From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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BOILED FISH (To be served cold) —Mrs. L A. Lancel.

Put into the fish kettle enough water to cover the fish; add:
- 1 large onion,
- small piece of garlic,
- 1 dozen cloves,
- 1 dozen allspice,
- 4 laurel leaves,
- 2 carrots,
- celery,
- 1/2 cup of vinegar.

Cover tight, and boll 1/2 hr. Have the fish ready. Any fish of from 4 to 5 lbs. will take from 15 to 20 minutes. When done, serve cold.

Sauce for same-—Make a mayonnaise; add a small piece of garlic: let It stand about one hour. Chop cucumbers fine. When ready to serve, add pepper, salt, juice of lemon, and lastly the chopped cucumbers. If necessary, thin with cream.

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TARTAR SAUCE FOR BROILED FISH—Mrs. R. E. Neil.

2 tablespoons of mayonnaise, 2 tablespoons chopped capers, 1/2 onion grated. Mix 1 hour before using.

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DRESSING FOR BOILED FISH—Mrs. R. E. Neil.

- 6 raw tomatoes or 1/2 can; strain through a colander; add:
- 3 tablespoons chopped capers,
- 1 large pickled cucumber, and
- 1 prickled onion chopped very fine with the capers,
- 4 tablespoons tomato catsup,
- dash of cayenne,
- 1 teaspoon of salt, and
- 1 cup of stock.

Simmer 10 minutes, and pour over boiled fish.

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FISH A LA DELMONICO—Mrs. Fronmuller.

- 3 cups of cooked white fish,
- 4 tablespoons butter,
- 4 tablespoons flour,
- 2 teaspoons salt,
- 1/2 teaspoon pepper,
- 1 pt. milk,
- 1 slice onion,
- 2 sprays parsley,
- 2 yolks of eggs,
- bread crumbs.

Scald milk with onion and parsley, blend butter and flour and gradually add the milk, then the seasoning and eggs.

Bone, skin and shred the fish. Butter a dish, put in fish and sauce in alternate layers, finishing with sauce, sprinkle with buttered bread crumbs and bake in moderate oven about 3 hour. Nice for left over fish.

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FINNAN HADDIE—Mrs. Francis C. White, Everett, Wash.

Pick up like codfish, scald until tender and drain dry. Make a cream sauce, put the fish in it and scald.

Boil 1 egg hard, grate yolk and mix with 2 tablespoons grated cheese, season with salt and cayenne to taste. Add beaten egg last. Serve on toast.

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CODFISH BALLS—Mrs. Fronmuller.

- 1 cup salt codfish,
- 2 cups mashed potatoes,
- 1 egg,
- 2 teaspoons butter,
- 1 saltspoon pepper,
- salt if needed.

Wash and shred fish and drain. Mix fish and potato thoroughly, add egg and seasoning and work together with masher. Drop from spoon into deep fat and fry until brown and drain on cheese cloth, before serving. Some prefer to scald the codfish before mixing.

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FISH SOUFFLE—Mrs. J. S. Macintosh.

Any kind of fish may be used. After the fish has been boiled, chop a pint of the fish very fine, put a piece of butter the size of an egg in a saucepan; melt it and stir in 3 scant tablespoons of flour, rubbing it very smooth.

Add 1 1/2 cup milk or cream, yolks of 2 eggs, pepper and salt, cook till the mixture Is quite thick, stirring all the time, then add the fish.

Just before serving, and when cool add the whites of the eggs beaten to a stiff froth. Put in paper cases or shells, cook for a few minutes till the top is a light brown and the souffle has risen.

Fill the cases only half full. This will serve eight persons.

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TIMBALE OF FISH—Mrs. J. K. Armaby.

- 1 1/2 lb. raw fish mashed through a colander,
- 1/2 pt. thick cream,
- small piece of butter, size of egg,
- 4 eggs yolks and whites beaten separately,
- teaspoon of onion juice,
- pepper and salt to taste.

Use whites of eggs last. Cook in a pan of water in the oven for about half an hour.

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FISH PUFF—Mrs. J. W. Cochrane.

A delicious way of using remnants of cold cooked fish. Chop fish and mix with it an equal part of mashed potato. Season with salt and pepper and two tablespoons of melted butter.

