The Toronto Cook Book

Remove the skin and bones from one large can of salmon, pick the fish fine and add to it a tablespoon of melted butter and half a cup of bread crumbs; salt and pepper, also a dessertspoon of lemon juice and two well-beaten eggs; mix well and put in cups; set the cups at once in a pan of hot water, the water coming to within an inch or so of the top of the cups. Bake for half an hour in a hot oven ; turn out and cover with egg sauce. Fish Balls Take a cup of salt fish, chopped fine, and two cups of potatoes peeled and cut fine, boil together. When the potatoes are done, mash, add one egg, a small piece of butter, then make into balls. Codfish Balls Twelve potatoes, one pound of chopped codfish; freshen the fish over night, or boil it up and pour off the water until it is fresh enough; mash the potatoes and fish together; add butter milk until the proper consistency to mould nicely with the hands into small balls; roll in flour or chopped crackers and fry in hot lard or butter until a nice brown. The Toronto Cook Book Timbales of Halibut Remove skin and bone from about a pound of halibut, then chop the fish fine ; there should be about two cups of the chopped fish. Add a teaspoon of salt and a dash of white pepper or paprika, then, one at a time, beat in four eggs, beating the mixture smooth between each addition, then beat in gradually one pint of cream. Turn the mixture into buttered timbales moulds, individual size, set on a fold of paper in a dish of hot water and cook in the oven until the centre is firm. It will take fifteen or twenty minutes to cook. Serve with any fish sauce. Halibut Cutlets Chop one solid pound of raw halibut, cream half a cup of butter and to it add, gradually, the chopped fish; season with a teaspoon of salt and a half a teaspoon of white pepper; set on ice, or in a cold place, to become firm, then form into cutlets, eggand-bread crumb and fry in deep fat slowly for about ten minutes. Creamed Finnan Haddie Put fish in a baking pan, cover with cold water, and after soaking bring the water to a boil. Set on the back of the range to simmer for one-half hour. Drain, rinse, and with a fork separate the fish into flakes. To one cup of fish, add one cup of white sauce. Bring to a boil; season with salt, pepper and a liberal quantity of paprika. Ruth Fish Take a cupful of any cold cooked fish ; pick it over carefully ; season with salt and pepper. Add a tablespoon of chopped parsley and enough white sauce to make it boil together. Butter ruth moulds, turn the fish in, stand them in a pan of hot water and bake in the oven for half an hour. Baked Salt Mackerel Wash a salt mackerel well and soak it over night in cold water, laying it with the skin side upward. In the morning lay fish on its back in a shallow baking tin not too large for the fish, and pour over it one pint of. milk. Bake twenty-five minutes in a hot oven, stirring into the milk at the end of twenty minutes one tablespoon each of flour and butter, and a sprinkling of pepper, all rubbed together in a smooth paste. Serve with the thickened milk poured around the fish. Fish and Fish Sauces 249 Turbot a la Creme