ll it in flour.
Place in a pan containing hot fat and fry until golden brown. Place
in the oven, if the fish is large, until all is cooked and to finish
cooking.

FRIED FISH

Small fish, like smelts, brook trout, perch, butter fish, etc., may be
well cleaned, dried and then dipped in beaten egg and rolled in fine
crumbs. Large fish should be cut into suitable pieces; sliced fish may
also be prepared in this manner.

SAUTEING

Fish should be well cleaned and then fried in sufficient fat to
prevent sticking.

COCOANUT PUDDING

Place in a mixing bowl

One cup of bread crumbs,
One cup of sifted flour,
One-half teaspoon of salt,
One tablespoon of baking powder,
Three-quarters cup of cocoanut,
One egg,
One cup of milk.

Beat to thoroughly mix and pour into well-greased custard cups or
pudding pan and bake in a moderate oven for thirty-five minutes. Serve
with lemon sauce.

SNOW PUDDING

Place in a saucepan

One cup of milk,
Four level tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook slowly for five
minutes. Now add

Six tablespoons of sugar,
Stiffly beaten white of one egg,
One teaspoon of vanilla.

Beat thoroughly to blend. Pour in four custard cups and set in a cool
place to mould. Serve with custard sauce.

FRUIT PUDDING

Place in a bowl

One cup of molasses,

And add

One cup of sour milk,
One egg,
One teaspoon of baking soda,
Five tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of allspice,
Four tablespoons of cocoa,
One and one-half cups of coarse bread crumbs,
One and one-half cups of wheat flour,
One-half cup of seeded raisins,
Two teaspoons of baking powder.

Mix in the order given, beating hard. Pour in well-greased and floured
mould. Boil and steam for two hours and then serve with vanilla or
cream sauce.

RICE PUDDING

Wash one-half cup of rice in plenty of cold water. Place in a saucepan
and add three cups of boiling water. Cook slowly until water is
absorbed and then grease a baking dish well. Pour rice in a bowl and
add

Two cups of milk,
One yolk of egg,
One-half cup of sugar,
One-half teaspoon of nutmeg,
One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for
thirty-five minutes. Cook and then place the left-over white of egg
and one-half glass of jelly in a bowl and beat until it will hold its
shape.