Boston Cooking-School cook book

Thoroughly rinse fish, remove bones and skin, separate into flakes, and add seasonings. Cook bread crumbs in milk 5 minutes, add fish and egg yolks beaten until thick and lemon-colored; then cut and fold in egg whites, beaten until stiff. Turn into buttered dish, set in pan of hot water, and bake in moderate oven (350° F.) until firm. Serve with Spanish Sauce (p. 198). SALMON BOX Line bread pan, slightly buttered, with warm steamed rice (p. 64). Fill center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam 1 hour. Turn on hot platter, surround with Egg Sauce II (p. 194). SALMON LOAF I 2 cups flaked cooked salmon 2 eggs, slightly beaten ¥g cup fine bread crumbs 1 tablespoon minced parsley 4 tablespoons butter Salt, pepper Combine ingredients. Steam 1 hour in buttered mold or bake in pan of hot water in moderate oven (375° F.). Serve hot or cold. SALMON LOAF II 1 cup cooked salmon 1 cup hot milk 1 tablespoon butter 2 eggs, well beaten 1 cup bread crumbs Salt Pepper Combine ingredients in order given. Press into buttered bread pan. Bake 30 minutes in moderate oven (350° F.). SALMON LOAF WITH CHEESE 2 cups cooked salmon, flaked 1 tablespoon melted butter 1% cups grated cheese % teaspoon salt 1 egg, well beaten Few grains pepper 3 tablespoons milk Cracker or bread crumbs Combine ingredients, using crumbs enough to obtain stiff mixture. Shape in loaf in baking pan. Cover with buttered crumbs and bake in moderately hot oven (375° F.) until golden brown. Serve hot or cold. TUNA LOAF Substitute tuna in Salmon Loaf I or II and add 1 tablespoon pimiento cut in tiny pieces. SPICED SALMON 2 cups canned or cooked salmon ⅞ teaspoon allspice berries 1 cup vinegar 8 peppercorns 1 teaspoon whole cloves 14 teaspoon salt Rinse salmon thoroughly with hot water. Remove skin and bones. Combine other ingredients. Bring to boiling point, pour on fish, cover, and let stand 2 hours. Drain and separate into flakes. SALT FISH CREAMED SALT CODFISH Shred 1 cup fish with 2 3-tined forks and soak several hours in lukewarm water, the time depending upon hardness and saltness of fish. To freshen fish quickly, cover with cold water. Heat to boiling point, and pour off water; repeat until fish tastes fresh. Drain, and add 14 cups White Sauce (p. 191). Just before serving add 1 beaten egg. Garnish with slices of hard-cooked eggs. FISH BALLS 1 cup salt codfish 1 egg, well beaten 2½ cups potatoes V4 tablespoon butter Y% teaspoon pepper Wash fish in cold water and pick in very small pieces, or cut, using scissors. Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are nearly soft. Drain thoroughly through strainer, return to kettle in which they were cooked. Shake over heat until thoroughly dry, mash thoroughly (being sure there are no lumps left in potato), add butter, egg, and pepper. Beat with fork 2 minutes. Add salt if necessary. Take up by spoonfuls, sauté in butter or fry 1 minute in deep fat (385° F.), allowing 6 fish balls for each frying; drain on brown paper. Reheat the fat after each frying. SALTED CODFISH HASH Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet. TOASTED SALT FISH Shred salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a short time in lukewarm water. Place on greased wire broiler and broil until brown on one side; turn and brown the other. Remove to platter and spread with butter. GLOUCESTER SALT CODFISH