88.--FISH SAUTeED WITH SALT PORK

Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove sc.r.a.ps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and saute on each side in pork fat about seven minutes, or until brown.

89.--BROILED OYSTERS

Select large oysters, season lightly with salt and pepper, dip in melted b.u.t.ter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon b.u.t.ter.

90.--OYSTERS WITH BROWN SAUCE

1 pint oysters 1/8 teaspoon celery salt 3 tablespoons bacon fat 1/8 teaspoon pepper 5 tablespoons flour 1/4 teaspoon kitchen bouquet Stock or milk 1 teaspoon Worcestershire sauce 1/2 teaspoon salt

Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Sh.e.l.ls (see No. 621).

91.--CREAMED OYSTERS

1 pint small oysters 3/4 teaspoon salt 2-1/2 tablespoons b.u.t.ter 1/4 teaspoon paprika 5 tablespoons flour 1/4 teaspoon celery salt Milk

Cook oysters in their own liquor until plump; drain, and measure the liquor; melt b.u.t.ter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.

92.--CREAMED OYSTER PIE

Bake a Pie Sh.e.l.l (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.

93.--OYSTERS AND MACARONI

Arrange two cups of cooked macaroni and one pint of small oysters in layers in a b.u.t.tered baking dish; season each layer with salt and pepper, and dredge with flour; cover with b.u.t.tered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

94.--OYSTER SHORTCAKE

Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.

95.--PANNED OYSTERS

Heat and b.u.t.ter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of b.u.t.tered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.

WARMED-OVER FISH

96.--CREAMED FISH

1 cup milk 2 tablespoons flour 1 slice onion 1/2 teaspoon salt 1 slice carrot 1/8 teaspoon pepper Bit of bay leaf 1-1/2 cups flaked fish 1 tablespoon b.u.t.ter 1/2 cup b.u.t.tered crumbs

Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt b.u.t.ter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.

97.--FISH AND POTATO PIE

Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted b.u.t.ter, and bake in a hot oven until brown. Garnish with parsley and lemon.

98.--FISH TIMBALES

1-1/2 cups hot milk 1/2 teaspoon salt 1 tablespoon b.u.t.ter 1/2 teaspoon grated onion 4 cup dried and sifted bread crumbs 1 beaten egg 1/4 teaspoon paprika 1-1/2 cups cold flaked fish

Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).

99.--CREOLE SALMON

2 tablespoons bacon fat 1 cup hot milk 1 green pepper finely chopped 1/4 teaspoon paprika 1 onion finely chopped 1/2 teaspoon salt 1/2 cup tomato 1 can salmon 1/8 teaspoon soda

Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.

100.--DUTCH SALMON

2 tablespoons bacon fat 1 teaspoon salt 4 cups cabbage coa.r.s.ely chopped 1/8 teaspoon pepper 1/4 cup boiling water 1 can salmon

Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.

101.--SALMON LOAF

1 cup dried bread crumbs 1 cup boiling water 1 teaspoon salt 1 beaten egg 1/4 teaspoon pepper 1 can salmon flaked 1 teaspoon onion juice

Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.

102.--SALMON AND PEAS SOUFFLe

1 cup hot milk 1/4 teaspoon paprika 3/4 cup soft bread crumbs 1-1/2 cups flaked salmon 1 tablespoon b.u.t.ter 1/2 cup peas 1/2 teaspoon salt Whites of 2 eggs

Cook crumbs, b.u.t.ter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.

103.--FRIED SCALLOPS

Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No.

202).