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BARR, 2373 St. Catherine Street, MONTREAL. ^ ^ AJM^cZa/^t^^ f/. /?-^^ ^^^ -: ■ *■'■ mmm W ^' e:fZ. / ly , y . C-'-'A ...,«*»► -"V •O^ y ^.^y ^ FLEISCHMANN'S Vegetable Compressed YEAST Has No Equal. GEO. R. PROWSE Manu&cturer and Importer 224 ST. JAfSES STREET, MOHTREAIi. i- QTEBL PLATE COOKING RANGES for hotels, private families and institutions a specialty. QAS STOVES in 25 different styles, with oi* without hot water attachments. REFRIGERATORS, Aluminum Lined, easy to keep clean and economical in the use of ice. •\II7-ATER FILTERS. See sample of water in our store window after passing through one of these filters. Examine our Stock before buying: elsiewhere. ,OUR PRICES ARE LOW. COOKERY. BY AMY G. RICHARDS. " But for life the universe were nolhing, and all that has life requires nourishment." ** In compelling man to eat that he may live, nature gives appetite to invite him, and pleasure to reward him." — Brillat-Savarin. tii MONTREAL : E. M. RENOUF, PUBLISHER. 1895. . ,„,hev«.r one thou«nd eight hundred and ninety-five, by t. m- - PRINTED FROM LINOTYPE BARS AT " WITNESS" OFFtCB. ' ' TO MY Canadian Pupils, WHOM IT HAS ALWAYS CIVKN MR GKKAT PLKASURt TO TEACH, I DEDICATE THIS LITTLE BOOK. PRHFACIi. This little book is published at the repeated recpiest of my many pupils, I fee! no ai)ol(,-y „ced be offered for its existence. I do not for one moment claim that it is complete, that would be impossible in a work of this size, but the recipes have been chosen with very great care, so as to jrjve a good general idea of the different branches of cookery. Many of the recipes arc my own and are now published for the first time. • I most sincerely hope my pupils and others who use my recipes will find them as useful as I have tried to make them. Amy G. Richards. Montreal, April, 1895. CON TK NTS. Introduction Soups ^''«h .... Entr^ci Cold Enttin Meats Pastries • • • Puddings with Pastry Puddings Fritters . . . , Jellies, C'-o-r s^ ^^^ Ilors 'dCEuvres .ind Savouries \ I. jiatables Kggs .... Omelet! Cakes . . . ' , Bread Icings Salads Pickled Meats Sandwiches • • • Teas and Coflee Dripping Chafing Dish, use of . Relishes, Miscellaneous, etc. Cwking for Invalids Sauces Pur^s, Forcemeats, etc. Care of Utensils Preserves and Pickles Glossary of Terms English and French Names for F Advertisements ,• • • ' 4<7 In front and hack of book INTRODUCTION. ^ INTRODUCTION. A jrreat deal of attention has of late been given to the su])ject of Cookery, yet there still exists a most woeful ignorance of this most important household art. When we realize how much the general well-being of man depends upon the food he eats, we cannot but be filled with amazement that in these days of high civili- zation and advanced science, such ignorance of the first necessity of life should still find a place. If it formed, as it should, a part of every girl's education to be thoroughly taught the principles and general ground- work of cookery, how much misery might be avoided ! The wife of the poor man would spend her small allow- ance to the best advantage in buying, not what at first sight seems cheap food, but that which really gives the most nourishment for the lowest sum— thus " Making the most out of the least," and by the intelligent pre- paration of it, avoid waste, and give her family food good for the body and pleasant to the eye ; while the rich wife would find her servants much more easy to 1^ COOKERY. manage and direct, if she herself, possessed a practical knowledge of their work. IJrillat-Savarin says: — "But for life the universe were nothing, and all that has life requires nourish- ment." Civilized man requires that nourishment in an appetizing form, and though I by no means advocate the use of extravagant material or waste of time in over decoration, I do most strongly urge upon my pupils the advisability of great daintiness in the preparatioTi and appearance of their dishes. At the same time do not allow the true use of the food to be lost sight of, and by no means sacrifice the utility of a dish to its ap- pearance. There is not room in a work of this kind to