Mrs. Wilson's Cook Book Part 72

Toss gently to mix and then prepare the following dressing:

Place in fruit jar,

One-half cup of vegetable salad oil, Two tablespoons of grated onion, Four tablespoons of vinegar, Three tablespoons of finely minced green or red pepper, One teaspoon of paprika, One and one-half teaspoons of salt, Three-quarters teaspoon of mustard, One-half cup of catsup or chili sauce.

Shake until well blended and then pour over the salad as you serve it.

TRY THIS DRESSING ON PLAIN LETTUCE

Wash and remove all blemishes from one bunch of scallions; then chop fine and add:

One-half cup of mayonnaise, Two tablespoons of vinegar, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard.

Mix the spices and seasoning with the vinegar and add to the mayonnaise. Then add the finely chopped scallions. Serve on plain lettuce.

PARISIAN CELERY

Fill the grooves of the celery with highly seasoned cheese.

SCALLIONS A L'ITALIENNE

Wash and then remove the blemishes from two bunches of scallions, chop fine and then parboil and drain. Now cook four ounces of macaroni in boiling water until tender. Drain, blanch under cold water and then drain again. Now place the cooked macaroni and the prepared scallions in a saucepan and add:

One cup of brown gravy, One cup of thick cream sauce, One ounce of grated cheese, Two teaspoons of salt, One teaspoon of paprika.

Toss gently until hot and then serve with waffles in place of meat for luncheon.

PEA Sh.o.r.e PIE

Grease a deep pudding pan well. Cut any variety of fish desired into pieces weighing about two ounces. Free from bones and skin and then roll in flour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish. Season each layer with salt, pepper and finely chopped green peppers. Pour over it two cups of thick cream sauce with

One-half dozen clams, One cup of cooked peas, Two teaspoons of salt, One teaspoon of paprika, Two tablespoons of finely chopped parsley.

Cover with a crust rolled one-half inch thick. Bake in a moderate oven for one and one-quarter hours. Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color.

FISH SOUFFLE

This dainty dish is made by rubbing one-half cup of cold boiled fish through a fine sieve. Then add

One cup of cold cream sauce, One tablespoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Three tablespoons of finely chopped parsley, One tablespoon of Worcesters.h.i.+re sauce, Yolk of two eggs.

Beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased custard cups and then set the cups in a pan containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes.

FISH LOAF

Two cups of cold boiled fish, One cup of prepared bread crumbs, One cup of thick cream sauce, One and one-half teaspoons of salt, One teaspoon of paprika, Two teaspoons of grated onions, One green pepper, minced fine, One well-beaten egg.

Mix and then pack into the prepared loaf-shaped pan. Stand this pan in a larger one containing hot water. Bake in a moderate oven for fifty minutes. Remove from the oven and let stand for a few minutes. Then unmould on a hot platter and serve with creole sauce.

To prepare the crumbs, soak stale bread in cold water; then place in a cloth and squeeze dry. Rub through a fine sieve and then measure.

To prepare the pan, grease the pan and then line it with a greased and floured paper.

BOILED SALT COD

Soak one and one-quarter pounds of boneless salt cod for four hours and then drain and wipe in a piece of cheese-cloth and plunge in a deep saucepan containing sufficient boiling water to cover the fish.

Bring to a boil and then cook for thirty-five minutes. Lift and drain well and place on a hot platter. Cover with two cupfuls of cream sauce and garnish with one-quarter cupful of finely minced parsley and then sprinkle with two tablespoonfuls of grated cheese.

CONNECTICUT FISH CHOWDER

Any cheap fish that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the fish, used for filets or broiling. Place the heads, fins and backbones of three medium-sized fish in a deep saucepan and add

Two quarts of cold water, Two onions, cut fine, One carrot, cut in tiny dice, One-half bay leaf, One-half teaspoon of thyme.

Cover and bring to a boil. Cook slowly for one hour. Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock.

Now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch. Stir until the starch is dissolved and then add to the stock. Bring quickly to a boil and add:

Two cups of diced and par-boiled potatoes, Salt and pepper to taste, Two tablespoons of b.u.t.ter, Two tablespoons of finely chopped parsley.

Let boil up once and then serve. This is delicious. One pound of fish may be used in place of heads, fins and backbones.

FISH CUTLET

Place in a mixing bowl

Two cups of flaked cold fish, One and one-half cups of prepared stale bread, Two onions grated, Four tablespoons of finely chopped parsley, One tablespoon of salt, One teaspoon of paprika, One tablespoon of Worcesters.h.i.+re sauce, One-half teaspoon of mustard, One well-beaten egg.

Mix thoroughly and then shape into cutlets. Roll in flour and then dip in beaten egg, and then into fine bread crumbs. Fry in hot fat.

To prepare the bread, soak stale bread in warm water until soft.

Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps. Fish cutlets are served with a menu, as follows:

SALMON CHARTREUSE

Open a can of salmon and then drain. Remove the skin and bones and flake with a fork. Soak three tablespoons of gelatine in one-half cup of cold water and then place in a saucepan

Two tablespoons of finely chopped onion, Two tablespoons of finely chopped parsley, Two tablespoons of carrots, f.a.ggot of soup herbs, Two cups of water.