,,over #bej ,,ways ,,to ,,cook ,,and ,,serve ,fish ,,and ,,other ,,productions ,,of ,,the ,,sea4 ,a ,,choice ,,collection ,,of ,,receipts ,,representing ,,the ,,latest ,,and ,,most ,,approved ,,methods ,,of ,cooking ,,compliments ,,of ,shute ,merchant1 ,,gloucester1 ,,mass4 ,,shute ,,merchant',s ,,absolutely ,,boneless ,,brands ,,of ,,fish4 ,packed in #a to #dj lb4 boxes4 ,diamond ,wedge1 ,gold ,wedge1 ,silver ,wedge1 ,not-a-,choke1 ,wedge1 ,swan's ,down ,tid ,bits4 ,illustration3 illustrated glyph ,packed in #bd to #dh lb4 boxes4 ,diamond ,wedge1 ,cartons and ,waffles1 ,eider ,down1 ,waffles1 ,s4 ,m4 ,waffles1 ,swan's ,down ,waffles1 ,swan's ,down ,tid ,bit ,waffles4 ,and other ,brands commonly called ,boneless1 too numerous to mention4 ,,introduction4 8,there are many fishes in the ,sea10 in fact so many that it is possible to have a different kind served every day of the year1 and still not exhaust the variety1 but it is necessary to the attainment of this result to have the resources of a great city fish market at one's command4 ,thanks to the skill of the trained cook there are an infinite number of ways in which the commoner sort of fish that are to be had everywhere1 can be transformed into a great variety of dainty1 yet simple and inexpensive dishes4 ,and here is the value of this publication4 ,cook books there are of all sorts and shapes1 but strange to say the subject of ,fish ,cookery has been sadly neglected in all of them1 and to supply this deficiency1 the following collection of receipts has been carefully gathered and properly arranged for the convenience of the housewife1 no time or expense having been spared to make the volume a thoroughly reliable and practical guide upon the important subject which it treats4 ,the experience of distinguished chefs and epicures of many lands have been fully drawn upon1 while noted travellers1 anglers1 and sportsmen1 who have been pleased with the cookery of some famous guide or cook1 have revealed his secrets for the benefit of our readers4 ,the famous housekeepers have assisted1 too1 and have contributed generously from the wealth of their experience4 ,in addition to the receipts there will be found within the covers of the book much other information of value to the reader1 about the best fish foods1 where obtained and how to be made of the best service4 ,it is in every way a complete guide to the culinary art as applied to the fish family4 ,,seventh ,,edition4 ,,care ,,in ,,the ,,cookroom4 ,importance of ,selecting the ,best in the ,line of ,food ,supplies4 ,housekeepers throughout the land are every day becoming better informed regarding the relative quality of articles of food offered in the markets1 and the tradesman who does not cater to this growing knowledge will soon lose the patronage of his best customers4 ,people of intelligence now demand the best in food products1 and the essential features of superiority insisted upon are palatableness1 purity and wholesomeness4 ,these qualities must unite in order that the stamp of approval may be bestowed1 and a product lacking any one of these cardinal requirements cannot hope for lasting success4 ,upon the other hand1 when any article of food supply has demonstrated that it not only pleases the taste1 but is also nutritious and in every way conducive to health1 the popularity of such product is assured4 ,an illustration of the preceding statement is happily furnished in the pronounced popularity of 8,gold ,wedge0 ,brand of ,fibered ,codfish1 a product absolutely without odor1 and requiring no boiling or soaking1 which must be conceded a place of pre-eminence among the food products of unquestioned value now being offered4 ,that this article possesses all the necessary qualifications for its acceptance by the most keenly critical and discriminating housekeeper has been so frequently and so thoroughly demonstrated that it is scarcely worth while to more than allude to such fact4 ,that it has attained to the highest place in the confidence of consumers is ample proof of its superiority4 ,the cardinal virtues of ,palatableness1 ,purity and ,wholesomeness have rendered 8,gold ,wedge0 ,brand of ,fibered ,codfish a favored article of food in refined and intelligent homes1 and caused it to be regarded as a necessary part of the menu4 ,wherever unquestioned worth in any food article is amply proved it is the duty of the physician to bestow his commendation1 and hygienic publications should be foremost in extending their meed of praise1 for to these two sources the general public must ever look for unbiased and competent advice upon all matters pertaining to the health and well-being of the people2 it is1 therefore1 with more than ordinary pleasure that we bear testimony to the appetizing and wholesome qualities of 8,gold ,wedge0 ,brand of ,fibered ,codfish1 which is in all respects worthy of highest praise4 ,the manufacturers of this superior food product1 ,shute ,merchant1 ,gloucester1 ,mass41 are of such standing commercially that their brand is indicative of merit2 and we feel no hesitancy in bestowing heartiest approval upon their wares4 ,to those of our readers who have written us concerning this product1 and to others who may not be fully conversant with the high qualities of the same1 we would say that 8,gold ,wedge0 ,brand of ,fibered ,codfish is all that could be desired1 and that it should find a place upon every table where the laws of health1 as well as the gratification of the appetite1 receive the proper consideration4 ,any first-class dealer will supply this article if insisted upon1 and those catering to refined patronage will see the necessity of keeping it in stock4 ,j4 ,w4 ,,arnold1 ,m4 ,d4 ,,general ,,instructions4 ,to economize space and avoid much unnecessary repetition1 we herewith append such directions for the treatment of fish preparatory to cooking as admit of general application4 ,no4 #a4 ,when a ,fish is ,fresh4--,when the gills of a fish are of a bright color1 and the eyes appear full and clear1 it is quite fresh2 if the flesh seems hard and firm and rises quickly from pressure with the finger1 its freshness is still farther assured4 ,although a fish that will not stand these tests may not be spoilt1 its goodness has deteriorated in proportion as it fails to meet such requirements1 and it is so much less desirable for the table4 ,the sense of smell cannot be relied upon to decide the question of freshness4 ,no4 #b4 ,to ,dress or ,clean a ,fish4--,some fish require scaling and some need to be skinned before cooking4 ,the sooner a fish is scaled after taking from the water1 the easier it can be done4 ,some fish of the scaly variety1 however1 should never be scaled as the scales of such are esteemed a delicacy4 ,such exceptions will be noted in the recipes for cooking these fish4 ,when the scales of a fish have become dry and hard or the fish is a difficult one to scale from any cause1 it should be soaked for a while in cold salted water4 ,if you have not time to do this1 hold the fish up by the tail and pour boiling water over it1 but do not let it lie in hot water for an instant4 ,having scaled the fish1 the next question is how is it to be cooked8 for this has much to do with the dressing process4 ,no4 #c4 ,to prepare for ,baking or ,boiling4--,if the fish is a large one and to be cooked whole1 it should be opened from the vent up as far as the ventral fins1--taking care not to mutilate the roes or livers if they are wanted for cooking4 ,with a sharp knife separate the intestines from the body1 also the gills from the head1 and pull out all together through the natural gill opening4 ,the reason for opening the fish as little as possible1 is to keep it in best possible shape for stuffing1 but if no stuffing is to be used the opening may be made larger to suit the convenience of dressing4 ,when the gills and intestines have been removed1 the fish should be washed freely in cold salted water1 and all clotted blood thoroughly removed4 ,only under conditions hereinafter specified should fish be washed after the fins have been cut out or the solid flesh of the fish has been cut into4 ,no washing of the flesh can make it any cleaner than it is in its natural condition1 and if the fish is washed after the flesh has been cut you are simply bringing the slime and blood in contact with it1 and the more you wash it the more you are rubbing it in1 and the fish may become so impregnated as to be extremely strong when cooked4 ,this is a point that should not be disregarded if you would have sweet-flavored fish4 ,after washing thoroughly1 wipe perfectly dry1 then either cut out or trim off the fins1 as occasion requires or tastes suggest4 ,a pair of scissors will be found very convenient for trimming off the fins4 ,no4 #d4 ,to prepare ,fish for ,broiling4--,dress1 wash and wipe dry before splitting4 ,always split a fish on the under side1 and unless the fish is very small indeed remove the back bone entire1 then the thickest part of the fish will come over the center and hottest part of the fire1 and both sides will be cooked alike1 whereas if the back bone is left in one side1 that side will take longer to cook1 and will be less desirable after it is cooked1 for when the back bone is removed from the cooked fish a good part of the brown part is taken off with it1 and it loses its flavor as a broiled fish4 ,properly broiled1 all parts should be equally browned1 both an account of flavor and appearance4 ,very small fish are sometimes broiled without splitting2 these should be dressed the same as for frying4 ,no4 #e4 ,to prepare ,fish for ,frying4--,fish may be fried whole in steaks or fillets4 ,those to be fried whole must be dressed1 then washed and wiped perfectly dry4 ,steaks are slices of fish cut crosswise2 fillets are made from steaks or from pieces of fish cut off lengthwise1 and may be any size or shape to suit individual tastes4 ,the best way to make fillets is to dress and split the fish1 remove the back bone and then cut the fish into halves1 quarters or eights1 according to size4 ,no4 #f4 ,fish to ,skin4--,fish that require to be skinned before cooking1 should be first dressed and washed clean1 then remove the skin1 head1 tail and fins1 rinse quickly in clear cold water and wipe thoroughly dry4 ,notice4--,no repetition of the foregoing directions for dressing and cleaning fish will occur in connection with any recipes to which they are applicable4 ,when other treatment is requisite special directions will accompany the recipe4 ,no4 #g4 ,fish ,cookery in ,general4--,under this head will be found such instructions for the cooking of fish as are applicable to any or all kinds4 ,special recipes for special varieties are given elsewhere 7see index7 but many of these are equally suited to other fish of similar qualities4 ,no4 #h4 ,fish to ,fry4--,fish may be fried in olive oil1 pork fat1 lard1 cottolene1 or clarified drippings2 the latter being probably the most economical2 the first chiefly used in ,french or high-class cookery1 but we favor pork fat ourselves4 ,whatever fat is used it should be deep enough to cover the fish and hot enough to brown a piece of bread handsomely in thirty seconds or less4 ,the pork fat is made by trying out thin slices of fat salt pork1 being careful not to let it burn4 ,the pork gives the fish a flavor not to be obtained by the use of salt in connection with other oils or fats4 ,when the pork fat is used salt should be used sparingly if at all4 ,fried fish should be seasoned while cooking4 ,the slices of pork may be used as a garnish and served with the fish4 ,after wiping dry1 fish should be rolled in ,indian meal1 flour1 cornstarch1 or crumbs before frying4 ,if the fish has been on ice or is very cold1 do not put it into the fat fast enough to cool it perceptably4 ,watch carefully while cooking1 don't break or mutilate in turning or dishing1 cook a nice brown1 drain on a sieve1 colander or paper1 and serve hot on a napkin4 ,unless fish are very small they should be notched each side before rolling in meal or other absorbents previous to frying4 ,no4 #i4 ,to ,saute1 is to fry in just fat enough to cover bottom of frying pan4 ,no4 #aj4 ,to ,broil4--,the process of broiling is probably the most simple as well as the most desirable method of cooking many kinds of fish1 the natural flavor and juices being better preserved than by any other1 and the flavor may be further enhanced by the judicious use of seasoning1 herbs1 etc41 preparatory to broiling 7see recipes for broiling47 ,the double iron broiler is unquestionably the best utensil for broiling fish1 yet they may be broiled on a griddle or in a spider4 ,heat hot and butter well before laying in the fish1 cook the flesh side first1 when that is perfectly browned turn and finish cooking4 ,serve on a hot platter1 spread with butter or cream or both and season to taste4 ,a fish may also be broiled in a good hot oven in the dripping pan1 and if it be a very fat one will cook nicely4 ,the pan should be well buttered and the fish placed skin side down and cooked without turning4 ,basting once or twice with butter or cream while cooking is advisable4 ,no4 #aa4 ,to ,boil4--,boiling is considered by many the most insipid and undesirable way of cooking fish1 yet there are certain varieties that are best cooked this way if accompanied by a rich sauce4 ,the fish boiler is almost indispensable to success in boiling or steaming a whole fish1 but everybody hasn't one1 and to such we would say utilize the wash boiler4 ,put a bowl or something in each end that will support a platter1 either side up2 on the platter lay the fish and add water enough to reach the platter without coming in contact with the fish1 thus enabling you to steam the fish1 which is preferable to boiling4 ,fish boiled in a common kettle should first be wrapped closely in cheese cloth or fine muslin to preserve its shape4 ,the head is the best part of a boiled fish1 and the nearer the head the better the remaining portion4 ,boiled fish should be served on a napkin and the sauce in a tureen4 ,a fish of six pounds should boil or steam in thirty or thirty-five minutes4 ,the water should always be salted4 ,a boiled fish may be stuffed1 but usually they are not4 ,recipes for sauces suitable for boiled fish will be found under the head of sauces1 7,nos4 #ac to #ef47 ,no4 #ab4 ,to ,bake4--,different varieties of fish1 different sizes1 and different portions of fish require such varied treatment in baking we can offer but few general rules for this branch of cookery4 ,our recipes1 however1 will supply all needed information4 ,a dripping pan with a false bottom1 either wire or perforated1 with a handle at each end by which to lift it1 is particularly desirable in baking fish4 ,wanting these1 strips of cloth well buttered and placed across the bottom of the pan will be found extremely convenient for lifting out the fish4 ,a baked fish presents a more attractive appearance when served in an upright position on the platter1 and also cooks much nicer in this condition4 ,to keep it so while cooking1 first press it down enough to flatten the under side1 then if necessary brace it up with skewers or with potatoes placed against it until it is well under way for cooking1 when it will keep its position until cooked and dished4 ,sometimes it is advisable to bend the fish half-moon shape and cook it that way1 or if the fish is long and slender the tail may be tied to the mouth1 either of which methods will keep the fish in upright position4 ,dressing and force-meats are considered elsewhere1 and indexed under their appropriate headings4 ,the secret of success in all kinds of fish cookery is to so cook and serve it that it shall be attractive in appearance and satisfying in flavor2 that is1 the flavor when especially agreeable or desirable must be retained or enhanced4 ,when the flavor of a fish is insipid or unpleasant it must be cooked with a view to imparting an unnatural but at the same time pleasant flavor instead4 ,this is the secret of success in fish cookery1 and these points have been especially considered in the selection of the accompanying recipes4 ,no4 #ac4 ,sauces4--,sauces are extensively used in all kinds of fish cookery4 ,for convenience in reference we have given them first place among our recipes4 ,although consommes or stocks are not absolutely indispensable in connection with fish cookery1 they are nevertheless extremely useful in the making of nice sauces1 and recipes for making them in great variety may be found in almost every cook book1 still we have thought best to give directions for making two of those most frequently used in preparing the following sauces4 ,when stocks are not at hand1 liquor in which fish have been cooked will answer every purpose1 and even milk or water1 or both may be substituted4 ,no4 #ad4 ,consomme or ,white ,stock4--,a ,french method of making a white stock1 is to put in a stock pot1 or kettle1 a roast fowl 7chicken17 or the remains of a chicken or turkey1 a knuckle of veal1 say four pounds1 one pound of beef and three quarts of water1 when scum begins to rise skim carefully1 until it ceases to