Better Meals for Less Money Part 10

104.--LOUISIANA SHRIMPS AND RICE

2 tablespoons beef drippings 1 teaspoon salt 1 onion finely chopped 1/4 teaspoon paprika 3 tablespoons flour 2 cups cooked rice 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces 1-1/2 cups stock or water

Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.

SALT AND SMOKED FISH

105.--FINNAN HADDIE BAKED IN MILK

Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with b.u.t.ter, and strain liquid in the pan over fish.

106.--BAKED HERRING

Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.

107.--BAKED SALT MACKEREL (Spiced)

Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.

108.--SALT FISH BAKED WITH CRACKERS

1 cup flaked fish 2 cups milk 4 b.u.t.ter crackers 1 tablespoon b.u.t.ter Cold water A few grains pepper 1 egg slightly beaten

Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven.

109.--BROILED FINNAN HADDIE

Wash well, and soak in lukewarm water half an hour; dry, brush with melted b.u.t.ter, and broil for fifteen minutes, turning often; spread with b.u.t.ter, sprinkle with lemon juice, and serve very hot.

110.--BROILED SALT CODFISH

Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted b.u.t.ter, and broil over a moderate fire ten minutes, turning often. Spread with soft b.u.t.ter.

111.--BROILED SMOKED HERRING

Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard b.u.t.ter (see No. 459), and sprinkle with lemon juice.

112.--BROILED SMOKED SALMON

Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft b.u.t.ter and sprinkle with lemon juice.

113.--CREAMED CODFISH

1-1/2 cups hot milk 1 cup salt codfish flaked 3 tablespoons flour 1/2 tablespoon b.u.t.ter 1/8 teaspoon pepper

Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add b.u.t.ter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.

114.--FISH CAKES WITH PORK Sc.r.a.pS

1 package shredded codfish 1 egg well beaten 2 cups hot mashed potato 2 tablespoons milk 1/8 teaspoon pepper 1/4 pound salt pork

Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.

115.--FISH b.a.l.l.s

Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.

116.--FISH HASH

Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quant.i.ty of milk. Try out pork and remove sc.r.a.ps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork sc.r.a.ps.

117.--SALT CODFISH SOUFFLe

1 cup shredded codfish 2 tablespoons b.u.t.ter 2 cups mashed potato (hot or cold) Dash of pepper Yolks of 2 eggs Whites of 2 eggs

Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the b.u.t.ter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the b.u.t.ter, and added to the potato and fish.

118.--SPANISH CODFISH

1 onion 1-1/2 cups tomatoes 1 green pepper 3/4 cup salt codfish 2 tablespoons bacon fat 1/4 teaspoon salt

Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.

FOOTNOTES:

[6] For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).

CHAPTER IX

MEATS[7]