Good Things to Eat as Suggested by Rufus | Page 7

curry out on a hot
dish, garnish with croutons of fried bread. Serve hot, with the rice in
separate dish.

~FISH EN CASSEROLE~--One of those earthen baking dishes with
close-fitting cover of the same ware and fit for placing on the table is
especially useful for cooking fish. For instance, take two pounds of the
thick part of cod or haddock, both of which are cheap fish. Take off the
skin and lay in the casserole. Make a sauce from two cups of milk
heated, with a good slice of onion, a rounding tablespoon of minced
parsley, a small piece of mace, a few gratings of the yellow rind of
lemon, half a level teaspoon of salt, and a little white pepper. Cook in
the top of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour, and cook
smooth, turn on the hot milk after straining out the seasonings. Cook
until thick and pour over the fish. Cover and bake half hour, then if the
fish is done serve in the same dish with little finely minced parsley
scattered over.
~LOUISIANA COD~--Melt one-quarter cup of butter and let it begin
to color, add two level tablespoons of flour and stir until smooth. Add
one cup of water and cook five minutes. Add half a level teaspoon of
salt, half as much pepper, and a teaspoon of lemon juice. Chop fine one
medium-size onion and one small green pepper, after taking out the
seeds. Brown them in two tablespoons of butter, add one cup of
strained tomatoes, a bit of bay leaf, and the prepared sauce. Put slices
of cod cut an inch thick into a casserole, pour on the sauce, cover
closely, and bake in a slow oven three-quarters of an hour.
~METELOTE OF HADDOCK~--Wash and skin the haddock and
remove the flesh from the bones in firm pieces suitable for serving. Put
the head, bones and trimmings to cook in cold water and add a small
sliced onion and salt and pepper. Boil six good-sized onions until
tender, then drain and slice and put half of them into a buttered baking
dish. Arrange the pieces of fish on these, sprinkle with salt and pepper,
then add the remaining onions. Drain the fish from the trimmings, add
to it two tablespoons lemon juice and pour it over onions and fish.
Cover very closely and cook in the oven until the fish is tender. Then
drain off the liquid, heat it to the boiling point, and thicken it with two
eggs slightly beaten and diluted with a little of the hot liquid. Arrange
the onions on a hot platter and place the fish on top, then pour over the

thickened liquid.
~A MOLD OF SALMON~--If where one cannot get fresh fish, the
canned salmon makes a delicious mold. Serve very cold on a bed of
crisp lettuce or cress. Drain off the juice from a can of salmon, and
flake, picking out every fragment of bone and skin. Mix with the fish
one egg lightly beaten, the juice of a half lemon, a cup fine dry bread
crumbs, and salt and pepper to season. Pack in a buttered mold which
has a tight-fitting tin cover, steam for two hours, and cool. After it gets
quite cold set on the ice until ready to carve.
~OYSTERS A LA POULETTE~--One quart oysters, four level
tablespoons butter, four level tablespoons flour, one-half level teaspoon
salt, one-fourth level teaspoon celery salt, one-half cup oysters liquor,
one cup each of chicken stock and milk, juice one-half lemon. Look
over the oysters, heat quickly to the boiling point, then drain and strain
the liquor through cheesecloth. Melt the butter, add the flour, salt and
celery salt, and when blended add the oyster liquor, chicken stock and
milk, stirring until thick and smooth. Cook for five minutes, then add
the oysters and lemon juice, and serve at once.
~OYSTER FRICASSE~--Put one pint of oysters into a double boiler or
into the top of the chafing dish. As soon as the edges curl add the
slightly beaten yolks of three eggs, a few grains of pepper and half a
teaspoon of salt. Set over hot water and as soon as the egg thickens add
a teaspoon of lemon juice. Spread on slices of toasted brown bread and
garnish with celery tips. Celery salt is a good addition to the seasoning.
~RECHAUFFE OF FINNAN HADDIE~--Cover a finnan haddie with
boiling water and let it simmer for twenty minutes, then remove the
kettle and flake, discarding the skin and bones. For three cups of fish
scald two cups of thin cream and add to the fish. Season with paprika
or a dash of cayenne, and when thoroughly heated stir in the yolks