appear1 then add a carrot1 a turnip1 an onion1 a leek1 two cloves1 two stalks of celery1 and a little salt1 simmer very gently four hours4 ,remove every particle of grease and strain through a flannel cloth1 kept for the purpose4 ,no4 #ae4 ,fish ,stock4--,two pounds of veal1 four pounds of fish1 or more veal1 and less fish1 if you do not have as much fish1 two onions1 rind of half a lemon1 bunch sweet herbs1 two carrots1 two quarts water4 ,cut up fish and meat and put with other ingredients into the water1 simmer two hours1 skim liquor carefully and strain4 ,when a richer stock is wanted1 fry the vegetables and fish before adding the water4 ,no4 #af4 ,drawn ,butter4--,no4 #a4 ,this is the simplest and most generally used of any fish sauce1 and serves as the foundation for a large proportion of such sauces4 ,it can be made very economically also1 its cost depending upon the amount of butter used4 ,simple as it is many people fail in making it4 ,to make it nice and smooth with one pint hot water1 half a cup of butter1 two teaspoons flour1 half a teaspoon salt and half a saltspoon of pepper1 put one-half the butter in a saucepan and melt without letting it brown1 add the dry flour1 mixing well1 then stir in the hot water1 a little at a time1 stir rapidly as it thickens2 when perfectly smooth add the remaining butter bit by bit and stir until all absorbed1 then add the seasoning2 if carefully made it will be free from lumps1 if it is not smooth strain before serving4 ,no4 #ag4 ,drawn ,butter ,sauce4--,no4 #b4 ,pour boiling hot drawn butter sauce 7,no4 #af7 into the well beaten yolks of two eggs1 mix thoroughly1 season to taste1 and serve quickly4 ,no4 #ah4 ,cream ,sauce4--,this sauce is made by substituting cream or milk for water in the drawn butter sauce 7,no4 #af47 ,no4 #ai4 ,white or ,white ,stock 7,no4 #ad7 substituted for the water in drawn butter sauce 7,no4 #af7 makes this sauce4 ,no4 #bj4 ,acid ,sauce4--,lemon juice or vinegar added to the drawn butter sauce 7,no4 #af47 ,no4 #ba4 ,anchovy ,sauce4--,bone four anchovies and bruise in mortar to a smooth paste and stir them in a drawn butter sauce 7,no4 #af17 simmer five minutes1 or stir in two teaspoons of essence of anchovy4 ,a little cayenne added is an improvement4 ,no4 #bb4 ,egg ,sauce4 ,to make this sauce add two or three hard boiled eggs1 chopped or sliced1 to the drawn butter sauce 7,no4 #ag47 ,no4 #bc4 ,parsley ,sauce4--,add two teaspoons of chopped parsley to the drawn butter sauce 7,nos4 #af or #ag47 ,no4 #bd4 ,caper ,sauce4--,add capers to suit to a plain drawn butter sauce 7,no4 #af17 or to a ,white sauce 7,no4 #ai47 ,no4 #be4 ,hollandaise ,sauce4--,one cup of butter1 yolks of two eggs1 juice of half a lemon1 one saltspoon of salt1 pinch of cayenne1 half a cup of boiling water4 ,rub butter to a cream1 add yolks one at a time1 and beat well1 adding lemon juice1 salt and pepper4 ,a few minutes before serving add the boiling water1 place the bowl in a saucepan of boiling water1 and stir rapidly until it thickens like a boiled custard4 ,no4 #bf4 ,wine ,sauce4--,mix and knead well together in a bowl two ounces of butter1 one tablespoon of chopped parsley1 juice of one-half a lemon1 salt and pepper1 speck of mace1 and one wine glass of ,madeira or sherry wine4 ,beat the butter to a cream and gradually beat in the seasoning4 ,a tablespoon of vinegar may be substituted for the wine if preferred4 ,this sauce is particularly nice for broiled fish4 ,it should be poured over the fish4 ,no4 #bg4 ,cardinal ,sauce4--,cardinal sauce is1 as a rule1 made from lobsters and colored with coral2 so1 if possible1 purchase lobsters containing coral4 ,boil the lobster2 open and remove the coral and press it through a sieve4 ,put two tablespoonfuls of butter into a pan2 let it melt4 ,add a tablespoonful of flour mixed1 without browning2 add one-half pint stock1 one-half teaspoonful of onion juice1 and a bay leaf4 ,stir constantly until it boils4 ,take out the bay leaf2 add a palatable seasoning of salt and pepper1 the coral and a little of the red part of the lobster chopped fine and serve4 ,no4 #bh4 ,sauce ,soubise4--,peel and chop three onions2 simmer them with one ounce of butter for three quarters of an hour1 but do not let them color very much4 ,add one tablespoon of flour1 salt1 pepper and a pinch of mace1 and mix all together2 moisten with half a pint of the fish liquor1 and the same quantity of hot cream or milk4 ,serve in tureen4 ,no4 #bi4 ,shrimp ,sauce4--,take half a pint of drawn butter or white sauce 7,no4 #ai7 and when boiling add a little lobster coral1 if you have it1 if not1 add half a teaspoon of anchovy essence4 ,remove the shells from four dozen shrimp1 put them into the sauce1 heat and serve4 ,canned shrimp may be substituted for the fresh4 ,no4 #cj4 ,lobster ,sauce4--,take the meat from a boiled lobster weighing about one pound1 cut it into dice-shaped pieces4 ,add two ounces of butter to the coral1 rub it together with the blade of a knife1 and press it through a sieve4 ,make a butter sauce with cream1 put in the coral1 season with salt1 pepper and a little mace1 and heat it hot without allowing to boil2 add the lobster meat1 let it get hot again without boiling1 and serve in sauce tureen4 ,if allowed to boil it will spoil its color1 which is one desirable feature of this sauce4 ,crab sauce may be made in the same way1 using lobster coral if convenient4 ,no4 #ca4 ,bechamel ,sauce4--,mix dry in saucepan one tablespoon of flour and two ounces of butter1 when well mixed add one pint of milk1 dissolve the flour paste1 set it on the fire and stir constantly2 when it gets thick remove from fire1 and add the yolk of one egg well beaten4 ,add one teaspoon of water1 salt and pepper to taste1 mix well and it is ready for use4 ,a bouquet of herbs is an improvement to this sauce4 ,no4 #cb4 ,maitre d',hotel ,butter4--,beat four tablespoons of butter to a cream1 beating in gradually one tablespoon each of vinegar and lemon juice1 half a teaspoon salt1 quarter teaspoon pepper1 and one teaspoon chopped parsley4 ,no4 #cc4 ,sauce a la ,maitre d',hotel4--,add one teaspoon chopped parsley1 juice of one lemon1 teaspoon of celery seed1 cayenne1 and salt to taste to a drawn butter sauce 7,no4 #af47 ,no4 #cd4 ,sauce ,allemande4--,melt two oz4 butter and mix thoroughly with two ounces flour over gentle fire2 add immediately one pint white stock 7,no4 #ad17 a little salt and pepper2 stir until boiling1 boil fifteen minutes1 remove from fire1 skim off grease carefully1 add yolks of three eggs well mixed in a little water1 stir in with egg beater to make sauce light4 ,no4 #ce4 ,sauce a la ,aurore4--,coral of one lobster1 one oz4 butter1 half a pint bechamel sauce 7,no4 #ca17 juice of half a lemon1 liberal seasoning of salt and pepper4 ,bruise the coral in a mortar with the butter until quite smooth1 then rub it through a hair sieve2 put the bechamel sauce into stewpan1 add the coral paste1 lemon juice and seasoning1 and let it simmer but not boil--else the red color will be spoiled--pour over the fish1 and serve4 ,a small teaspoon of anchovy essence can be added at pleasure4 ,nice for trout1 soles1 etc4 ,no4 #cf4 ,blonde ,sauce4--,to one pint white stock 7,no4 #ad7 add one sprig parsley1 one onion cut into slices1 two mushrooms chopped fine1 glass of sherry wine1 one sliced lemon1 put into saucepan and simmer slowly for half an hour1 then add yolks of three eggs well whisked and stir over fire for six minutes4 ,strain through sieve and serve in tureen4 ,no4 #cg4 ,spanish ,sauce4--,melt two oz4 butter in saucepan1 add two oz4 flour and stir over gentle fire until a nice brown1 mix with this one pint white stock 7,no4 #ad17 one and a half oz4 lean raw ham1 one carrot and one onion sliced1 one stalk of celery1 two cloves1 salt and pepper a pinch each1 stir until beginning to boil1 then simmer gently on back of range for one hour2 skim off grease before serving4 ,no4 #ch4 ,white ,oyster ,sauce4--,put one pint of oysters in a saucepan and let them just come to boiling point1 strain and remove the beards2 then add to the oyster liquor an equal quantity of milk and a liberal quantity of butter4 ,when hot and smooth add the oysters1 heat again without boiling1 season and serve in tureen4 ,thicken with flour smoothed in the milk if desirable4 ,no4 #ci4 ,brown ,oyster ,sauce4--,proceed same as for white oyster sauce 7,no4 #ch17 browning the butter or butter and flour before adding to the milk4 ,no4 #dj4 ,olive ,sauce4--,prepare a ,maitre d',hotel butter 7,no4 #cb7 adding the beaten yolks of two eggs1 a little ground mace1 and substituting olives for the parsley4 ,cut the olives in shavings1 beginning at one end as you would pare an apple1 shaving to the stone and having the shavings thin and whole4 ,simmer until the olives are tender4 ,no4 #da4 ,sauce ,supreme4--,cut up remains of two roast chickens and put in saucepan with one pint white stock 7,no4 #ad17 some branches of parsley enclosing one clove1 one clove of garlic1 two bay leaves1 and a little thyme2 tie all together1 season with salt and white pepper1 boil one hour and strain4 ,put two oz4 butter in another saucepan1 and mix with one tablespoon flour and one teaspoon cornstarch2 add the strained liquid and stir until boiling1 reduce one quarter1 put in two wineglasses of cream and one of sherry1 boil fifteen minutes more1 add juice of one lemon1 strain and serve4 ,no4 #db4 ,celery ,sauce4--,cut a head of celery into pieces two inches long1 and boil in salted water1 enough to cover1 in a covered saucepan for one hour4 ,mix together smoothly1 one tablespoon of flour and two of butter1 add one pint of milk1 and stir until boiling1 then strain the celery and add1 seasoned with a little salt and pepper and a little powdered mace1 let it boil quickly for two minutes1 then serve in tureen4 ,no4 #dc4 ,sauce ,tartare4--,cold4 ,chop fine one shallot1 with half a tablespoon of chervil1 same of tarragon1 and twelve capers chopped fine4 ,put all in an earthen bowl with half a teaspoon of dry mustard1 two raw eggs1 a teaspoon of vinegar 7drop by drop17 salt and pepper4 ,pour in lightly while stirring1 one cup of olive oil1 and if too thick add a little more vinegar4 ,taste until seasoned to suit4 ,serve with cold salmon4 ,no4 #dd4 ,sauce ,tartare4--,hot4 ,one tablespoon vinegar1 one teaspoon lemon juice1 one saltspoon salt1 one tablespoon walnut catsup1 two tablespoons butter4 ,mix vinegar1 lemon juice1 salt and catsup together and heat over hot water4 ,brown the butter in another pan1 and strain into the other mixture4 ,nice for broiled fish4 ,no4 #de4 ,sauce ,piquante4--,two ounces butter1 one small carrot1 six shallots1 one small bunch savory herbs1 including parsley1 half a bay leaf1 two slices lean ham1 two cloves1 six peppercorns1 one blade mace1 three allspice1 four tablespoons vinegar1 half a pint stock 7,no4 #ad17 half teaspoon sugar1 little cayenne1 and salt to taste4 ,put the butter into saucepan with the carrot and shallots cut into small pieces1 add the herbs1 bay leaf1 spices and ham minced fine2 let these ingredients simmer slowly until the bottom is covered a brown glaze1 keep stirring and put in remaining ingredients1 simmer gently fifteen minutes1 skim off every particle of fat1 strain through sieve and serve very hot1 when a sharp but not too acid sauce is required4 ,no4 #df4 ,sauce ,ravigote4--,hot4 ,put half a pint consomme 7,no4 #ad7 into saucepan with half a teaspoon vinegar1 very little green garlic1 same of tarragon leaves and chervil2 boil ten minutes1 drain herbs and press all moisture from them with a cloth and chop very fine4 ,put half an ounce flour on the table1 same of butter1 mix well together and add to the consomme and vinegar1 which has been cooking since the herbs were removed1 stir until boiling1 skim1 add chopped herbs and serve4 ,for baked or broiled fish1 salmon1 ,spanish mackerel1 bonita and other rich flavored fish4 ,no4 #dg4 ,italian ,sauce4--,into a saucepan put half a pint of stock 7,no4 #ae7 with a few chopped mushrooms and shallots1 and a half a glass of ,madeira wine4 ,simmer gently fifteen minutes1 then add the juice of half a lemon1 half a teaspoon powdered sugar1 one teaspoon chopped parsley1 and let it come to a boil4 ,pour over fish and serve4 ,no4 #dh4 ,parisian ,sauce4--,put in saucepan half an ounce chopped truffles1 wine glass of sherry1 some branches parsley1 enclosing a clove1 a little thyme and a bay leaf1 tie all together1 reduce one-half1 rub through a sieve4 ,add half a pint sauce allemande 7,no4 #cd47 ,heat again and serve4 ,no4 #di4 ,normandy ,sauce4--,fry one chopped onion and a few slices of carrot in two tablespoons of butter1 thicken with flour1 add two tablespoons of ,worcestershire sauce1 cup of white stock 7,no4 #ae7 and cup of canned tomatoes1 season with pepper and salt4 ,simmer half an hour1 strain and add one dozen chopped mushrooms4 ,boil five minutes1 add one dozen oysters4 ,boil one minute and pour over fish4 ,no4 #ej4 ,curry ,sauce4--,cook one chopped onion in one tablespoon of butter1 until slightly browned4 ,mix one tablespoon of curry powder with two tablespoons of flour4 ,stir into the butter and onions1 adding one pint hot milk gradually1 heat and strain4 ,no4 #ea4 ,tomato ,sauce4--,no4 #a4 ,one pound can of tomatoes1 two tablespoons of butter1 one sliced onion1 two tablespoons of flour and a little grated nutmeg4 ,cook together the tomato1 onion and nutmeg for about ten minutes4 ,heat the butter in a small frying pan and add the flour4 ,stir until smooth and slightly browned1 then stir into the tomatoes4 ,season to taste1 and rub through a strainer fine enough to stop the seeds4 ,no4 #eb4 ,tomato ,sauce4--,no4 #b4 ,put one oz4 lean1 raw ham in saucepan with one carrot1 one onion1 a little thyme1 one bay leaf1 two cloves1 stalk of celery and half oz4 of butter4 ,simmer ten minutes1 add one oz4 flour well mixed in half a can of tomatoes and three tablespoons of consomme 7,no4 #ad47 ,boil one hour with salt1 pepper and pinch of mace4 ,strain and serve4 ,no4 #ec4 ,sardine ,sauce4--,bone and skin half a dozen sardines1 boil the bones and skin in half a pint of stock 7,no4 #ae17 or in any fish liquor with a minced shallot1 a little lemon peel1 a pinch of mace and a little pepper1 strain1 add the sardines rubbed to a paste1 a little butter and cream1 sufficient to make of the right consistency4 ,boil up and serve poured over the fish4 ,no4 #ed4 ,brown ,mushroom ,sauce4--,peel one dozen mushrooms1 chop and fry in butter until a golden brown1 then stir into a cream sauce 7,no4 #ah17 seasoning to taste4 ,no4 #ee4 ,white ,mushroom ,sauce4--,remove all dark parts1 chop and put in saucepan with one gill cream or milk1 a small piece of butter and a little white pepper1 cover close and simmer very gently until soft1 add white stock 7,no4 #ad7 according to amount of sauce required1 a sprinkling of flour having been smoothed into it1 let it simmer a few minutes more1 with a pinch of mace and a little salt added4 ,no4 #ef4 ,genevese ,sauce4--,one small carrot1 small faggot of sweet herbs1 including parsley1 one onion1 five or six mushrooms1 if obtainable1 one bay leaf1 six cloves1 one blade mace1 two oz4 butter1 one glass sherry1 one and a half pints white stock 7,no4 #ad17 thickening butter and flour1 juice of half a lemon4 ,cut onion and carrot in rings or thin slices and put in saucepan with the herbs1 mushrooms1 bay leaf1 cloves and mace1 add the butter and simmer until the onions are quite tender4 ,pour in the stock and sherry and stir slowly one hour1 then strain off into clean saucepan4 ,now make thickening of butter and flour1 put it to the sauce1 heat and stir until perfectly smooth1 then add lemon juice1 give one boil and it is ready to serve with trout or salmon4 ,no4 #eg4 ,fish a la ,creme4--,after the fish has been dressed and washed1 put it into boiling water enough to cover1 adding a little salt1 pepper and lemon juice2 cook slowly about fifteen minutes4 ,take out the fish and place it on a tray1 remove head1 bones and skin1 preserving its shape as much as possible1 only opening it to take out the backbone4 ,transfer the fish to the platter on which it is to be served1 and make a rich cream sauce 7,no4 #ah47 ,pour this sauce over the fish and sprinkle the top with bread crumbs1 set the platter in a pan of boiling water and bake until the crumbs are brown--say ten minutes4 ,to prepare the cream1 take one quart of milk1 or half milk and half cream1 two tablespoons of flour1 one of butter1 one small onion1 sliced1 a little chopped parsley1 salt and pepper2 mix half a cup of the milk with the flour1 boil the remainder with the onion and parsley1 then add the cold milk and flour2 cook eight or ten minutes1 add the butter1 and season highly2 strain and pour over the fish as directed4 ,grated cheese may be added to the crumbs1 if liked4 ,the cusk is oftener used for this dish than any other2 but it is a good way to serve any of our flavorless fish1 as the cod1 haddock1 pollock1 hake1 whiting1 c4 ,on the richness of the sauce depends the merit of the dish4 ,no4 #eh4 ,fish a la ,creme4--,no4 #b4 ,fish weighing four or five pounds1 