26 You Can Always Rely on Magic Baking Powder

FISH

BOILED SALMON

Wipe the fish carefully, sprinkle with salt;
wrap it in a piece of cheesecloth to hold fish to-
gether, and to prevent the scum from clinging to
the fish. Place it in a kettle of boiling water,
adding to every two quarts of water a teaspoon
salt and a tablespoon of vinegar. Cook slowly;
fish is done when the flesh is firm and separates
easily from the bone. When cooked, remove care-
fully from kettle, drain, open cloth and turn fish
upon a serving platter. Garnish with parsley and
slices of lemon. Serve with egg, shrimp, anchovy
or hollandaise sauce.

SALMON MAYONNAISE

Boil salmon whole; when cold place on platter;
cover with good mayonnaise. Garnish with lettuce,
slices of lemon, cucumber, hard boiled egg and
tomatoes.

BROILED SALMON CUTLETS

4 slices of salmon Butter
Pepper Salt

Cut salmon an inch thick, season, rub broiler
with butter. Lay cutlets in broiler, cook until
brown on one side; turn over and do other side.
Serve on dish covered with fish paper. Garnish
with parsley and lemon. Serve hot, with anchovy
sauce.

HALIBUT STEAKS

6 slices of halibut Lard or dripping for
2 eggs frying
Crackers or fine bread crumbs

Wash and dry the steaks, roll out the crackers
into powder, beat eggs. Dredge the steaks with
flour. Shake over them a little salt, then dip them
first in the egg and then in the powdered crackers.
Fry in plenty of hot fat. They can also be broiled
on a greased gridiron in the same manner as cod
or salmon steaks.

OYSTER STEW

14 cup oysters 14 teaspn. salt

24 cup milk Speck pepper

34 tablespn. water 1% tablespn. butter

_ Scald the milk. Put oysters in a strainer placed
over a bowl, and add water. Carefully pick over
oysters to remove any particles of shell. Heat the
liquor which has been drained from the oysters
to the boiling point and strain through the finest
strainer and cheesecloth, return to saucepan and
put in the oysters to simmer, DO NOT BOIL, until
they begin to grow plump and the edges curl and
separate. Strain the liquor into the scalded milk,
season, add oysters and serve immediately.

CREAMED OYSTERS

% cup thin cream or 14 teaspn. salt
rich milk 1 teaspn. butter
1 tablespn. flour 8 oysters

Wet the flour with a little cold milk; scald the
cream, add flour and cook well. Just before
serving add the drained oysters and cook until
they grow plump and the edges curl. Add the
salt and butter. Serve in small scooped out tins,
which have been dried out in the oven, timble
shells—or on rounds of toast.

FINNAN HADDIE
Scotch Style

1 tablespn. butter
1 tablespn. flour

1 haddie
1 cup cream or milk
% teaspn. mustard

Wipe the fish with a clean cloth, loosen the
skin by holding the fish downwards over the gas
or fire for a few minutes. Pull off the skin and
cut fish into four pieces. Place in a pan with 1
cup cold water, cook with cover on for five minutes.
Heat cream, melt butter, add flour and mustard
mixed, which has been blended with a little cold
milk. Pour water off the fish. Lift on a platter,
pour sauce over and serve very hot.

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PICKLES

TOMATO CATSUP

Select only ripe tomatoes for catsup, wash, but
do not peel, cut out green cores and decayed spots,
quarter, measure and place in kettle. To each
gallon of tomatoes add level cup finely chopped
onion. Boil until both tomatoes and onions are
soft. Strain, washing through all the pulp pos-
sible. Measure and add to 1 gallon of this, 1%
teaspoons cloves, 14% teaspoons ginger, 1 tea-
spoon red pepper, 1144 teaspoons cinnamon, 1 tea-
spoon allspice, 1 teaspoon black pepper, % cup
sugar, % cup salt, 1 pint vinegar. Boil until
thick, then bottle.

UNCOOKED TOMATO RELISH

One pk. ripe tomatoes cut in small pieces,
drain in a bag, sprinkle with % cup salt and
drain 2 hours. Two cups onions chopped fine, 3
cups celery chopped fine. Combine mixture and
add: 2 large red peppers, chopped, 3 cups light
brown sugar, % cup mustard seed, 1 teaspoon
cloves, 2 teaspoons cinnamon, and 2 pts. cider
vinegar. Mix all together and can cold.

GREEN TOMATO SAUCE

Two doz. large tomatoes, 144 doz. apples, %
lb. salt, 4 large green sweet peppers, 1 red pepper,
2 lbs. brown sugar, 2 ounces mustard, 2 table-
spoons ground ginger, 2 pints vinegar, 6 large
onions. Boil 1144 hours.

CHILI SAUCE

Chop 18 ripe tomatoes, 2 or 3 red peppers, 2
onions. Add 2 tablespoons salt, 2 tablespoons
ginger, 1 tablespoon allspice, 1 tablespoon cloves,
1 tablespoon mustard, 1 tablespoon cinnamon, 1
tablespoon celery seed, 1 quart vinegar, 44 cup
sugar and boil for about 2 hours, until mixture
is right consistency, being careful it does not
scorch.

PICKLED ONIONS

Peel, wash and put onions in brine, using 2
cups of salt to 2 quarts of water. Let stand 2
days, pour off brine, cover with fresh brine and
let stand 2 days longer. Remove from brine,
wash, and pack in jars; cover with hot vinegar to
which whole cloves, cinnamon and allspice have

been added.

TOMATO SOY

Peel and slice 1 pk. ripe tomatoes and 6 large
onions. Spread 1 cup salt between layers of
vegetables. Let soak over night. Drain, then
slice 3 large red peppers thin, add to mixture
with 1 qt. vinegar, and 1 teaspoon whole cloves
and 1 teaspoon allspice (in muslin bag). Cook
slowly 2 or 3 hours. When nearly done add 2 lbs.
brown sugar, 4% lb. mustard seed, remove from
stove and add % oz. celery seed. Bottle hot.

MIXED PICKLES

Prepare and cut in small pieces, 2 qts. green
tomatoes, 12 small cucumbers, 3 red peppers, 1
cauliflower, 2 bunches celery, 1 pt. small onions,
2 qts. string beans. Cover with brine overnight. ©
Drain, and wash carefully. Heat 1 gal. vinegar, 2
cups sugar, 4 lb. mustard seed, 1% oz. allspice, %
oz. pepper, %4 oz. cloves to boiling point, add
vegetables and cook until soft. Seal. (Sugar,
pepper, cloves may be omitted.)

SPICED GRAPES

Wash 6 lbs. grapes and remove from the stems.
Put pulp into saucepan (save the skins). Cook
pulp until the seeds can be removed. Turn into
colander and press pulp through, add the skins and
3 lbs. sugar, 1% cups vinegar, % cup mixed
spice (cinnamon, cloves, nuspice) and cook until
the skins are soft and mix ure is thick and jelly-

Gillett’s Cream Tartar—Chemically Pure