THE HOSPITAL COOK BOOK | 13

BAKED FISH

Select medium sized fish, as whitefish, to bake whole. Remove
head and tail.

Method—Clean the fish, bone, dry, rub with salt, and fill the cavity
with dressing, allowing room for the dressing to swell slightly. Sew
up the fish, using strong thread, skewer and tie in the shape of the
letter S. Season and dredge with flour and spread with butter or
bacon fat or slices of fat pork, and place in a greased rack in the
baking pan. If the fish is very dry cut gashes in it crosswise and
insert strips of salt pork. Baste every 10 minutes. When the fish is
brown and the flesh may be pierced without the juice running out,
remove the strings and skewers, garnish with lemon and parsley, and
serve plain or with sauce.

SCALLOPED FISH

Put creamed fish into small baking dish, cover with dried bread
or cracker crumbs, dot with bits of butter and brown in oven.

CREAMED FISH
Individual Rule

One half cup cooked fish. remove skin and bone, flake fiesh, 4
cup cream or white sauce (note the sauces), season with salt, pepper
and a little lemon juice.

Blend the fish and white sauce, reheat and serve on toast, garnish
with parsley and half slice of lemon, or serve in bread cases made of
slices of bread cut two inches thick, round off edges, scoop out center,
leaving case, brush with softened butter and brown in oven.

Note—White sauce may be poured on one egg yolk before adding
fish.

MARY J. BURNETT

STUFFING FOR FISH

Two cups bread crumbs, 1 teaspoon chopped parsley, cayenne, 1
teaspoon onion juice, 4% teaspoon white pepper, 4 cup butter (melted),
14 teaspon ‘salt, 1 teaspoon capers or chopped pickles.

', Mix all the ingredients together and then add to the melted
butter.

ENTREES
CORN FRITTERS

One can corn, 1 cup flour, 1 teaspoon baking powder, 2: teaspoons
salt, 14, teaspoon paprika, 2 eggs; mix dry ingredients; beat eggs
separately ;add and fry.

K. WHIDDEN

FRITTER BATTER

1 cup of flour, %4 teaspoon galt, 2 teaspoons baking powder, % cup
milk, 1 tablespoon shortening and 2 eggs.

Method—Mix dry ingredients, add milk, melted shortening and
beaten egg. Drop in boiling hot fat, drain and dry on paper.

AGNES S. PEARSON