FoodNet

The Edwardsville cook book

1906

Page 13 · 11 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Soak over night with open side down. In morning, rinse and suspend, head down to drain. Place in wire broiler over a hot bed of coals, turning often. Remove to hot platter; season with pepper✪ Planked Whitefish and butter and garnish with parsley. FISH. 39 DEVILED CRABS. Mrs. J. E. Stillwell. Y2 cup milk, 1 small can crab meat. 1/4 teaspoon salt. Little nutmeg, mustard and pep- per. teaspoon lemon juice. 1 tablespoon butter. 1 tablespoon flour. V2 tablespoon chopped parsley. 2 yolks of eggs, boiled hard. To the hot milk and melted butter add the flour and cook two minutes ; add crab meat, shredded, and the seasonings, lemon juice✪ Crab Meat Filling and yolks of eggs, sieved. Eill shells, cover with crumbs and butter, and bake in hot oven about 15 minutes or until brown. This fills g shells. SALMON LOAE. Mrs. I. C. Sanders. 1 can salmon. 1 egg. 6 crackers, rolled flne. Salt. V2 cup milk.✪ Salmon Loaf Pick the salmon apart well with a fork, add crackers, the egg well beaten ; mix thoroughly, adding milk last ; salt to ta'ste. Mold into a loaf, dust with a portion of the rolled crackers, put small pieces of butter over top. Bake about i hour, using as little water as possible. Can be used for cro- quettes. SALMON TURBOT. Miss Carrie Wolf. 1 can salmon. 4 tablespoons melted butter. 1 cup bread crumbs. 'Salt and pepper to taste. 4 eggs, well beaten. Stir all together, turn into greased pan and steam i hour. 4 tablespoons milk is a good addition. Sauce — cup cream or milk, put on to boil and when boiling thicken with i tablespoon flour, wet with oil that IS turned 40 THE EDWARDSVILLE COOK BOOK. from the fish when can is opened, i tablespoon melted butter, yolk of 1 egg; .stir all together and put in the boiling milk. Then turn loaf on a platter and pour sauce over it. GREEN PEPPERS STUEEED WPm SHRIMPS (Indian Style.) Mrs. J. T. Keller, St. Louis. 8 green peppers. 1 tablespoon curry powder. 2 cups boiled rice. 2 tablespoons butter. 16 shrimps, peeled and broken cup chicken broth, into small bits. 1 onion Plunge the peppers into hot fat ; let stand a moment or two. then remove and with a cloth rub off skin ; cut around the pep^ pers a little way from stems and take out the pieces with stems attached. Remove partitions and seeds, chop onion and pep- per trimmings fine, discarding stems ; let these cook with the curry powder and butter until well softened, but not browned. Add rice, shrimps and broth ; mix thoroughly and use to fill the peppers, adding salt if needed ; set peppers on rounds of toast in buttered gratin dish and let cook lo or 15 minutes or until very hot. SALMON CROQUETTES Miss Alice Fangenroth. 1 pound salmon. fine. 2 eggs, beaten light. cup cracker crumbs. 2 potatoes, boiled and mashed Salt and pepper to taste✪ Salmon Croquettes. Roll in balls and fry like doughnuts. Good, very good. SALMON LOAF. Mrs. E. Safford. iSalt and pepper to taste. A little each of minced parsley, cayenne and lemon juice. 1 can salmon. 3 eggs. y^ cup bread crumbs. 1/4 cup melted butter. FISH. 41 Flake the salmon, add beaten yolks of eggs and other ingre- dients and lastly the whites of eggs beaten stiff. Bake in hot oven 3/2 hour; serve with drawn butter sauce to which add 2 hard boiled eggs. SALMON PUDDING. Mrs. O. T. Dunlap. 1 can salmon. 2 eggs, beaten. V2 teaspoon salt. 1 cup hot milk. V2 teaspoon pepper. 1 tablespoon butter. 1 cup bread crumbs✪ Salmon Pudding.