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Collection: Directories and Documents > Pamphlets

The Native Daughter's Cook Book (PH 11-11)(1890s) (133 pages)

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FISH SCALLOPE) FISH. Three pounds any white fish; boil until tender, remove Take a pint and a half of milk, slice 2 onions in it let until the onjons:are quite soft; rub to a cream 14 pound te itter with 2 tablespoons of Worcestershire sauce, the ether, then pour the boiling milk on it through a sieve, ng carefully to prevent lumps; return to the stove stirall the time until it boils. Grate & loaf of baker’s bread e) take the platter the fish is to be served from and put a layer of the sauce, then fish, repeating until the dish fil ed, ending with the sauce, spread bread crumbs smoothly ith thin slices of lemon placed at intervals upon e top w olor it, fill e the edge of the dish that nothing shall disc put the platter on two or three bread pan with water, or a little more. uffin rings and bake three-fourths of an hour n color. . the dish should be a nice brow : MRS. F. W. BOST. TARTAR SAUCE ne yolks of two eggs to a paste with a tablespoon Rub tt % of pepper. Add slowly he ary mustard, teaspoon of salt and tablespoons of Ehmann's Olive Oil, Then slowly add 8 tablespoons of vinegar. MRS, A. MALTMAN. beating until a thick Serve with lly. OYSTER FRY. beat two eggs: dip th t, the hotter e oysters Crackers salted and rolled, and then in the crackers. Lard very ho ers in one at a time and fry quickly; for these receipes at GAYLORD'S Food Groceries : eeu “Grocery olks.”” ‘Phone, Main 551. he eggs a better. Drop the oyst Net SES. a ee.