Fish with Cucumber Sauce CarbsPerServing:6 total recipe Effort:Easy
Ingredients:
2/3 cup cucumber — chopped and seeded 1/2 cup radishes — chopped
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar1/4 teaspoon dried tarragon
salt and pepper — to taste 4 tilapia fillets ( 6 ounces each )
2 tablespoons butter

How to Prepare:
Combine first six ingredients in a small bowl; mix well.
Let stand at room temperature while preparing fish.
Saute tilapia ( also known as St. Peters Fish) in butter in a large
skillet
over medium heat for two to three minutes on each side or
until fish flakes easily. Transfer to serving plate.
Spoon cucumber mixture over each serving. Serves four.
Four Seasons Crab Cakes CarbsPerServing:11 total recipe excluding lemon juice
Effort:Easy
Ingredients:
2 pounds lump crabmeat 1/2 pound cod fillets — fresh
1/2 cup heavy cream — (1/2 to 1) 1 Tablespoon Dijon mustard
2 teaspoons sesame oil
2 Tablespoons parsley — finely chopped2 Tablespoons chives —
finely chopped 2 Tablespoons basil — julienned
Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing

How to Prepare:
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its
shape.
Place this mousse in a metal bowl and add the other ingredients,
except
for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive
oil until golden brown. Taste to adjust seasoning.

Form the rest of the crab cakes and saute in hot olive oil until
golden
on both sides. Finish by baking in a 450-degree oven for 4-5 minutes.
Serves six to eight
Fried Sea Scallops CarbsPerServing:10 total recipe Effort:Easy
Ingredients:
1 pound sea scallops — fresh
HOT pork rinds — crushedsalt — to taste (optional)

How to Prepare:
Heat oil in skillet. Crush the pork rinds into a fine powder. Add the
salt. I do it in a large zip lock baggie. Add the scallops to the
baggie and coat really well with the pork rinds. Fry them until they
are good and crispy.

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A FILLING FOR PATTIES

Break two eggs in a bowl, add a little salt and
white pepper, a few drops of onion juice and four
tablespoonfuls of cream, beat slightly; turn into a
buttered tin cup, stand in a saucepan with a little
boiling water in it on the stove, cover and cook until
stiff about three or four minutes remove from the
fire, turn out of the cup. When ready to use cut in
half-inch slices and then into stars or any fancy shape
preferred, or into dice. Make a cream sauce thicker
than for other uses, that it may not run through the
pastry ; put them in the sauce, bring to the boiling
point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over
the fire ; mix two heaping teaspoonfuls of the flour
with a little cold water and stir into the boiling
water. Let it boil twenty minutes, add a little cream
to it and salt. Very nutritious.

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Pies.

PLAIN PASTRY.

Four cups of sifted flour, one cup of butter, a
pinch of salt, three heaping teaspoonfuls of granu-
lated sugar, two tablespoonfuls of lemon juice, four
tablespoonfuls of ice water and the yolks of two
eggs. This quantity will make two pies. Rub the
butter, flour, salt and sugar together thoroughly,
then add the yolks of eggs, lemon juice and water
and work all together into a paste. Put the dough
on a pastry board, divide in four equal parts, roll
each part the size required for the pie plates.

PUFF PASTE.

One pound of flour, one pound of butter and one
cup of ice water. Sift the flour, weigh it and turn
into a mixing bowl ; pour the water gradually into
it, stirring constantly with a spoon ; turn the dough
out on the pastry board and beat or knead it until it
blisters and is so elastic that it can be stretched
without tearing. Then set it away on ice. Wash
the butter, squeeze out the salt and water and lay it
on a plate on ice. Roll the dough as nearly square
as possible, lay the butter in the center of it, fold
over one side of the paste, then the other, flatten
slightly with the rolling pin, fold over the ends of
the dough until they meet ; turn the dough over and
roll twice, fold again and put the paste on the ice ;
let it remain for twenty minutes. Repeat this twice,
allowing the pastry to rest twenty minutes each
time. This makes in all six rolls and three times of
rolling. Press very lightly with the rolling pin, cut
off each time what is needed for a pie or number of
patties, that the dough will not be worked over
more than is necessary. The trimmings may be
used for cheese straws by cutting and sprinkling
them with grated Parmesan cheese and a dash of
cayenne pepper; or may be baked in crescents for
garnishing. In baking, rinse the pans with cold
water and brush the pastry over with beaten egg.
Make the pastry in a cool room.

