tablespoonfuls of oiled butter, 2 heaped teaspoonfuls of baking powder, 1 level teaspoonful of salt, 1 egg.
Method.—Mix the flour, baking powder and salt together. Beat the eggs, add the butter and water to them, and mix with the flour. Knead well, adding a little more water should the dough be too stiff. Form at once into cakes, and cook on the griddle.
Time.—To cook each cake, about 10 minutes. Average Cost, 7d. to 8d. Sufficient for 5 or 6 persons. Seasonable' at any time.
3898.—HALIBUT, BAKED.
Ingredients.—3 lbs. of halibut, milk, salt and pepper, tomato sauce (see "Sauces," No. 281).
Method.—Dip the dark portion of the skin into boiling water, and scrape it clean. Season the entire surface lightly with salt and pepper, and place the fish in an earthenware baking-dish, surrounded with milk to the depth of nearly 1 inch. Bake gently for 1 hour, basting frequently, then serve with tomato sauce. If preferred, serve with egg or white sauce, in the preparation of which the liquor from the fish should be used.
Time.—To bake, about 1 hour. Average Cost, 2s. to 3s. Sufficient for 6 or 7 persons. Seasonable from May to January.
3899.—HALIBUT STEAKS.
Ingredients.—2 or 3 slices of halibut, 1 egg, 1 tablespoonful of flour, crackers, salt and pepper, frying-fat, parsley.
Method.—Wipe and thoroughly dry the fish, season the flour with salt and pepper, and dip each slice of fish in the mixture. Coat carefully with beaten egg and powdered crackers, and fry in hot fat until lightly browned. Drain well, and serve on a dish paper or folded serviette garnished with fried parsley.
Time.—About 20 minutes. Average Cost, Halibut, 6d. to 8d. per lb. Sufficient for 2 or 3 persons. Seasonable from May to January.
3900.—HUCKLEBERRY CAKE.
Ingredients.—1½ cups of huckleberries, 1 cup of sour milk, ½ a cup of sugar, ¼ of a cup of butter, 1½ cups of flour, 1 egg, a teaspoonful of carbonate of soda, a teaspoonful of salt.
Method.—Sieve the salt and flour together, and dissolve the soda in a little warm water. Beat the butter and sugar until white and creamy, stir in the yolk of egg, and add the fruit and flour as lightly as possible. Whisk the white of egg to a stiff froth, stir it and the dissolved soda lightly into the mixture, and pour into well-buttered shallow tins. Bake in a moderately hot oven. If more convenient, new milk and 2 level teaspoonfuls of baking-powder may be used instead of sour milk and soda.
Time.—About an hour. Average Cost, about 1s. Sufficient for 2 cakes. Seasonable, July to September.
