I.4irgr Ki»«li: .Ml large fish should Im« KtufTc*!
and bakeii, or you nuiy ImmI or .sli-am it and
nerve with a same. First hi ale and wash well.
liemov«« fins, but leaM> t<iil on as this will
keep the fish from breaking apart. Make
Nlufling as follows: I'ut a cupful of bread crumbs
in frying pim with dript>ini;, fat or butter.
Itntwti nicely and add a little water or sliK-k
Heii.Hon. salt and pepper, or sage if you have il.
Now stuff the fi>«li with this prepared dn>Hsing,
winding u hiring arouml the fish to hold the
dressing in place. Place in bake pan, sprinkle
salt and pepper over the fish, putting a little
water or stock in bottom of bake pan. Drudge
the top of the fish with a little flour, and bake
it in a hot oven till done.
Fish, Indian Bake: Take a fresh caught
fish and roll in a blanket of wet clay, as dry as
possible to handle. Then close both ends.
Rake the coals from the center of the fire.
Now place the clay ball in the center and re-
cover, and let cook 30 to 40 minutes or longer
if the fish is large.
When fish is done, roll the clay ball from the
fire and by tapping lightly with a stick the
clay can be removed in two halves. Now
season with salt and pepper and serve hot.
Frying and broiling are the quickest ways.
Fish Cakes are nice. I generally use can
salmon and mashed potatoes, seasoning with
salt and pepper. Mix the above well, with a
well beaten egg or two, mold in small cakes,
dip in flour and fry in your pan.
Clam Chowder: Take clams and leave in
water a few minutes. Then wash well, place
them in your kettle for cooking, cover with
enough water (boiling is the best), and let
cook a few minutes till the shells are all opened.
Now pour off the soup and save it. Take the
clams and remove the meat from shells,
cutting it up and frying with diced bacon.
Wash out your kettle to remove all sand or
pieces of shell. Now pour your clams with the
bacon, adding the stock or clam soup, and let
cook ten minutes. While this is cooking, peel
some potatoes and add one sliced onion.
When nearly ready to remove from stove add
some cracker crumbs, or you may mix up a
little batter and thicken the soup. Tomatoes
may be added if desired.
Salt Fish : All salt fish needs soaking in cold
water a few hours before cooking. Codfish
can be used as follows:
Creamed codfish.
Codfish balls (same as salmon balls).
Codfish hash.
Smoked herrings are used by toasting over
hot coals.
English bloaters are prepared as above.
Sardines are fried. Drain off the oil from
sardines. Have prepared toast. Now whip
23
your tigfp\ and add the sardinc«. Mix and aild
cruckor crumbs. Huvo hot fryiiip imn ready
and wj'II KrfiiHtvl. iNow |MMir in th*- mixture.
Kry till thf ojrj.'s arr donf. hut not burniHi and
pour thi.s oxT the top (if the toast and serve.
DiintpliiiKH: Dumpling's arc ^immI when you
ha\)- slew or thr> st<K-k to ciMik th<>m in. .Make
as histiiit douffh, or mix thin and flrop frum
Hp(M>n.
(lump Itukr Potato^*: Take all even sized
pf»talo<'S. I>«"t your lir«' hurn down to roals.
rake out Uic «i'nter and plaro your i>otato«>s
in the (ire ami mover. Let hake 1.^ to 20
mituites, depeniliuK on the si/.«- and the amount
of hot «-oals you have. W hen done rake nil
of tiie iK)tutucs out of the fire and si-rvr hot.
U.VSIC I. Ml KOH LVK(;i: yiAMITY
FEEDING
Page 9
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
I.4irgr Ki»«li: .Ml large fish should Im« KtufTc*!
and bakeii, or you nuiy ImmI or .sli-am it and
nerve with a same. First hi ale and wash well.
liemov«« fins, but leaM> t<iil on as this will
keep the fish from breaking apart. Make
Nlufling as follows: I'ut a cupful of bread crumbs
in frying pim with dript>ini;, fat or butter.
Itntwti nicely and add a little water or sliK-k
Heii.Hon. salt and pepper, or sage if you have il.
Now stuff the fi>«li with this prepared dn>Hsing,
winding u hiring arouml the fish to hold the
dressing in place. Place in bake pan, sprinkle
salt and pepper over the fish, putting a little
water or stock in bottom of bake pan. Drudge
the top of the fish with a little flour, and bake
it in a hot oven till done.
Fish, Indian Bake: Take a fresh caught
fish and roll in a blanket of wet clay, as dry as
possible to handle. Then close both ends.
Rake the coals from the center of the fire.
Now place the clay ball in the center and re-
cover, and let cook 30 to 40 minutes or longer
if the fish is large.
When fish is done, roll the clay ball from the
fire and by tapping lightly with a stick the
clay can be removed in two halves. Now
season with salt and pepper and serve hot.
Frying and broiling are the quickest ways.
Fish Cakes are nice. I generally use can
salmon and mashed potatoes, seasoning with
salt and pepper. Mix the above well, with a
well beaten egg or two, mold in small cakes,
dip in flour and fry in your pan.
Clam Chowder: Take clams and leave in
water a few minutes. Then wash well, place
them in your kettle for cooking, cover with
enough water (boiling is the best), and let
cook a few minutes till the shells are all opened.
Now pour off the soup and save it. Take the
clams and remove the meat from shells,
cutting it up and frying with diced bacon.
Wash out your kettle to remove all sand or
pieces of shell. Now pour your clams with the
bacon, adding the stock or clam soup, and let
cook ten minutes. While this is cooking, peel
some potatoes and add one sliced onion.
When nearly ready to remove from stove add
some cracker crumbs, or you may mix up a
little batter and thicken the soup. Tomatoes
may be added if desired.
Salt Fish : All salt fish needs soaking in cold
water a few hours before cooking. Codfish
can be used as follows:
Creamed codfish.
Codfish balls (same as salmon balls).
Codfish hash.
Smoked herrings are used by toasting over
hot coals.
English bloaters are prepared as above.
Sardines are fried. Drain off the oil from
sardines. Have prepared toast. Now whip
23
your tigfp\ and add the sardinc«. Mix and aild
cruckor crumbs. Huvo hot fryiiip imn ready
and wj'II KrfiiHtvl. iNow |MMir in th*- mixture.
Kry till thf ojrj.'s arr donf. hut not burniHi and
pour thi.s oxT the top (if the toast and serve.
DiintpliiiKH: Dumpling's arc ^immI when you
ha\)- slew or thr> st<K-k to ciMik th<>m in. .Make
as histiiit douffh, or mix thin and flrop frum
Hp(M>n.
(lump Itukr Potato^*: Take all even sized
pf»talo<'S. I>«"t your lir«' hurn down to roals.
rake out Uic «i'nter and plaro your i>otato«>s
in the (ire ami mover. Let hake 1.^ to 20
mituites, depeniliuK on the si/.«- and the amount
of hot «-oals you have. W hen done rake nil
of tiie iK)tutucs out of the fire and si-rvr hot.
U.VSIC I. Ml KOH LVK(;i: yiAMITY
FEEDING