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SOUP OF GREEN PEAS.

Take from a pint of green peas two heaping
tablespoonfuls and set aside. Put the rest in a
saucepan with half a white onion, in boiling water.
Cover tightly, letting them cook until quite tender,
then mash through a puree sieve with the water in
which they were boiled , and using a little more to
take out all that is good of the peas through the
sieve. Put back on the stove, rub a good heaping
tablespoonful of butter with a small tablespoonful of
flour and add to the puree of peas. Have a heaping
tablespoonful of turnips and two of carrots cut into
dice and cooked in as little water as possible, and
the two tablespoonfuls of peas cooked until tender,
add to the soup with half a teaspoonful of sugar and
pepper and salt to taste. Let all this cook together
while enough milk to make the soup the proper con-
sistency is coming to a boil. Mix together, add a
teaspoonful of finely minced parsley, pour into the
tureen and serve.

SOUP OF GREEN PEAS.-No. 2.

Put one quart of green peas over the fire in three
quarts of boiling water with three French carrots, a
small turnip cut into dice and a small white onion
chopped. Cover tightly and let the vegetables cook
until tender. Rub two ounces of butter with a small
tablespoonful of flour, add a little of the soup to this
to thin it and then stir all together, add an even
tablespoonful of finely minced parsley, an even tea-
spoonful of sugar, and salt and pepper to taste ; let
it come to a boil and then serve.

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MACARONI AU GRATIN.

Ingredients : One pound pipe macaroni, four ounces butter,
some seasoning, half a pound grated cheese, (Parmesan and
Cheddar,) a little grated nutmeg, one quart of milk, and a few
breadcrumbs. Boil one pound macaroni in a quart of milk
until tender, pour off the milk, and gently mix in the stewpan
with the macaroni some seasoning, eight ounces grated cheese,
and four ounces butter ; place in a deep dish or shallow pie-
dish, grate a little nutmeg over it, and lightly cover the top
with breadcrumbs ; place in a hot oven to brown, and serve im-
mediately.

PINE SOUFFLE’

Ingredients : One pint of milk, four ounces butter, five ounces
flour, five ounces powdered white sugar, five eggs, and a small
tin of preserved pineapple. Into a stewpan put one pint of
milk and four ounces butter ; allow it to boil, then stir in the
flour, and mix into a smooth compact paste ; let the paste get
nearly ccld, crush the pineapple with five ounces sugar in the
mortar, then stir it in the paste, add the yolks of five eggs, and
well mix them in with a wooden spoon ; whisk up the five
whites to a firm snow, and stir lightly in the paste mixture ;
turn in a well-buttered souffle’-basin, place a band of paper
round it, and bake in a good oven one hour. When required
for table, take off the paper band, put a folded napkin round it,
and send to table immediately.

ASPARAGUS WITH BROWNED BUTTER.

Scrape the asparagus quite clean, wash it in a pan of cold
water, tie it in bundles of about eighteen to twenty in each,
keeping all the heads turned the same way ; cut the stalks even,
leaving them about seven to eight inches in length ; put the
asparagus in hot water, with a small handful of salt in it, to boil
for about twenty-five minutes, and, when done, drain carefully
upon a napkin, to avoid breaking off the heads ; dish on a
square piece of toasted bread, and pour over the following:
Place in a stewpan three ounces fresh butter, a little seasoning
and grated nutmeg ; place on the stove, and let boil until it
assumes a light golden brown ; (take care not to let it burn)
then pour over the asparagus, and serve very hot.

SAVORY POT.

Take the pieces of cold meat and cut them to the size of dice,
lay them in a pie-dish, and sprinkle over them a little pepper,
salt, and two chopped onions ; add two cloves, a teaspoonful or
two of dry sage, or a small bunch of sweet herbs. Thicken
about a teacupful of thin stock with a little flour, and pour over,
then cover all with potatoes cut in thick slices, and bake for an
hour. The potatoes should be half boiled first. This is a very
economical dish, and is as nice cold as hot.

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SOLES A LA BONNE FEMME.

