Seafood cookery from Carteret County kitchens

1 slice fat salt pork 2 cups scalded milk 1 onion, sliced 1 teaspoon salt 4 potatoes, diced 2 tablespoons butter 1 tablespoon Worcestershire sauce 4 “Pilot” biscuits Free fish from skin and bone. Cut in pieces. Cover skin and bones with cold water and simmer for 20 minutes to make fish stock. Cut pork into cubes and fry out. Cook onion in pork fat for 5 minutes. Strain fat into soup kettle. Parboil potatoes in 1 cup water and add water and potatoes to fat. Cover and simmer 10 minutes. Add fish stock and fish. Cover and simmer 15 minutes long- er, or until fish is cooked. Add hot milk, salt, butter, and Worcestershire sauce. Split “‘Pilot’’ biscuits, soak in a little cold milk and add to chowder. Makes 4 servings. Mrs. G. E. Thompson Crab Point H. D. Club BATTER FRIED FISH 2 pounds white fish 1 cup flour 2 teaspoons baking powder ] teaspoon salt 1 egg, separated % cup lukewarm water 1 tablespoon melted fat Cut fish into serving pieces. Sift flour, baking powder and salt in a bowl. Drop egg yolk in center. Add water and fat and mix well. Fold in beaten egg white. Dry fish pieces and dip in batter. Heat shortening and fry at about 365 degrees for 4-6 minutes. Drain on absorbent paper. Mrs. G. E. Thompson Crab Point Club BAKED OR BROILED FISH Place fish (King mackeral is suggested) on foil. (No baking dish to clean!) Cover with lemon juice, sprinkle with salt and pepper. Place bacon Strips and onion slices over fish. Sprinkle lightly with fine herbs. Bake in moderate oven or broil. Do not over cook. Mrs. G. E. Thompson Crab Point Club 50 SALMON CUTLETS (FRIED) 1 large can salmon 2 cups mashed potatoes 1 egg 14 teaspoons salt 1/4 teaspoon pepper fine bread crumbs, sifted 1 egg, slightly beaten Remove bone and skin from salmon; mash with fork. Add potatoes, salt, pep- per and beaten egg. Mix well. Form into cutlets. Roll in bread crumbs. Heat shortening and fry. Drain on absorbent paper. Temperature: 390 degrees. Time: 9 minutes. Mrs. G. E. Thompson Crab Point Club TUNA SQUARES 1 7-ounce can tuna, drained 1/4 cup sweet pickle relish and flaked 2 teaspoon salt 1 tablespoon prepared mustard 3 tablespoons mayonnaise Heat oven to 450 degrees. Make rolled biscuit dough. Divide in half. Pat half into 9°’ square on greased baking sheet. Mix above ingredients and spread on dough. Pat out other half of dough and cover filling. Bake 10 to 12 minutes. Cut into squares. Make ahead and warm just before serving. Mrs. G. E. Thompson Crab Point Club TUNA CASSEROLE 1 cup onion, chopped 3 7-ounce cans tuna, drained 2 tablespoons shortening and flaked 3 cans cream of celery soup 1 10-ounce package frozen peas, 1% cups milk cooked and drained 4 cups cooked noodles (6-ounces % cup buttered bread crumbs uncooked) Cook onion in shortening until tender. Blend together soup and milk. Stir in onion, tuna, peas and cooked noodles. Pour into 3-quart casserole. Top with buttered bread crumbs. Bake at 375 degrees for 30 to 40 minutes. Serves 10. (Other fish may be used in place of tuna.) Mrs. Cecil Morris Atlantic Club 5] BAKED FISH