper. Boll them in fine bread crumbs, then in beaten egg, and again in bread crumbs. Arrange in frying basket so they do not touch each other and plunge in a kettle of boiling fat. Cook until a delicate brown and serve with Tartare sauce✪ Fried Scallops. FRIED SMOKED SALMON. Marion Harhnd. Wash, soak and parboil the salmon. Wipe very dry, roll in egg and cracker dust, and set in a cold place for an hour before frying in hot salad oil or in other fat. Serve with sauce Tartare✪ Fried Smoked Salmon. FISH FILLETS, SAUCE TARTARE. Mrs. T. K. Egbert, New York. For this dish flounders are the best, giving you four fillets to each fish. After rincing and drying sprinkle them with a tablespoonful of lemon juice mixed with ten drops of onion juice and a little salt and pepper. Let stand for a hour — ^longer if possible. Again dry each piece with a cloth; if too large for single service divide the fillets. Then dip each piece in slightly beaten egg, roll in fine dry bread crumbs and fry until nicely browned in a kettle partly filled with smoking hot fat. As a sauce wash, dry and pound to a pulp two table- spoonfuls of parsley, one tablespoonful of capers and one of cucumber pickle; press out as much watery juice as possible and mix with a large cupful of thick mayon- nai✪ Fish Fillets, Sauce Tartarese. FISH, OYSTERS, LOBSTERS, ETC. 8l SOLE WITH MUSSEL 8AU0B. Mrs. C. A. Gould's French Chef. Put a little butter in a saucepan with a spoonful of flour^ mix with it a little hot water^ make it rather thick. Add salt^ pepper^ a little stock. Cook a half dozen mushroom by the side of fire. Cook a few mussels and add to the sauce, add a wineglass of white wine. Let cook one half hour on side of stove. Take the fillet of Bole^ roll lightly in flour. Fry in some hot butter, five minutes. Put it on the dish you serve on. Keep warm. Add to sauce yolk of one egg with a little cream✪ Sole with Mussel Sauce. Cook up and pour over the fish. TROUT FRIED. Mrs. Elmer 8.. Forbes. Several hours before using the trout cut three di- agonal lines across the back of each fish with a sharp knife, then lay the trout to soak in a pan of milk until ready to use. Drain and wipe them dry and fry in butter. Serve with a slice of lemon and maitre d'hdtel butter✪ Trout Fried. Boiled new potato balls and sliced cucumbers with French dressing should be served with the trout. SCALLOP PATTIES. Mrs. Elmer 8. Forbes. Boil scallops five minutes or until soft, pour oflE liquor and cover with a rich cream sauce✪ Scallop Patties. Fill patty shells and serve hot. 88 KIRMESS COOK BOOK. frog's legs fried. Mrs, C, A. Oould, New York. ✪ Frog's Legs Fried

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Wash the fish by putting them in a colander and run- ning the water over them. Drain them well and soak in milk for thirty minutes. Drain and wipe dry. Dredge with flour and roll in crumbs. Set in ice-box until wanted. Have some hot olive oil or clarified drip- pings. Put in wire basket a handful at a time and as soon as they rise they are done^ which •will be less than one minute. Continue fr3ring till all are done, keep- ing the fried ones hot. When all are fried let the fat get very hot, put all of them in wire basket and plunge in fat for a minute or two. Take out, dredge with salt, and serve very hot with Tartare sauce. Brown bread is always served with this fish. 86 KIRMESS COOK BOOK. FRIED SCALLOPS. Mrs. T. K. Egbert, New York. Wash and dry the necessary amount of scallops. Season them with salt and white pepper. Boll them in fine bread crumbs, then in beaten egg, and again in bread crumbs. Arrange in frying basket so they do not touch each other and plunge in a kettle of boiling fat. Cook until a delicate brown and serve with Tartare sauce. FRIED SMOKED SALMON. Marion Harhnd. Wash, soak and parboil the salmon. Wipe very dry, roll in egg and cracker dust, and set in a cold place for an hour before frying in hot salad oil or in other fat. Serve with sauce Tartare. FISH FILLETS, SAUCE TARTARE. Mrs. T. K. Egbert, New York. For this dish flounders are the best, giving you four fillets to each fish. After rincing and drying sprinkle them with a tablespoonful of lemon juice mixed with ten drops of onion juice and a little salt and pepper. Let stand for a hour — ^longer if possible. Again dry each piece with a cloth; if too large for single service divide the fillets. Then dip each piece in slightly beaten egg, roll in fine dry bread crumbs and fry until nicely browned in a kettle partly filled with smoking hot fat. As a sauce wash, dry and pound to a pulp two table- spoonfuls of parsley, one tablespoonful of capers and one of cucumber pickle; press out as much watery juice as possible and mix with a large cupful of thick mayon- naise. FISH, OYSTERS, LOBSTERS, ETC. 8l SOLE WITH MUSSEL 8AU0B. Mrs. C. A. Gould's French Chef. Put a little butter in a saucepan with a spoonful of flour^ mix with it a little hot water^ make it rather thick. Add salt^ pepper^ a little stock. Cook a half dozen mushroom by the side of fire. Cook a few mussels and add to the sauce, add a wineglass of white wine. Let cook one half hour on side of stove. Take the fillet of Bole^ roll lightly in flour. Fry in some hot butter, five minutes. Put it on the dish you serve on. Keep warm. Add to sauce yolk of one egg with a little cream. Cook up and pour over the fish. TROUT FRIED. Mrs. Elmer 8.. Forbes. Several hours before using the trout cut three di- agonal lines across the back of each fish with a sharp knife, then lay the trout to soak in a pan of milk until ready to use. Drain and wipe them dry and fry in butter. Serve with a slice of lemon and maitre d'hdtel butter. Boiled new potato balls and sliced cucumbers with French dressing should be served with the trout. SCALLOP PATTIES. Mrs. Elmer 8. Forbes. Boil scallops five minutes or until soft, pour oflE liquor and cover with a rich cream sauce. Fill patty shells and serve hot. 88 KIRMESS COOK BOOK. frog's legs fried. Mrs, C, A. Oould, New York.

Kirmess cook book