Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes. At the end of that time drain the spinach and chop it fine. Have ready thin filets of flounders, halibut, or whitefish. Cover them with acidulated warm water—a slice of lemon in the water is all that is wanted—and add a slice of onion, a sprig of parsley and a bit of bay leaf. Simmer for ten minutes and drain. Put the minced spinach into the bottom of a buttered baking dish, arrange the filets on it, cover with a cream sauce to which a tablespoonful of grated cheese has been added, and brown in the oven.
Mrs. Sam Moss
FILETS OF HADDOCK
A medium-sized fish is bought and cut in filets. Then it is washed, dried, cut into strips, and covered for an hour with salt, pepper, minced parsley, olive oil, and a teaspoonful of anchovy sauce. At the end of that time the fish is rolled in flour, then is brushed with beaten egg, dipped in bread crumbs and rolled into little rolls tied with a thread. The rolls are then fried in deep fat. The fish is served with slices of lemon sprinkled with parsley.
Mrs. H. Moss
OYSTER CANAPÉS
One cup cream, four tablespoonfuls bread crumbs, one tablespoon butter, one pint of oysters, paprika, a little nutmeg and salt. Boil the cream, add the bread crumbs, then the butter. Chop the oysters fine; add oysters, then season, add a little chopped parsley. Serve hot on buttered toast with olives and a little gherkin.
Mrs. Joe Newman
LOBSTER À LA AMERICAINE
Boil live lobster (that has been thoroughly washed) in the following for forty minutes: two quarts water, parsley, onions, thyme, one bay leaf, pepper, salt. Remove lobster, separate it, leaving meat in shell. Chop one onion, one bay leaf, thyme, red pepper, garlic, parsley; melt one tablespoon butter and cook the above chopped herbs until yellow; thicken with flour, add enough water to make plenty of sauce, pepper, and salt. Place lobster in this; cook twenty minutes. Serve on large platter, very hot.