TOASTED CHEESE STICKS. Cut loaf bread into sticks and toast. Dip
in melted Imtter and then roll in grated cheese and put in hot oven until cheese
is melted enough to be soft. Fine to serve with salads. — Mrs. J. S. Smith, Albe-
marle, N. C.
Oysters and Fish
^'He was a hold man that first ate an oyster."
BAKED SHAD. Dress shad, remove the roe. Then stuff the fish with a
dressing made of Vjread crumbs, salt pork, onion, sage, thyme, parsley, pepper and
salt. Chop all together fine, stuff the fish and sew up. Place in a pan with
three or four slices of pork over it, and the roe at the side. Place in oven for
one hour to bake. — Mrs. M. S. Whitted.
FRENCH MACKEREL. Boil the slices in salt Avater. Then make a dress-
ing with one tablespoonful butter and flour beaten together well. Pour to this
boiling water enough to make a thick gravy. Let it boil a few minutes then
serve while hot with the fish. Garnish dish with bits of parsley^ celery and
slices of lemon. — Mrs. M. S. Whitted.
BAKED FISH. Have the fish Avell-washed, and if it is haddock, small cod
or any small fish, the black skin on the inside can be removed by rubbing briskly
with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening
with white thread, place in a Avell-greased pan and dredge with flour. Put a
few^ slices of salt pork on top, and baste often with the fat in the pan, adding
more if needed. Unless the fish is basted often it is likely to be dry. — Mrs. E.
G. Belvin.
STUFFING FOR BAKED FISH. Three slices of dry bread, two table-
spoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped
parsley, one egg, salt and pepper to taste. Mix with milk. — Mrs. E. G. Belvin.
SALMON LOAF. One can salmon, drain off liquid, remove bone and skin
and mince fine. Add one -half cup fine bread crumbs seasoned Avith onion, pepper
and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shalloAV
baking dish. Melt one heaping teaspoonful butter in one-half cup of hot Avater
and pour around the loaf. Lay several thin strips of bacon OA'er the top and
bake until broAvn basting often. Garnish Avith lettuce or parsley. Mixture can
also be used in croquettes. — Mrs. D. F. Parker.
SALMON BALLS. One can salmon, one cup milk, one egg, pepper and salt
to taste, cracker crumbs enough to thicken. Form into flat round cakes and
fry to a light broAvn. — Mrs. M. S. Whitted.
BAKED SALMON. Into a baking dish put one can of salmon, alternate
Avith cracker crumbs, salt, pepper, butter and a little bit of tomato ketchup.
Let the top be of crumbs, salt, }K'pper. Initter and ketchup. Add enough water
to slightly moisten. This is delicious. — Mrs. M. S. Whitted,
41
USE DAN VALLEY SUPERLATIVE FLOUR
Simply add water and sugar to the KNOX ACIDULATED pacakage
FISH TURBANS. One slice white fish one and one-half inches thick, about
one and one-half pounds, one-fourth cup melted butter, one-eighth teaspoonful
pepper, tAvo teaspoonfuls lemon juice✪ Fish Turbans, few drops more juice, one-fourth tea-
spoonful salt. Cut fish into eight fillets, add seasonings to melted butter. Pin
fillets into round shape with buttered tooth picks. Dip in melted butter. Place
in a greased pan, sprinkle with flour, bake fifteen minutes in a hot oven. Eeniove
skeAvers. Garnish with parsley. Serve with Hollandaise Sauce.
Page 41 · 9 recipe records on this page
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
TOASTED CHEESE STICKS. Cut loaf bread into sticks and toast. Dip in melted butter and then roll in grated cheese and put in hot oven until cheese is melted enough to be soft. Fine to serve with salads. — Mrs. J. S. Smith, Albemarle, N. C.
Oysters and Fish
"He was a bold man that first ate an oyster."
BAKED SHAD. Dress shad, remove the roe. Then stuff the fish with a dressing made of bread crumbs, salt pork, onion, sage, thyme, parsley, pepper and salt. Chop all together fine, stuff the fish and sew up. Place in a pan with three or four slices of pork over it, and the roe at the side. Place in oven for one hour to bake. — Mrs. M. S. Whitted.
FRENCH MACKEREL. Boil the slices in salt water. Then make a dressing with one tablespoonful butter and flour beaten together well. Pour to this boiling water enough to make a thick gravy. Let it boil a few minutes then serve while hot with the fish. Garnish dish with bits of parsley, celery and slices of lemon. — Mrs. M. S. Whitted.
BAKED FISH. Have the fish well-washed, and if it is haddock, small cod or any small fish, the black skin on the inside can be removed by rubbing briskly with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening with white thread, place in a well-greased pan and dredge with flour. Put a few slices of salt pork on top, and baste often with the fat in the pan, adding more if needed. Unless the fish is basted often it is likely to be dry. — Mrs. E. G. Belvin.
STUFFING FOR BAKED FISH. Three slices of dry bread, two tablespoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped parsley, one egg, salt and pepper to taste. Mix with milk. — Mrs. E. G. Belvin.
SALMON LOAF. One can salmon, drain off liquid, remove bone and skin and mince fine. Add one-half cup fine bread crumbs seasoned with onion, pepper and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shallow baking dish. Melt one heaping teaspoonful butter in one-half cup of hot water and pour around the loaf. Lay several thin strips of bacon over the top and bake until brown basting often. Garnish Avith lettuce or parsley. Mixture can also be used in croquettes. — Mrs. D. F. Parker.
SALMON BALLS. One can salmon, one cup milk, one egg, pepper and salt to taste, cracker crumbs enough to thicken. Form into flat round cakes and fry to a light broAvn. — Mrs. M. S. Whitted.
BAKED SALMON. Into a baking dish put one can of salmon, alternate with cracker crumbs, salt, pepper, butter and a little bit of tomato ketchup. Let the top be of crumbs, salt, pepper, butter and ketchup. Add enough water to slightly moisten. This is delicious. — Mrs. M. S. Whitted,
[illustration: Simply add water and sugar to the KNOX ACIDULATED package]
FISH TURBANS. One slice white fish one and one-half inches thick, about one and one-half pounds, one-fourth cup melted butter, one-eighth teaspoonful pepper, two teaspoonfuls lemon juice, few drops more juice, one-fourth teaspoonful salt. Cut fish into eight fillets, add seasonings to melted butter. Pin fillets into round shape with buttered tooth picks. Dip in melted butter. Place in a greased pan, sprinkle with flour, bake fifteen minutes in a hot oven. Remove skewers. Garnish with parsley. Serve with Hollandaise Sauce.
Records on this page
Fish TurbansToasted Cheese SticksBaked ShadFrench MackerelBaked FishStuffing for Baked FishSalmon LoafSalmon BallsBaked Salmon