The Swedish, French, American cook book

Take nice fresh eels; skin, clean, and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves. Let simmer slowly until done (about fifteen minutes); then remove pieces carefully; take out bones; leave on a platter until cold. Take two cups of the juice eels are cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of half lemon, pepper and salt; add to that beaten whites of two eggs; clear. Let come to a boil and press through a fine cotton flannel or thick cheesecloth; color with a little kitchen bouquet. Take a ring mould; put on ice; glaze with the aspic; decorate at bottom of mould with thin slices of hard-boiled egg, then glaze mould the height of the eggs. When settled, take eel piece by piece and put in carefully across the mould; cover with aspic; repeat until mould is full. The aspic ought to be very nearly settled, otherwise it will become cloudy from the fish. Garnish with lemon and parsley. A beautiful fish dish for a hot day for luncheon or dinner. Can be served with cold aurorian sauce or with the salad. Aspic of Eel with Spinach a la Europeenne Anguille en Aspic, aux Epinards, a la Europeenne Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward head, smaller toward tail; decorate fins and tail with tiny strips of Spanish pepper, make two bands around head, and an eye of truffles and lemon; glaze again with aspic. Have eel that has been well cooked in water, salt, whole black peppers, and bay leaves, left in the juice until cold; cut eel in pieces; fill the half mould with these pieces; then cover with aspic the height of the eel; fill mould with the second filling; then cover with aspic on top of the fish again; leave on ice until cold. When cold, turn out; garnish with chopped aspic all around lemons, and parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad. Second Filling. One cup of very green cooked spinach that has gone through machine four or five times, one cup of ground eel. Stir together in a saucepan in a bowl of ice; add six table¬ spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dressing, two tablespoons sherry, cayenne pepper, salt, and half cup whipped cream. Fill the mould. CARP ( Carpe ) Carp is a fresh water fish feeding chiefly on vegetable matter. It varies in size, sometimes attaining forty pounds, but usually obtainable from one to eighteen pounds. It is considered an excellent fish. It is good for boiling and bak¬ ing, and can be used for frying and different other dishes. The season for carp is during the winter months, from October until the latter part of March. Stuffed Baked Carp with Tomatoes Carpe farcie de Tomates et cuite au four