War cook book

Salt, smoked and dried fish must be freshened by soaking in water from 12 to 24 hours and in some cases even longer. After freshening it may be prepared by baking or broiling. It should not be cooked at too high a temperature or the fibers of the fish are hardened too much. A dry salt fish is very good if baked in milk. ESCALLOPED FINNAN HADDIE 1 cup flaked finnan haddie 2 hard-cooked eggs (minced) 1/3 cup bread crumbs 1 cup milk 2 tablespoonfuls fat 2 tablespoonfuls butter Salt and pepper Make a cream sauce, melting the butter, stirring in flour, adding the milk and bringing to a boil. Place in the baking dish a layer of finnan haddie and a layer of egg until all are used up. Pour cream sauce over and cover with crumbs. Place in oven to heat through and brown the crumbs. The smoked bowfin carp may be prepared in the same way. FISH BALLS. 1 cup salt codfish 2 heaping cups potatoes 1 egg 1/2 tablespoon fat 1/8 teaspoon pepper Wash fish in cold water and pick in very small pieces. Wash, pare and soak potatoes cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain thoroughly through strainer, return to kettle in which they were cooked and mash thoroughly ; add fat, egg, well-beaten, and pepper. Beat with a fork 2 minutes. Add salt if necessary. Take up by spoonfuls, put in frying-basket and fry one minute in deep fat SCALLOPED FISH AND POTATOES. 2 cups cooked fish (salt or fresh) 2 cups mashed potatoes 1 1/2 cups skimmed milk 1 tablespoon fat 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon chopped parsley 1 teaspoon finely chopped onion Make a sauce, milk, fat, cornstarch, salt, pepper, parsley and onion, add to fish. Put into a baking dish and cover with mashed potatoes and bake until well browned. Garnish with hard-cooked egg and chopped parsley. FISH CHOWDER. 2 pounds haddock or cod Slice salt pork 1/2 onion 4 potatoes 3 pints cold water 1 pint hot milk 6 chowder crackers 1 1/2 teaspoons salt Pepper to taste Have head, skin and bones removed from fish at the market, and take these home with the fish. Cut fish in 1-inch pieces. Put head, skin and bones in a kettle with the cold water. Allow it to come slowly to the boiling point and then simmer 1/2 hour. Strain this water and return it to the kettle, throwing away the head, bones and skin. Cut the pork in small pieces, put in frying pan with the onion and fry until brown. Strain fat into kettle with the fish water and add the potatoes (washed, pared and cut up) . When these are nearly cooked, add the fish. Do not break the fish by stirring. Add hot milk, salt and pepper. Put the crackers in a soup dish and soften with a little cold milk before pouring in the hot chowder. Serve at once. CANNED FISH. SALMON LOAF. 1 cup cooked hominy 1 teaspoon salt 1/8 teaspoon pepper 1 beaten egg 1 cup cooked salmon Mix in order given, pack in greased mold and steam one hour. Turn on to platter, pour on a white sauce and garnish with hard-cooked eggs, olives and parsley. JELLIED FISH. 1/2 cup cooked flaked fish 2 tablespoons chopped capers and pimentos 1 tablespoon granulated gelatin 1 cup boiling water 2 tablespoons lemon juice 1/4 teaspoon salt