She soaked forty-five grains of pure
.sago in C(dd water several hours. She
then put it on the fire to boil in fresh
W’ater and when it reached the boiling
point, poured cold water ovA*r the sago
in a seive. Then it was cooked for twenty
minutes with one and a half spoonfuls
of bouillon and carefully skimmed. A
little salt, pepper, nutmeg, sugar and cut
up parsley were add«Ml and finally the
yolks of tw’o fre.sh eggs and eight sp(Km-
fuls of hot cream✪ Jenny Lind Soup made into a sauce and
put into the soup through a seive.
After it had been lifted from the fire
ami all thoroughly worked with a large
spoon, it was ready to be eaten or
drank.
FISH.
TO FRY FISH.
After the fish is cleaned and cut into
pieces, roll in flour or dip in egg, then
cornmeal. Lay into a skillet with liot
lard and fry slowly until a nice brown.
When done take up, put into a dish and
lay piecos of butter on it. (’over with
another dish and put where it will keep
warm until ready to serve.
BAKED FISH.
Take a whole fish, dry it inside and out¬
side, and rub it with salt, roll it in
cracker crumbs or roll it in flour and
lay int<» a dripping pan with hot lard✪ To Fry Fish or
butter. Bake in hot oven, will bake as
soon as fry. A stuffe<l fish is nice but re-
(piires more baking.
S. K.
TIIK PENNSYI.VANIA GKKMAX COOK HOOK.
35
TO BOIL FISH.
A small onion can be put inside of fish
if desired; then tie np fish in a towel.
Cover with cold water, salt and vinegar✪ To Boil Fish
and let it heat to the boiling point, from
two to three minutes is sufficient for the
largest fish. Fish boiled this way is
better than when boiled longer.
Salmon should be boiled in salt water.
BOILED SALT-MACKEREL.
After freshening it, wraj) it in a cloth
and simmer about fifteen minutes✪ Boiled Salt-Mackerel; as
soon as water begins to boil it will be
done. Remove cloth and place on a
plate. Lay on it slices of hard boiled
eggs and pour over it some drawn butter.
Trim with parsley leaves. (This is nice
broiled.) Auntie.
BROILED FISH. FRESH.
Drain fish; sprinkle with pepper. Lay
the inside down upon the gridiron and
broil over fresh bright coals. When a
nice brown, turn for a moment on the
other side; then take up and spread with
butter, a little salt. A little smoke adds
to its flavor by putting a few corncobs
under it✪ Broiled Fish.
CROQUETTES OF FISH.
Take dressed fish of any kind. Separ¬
ate from the bone; mince it with a little
seasoning, an egg beaten with a teas¬
poonful of flour and one of milk✪ Croquettes of Fish. Make
int(» balls. Brush with egg and ci acker
crumbs and fry a nice brown. Make a
sauce by boiling the bone.s, tail and an
onion; strain and thicken to a cream
with flour; season well.
CREAMED CODFISH.
Pick the codfish into very small pieces.
Thoroughly wash in cold water. Pour
milk or cream over it and when it comes
to a boil thicken with a little flour. Add a
good sized piece of butter, and after it
is lifted from the stove, two well beaten
eggs✪ Creamed Codfish. Put this into a baking dish and
cover with a layer of mashed potatoes.
Put into the oven until a nice brown.
CODFISH BALLS.
Prepare codfish as for table; then mix
with mashed potatoes, taking twice as
many potatoes asflsfh; add an egg✪ Codfish Balls and
make into balls and fry. M. S.
CREAMED SALMON.
Mix a cup of cracker crumbs with a
can of salmon; make smooth and fine.
Add half a cup of cream or milk✪ Creamed Salmon and
beat thoroughly.
SALMON LOAF. ✪ Salmon Loaf
Page 28 · 14 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
She soaked forty-five grains of pure
.sago in C(dd water several hours. She
then put it on the fire to boil in fresh
W’ater and when it reached the boiling
point, poured cold water ovA*r the sago
in a seive. Then it was cooked for twenty
minutes with one and a half spoonfuls
of bouillon and carefully skimmed. A
little salt, pepper, nutmeg, sugar and cut
up parsley were add«Ml and finally the
yolks of tw’o fre.sh eggs and eight sp(Km-
fuls of hot cream made into a sauce and
put into the soup through a seive.
After it had been lifted from the fire
ami all thoroughly worked with a large
spoon, it was ready to be eaten or
drank.
FISH.
TO FRY FISH.
After the fish is cleaned and cut into
pieces, roll in flour or dip in egg, then
cornmeal. Lay into a skillet with liot
lard and fry slowly until a nice brown.
When done take up, put into a dish and
lay piecos of butter on it. (’over with
another dish and put where it will keep
warm until ready to serve.
BAKED FISH.
Take a whole fish, dry it inside and out¬
side, and rub it with salt, roll it in
cracker crumbs or roll it in flour and
lay int<» a dripping pan with hot lard or
butter. Bake in hot oven, will bake as
soon as fry. A stuffe<l fish is nice but re-
(piires more baking.
S. K.
TIIK PENNSYI.VANIA GKKMAX COOK HOOK.
35
TO BOIL FISH.
A small onion can be put inside of fish
if desired; then tie np fish in a towel.
Cover with cold water, salt and vinegar
and let it heat to the boiling point, from
two to three minutes is sufficient for the
largest fish. Fish boiled this way is
better than when boiled longer.
Salmon should be boiled in salt water.
BOILED SALT-MACKEREL.
After freshening it, wraj) it in a cloth
and simmer about fifteen minutes; as
soon as water begins to boil it will be
done. Remove cloth and place on a
plate. Lay on it slices of hard boiled
eggs and pour over it some drawn butter.
Trim with parsley leaves. (This is nice
broiled.) Auntie.
BROILED FISH. FRESH.
Drain fish; sprinkle with pepper. Lay
the inside down upon the gridiron and
broil over fresh bright coals. When a
nice brown, turn for a moment on the
other side; then take up and spread with
butter, a little salt. A little smoke adds
to its flavor by putting a few corncobs
under it.
CROQUETTES OF FISH.
Take dressed fish of any kind. Separ¬
ate from the bone; mince it with a little
seasoning, an egg beaten with a teas¬
poonful of flour and one of milk. Make
int(» balls. Brush with egg and ci acker
crumbs and fry a nice brown. Make a
sauce by boiling the bone.s, tail and an
onion; strain and thicken to a cream
with flour; season well.
CREAMED CODFISH.
Pick the codfish into very small pieces.
Thoroughly wash in cold water. Pour
milk or cream over it and when it comes
to a boil thicken with a little flour. Add a
good sized piece of butter, and after it
is lifted from the stove, two well beaten
eggs. Put this into a baking dish and
cover with a layer of mashed potatoes.
Put into the oven until a nice brown.
CODFISH BALLS.
Prepare codfish as for table; then mix
with mashed potatoes, taking twice as
many potatoes asflsfh; add an egg and
make into balls and fry. M. S.
CREAMED SALMON.
Mix a cup of cracker crumbs with a
can of salmon; make smooth and fine.
Add half a cup of cream or milk and
beat thoroughly.
SALMON LOAF.