Water 10 qts. Rice flour ... 8 oz.
Salt 2^ oz. Cornstarch ... 8 oz.
Fat 1 lb.
SHce liver into ^ inch sUces, lay on greased baking pan
and brush with melted fat (bacon or ham fat preferably).
Put under a broiler or in a very hot oven ten to fifteen
minutes to brown. Cool, and cut into cubes. SUce onions
and put into roasting pan from which liver was taken and
brown slightly. Cook liver in part of the water one and
one-half hours, add onions, and rinse roasting pan with
remaining water to dissolve all meat juices. Cook one-half
hour, thicken and season. Serve 7 portions to a quart.
MOLDED TONGUE
Tongue, cooked Green peppers,
and cut in dice 7 lbs. chopped ... 12 oz.
Stock 5 qts. Gelatine .... 7 oz.
Soak gelatine, heat stock and dissolve gelatine in it.
Add parsley and tongue, mold. Cut into 3 oz. sHces and
serve on lettuce leaf.
18 FISH
LIVER LOAF
Beef liver ... 12 lbs. Salt 3 oz.
Hamburger meat, Onions 2 oz.
raw 6 lbs. Poultry dressing . ^ oz.
Eggs 12 Bacon fat ... 8 oz.
Cook liver in salted water to which a few onions, carrots
and celery tops have been added. Cool and grind, add the
beef and seasonings, and mix thoroughly. Shape into
three pound loaves, brush with melted fat, and bake one-
half hour in hot oven, basting with some of the Uver stock.
Serve with Tomato Sauce No. 1.
FISH
SCALLOPED FRESH COD AND RICE
Fresh cod, raw . 30 lbs. White sauce No. 2 8 qts.
Rice, dry. . . . 43^ lbs. Breadcrumbs. . 12 oz.
Salt 4 oz. Fat 4 oz.
Pepper M oz.
Cook and pick fish, cook rice, and mix all with sauce and
seasonings. Put into baking dishes, spiinkle with buttered
crumbs, and brown in the oven. Serve 6 to 7 oz. portions.
Note. — Any fresh fish or combination of fishes may be
used in place of the cod.
SCALLOPED SALT COD AND RICE
Salt cod .... 9 lbs. Pepper 1 tbsp.
Rice, dry. . . . 43^ lbs. Breadcrumbs. . 12 oz.
White sauce No. 2 8 qts. Fat 4 oz.
Salt
Soak cod over night, drain, cover with cold water and
let come slowly to a boil, remove from fire at once. Cook
rice, mix sauce, seasonings and flaked fish with it. Put
into baking dishes, cover with buttered crumbs and brown
in the oven. Serve 6 to 7 oz. to a portion.
FISH CAKES
Salt cod ... . 7)4. lbs. Salt, if needed
Potatoes, raw and Pepper 3^ tbsp.
peeled .... 22^ lbs. Butterine. ... 4 oz.
Eggs 15
FISH 19
Soak cod over night, drain, cover with cold water, and
let come slowly to a boil, remove from fire at once. Cook
and mash the potatoes, add ground fish and seasonings.
Mold into two oz. cakes and fry in deep fat. Serve two
cakes to the order with Tomato Sauce No. 1, or Egg Sauce.
FRESH FISH CROQUETTES
Fish, cooked . . 14 lbs. Pepper 3^ oz.
Potatoes, mashed 14 lbs. Onion juice. . . 3 oz.
Parsley, chopped 1 cup White sauce No. 3 2 qts.
Salt 4 oz.
Grind the fish, add potato, white sauce and seasonings,
mix thoroughly. Shape into two oz. croquettes, roll in egg
and crmnbs, and fry in deep fat. Serve two croquettes to
the order with Parsley Sauce.
SALMON LOAF
Salmon 12 lbs. Pepper IH tsp.
Bread cnmibs, dry 3% lbs. White Sauce No.
Eggs 12 3, if needed.
Salt 1 oz.
