NATIONAL GROCERY CO

Pickled Salmon. Scale, clean and wash your salmon thoroughly; put in a pot of boil- ing water with onion, bay leaves, parsley and salt. When cooked, place in a colander and let dry — cut in three or four pieces and place in a stone jar; cover witn vinegar; add red pepper, whole allspice and bay leaves. This takes about a week or ten days before it is ready to use.

MRS. I. E.MOSBS. Salmon Croquettes. One can salmon, a little grated onion, 2 eggs, 2 slices of soaked bread, pepper and salt. Take one-third pound butter, melted, add a heaping tablespoon of flour, pour about iy2 cups of milk over this and let boil until thick, then add the salmon, and take off to get cool. Then add cracker crumbs until stiff enough to mold. Fry in fat or butter.

MRS. H. ELSTER. Stuffed Smelts. One pound halibut pounded tine, little sherry and season. Make a cream sauce and add to mixture so as to be able to form into cro- quettes. Put a little of this mixture in each boned smelt and put tail through head, roll in egg and cracker crumbs and fry in deep fat; drain on paper and serve with tartar sauce. MRS. SAM BROWN.

Smelts Bordelaise. Two tablespoonfuls butter in frying pan, a clove of garlic and y2 an onion cut fine and cooked in the butter until yellow. Add % cup water, salt, pepper, chopped parsley, 2 bay leaves and a little chopped celery. Place the boned smelts in this and cook about 10 minutes. Smooth 1 teaspoon flour in cup of milk and add to other ingredients and boil up well. MRS. S. ARONSON.

Scalloped Fish.

Three pounds of fish boiled in vegetable water and boned. Butter ramakins. sprinkle with bread crumbs and put in layers of fish. Sprinkle with grated almonds and add another layer of fish, then cover with hot tomato sauce and sprinkle bread crumbs on top. Bake 15 or 20 minutes.

Sole au Gratin.

Season fish, put in buttered pan. Put piece of butter, bread crumbs, spoonful catsup or tomato on each sole. When nearly baked add y2 cup oysters, y2 cup mushrooms, a few shrimps, y2 cup sherry or white wine. If not enough gravy, add % cup soup-stock. Serve hot.

MRS. E. MARX. Sole Gratin.

Butter pan well, then put the sole in well seasoned, put small pieces of butter all over and around fish, some bread crumbs, some chopped parsley, also mushrooms, shrimps, oysters. Make gravy of y2 can of tomatoes, first frying chopped onion in bit of butter and add- ing some oysters and mushrooms, some white wine, bouillon and Wor- cestershire sauce. Strain all this and when cool pour over fish and bake 20 to 30 minutes.- MRS. A. BASTHEIM.

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ONE THOUSAND FAVORITE RECIPES

Stuffed Smelts.

Two pounds of smelts, boned, 1 pound of halibut chopped very fine Add to halibut, salt and pepper. Place in pan 1 tablespoonful butter, melt and add iy2 tablespoons flour, when yellow add 1 cup of milk or cream, add 2 tablespoons of sherry, smoothing carefully. Take from fire and add the halibut, mix well, and add the beaten whites of two eggs. Fill smelts with the mixture and place on buttered pan. Season with salt and pepper and dust with cracker meal and add bits of butter. Bake from 10 to 15 minutes in hot oven.

Sauce — A large onion chopped very fine. Put in pan with y2 cup butter, cook until this becomes yellow and add two tablespoons chopped parsley and juice of a lemon and a little paprika. Remove from the fire and beat well, adding % to y2 a cup of butter gradually. When cold form into small balls and serve with the fish, which has been laid on a bed of lettuce. MRS. S. ARONSOX.

Salmon Timbales en Surprise.

One pound of raw salmon, 1 tablespoon (level) butter, y2 cup cream sauce, y2 ^teaspoon salt, 1 dash of paprika, *4 teaspoon tabasco sauce, white of one egg, a little nutmeg or mace, y2 cup. cream beaten stiff. Remove the skin and bone from salmon, pound to a pulp, add the butter, cream sauce and seasoning, pound again, press through a sieve, let cool. Lastly, fold in lightly the whipped cream and the white of egg beaten stiff. Thoroughly butter the timbale forms, line the bottoms with paper and line the molds with this force meat; place into the center of each timbale some creamed oyster mixture. (See recipe for oyster mixture). Serve with Hollandaise sauce.

MRS. I. BROWN. Salmon Turbot.

One large can salmon, 2 eggs, 1 pint milk, 1 cup sifted flour, y± cup butter. Heat milk and half the butter, stir into it the flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in eggs well beaten. Have baking dish ready, fill with layers of mixture and salmon alter- nately. Sprinkle layer of rolled crackers on top, moisten with milk and put balance of butter in bits over all. Bake 20 minutes. Serve hot.

Smelts Bearnaise.

Split 12 large smelts down the back remove backbones, rub them with one tablespoonful of oil and season with salt and pepper. Broil in double broiler 2 minutes on each side, pour a little Bernaise sauce on a dish; arrange smelts on top. MRS. S. ARONSON.

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Stuffed Filet of Sole.

