Page:The Pilgrim Cookbook.djvu/15

Rh 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.

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.

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.

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

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.