go deep- ly into the needs of the body. While a little child can tell us that we live by means of the food we eat, and that without food we die, the question as to how that food is the means of life, opens up a vast field of knowledge. The body has frequently been compared to an engine. As heat and motion are given to the en- gine by the burning of fuel, so in the body by the burn- ing of food. In both cases the carbon and hydrogen are burnt by means of the oxygen in the air , which, in the case of the body, is taken into the lungs with every breath. Professor Church says : — " What happens in the body is briefly this. The greater part of the carbon and hydrogen in the dry matter of food, after under- INTRODUCTION. Pfoing certain changes, becomes quietly and steadily burnt in the body into carbonic acid gas and water. . . The force or energy laid up in the com- pounds thus burnt, is given out partly as heat which Keeps the temperature of the body up to blood heat, and partly in other forms, as that of mechanical motion. All the internal and external work of the body is thus done by the stored up energy of the food which is burnt or oxidized therein. This food, by digestion and assi- milation, becomes indeed first of all a part of the body, and then, but not until then, to any extent does it burn and give rise to heat and motion." So that it is not sufficient to eat a certain amount of food, regardless of its digestibility, for as we have seen, to be of use it must be such that the body can digest and assimilate. As an old proverb has it, '' It's not what a man eats that nourishes him, but what he di- gests." Such then is the true science of cookery — to give such food in right proportions and so prepared as to be readily digested and assimilated — while art teaches us at the same time to make a pleasure of necessity. ' Once the fundamental principles of food and the cooking of it are graceful, and " the reason why " of things understood, it is easy for any ordinarily intelli- gent person to enlarge upon her knowledge. If, for instance, she fully understands why a joint of meat is placed in boiling water, while meat for stock or broth I! 6 COOKERY. is put into cold, why a hard boiled egg is more di- gestible if boiled 20 minutes than 10, why a cake is lighter if the white of an egg is beaten separately from the yoi:-, and all such simple rules, she will prepare the food in an intelligent manner, and there will be fewer failures and less indigestion with all its attendant evils. IL lore di- cake is rom the »are the le fewer nt evils. HINTS ON SOUP MAKING ^\ HINTS ON SOUP MAKING. The efficiency of a; cook can almost always he ascer- tained hy her scnips. A cook who makes good soup may, as a rule, be trusted with the remainder of the (hnner. And yet it is by no means the most difficult branch of cookery. Perhaps that is the very cause of failure, so many people will not take the trouble to do any easy thing well. Such good results may be obtain- ed from such simple material, with the use of so few utensils and the expenditure of so little time, that it should really be' one of the first things to claim the at- tention of the housewife. It has been said that the English know but one soup — and that one to their own misfortune. However true this may once have been, it can hardly be said to be the case now, though in many cases the same old mistake is made from which this accusation arose, which is simply this — that stock is soup — put this at once and forever on one side and the English will make soup with any nation. Stock is but the founda- tion from which endless varieties of soups can be made. Who does not know, only too well, the thin greasy liquid in which float a few pieces of doubtful looking vegetables, that goes by the name of vegetable soup, and which is in reality nothing but stock in its simjile state. Good stock very likely, and that with a little trouble might be made into delicious soup. I ! 