The Cookery Blue Book

to keep them moist. They cannot be baked too long. =Fish-balls.= 1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg well beaten; a little pepper. Wash and pick the fish in small pieces free from bones. Pare the potatoes and cut in small pieces. Put both together in a stew-pan and cover with boiling water, and boil until the potatoes are soft. Drain off the water, mash and beat till very light. When a little cool, add the egg and fry in very hot lard. =Potatoes with Cheese.= The potatoes are boiled and cut in small pieces, covered with milk or cream. Put bread crumbs and cheese over the top. Add butter and bake till brown. =Vermicelli (as a breakfast dish).= To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli; boil briskly ten minutes, drain off all the water and serve hot with butter and cream. FISH. =Fish a la Creme.= 3 pounds of sturgeon or any solid white fish boiled until tender. Remove bone, mince fine, and season with salt, pepper, wine and lemon juice. 1 quart milk, boiled with two good-sized onions until they are in shreds. Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour. Strain the boiling milk with this and return to the stew-pan and boil again, taking care to stir to prevent lumps and burning. Grate the rind of one lemon, with juice and one tumbler of wine and mix thoroughly through the fish. Take one loaf of bread, removing all crust, and pass through the colander. Have dish very hot, putting fish and crumbs in layers, bringing crumbs on top. Place in hot oven for a few minutes. A nice lunch dish. =A Norwegian Fish Dish.= Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe with a soft cloth wrung out in cold water. Scrape all the flesh from skin and bone; and put the head, bones and skin on to boil, and when thoroughly cooked, strain. Take equal parts of scraped fish