The home science cook book

Every one recognizes the difference between fresh Entrees. 89 hot mashed potato and potato that has been allowed to become cold and then chopped and warmed over, but each may be perfect in its way. This same difference will be found in all combinations of potato with fish, meat, etc., and fish balls or hash made with fresh hot mashed potatoes will be quite unlike the same amount of fish or meat mixed with cold chopped potatoes. Salt or fresh fish may be used. Fresh fish which has been fried gives a good flavor. Chop the fish rather coarsely, being careful to remove all fine bones, then mash it fine. Chop about twice the amount of cold potatoes and mix them thoroughly with the fish; season with pepper and moisten with the drawn butter gravy left over, or with a little cream or white sauce. Fry out several slices of fat salt pork, drop a spoonful of the mixture in the hot fat, put it down flat and even, and turn over when brown. Serve a poached egg or half of a hard-boiled egg on each fish cake, and garnish with a fan of pickled cucumber. Pink Fish Balls. Use salmon fresh or canned, mix with warm mashed potato, and season. Dip in melted butter and broil under the gas flame. Finnan Haddock Fish Balls. One pint of fish minced fine and mixed with one cup of thick sauce made with one-fourth cup each of butter and flour, and one cup of milk. Season with salt and pepper and add one beaten egg. Drop by teaspoonfuls in deep hot fat, or cool the mixture and prepare like croquettes before frying. 90 Home Science Cook Book. Souffles. For each cup of white sauce, or an equally thick paste of bread and milk, use from one-half to one cup of cooked meat, poultry, or fish chopped fine, and from one to three eggs. This is a combination of creamed meat with a puffy omelet, and the degree of puffiness depends upon the number of eggs used. Mix the meat with the warm sauce, season highly. Add a few stale white bread-crumbs if the meat is moist and a spoonful or two of milk if it is dry. Canned salmon, for example, will be very moist, while roast meat will be dry. When cool add the well-beaten yolks and stiff whites of the eggs. Fill buttered molds and stand in a pan of water, and cook in a slow oven until puffed and firm. This may be baked in one large mold, but small ones are better. It should be served in the dish in which it is cooked. Paper cases, scallop shells, or ramekins are used. Serve hot, with or without a sauce. Vegetable souffles are made without the sauce, the potato, parsnip, peas, or whatever is used being moistened with cream or milk before folding in the beaten eggs- Swedish Timbale Cases. Two eggs, one-half cup of milk, one cup of flour, one saltspoon of salt, one teaspoon of sugar, one tablespoon of oil or melted butter. Do not separate eggs, but beat the whole mixture together till smooth. The timbale iron must be heated in the kettle of deep fat. Drain it, wipe on clean paper, and dip into the batter which should be put in a large cup or small Entrees. 91 deep bowl. Hold the iron there till a coating of the batter adheres to it, then put it back in the fat, and cook till crisp and light brown. Drain on paper.