10 COOKKKY. |i| It Then others, a Httle more advanced, spoil the stock itself by piling in all the seasoning^ they Can find, and with commendable but mistaken economy, everythinpf they have no other use for, into the same stock-pot from which all their soups are evolved, with the result that no matter what the soup is called, the flavor is one and the same. St(x:k should never be over-seasoned, either with spice or vegetables ; in fact, for the more delicate soups it is better not flavored at all. Cianic and fish, as a rule, should not be mixed into the ordi- nary stock, but will always make a pleasant change if used separately. Recipes for the different stock will be found in their right place. Tlie bones of a cooked joint should always be made use of in this way, or boiled up with water and vege- tables it will make a stock good enough for many soups and gravies, where a rich stock is not necessary — such as tomato, kidney, etc. In buying fresh meat, the most economical for brown stock is the shank of beef, and for white, the knuckle of veal. The meat and bone should be used to- gether and both cut up into small pieces, so as to ex- tract the juices as much as possible. For the same rea- son the water used should be cold, and brought as slowly as possible to the boil, and then only allowed to actually boil a few minutes, after which it must cook as slowly as possible. If put into boiling water, the pores of the meat are at once closed and the juices kept in. Soups may be divided into three chief divisions, clear, thick and purees. The difference between a thick soup and a puree, is that the first is thickened by the addition of a starchy matter, and a puree with the in^ SOUP MAKINd. 11 stock I, and >rthing ck-pot result is one Lsoned, I more Game ic ordi- angc if ck will >c made d vege- ir many ccessary r brown knuckle Lised to- is to ex- ame rea- DUght as allowed mst cook ^ater, the he juices divisions, en a thick ed by the th the in- ■■fi ■i fjrcdicnts of the soup itself IxMnp^ rubbed thnmgh a sieve or tanuuy. Tt will always be fnnnd that llie thickened soups re(|uire more seasoninjj than the mi- thickened, as the fat and starchy matter serve to deaden the punp^ency. Stocks and soups nuist on no account be allowed to remain standinp^ any lenpfth of time in metal pans, as the acids, fats, etc., act on the metal, which of course renders the soup most unwholesome. To remove the fat from stock, the easiest way is to allow it to become quite cold, as the fat rises to the top it will then be readily taken off. If necessary to re- move it while hot, take soft kitchen paper and draw small pieces lightly across the top until all the fat is removed. In warm weather the stock must be boiled up every day to prevent its spoiling; in winter, two or three times a week will answer the purpose. Never put it into the larder while steaming hot. In the first place the heat will raise the temperature of the larder, and the steam tends to spoil other things. In thickening soup with yolks of eggs, very great care nnist be taken that it does not boil after they are added or they will curdle. Cream is far better heated separately and added to the soup while hot. Where there is acid in the soup it must not be boiling when the cream is added or al- lowed to boil afterwards. In using wines to flavor, i wineglass is quite suffi- cient for I quart of soup, if more is used it will, mstead of harmonizing with the other flavors, drown them m its own. .;'*■■ ' ^4, SOUP STOCKS. lis p b F bn i ! SOUP STOCKS. BROWN STOCK. 4-II). shank of beef — i large carrot — 3 onions — i small turnip — a little celery — i teaspoon pepper-corns — I long pepper — i bay leaf — a bunch of herbs — 6 cloves — I tablespoon salt — 5 pints cold water. Cut the meat and bone into small pieces and place in a large pan, pour over the water and bring slowly to the boil. Skim well, then add the vegetables, etc., and simmer gently for four hours; strain, and when cold carefully remove all fat. A second stock may be made from the same meat by adding a fresh supply of water. WHITE STOCK. The knuckle of veal is the best thing to take for this purpose; the bones of fowl or other white meat may be used with it. For each pound of meat and bone take i oz. of lean ham — I onion — a piece of celery — a few pepper corns — 2 cloves — a bunch of herbs — i teaspoon of salt and i pint of cold water. Follow the directions given above for brown stock. GAME STOCK. This may be made from the bones of gooked game, but fresh bones will make better stock, # 16 COOKE kV. To each ^^i lb. of bones take i onion — i small carrot — a piece of celery — i leek — a very small turnip — a few mushrooms or i tablespoon of mushroom ketchup — I tomato — a few pepper-corns and cloves — 2 oz, ham — i quart second stock. Fry the sliced vegetables, bones and ham in butter for about twenty minutes, add the spice, etc., and cook slowly two hours ; then strain, and when cold remove the fat from the top. FISH STOCK. Take any white fish bones and skin, and to each pound add I quart cold water — i sliced onion — a bunch of herbs — i teaspoon lemon juice — a few pepper- corns and cloves and a pinch of salt. Bring slowly to the boil, skim well and cook slowly one hour. TOMATO SOUP. I tin of tomatoes — i quart stock — 2 oz. butter — 1% oz. of flour — I gill cream — pepper, salt and cayenne. Boil together stock and tomatoes fifteen minutes, rub through a sieve. Melt the butter in a saucepan, add the flour and seasoning, then by degrees the stock ; boil two minutes, and when the boil has gone oflf, add the cream. ' CREME DE POIS. I pint green peas — iV^ pints white stock — i gill cream — 2 yolks of eggs — i spray of mint. Simmer stock and peas twenty minutes, rub through a sieve. Mix together cream and yolks of eggs, add SOUP STOCKS. 17 them to the stock and stir all together over the fire until beginning to thicken. Serve at once. PUREE A LA ST. GERMAIN. I small onion — 3 carrots — i gill cream — i pint stock — Vi pint milk — i oz. butter — i oz. rice flour — V^ tea- cup rice — salt and pepper. Slice the vegetables and boil together in tl>e stock till all are tender, rub them through a sieve. Melt the butter in a saucepan, stir into it the rice flour; add the strained stock by degrees, boil two minutes, then atld the milk and cream, salt and pepper. Have ready the boiled rice in a hot soup tureen, pour the soup over it and serve at once. LENTIL SOUP. ^/^ lb. lentils — i quart stock or water — i carrot — j onion — I turnip — i^ oz. of dripping — i oz. of flour — y^. pint of milk — salt and pepper. Soak the lentils over night, place them with the stock in a saucepan, skim when boiling. Slice the vegetables, add them and boil one hour ; then rub all through a sieve. Melt the) dripping in a saucepan, add the flour, then the strained stock, seasoning and milk, and boil two minutes. Dried green pea soup may be made in the same way, substituting the peas for the lentils. ASPARAGUS SOUP. 50 heads of asparagus — i quart white stock — i gill of cream — pepper and salt — i small lump of sugar. 3 \m Ifi COOKKkY. 1 Soak the asparap^us in water, cut oflf the heads and boil till tender. Boil together the stalks and stock, rul) through a sieve, add the asparagus heads, seasoning and cream, and boil up once. MOCK TURTLE SOUP. % a calf's head — 2 oz, potato flour — 2 oz. butter — '/^ oz. mixed spice — i onion — i wineglass sherry — 3 quarts water — i small lemon — i tablespoon mush- room ketchup — salt and pepper. Soak the head in cold water, well wipe it and place it with the three quarts of water in a pot, and skim care- fully when boiling. Add then the onion, spice, salt and pepper, and sinuner slowly from two to three hours. Then remove the tongue and meat from the cheek, cut into dice and put on one side; return the bones to the pot and boil four hours longer, when it must be strained and the pieces of meat collected; these should then be chopped and mixed with a little flour and egg, rolled into balls and browned in the oven. Melt the 1)utter in a saucepan, stir in the stock by degrees, add the meat cut up into dice, boil ten minutes and serve with thin slices of lemon and balls of meat as garnish. SOUPE A LA SOLFERINO. I quart white stock — ^/^ teacup rice — 2 yolks of eggs — I gill cream — pepper and salt. Wash the rice and boil slowly in the stock till tender, then rub through a sieve. Mix yolks and cream, also the seasoning, pour the soup over, return to the sauce- pan and stir over the fire until it begins to thicken, but do not allow it to boil. Serve at once. Ilk.. SOUP STOCKS. 