MINTA FULTON

Cream of Tomato Bisque — Heat the contents of a can of tomato soup and an equal quantity of milk separately. Bring- them to the boiling point, but do not let them boil. When ready to serve take them from over the fire and pour the hot soup into the hot milk, not the reverse. Remember that boiling curdles milk. This does not hurt the flavor of the soup but afifects the smooth and pleasing appearance. This soup is not only delicious to taste, but is decidedly whole- some and nourishing.

Macaroni Soup — Soak 1 breakfast cupful of small maca- roni in water all night. In the morning drain the water from it and put it in an enameled saucepan with cold water. Slice and chop a Spanish onion and add it with a little salt, and let boil until quite soft and the water is nearly all absorbed. Then add milk thickened with a little cornflour rubbed in a small piece of butter. FANNY BARON, London, England.

FISH AND OYSTERS

" Master; I marvel how the fishes live in the sea. Why as men do a' land, the great ones eat up the little ones."

—Pope. In preparing fish of any sort or kind, the very first thing is to see that it is perfectly clean, but if it is washed too much it will lose its flavor. The only way to clean a fish is to wipe it thoroughly with a clean damp cloth. If the fish is to be boiled a little vinegar and salt should be added to the water after it is cleaned to make it firm. Hot water should never be poured over the fish, but added gradually and gently. If the water is too hot, it breaks the skin ; if too cold it loses its flavor. Fish to be broiled must be seasoned and flavored and put on a very clean gridiron which should be rubbed with a piece of suet to prevent it from sticking. Fish can be boiled, broiled, fried. It may also be baked, stewed, and made into soups.

CLUB HOUSE COOK BOOK

Fish Cutlets — Boil 2^^ pounds of fresh cod, pick in fine shreds. Make a thick drawn butter and season highly with butter, salt and cayenne pepper. Pour the drawn butter over the fish and mix thoroughly. When cold mold into cutlets. Dip in egg and cracker crumbs and fry. YORK.

Broiled Brook Trout — A broiling trout should not be less than 8 inches long. Clean by slitting down the back so that the fish can be spread out like a salt mackerel. Do not place the trout in water at any time; use only enough cold water to cleanse the fish. Wipe both sides thoroughly dry with a cloth and sprinkle with salt. Place the fleshy side of the spread out fish on the broiler next to the fire ; when suffi- ciently browned turn the fleshy side up and baste freely with butter while the skin side is broiling. When the fish is done fold together and serve immediately. The true flavor of the brook trout can only be had when the broiling takes place immediately after the fish is killed.

JUDGE AND MRS. A. S. SWARTZ.

Soft-Shell Crabs — Lift the shell and extract the spongy substance on the back and pull off the loose shell on the under side which is called the apron. If they are sandy wipe them with a damp cloth, but do not let them lie in water at all. Dip them in egg and in cracker crumbs and fry about 10 minutes in hot lard. Serve with Tartare Sauce.

Fish Chowder — One pound cod, haddock, or whiting, 3 or 4 potatoes peeled and sliced, }i pound pork cut in dice, 1 small onion finely chopped, 3 water biscuits, J/^ pint of milk, 1 pint of water, y^ teaspoon mixed herbs, salt and pepper. Wash and dry the fish and cut in small pieces, place the fish, potatoes, and pork in a stew pan, in alternate layers, sprinkling each layer with onion, herbs, salt and pepper, add the water. Cover closely and cook gently for 40 minutes. Meanwhile soak the biscuits in the milk, beat out the lumps with a fork and stir them into the stew, add seasoning to taste and serve hot.

Fish Sauce — One-fourth pound of butter, 1 teaspoonful chopped parsley, a little salt and pepper and the juice of two lemons. Cream butter. Mix all well together.

DINNER 31

Creamed Sauce for Fish (Boiled) — Heat 1 coffee cupful of milk to boiling point, stir in a teaspoon of corn starch wet with a little cold milk. When this thickens, add two table- spoonfuls of butter, a little pepper, and salt, and a little chopped parsley. Beat an tgg light, pour same over the egg gradually, put over fire and stir 1 minute; pour over fish.

Creamed Tuna Fish — One can of Tuna fish, 2 tablespoon- fuls of butter, 1 tablespoonful flour, salt, cayenne and a little nutmeg, 1 cupful milk, a squeeze of lemon juice, 1 wineglass of sherry. Melt butter, add to flour, salt, cayenne and nutmeg. When smooth add the milk, then the fish and lemon juice; lastly the wine. Cook 5 minutes and serve on crackers or toast.

Fish Croquettes — Rub together 2 tablespoonful s of flour and 1 of butter and stir in y^ pint of milk. Add a teaspoonful of finely chopped parsley, and % teaspoonful of onion juice. Cook this paste until it is thick, add 2 cups of cold boiled fish and boil up again. Remove it from the fire, season with salt and pepper. When cold make into balls or cylinders. Dip in beaten egg and crumbs and fry.

Fish Mould — One-half pound of cooked fish coarsely chopped, 1 good teacupful of bread crumbs, 2 ounces of butter melted, 2 eggs, 1 teaspoonful anchovy essence, cayenne pepper and salt. White:* oyster, or other fish sauce. Mix the fish and bread crumbs, and season highly with pepper, salt, cayenne, mixed well together, and moisten with the egg, butter and anchovy essence. Steam gently about lj4- hours. Serve with a little sauce poured around.

Tartare Sauce for Crabs or Fish — Rub the yolks of 2 eggs to a paste with a tablespoonful of dry mustard, a teaspoonful of salt and % teaspoonful of pepper. Add gradually 4 table- spoonfuls of oil, beating until a thick jelly, then very gradually, 3 tablespoonfuls of vinegar and 1 teaspoonful of onion juice. Lastly add 1 tablespoon of chopped capers and one of pickles.

32 CLUB HOUSE COOK BOOK

Escolloped Eggs and Oysters — Melt some butter, season with salt, pepper, a pinch of grated nutmeg, chopped parsley and chives. Cook 4 dozen oysters in this sauce and when nearly done, add 5 or 6 sliced hard boiled eggs. Simmer over a slow fire for ^4 of an hour. Pour in scollop shells, sprinkle with grated bread crust and brown in oven.

Escolloped Oysters — To 50 oysters (a salt oyster being the best) take 4 hard boiled eggs chopped fine, ^ pound but- ter, two or 3 cups of fine bread crumbs. Divide the oysters, eggs and bread crumbs into two parts. Put Yz the oysters into a buttered pudding dish, season with salt and pepper and a pinch of cayenne, then put a layer of Yz of the chopped eggs and dots of ^ the butter, then a layer of Y2. the bread crumbs; make the next layer just the same way, but cover thickly on top with bread crumbs and dots of butter. Pour in a little milk and bake in oven about an hour.