The Pilgrim Cook Book/Fish

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Oyster Cocktail.

Open ½ dozen or more small oysters into a cup or glass that has been generously buried in ice, taking care to save the liquor. Season with salt and pepper and add 1 tablespoon of tomato catsup, a few drops of lemon juice, a drop of Tobasco sauce and a dash of Worcestershire sauce.—Johanna Kretschmer.

Angels on Horseback.

Select large plump oysters and a corresponding number of very thin slices of boneless bacon. Pick over, wash and dry the oysters, and season them with black pepper. Wrap each in a slice, of bacon and pin with a wooden toothpick; the round orange wood variety is best for this purpose. Place a frying pan over the fire, and when hot drop in sufficient prepared oysters to cover the bottom of the pan. Turn them quickly several times until the bacon is lightly browned, then serve at once on a hot platter.—Mrs. R. Albrecht.

Oysters in Grape Fruit Shells.

Take all the pulp from halves of graps fruit and fill the shell with chipped ice. Make five depressions in the ice and lay an oyster in each with a lemon quarter in the center. Pass horseradish or cocktail dressing and thin strips of buttered brown bread; use grape fruit pulp for salad or for fruit cup.—Alicia K. Steinhoff.

Escalloped Oysters.

Examine oysters carefully and remove all pieces of shells. Then to 1 quart oysters and to 1 quart cracker crumbs add 1½ pints milk, salt and pepper, and a little melted butter. Stir all together and bake 1 hour.—Mrs. M. Brockman.

Creole Crabs.

One can crab meat, 2 tablespoons butter, 2 tablespoons chopped onion, 2 tablespoons flour, 2 cups tomato, ¼ teaspoon salt, ⅛ teaspoon pepper, few grains red pepper. Melt butter, add onion and cook slowly until yellow; add flour; when smooth, add tomatoes. Cook 10 minutes, then add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of pimientoes.—Alicia K. Steinhoff.

Creamed Shrimps and Peas.

One-half pint milk, piece of butter size of an egg. Heat in frying pan, salt to taste and thicken with corn starch. Remove from fire, add 1 can shrimps and ½ can peas. This is a nice dish for supper.—Mrs. O. A. Skibbe.

Codfish Balls.

Soak codfish (cut in pieces) about 1 hour in lukewarm water; remove skin and bones, shred, and put on stove in cold water. As soon as water begins to boil, pour it off, add fresh cold water and bring to a boil again. Have ready potatoes boiled tender, mashed and seasoned with butter. Take twice as much potato as codfish and while both are still warm form into balls. Fry in deep, hot lard, or drippings, like doughnuts. An egg makes them lighter. If cold potatoes are used reheat them with a little cream and butter.—Mrs. H. G. Tischer.

Baked Fish with Tomatoes.

Clean well, sprinkle with salt 1 hour before cooking, rub flour over it and baste with butter and put in baking pan; pour a can of tomatoes over fish and season well with salt and pepper and bake.—Mrs. Albrecht.

Baked Fish.

Clean thoroughly, sprinkle with salt an hour before cooking, fill with dressing and sew securely, sprinkle flour over it, baste with butter and place in dripping pan in moderate oven; allow 1½ hours for a good sized fish; serve with drawn butter sauce and garnish with sliced lemon.—Mrs. Albrecht.

Baked Cream Fish.

You may use salmon, finnan haddie, lobster, or any leftover cooked fish. Make a white sauce of 2 tablespoons butter, 2 tablespoons flour, and 1 cup milk. Mix fish with sauce adding salt, pepper, paprika, chopped green pepper, strips of pimiento, and a little chopped onion, as desired. Place in a buttered baking dish or in ramekins, spread bread crumbs over top and bake until brown.—Alicia K. Steinhoff.

Fried Fish with Stuffing.

Any small fish may be used. Scale, clean and open the fish down the belly. Have ready an onion cut in slender strips, some tiny red peppers with the seeds removed, and some fresh mint leaves. Place in each fish a strip of onion, a pepper, and a mint leaf. Skewer the fish closely together with a wooden toothpick, roll in flour, season with salt and a very little cayenne, and fry in hot lard or butter. Fry until a crisp brown and serve with a garnish of mint leaves.—Mrs. R. Albrecht.

Halibut with Sauce.

Brush a slice of halibut with melted butter, sprinkle with salt and pepper, cover with a paper and bake 15 minutes. Serve with Hollandaise sauce made with ¾ cup butter, 2 egg yolks, and ⅛ tablespoon vinegar.—Mrs. G. C. Hass.

Boiled Fish with Green Sauce.

Enough water to cover fish, 3 or 4 bay leaves, 18 pepper corns, 1 onion, salt and ½ cup vinegar. Bring all to a boil, then put in the fish and cook slowly until tender, about 15 to 20 minutes. Place fish on a warm platter and pour over it a

Green Sauce.—Melt 2 tablespoons butter in a pan, add 1 tablespoon flour and cook until a light brown color; then add enough of the water in which the fish was boiled to make a creamy sauce. Remove from fire and add the juice of ½ lemon, 1 cup of finely chopped parsley and 1 or 2 egg yolks.—Alicia K. Steinhoff.

Salmon Balls.

One can of salmon, 12 rolled soda crackers, 1 cup milk, salt, 2 eggs. Form into balls and fry a light brown.—Mrs. Sodeman.

Boiled Salmon.

Take 2 or 4 pounds of salmon, scrape the skin, wipe, tie in cheese-cloth and immerse in gently boiling water. Cover and cook from 20 to 40 minutes or until the fish will leave the bone easily. Drain and remove the skin. Arrange on platter and pour egg or white sauce over and around. Garnish with hard boiled eggs and lemon points and serve with cucumbers and potato balls.—Mrs. E. S. Berndt.