Arrange the fish and sauce in layers in a well-greased baking dish. Cover with mashed potatoes and bread crumbs. Bake until heated through- out and crumbs are browned on top. ' Any kind of cooked fish may be flaked and prepared in this way. Layers of boiled onion or green peas may be used in this recipe. SCALLOPED SALTED CODFISH AND RICE i cup rice li cups scalded milk | cup white sauce 2 cups cold water 1 tablespoon finely- | cup buttered crumbs 1 cup salt codfish, soaked chopped green pepper overnight and drained Add rice to cold water in a saucepan. Heat to boiling point and boil 5 minutes. Drain. Cook the drained rice, soaked codfish and milk in a double boiler until rice is soft. Finnan haddie or smoked fish can be prepared in this way, adding it to the rice when it is almost done. SALMON LOAF 1 cup flaked cooked salmon 1 teaspoon salt I teaspoon lemon fuice 1 cup stale bread ^ teaspoon onion juice 2 egg whites, stiffly crumbs soaked in 2 egg yolks, beaten beaten 1 cup scalded milk ✪ Scalloped Salted Codfish and Rice Combine ingredients in order given, folding in the stiffly beaten whites last. Drop mixture into a well-greased and crumbed pan and bake in a moderately hot oven or steam the mixture. The eggs may be omitted, using I cup less milk. Serve with white sauce. MEAT 31 MEAT In the average household there is perhaps no other food that calls for more thought in selection and preparation than meat. In no other country has meat been used so generously as in America. With the present high cost of meat, American housewives are buying less meat than formerly, and are using what they buy more carefully than ever before. The tough cuts of meat, usually the cheaper cuts, are located where there is motion, such as those obtained from the neck and limbs; while the tender cuts are located where there is little motion, such as those along the back bone. The meat part from all the cuts from the same animal con- tain the same food value, but there is more waste, such as bone and gristle, to some cuts, and this should be considered in buying. To reduce the meat bill, make a little meat go a long way by preparing meat combination dishes, such as stews, meat loaves, meat pies, stuffed roasts, beef a la mode, etc. Make good meat gravies. "Spread the meat flavor." Only a little meat is needed to give flavor to a whole dish, SELECTION OF MEAT Meat should be uniform in color, the flesh firm and elastic to the touch. The flesh of beef should be cf a bright red color and intermingled with fat that is yellowish. Mutton should be dull red in color, and the fat white. Lamb and veal should be lighter in color and flesh less firm than beef. Meat should be removed from the paper as soon as it is received from mar- ket and should be kept in a cool place. Always wipe meat with a damp cloth. Beef ranks first in nutritive value, with mutton a close second. HOW TO PREPARE MEAT STEWS Stewing is cooking slowly, a long time, in a small quantity of water. Cut the meat into rather small pieces; divide it into two portions; add one portion to cold water and heat slowly to boiling point. Meanwhile brown the other portion in a little fat in a pan. Then add it to the water and meat. The whole should be cooked slowly for three hours or until the meat is tender. Add vegetables the last hour of cooking.

AI-modernized reading of the original text

Arrange the fish and sauce in layers in a well-greased baking dish. Cover with mashed potatoes and bread crumbs. Bake until heated throughout and crumbs are browned on top. ' Any kind of cooked fish may be flaked and prepared in this way. Layers of boiled onion or green peas may be used in this recipe. SCALLOPED SALTED CODFISH AND RICE i cup rice li cups scalded milk | cup white sauce 2 cups cold water 1 tablespoon finely- | cup buttered crumbs 1 cup salt codfish, soaked chopped green pepper overnight and drained Add rice to cold water in a saucepan. Heat to boiling point and boil 5 minutes. Drain. Cook the drained rice, soaked codfish and milk in a double boiler until rice is soft. Finnan haddie or smoked fish can be prepared in this way, adding it to the rice when it is almost done. SALMON LOAF 1 cup flaked cooked salmon 1 teaspoon salt 1 teaspoon lemon juice 1 cup stale bread ^ teaspoon onion juice 2 egg whites, stiffly crumbs soaked in 2 egg yolks, beaten beaten 1 cup scalded milk Combine ingredients in order given, folding in the stiffly beaten whites last. Drop mixture into a well-greased and crumbed pan and bake in a moderately hot oven or steam the mixture. The eggs may be omitted, using I cup less milk. Serve with white sauce. MEAT 31 MEAT In the average household there is perhaps no other food that calls for more thought in selection and preparation than meat. In no other country has meat been used so generously as in America. With the present high cost of meat, American housewives are buying less meat than formerly, and are using what they buy more carefully than ever before. The tough cuts of meat, usually the cheaper cuts, are located where there is motion, such as those obtained from the neck and limbs; while the tender cuts are located where there is little motion, such as those along the back bone. The meat part from all the cuts from the same animal contain the same food value, but there is more waste, such as bone and gristle, to some cuts, and this should be considered in buying. To reduce the meat bill, make a little meat go a long way by preparing meat combination dishes, such as stews, meat loaves, meat pies, stuffed roasts, beef a la mode, etc. Make good meat gravies. "Spread the meat flavor." Only a little meat is needed to give flavor to a whole dish, SELECTION OF MEAT Meat should be uniform in color, the flesh firm and elastic to the touch. The flesh of beef should be cf a bright red color and intermingled with fat that is yellowish. Mutton should be dull red in color, and the fat white. Lamb and veal should be lighter in color and flesh less firm than beef. Meat should be removed from the paper as soon as it is received from market and should be kept in a cool place. Always wipe meat with a damp cloth. Beef ranks first in nutritive value, with mutton a close second. HOW TO PREPARE MEAT STEWS Stewing is cooking slowly, a long time, in a small quantity of water. Cut the meat into rather small pieces; divide it into two portions; add one portion to cold water and heat slowly to boiling point. Meanwhile brown the other portion in a little fat in a pan. Then add it to the water and meat. The whole should be cooked slowly for three hours or until the meat is tender. Add vegetables the last hour of cooking.

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Scalloped Salted Codfish and RiceSalmon Loaf

Metropolitan cook book