Salmon Fricassee

1 1/2 pounds salmon

1 cup (1/2 pt.) water

1 teaspoon salt

1/2 teaspoon white pepper

1 clove

1 blade mace

3 lumps sugar

1 shallot, sliced

2 teaspoons mustard

4 tablespoons vinegar 6 tomatoes, peeled

1 tablespoon chopped parsley

Triangles of toast

Cut salmon into pieces one inch square; put pieces into saucepan with water, seasonings, sugar, shallot, and mustard mixed with vinegar. Bring to boiling point, add tomatoes cut in small pieces, and simmer three fourths of an hour. Add parsley and serve very hot, garnished with toast.

Sweet And Sour Fish

4 pounds trout or other fish 1 onion

1 tablespoon mixed spices

1/2 cup (3 ozs.) Sultana raisins

2 bay leaves

1 lemon, sliced

1/2 cup (2 ozs.) almonds, blanched and chopped 5 gingersnaps, grated 1 cup (1/2 lb.) sugar

1 cup (1/2 pt.) vinegar

Clean fish and cut in small pieces. Cut onion in fine pieces and mix with spices; add raisins, bay leaves, lemon, and cover with water. Bring to boiling point, add fish, almonds, ginger-snaps, sugar, and vinegar. Cook slowly one and one half hours and serve hot.

Scalloped Oysters

24 oysters

1/2 blade mace

1 tablespoon (1/2 oz.) butter

1 teaspoon flour 1/4 teaspoon salt 1/8 teaspoon pepper

Bread crumbs

Put oysters and liquor into a saucepan, place it over fire and, when they are slightly cooked, drain them upon a sieve, catching liquor into another pan; remove beards and put oysters into liquor, add mace and place pan again upon fire; when it boils add butter blended with flour, and seasonings. Shake pan over fire until sauce thickens. Have scallop shells ready, well buttered and crumbed, place oysters in them with sauce, sprinkle bread crumbs over them, dot with tiny pieces of butter, and bake in moderate oven from twelve to fifteen minutes.

Baked Pork Chops

Pork chops Flour

Salt

Pepper

Tomato catchup Water

Take as many chops as necessary, dredge them with flour, salt, and pepper, and place them in a baking pan or iron spider. Put one teaspoon of tomato catchup on each chop. Pour in enough water to nearly cover the ehops, then place in moderate oven and bake two hours, turning them when nearly done to brown on other side.

Beef Olives

1 1/2 pounds lean steak

3 tablespoons bread crumbs

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped suet

1 small onion, chopped

1 egg, beaten

4 tablespoons (2 ozs.) drippings

1 tablespoon flour

2 cups (1 pt.) stock or water

1 tablespoon chopped parsley

Cut meat into thin strips, four and one half inches long and two inches wide, and beat them with a rolling pin. Put trimmings of meat through a food chopper, add to them bread crumbs, seasonings, suet, onion, and mix together with egg. Spread a little of this mixture on each length of meat, roll it up, and skewer or tie it. Melt drippings in a saucepan and brown olives in it; then remove them from pan, add flour and brown it also, add stock or water gradually, and when boiling, put back olives and simmer one and one half hours. Dish meat in a ring and strain over gravy. Sprinkle with parsley and serve hot.