19 KIDNEY SOUP. I ox kidney — i quart sc ind stock or water — i table- spoon Harvey sai. . — i tablespoon nuislirooni ketchup — i oz. butter — i oz. rice flour — seasoning. Wash the kidney and cut it into small dice, roll it in the flour, salt and pepper ; brown quickly in the butter, pour over the stock and skim when boiling. Add the sauces and simmer slowly two hours. Serve with the meat left in or strain, as desired. .ggS— Itender, |ii, als(i sauce- in, but HARE SOUP. I hare — 3 quarts stock — ^k. lb. lean ham — 4 oz. butter — 2 onions — i carrot — bunch of herbs — V2 pint port I tablespoon currant jelly — 2 oz. cracker crumbs. Cut the hare into pieces, fry it and the ham in the l)Utter, pour over the stock, add the vegetables, and simmer slowly two hours, then strain. Cut some dice from the best part of the back, pound the remainder with the ham and cracker crumbs, cook all slowly in the strained stock ten minutes, add jelly and wine, and serve. CLEAR OX-TAIL SOUP. I ox tail — 2 quarts stock — a few vegetables — i good dessertspoon arrowroot — i saltspoon pepper-corns — a few mushrooms are a great improvement — whites and shells of 2 eggs — i gill wine. Soak the tail for two hours, cut it into pieces and simmer three hours in the stock ; if mushrooms are used, add them one hour before straining. Strain and clarify with the eggs. IVJix the arrowroot with a little water, add it and boil two minutes. Cut the vegetables 20 COOKERY. into pretty shapes and boil till tender, add them at the last minute to the soup, with the wine, and small dice of meat from the tail. BARLEY CREAM SOUP. 4 tablespoons pearl barley — i quart white stock — */^ pint milk — 2 yolks of eggs — a little nutmeg — salt and pepper. ' Soak the barley over night, strain and boil up in water; strain again and simmer in the stock till tender, this will require about an hour. Rub it then through a hair sieve, return to the saucepan and stir over the fire till boiling, then add seasoning. Mix the yolks with a little milk, add them to the soup carefully and re- turn to the fire for one minute. i;H'' CAULIFLOWER SOUP. I cauliflower — 2 yolks of eggs — ^^ pint cream — i quart chicken broth — pepper and salt. Boil broth and cauliflower together twenty minutes, take out the cauliflower and cut ofif some of the best parts, pass remainder through a sieve. Mix together the yolks and cream, add them to the stock with the seasoning and stir all over the fire until it begins to thicken. Put the little pieces of cauliflower into a tur- een, and pour the soup over. MULLAGATAWNY SOUP. I fowl — *^ lb. minced ham — 3 pints second stock (white) — juice of half a lemon — i teaspoon sugar — i small teaspoon pepper and salt — i oz. potato flour I tablespoon curry powder. SOUP STOCKS. 21 the dice . and ■ Lip hi I ;nder, H •ough H ;r the S yolks ^ nd re- s Boil together the fowl, ham and stock for half-an- hour. Take out the fowl and cut the breast into dice, strain the stock and return it to the saucepan. Mix the flour and curry powder with a little stock, add it, also lemon, sugar, pepper and salt and dice of fowl, simmer ten minutes and serve with rice in a separate dish. CELERY SOUP (WHITE.) I head celery — i quart white stock — i gill milk or cream — i oz. flour — 1% oz. butter. Wash and cut the celery into small pieces, and boil it in the stock half-an-hour, then rub it through a sieve. Melt the butter, stir in the flour, pepper and salt, add cream and stock and boil 2 minutes. [ quart hiutes, le best Tcther ith the rins to a tur- (white) igar— I to flour VEGETABLE SOUP. I turnip — 2 carrots — 2 raw potatoes — i onion — i quart broth — salt and pepper. Cut the vegetables into dice, simmer in the broth one hour. Other vegetables may be used if convenient. Serve with toast cut into dice. CRJ&ME AUX MARRONS. 