butter size of an egg1 three tablespoons of flour1 one quart of rich milk1 three sprigs of parsley1 half an onion1 cayenne and salt4 ,boil the fish in salted water1 flake and remove skin and bone4 ,boil milk1 mix butter with flour1 stir smooth in the milk1 add parsley1 chopped fine1 chopped onion1 cayenne and salt4 ,butter a dish1 put first a layer of fish1 then dressing1 and continue until dish is full1 with dressing on top4 ,cover with sifted bread crumbs2 bake until brown2 garnish with parsley4 ,no4 #ei4 ,fish a la ,creme4--,no4 #c4 ,two pounds fish1 one oz4 flour1 one cup bread crumbs1 one quart milk1 a little nutmeg1 two onions1 teaspoon salt1 half teaspoon pepper1 quarter pound butter4 ,boil fish and set aside4 ,put flour into stewpan1 add milk gradually1 mix smooth1 cut onions fine1 grate nutmeg1 add the salt and pepper1 heat and stir until rather thick1 add butter1 put a layer of this mixture on the serving dish4 ,flake the fish free from bones and put a layer of this next1 then more of the mixture1 fish1 and so on1 until fish is all used4 ,cover with bread crumbs and bake fifteen or twenty minutes4 ,no4 #fj4 ,fish a la ,creme4--,no4 #d4 7,remnants47 ,remove skin and bones from cold boiled fish4 ,boil bones and skin in one pint of milk with a blade of mace and a small onion2 strain and thicken with one tablespoon of flour rubbed into an equal quantity of butter2 season and let it boil up once4 ,put as much fish as you have sauce into a deep dish1 sprinkle with bread crumbs and bake half an hour4 ,no4 #fa4 ,fish a l' ,italienne4--,take one quarter pound of macaroni and break into quite short pieces1 put it into hot salted water and boil twenty minutes1 drain off the water and stir into the macaroni one tablespoon of butter1 three tablespoons grated cheese and one-third as much boiled fish as macaroni1 season with salt and pepper1 and turn all into a buttered baking dish2 wet with milk1 scatter bread crumbs on top1 bake1 covered1 for fifteen minutes1 then brown and serve4 ,raw fish may be used1 in which case it should bake for thirty minutes before removing cover to brown4 ,no4 #fb4 ,fish a la ,maitre d' ,hotel4--,take four pounds of fresh cod1 or other white-meated fish1 and put into boiling salted water and boil for twenty-five minutes1 take it up and let it drain1 then remove to a hot platter1 garnish with parsley and serve with a ,maitre d' ,hotel sauce 7,no4 #cc17 dished separately in tureen4 ,no4 #fc4 ,a la ,maitre d' ,hotel ,fish4--,remains of any boiled fish1 heat over gentle fire until warmed through2 then spread over it a sauce1 made by rubbing one tablespoon of butter to a cream1 seasoning with pepper1 salt1 one teaspoon chopped parsley and juice of one lemon4 ,set it in the oven a moment that butter may penetrate the fish4 ,no4 #fd4 ,fish au ,court ,bouillon4#a--,this is an improved method of cooking fish in water--by flavoring it with vegetables1 spices and acids4 ,to four quarts of water put one quart of good cider vinegar1 or a pint of vinegar and the juice of two lemons1 and an oz4 of salt1 or more if needed4 ,put into a saucepan one chopped onion1 two shallots1 two stalks of celery1 three bay leaves1 one sliced carrot and six cloves1 with one quart of the water1 and simmer all for one hour2 strain1 and put the sauce in with remainder of prepared water4 ,rub the fish well with salt1 pepper and the juice of a lemon4 ,let the water boil up once1 and skim it before putting in the fish4 ,boil until flesh separates from the bones4 ,a sauce of drawn butter is the proper accompaniment for fish cooked in this way4 ,no4 #fe4 ,fish au ,fromage4--,one cup cold boiled macaroni cut into short bits1 one cup cold boiled white-meated fish1 mixed4 ,put in buttered dish in alternate layers1 with macaroni at the top1 season each layer with pepper and salt1 moisten with drawn butter1 or milk1 if more convenient1 sprinkle with a few bread crumbs1 and over all two tablespoons of grated cheese1 bake until brown4 ,no4 #ff4 ,fish au ,gratin 7baked47--,for this dish use either fillets of fresh fish1 or remnants of cooked fish2 putting the fish and a bechamel sauce 7,no4 #ca7 in alternate layers into a deep baking dish and sprinkling crumbs over the top1 moistening them with a little melted butter1 send to the oven until colored a nice brown4 ,no4 #fg4 ,au ,gratin4--,another way is to take three pounds of fillets of fish1 season with salt and pepper and lay on a serving dish1 sprinkling thickly with sifted cracker crumbs and a little grated ,parmesan1 or other dry cheese1 putting a few bits of butter on top2 brown in quick oven and serve at once4 ,a delicate1 savory and inexpensive dish4 ,no4 #fh4 ,fish ,cake4--,remains of cold cooked fish1 one onion1 one faggot of sweet herbs1 salt and pepper to taste1 one pint water1 equal quantities bread crumbs and cold potatoes1 half a teaspoon parsley1 one egg4 ,flake the fish free from bones and place bones1 head and fins in saucepan with the water1 add pepper and salt1 onion and herbs1 and stew slowly about two hours4 ,chop the fish fine and mix well with bread crumbs and cold potatoes1 adding the parsley and seasoning4 ,make the whole into one cake or several1 mixing in the beaten eggs1 cover with bread crumbs and fry a light brown in butter4 ,strain the fish liquor1 put the cake in saucepan1 pour the liquor over it and stew gently fifteen minutes1 stirring once or twice4 ,serve hot with slices of lemon4 ,no4 #fi4 ,fish a la ,vinaigrette4--7,serve cold47 ,this may be made of fish cooked expressly for the dish1 or remnants of almost any kind of cooked fish may be used4 ,the very best fish for the purpose is the striped bass1 for its flesh is remarkably white1 very firm1 and possesses a fine flavor4 ,first stick the fish with cloves1 then boil it in vinegar and water4 ,remove the skin and head1 if a whole fish1 and set aside to cool4 ,when ready to serve1 place it on a napkin on a bed of crisp lettuce4 ,garnish with sprigs of parsley1 slices of cucumber1 water cresses1 sliced lemon1 or boiled sliced beats1 any of these are suitable4 ,serve with a sauce tartare 7,no4 #dc47 ,if remnants of cooked fish are used1 they should be heaped in the center of the dish and garnished same as the whole fish1 and the sauces may be served separately1 or poured over the fish2 if the latter way1 it should not be garnished until the same is poured over it4 ,a nice hot weather dish4 ,no4 #gj4 ,fish ,cakes4--,mix together1 cold1 cooked fish1 mashed potatoes1 butter1 seasoning and the yolk of a well beaten egg1 and if necessary moisten with milk or cream1 shape into round flat cakes1 dip them in beaten egg1 roll in crumbs and fry a light brown1 drain and serve on a napkin4 ,a very nice way to use remnants of cooked fish4 ,a teaspoon of chopped parsley is an improvement4 ,no4 #ga4 ,fish and ,oyster ,cakes4--,substitute oysters for the potato in ,no4 #gj1 having equal quantities of fish and oysters1 and mixing in crumbs enough to make the mixture hold together4 ,no4 #gb4 ,casserole of ,fish4--,flake free from bones and skin one pint cooked fish2 mix with it1 one cup of stale bread crumbs and two beaten eggs4 ,season with salt and pepper1 add a pinch of mace1 a teaspoon of ,worcestershire sauce and a few drops of lemon juice4 ,boil in buttered mould and serve with oyster sauce 7,no4 #ch47 ,no4 #gc4 ,chartreuse of ,fish4--,flake and season one cup cold1 cooked fish1 moisten with a little cream or milk4 ,use an equal quantity of mashed potato and two hard boiled eggs in slices4 ,butter a small mould and put in alternate layers of potato1 fish and sliced eggs4 ,season with salt1 pepper1 onion juice and a speck of cayenne4 ,steam twenty minutes1 turn out on platter and garnish with parsley4 ,serve with1 or without a sauce poured over or separately4 ,no4 #gd4 ,fish ,chowder4--,no fish chowder should have bones in it2 to avoid this1 dress1 wash and cut up your fish and put it on to boil in cold water1 without salt2 as soon as it is cooked enough--say ten minutes--for the flesh to be separated from the bones1 take it up and remove all bones2 put the head1 bones1 etc41 back into the water1 and boil until water is wanted4 ,in the meantime you should fry in the bottom of your chowder kettle some small dice-shaped pieces of salt pork1 say one quarter pound of pork for every five pounds of fish2 when the pork is all tried out and nicely browned1 but not burnt1 put in some thinly sliced onions in quantity to suit1 and cook these until yellow1 not brown2 now put in one quart of cold water 7for five pounds of fish17 strain the bone water and put that in1 then some sliced potatoes1 season with salt and pepper1 and when the potatoes are nearly done put in the fish2 boil one quart of milk and add to the chowder2 now try it and see if it is seasoned all right2 let all come to a boil1 pour into a tureen and serve4 ,a common way is to put a layer of crackers on top of the chowder when the milk is put in2 but many prefer the crackers served separately4 ,clam water added to a fish chowder is a great improvement4 ,no4 #ge4 ,st4 ,james ,fish ,chowder4--,put half pound sliced salt pork in bottom of kettle and fry brown1 then remove the pork and put in layers of potatoes1 onions and fish sliced1 seasoning each layer with salt and pepper4 ,use one quart each1 potatoes and onions to three pounds of fish1 cover with cold water and bring to a boil gradually and cook slowly for half an hour1 then add two pounds sea biscuit soaked for five minutes in warm water1 boil five minutes more and serve immediately after adding half a pint of port wine and a bottle of champagne4 ,milk may be substituted for the wine and it will be quite good enough and far less expensive4 ,no4 #gf4 ,major ,henshaws ,fish ,chowder4--,cut up one and a half1 or two pounds1 salt pork and put in kettle1 covering close1 when nearly tried out remove the pieces of pork and put in four tablespoons sliced onions1 when browned slightly1 put in six pounds fish in slices1 one and a half pounds broken crackers1 twenty-five large oysters1 one quart mashed1 boiled potatoes1 half a dozen large tomatoes sliced 7or an equal quantity tomato catsup17 one bottle port wine or claret1 half a grated nutmeg1 teaspoon each1 summer savory and thyme1 a few cloves1 blade of mace1 allspice1 black pepper and slices lemon4 ,put fish1 crackers1 etc41 all in layers in the order stated1 sprinkling in the other ingredients1 add water enough to cover and simmer1 not boil1 until fish on top is done4 ,this chowder too is good enough for a king without the wine4 ,no4 #gg4 ,creamed ,fish4--,scald two cups of milk1 when hot1 stir in one tablespoon butter1 braided with one teaspoon flour1 when it thickens remove from fire2 butter pudding dish and fill with layers of cooked fish1 season with salt and pepper and wet with the thickened milk4 ,sprinkle over the top a few fine cracker crumbs4 ,bake about twenty minutes4 ,no4 #gh4 ,creamed ,fish with ,oysters4--,use the same quantity of oysters as of boneless cooked fish and cook in a cream sauce until the oysters are plump4 ,no4 #gi4 ,crimped ,fish4--,cut uncooked fish in long thin strips1 roll them around the finger and fasten each roll or crimp with a wooden toothpick4 ,soak half an hour in strong salted water1 then put into boiling salted water1 enough to cover1 with two tablespoons vinegar and boil about fifteen minutes4 ,drain1 arrange on a platter1 removing skin and bones1 and serve hot with oyster or lobster sauce poured into cavities made by the finger4 ,no4 #hj4 ,crumbed ,fish4--,remove bones and skin from cold1 boiled1 white-meated fish and pick into flakes4 ,boil bones with one onion4 ,season the fish with salt and pepper and fill the buttered baking dish half full4 ,pour in remains of drawn butter1 or prepare a little for the purpose1 sprinkle with bread crumbs1 add the remainder of the fish1 put in more crumbs1 moisten with the water in which bones were boiled1 bake about twenty minutes4 ,should be more moist than scalloped oysters4 ,no4 #ha4 ,fish ,croquettes4--,one pint of cold1 boiled fish minced fine1 free from bones and skin4 ,bring half a pint of milk to a boil1 thicken with two tablespoons of flour rubbed smooth1 with a tablespoon of butter4 ,remove from fire1 add the fish1 season with teaspoon of chopped parsley1 pepper and salt4 ,when the mixture gets cold1 form into oval shaped balls1 dip in egg or cracker crumbs and fry in hot fat4 ,no4 #hb4 ,curried ,fish4--,put two oz4 of butter and one sliced onion into frying pan and cook until a delicate brown1 then add one tablespoon of flour mixed in a cup of water in which fish was boiled1 one cup of cream1 or milk and one teaspoon curry powder4 ,remove all bones from fish1 taking care not to break it into small pieces4 ,stir the sauce until it boils1 then add fish1 cover and set the dish into another of hot water1 cook half an hour1 serve with steamed or boiled rice4 ,no4 #hc4 ,fish ,dressing4--7,for a small fish47 ,two tablespoons bread crumbs1 a desertspoon of parsley after it is washed1 dried in a cloth and chopped fine1 a little thyme and marjoram1 discarding the stalks4 ,mix herbs and crumbs together1 add pepper and salt and two oz4 suet chopped fine4 ,no4 #hd4 ,fish ,dressing4--7,for a fish of five pounds47 ,chop fine one pint of oysters1 add to them half pint rolled cracker crumbs1 one tablespoon of butter1 quarter teaspoon of pepper1 half teaspoon each1 salt and celery salt and one of chopped parsley4 ,mix all together thoroughly1 moistening with milk if necessary and adding a few drops onion juice4 ,no4 #he4 ,fish ,dressing4--7,for a fish of five pounds47 ,half a pound of dry1 stale bread1 two beaten eggs1 teaspoon salt1 half teaspoon pepper1 few drops onion juice1 one teaspoon each powdered marjoram1 summer savory and parsley1 two tablespoons butter4 ,moisten the bread first with boiling water1 then add eggs1 butter1 seasoning and herbs and mix well together1 moistening with milk as needed4 ,no4 #hf4 ,fish ,dressings4--7,for a fish of five pounds47 ,mash one pint hot1 boiled potatoes and two boiled onions together1 season with salt1 pepper and chopped parsley1 moisten with butter and milk4 ,fish ,dressing4--7,for a fish of six pounds47 ,roll fine six butter crackers and add to them half a teaspoon chopped parsley1 one tablespoon chopped salt pork1 salt and pepper to taste1 mix well1 moistening with cold water or milk4 ,no4 #hg4 ,farce4--,place in a saucepan four oz4 very fresh bread crumbs and one cup consomme 7,no4 #ad17 simmer gently ten minutes1 at the end of which time stir constantly with a wooden spoon and boil ten minutes longer so as to form a stiff paste4 ,this done put it on a plate to cool4 ,take four oz4 breast of chicken from which remove the skin and sinews and pound extremely fine1 add to this the bread crumbs in quantity about three quarters as much as there is of the chicken and pound together until well mixed1 season with a little salt and pepper1 a very little nutmeg and a piece of butter2 then pound again adding by degrees two eggs1 until you have obtained a fine1 smooth paste4 ,small1 delicate fish1 like trout1 may be stuffed with this farce1 or it may be made into quenelles by forming into small balls and poaching for two minutes in boiling water4 ,serve in fish soups and with baked or boiled fish4 ,no4 #hh4 ,fish en ,vinaigrette4--,boil the fish1 which may be bass or halibut1 in salt water for ten minutes to each pound4 ,when done1 stand it aside to cool4 ,when cold1 place it in the centre of a large dish4 ,chop fine the whites and yolks of two hard-boiled eggs1 but keep them separate2 also chop sufficient parsley to make two tablespoonfuls4 ,put a string of the yolks next to the fish2 next to this put a string of whites1 next capers and sprinkle the whole with chopped parsley4 ,split a lemon in two lengths2 then each half into four pieces1 and place these on each side of the fish1 or the fish may simply be served on a bed of lettuce with a sauce tartare 7,no4 #dc47 ,no4 #hi4 ,forcemeat4--,two oz4 lean ham1 or bacon1 quarter pound suet1 peel of half a lemon1 one teaspoon minced parsley1 teaspoon minced sweet herbs1 salt1 cayenne and mace to taste1 six oz4 bread crumbs1 two eggs4 ,shred the ham1 or bacon1 chop the suet1 the lemon peel and mix all together with the minced herbs1 seasoning and bread crumbs before wetting4 ,then beat and strain the eggs and work them in with the other ingredients and the forcemeat is ready for use4 ,when made into balls it may be fried1 or baked on a tin in the oven half an hour4 ,no one flavor should predominate greatly1 and the forcemeat should be sufficiently firm to cut with a knife1 but not dry and heavy4 ,no4 #ij4 ,forcemeat4--,meat of one boiled lobster1 half a sardine1 one head boiled celery1 yolk of one hard-boiled egg1 salt1 cayenne and mace to taste1 four tablespoons bread crumbs1 two oz4 butter1 two eggs4 ,pound the lobster meat and the soft parts in a mortar1 add the celery1 egg yolk1 seasoning and bread crumbs and continue until the whole is nicely mixed4 ,melt the butter a little1 beat up the eggs and work into the pounded lobster meat4 ,make into balls about an inch in diameter and