Page:The Pilgrim Cookbook.djvu/16

12 One can salmon, 1 cup milk, ½ cup ground bread or crackers, 1 egg, salt and pepper to taste. Bake 1 hour. May be served with tomato sauce.—Mrs. H. England.

Scale trout and remove head. Season and stuff with a dressing made of bread crumbs and onions to which has been added a pinch of salt, 1 egg and a lump of butter. Place in oblong baking dish and cover with canned tomatoes. Bake in a moderate oven ½ hour. Just before removing from oven, add a little flour and water or milk to make a cream gravy with the tomato sauce. Dot fish with small pieces of butter before placing in oven.—Clara L. Kemnitz.

Boil a 3-pound trout; skin and pick out all bones. Put on a hot platter and pour over it a cream sauce made of 1 pint milk, 2 tablespoons butter, 1 tablespoon flour, 2 eggs, a pinch of salt and parsley cut up fine.—Mrs. Sodeman.

Clean, open, and straighten the fish out. Take backbone out, beginning at the head and remove carefully. All the other bones will come out with it. Salt and allow to stand some time. Dredge the fish well with cracker crumbs and lay in a pan, skin side down. Lay bits of drippings over the top and it will brown fine. Ordinary fish will bake in 15 to 20 minutes.—Mrs. H. Stiede.

Soak 2 loaves of stale bread, 2 teaspoons salt, ½ teaspoon pepper, 2 teaspoons minced parsley, 2 teaspoons or more of sage, 1 egg. Boil heart, liver and gizzard until tender and put through food chopper with 2 medium sized onions and