Ingredients : Four soles, one onion, a little vinegar, a little
parsley, a little thyme, half a pint of stock gravy, some season-
ing, and a little roux. Chop one onion and a little parsley very
fine, place them in a stewpan with half a pint of stock, some
seasoning, a little finely-rubbed thyme, a gill of vinegar, and a
little roux, and let boil five minutes. Cut each sole into three
pieces, well wash and clean them in lukewarm salt and water,
throw them into cold watei’, wipe each piece dry with a clean
cloth, then place them in a stewpan, pour the sauce over them,
and let simmer thirty minutes, occasionally turning them with a
fishslice. Send to table on a hot dish garnished with croutons
of fried bread.

FILLET OF BEEF A LA MOLDAVE.

Ingredients: About five pounds fillet of beef, three onions,
three carrots, a few allspice, two bay-leaves, a blade of mace,
one quart of stock broth, a small bunch of sweet herbs, four
ounces rice, four ounces lean ham, one tin of preserved peas,
and some mashed potatoes. Trim the fillet of beef into shape,
place the trimmings in a stewpan with three carrots and three
onions cut into slices, a few allspice, two bay -leaves, a blade of
mace, a small bunch of sweet herbs, some seasoning, and one
quart of stock ; lay in the beef, cover with buttered paper, place
on the lid, let come to the boil on the fire, then place the stew-
pan in a hot oven for two hours ; when cooked, strain off the
gravy, take off the fat, and reduce to half a pint by boiling ;
boil four ounces well-washed rice in boiling water until tender,
drain it on a sieve, and keep hot ; make hot a tin of preserved
peas, and cut four ounces lean ham into small squares ; have
ready some mashed potatoes ; place a bed of mashed potatoes
on a hot dish, and place the fillet of beef on the top ; put round
it alternately, in little heaps, the rice, ham, and peas ; pour the
boiling gravy over it, and serve very hot.

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DRYING HERBS.

Herbs should be gathered as soon as they begin to open their
flowers. In drying them, two methods are employed. One is to
tie them in bunches as soon as cut, and hang them up in a room
or shed ; the other is to first lay them out in the sun to dry. By
both these methods the Quality is deteriorated. If fermentation
takes place sufficient to discolor the leaves such as occurs, more
or less, when herbs are tied up in bunches whilst green and
sappy their best properties are destroyed. In drying herbs, an
open shed or room, where plenty of air can be given, is neces-
sary. Stretch out a piece of netting, such as is used for protect-
ing fruit from birds wire netting, if at hand, will do ; on this
lay the herbs, (which should be cut when quite dry,) thinly.
Thus treated, air acts upon them from all sides, and they dry
quickly, which is the primary object, without losing their best
properties. When perfectly dry, put them loosely in white
paper bags, tie them up, and hang them where they will be free
from damp, or they will become mouldy. Herbs treated in this
way will be found but little inferior to such as are fresh cut.

BAKED HADDOCK.

Clean and dry the haddock, make a stuffing of bread crumbs,
a bit of suet chopped, or a little very nice dripping, the yolk of
an egg, minced parsley, thyme and winter savory, pepper and
salt, and a little grated lemon peel. Stuff the fish with this
stuffing, put them into a baking-dish, with butter or dripping
over them, and about a pint of broth or water, and bake them in
a moderate oven. Baste the fish several times while cooking,
and flour it well, which will thicken the gravy. Bake from one
hour to an hour and a half.

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PLANKED SMELTS Butter a hickory or oak fish plank quite generously;
place the cleaned and seasoned smelts, upon which lemon juice has been squeezed, on
the plank ; arrange the smelts in the form of a large fish, and put plenty of butter on
them ; garnish with mashed potato roses (made with pastry bag and tube), sprinkled
with bits of butter and finely chopped parsley ; put plank in oven and bake until pota-
toes are browned slightly. Before bringing plank to the table, place sliced cucumbers
and tomatoes, dressed with oil and vinegar, between the roses.

ESCABECHE Parboil two pounds of any white, firm fish, cut in fillets ; place
them in a salad bowl and pour over three tablespoonfuls of oil, one of vinegar, a tea-
spoonful of salt, a little cayenne pepper, bits of orange peel cut thin, one teaspoonful
onion juice, two bay leaves, one sliced green pepper, and a sprig of thyme ; mix all well
and let stand several hours before serving. Garnish with sliced orange.