fry of a nice pale brown4 ,serve with any fish that cannot be stuffed4 ,no4 #ia4 ,fricassee au ,gratin4--,take two pounds of fish1 free from bones and skin and cut in small pieces4 ,mix together half a pint of cream1 one tablespoon of anchovy sauce1 one tablespoon of tomato ketchup1 a little salt and pepper2 thicken with flour and butter rubbed smooth1 heat very hot and put into the serving dish1 lay in the fish1 strew with cracker or bread crumbs and a few bits of butter1 bake and brown4 ,no4 #ib4 ,golden ,fillets4--,cut your fish into fillets1 trimming away all ragged edges1 then lay them for fifteen minutes in a mixture prepared as follows3 ,one tablespoon of salad oil1 one teaspoon of ,chili vinegar1 one of tarragon vinegar1 one each of parsley and onion1 chopped fine1 a scant saltspoon of salt and one quarter as much pepper1 mixed together smoothly4 ,take out the fillets and drain them1 then dip each fillet into a batter made with one tablespoon of milk mixed with two oz4 of flour and one tablespoon of oil to a smooth paste1 then add yolks of two eggs and the whites whipped fine with one quarter saltspoon of salt4 ,fry each fillet separately in a wire basket three minutes in very hot fat4 ,drain and serve on a napkin4 ,no4 #ic4 ,kromeskies of ,fish4--,prepare the fish as for croquettes2 form into small rolls1 and envelope each in a slice of salt pork1 cut as thin as possible2 fasten in place by the use of small wooden toothpicks4 ,dip in beaten egg1 roll in crumbs1 and fry in hot fat4 ,no4 #id4 ,kedgeree4--,flake remnants of cooked fish1 free from bones and skin1 add hard-boiled egg chopped1 and a cup of steamed rice4 ,mix all well together1 with cream or butter to moisten1 adding a little cayenne1 salt and mustard4 ,put all into a saucepan and stir with a fork1 until quite hot4 ,no4 #ie4 ,marinade of ,fish4--,hot4 ,prepare the fish for stewing1 pour over it a marinade and simmer until done4 ,to make the ,marinade take a sliced onion1 a few slices of carrot and cook in two tablespoons of butter1 with one teaspoon salt and simmer for ten minutes1 then add one quart of cider1 half a teaspoon pepper and the same of mustard1 four cloves and a bouquet of sweet herbs4 ,cover and simmer one and a half hours4 ,strain and pour over the fish and stew4 ,no4 #if4 ,marinade4--,cold4 ,bouquet sweet herbs1 juice of half a lemon1 two tablespoons of oil1 six of vinegar1 one teaspoon onion juice1 cayenne1 teaspoon salt1 one quarter teaspoon pepper1 little ground clove4 ,mix all together and sprinkle over any fish prepared for broiling1 and let it stand five or six hours before cooking4 ,no4 #ig4 ,matelote of ,fish4--,take fillets of any white-meated fish and soak for an hour in port wine2 then put them in a saucepan with a bouquet of herbs1 a cup of stock1 a glass of wine1 chopped onions1 parsley1 mushrooms1 salt and pepper1 simmer half an hour4 ,dish the fish1 strain the gravy1 add half a pint of cream1 heat and pour over fish2 squeeze in the juice of a lemon1 and serve hot4 ,no4 #ih4 ,mariners ,matelote of ,fish4--,take any live fish1 dress but do not wash1 7for mariners hold1 a fish once out of water should never go back to it47 ,cut in small pieces without losing the blood4 ,put all into stewpan with a couple dozen small white onions1 scalded and almost cooked4 ,season with salt1 pepper1 bay leaf and lemon peel1 add enough claret or red vin ordinaire to cover the fish4 ,boil over a quick fire1 but do not let the wine ignite1 put in a lump of butter size of walnut1 arrange the fish on slices of toast and pour the sauce over it4 ,we recommend1 however1 that the fish be dressed and cleaned4 ,no4 #ii4 ,fish ,collops4--,cut two pounds of fish into small pieces1 put bones and trimmings1 with a small onion chopped1 a tablespoon of butter1 pepper1 salt and mace in saucepan and make a broth1 strain and thicken it4 ,fry the collops brown1 and then stew them gently in the broth fifteen minutes4 ,after dishing them add one teaspoon of walnut catsup and a teaspoon of lemon juice to the gravy1 pour over the collops and serve hot1 garnish with slices of lemon4 ,no4 #ajj4 ,minced ,fish4--,to three cups flaked boiled fish add one cup mashed potato1 piece of butter size of a filbert1 half teaspoon cornstarch and one beaten egg2 heat all together with seasoning1 salt and pepper1 adding eggs last4 ,no4 #aja4 ,fish ,omelet4--,take a cup of cooked fish1 remove all bones and skin1 chop rather coarse1 season with salt and pepper and warm up in cream1 butter or milk1 whichever is most convenient4 ,make a plain omelet with six eggs2 when ready to fold spread on the hot fish1 roll up and serve hot4 ,no4 #ajb4 ,fish and ,oyster ,omelet4--,use half a cup of cooked fish free from bones and skin1 add to it a half cup of oysters1 season and warm up together in cream and proceed as in fish omelet 7,no4 #aja27 serve hot4 ,no4 #ajc4 ,fish ,pie4--,remains of cooked fish1 one dozen oysters1 melted butter to moisten4 ,flake the fish free from bones and skin1 put in pie dish1 pour over it the melted butter and oysters1 cover with mashed potato4 ,bake half an hour browning nicely4 ,no4 #ajd4 ,fish ,pie4--,take the remains of any cooked fish1 white-meated being preferable1 remove bones1 skin1 etc41 season with pepper1 salt and mace4 ,to each pound of fish add one dozen oysters4 ,put a layer of fish in the baking dish1 then oysters1 then more fish1 and so on to the top4 ,pour in half a cup of stock or water1 put bits of butter on top1 cover with puff paste and bake half an hour4 ,make a cream sauce and pour into the pie before serving4 ,no4 #aje4 ,pickled ,fish4--,boil four pounds of fish until the bones can be picked out1 when cold cut into slices an inch thick2 take vinegar enough to cover the fish1 add a dozen cloves1 a dozen peppercorns1 one teaspoon mace1 one of allspice1 one of celery seed and one of salt2 boil ten minutes1 pour over the fish1 cover close and serve cold4 ,no4 #ajf4 ,potted ,fish4--,shad1 mackerel1 alewives1 herrings1 or smelts may be used in potting1 the fatter they are the better4 ,prepare the fish as for frying1 removing heads and tails but saving roes4 ,cut the fish into pieces one inch long and put them with the roes1 in stone jars in layers1 packing closely1 and putting seasoning and spices between the layers4 ,for six pounds of fish use half a cup mixed whole spices1 one chopped onion 7if the flavor is not objectionable17 one teaspoon celery salt1 one teaspoon table salt and one dozen peppercorns4 ,on top put one bay leaf and one blade of mace1 adding vinegar enough to cover4 ,cover the jar tightly with paper and bake in moderate oven five or six hours4 ,will keep some time1 if kept covered with vinegar and the jar covered closely4 ,very nice for lunch in hot weather4 ,the flavor and seasoning may be varied to suit individual tastes and convenience4 ,no4 #ajg4 ,fish ,pyramid4--,flake with a fork two cups cold boiled white-meated fish and put in saucepan with drawn butter1 season with salt and pepper and add one cup boiled rice1 sprinkle in one teaspoon curry powder1 when all is well heated pile on hot platter1 garnish with sliced hard boiled eggs and a little chopped parsley4 ,no4 #ajh4 ,rissoles of ,cooked ,fish4--,any remnants of cooked fish may be used1 but white-meated fish are preferable4 ,remove all bones1 and pick fine4 ,mix with an equal quantity of bread crumbs and a little butter1 add an onion chopped fine1 a little chopped parsley1 sprinkling of sage1 and season with salt and pepper1 mixing in beaten egg enough to make it hold together4 ,make into small flat cakes1 and fry in hot butter4 ,when done1 add a little water to the fat in pan1 dredge in a little flour1 stir in a tablespoon of chopped capers1 pour round the rissoles1 and serve hot4 ,no4 #aji4 ,fish ,roes4--,roes and spawns are but different names given to the eggs found in the female fish4 ,the male has a roe1 usually called the milt1 but it is doubtful if it has any edible value1 though in some of the recipes of old times we find it is occasionally utilized in the making of sauces1 dressing1 etc4 ,the roe of the shad is now esteemed a delicacy1 though formerly considered of little value4 ,the haddock roe ranks next in commercial importance1 but we believe there are others superior to it if not equal to those of the shad4 ,nearly all are eatable when in condition and that of the striped bass is a favorite with foreigners4 ,as a rule the roe is in best condition when the fish is most desirable for the table4 ,the shad is best in the spring1 the time varying with the location when caught4 ,only the roe of a perfectly fresh fish is really good4 ,fish roes should be handled carefully to keep from breaking4 ,soak in salted water for a few minutes before cooking1 always wiping dry1 if large they should be parboiled before frying1 and then if very large split in two after parboiling4 ,no4 #aaj4 ,fish ,roes to ,fry4--,this is the usual method of cooking1 dipping the roes in beaten egg and rolling in crumbs4 ,they should be well done1 and require considerable cooking4 ,unless perfectly dry when put into the hot fat it will sputter badly4 ,drain each roe on paper when taken up4 ,serve hot on a napkin garnished with sprigs of parsley4 ,no4 #aaa4 ,scalloped ,fish ,roes4--,wash in salted water1 wipe dry and cook ten minutes in boiling salted water1 with one tablespoon of vinegar1 then plunge them into cold water1 drain and break into small particles with a fork and sprinkle into shallow dish in layers1 between which sprinkle the yolks of hard-boiled eggs pulverized1 a little chopped parsley and a few drops lemon juice1 moisten the whole with a thin white1 or cream sauce 7,no4 #ah17 season1 cover with buttered crumbs and bake until brown4 ,no4 #aab4 ,fish ,roe ,croquettes4--,for one pair of good sized roes take half a pint cream1 two tablespoons cornstarch1 two tablespoons butter1 one-half teaspoon salt1 juice of one lemon1 a little ground mace and a speck of cayenne4 ,boil the roes in salted water and one teaspoon lemon juice for fifteen minutes1 then drain and mash4 ,boil the cream and stir into it while boiling the butter and cornstarch well smoothed together1 add seasoning and roe1 boil up once and set away to cool4 ,shape in croquettes when cold1 dip in beaten egg1 roll in crumbs and fry in hot fat1 drain and serve hot on a napkin1 garnished with sliced cucumbers4 ,no4 #aac4 ,fish ,roes a la ,creole4--,boil two large roes in salted water with one tablespoon vinegar1 two cloves1 a blade of mace1 a little lemon peel1 three peppercorns and three whole allspice for fifteen minutes1 then drain1 wipe dry and fry in butter1 browning both sides4 ,serve with one cup stewed tomatoes poured over them1 or with beefsteak tomato ketchup4 ,no4 #aad4 ,scalloped ,fish4--,remnants of cold cooked fish1 picked free from bones1 skin1 etc41 half a pint of cream1 half a tablespoon of anchovy sauce1 half a teaspoon of made mustard1 same of walnut ketchup1 seasoning with pepper and salt4 ,put all ingredients into stewpan1 heat hot1 but do not boil4 ,when done put into deep scallop dish and cover with bread crumbs and bits of butter4 ,set in the oven to brown4 ,no4 #aae4 ,scalloped ,fish4--,take remnants of cold1 boiled fish1 remove bones1 skin1 etc41 and reduce to flakes4 ,make a sauce with equal quantities of milk and cream1 stirring flour into the cold milk and adding it to the boiling cream4 ,cook five or six minutes1 season well1 and put a layer of the sauce into bottom of baking dish1 then a layer of fish1 and so on to the top2 season each layer and cover all with bread crumbs4 ,bake half an hour4 ,no4 #aaf4 ,fish ,scalloped4--,mix together two cups mashed potato1 one and a half cups cold boiled fish1 two cups milk1 one egg1 and one-quarter cup of butter2 put in pudding dish and bake a light brown4 ,no4 #aag4 ,fish ,scalloped with ,macaroni4--,butter earthen pudding dish and place in it coarse flakes of boiled fish and add an equal quantity of cooked macaroni4 ,pour over it a cream sauce 7,no4 #ah7 well seasoned with pepper and salt and a little mace1 grate cheese on top or use bread crumbs if preferred1 dot with bits of butter and bake about twenty minutes4 ,no4 #aah4 ,fish ,scallops4--,remains of any cold1 cooked white-meated fish2 to each half pound fish add half a cup stewed tomatoes1 half tablespoon anchovy sauce1 half teaspoon made mustard1 same of walnut ketchup1 pepper1 salt and bread crumbs4 ,pick fish free of bones and put into saucepan with all the other ingredients1 heat without boiling1 stirring the while4 ,take out the fish and put into scallop shells1 sprinkle freely with bread crumbs1 put bits of butter on top1 brown and serve4 ,no4 #aai4 ,fish ,scallops4--,add one cup soft clams chopped1 to ,no4 #aad1 and cook in shells4 ,no4 #abj4 ,fish ,scallops4--,remnants of cooked fish1 one egg1 wine glass of wine1 one blade pounded mace1 one tablespoon flour1 one tablespoon tomato ketchup1 pepper1 salt1 bread crumbs1 butter4 ,pick the fish from bones and skin1 moisten with wine and beaten egg1 add the other ingredients1 put in scallop shells1 cover with bread crumbs1 dot with bits of butter1 brown and serve4 ,no4 #aba4 ,fish ,souffle4--,take one cup cold1 baked fish and mix gradually with one cup of mashed potato1 season with salt and pepper1 stir in one well beaten egg1 put in buttered dish and set in oven until very hot1 beat the white and yolk of another egg separately1 beating the white very stiff1 add pepper and salt to the yolk1 stir in the white1 heap over the fish and put in the oven to brown4 ,no4 #abb4 ,fish ,soup4--,boil two pounds fish in two quarts salted water1 with a small onion1 until it is all boiled to pieces2 then rub it through a sieve1 add one quart of milk1 a tablespoon of butter1 a little chopped parsley1 salt and pepper to taste4 ,boil up again and serve4 ,no4 #abc4 ,hustled ,clams4--,this is the plainest way of serving the long clam and although a very inelegant dish is a most palatable one1 especially at the seaside and in the camp4 ,to a peck of clams1 after washing thoroughly1 add one gill of water1 cover close and boil until those on top are well opened1 then pour the contents of the kettle1 water and all1 into a large pan and put it in the centre of the table4 ,serve to each person plain melted butter1 to which let each add1 to suit1 vinegar and pepper4 ,take the clams in the fingers1 remove from the shell1 pull off the black skin that covers the snout and runs around the clam1 then take the clam with the thumb and finger by the snout1 dip him in the butter1 and eat all but the black snout1 which you will bite off4 ,brownbread is a very appropriate accompaniment1 and is usually served with baked clams at the famous clam bakes1 where the process of eating is the same4 ,no4 #abd4 ,clam ,soup4--,for clam soups1 or chowders1 it is better to open the clams raw1 but if too much trouble1 boil them enough to open the shells2 in either case save the liquor to put in the soup4 ,in what ever way clams are to be cooked or eaten1 the black skin that covers the snout and surrounds the clam must be discarded1 as well as the black part of the snout itself4 ,unless the clams are very small it is better to chop the hard parts before putting into soups or chowders1 the soft part may be used whole4 ,to make the soup1 take the liquor from one quart of clams and put in double boiler with an equal quantity of water1 season with pepper and mace and salt if needed2 boil five minutes1 put in the clams1 cover close1 and boil from five to fifteen minutes2 the difference depending upon whether the clams have already been partially cooked2 add one pint of boiling milk1 or more to suit1 thickened a little with flour and butter1 or fine cracker dust2 butter some split crackers and lay in bottom of tureen and pour the soup over them4 ,this may be varied in many ways and the quantity of milk used must depend upon the amount of clam liquor available4 ,chopped celery1 or onion1 or both1 improves the flavor for some people1 and some like a teaspoon of chopped parsley4 ,no4 #abe4 ,clam ,chowder4--,there are innumerable ways of making this chowder1 every cook book has one or more recipes for it1 yet1 hardly any two are alike4 ,we give recipes for two ways of making1 which we do not think can be improved upon4 ,for the first one open clams enough to make a quart without the liquor1 which you save and strain for the chowder4 ,cut a quarter pound of salt pork into small dice shape pieces1 put it into the bottom of the kettle and fry brown1 without burning1 adding1 at the same time1 four sliced onions1 or more1 to suit2 keep stirring until the pork is all tried out and the onions slightly colored4 ,then add the clam water and an equal quantity of fresh water1 when it boils1 add six good sized potatoes1 sliced very thin1 or chopped1 cover close and cook until the potatoes are done1 have ready one quart boiling milk and add with clams1 season with pepper1 cover and cook1 until the clams are done1 pour into tureen and serve4 ,no4 #abf4 ,clam ,chowder ,no4 #b4--,take the same quantity of clams as for the previous chowder and prepare as for clam soup4 ,put a layer of