Kelso Golf Club Bazaar

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Fish.
" They're bonnie fish and halesome fairin'."
Old Song."
Note.—When boiling or baking fish, cook in a temperature below boiling
point. The chief substance in fish is albumen, and this coagulates at 160 degrees F.
If overcooked it becomes indi
g
estible.
DRESSED COD.
3 lbs. middle out cod. 3 tablespoons crumbs.
1 dessertspoon chopped parsley.
4
teaspoon thyme.
pepper and salt.
Skin the cod, wash and dry it. Mix all the forcemeat ingre-
dients together, .and place on a piece of kitchen paper, brush the
cod with beaten egg and roll in the dry forcemeat. Place on a
tin with sufficient butter or good dripping to baste, and bake in a
moderate oven for about 1 hour. It is done when the fish comes
,easily from the bone.
FISH PIE OR SCALLOPED FISH.
12 lb. filleted fish.
2 hard boiled eggs.
2 tomatoes.
pepper and salt.
1 oz. butter.
1 oz. flour.
1 pint milk.
1 dessertspoon parsley.
Make white sauce with butter, flour, milk, and parsley. Cut
fish into convenient pieces and put into pie-dish with alternate
layers of egg and tomatoes, season with salt and pepper. Pour
white sauce over and sprinkle a few breadcrumbs on top. Put
one or two small pieces of butter on top of crumbs, and bake for
about three quarters of an hour.--Mrs Middlemas, Anna Cottage,
.Kelso.
21 lbs. filleted fish.
11
oz. flour.
1 oz. butter.
FISH SOUFFLE.
-I teacup milk.
pepper and salt.
2 eggs.
Melt butter, beat yolks with milk, mix in flour, pour into pan,
and stir till mixture thickens, chop up raw fish and add. Beat
whites stiffly, mix lightly, and pour into souffle dish. Bake
hour. Dust thickly with browned breadcrumbs, add a few pieces
,of butter.—Mrs Henderson, Colville House, Kelso.