The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-11-24

Goldfish. 1t requires no soaking. To cup
ut hSh and two of milk, add one table
spoonful of butter Let 1t come To n boil.
then add a teaSpoonful of corn starch and
n ncatcn egg. Serve on toast
Goldfish SteWed.-SOak the FISH in cold
water for several hours, pick hne and put
into q saucepan with cold water, boil II
few minutes, pour of the water add fresh
aud boil again, and then drain: next add
sweet milk and butter, and thicken with
hour or cornstarch stir well and when
taken from the fire add the yolks of two
or three eggs well beaten; stir, pour into
hot dish and serve,
Cod Tongues.-Boil in water first until
they are thoroughly cooked through. Make
q batter of eggs and flour. then dip each
/ tongue into the batter until thoroughly
covered and fry until brown.
Cod Sounds Soak in water several hours
/ untll freshencd; scrape on the black skin
Cur them In small pieces ana heat slowly
I In milk or water. Make "a thin white sauce
and pour over them. Serve on toast garn-
| ished with hard boiled eggs.
Cod Tongues and Sounds-Snak the
[ tongues ana sounds In cold water over
night Put them In cold water and place
on the FIRE Let them boil thirty minutes
and serve with drawn butter.
Broicd Smoked Hallbut.-Remove the skin
and soak for ten or twelve hours or untn
/ treshCned to suit the taste. Boil over hot
Goals and serve hot with butter.
Smoked llalihut-Soak In several waters
untu frcShcned to suit the taste, say six
or seven hours. Cut IN cubes, put into cold
water and let come just to boil, then n
too salt change water aud let come TO a
boil. Pour on water, season with pepper
and butter and serve while hot.
Sliced Hulibut.--Pour boiling water over
u sufficient quantity Of the halbut and al
low to stand five minutes. Scald milk ana
thleken as for creaucd fish. Drain of the
water. Add the cream and a little pepper
Serve hot
Goldfish on Toast.-'lake a bowl fun of
shredded Goldfish, put this In cold water
In skillet Let 1t come to a boil then
turn into colander to drain Turn into
the skillet again with a little cold milk
season with butter and pepper add
tablespoonful of nour stirred smooth with
a little cold milk, and let It boil for a
moment; turn this on to buttered toast on
platter.
Drawn Butter No. 1--Oue pint of hot
water, half cup Of butter, two teaspoons
-four half q teaspoon salt aud half a salt
spoon pepper; put ope-half the butter In a
caucepan and melt without letting It brown;
add the dry dour, mixing Well then stir
In the hot water, a little at Il time stir
rapidly MS 1t thickeus; when perfectly
smooth add the remaining butter bit hy
hit nnd stir until all is absorbed, then add
the seasoning. If carefully mnde ID VIII
be free from lumps IL 1t is not smooth.
strain before serving
Drawn Butter, No. Pour boiling hot
drawn butter sauce, made as above, into
the well-hcatcu yolks of two eggs Mix
thoroughly, season To taste. An improve
mcut is made hy the addition Of two or
three hard boiled eggs
Fish bash.--Use tho same proportions as
given Tor goldfish balls. The fish and pu-
tatoes may he cooked together the day
before, drained and left standing until ready
tn prepare for breakfast. Then heat and
add the egg butter and cream Beat until
very light and brown slightly In a FRYING
pan. Fold Ike an omelet and serve on n
heg!ted dish,