clams in the bottom of kettle then a layer of hard crackers1 split1 buttered and peppered1 then more clams and crackers until the clams are all used1 the top layer being crackers2 add clam liquor and water enough to cover1 cook slowly at first1 then let it boil briskly fifteen minutes if the clams are raw4 ,have ready a pint of boiling milk1 add to the chowder1 boil up once4 ,sliced onions can be used in this chowder1 but should be boiled until nearly done before adding them4 ,place some of them on each layer of clams4 ,sliced tomatoes may be used instead of the crackers4 ,season to taste4 ,no4 #abg4 ,clams a la ,creme4--,chop boiled clams1 but not very fine4 ,for one quart melt two tablespoons of butter and thicken smooth with the same quantity of flour1 season with pepper and a speck of mace or nutmeg and add the clams1 simmer three minutes and add one cup boiling cream4 ,if the cream is not boiled before adding it is liable to curdle4 ,a little clam water may be added1 also4 ,arrange split and buttered crackers on a hot platter and pour the creamed clams over them4 ,no4 #abh4 ,steamed ,clams4--,steamed clams are preferred to either boiled or baked by some people4 ,wash the clams clean1 and pack them into a steamer edgewise so the water will all drain off when they cook1 cover closely and steam until the shells open well4 ,serve the clams in the half shells after removing black skin and cutting off the black end2 scissors are better than a knife for this purpose4 ,serve melted butter and brownbread with steamed clams4 ,if it is desirable to save the clam water1 put the clams into the kettle without any water4 ,no4 #abi4 ,clam ,water4--,whenever clam water is wanted for any purpose in cooking it should be put into a pitcher and allowed to stand until well settled1 then pour off carefully1 if drained through a sieve the small particles of sand are liable to go through even the finest of sieves4 ,no4 #acj4 ,bisque of ,clams4--,boil one quart of small clams out of the shell in their own liquor for five minutes1 then drain4 ,put in saucepan1 four oz4 butter1 with two oz4 flour1 heat smooth and add the clams and their liquor1 a little salt1 pepper and a speck of cayenne1 then stir in one quart boiling milk1 boil up and serve4 ,no4 #aca4 ,purce of ,clams4--,a purce of clams or other shell fish is made the same as for a bisque1 except that the clams are rubbed through a sieve forming a soft paste before adding the milk4 ,no4 #acb4 ,scalloped ,clams4--,clams may be scalloped same as oysters1 but only the soft parts should be used and those should be boiled in the shell just enough so they can be opened easily4 ,some of the clam liquor should be used to moisten the cracker crumbs4 ,no4 #acc4 ,clam ,croquettes4--,chop the boiled clams and mix with cracker crumbs1 moistening with clam liquor and cream1 seasoning to taste1 form into croquettes and fry in hot fat1 or the clams may be bruised to a paste4 ,drain the croquettes on paper1 or a sieve1 and serve on a napkin4 ,no4 #acd4 ,clams au ,gratin4--,chop the hard parts and mix with the soft4 ,to a cup of clams add a cup of bread or cracker crumbs1 add also one teaspoon of finely chopped onion1 half a teaspoon of powdered marjoram and sage1 the same of chopped celery1 a little cayenne and salt if needed4 ,moisten with clam liquor and boiled cream1 put into baking dish1 sprinkle crumbs over the top1 dot with bits of butter and bake a nice brown4 ,no4 #ace4 ,clams a la ,creole4--,prepare same as for au gratin and moisten with canned tomatoes instead of the cream and clam liquor4 ,for either this dish1 or clams au gratin1 if only the soft parts of the clams are used they will be found much nicer4 ,no4 #acf4 ,clams on ,toast4--,open raw1 chop the hard parts and mix with the soft1 warm them up in their own liquor1 with butter1 seasoning and a dash of bruised mace4 ,have toast ready1 either bread or crackers1 well buttered1 strain the liquor over the toast1 then spread on the clams4 ,serve hot4 ,cream1 or wine1 or both1 added to the liquor will be found an improvement4 ,no4 #acg4 ,fried ,clams4--,select good1 plump clams1 dry them on a towel1 roll in cracker crumbs1 dip in egg1 again in crumbs1 and fry in hot fat2 lay a sheet of paper in a colander and put the clams on this as fast as taken up2 serve them on a napkin on a hot platter4 ,the paper will prevent them from being greasy when sent to the table4 ,no4 #ach4 ,scalloped ,clams4--,for this prepare #be clams1 one-half pint cracker crumbs1 one-half cup warm milk1 one-fourth cup of clam liquor1 two beaten eggs1 one heaping teaspoonful melted butter1 salt and pepper1 #ab clam shells2 season the clams highly2 mix in another dish crackers moistened first with milk1 then with the clam liquor2 add eggs and melted butter1 and the clams chopped2 fill each clam shell heaping1 sprinkle with bread crumbs and brown4 ,no4 #aci4 ,clam ,fritters4--,either whole clams or chopped may be used4 ,prepare a good batter1 stir in the clams1 using considerable clam liquor in making the batter4 ,if whole clams are used the large ones are the best1 having one in each fritter2 when the chopped clams are used the fritters may be made any size to suit4 ,drain and serve on a napkin4 ,parboil the clams before opening4 ,no4 #adj4 ,soft ,clams ,stewed4--,soft clams1 so called1 are merely the soft parts used without any of the hard parts 7there are no other soft clams47 ,to stew them put the soft parts1 raw1 into saucepan with a little butter1 simmer a few minutes and add boiling cream1 with half as much clam water1 season with salt and cayenne1 add a little cracker dust1 simmer three minutes longer and serve4 ,as the clam water is always used to increase the clam flavor1 more or less may be used to suit the taste4 ,no4 #ada4 ,quahogs or ,round ,clams4--,these require very much more cooking than the long clam4 ,quahog shells1 as well as those of the sea clam1 are very useful for all kinds of shell fish scallops and it is a good plan to keep them on hand for this purpose4 ,no4 #adb4 ,quahogs ,raw4--,these are highly esteemed by some people1 the medium size1 or even quite small ones1 being preferable2 they should be served on the half shell1 with vinegar1 or lemon juice and pepper1 or with ,worcestershire sauce4 ,no4 #adc4 ,quahog ,cocktail4--,this is in great favor at some of the ,new ,york cafs1 though it is usually called a 8clam cocktail40 ,take six of the tiniest quahogs obtainable and put them in a glass with a tablespoon of the clam liquor1 add a speck of cayenne1 a saltspoon of ground celery1 a teaspoon of tomato catsup1 a teaspoon of vinegar and one of ,worcestershire sauce4 ,stir thoroughly with a fork and eat one by one4 ,when the clams are gone1 drink the remaining contents of the glass4 ,those who know1 say this is delicious beyond comparison4 ,no4 #add4 ,quahogs a la ,provincetown4--,if you want to eat clams of any kind served to perfection go to ,cape ,cod4 ,many people dislike the quahog because they cannot cook it tender1 but they serve up a quahog stew in ,provincetown with the quahogs as tender as a chicken4 ,the quahogs are opened raw1 and with their liquor and some water besides1 are put on to cook immediately after breakfast and at noontime they are tender enough for anybody4 ,after coming to a boil they should merely simmer until half an hour before serving1 when sliced potatoes are added and they are allowed to cook faster until these are done4 ,no more liquid should be used than just enough to keep the stew from sticking2 the only seasoning used is pepper4 ,ten minutes before taking up cover the top of the stew with buttered crackers split in two4 ,pour the entire contents of kettle on to a platter and serve4 ,the long clam is also very good stewed in this way1 but the clams do not need to stew more than half an hour before the potatoes are put in4 ,try it and be convinced4 ,no4 #ade4 ,quahog ,chowder4--,this is made the same as the clam chowder1 only the quahogs must be chopped very fine1 and must be put in at the same time the potatoes are put in4 ,quahogs may also be cooked in any way that the long clam is cooked1 remembering that they must either be chopped very fine1 or be allowed more time in cooking4 ,no4 #adf4 ,mussel ,chowder4--,the mussels that are found so plenty on some of our beaches make a very nice chowder4 ,select those that are fresh always1 and these can be easily distinguished by the shells being tightly closed2 if the shells are open and remain so the mussel is not fit to eat4 ,parboil them in the shell1 then open and remove the black1 mossy substance1 the rest is eatable4 ,cook the same as the long clam1 they are very tender and require but little cooking4 ,no4 #adg4 ,scallops4--,the shell of the scallop is round and deeply grooved on both sides4--from whence it takes its name probably4 ,the eatable part is the muscle which unites the shell4 ,the dark colored rim should be discarded4 ,the scallop has a sweet flavor and is so rich1 however cooked1 that the appetite is soon cloyed4 ,scallops can be stewed the same as oysters1 or fried in batter1 or crumbs4 ,no4 #adh4 ,scalloped ,scallops4--,this is a delicious dish4 ,take the scallops out raw1 discard the dark rim1 cut the scallops into small pieces and mix with cracker crumbs1 beaten egg and a little milk or cream1 seasoning to taste4 ,fill some of the shells1 washed for the purpose1 cover with crumbs1 put a bit of butter on each and bake a delicate brown4 ,no4 #adi4 ,scallop ,fritters1 or ,fried in ,crumbs4--,no shell fish can surpass the scallop4 ,fried in crumbs1 or fried in batter1 it is fully equal to the oyster4 ,no4 #aej4 ,seaside ,scallop4--,this is a great delicacy1 and composed of equal proportions of chopped lobster1 crab1 oyster1 clam and scallops4 ,mix all together with cracker crumbs and beaten egg1 seasoning to taste1 adding a little chopped celery1 chopped mushrooms and parsley4 ,moisten with cream and sherry wine equally2 fill clam shells2 sprinkle crumbs on top1 with bits of butter2 bake a delicate brown and serve hot4 ,no4 #aea4 ,crabs4--,there are three varieties of crabs1 all of which are highly prized by the epicure4 ,the large1 blue crab is eaten both hard and soft shell1 but the latter is esteemed the greater delicacy4 ,oyster crabs have lately taken their place among luncheon dainties4 ,these are all in the markets the year round4 ,no4 #aeb4 ,boiled ,crabs4--,hard-shell crabs require about fifteen minutes to boil1 and may be served plain1 same as boiled lobster1 either hot or cold1 all but the spongy substance being eatable1 but the better way is to pick out the meat and serve by some of the following recipes3 ,no4 #aec4 ,soft-,shell ,crabs to ,cook4--,these are either fried or broiled whole4 ,to prepare them for cooking1 lift the shell at both edges and remove the gray1 spongy substance1 which can be plainly seen1 then pull off the little triangular apron like piece on under side of shell1 wash and wipe the crabs dry1 dip in milk and roll in flour and fry in hot fat1 five minutes ought to suffice2 or dip in beaten egg and roll in crumbs1 and either fry or broil4 ,no4 #aed4 ,scalloped ,crabs4--,no4 #a4 ,to one pint boiled crab meat1 picked fine1 add a little nutmeg1 or mace1 one tablespoon cracker or bread crumbs1 two eggs well beaten and two tablespoons butter2 mix well1 and fill the crab shells1 cleaned for the purpose1 put crumbs on top and a bit of butter for each and put in the oven to brown4 ,no4 #aee4 ,scalloped ,crabs4--,no4 #b4 ,pick fine one pint boiled crab meat and mix with a cream sauce 7,no4 #ah17 salt and pepper1 fill the crab shells1 cover with buttered cracker crumbs and bake brown4 ,no4 #aef4 ,devilled ,crabs4--,mix one pint chopped crab meat with the yolks of two hard boiled eggs1 chopped1 one tablespoon of bread crumbs1 juice of half a lemon1 half a teaspoon prepared mustard1 a little cayenne1 salt and one cup drawn butter4 ,when well mixed1 fill the crab shells1 sprinkle crumbs over the top1 heat slightly and brown in quick oven4 ,no4 #aeg4 ,crabs a la ,creole4--,put into saucepan1 one oz4 of butter1 one onion chopped fine1 and a little water1 season with salt1 cayenne and mace2 simmer for fifteen minutes1 add half a pint strained tomato pulp1 a gill of chicken broth and a little celery salt4 ,cut six soft-shelled crabs in halves1 removing the spongy parts and put them into the sauce2 simmer eight minutes and serve4 ,no4 #aeh4 ,farcied ,crabs4--,remove meat from four dozen boiled1 hard-shell crabs and chop fine4 ,put in a saucepan one chopped onion and one oz4 butter1 when beginning to color slightly add one dozen chopped mushrooms and four oz4 bread crumbs1 which have been previously soaked in consomme 7,no4 #ad7 and then press nearly dry1 add salt1 pepper1 cayenne and half a gill tomato ketchup4 ,mix all well together while heating and cook five minutes4 ,clean the crab shells1 fill with the mixture1 cover with crumbs and a little butter1 brown in oven a light color4 ,lobster may be served in the same way4 ,no4 #aei4 ,crab ,saute4--,soft-shell crabs cut in two and all objectionable matter removed may be sauted in butter or salad oil1 with a seasoning to suit4 ,canned crab meat may be served in the same way4 ,no4 #afj4 ,crab ,toast4--,put one pint boiled crab meat in saucepan1 with melted butter1 one teaspoon chopped celery1 a pinch of flour1 a gill of cream1 salt and pepper to taste2 simmer until reduced to suitable consistency for spreading on thin slices of toast2 garnish with a few oyster crabs on each slice4 ,a dash of sherry is an improvement4 ,lobster toast may be made in same way4 ,no4 #afa4 ,crab ,bisque4--,boil four hard-shelled crabs in salted water for fifteen minutes1 wash and drain and pound in a mortar2 add one quart of white broth1 one bouquet of herbs1 tablespoon of rice1 salt and pepper and boil three-quarters of an hour2 strain through a fine sieve1 add one cup of cream1 heat without boiling1 and serve with small squares of fried bread4 ,no4 #afb4 ,lobster ,bisque may be made same as crab1 using canned lobster meat1 if more convenient4 ,no4 #afc4 ,oyster ,crabs4--,these may be had of leading grocers4 ,heat them in melted butter for a moment only1 stir carefully to keep them from sticking4 ,butter split crackers1 toast and butter them and serve the crabs on them4 ,no4 #afd4 ,crab ,soup1 ,stuffed ,crab and other dishes may be prepared same as lobster4 ,no4 #afe4 ,lobsters4--,lobsters are in our markets the year round1 but are in best condition during the late summer and early autumn months4 ,canned lobsters may be used in many made dishes4 ,the ordinary cook book contains all needed information about boiling and opening them2 hence1 for want of space1 we omit any directions of that kind1 for it is the purpose of this book to supply information not to be found in the ordinary cook book4 ,no4 #aff4 ,boiled ,lobster4--,hot4 7,to open and serve47 ,plain lobster is usually served cold1 but it is delicious served hot1 although it does not present a very attractive appearance when served in this way1 for to have it good and hot it must be served in the shells4 ,break off the claws and crack them2 separate the tail part from the body1 and if too large to serve in one piece1 cut the tail parts in pieces crosswise1 and split the body1 removing the lady2 then the body may be quartered1 but without removing from the shell4 ,in this way each piece can be served in the shell in a way that will admit of opening with a knife and fork4 ,serve with plain drawn butter only4 ,seasoning to taste4 ,no4 #afg4 ,lobster to ,broil4--,of late this has been a very popular dish in the lunch rooms of ,boston4 ,first split the lobster lengthwise1 which kills it at once1 discard the lady and the dark vein1 brush a little melted butter over the open sides and broil over a clear fire1 first the shell side1 then the other4 ,serve with melted butter4 ,no4 #afh4 ,lobster to ,bake ,whole4--,split1 as for broiling1 place the parts in pan open side up1 sprinkle lightly with bread crumbs moistened with butter and bake twenty to thirty minutes in quick oven4 ,the claws may be cracked and baked at the same time4 ,serve with melted butter1 or a sauce1 if preferred4 ,no4 #afi4 ,lobster ,soup4--,chop one pound of boiled lobster meat--canned may be used--very fine4 ,put into double boiler1 one quart each1 milk and water1 when it comes to a boil1 stir in two tablespoons flour and add the chopped lobster1 with pepper1 salt and the faintest suspicion of mace1 let it boil up once1 add a small piece of butter1 pour into tureen and serve hot4 ,no4 #agj4 ,lobster ,chowder4--,chop one pound boiled lobster meat--canned will do--rather course4 ,boil one quart of milk and stir in four pounded or rolled crackers1 then add the lobster4 ,season with salt and pepper1 boil up once and serve4 ,one small onion may be boiled1 chopped and added with the lobster1 if liked1 but it is rich enough without4 ,no4 #aga4 ,astor ,house ,lobster4--,take two live lobsters of a pound and a half each1 split them1 take out the meat and cut into inch pieces4 ,put into saucepan1 one oz4 of butter and thicken smooth with flour1 when it melts add the