Fish-balls One morning there was quite a good deal of cold mashed potato in the ice-box, so Margaret decided to have fish-balls for breakfast. Her rule said: Take a box of prepared codfish and put it in the colander and pour a quart of boil- ing water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in the double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato. Beat one egg without separating it, and put this in, too, with a very little pepper✪ Fish-balls, and again beat it all well. Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward. Have ready a FOR A LITTLE GIRL 31 kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown. Lift them out on a paper in the oven, and let them keep hot while you cook the rest. Serve with parsley on a hot plat- ter. Creamed Codfish Pour boiling water over a package of pre- pared codfish in the colander and drain it. Heat a frying-pan, and, while you are waiting, beat the yolk of an Qgg. Squeeze the water from the fish. Put one tablespoonful of butter in a hot pan, and when it bubbles put in two table- spoonfuls of flour, and stir and rub till all is smooth. Pour in slowly a pint of hot milk, and mix wrell, rubbing in the flour and butter till there is not a single lump. Then stir in the fish with a little pepper✪ Creamed Codfish, and when it boils put in the egg. Stir it all up once, and it is done. Put in a hot covered dish, or on slices of buttered toast. Salt Mackerel This was a dish Margaret's grandmother liked so much that they had it every little wrhile, even though it was old-fashioned. Put the mackerel into a large pan of cold 32 A LITTLE COOK BOOK water with the skin up, and soak it all one after- noon and night, changing the water four times. In the morning put it in a pan on the fire with enough water to cover it, and drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley. Simmer it twenty minutes, — that is, let it just bubble slowly, — and while it is cooking make a cup of white sauce✪ Salt Mackerel as before : one tablespoonful of butter, melted, one table- spoonful of flour, one cup of hot milk, a little salt. Cook till smooth. Take up the fish and pour off all the water; place it on a hot platter and pour the sauce over it. MEATS When it came to cooking meat for breakfast, Margaret thought she had better take first what looked easiest, so she chose — Corned Beef Hash 1 pint of chopped corned beef. 1 pint of cold boiled potatoes. 1 cup of clear soup, or one cup of cold water. 1 tablespoonful of butter. 1 teaspoonful of finely minced onion. FOR A LITTLE GIRL 33 % teaspoonful of salt. 3 shakes of pepper✪ Corned Beef Hash.

AI-modernized reading of the original text

Fish-balls One morning there was quite a good deal of cold mashed potato in the ice-box, so Margaret decided to have fish-balls for breakfast. Her rule said: Take a box of prepared codfish and put it in the colander and pour a quart of boiling water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in the double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato. Beat one egg without separating it, and put this in, too, with a very little pepper, and again beat it all well. Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward. Have ready a kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown. Lift them out on a paper in the oven, and let them keep hot while you cook the rest. Serve with parsley on a hot platter. Creamed Codfish Pour boiling water over a package of prepared codfish in the colander and drain it. Heat a frying-pan, and, while you are waiting, beat the yolk of an egg. Squeeze the water from the fish. Put one tablespoonful of butter in a hot pan, and when it bubbles put in two tablespoonfuls of flour, and stir and rub till all is smooth. Pour in slowly a pint of hot milk, and mix well, rubbing in the flour and butter till there is not a single lump. Then stir in the fish with a little pepper, and when it boils put in the egg. Stir it all up once, and it is done. Put in a hot covered dish, or on slices of buttered toast. Salt Mackerel This was a dish Margaret's grandmother liked so much that they had it every little while, even though it was old-fashioned. Put the mackerel into a large pan of cold water with the skin up, and soak it all one afternoon and night, changing the water four times. In the morning put it in a pan on the fire with enough water to cover it, and drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley. Simmer it twenty minutes, — that is, let it just bubble slowly, — and while it is cooking make a cup of white sauce as before : one tablespoonful of butter, melted, one tablespoonful of flour, one cup of hot milk, a little salt. Cook till smooth. Take up the fish and pour off all the water; place it on a hot platter and pour the sauce over it. MEATS When it came to cooking meat for breakfast, Margaret thought she had better take first what looked easiest, so she chose — Corned Beef Hash 1 pint of chopped corned beef. 1 pint of cold boiled potatoes. 1 cup of clear soup, or one cup of cold water. 1 tablespoonful of butter. 1 teaspoonful of finely minced onion. % teaspoonful of salt. 3 shakes of pepper.

Records on this page

Fish-ballsPotato and Codfish BallsCreamed CodfishSalt MackerelCorned Beef Hash

A Little Cook-Book for a Little Girl