Kelso Golf Club Bazaar

1s
1 lb. filleted fish.
2 ozs.. breadcrumbs.
2 ozs. butter.
FISH CREAM.
(Breakfast or Supper.)
1 egg.
small teacupful milk.
pepper and salt to taste..
Heat milk and butter and pour over breadcrumbs. Beat yolk
and mix with milk and breadcrumbs. Mince or cut up fish on
board finely, and stir into mixture. Lastly, very gently stir
in the white of egg beaten to a stiff froth. Pour into buttered
mould, and, steam 40 minutes slowly. Turn out and pour parsley
sauce over.—Miss Rathie, Dunbar.
FISH BAKED IN CUSTARD.
Take the fillets of a plaice and skin them, and dip in flour and
pepper and salt. Butter a shallow pie-dish, and lay the fillets in
it. Beat up one egg, add � pint of milk and I tablespoonful of
flour and
4
teaspoonful of salt. Pour over the fish, and bake in
a moderate oven � of an hour.—Miss M. Gamble, Roselea.
1� lb. fish.
2 hard boiled eggs.
2 tomatoes.
pepper and salt.
FISH PIE.
1 oz. butter.
1 oz. flour.
1 pint milk.
a little parsley.'
,
'
white sauce.
Melt the butter in a pan, mix in the flour, add the milk and
bring to the boil. Boil for a few minutes, then add the parsley.
Cut the fish and eggs into pieces, slice the tomatoes, season and
place in layers in a buttered pie-dish. Pour the sauce over,
sprinkle browned breadcrumbs on top and a few tiny pats of but-
ter. Bake in a moderate oven from
i
to
4
of an hour.—J. S.
Inglis, Kelso.
TROUT.
Small-isized trout are best fried. Split them and wipe them dry
with a cloth—a soft cloth and a gentle hand are necessary. Then
dredge them lightly with flour, or roll in fine oatmeal. Melt
enough dripping in your frying-pan to just cover the fish; when.
it is still and smoking put in the fish one at a time, with a few
seconds between each, so as to keep up the heat. Fry a golden
brown, take up, sprinkle with salt, drain on thickly-folded
kitchen paper in front of the fire, and serve.—Miss A. L. Walker,
Kelso.
FISH SOUFFLE.
1 oz. butter.
2 tablespoonfuls cream.
1 oz. flour.
2 eggs.
Chop fish finely. Mix butter and flour over fire. Pour milk
in very gradually, stir until it thickens. Drop yolks, one by one,
1 gill milk.
lb. any cold fish.
pepper, salt, and lemon.