lobster1 stir for four or five minutes1 add one gill of water1 a tablespoon of catsup1 a speck of cayenne1 and a wine glass of sherry1 simmer five minutes1 add one dozen button mushrooms1 cover1 simmer three minutes1 season and serve4 ,no4 #agb4 ,lobster ,fricassee4--,add to the chopped meat of a boiled lobster1 salt1 white pepper1 speck of cayenne1 a tablespoon of cream and one of vinegar4 ,mix well2 melt in a saucepan a tablespoon of butter1 add the lobster and let it simmer until very hot and serve immediately4 ,no4 #agc4 ,lobster a la ,francaise4--,remove the meat from a freshly boiled lobster and cut into small pieces about one inch square2 pound the yolks of three hard-boiled eggs1 mix with them half a teaspoon of salt1 one teaspoon of mustard and a little cayenne1 mix thoroughly1 and add slowly four tablespoons of melted butter and four tablespoons vinegar2 pile the lobster high in the center of a dish1 pour the sauce over it1 and sprinkle over the whole1 parsley and lobster coral2 garnish the edge of the dish with crisp yellow leaves of lettuce and slices of lemon4 ,no4 #agd4 ,lobster ,cutlets4--,pick the meat from a large lobster and two small ones and pound it in a mortar with a part of the coral and a seasoning of pepper and salt1 a blade of pounded mace1 a little nutmeg and cayenne pepper2 add the yolks of two well beaten eggs1 the white of one and a spoonful of anchovy sauce2 mix the above thoroughly and roll it out as you would pastry1 with a little flour1 nearly two inches thick2 cut it into cutlets1 brush them over with the yolk of egg1 dip them into bread crumbs and fry a nice brown in butter1 a spoonful of anchovy sauce and the remainder of coral2 pour it into the centre of a hot dish1 arrange the cutlets around it as you would cutlets of meat4 ,garnish each cutlet with an lobster leg4 ,no4 #age4 ,stuffed ,lobster4--,cut one pint boiled lobster meat into small dice shape pieces1 season and mix with one cup cream and a few cracker crumbs1 adding also the lobster butter4 ,clean the tail shells of the lobsters and fill with the mixture1 cover with cracker crumbs1 moisten with melted butter and bake until the crumbs are brown4 ,beaten egg may be mixed with the lobster1 if it is desirable to make it richer1 and using half wine and half cream makes it a yet more delicious dish4 ,no4 #agf4 ,devilled ,lobster4--,cut rather fine one pound of boiled lobster meat and mix with one raw egg4 ,put into a saucepan one-quarter pound of butter and a tablespoon of flour1 stir together until well blended1 then add one gill of rich cream2 season with saltspoon of salt and half as much cayenne1 add a teaspoon of curry powder1 one-third of a nutmeg1 grated1 one onion boiled to a paste1 and then the lobster meat2 cook two or three minutes and spread out on a platter to cool4 ,when cool enough fill the shells with this mixture1 brush over the surface with beaten egg and cover with bread crumbs1 lay in a baking pan1 put bits of butter on top of each1 and bake a nice yellow in a brisk oven2 serve hot as possible4 ,no4 #agg4 ,stewed ,lobster4--,stir flour enough into half a pint of milk to give it a creamy thickness1 heat to boiling1 and remove from fire1 then stir in one tablespoon of butter2 drain the liquor from a one pound can of lobster1 chop the meat rather coarse1 and add it to the sauce1 season with salt and pepper and1 add a teaspoon of lemon juice1 simmer ten minutes and serve hot4 ,no4 #agh4 ,lobster ,patties4--,chop fine one pound boiled lobster meat1 mash the coral smooth and mix with the lobster butter and meat1 add the yolks of three hard boiled eggs grated fine1 season with salt1 cayenne and mace or nutmeg and a very little grated lemon peel2 moisten the whole with cream1 melted butter or salad oil4 ,put into saucepan1 add a little water and let it just come to a boil1 have the patty pans all ready1 fill with the mixture and serve4 ,no4 #agi4 ,lobster ,croquettes1 ,no4 #a4--;,chop fine one pint boiled lobster meat1 add half a pint bechamel sauce 7,no4 #ca7 to which has been added the yolks of two eggs mixed in a little water1 then add two tablespoons tomato sauce 7,no4 #ea17 little pepper1 salt and nutmeg1 set on ice to get cold4 ,when thoroughly cold form into croquettes1 roll in crumbs and beaten egg then in crumbs again and fry in hot fat4 ,drain and serve4 ,no4 #ahj4 ,lobster ,croquettes1 ,no4 #b4--;,chop fine one pint boiled lobster meat1 season with salt1 mustard and cayenne1 moisten with cream sauce 7,no4 #ah47 ,when the mixture is cool enough shape into croquettes1 roll in crumbs1 dip in beaten egg1 roll again in crumbs and fry in hot fat1 drain on paper1 serve on a napkin1 garnish with parsley4 ,no4 #aha4 ,oysters1 to ,fry in ,crumbs4--,medium sized oysters are the best for this purpose4 ,season with salt and pepper and let them stand a few minutes1 then roll in cracker or bread crumbs1 dip in egg beaten up in milk and roll again in crumbs1 fry quickly in hot fat2 drain on paper as fast as taken up4 ,serve hot1 garnished with slices of lemon4 ,have them as free from grease as possible4 ,no4 #ahb4 ,oysters1 to ,broil4--,large oysters are preferable4 ,dry them in a napkin and dip each one in melted butter and dust slightly with salt and white pepper or cayenne1 then roll in fine cracker dust and broil on a fine wire broiler1 or they may be broiled without the crumbs1 then served on well buttered soft toast spread with finely chopped celery1 or mushrooms1 or both1 they are delicious in this way4 ,no4 #ahc4 ,oyster ,saute4--,prepare1 as for frying in lard1 or for broiling1 and fry the oysters in butter1 turning them1 so as to cook both sides4 ,no4 #ahd4 ,steamed ,oysters are esteemed a delicacy served with plain1 melted butter and seasoning to taste4 ,no4 #ahe4 ,oysters ,creamed on ,toast4--,chop one pint oysters moderately fine1 season with salt1 pepper and a suspicion of mace1 and put them into saucepan with melted butter4 ,beat the yolks of two eggs with one gill rich cream1 stir in with the oysters until they begin to harden1 then pour over buttered toast and serve4 ,no4 #ahf4 ,oysters1 to ,parboil or ,blanch4--,put them on to boil without any liquor1 as enough comes from the oyster1 stir or shake in a saucepan slightly at first1 when the edges begin to wrinkle and the oyster looks plump they are ready for sauces and other ways of cooking1 in some of which it will be noted they have to be bearded1 that is1 the black edges trimmed off4 ,no4 #ahg4 ,oyster ,soup4--,strain the liquor from one quart of oysters and add as much water as you have oyster liquor1 and put it on to boil1 skim and add the oysters and let them simmer without boiling until they begin to grow plump and the edges to wrinkle1 strain out the oysters and add to the liquor one pint of boiling milk thickened with a tablespoon of butter and two of flour seasoned to taste1 boil five minutes1 add the oysters1 which have been kept hot1 and serve4 ,no4 #ahh4 ,stewed ,oysters4--,although this is a very common dish and a simple one to prepare1 many people fail in their attempt to make it4 ,boil one quart of milk in double boiler1 add one pint solid oysters1 butter1 salt and white pepper to taste2 when the oysters begin to wrinkle serve4 ,some prefer to add the butter just before taking up4 ,the stew may be poured over common crackers split1 buttered and peppered1 or served plain with oyster crackers1 separately4 ,no4 #ahi4 ,oysters a la ,newport4--,put one tablespoon of butter in saucepan1 add one pint solid oysters1 a tablespoon of chopped celery1 salt and white pepper to taste1 cover and simmer three minutes1 add a wineglass of sherry and a wineglass of cream1 simmer a couple of minutes longer and serve on toast4 ,mushrooms instead of the celery also make a delicious dish4 ,no4 #aij4 ,oyster ,fritters1 or ,oysters ,fried in ,batter4--,for this dish the oysters may be used whole or chopped4 ,the batter everybody has their own way of making4 ,drain the fritters on paper as fast as taken up1 and serve1 on a napkin1 garnished with parsley4 ,no4 #aia4 ,oysters au ,gratin4--,parboil one pint small oysters1 or if large cut in halves or quarters1 then drain2 add yolks of two eggs well mixed in a little milk1 to half a pint boiling cream1 season with salt1 pepper1 and a little mace2 when beginning to boil add the oysters1 and mix all well together4 ,have some large1 smooth oyster shells all cleaned1 and fill them with the mixture1 cover lightly with bread crumbs and melted butter on top1 bake until brown4 ,no4 #aib4 ,scalloped ,oysters4--,this is a most popular dish1 but the number of cooks that don't know how to make it properly is wonderful to contemplate4 ,the following directions1 strictly adhered to1 cannot fail to produce satisfactory results3 ,for one quart of solid oysters use one pint of pounded cracker crumbs1 three oz4 of butter1 one gill of cream1 half a gill of oyster liquor1 pepper and salt to taste1 and a suspicion of mace4 ,butter the baking dish and cover the bottom thickly with the pounded cracker1 wet with oyster liquor and a little cream1 then add a single layer of oysters1 salt and pepper and a bit of butter on each oyster1 then more crumbs1 oysters and so on1 until the dish is full1 the top layer being crumbs1 dotted over with bits of butter4 ,set in the oven with a plate or other cover and bake until the juice bubbles up to the top1 then remove the cover and pour over the whole one glass of sherry or ,maderia wine and return to the oven to brown slightly4 ,the wine may be omitted if objectionable1 but we know of no dish where a glass of wine so enhances its flavor4 ,no4 #aic4 ,oyster ,pie4--,line a deep dish with a good puff paste1 not too rich1 roll out upper crust and lay on plate1 just the size of pie dish1 set it on top of the dish and put it into the oven1 as the crust must be nearly cooked before the oysters are put in1 for they require less cooking than the crust4 ,while the crust is baking strain the liquor from the oysters and thicken with yolks of eggs boiled hard and grated 7three eggs for one quart of oysters7 add two tablespoons butter and the same of cracker crumbs1 season with salt1 pepper and nutmeg or mace4 ,let the liquor just boil1 slip in the oysters1 let it boil up once1 then stir1 remove plate with the crust1 pour the oysters and hot liquor into the pie dish1 put the top crust on and return to oven for five minutes4 ,no4 #aid4 ,oyster ,patties4--,cut one quart of oysters into small pieces and stir into one cup rich drawn butter based on milk1 season to taste1 cook five minutes1 fill the patty cases1 heat two minutes and serve4 ,no4 #aie4 ,oyster ,croquettes4--,parboil one pint of oysters1 drain and chop1 moisten with a thick cream sauce and the oyster liquor1 add one teaspoon chopped parsley and bread or cracker crumbs sufficient to make the mixture firm enough to shape1 season with salt1 pepper and a little onion juice4 ,let the mixture get cold1 then shape into croquettes and fry in hot fat in a frying basket if you have it1 drain and serve on a hot napkin4 ,no4 #aif4 ,mayonnaise ,dressing4--,set a bowl into cracked ice1 and into it put yolks of three raw eggs1 one tablespoon of dry mustard1 one of sugar1 speck of cayenne1 and saltspoon of salt2 beat all together with a good egg beater until light and thick1 then add one pint of oil1 beginning with a few drops at a time4 ,when the dressing is quite hard add two table spoons of vinegar and the juice of one lemon1 beating all the while2 if too thick add more vinegar4 ,when of right consistency set away to keep cool1 and do not pour over the lobster until just before serving4 ,no4 #aig4 ,mayonnaise ,dressing4--7,red47 ,the red mayonnaise is made by adding a liberal quantity of lobster coral1 juice of boiled beets or tomato juice to the common mayonnaise4 ,no4 #aih4 ,mayonnaise ,dressing4--7,green47 ,the green mayonnaise is made by coloring with the water in which spinach has been boiled4 ,the colored mayonnaise is chiefly used in fish and vegetable salads4 ,no4 #aii4 ,cream ,dressing for ,salads4--,beat together thoroughly three raw eggs and six tablespoons of cream1 three tablespoons melted butter1 one teaspoon salt1 one of dry mustard1 half a teaspoon black pepper1 and one teacup vinegar4 ,heat1 stirring constantly1 until it thickens like boiled custard1 but it must not boil4 ,when cold mix with salad4 ,no4 #bjj4 ,piquante ,salad ,dressing4--,mix yolks of two hard boiled eggs and two raw eggs1 add one teaspoon each cream and oil1 half a teaspoon horseradish1 and vinegar enough to reduce to consistency of cream4 ,this is very good for fish salads1 for fish balls1 and broiled1 smoked or salted fish of all kinds4 ,no4 #bja4 ,french ,salad ,dressing4--,to one teaspoon of salt and half as much pepper1 add one tablespoon of oil1 and mix thoroughly1 adding a few drops extract of onion1 then add more oil and vinegar until the mixture is of desired consistency4 ,no4 #bjb4 ,sardine ,salad ,dressing4--,bruise to a paste four boneless sardines1 add the yolks of four hard boiled eggs1 and bruise all together thoroughly2 add this mixture to any mayonnaise dressing and serve on fish salads4 ,no4 #bjc4 ,lobster ,salad4--,extract the meat from a couple of boiled lobsters weighing two pounds each1 cut it into rather coarse pieces and set it on the ice to cool4 ,separate the tender leaves of two heads of lettuce1 and put them in layers on the salad dish and put this on the ice also4 ,when ready to serve mix a part of the mayonnaise dressing 7,no4 #bjh7 with the lobster meat and put it on the lettuce1 pouring the remainder of the dressing over the whole and sprinkling the top with grated lobster coral if you have it4 ,any other mayonnaise or salad dressing may be used4 ,no4 #bjd4 ,crab ,salad4--,prepare the meat and use same dressing as for lobster4 ,no4 #bje4 ,fish ,salad4--,reduce one quart cold cooked fish to flakes1 rejecting bones1 skin and liquor1 arrange on a bed of lettuce with a sardine or piquante dressing2 garnish with sliced cucumber or boiled beets1 or both4 ,no4 #bjf4 ,salmon ,salad4--,may be made same as lobster salad1 using either cold boiled fresh salmon1 or canned salmon4 ,in either case remove all bones1 skin or other matter than the clear meat1 which must be drained entirely free from any liquid matter4 ,no4 #bjg4 ,shrimp ,salad4--,chop together1 one cup celery and one cup lettuce2 arrange a bed of lettuce leaves on shallow dish2 season the chopped celery and lettuce with salt1 pepper and vinegar1 add a little melted butter1 mix one can of shrimps and place on the lettuce leaves4 ,just before serving1 pour over it a ,french dressing 7,no4 #bja7 and sprinkle on a few capers4 ,no4 #bjh4 ,oyster ,salad4--,cook one quart of oysters in their own liquor1 drain and chop rather coarsely together with six quahogs chopped fine1 add one cup chopped celery and one small onion chopped fine1 mix thoroughly with mustard1 oil1 salt1 pepper and vinegar1 arrange on a bed of lettuce and pour over the salad a cream dressing 7,no4 #aii47 ,no4 #bji4 ,eels to ,fry4--,cut skinned eels into desired lengths1 roll in crumbs dipped in egg or without1 and fry in hot fat4 ,no4 #baj4 ,eels to ,broil4--,we know of no better way to cook this often despised but really delicious fish1 and although it need not necessarily be skinned for that purpose1 we much prefer it in that way1 then when split it can be nicely browned on both sides4 ,butter1 pepper and salt are the only condiments needed to bring out its delicate flavor4 ,large eels are always the best1 and particularly so for broiling4 ,no4 #baa4 ,eels ,fricasseed4--,cut three pounds of skinned eels into three inch lengths1 put them into a saucepan and cover with ,rhine wine or two-thirds water and one-third vinegar1 add fifteen oysters1 two slices of lemon1 a bouquet of herbs1 one onion1 quartered1 six cloves1 three stalks of celery1 pinch of cayenne1 and salt to taste4 ,stew the eels forty-five minutes1 very slowly1 then remove them from the saucepan and strain the liquor1 then heat in this for a few minutes a gill of cream and an ounce of butter rolled in flour1 simmering gently1 pour over fish and serve4 ,if you are prejudiced against eels your prejudice will vanish once you have partaken of this delicious dish4 ,small skinned fish may be cooked in almost any way directed for eels4 ,no4 #bab4 ,eels ,stewed4--,cut two pounds skinned eels into three inch pieces2 rub inside and out with salt and let them stand one hour1 then parboil4 ,boil one onion in a quart of milk1 take out the onion1 drain the eels and add to the milk4 ,season with half a teaspoon of chopped parsley1 salt1 pepper and a very little mace4 ,simmer until the flesh separates from the bones4 ,thicken the gravy with butter and flour1 pour over eels and serve4 ,no4 #bac4 ,eels to ,stew4--,take two pounds skinned eels1 cut in short pieces and soak in strong salted water one hour2 dry them and fry them brown4 ,put one pint stock 7,no4 #ad7 in saucepan with one gill port wine1 one teaspoon anchovy essence1 juice of half a lemon1 salt1 cayenne and powdered mace2 when hot put in the eels and stew gently for half an hour4 ,serve with the