1V2 pints stock — V2 pint cream — i lb. chestnuts — i oz. butter — I oz. flour — salt and pepper. Boil chestnuts, take oflf skins, pound them and rub through a sieve. Melt the butter in a saucepan, atld the stock by degrees, then add the chestnuts and cream and boil two minutes. hm 22 COOKERY. OYSTER SOUP (ENGLISH.) V^ pint oysters — i'/^ pint white stock — i oz. butter — Vj oz. flour — 2 yolks of eggs — i gill milk. Boil the oyster liquor, and skim it. Melt the butter, add flour and stock, and boil two minutes. Mix to- gether yolks of eggs and milk, add them to the -^tock with the oysters and stir over the fire until it begins to thicken ; add oyster liquor and serve at once. OYSTER SOUP (AMERICAN.) y-i pint oysters — i pint milk — 2 tablespoons fresh cracker crumbs — salt and pepper. Strain the oyster liquor and boil it. Boil the milk, add the liquor, crumbs and oysters, season and boil up. Serve at once. SCOTCH SOUP. 3 lbs. ribs of beef — i carrot — i onion — i teacup pearl barley — i large onion — i small turnip — i small head of celery. Cover the beef with cold water in a saucepan and skim whilei boiling ; add vegetables and l^arley, (which should first be soaked in boiling water,) and simmer three hours. The meat should be taken out before serving. ' BROWN CELERY SOUP. I quart good brown stock — i head celery — i table- spoon potato flour — pepper and salt. Take out the heart of the celery, shred it finely and ^^illl sour STOCKS. 23 _-V2 liter, c lo- .tt)ck lis to {resb \\ up. o boil in stock until tender. Cut up the remainder and l)()il in the quart of stock. When quite tender rub it throuji^h a sieve. Mix the potato flour with a very Httle cold stock or water, add it to the soup, return to the saucepan and stir over the fire until boiling. Put the shredded celery in the tureen and pour the soup over. Serve with croutons. CURRY SOUP. I c|uart stock — i onion — i oz. butter — i gill cream — juice of V2 a lemon — dessertspoon curry powder — tablespoon cocoa nut — i oz. rice flour — salt, pep- per, a salt-spoon of ginger. P)rown the onion in the butter, and stir in the rice, flour and curry, add the stock and cocoanut, and sim- mer half-an-hour ; strain, add warmed cream, lemon juice and seasoning, and re-heat. pearl small m and I (which iinimer before table- lely and PUR^E OF ARTICHOKES. I doz. Jerusalem artichokes — i onion — a few pieces of celery — a bunch of herbs — i pint white stock — i pint milk — i gill of cream — % oz. of potato flour — pepper and salt. Cut the artichokes and onion into thin slices and fry them in a little butter until a pale golden color, then put them with the stock and milk in a saucepan, and cooki half-an-hour, skimming from time to time. Rub all through a sieve, mix the potato flour with the cream, add it, return to the fire and boil a few minutes. Serve with croutons. m 24 COOKERY. EGG GARNISH FOR CLEAR SOUP. To each vg^ take 2 tablespoons of milk, cream or clear stock; add a tiny pinch of salt and nutmeg, and mix all together. Strain, and poach until set, in small flat tins placed in boiling water. When cold cut into any shapes de- sired. QUENELLES FOR SOUP. 3 07.. white meat or fish — 3 oz. made panada — 2 very small eggs — pepper and salt with other seasoning if liked. Pound the meat finely, also the panada ; mix thein together and rub through a sieve. Add eggs and sea- soning, poach on a tin, or in small moulds, in boiling water. CONSOMME A LA ROYALE. I quart good stock — a little carrot and turnip — clear the stock with whites and shells of 2 eggs. Cook the turnip and carrot, cut them into pretty shapes with a vegetable cutter, place in a tureen and pour soup over. CLEAR SOUP. I quart good stock — i teaspoon tarragon vinegar — i gill sherry — seasoning — whites and shells of 2 eggs. Remove all fat from the stock and place with the vinegar and seasoning in a saucepan on the fire until warm, but not boiling. Slightly beat the whites and shells of eggs with a little cold water, add to the soup and whisk until boiling ; draw the saucepan to one side and simmer gently ten minutes, then strain and add sherry. i lear and acecl s de- them d sca- (oiling sour STOCKS. CONSOMME A LA 1»RINCKSSK. 