COD FISH BALLS.— If salt cod is used, shred it finely and soak for 6 hrs. Boil Yi an hr., and let cool. Mash potatoes to a cream; allowing half as much potato as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring fre- quently. When hot, beat in an egg, whip the mixture smooth; let the paste get cold, make into cakes or balls, roll in flour, and set on ice the night before. In the morning fry in deep boiling beef dripping, clarified, or other fat; cold fresh cod makes delicious balls. Proceed as with the salt cod, leaving out the soaking, and salting to taste. — ^Mrs. L. B. Anderson, 2821 S. Wabash Ave., Chi- cago, 111. BROILED COD'S TONGUES AND SOUNDS.— Wash the tongues and' sounds; throw them into cold water, and soak over night; then drain, throw them into a kettle of boiling water, and boil for 10 minutes. When done, drain. Dip them in melted butter, and dust with salt and pepper. Put each on a narrow piece of toast, pour over cream, or t^^ sauce, and serve. Cod's tongues may also t)e dipped in t.^^ and bread crumbs, and fried in very hot fat; served plain or with tomato sauce. — ^Mrs. R. Appel, 4922 Vincennes Ave., Chicago, 111. CREAMED FRESH CODFISH.— Pick (not shred) 1 cup of codfish, place in a spider, fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover with Xy^ pts. of milk and 1 large tablespoon of butter. Stir into a cup of cream, 2 tablespoons of flour, and when the milk on the stove is about to boil, mix this with it. When the mixture thickens, stir into it 1 egg. Serve at once. — Mrs. E. D. Kelley, Winnetka, 111. CRIMPED COD.— Take a vety fresh cod, cut into the bone on both sides, with a/bout 2 inches between each slice, then lay it OOOK COUNTY COOR BOOK 229 in cold water, witli a little vinegar in it, for about 2 hrs. Put it on in boiling salted water, and boil gently till done; drain, and serve immediately, with parsley and butter sauce✪ Crimped Cod. — Mrs. Frank P. Arnold, 14 E. 42nd St., Chicago, 111. CUTLETS OF COD.— Cut up 3 lbs. of fish into strips, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in a beaten egg, then in 1 handful fine bread crumbs, which is mixed with pepper and salt, and a little minced parsley. Fry in enough fat to cover✪ Cutlets of Cod. Drain away every drop of fat and lay the cutlets on a napkin on a hot dish. — Mrs. E. D. Kelley, Win- netka, III. CODFISH FRITTERS.— Boil Vi lb. codfish^, cut fine, and 4 medium-sized sliced potatoes together till the potatoes are cooked. *Mash together and beat lightly; add 2 eggs, well beaten✪ Codfish Fritters, and fry brown on a griddle, like pancakes. — Mrs. E. D. Kelley, Winnetka, 111. CODFISH GRAVY.— Pick apart about 1 lb. codfish. Boil a few minutes in fresh water, and when tender, drain off the water, and add 1 qt. milk. When it comes to a boil, add some thicken- ing, or add 2 or 5 hard-boiled eggs✪ Codfish Gravy, sliced fine. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111.

AI-modernized reading of the original text

COD FISH BALLS.— If salt cod is used, shred it finely and soak for 6 hrs. Boil Yi an hr., and let cool. Mash potatoes to a cream; allowing half as much potato as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip the mixture smooth; let the paste get cold, make into cakes or balls, roll in flour, and set on ice the night before. In the morning fry in deep boiling beef dripping, clarified, or other fat; cold fresh cod makes delicious balls. Proceed as with the salt cod, leaving out the soaking, and salting to taste. — Mrs. L. B. Anderson, 2821 S. Wabash Ave., Chicago, 111. BROILED COD'S TONGUES AND SOUNDS.— Wash the tongues and sounds; throw them into cold water, and soak over night; then drain, throw them into a kettle of boiling water, and boil for 10 minutes. When done, drain. Dip them in melted butter, and dust with salt and pepper. Put each on a narrow piece of toast, pour over cream, or egg sauce, and serve. Cod's tongues may also be dipped in egg and bread crumbs, and fried in very hot fat; served plain or with tomato sauce. — Mrs. R. Appel, 4922 Vincennes Ave., Chicago, 111. CREAMED FRESH CODFISH.— Pick (not shred) 1 cup of codfish, place in a spider, fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover with Xy^ pts. of milk and 1 large tablespoon of butter. Stir into a cup of cream, 2 tablespoons of flour, and when the milk on the stove is about to boil, mix this with it. When the mixture thickens, stir into it 1 egg. Serve at once. — Mrs. E. D. Kelley, Winnetka, 111. CRIMPED COD.— Take a very fresh cod, cut into the bone on both sides, with about 2 inches between each slice, then lay it in cold water, witli a little vinegar in it, for about 2 hrs. Put it on in boiling salted water, and boil gently till done; drain, and serve immediately, with parsley and butter sauce. — Mrs. Frank P. Arnold, 14 E. 42nd St., Chicago, 111. CUTLETS OF COD.— Cut up 3 lbs. of fish into strips, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in a beaten egg, then in 1 handful fine bread crumbs, which is mixed with pepper and salt, and a little minced parsley. Fry in enough fat to cover. Drain away every drop of fat and lay the cutlets on a napkin on a hot dish. — Mrs. E. D. Kelley, Winnetka, III. CODFISH FRITTERS.— Boil 1/2 lb. codfish, cut fine, and 4 medium-sized sliced potatoes together till the potatoes are cooked. *Mash together and beat lightly; add 2 eggs, well beaten, and fry brown on a griddle, like pancakes. — Mrs. E. D. Kelley, Winnetka, 111. CODFISH GRAVY.— Pick apart about 1 lb. codfish. Boil a few minutes in fresh water, and when tender, drain off the water, and add 1 qt. milk. When it comes to a boil, add some thickening, or add 2 or 3 hard-boiled eggs, sliced fine. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111.

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Crimped CodCutlets of CodCodfish FrittersCodfish Gravy

The Cook County cook book