gravy poured over them4 ,no4 #bad4 ,eels ,collared4--,take an eel weighing two pounds1 skin1 split and take out back bone2 on the inside sprinkle with salt1 pepper1 pounded mace1 ground cloves1 ground allspice1 a tablespoon of powdered sage and teaspoon of powdered sweet marjoram1 all well mixed4 ,roll up the eel1 beginning at the widest end1 and bind with a piece of tape2 boil in salted water and a little vinegar until tender4 ,serve whole1 or in slices1 with or without sauce4 ,no4 #bae4 ,eels en ,matelote4--,take two pounds skinned eels and cut into three lengths1 sprinkle salt inside and out and let them stand one hour1 then wipe dry without washing1 put them to cook in a stewpan with one-third red wine and two-thirds water1 two bay leaves1 a little thyme1 three cloves1 a blade of mace1 pepper and salt1 simmer gently thirty to forty minutes1 not long enough to let them break to pieces1 remove to serving dish and keep hot2 strain the liquid1 add one tablespoon of brandy1 and three of cream1 heat hot and pour over the eels1 which should be served hot4 ,no4 #baf4 ,black ,bass1 ,burgundy ,sauce4--,put four pounds of fish in kettle with half a bottle of claret and let it simmer half an hour4 ,take half a pint of ,spanish sauce 7,no4 #cg7 and put in a saucepan with two wine glasses red wine1 reduce one quarter and serve with the fish4 ,almost any kind of fresh water fish may be cooked and served in this way4 ,no4 #bag4 ,boiled ,striped ,bass4--,newport style4 ,put six pounds of fish in cold water1 enough to cover1 with one gill of claret wine1 teaspoon salt1 one onion1 one large pepper and blade of mace4 ,heat slowly at first1 boil half an hour1 make a drawn butter1 using the fish liquor and adding juice of one lemon4 ,dish the bass on a napkin1 garnish with sliced lemon4 ,serve the sauce in tureen4 ,halibut1 sword-fish and other large1 firm-meated fish are adapted to this way of cooking4 ,no4 #bah4 ,baked ,bluefish1 ,tomato ,sauce4--,prepare a fish of about four pounds and put it in buttered pan1 cover with tomato pulp1 sprinkle liberally with bread crumbs and dot with bits of butter4 ,place in oven for about forty minutes1 until the flesh begins to separate from the back bone1 or can be easily detached from it4 ,serve with tomato sauce 7,no4 #eb7 poured around the fish4 ,bonita1 ,spanish mackerel and fish of a similar kind are all good served with a tomato sauce4 ,no4 #bai4 ,carp to ,cook4--,this fish has recently been naturalized in ,american waters and should in time become abundant and cheap1 from the fact that it multiplys rapidly1 acquires a large size and flourishes in waters where other fish would speedily become extinct4 ,the scales are said to be eatable1 and in cleaning the fish these should not be removed1 but the fish should be scoured in salted water4 ,there seems to be a diversity of opinion concerning its flavor1 but in the report of the ,u4 ,s4 ,fish ,commission we find it highly praised4 ,the better way to cook this fish is to boil or bake1 and the same recipes given for bass1 sheepshead1 or similar fish1 are well suited to the carp4 ,no4 #bbj4 ,fresh ,cod ,cheeks and ,tongues4--,these are very nice fried1 either plain or rolled in crumbs or beaten egg4 ,no4 #bba4 ,fillets of ,cod a la ,regence4--,butter a tin dish1 lay on it three slices of cod an inch thick1 pour over them one glass white wine1 cover with a buttered paper and bake in moderate oven fifteen minutes4 ,reduce another glass of wine in a saucepan by simmering1 add to it half a pint of white sauce 7,no4 #ai7 twelve oysters1 bearded and blanched1 twelve small quenelles 7,no4 #ij7 and twelve button mushrooms4 ,season with pepper and salt4 ,simmer one minute only4 ,place the slices of fish on a hot dish1 pour the sauce over them1 group the oysters1 mushrooms and quenelles in the corners of the dish4 ,no4 #bbb4 ,cod ,steaks a la ,cardinal4--,cut about three pounds of fine fresh codfish into slices quite an inch thick2 sprinkle these well with salt1 pepper and lemon juice1 and fasten each slice with a small skewer1 so as to make it into a neat shape4 ,brush the fish over entirely with warmed butter1 then lay it at the bottom of a large saucepan1 pour over it about a breakfast cupful of very good white stock1 and cover closely1 first with buttered paper1 then with the pan lid4 ,simmer gently from #bj to #be minutes1 then take skewers and arrange the fish neatly on a hot dish2 pour over it some well made tomato sauce1 flavored with essence of anchovy1 garnish round the edge of dish with sprigs of fresh parsley and slices of lemon cut in pretty1 fanciful shapes1 and serve just as hot as possible4 ,no4 #bbc4 ,fillet of ,flounder a la ,normandy4--,prepare the fillets and lay in a buttered baking pan1 season with salt and pepper1 dredge with flour1 moisten with brown stock1 adding a teaspoon of lemon juice1 bake twenty minutes1 baste once or twice1 lay the fillets on serving dish1 pour over them ,normandy sauce 7,no4 #di7 garnish with slices of lemon4 ,no4 #bbd4 ,baked ,haddock4--,stuff with a dressing 7,no4 #hf7 baste the fish well with butter1 put a cup of water into the pan and bake in a moderate oven one hour1 basting often2 just before taking up sprinkle a tablespoon of fine cracker crumbs over the fish and let it remain in the oven long enough to brown them delicately4 ,put the fish on a warm platter1 add water and thickening to the gravy and serve in gravy tureen4 ,garnish with parsley and sliced lemon4 ,a plain and simple method for baking cod or any white-meated fish4 ,no4 #bbe4 ,cod ,boiled1 ,oyster ,sauce4--,boil a fish or the head and shoulders1 stuffed or not1 in salted water1 #cj minutes for six pounds4 ,serve on a napkin garnished with parsley or slices of hard boiled eggs1 and serve with an oyster sauce4 ,a plain1 simple way to boil any kind of fish4 ,serve any sauce to suit4 ,no4 #bbf4 ,baked ,halibut4--,take a square piece of fish1 weighing about five pounds1 lay it in salted water for about five hours1 then wipe dry and place it in the dripping pan with a few very thin slices of salt pork on top4 ,bake one hour1 or until the fish is easily separated from the bone1 or cracks open2 baste with melted butter and water4 ,stir into the gravy one tablespoon ,worcestershire sauce1 juice of one lemon1 seasoning to suit1 and thicken4 ,dish the fish on a napkin and serve the gravy separately1 garnish with slices of hard-boiled eggs4 ,no4 #bbg4 ,chicken ,halibut aux ,fine ,herbs4--,chop a little parsley1 six mushrooms and a shallot1 adding to them a little salt1 pepper and nutmeg2 place all in a saucepan and simmer five minutes with half a pint of port wine4 ,pour all these ingredients into a shallow dish and place on top four pounds of chicken halibut4 ,bake in moderate oven for about thirty minutes1 basting with the liquor occasionally4 ,put half a pint of ,spanish sauce 7,no4 #cg7 in another saucepan and reduce for seven or eight minutes1 adding juice of a lemon1 serve poured around the fish4 ,no4 #bbh4 ,smelts ,baked4--,dip in beaten egg1 roll in cracker crumbs1 season with salt1 pepper and a little nutmeg1 lay on a sheet of buttered paper in a buttered baking pan1 put a piece of butter on each fish and bake a delicate brown2 serve on a hot dish1 garnished with slices of lemon and parsley4 ,no4 #bbi4 ,halibut a la ,royale4--,six pounds fish in one piece1 half a cup of bread crumbs1 two slices fat1 salt pork1 two teaspoons essence anchovy1 one quarter cup melted butter1 one cup boiling water1 juice of one lemon1 pepper and salt4 ,lay the fish in salted water for two hours1 wipe and make incisions each side of back bone and put in a dressing 7,no4 #hd47 ,pour into bottom of neat baking dish the butter1 hot water1 lemon juice and anchovy essence4 ,lay in the fish1 cover and bake one hour1 basting often1 send to table in the dish4 ,no4 #bcj4 ,halibut1 ,sauce ,supreme4--,cut four pounds of halibut in square pieces one inch thick1 soak one hour in ,maderia or sherry wine1 turning them over once in fifteen minutes4 ,then put them into a saucepan with two oz4 melted butter1 add salt and pepper2 simmer five minutes1 then send to the oven for twenty minutes4 ,arrange the fish on a dish and pour over it a sauce supreme4 ,cook sword fish1 flounders or bass in the same way4 ,striped bass1 deep sea flounders1 sword fish and other coarse grained fish may be cooked in any way directed for the halibut4 ,no4 #bca4 ,baked ,herring4--,split two herring1 remove heads1 tails and backbone1 lay one fish skin side down1 mix together one desertspoon finely chopped parsley1 one small onion1 chopped1 and half a teaspoon each thyme and marjoram1 powdered1 a few bread crumbs1 with salt and pepper1 and sprinkle over the fish1 lay the other fish on top1 skin side up1 and pour over them melted butter1 cover and bake half an hour1 watching and basting4 ,mackerel1 alewives and porgies may be cooked in the same way4 ,no4 #bcb4 ,grilled ,herring4--,to grill is to broil on the gridiron4 ,do not split the fish1 but score them slightly at the sides1 grease the gridiron with butter1 turn the fish often while grilling1 brown them evenly all over1 dish on a hot platter and pour over them a sauce made of two ounces butter1 one teaspoon flour1 two of vinegar1 four of ,french mustard1 half a gill of water1 pepper and salt4 ,heat all together1 smooth1 thicken and boil five minutes1 garnish with parsley4 ,alewives1 menhaden and small shad can be cooked in the same way4 ,no4 #bcc4 ,king ,fish1 ,sherry ,sauce4--,split in two four medium size fish1 take out the backbone and broil over a gentle fire1 when done put half a pint of ,spanish sauce 7,no4 #cg7 in saucepan1 add wineglass of sherry wine1 boil fifteen minutes1 pour around the fish and serve4 ,a good way to cook butter-fish1 tautog1 or blackfish4 ,no4 #bcd4 ,mackerel to ,broil4--,this is undoubtedly the best way to cook a fresh mackerel1 especially if it is fat1 and it should be in the fall4 ,serve basted with cream or melted butter1 seasoned to taste1 or with a maitre d'hotel butter 7,no4 #cb17 or a sauce tartare 7,no4 #dd47 ,mackerel may also be cooked in any way a shad is cooked4 ,very small mackerel may be cooked the same as smelts4 ,no4 #bce4 ,perch to ,cook4--,perch of all kinds are best fried1 but may be cooked in any way recommended for small fish of other kinds4 ,some varieties are rather tasteless1 and these should be served according to some of the rich stews1 fricassees1 c41 mentioned under the head of fish cookery in general4 ,no4 #bcf4 ,pickerel ,baked4--,score back and thick parts of sides1 baste well with flour1 butter1 pepper and salt1 sprinkle lightly with lemon juice and lay in dripping pan with two tablespoons of water1 baste occasionally1 adding more water if needed2 bake from thirty to fifty minutes1 according to size4 ,make a drawn butter sauce based on the fish gravy1 add a pinch of cayenne1 pour over fish and serve4 ,no4 #bcg4 ,ray with ,caper ,sauce4--,put the fish in kettle with one sliced carrot1 one sliced onion1 three cloves of garlic1 six bay leaves1 six cloves1 six branches thyme1 four parsley roots1 and cover the fish with half a bottle white wine and one quart consomme 7,no4 #ad17 when it comes to a boil remove the fish to baking pan and cook slowly for one hour1 basting freely with the liquor in which it was boiled4 ,serve with a sauce made from the gravy1 adding capers1 thickening and seasoning to taste4 ,striped bass1 deep sea flounders and other coarse-meated fish may be cooked by the recipes given for cooking the ray4 ,no4 #bch4 ,salmon ,cutlets1 ,herb ,sauce4--,cut the salmon in slices an inch thick and about three inches square1 or of a diamond shape4 ,chop fine half a dozen button onions1 a little parsley and thyme1 add pepper1 salt and a dash of mace or nutmeg4 ,put these ingredients in saucepan with a little water and a glass of wine2 heat for about five minutes4 ,put all in a suitable dish for baking1 on top put the cutlets1 cover and bake half an hour1 basting freely from time to time with the liquid4 ,when done1 arrange the fish on a hot platter1 add another glass of wine to the gravy1 with the juice of a lemon and pour all over the fish and serve4 ,half a dozen mushrooms chopped and put in with the herbs will be found an improvement4 ,no4 #bci4 ,trout ,baked1 ,herb ,sauce4--,clean1 wash and dry six trout of about one quarter pound each4 ,place them on a buttered dish1 adding half a glass of white wine and one finely chopped shallot4 ,cook ten minutes1 then put the gravy in a saucepan with tablespoon of cooked herbs1 moistening with half a pint of sauce allemande 7,no4 #cd47 ,reduce gravy one half and pour it over the trout with the juice of half a lemon and serve4 ,no4 #bdj4 ,baked ,salmon ,trout with ,cream ,gravy4--,wipe dry and lay in pan with just enough water to keep from scorching4 ,if large1 score the back1 but not the sides1 bake slowly from three quarters to one hour1 basting with butter and water4 ,into a cup of rich cream stir three or four tablespoons boiling water 7or cream will clot when heated17 into this stir gently two tablespoons melted butter and a little chopped parsley4 ,put this into milk boiler or farina kettle1 or any vessel you can set into another1 half filled with boiling water to prevent sauce from burning2 add the cream and butter to the gravy from the dripping pan in which fish was baked2 lay the trout on a hot platter and let the gravy boil up once1 then pour over the fish2 garnish with sprigs of parsley4 ,use no spiced sauces and very little salt4 ,this creamed gravy may be used for various kinds of boiled and baked fish4 ,no4 #bda4 ,baked ,shad4--,stuff with dressing 7,no4 #hd17 rub the fish well with flour1 lay in pan with a very few thin slices of pork on top4 ,bake a medium size fish forty minutes1 add a little hot water1 butter1 pepper and salt to the gravy2 boil up and serve in gravy tureen4 ,garnish the fish with sprigs of parsley4 ,a tablespoon of anchovy sauce1 or a glass of wine1 is a decided improvement in making the gravy4 ,no4 #bdb4 ,fillets of ,shad with ,mushrooms4--,prepare the fillets in the usual way1 cutting in equal size and shape2 put them on a plate1 skin side down1 and sprinkle each with a little salt1 pepper1 lemon juice and chopped parsley2 let them remain in this condition fifteen minutes1 then put them into a saucepan with a glass of white wine and an oz4 of butter4 ,have ready a few stewed mushrooms1 and when the fish are done remove them to a hot platter2 put the mushrooms into the fish gravy1 add another glass of wine and a wineglass of cream1 simmer a minute and pour over the fish4 ,if this doesn't go to the right spot there is something the matter with the fish1 the mushrooms1 or the one who partakes of it4 ,no4 #bdc4 ,baked ,tautog1 or ,black ,fish4--,the tautog is a very nice fish4 ,it is in best condition in the fall1 but it is good at all times4 ,in ,new ,york markets it is best known as the black fish4 ,about ,buzzard's ,bay and ,vineyard ,sound1 where it is very plenty1 it is generally called tautog4 ,it is a difficult fish to scale1 but the operation is made easier by pouring boiling water over it1 but it must not soak in the hot water for an instant4 ,it may be skinned for baking1 in which case it is better to cover it with a buttered paper while baking1 removing the paper in time to brown the fish before taking from the oven4 ,the fish should be scored before baking and narrow strips of fat pork inserted in the gashes made4 ,in ,may and ,june always save the roe to this fish--it may be baked with the fish1 or fried separately--it is too good to be wasted4 ,make a dressing as for any fish1 and prepare the gravy in the usual way4 ,no4 #bdd4 ,salmon4--,the ordinary cook book is full pf recipes for cooking this king of fishes1 hence we have given it less attention than those varieties neglected by these books4 ,there is no better way to cook this delicious fish than to boil1 and it should be served with a simple sauce4 ,some of the recipes for turbot1 trout or sole may be used for cooking salmon4 ,that for salmon trout 7,no4 #bdj7 will be found just the thing for the land locked salmon4 ,no4 #bde4 ,sheepshead a la ,creole4--,the sheepshead is one of the best of our saltwater fishes2 it is not so plenty as formerly1 but some seasons it is quite plenty in our markets4 ,to cook1 put one chopped onion and one chopped green pepper 7seed extracted7 in a stewpan1 and brown in half a gill of oil for five minutes2 add one tomato sliced1 four sliced mushrooms1 a good bouquet of herbs and a clove of garlic2 season with salt and pepper and moisten with half a pint of sauce allemande4 ,cut three pounds of fish into slices1 lay them flat in the stewpan with three tablespoons of mushroom liquor1 and cook for one hour on a slow fire4 ,when ready to serve1 sprinkle over with a tablespoon of chopped parsley and decorate with six heart-shaped croutons4 ,no4 #bdf4 ,trout a la ,chambord4--,make a forcemeat with one pound of firm1 fresh fish1 remove the skin and bones1 pound well in a mortar1 adding the whites of three eggs1 a little at a time2 when well pounded add half a pint of cream1 half a teaspoon