25 I quart clear soup — 2 tablespoons of cucunihor cut into pea shapes «in(l cooked in stock till tender — 12 very small quenelles of calves' brains. Rinse the cucumber with warm water, put it in the tureen and pour the soup over, add the quenelles, and serve with croutons of fried bread. BRAIN QUENELLES. I calf's brain — 4 oz. made panada — i tablespoon cream — 2 cgj^s — pepper and salt. .Soak the brain in salt and water for an hour. Boil five minutes, then pound with the panada, rub through a hair sieve, mix in the cream, eggs, pepper and salt, put into small buttered moulds and poach ten or twelve minutes. Turn out and rinse with wami water. m PUREE CRECY. 1 quart stock — 2 carrots — 2 sour apples — i oz. butter — I oz. flour — I gill cream — ^ teaspoon sugar — a few drops carmine — pepper and salt. Slice the apples and carrots, boil them in the stock till tender, then rub them through a sieve ; melt the butter in a saucepan, add the flour and seasoning, stir in the stock and boil two minutes, let the boil go ofY, then add the cream, and serve at once. FISH SOUP. 2 lbs. raw fish — i tablespoon parsley — i^/^ oz. butter — I oz. rice flour — i quart water — Vz pint milk — salt and pepper. m 20 C:OOKKKY. IW)il tlic hones and water lialf-an-lioiir, then strain ; inch the hnlter in a saucepan, a(M the Hour and season- ing, stir in the stock; a »>«> is to r and Anute, , tepid for a liicU is and a\- should starchy isb, as it ing, sole, Lvhilst tne liost indi- raw, as in is ren- le. ;t ior boil- care being le. ^^^'^^'^ and a little Lsh a goo^^ , take it uP hot napkin and oraniish with cut lemon, parsley, and, if Hkcd, fried oysters. Serve with white or other fish sauce. The time to boil will depend on the thickness of the fish. A moderate sized piece will take about twenty tc twenty-five minutes. It should be white and firm at the bone when done. Too long or rapid l3(Mling toughens fish. At the same time it must be sufficiently cooked to be digestible. When the skin begins to crack, it usually is an indication that the fish is ready. BOILED SALMON. Salmon is best placed in tepid w-ater, which, after the fish is put in, should be brought rather quickly to the boil, well skinnned, and then allowed only to simmer till the fish is done. A little salt but no vinegar should be put in the water. The time to cook the salmon de- IKMids entirely on the thickness. Eight to ten minutes for each pound will generally be found long enough for a thick, and six minutes for a thin one. Salmon requires longer boiling than most fisli. Serve on hot napkin. Garnish with fennel and cu- cumber. RAKED HALIBUT. Take a nice steak of halibut, well wash and dry it, sprinkle with flour, pepper and salt, i)lace on a greased pan and cover with 2 oz. of fat bacon cut in thin slices. Bake half-an-hour in a good oven, basting occasion- ally ; dish up garnished with little rolls of bacon, slices ot" lemon and small sprays of parsley, and pour round the gravy from the pan. Cod or other fish may be cooked in this way. 34 COOKERY. h BOILED HALIBUT. For a piece of halibut weighing four pounds, put in enough boiHng water to cover, with a little salt and vinegar. Let the water reboil after the fish is added, then skim carefully and cook slowly about twenty-five minutes. ' Ser\'e on a hot napkin, garnished with cut lemon and parsley, and a good fish sauce in a boat. Anchovy, lobster, oyster or shrimp sauce are very good with halibut. ' HALIBUT CUTLETS. Cut some *^icc outlets about an inch thick from the fish. Wash in salt and water, and dry them in a towel. Sprinkle them with lemon juice, finely chopped parsley, salt, pepper and essence of anchovy. Allow them to stand one hour, then dip in egg and bread crumbs, and fry five minutes in hot fat. Serve with anchovy sauce. FISH BAKED IN BATTER. 