Baked Tuna Fish

Ingredients

• 1 pound can tuna fish or salmon
• 2 tablespoons oil
• 1 tablespoon corn starch
• 1 cup grated cheese
• 1/2 teaspoon salt
• 1 cup skimmed milk
• 1/2 teaspoon paprika

Method

1. 1

   Flake the fish, make a sauce with the oil, corn starch and milk, add cheese, salt and paprika.

2. 2

   Arrange alternate layers of fish and sauce in baking dish and bake 20 minutes.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 13. The excerpt below is the record exactly as published.

BAKED TUNA FISH. 1 pound can tuna fish or salmon 2 tablespoons oil 1 tablespoon corn starch 1 cup grated cheese ^ teaspoon salt 1 cup skimmed milk Ys teaspoon paprika WARCOOKBOOK 43 Flake the fish, make a sauce with the oil, corn- starch and milk, add cheese, salt and paprika. Ar- range alternate layers of fish and sauce in baking dish and bake 20 minutes. WHY WE USE POULTRY. In these days of conservation we must not overlook poultry of various kinds which may be used instead of meats. Poultry contains practically the same amount of nourishment, pound for pound, as beef, pork or mut- ton. It cannot be shipped as well, so will not be sent to our allies and soldiers. . Eat poultry. Make soup from the bones and tiny scraps. Make the meat go farther by combining it with rice, hominy, or vegetables, in scalloped dishes and stews. Fry out the fat from poultry and use it instead of lard and butter for shortening. French cooks consider poultry fat as a real delicacy in cookery. BUYING. In selecting poultry, see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the skin is whole and of a clear yellow color, and that the odor is good. Chickens and fowls have certain characteristics which make them readily distinguish- able. Chickens have soft feet, a flexible breast bone, many pin feathers, and little fat, while fowls have hard scaly feet, a rigid breast bone, and long hairs over the body. 44 WARCOOKBOOK POTATO STUFFING. 2 cups hot mashed potatoes 1>4 cups bread crumbs 1 teaspoon sage 1 chopped onion 3 tablespoonfuls fat from fowl 1 egg (if desired) 1^ teaspoonfuls salt Clean and stuff fowl, place in roasting pan in mod- erate oven. Bake until tender and a knife inserted at the joint will show that it may be easily separated. For a tougher fowl, place in fireless cooker four hours to overnight, then stuff and brown in oven. WARCOOKBOOK 45 Cream Soups CREAM OF CORN SOUP. 1 can corn 2 Clips boiling water 2 cups milk 1 sliced onion 2 tablespoons butter substitute 1 tablespoon flour substitute 1 teaspoon salt paprika Add water to corn and simmer 20 minutes; rub through sieve. Scald milk with onion, remove onion and make a white sauce of the milk and remaining in- gredients. Add sauce to corn puree. CREAM OF SOY BEAN SOUP. 1 tablespoon butter 2 cups milk J^ onion minced or grated 1 tablespoon flour 1 cu^ cooked soy beans salt Melt butter, add flour, cook thoroughly, add milk and onions. Bring mixture to boiling point. Pass beans through sieve. Add beans and seasonings to milk and reheat. CREAM OF LIMA BEAN SOUP. 1 cup dried lima beans 3 pints cold water 4 slices carrots 2 slices onion 1 cup milk 1 tablespoon flour 1 teaspoon salt 4 tablespoons butterine 46 WARCOOKBOOK Soak beans over night ; in the morning, drain and add cold water ; cook until soft and rub through sieve. Cut vegetables in small cubes and cook 5 minutes in half of the fat. Remove vegetables, add flour, salt and pepper, and stir into boiling soup. Add milk, reheat, strain and add remaining fat. CREAM OF CELERY SOUP. 3 cups hot water 2 cups celery ends, roots and leaves Yi onion, sliced 2 tablespoons cornstarch 3 tablespoons fat Salt, pepper 3 cups hot milk Cook celery and onion in water until tender, then rub through sieve. Make white sauce of remaining in- gredients and add celery water. CREAM OF TOMATO SOUP. Yz can or 2 cups tomatoes 1 slice onion J4 teaspoon soda 1 quart milk 2 tablespoons cornstarch 1 teaspoon salt Yz teaspoon pepper 4 tablespoons fat Simmer tomato and onion together, 20 minutes, rub through sieve. Reheat tomato juice and add soda while hot. Make white sauce of remaining ingredients and add tomato juice. Serve at once. WARCOOKBOOK 47 CREAM OF POTATO SOUP. 2 potatoes 4 cups milk Y2. onion 2 tablespoons fat 1 tablespoon chopped parsley 1 tablespoon cornstarch Salt, paprika, pepper Cook potatoes in boiling salted water until soft, and put through a sieve. Scald milk with onion and remove onion. Make a sauce with hot milk and re- maining ingredients and combine with potato pulp. Add chopped parsley just before serving. VEGETABLE SOUP. 2 bunches carrots and carrot tops 1 potato (peelings and all) washed and chopped 1 (13-oz.) can tomatoes or 1 can tomato soup 2 bunches onions and onion tops Any left-overs or outside leaves of lettuce or cabbage 3 quarts water Cook two hours. Strain through sieve. Cook one- half cup rice; strain and brown it; then add it and the rice water to soup and cook one-half hour more. BEAN SOUP. 2 cups beans J^ tablespoon salt 4 cups cold water ^ teaspoon pepper 1 small onion ^ teaspoon mustard 2 stalks celery, or 34 teaspoon celery salt Few grains cayenne ^ tablespoon cornstarch 3 tablespoons butter substitute 48 WARCpOKBQOK Soak beans overnight; drain and add cold water. Slice onion and cook five minutes with half the fat and add to beans with celery cut in pieces. Simmer 3 or 4 hours, or until beans are soft ; adding more water as water boils away. Eub through sieve, reheat to boil- ing point and add seasoning. Bind with remaining fat and cornstarch cooked together. LIMA BEAN SOUP. 1 cup Lima beans 4 cups water 2 cups milk 1 tablespoon fat J4 tablespoon cornstarch 1 teaspoon salt

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