Sauté one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of butter; add two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.
Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad.
1 cup of cooked fish, flaked. 1 cup of macaroni, cooked, and still hot. 1/4 a cup of butter. 1 cup of tomato purée. 1/2 a teaspoonful of salt. Dash of pepper. 8 drops of tobasco sauce.
_Method._--Melt the butter in the blazer and toss about in it the macaroni and fish; add the seasonings and the tomato purée, which should be well reduced. Serve when thoroughly heated.
1 pint of cooked fish, flaked and seasoned. 1/4 a cup of butter. 1/4 a cup of flour. 1 cup of fish stock. 1 cup of cream and milk combined. 1/2 a teaspoonful of salt, if needed. 1 teaspoonful of anchovy paste. 1/2 a teaspoonful of paprica. 2 tablespoonfuls of oil. 2 tablespoonfuls of lemon juice. 1 tablespoonful of chopped parsley.
_Method._--Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve.
Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little; then add half a cup of stock and half a cup of sherry; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces. Let stand until very hot.