Page 6
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Water 10 qts. Rice flour ... 8 oz.
Salt 2^ oz. Cornstarch ... 8 oz.
Fat 1 lb.
SHce liver into ^ inch sUces, lay on greased baking pan
and brush with melted fat (bacon or ham fat preferably).
Put under a broiler or in a very hot oven ten to fifteen
minutes to brown. Cool, and cut into cubes. SUce onions
and put into roasting pan from which liver was taken and
brown slightly. Cook liver in part of the water one and
one-half hours, add onions, and rinse roasting pan with
remaining water to dissolve all meat juices. Cook one-half
hour, thicken and season. Serve 7 portions to a quart.
MOLDED TONGUE
Tongue, cooked Green peppers,
and cut in dice 7 lbs. chopped ... 12 oz.
Stock 5 qts. Gelatine .... 7 oz.
Soak gelatine, heat stock and dissolve gelatine in it.
Add parsley and tongue, mold. Cut into 3 oz. sHces and
serve on lettuce leaf.
18 FISH
LIVER LOAF
Beef liver ... 12 lbs. Salt 3 oz.
Hamburger meat, Onions 2 oz.
raw 6 lbs. Poultry dressing . ^ oz.
Eggs 12 Bacon fat ... 8 oz.
Cook liver in salted water to which a few onions, carrots
and celery tops have been added. Cool and grind, add the
beef and seasonings, and mix thoroughly. Shape into
three pound loaves, brush with melted fat, and bake one-
half hour in hot oven, basting with some of the Uver stock.
Serve with Tomato Sauce No. 1.
FISH
SCALLOPED FRESH COD AND RICE
Fresh cod, raw . 30 lbs. White sauce No. 2 8 qts.
Rice, dry. . . . 43^ lbs. Breadcrumbs. . 12 oz.
Salt 4 oz. Fat 4 oz.
Pepper M oz.
Cook and pick fish, cook rice, and mix all with sauce and
seasonings. Put into baking dishes, spiinkle with buttered
crumbs, and brown in the oven. Serve 6 to 7 oz. portions.
Note. — Any fresh fish or combination of fishes may be
used in place of the cod.
SCALLOPED SALT COD AND RICE
Salt cod .... 9 lbs. Pepper 1 tbsp.
Rice, dry. . . . 43^ lbs. Breadcrumbs. . 12 oz.
White sauce No. 2 8 qts. Fat 4 oz.
Salt
Soak cod over night, drain, cover with cold water and
let come slowly to a boil, remove from fire at once. Cook
rice, mix sauce, seasonings and flaked fish with it. Put
into baking dishes, cover with buttered crumbs and brown
in the oven. Serve 6 to 7 oz. to a portion.
FISH CAKES
Salt cod ... . 7)4. lbs. Salt, if needed
Potatoes, raw and Pepper 3^ tbsp.
peeled .... 22^ lbs. Butterine. ... 4 oz.
Eggs 15
FISH 19
Soak cod over night, drain, cover with cold water, and
let come slowly to a boil, remove from fire at once. Cook
and mash the potatoes, add ground fish and seasonings.
Mold into two oz. cakes and fry in deep fat. Serve two
cakes to the order with Tomato Sauce No. 1, or Egg Sauce.
FRESH FISH CROQUETTES
Fish, cooked . . 14 lbs. Pepper 3^ oz.
Potatoes, mashed 14 lbs. Onion juice. . . 3 oz.
Parsley, chopped 1 cup White sauce No. 3 2 qts.
Salt 4 oz.
Grind the fish, add potato, white sauce and seasonings,
mix thoroughly. Shape into two oz. croquettes, roll in egg
and crmnbs, and fry in deep fat. Serve two croquettes to
the order with Parsley Sauce.
SALMON LOAF
Salmon 12 lbs. Pepper IH tsp.
Bread cnmibs, dry 3% lbs. White Sauce No.
Eggs 12 3, if needed.
Salt 1 oz.