The practical cookbook

Creamed finnan haddie , _L!l 1^ _^±_ 4tb. 2tb. itap. iMp . D,....L,C.OOglC PROTEIDS 8g General Directions. These fish have all been smoked or salted to preserve them and will be improved by soaking i hr, or more in warm water, unless the recipe requires that they should be cooked in water before using. Do not use steel knives or forks in preparing them except for cutting fish. Creamed salt fish. Fish should be shredded after soaking, or cut in very small cubes. Make a white sauce of remaining ingredients. Add the fish, reheat, and serve on toast or without. By using 2 c. milk and other ingredients in same proportion, I c. cold cooked potatoes, cut in cubes, may be combined with the fish. Spanish codfish. Additional ingredients: i^ pimientos, I c. tomato, ^ c. buttered crumbs. Use cold cooked potatoes. Prepare fish as for Creamed salt fish (above), draining thoroughly. Make a tomato sauce of necessary ingredients. Place fish and potato in layers in a baking-dish, sprinkle with salt, pepper, and the pimientos cut in strips, pour over them the sauce, cover with crumbs, and bake until brown. Fish may be heated in the sauce and served without baking if preferred. Smoked salmon. Cover the fish with hot water and let stand where water will keep hot, but not boil, for 20 min. Drain well, brush the fish with i tb, of the butter (melted), and cook in oven 15 to 20 min., or till flakes separate. Remove to a hot platter and pour around it a white sauce made of the remaining butter and other ingredients. Sauce may be omitted and fish seasoned with salt, pepper, and butter. Baked finnan haddie. Wash fish, put flesh-side down in a dripping-pan, cover with warm water, and let stand for 1 5 min. where heat is moderate. Drain thoroughly and dry. Put back in the pan, add r c. each milk and water, and bake 20 min. or till flakes begin to separate. Serve on a platter surrounded by Drawn-butter sauce (p. 29) made from other ingredients. Creamed finnan haddie. Flake left-over finnan haddie and proceed as for Creamed salt fish (above), omitting the toast for serving. d,:_..l,CjOO^:;Ic Epicurean finnan haddie. Make like Creamed finnan haddie with the addition of 2 pimientos (cut in strips) and a few drops of onion juice. SHELL FISH Source. General. Clams, oysters, scallops, mussels, crabs, shrimps, and lobsters are common examples. Food Value. Source of protein. Cost. Variable. DAl"oK "- POT:l- ;:::i PRl'^ '.:i- r.„. Watb. Onion PRia Clam chowder ipt. itb. itsp 1 tb. _ iqt. Itb. Oyster stew . . ipt. iqt. — itsp i«sp 2tb. — ipt. — Panned oysters . 1 pt. — itsp itsp Jtb, — " — — Scalloped oysters ipt. — lisp itsp 4tb. — — — Oyster pie . . . ipt ac. 2tSp itsp 2tb. 4tb. — itsp. Oysters and maca- roni .... ipt. — Itsp itsp Itb. ztb. — — Deviled scallops ipt. — Itsp itsp 2tb. 4tb. — itsp. Creamed lobster I c. „ itsp 2tb. 4tb. — — Fried oysters . . ipt. 6tb, — itsp Spk- — — — Fried scallops II ipt. Jtb. - itsp Spk. - ~ - - ■