Fish Turbans

Ingredients

• One slice white fish
• about one and one-half pounds
• one-fourth cup melted butter
• one-eighth teaspoonful pepper
• two teaspoonfuls lemon juice
• one-fourth teaspoonful salt

Method

1. 1

   Cut fish into eight fillets, add seasonings to melted butter.

2. 2

   Pin fillets into round shape with buttered toothpicks.

3. 3

   Dip in melted butter, place in a greased pan, sprinkle with flour, and bake fifteen minutes in a hot oven.

4. 4

   Remove skewers and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 40. The excerpt below is the record exactly as published.

one-fourth teaspoonful salt, one- eighth teaspoonful Avhite pepper, cayenne, two tablespoonfuls milk. Cream but- ter, add flour crumbs and grated cheese, then add seasoning. Mix thoroughly, then add milk. Roll one-fourth inch thick; cut one-fourth inch wide and six inches long. Bake until brown, in a moderately hot oven. WELSH RAREBIT. One tablespoonful butter, one teaspoonful corn starch, one-half cup thin cream, one-half pound mild cheese cut in small pieces, one- fourth teaspoonful salt, one-fourth teaspoonful mustard. Melt butter, add corn starch and stir until well mixed; then add cream gradually, stirring constantly. Cook two minutes, add cheese and stir until cheese has melted. Serve on bread toasted on one side. Rarebit being poured over untoasted side. — Mrs. J. A. Snipes. BAKED CHEESE PUDDING. Cut slices of bread thin, remove crusts and butter well. Butter a pan and lay pieces of bread in bottom. Cover with thin slices of cheese, salt and a speck of red pepper. Continue doing this until tin is full, then beat one egg in cup of milk and pour over bread and cheese and bake in hot oven twenty minutes. To a tin holding one quart, use one egg and a cup of milk, and one-half pound of cheese. A larger pudding Avould require more milk and eggs in proportion. — Mrs. Annie Whitmore Andrews. MOCK CHICKEN PIE. Eight hard boiled eggs, (fewer eggs if small pie) one loose pint of flour made into a rich biscuit dough, line sides and bottom of a small pan with rolled out dough as for a chicken pie. Put in alternate layers of eggs, cut thin with a liberal amount of butter scattered in small lumps, salt, pepper and flour sprinkled over them. Then put in strips of pastry to nearly cover eggs, butter, salt, pepper and flour. When pan is nearly full cover with water. Put in a top crust which should have the water in pie rise over it. In baking it will soon absorb the water thus taking in the flavor of the pie. — Mrs. J. W. Roach. 40 USE DAN RIVER SELF-RISING FLOUR Use KNOX GELATINE if you would be sure of results CHEESE SALAD. Moisten with milk and cream, equal parts, two small packages of cream cheese, and work until smooth. Add one cup whipped cream and three-fourths of tablespoonful oelatine soaked in one-fourth cup water and dissolved over hot water. Season highly with salt and paprika and a little onion if desired. Turn into a mould first dipped in cold water. Turn from mould when well set, on a platter garnished Avith lettuce leaves. Top with mayonnaise. This makes a delicious sandwich spread also. — Mrs. W. H. Booxe. TOASTED CHEESE STICKS. Cut loaf bread into sticks and toast. Dip in melted Imtter and then roll in grated cheese and put in hot oven until cheese is melted enough to be soft. Fine to serve with salads. — Mrs. J. S. Smith, Albe- marle, N. C. Oysters and Fish ^'He was a hold man that first ate an oyster." BAKED SHAD. Dress shad, remove the roe. Then stuff the fish with a dressing made of Vjread crumbs, salt pork, onion, sage, thyme, parsley, pepper and salt. Chop all together fine, stuff the fish and sew up. Place in a pan with three or four slices of pork over it, and the roe at the side. Place in oven for one hour to bake. — Mrs. M. S. Whitted. FRENCH MACKEREL. Boil the slices in salt Avater. Then make a dress- ing with one tablespoonful butter and flour beaten together well. Pour to this boiling water enough to make a thick gravy. Let it boil a few minutes then serve while hot with the fish. Garnish dish with bits of parsley^ celery and slices of lemon. — Mrs. M. S. Whitted. BAKED FISH. Have the fish Avell-washed, and if it is haddock, small cod or any small fish, the black skin on the inside can be removed by rubbing briskly with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening with white thread, place in a Avell-greased pan and dredge with flour. Put a few^ slices of salt pork on top, and baste often with the fat in the pan, adding more if needed. Unless the fish is basted often it is likely to be dry. — Mrs. E. G. Belvin. STUFFING FOR BAKED FISH. Three slices of dry bread, two table- spoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped parsley, one egg, salt and pepper to taste. Mix with milk. — Mrs. E. G. Belvin. SALMON LOAF. One can salmon, drain off liquid, remove bone and skin and mince fine. Add one -half cup fine bread crumbs seasoned Avith onion, pepper and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shalloAV baking dish. Melt one heaping teaspoonful butter in one-half cup of hot Avater and pour around the loaf. Lay several thin strips of bacon OA'er the top and bake until broAvn basting often. Garnish Avith lettuce or parsley. Mixture can also be used in croquettes. — Mrs. D. F. Parker. SALMON BALLS. One can salmon, one cup milk, one egg, pepper and salt to taste, cracker crumbs enough to thicken. Form into flat round cakes and fry to a light broAvn. — Mrs. M. S. Whitted. BAKED SALMON. Into a baking dish put one can of salmon, alternate Avith cracker crumbs, salt, pepper, butter and a little bit of tomato ketchup. Let the top be of crumbs, salt, }K'pper. Initter and ketchup. Add enough water to slightly moisten. This is delicious. — Mrs. M. S. Whitted, 41 USE DAN VALLEY SUPERLATIVE FLOUR Simply add water and sugar to the KNOX ACIDULATED pacakage FISH TURBANS. One slice white fish one and one-half inches thick, about one and one-half pounds, one-fourth cup melted butter, one-eighth teaspoonful pepper, tAvo teaspoonfuls lemon juice

Cook this with the app: pantry check, scaling, and the assistant.