of salt and a little white pepper and nutmeg2 mix well and use a portion of it for stuffing three trout of half a pound each2 butter well a deep baking dish and lay in the trout1 add half a glass of white wine1 a bouquet of herbs1 salt and pepper2 bake fifteen minutes1 basting often2 take up the fish and put them on a dish to keep hot1 remove the gravy to a saucepan1 add one truffle and four mushrooms1 sliced1 7take out the bouquet7 also a glass of wine2 heat hot and pour over the fish1 decorate with six quenelles made from the remaining forcemeat4 ,no4 #bdg4 ,sturgeon ,roasted4--,take a piece of fish that is adapted to stuffing1 make a dressing 7,no4 #hi47 ,rub well inside and out with salt1 butter and pepper2 stuff and sew up1 or bind firmly1 and lay in baking pan with a very little water1 cover with paper until nearly done1 then remove paper and sprinkle a few bread crumbs over the fish and let it brown nicely4 ,serve with plain butter and flour added to the fish gravy4 ,if you have a piece to roast that will not admit of stuffing1 prepare some forcemeat balls 7,no4 #hi7 and bake beside the fish4 ,some cook books recommend removing the back bone and inserting the dressing in the space thus obtained1 but as the sturgeon has no bones whatever1 this might prove a difficult thing to do4 ,no4 #bdh4 ,brochet of ,smelts4--,spread melted butter in bottom of shallow baking dish1 dredge with raspings of bread1 season with salt1 pepper1 chopped parsley and shallots2 put in a laying of fish and pour over it a glass of wine and a teaspoon of anchovy sauce2 cover with melted butter and bread raspings1 and bake in oven fifteen minutes4 ,serve hot2 arrange the fish on a napkin1 heads to heads1 in center of dish1 or lay them all one way in rows1 each row overlapping the next about two thirds the length of fish4 ,garnish with quartered lemon and fried parsley4 ,no4 #bdi4 ,trout a la ,genevoise4--,cut the heads off four little trout and put the fish in an earthen pot for four hours1 with a little thyme1 four bay leaves1 two shallots cut in pieces1 five branches of parsley1 little pepper and salt and the juice of two lemons2 then take out the fish and put them in a saucepan with a chopped onion1 a clove of garlic and enough red wine to cover the fish2 boil gently for twenty minutes2 then strain the liquid in stone pot and add one half of it to half a pint of ,spanish sauce 7,no4 #cg7 and boil for one hour2 then add four chopped mushrooms and truffles and a little parsley4 ,dish the trout1 garnish with parsley and serve the sauce separately4 ,no4 #bej4 ,stewed ,trout4--,take two trout of a pound each and lay them in a saucepan with half an onion sliced thin1 a little chopped parsley1 two cloves1 one blade of mace1 two bay leaves1 a little thyme1 salt and pepper1 one pint white stock 7,no4 #ad7 and wineglass port wine2 simmer gently half an hour1 or more1 if not quite done4 ,dish the trout1 strain the gravy1 thicken with butter and flour1 stirring over sharp fire five minutes1 pour over fish and serve4 ,no4 #bea4 ,brook ,trout4--,put a trout of four pounds in fish kettle with four oz4 of salt2 when beginning to boil1 set the kettle on the back of the range for twenty-five minutes4 ,parboil the roes of a shad in salted water1 drain and cut them in small pieces1 and also a dozen mushrooms1 add these with the juice of a lemon to one pint of sauce allemande 7,no4 #cd7 and boil ten minutes4 ,serve the fish garnished with sprigs of parsley and the sauce in a tureen4 ,no4 #beb4 ,scallops of ,trout4--,take a medium size trout and cut into slices one inch thick1 put into a saucepan with a little melted butter1 add salt1 white pepper and the juice of a lemon2 when done on one side1 turn and cook the other4 ,mash some boiled potatoes and with them form a border on a platter that can go to the oven2 moisten the potatoes lightly with melted butter and brown in the oven2 when done arrange the scallops in the center of the potato border and pour over it a sauce bechamel 7,no4 #ca47 ,no4 #bec4 ,boiled ,turbot4--,soak the fish first in salted water to take off slime1 do not cut off fins2 when clean make an incision down the middle of the back to prevent skin on the other side from cracking1 rub it over with lemon and lay it in kettle of cold water2 after it gets to boiling let it boil slowly2 when done1 drain well and lay on hot napkin2 rub a little lobster coral through a sieve1 sprinkle it over fish and garnish with sprigs of parsley and sliced lemon4 ,serve with lobster 7,no4 #cj7 or shrimp sauce1 or with plain drawn butter4 ,the old fashioned way of dishing this fish is white side up1 but now usually the dark side up4 #a4 ,fish ,balls4--#c pints of potatoes 7measured after being pared and cut into pieces71 #a package of ,favorite brand ,picked codfish1 #a small onion 7cut into pieces71 #a tablespoonful of butter1 #a large or two small eggs4 ,boil the potatoes and onion until soft1 drain off all the water and mash until free from lumps4 ,turn the fish into a napkin and pour through it about one pint of cold water and squeeze4 ,mix with the potato1 using a fork as it makes it lighter1 add the butter and the beaten egg2 now taste and if not salt enough add a little4 ,take up by the spoonful and drop into deep fat which is hot enough to brown a piece of bread in #dj seconds1 fry until a golden brown 7about #a minute17 drain on soft paper4 ,this makes twenty medium size fish balls4 ,the onion can be omitted if the flavor is not liked4 #b4 ,fish ,balls4--,take one pint bowl of ,diamond ,wedge brand codfish picked very fine1 #b pint bowls whole raw potatoes sliced thickly1 put them together in plenty of cold water and boil until potatoes are thoroughly cooked2 remove from the fire and drain off all the water1 mash them with a potato masher1 add piece of butter size of an egg1 one well beaten egg1 and three teaspoonfuls of cream or rich milk4 ,flour your hands and make into balls or cakes4 ,put an ounce of butter and lard into a frying pan1 when hot put in the balls and fry a nice brown4 ,do not freshen the fish before boiling with the potatoes4 ,many cooks fry them in a quantity of lard similar to boiled doughnuts4 #c4 8,diamond ,wedge0 ,fish ,balls4--,one pint of raw potatoes1 cut in pieces2 one cup of 8,diamond ,wedge0 ,codfish4 ,boil together until potatoes are tender1 then draw off the water and mash1 beating well together2 add one tablespoonful of butter1 one egg and a little pepper4 ,shape into small balls and fry in hot lard4 #d4 ,fish ,balls4--,to one-half pound package 8,gold ,wedge ,brand0 ,fibered ,codfish add double quantity mashed potatoes4 ,saturate the codfish with cold water slightly1 and strain through a cloth 7requires no soaking47 ,mix thoroughly with the potatoes2 add one tablespoonful of butter and a little pepper4 ,shape into small balls and fry in hot lard4 ,the addition of an egg to the above receipt improves it very much4 ,for ,creamed ,codfish4--,saturate as above2 to a gill or cup of fish add two of milk and one tablespoonful of butter4 ,let it come to a boil2 then add one teaspoonful cornstarch and one egg well beaten4 ,served on toast it makes a delicious dish4 ,fish ,sauce4--,rub smooth #b tablespoons of butter with #a of flour1 stir into a pint of boiling milk1 let it simmer a few minutes2 have ready in the sauce dish a hard boiled egg1 cut fine2 pour the sauce over it4 ,a ,nice ,relish for ,breakfast or ,tea1 ,broiled ,smoked ,halibut4--,remove the skin and soak over night with the skin side downward4 ,broil and garnish with butter and serve hot4 ,stewed ,codfish 7,salt74--,take a thick white piece of ,diamond ,wedge salt codfish1 lay it in cold water for a few minutes to soften it a little1 enough to make it more easily to be picked up4 ,shred it in very small bits1 put it over the fire in a stewpan with cold water2 let it come to a boil1 turn off this water carefully1 and add a pint of milk to the fish1 or more according to quantity4 ,set it over the fire again and let it boil slowly about three minutes1 now add a good sized piece of butter1 a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream4 ,stew five minutes longer1 and just before serving stir in two well beaten eggs4 ,the eggs are an addition that can be dispensed with1 however1 as it is very good without them4 ,an excellent breakfast dish4 ,codfish a la ,mode4--,pick up a teacup full of ,diamond ,wedge salt codfish very fine1 and freshen--the dessicated is nice to use2 two cups of mashed potatoes1 one pint cream or milk1 two well beaten eggs1 half cup of butter1 salt and pepper2 mix1 bake in an earthen baking dish from twenty to twenty-five minutes2 serve in the same dish placed on a small platter1 covered with a napkin4 ,fillet of ,sole ,baked4--,cut a fish of four pounds into fillets1 about five inches long by four inches wide1 each end tapering to a point4 ,put these in buttered pan1 cover with sauce allemande 7,no4 #cd7 and sprinkle with bread crumbs and dot with bits of butter4 ,bake until well browned4 ,add a wine glass of sherry to half a pint of sauce allemande1 boil ten minutes and pour around the fish and serve4 ,for ,escalloped ,codfish4--,freshen one-half pound package of ,shute ,merchant's ,fibered ,codfish by soaking three minutes in cold water1 then add one pint of cracker crumbs1 one tablespoonful of butter and four eggs1 beaten light4 ,season to taste1 bake until brown1 serve hot4 ,,footnotes #a,note4--,originally fish boiled in sea water1 but now applied to fish boiled in salt water with acids1 spices or herbs4 ,,index ,a ,no4 ,alewives #bca-bcb ,b ,black ,bass1 ,burgundy ,sauce #baf ,bluefish1 ,tomato ,sauce #bah ,bonita #baf ,butter ,fish #bcc ,c ,carp to ,cook #bai ,chub 8 #bab ,clam ,bisque #acj 8 ,chowder #abe-abf 8 ,croquettes #acc 8 ,fritters #aci 8 ,soup #abd 8 ,water #abi ,clams a la ,creole #ace 8 8 ,creme #abg 8 au ,gratin #acd 8 ,fried #acg 8 ,hustled #abc 8 on ,toast #acf 8 ,puree of #aca 8 ,round or ,quahogs #ada 8 ,scalloped #acb-ach 8 ,soft ,stewed #adj 8 ,steamed #abh ,cod ,boiled1 ,oyster ,sauce #bbe 8 ,cheeks and ,tongues #bbj 8 ,fillets a la ,regence #bba 8 ,steaks a la ,cardinal #bbb ,codfish1 ,salt1 a la ,creme page #cc 8 8 ,boiled #cc 8 8 ,broiled #cc 8 ,creamed #cc 8 ,escalloped1 8 #cc 8 a la ,mode1 8 #cc 8 ,stewed1 8 #cc ,consomme1 or ,white ,stock #ad ,crab ,bisque #afa 8 ,soup #afd 8 ,toast #afj ,crabs #aea 8 a la ,creole #aeg 8 ,boiled #aeb 8 ,devilled #aef 8 ,farcied #aeh 8 ,saute of #aei 8 ,scalloped #aed-aee 8 ,soft1 to ,cook #aec ,d ,drum1 ,black to ,cook #aa ,e ,eels ,collared #bad 8 en ,matelote #bae 8 ,fricasseed #baa 8 to ,broil #baj 8 8 ,fry #bji 8 8 ,stew #bab-bac ,f ,farce #hg ,fish a la ,creme #eg-fc 8 8 ,maitre d' ,hotel #fb-fj 8 8 ,vinaigrette #fi 8 a l' ,italienne #fa 8 au ,court ,bouillon #fd 8 au ,fromage #fe 8 au ,gratin #ff-fg 8 ,balls1 ,french page #cc ,fish ,balls1 special #cc 8 ,cake #fh 8 ,cakes #gj 8 and ,oyster ,cakes #ga 8 ,casserole of #gb 8 ,chartreuse of #gc ,fish ,chowder #gd 8 8 ,st4 ,james #ge 8 8 ,maj4 ,henshaws #gf 8 ,collops #ii 8 ,cookery in ,general #g 8 ,creamed #gg 8 8 with ,oysters #gh 8 ,crimped #gi 8 ,croquettes #ha 8 ,crumbed #hj 8 ,curried #hb 8 ,dressing #hc-hf 8 en ,vinaigrette #hh 8 ,minced #ajj 8 ,omelet #aja 8 and ,oyster ,omelet #ajb 8 ,pickled #aje 8 ,pie #ajc-ajd 8 ,potted #ajf 8 ,pyramid #ajg 8 ,rissoles #ajh 8 ,roes #aji 8 8 a la ,creole #aac 8 8 ,scalloped #aaa 8 8 to ,fry #aaj 8 ,roe ,croquettes #aab 8 ,sauces #ac 8 ,scalloped #aad-aaf 8 ,scalloped with ,macaroni #aag 8 ,scallops #aah-abj 8 ,souffle #aba 8 ,soup #abb 8 ,stock #ae 8 to ,bake #ab 8 to ,boil #aa 8 to ,broil #aj 8 to ,dress or ,clean #b 8 to ,fry #h 8 to ,prepare for ,baking or ,boiling #c 8 8 8 ,broiling #d 8 8 8 ,frying #e 8 to ,saute #i 8 to ,skin #f 8 when ,fresh #a ,flat-fish1 to ,cook #bbc ,flounder1 ,fillet a la ,normandy #bbc ,forcemeat #hi-ij ,fricassee au ,gratin #ia ,frost-,fish to ,cook #bce ,g ,general ,instructions #a ,golden ,fillets #ib ,h ,haddock ,baked #bbd ,halibut a la ,royal #bbi 8 ,baked #bbf 8 ,chicken aux fine ,herbs #bbg 8 ,sauce ,supreme #bcj ,herring ,baked #bca 8 ,grilled #bcb ,horn ,pout1 to cook #baa ,k ,kedgeree #id ,king ,fish1 ,sherry ,sauce #bcc ,kromeskies of ,fish #ic ,l ,lobsters #afe ,lobster a la ,francaise #agc ,lobster1 ,astor ,house #aga 8 ,bisque #afb 8 ,chowder #agj 8 ,croquettes #agi-ahj 8 ,devilled #agf 8 ,fricassee #agb 8 ,patties #agh 8 ,soup #afi 8 ,stewed #agg 8 ,stuffed #age 8 to ,bake whole #afh 8 to ,boil and ,serve ,hot #aff 8 to ,broil #afg ,m ,mackerel1 to ,broil #bcd ,maitre d' ,hotel ,butter #cb ,marinade1 ,hot #ie 8 ,cold #if ,matelote of ,fish #ig ,mariners ,matelote of ,fish #ih ,menhaden1 to ,cook #aj ,mussel ,chowder #adf ,o ,oyster ,crabs #afc 8 ,croquettes #aie 8 ,fritters #aij 8 ,patties #aid 8 ,pie #aic 8 ,saute #ahc 8 ,soup #ahg ,oysters a la ,newport #ahi 8 au ,gratin #aia 8 ,creamed on ,toast #ahe 8 ,scalloped #aib 8 ,steamed #ahd 8 ,stewed #ahh 8 to ,broil #ahb 8 to ,fry #aha 8 to ,parboil or ,blanch #ahf ,p ,perch to ,cook #bce ,pickerel ,baked #bcf ,pollock to ,cook #hb ,q ,quahogs #ada 8 a la ,provincetown #add 8 ,raw #adb ,quahog ,chowder #ade 8 ,cocktail #adc ,r ,ray1 ,caper ,sauce #bcg ,rock ,bass #bdc ,red ,snapper #bcc ,s ,salad1 ,crab #bjd 8 ,dressing1 ,cream #aii 8 8 ,french #bja 8 8 ,mayonnaise #aif 8 8 ,mayonnaise1 ,red #aig 8 8 8 ,green #aih 8 8 ,piquante #bjj 8 8 ,sardine #bjb 8 ,fish #bje 8 ,lobster #bjc 8 ,oyster #bjh 8 ,salmon #bjf 8 ,shrimp #bjg ,salmon to ,cook #bdd 8 ,land ,locked1 to cook #bdj ,salmon ,trout1 ,baked1 ,cream ,sauce #bdj ,salmon ,cutlets1 ,herb ,sauce #bch ,sauce1 ,acid #bj 8 a la ,maitre d' ,hotel #cc 8 a l' ,aurore #cd 8 ,anchovy #ba 8 ,allemande #cd 8 ,cardinal #bg 8 ,bechamel #ca 8 ,blonde #cf 8 ,caper #bd 8 ,celery #db 8 ,cream #ah 8 ,curry #ej 8 ,drawn ,butter #af-ag 8 ,egg #bb 8 ,genevese #ef 8 ,hollandaise #be 8 ,italian #dg 8 ,lobster #cj 8 ,mushroom1 ,brown #ed 8 8 ,white #ee 8 ,normandy #di 8 ,olive #dj 8 ,oyster1 ,white #ch 8 8 ,brown #ci 8 ,parsley #bc 8 ,parisian #dh 8 ,piquante #e 8 ,ravigote #df 8 ,sardine #ec 8 ,shrimp #bi 8 ,sonbise #bh 8 ,spanish #cg 8 ,supreme #da 8 ,tartare1 ,cold #dc 8 ,hot #dd 8 ,tomato #ea-eb 8 ,white #ai 8 ,wine #bf ,scallops #adg 8 ,fried in ,crumbs #adi ,scallop ,fritters #adi 8 ,scallops #adh ,seaside ,scallops #aej ,shad1 ,baked #bda 8 ,fillets with ,mushrooms #bdb ,sheepshead a la ,creole #bde ,shute ,merchant's ,special ,recipes page #cc ,smelts1 ,brochet of #bdh 8 ,baked #bbh ,skate1 to ,cook #bcg ,sole1 ,fillet of page #cc ,sucker1 to ,cook #ff ,striped ,bass1 ,newport ,style #bag ,sturgeon1 ,roasted #bdg ,t ,tautog1 ,baked #bdc ,trout a la ,chambord #bdf 8 8 ,genevoise #bdg 8 ,baked1 ,herb ,sauce #bci 8 ,scallops of #beb 8 ,stewed #bej 8 ,brook1 to ,cook #bea ,turbot1 ,boiled #bjc ,tarpon1 to ,cook #bdg ,turbot1 ,american1 to ,cook #bec ,w ,whiting1 to ,cook #fb ,weakfish1 to ,cook #baa ,illustration3 decorative glyph 8,gold ,wedge ,brand0 ,,fibered ,,codfish4 ,a ,,retrospect4 ,mechanics' ,food ,fair1 ,oct4 #ahid4 ,at the ,world's ,food ,fair at ,mechanics' ,building1 ,where all was fresh with paint and gilding1 ,i wended my way booth to booth1 ,tasting of samples from each forsooth-- ,nor thinking of all the ills 'twould bring ,to those who were doing this self same thing4 ,many and ,good were the samples we tried ,of food that was baked and food that was fried1 ,but the ,choicest and ,best of it all to me ,were the wonderful ,fish-balls one could see ,at the booth of a well known ,gloucester firm1 ,who at good fortune had taken their turn2 ,shute ,merchant had chosen this stand ,to show up their 8,fibered10 8the ,gold ,wedge brand40 ,a wonderful product1 so pure and white1 ,no bones1--no work1--no odor--but light ,as a feather1 the fish balls came2 ',twas all they could do to furnish the same ,to the surging crowd1 that clamored loud ,for those fish-balls heaped upon the stand1 ,from 8,fibered ,codfish10 8,gold ,wedge brand40 ,a sequel there is that will tell you why ,this ,far ,famed ,fibered you'd better try2 ,i'll give you the 8,wink10 8',tis as good as a nod10 ,it's made from 8,the ,genuine ,georges ,cod40 ,illustration3 decorative glyph ,,shute ,,merchant',s ,fibered ,brands1 ,packed in #a and #a-b lb4 ,cartons4 ,gold ,wedge1 ,windsor1 ,swan's ,down1 ,defender4 ,illustration3 decorative glyph ,,shute ,,merchants ,fibered for ,family ,use4 ,happy ,thought1 ,erin1 ,novelty1 ,lenox1 ,crystal1 ,shamrock4 ,illustration3 decorative glyph ,please note some of the ,advantages of our ,,fibered ,,fish4 #ast4 ,it needs no cooking1 thus doing away with the odor which usually comes from the ordinary salt codfish4 #bnd4 ,it is fibered by a machine 7of our own make7 which preserves all of the original flavor and fibre of the codfish4 #crd4 ,a pound package of ,,fibered ,,codfish is equal to two pounds of ordinary salt codfish1 and it can be made ready in ten minutes time4 #dth4 ,,fibered ,,codfish makes the finest codfish balls and creamed codfish of anything in the market4 ,a trial package will convince the most skeptical4 ,illustration3 back cover ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4