For 12 persons. One filet of sole for each person, season well. Make an incision in each piece and fill with the following mixture: 4 to 6 filets of sole put through a meat grinder, well mixed with % pint thick cream and white of 4 eggs; pound a long time and season highly. One boned smelt for each filet, opened out and placed on top of filled sole, and a little of the mixture placed in the center. Put two button mushrooms and a truffle on top of each. Put filets close to- gether in buttered baking pan and cover with white wine with little mushroom catsup. Baste often. When baked thicken gravy with little butter and flour and add small quantity of anchovy sauce.

MRS. S. ARONSON. Sweet and Sour Fish.

Wash and salt some salmon. Let stand several hours. Cut the slices lengthwise so as to be able to handle the fish. Take \y2 cupfuls white wine vinegar, the juice of 4 lemons, a few whole peppers, allspice, cloves, a small stick cinnamon, few bay leaves, large onion, y2 cupful seeded raisins. Put this all in a stewpan and cook with fish. Brown y2 cupful white sugar, pour over it y2 cupful boiling water. Pour on the fish iy2 cupfuls granulated sugar, then the melted sugar, let boil together about 20 minutes. Take off the fire and place slices of fish on a platter. Strain the sauce into a bowl and put raisins on the fish. Pour the sauce back again into the pan. Have ready the yolks of 4 eggs well beaten, to which add a little water, when sauce boils add gently to the eggs and let boil about five minutes, stirring constantly. Then strain. Pour part over fish, the balance in a bowl. Spread sliced lemon on top. MRS. M. WILZINSKI.

Sweet and Sour Fish.

Salt the fish the previous day. Line a fish kettle with slices of onion and celery root. Lay the fish upon this, adding water enough barely to cover. Add a piece of fresh butter, 2 slices of lemon, a little vinegar and a few cloves. Allow the fish to boil uncovered, and in the meantime soak 3 ginger snaps in a little vinegar. Add a few raisins, a handful of pounded almonds, y2 teaspoonful cinnamon. Take a handful of brown sugar, place in a tin with few drops of water. Let same get a very dark brown, then add to above sauce and add to fish. Allow the fish to boil a few moments longer. If necessary, add more sugar. MRS. B. BORIES.

Sharfe Fish.

A little sweet oil, finely chopped onion browned with a little flour. Add water to make the desired quantity, then add pepper and salt to taste, chopped parsley and a little garlic finely cut. Put in fish and boil until tender. MRS. A. COBLENTZ.

Shad Roe With Oysters.

Clean well, wash and wipe, have in frying pan some hot fat, place roe in it and fry a nice brown on both sides, taking care not to let burn. Cook twenty minutes. Season with salt, pepper. Take up on a platter and place around it one or two rows fried oysters. Lay sprig of parsley in center and slice of lemon.

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ONE THOUSAND FAVORITE RECIPES

Stuffed Anchovies.

Split open anchovies, wash well in white wine and bone them. Mince a little cooked fish of any kind, place in a basin with very fine bread crumbs. Make into paste by adding yolk of egg. Stuff ancho- vies with this mixture. Dip into frying batter. Plunge into a frying pan of boiling fat and fry to a light yellow. Take out when done. Drain and serve with a garnish of fried parsley. MRS. S. BROWN.

Baked Shad, Stuffed With Oysters.

Take 1 large shad, make stuffing of grated bread crumbs, flakes of butter, salt, pepper and oysters. Stuff the fish and sew it up. Lay it in a baking pan with a cupful of water to keep it from burning. Bake an hour, basting often with pieces of butter and the water in pan. Bake until brown. When done lay the fish on a hot platter and cover tightly while you boil up gravy with a spoonful of brown flour which has been wet with a little cold water and the juice of part of a lemon. Serve sauce in sauceboat and garnish the fish with sliced lemon and parsley.

Striped Bass.

Take fish and clean well, and slice in 4 or 5 pieces. Cover with water and add 1 onion sliced and seasoned highly. Let boil till you have about 1 cup broth. Take out fish. Take 4 yolks of eggs and stir well, and add to broth. Then add 1 cup sweet cream and 1 teaspoonful sweet butter. Mix well and put on stove to boil. Stir slowly till it thickens. Watch carefully not to curdle. Take fish off bones in pieces and put in dish. Pour the sauce over the fish and put away to cool. To serve turn out on dish, and if desired serve with noodles and white potatoes. MRS. K. GOTTSTEIN.

Trout a la Marguerite.

Six small sized trout cut in half and seasoned. Boil y2 an hour in 2 cups of water, y2 an onion, a small carrot, few sprigs of parsley, a bay leaf, a stalk of celery, salt, pepper, a piece of butter, pinch of sugar, pinch of ginger, pinch of cinnamon. Strain and boil fish in this sauce for 20 minutes. Remove fish from saucepan and keep hot and put sauce back and add to it the juice from a pint of oysters, teaspoonful parme- san cheese, teaspoonful flour well mixed with milk, y2 pint cream, yolks of 3 eggs well beaten. When this boils, add the pint of oysters, 1 can mushrooms chopped fine, 1 pound shrimps and a few truffles. Serve hot. MRS. S. ARONSON.

RELIANCE 3SK3?