Baked Trout - Tartar Sauce Or Drawn Butter

Mashed Potatoes Peas In Cream

Sponge Pudding - Strawberry Sauce

Baked Trout

Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing.

Tartar Sauce

Mix 1 T vinegar, 1 t lemon juice, 1/4 t salt, and 1 T Worcestershire Sauce well together and heat over hot water. Brown 1/3 c butter in a frying pan. Strain the two mixtures together and serve.

Drawn Butter

Melt 3 T butter, add 3 T flour, 1/2 t salt, and 1/8 t pepper, mix well together and add gradually 1 1/2, c boiling water. Boil 5 m, then add 2 T butter in small pieces. Serve with boiled or baked fish, etc.

Sponge Pudding

Mix 2 T sugar and 1/4 c flour well together and add a little cold milk; heat the remainder of 1 c milk and when hot stir the flour mixture into it. Cook until it thickens, then add 2 T butter and when thoroughly mixed pour onto the well beaten yolks of 3 eggs; cool, then add the whites beaten stiff. Bake about 1/2 h in buttered cups or a baking dish set in a pan of water.

Strawberry Sauce

1/4 c butter, 1/2 c pulverized sugar, 1 egg white beaten, 1 c strawberries, either fresh berries, crushed or preserved fruit. Beat well. Use egg white left from Wednesday. See p. 146.

Green Peas In Cream

When peas are cooked add 1/2 t salt, dash of pepper, and 1/2 c cream. Heat thoroughly and serve. See p. 293.

Preparing The Meal

About 1 1/4 h before dinner time shell the peas, let stand in cold water about 15 m, then put on to cook. Now prepare the trout for the oven, then make the Sponge Pudding and place both fish and pudding in the oven at the same time, about 1/2 h before dinner time. Now wash, peel, cut into small pieces and put on to cook the potatoes for dinner, preparing sufficient to allow for 1 c cold cooked potatoes to be used the following day, also reserving 1 c cold cooked peas. Make the strawberry sauce, then whichever meat sauce is desired to be used. Drain the peas, add the seasonings and reheat, drain and mash the potatoes, reserving 1 c, unmashed, for future use. Remove the fish from the oven to a hot platter, pour the sauce over or serve separately, and serve the dinner.

After dinner cook the Rhubarb Sauce for the next morning.