Stir into it two well beaten eggs. Form into a roll and place on buttered tin. Brush over with a beaten egg. Roll In bread crumbs and bake one half hour in hot oven.

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SALMON LOAF—Mrs. G. G. Vanderlip.

- One small can of salmon,
- 2 eggs beaten lightly,
- 4 tablespoons butter melted,
- one half cup fine bread crumbs,
- season with salt, pepper and minced parsley.

First chop the fish, then rub in the butter until smooth. Beat the crumbs with the eggs and season before working together.

Put in a buttered mould and steam for one hour. When cold arrange in a platter with a border of parsley and hard boiled eggs.

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SALMON CUTLETS—Mrs. W. B. Bradford.

- 1 can of salmon,
- 1 cup thick white sauce,
- 1 tablespoon lemon juice,
- 1 egg.

Pick over salmon remove all skin, bones and oil, mix with lemon juice, then stir in white sauce.

Turn out on plate to cool. Divide in twelve portions, shape like cutlets.

Beat an egg, slightly roll cutlets in it, then cover thoroughly with fine bread crumbs, and fry in deep fat to a light brown.

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HOW TO PREPARE TERRAPIN—Mrs. A. W. Foster.

Throw live terrapin into boiling water; after boiling fifteen minutes remove and take off black outside skin from the shell, the skin and nails from the claws.

Replace them in water a little salted, and cook until under shell cracks or feels soft to the touch.

Remove the under shell carefully over a bowl, take out the sand-bag, remove head, gall-bag from the liver, and meat from upper shell.

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TERRAPIN A LA BALTIMORE—Mrs. A. W. Foster.

Place the meat, cloves, and eggs if any, of two terrapin in a saucepan; add:
- dash of cayenne,
- white pepper,
- grating of nutmeg,
- small saltspoon of ground cloves,
- wine glass of Madeira or sherry.

Cook five minutes and put away to cool for future use.

Place in a saucepan a cup of good stock, add a glass of Madeira. Blend 1/2 cup butter with 2 tablespoons of flour; add this to the gravy, with a piece of lemon. Put in the terrapin, and heat.

Have ready the yolks of 6 hard boiled eggs mashed fine; beat and mix gradually with the terrapin. The whites of the eggs can be chopped fine and added.

Terrapin a Ia Maryland differs only in substituting cream for stock. The cream is warmed and added gradually to the eggs at the last minute, and not allowed to boil. Epicures prefer stock to cream.

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TERRAPIN STEW—Mrs. W. B. Bradford.

Boil according to size 30 or 40 minutes, so that the upper shell will separate from the lower easily.

Take gall-bag from liver, which is always found on the right lobe: avoid breaking, as it would give a bitter taste and spoil the dish.

Strip the skin from the claws, cut off the nails and skin the head. Throw nothing away but the gall-bag.

Cut all in small pieces and stew all slowly in sherry wine, with a good supply of butter and red pepper, for 1 1/2 hours, keeping closely covered all the time. Salt to taste.

If they have no eggs in them, add two hard boiled hens’ eggs to each terrapin just before the stew is done.

Add a little flour rubbed in butter, just before taking from the fire. Place crispy toast on platter. Serve with baked potatoes and celery.

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CUCUMBER SAUCE—Mrs. Carter P. Pomeroy.

Pare and grate over a sieve 4 large crisp cucumbers, when drained turn pulp into a bowl, add:
- teaspoon of pepper,
- 1 medium sized onion grated,
- level teaspoon salt,
- 2 teaspoons of tarrapon vinegar.

Set on ice and just before serving add six tablespoons cream well whipped. Serve with cold boiled fish of any kind. Must be served very cold.

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SARDINES AND ANCHOVY SAUCE—Mrs. Geo. Boyd.

Put piece of butter size of an egg into saucepan; when melted, stir in:
- the yolks of 2 eggs,
- saltspoon cayenne, and
- 2 tablespoons anchovy sauce.

Add a tablespoon of weak sherry (don’t cook on a hot fire). Pour this sauce over the sardines which have been laid on toast with sardine oil poured over them, and thoroughly heated in oven.

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ANCHOVY FINGERS—Mrs. Thos. Menzies.

Prepare some croutons (fried bread) in finger lengths, and lay on each an anchovy fillet (after washing and boning it). Garnish with thick mayonnaise sauce and chopped capers.