Hot lobster

1 lobster,

2 oz. of butter,

grated nutmeg;
salt, pepper, and pounded mace, to taste;

bread crumbs, 2 eggs.

Pound the meat of the lobster to a smooth paste
with the butter and seasoning, and add a few bread
crumbs.

Beat the eggs, and make the whole mixture into the form
of a lobster;

pound the spawn, and sprinkle over it.

Bake 1/4 hour, and just before serving,

lay over it the tail and body shell, with the small claws
underneath, to resemble a lobster.

SALMON SALAD

Persons who are fond of salmon will find salmon salad a
very agreeable dish. In addition to affording a means of
varying the diet, this salad makes a comparatively cheap
high-protein dish that is suitable for either supper or
luncheon.

2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce

Look the salmon over carefully, removing any skin and bones.

Break into medium-sized pieces and mix carefully
with the celery, onion, and chopped pickles.

Marinate this with the French dressing, taking care not to
break up the salmon.

Drain and serve with any desired salad dressing on salad plates
garnished with lettuce.

SALMON AND SPINACH SOUP

2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped
spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute' garlic, onion, oregano, nutmeg,
pepper with butter and oil until onion is soft.

Add undrained spinach, cook 5 minutes.

Pour clam juice into a blender.

Spoon in 1/2 sauteed spinach mixture and 1/4 salmon.

Whip until pureed.

Pour back into Dutch oven.

Add chicken broth and the rest of the salmon,
chunked.

Simmer 5 minutes.

STEWED CARP 1 & 2

STEWED CARP #1

Clean and scale a carp, pouring boiling vinegar over the fish to
facilitate the process. Wrap in a cloth and cook it gently in court
bouillon. Serve with a sauce made of court bouillon, strained and
thickened, with a few capers and a little anchovy sauce added.

STEWED CARP #2

Mix together one tablespoonful of salt, half a teaspoonful of pepper,
and a pinch of powdered mace. Rub a cleaned fish with it, both
inside and out. Leave it in a cold place for two hours. Then put
into a kettle, cover with boiling water, add a small onion sliced,
a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram.
Simmer until done, drain, and serve with Cream Sauce.

BAKED CARP- #2

Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned
crumbs and sew up. Brush with beaten egg, cover with crumbs, and
dot with butter. Put into a baking-pan with two chopped onions,
a bunch of parsley, a cupful

of water, and a teaspoonful of Worcestershire sauce. Bake in a
moderate oven, basting as required. Add enough water to make a
cupful of the liquid remaining after taking up the fish. Thicken
with a tablespoonful of flour blended with an equal quantity of
butter, strain, add the juice of a lemon, and pepper and salt to
season.

BAKED CARP-- #1

lean a carp and cover it with salted cold water and vinegar.

Soak for an hour, then drain and dry.

Stuff with seasoned crumbs, sew up, and put into a deep
baking-pan.

Brush with beaten egg,

sprinkle with bread-crumbs and dot with butter.

Add two sliced onions and a pinch of sweet herbs,

a cupful each of sweet wine and stock,

and a teaspoonful of anchovy paste.

Bake for an hour, basting as needed.

Take out the fish, strain the liquor,

thicken with a tablespoonful of butter rolled in
flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.

BAKED SALMON TROUT

This deliciously flavored game-fish is baked precisely
as shad or white fish, but should be accompanied with cream
gravy to make it perfect.

It should be baked slowly, basting often with butter and water.

When done have ready in a saucepan a cup of cream, diluted
with a few spoonfuls of hot water, for fear it might clot
in heating,

in which have been stirred cautiously two tablespoonfuls of
melted butter,

a scant tablespoonful of flour,

and a little chopped parsley.

Heat this in a vessel set within another of boiling water,

add the gravy from the dripping-pan,

boil up once to thicken,

and when the trout is laid on a suitable hot dish,

pour this sauce around it.

Garnish with sprigs of parsley.