Page:The Pilgrim Cookbook.djvu/14

10 Soak codfish (cut in pieces) about 1 hour in lukewarm water; remove skin and bones, shred, and put on stove in cold water. As soon as water begins to boil, pour it off, add fresh cold water and bring to a boil again. Have ready potatoes boiled tender, mashed and seasoned with butter. Take twice as much potato as codfish and while both are still warm form into balls. Fry in deep, hot lard, or drippings, like doughnuts. An egg makes them lighter. If cold potatoes are used reheat them with a little cream and butter.—Mrs. H. G. Tischer.

Clean well, sprinkle with salt 1 hour before cooking, rub flour over it and baste with butter and put in baking pan; pour a can of tomatoes over fish and season well with salt and pepper and bake.—Mrs. Albrecht.

Clean thoroughly, sprinkle with salt an hour before cooking, fill with dressing and sew securely, sprinkle flour over it, baste with butter and place in dripping pan in moderate oven; allow 1½ hours for a good sized fish; serve with drawn butter sauce and garnish with sliced lemon.—Mrs. Albrecht.

You may use salmon, finnan haddie, lobster, or any leftover cooked fish. Make a white sauce of 2 tablespoons butter, 2 tablespoons flour, and 1 cup milk. Mix fish with sauce adding salt, pepper, paprika, chopped green pepper, strips of pimiento, and a little chopped onion, as desired. Place in a buttered baking dish or in ramekins, spread bread crumbs over top and bake until brown.—Alicia K. Steinhoff.

Any small fish may be used. Scale, clean and open the fish down the belly. Have ready an onion cut in slender strips, some tiny red peppers with the seeds removed, and