2 lbs. fresh fish — i cup of flour — 2 eggs — ^ pint milk — pepper and salt. Remove skin and bone from the fish, cut it into neat pieces and put them into a pudding dish, sprinkle with pepper, salt and lemon juice. Place the flour into a basin and break one egg into it, add a little milk and mix the flour from the sides gradually into it, then add ihe other egg and more milk ; beat well, add seasoning and pour the batter over the fish ; bake in good oven for half-an-hour. Serve at once. 1 I ] wi I plc I an jm: FISH. 35 FRICASSEE OF FISH, No. i. I lb. of fish — ^'^ pint water — i gill milk — i oz. butter — I oz. flour — a bunch of herbs — a few pepper-corns I teaspoon lemon juice. Remove the skin and bone from the fish and boil in the water with the herbs and spice for twenty minutes, then strain. Melt the butter in a saucepan, stir in the flour, add the strained stock and milk, stir until boil- ing. Cut the raw fish into neat pieces, put it into the saucepan and cook for about ten minutes. Add pepper, salt and^ lemon juice, and serve hot. FRICASSEE OF FISH, No. 2. I lb. fish cut into small, neat pieces — 1V2 pint thin white sauce — 2 eggs — i teaspoon lemon juice — i dessert- spoon finely chopped parsley — pepper and salt — ^ gill cream. Cook the fish for five minutes in the sauce, beat the eggs and mix them with the cream, strain this into the saucepan and stir carefully over the fire for a few min- utes. Add lemon juice and parsley, and serve very hot. FILETS OF SOLE. Filet a sole and cut each filet in half, sprinkle them witli lemon juice, pepper and salt ; roll them up and place on a buttered tin, covered with buttered paper, and bake seven minutes. Serve with a good white sauce. FISH FRIED IN BATTER. Have ready the batter in a basin, and some flour mixed with a little pepper and salt on a plate. Well M 36 COOKERY. wash and dry the fish, cut into pieces, and dip each piece first into the batter, then in the flour, and fry im- mediately in hot fat from four to six minutes, according to thickness. SALMON FRIED OIL. Take for this a nice sahuon steak, sprinkle it with pepper and salt, pour over it i gill of salad oil, and allow it to stand half-an-hour. Well oil a sheet of stil^ paper and wrap the fish in it, pour the oil into a frying pan, when hot put in the fish and fry about ten minutes. TIMBALES OF SALMON. ]\Iake some timbale cases from l^atter made with i egg, I cup of flour and *^ pint of milk ; fry them till very crisp, then dry them a few minutes in a cool oven. Break */^ lb. of cooked salmon into pieces and mix it with 1% gills of veloute sauce, stir over the fire a few minutes, fill in the cases and serve hot on a dish paper garnished with fennel or other suitable garnish. HADDOCK PIE. I fresh haddock — i lb. of mashed potatoes — i gill thick white sauce — pepper, salt and lemon juice. Remove skin and bone from the fish, cut it into neat pieces and put them into a pudding dish ; sprinkle with the pepper, salt and lemon juice, pour the sauce over. Add a tablespoon of milk and a little piece of butter or dripping to the potatoes, and put them neatly over tiie fisli. Smooth them over and mark with a fork. Put some bits of butter on the top and bake in good oven for about forty minutes. tFI FISH. 37 STEWED EELS. I 11). of eels — I pint of good meat stock — i onion — a bunch of herbs — i blade of mace — a few cloves and pepper-corns — i bay leaf — i tablespoon mush- room ketchup — I oz. butter — V^ oz. flour. Cut the eel into pieces and roll them in the flour, pepper and salt. Make the butter hot in a saute pan, and brown the eels quickly in it, take them out and brown the sliced onion. Now put all into the pan and cook slowly for half-an-hour. Dish up the eels and strain the j?ravy over them. Garnish with fried crou- tons of bread and mashed potatoes, and serve very hot. LOBSTER PATTIES. Vi lb. pufT pastry — i small lobster — i gill good white sauce — I tablespoon thick cream — a little lemon juice — cayenne and salt. Cut patties from the pastry and bake ten minutes in a good oven. Break the lobster into small pieces, mix with the sauce, cream and seasoning, and stir over the fire until thoroughly hot. Remove the centres from tlie patties, fill in with the lobster mixture, replace the little tops and serve hot or cold. FRIED OYSTERS. 20 oysters — i tablespoon flour — 3 tablespoons milk — i cup fine bread crumbs — a little nutmeg — i egg — pepper and salt. Strain the oysters and mix together the milk and Hour, with a little pepper and salt ; dip each oyster in this mixture, roll in bread crumbs and put on one side tastsm ilil ir,;H|i m 1 ill 38 COOKKKY. r 11 Parh then in the healen eRfi and ,ov ha«-an-honr. ,^"" T,"' ^^eh a