Mrs. Wilson's Cook Book Part 55

Bring to a boil and cook the fish. Strain and set aside to cook fish in again.

FISH SAUCE

Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a saucepan and add

Two level tablespoons of cornstarch, dissolved in three level tablespoons of water, One tablespoon of b.u.t.ter, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika, Juice of one-half lemon.

Bring to a boil, cook for five minutes and serve with fish.

TO BROIL FISH

Cleanse the fish, leaving the small fish whole, split the large fish and then brush with melted shortening and broil, allowing ten minutes for small fish and ten minutes to the pound for larger ones.

Large fish will require thirty to forty-five minutes. Lift to a hot platter and spread with

Two tablespoons of b.u.t.ter, Two tablespoons of parsley, One tablespoon of Worcestershire sauce, One tablespoon of lemon juice.

Mix well and then garnish with slices of lemon and parsley.

CREOLE FRIED FISH

The creole fried fish is a crisp golden brown. It is prepared as follows: Clean the fish and then wash and drain and roll it in flour.

Place in a pan containing hot fat and fry until golden brown. Place in the oven, if the fish is large, until all is cooked and to finish cooking.

FRIED FISH

Small fish, like smelts, brook trout, perch, b.u.t.ter fish, etc., may be well cleaned, dried and then dipped in beaten egg and rolled in fine crumbs. Large fish should be cut into suitable pieces; sliced fish may also be prepared in this manner.

SAUTEING

Fish should be well cleaned and then fried in sufficient fat to prevent sticking.

COCOANUT PUDDING

Place in a mixing bowl

One cup of bread crumbs, One cup of sifted flour, One-half teaspoon of salt, One tablespoon of baking powder, Three-quarters cup of cocoanut, One egg, One cup of milk.

Beat to thoroughly mix and pour into well-greased custard cups or pudding pan and bake in a moderate oven for thirty-five minutes. Serve with lemon sauce.

SNOW PUDDING

Place in a saucepan

One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Now add

Six tablespoons of sugar, Stiffly beaten white of one egg, One teaspoon of vanilla.

Beat thoroughly to blend. Pour in four custard cups and set in a cool place to mould. Serve with custard sauce.

FRUIT PUDDING

Place in a bowl

One cup of mola.s.ses,

And add

One cup of sour milk, One egg, One teaspoon of baking soda, Five tablespoons of shortening, One teaspoon of cinnamon, One-half teaspoon of allspice, Four tablespoons of cocoa, One and one-half cups of coa.r.s.e bread crumbs, One and one-half cups of wheat flour, One-half cup of seeded raisins, Two teaspoons of baking powder.

Mix in the order given, beating hard. Pour in well-greased and floured mould. Boil and steam for two hours and then serve with vanilla or cream sauce.

RICE PUDDING

Wash one-half cup of rice in plenty of cold water. Place in a saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add

Two cups of milk, One yolk of egg, One-half cup of sugar, One-half teaspoon of nutmeg, One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half gla.s.s of jelly in a bowl and beat until it will hold its shape. Use as a whip for the pudding.

CHOCOLATE RICE PUDDING

Wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a saucepan and add the rice.

Cook until the rice is soft and the water absorbed. Now place three ounces of chocolate, cut into fine pieces, in one quart of milk. Bring to a boil and then add

Three-quarters cup of sugar, One-half teaspoon of cinnamon extract, Two teaspoons of vanilla, Two tablespoons of b.u.t.ter, The prepared rice.

Mix well and then pour into a baking dish and bake for forty minutes in a moderate oven. Stir frequently.

PLUM PUDDING, ROMANY STYLE

One cup of cooked oatmeal, One cup of seedless raisins, One cup of dried peaches, put through food chopper, One cup of peanuts put through food chopper, One-quarter cup of citron put through food chopper, Two teaspoons of cinnamon, One teaspoon of allspice, One teaspoon of nutmeg, One cup of syrup, One egg, One gla.s.s of jam or apple jelly.

Mix and then pack into moulds, one-pound coffee can or tie it in a pudding cloth. Boil for two hours.