Mrs. Wilson's Cook Book Part 75

LONG ISLAND SOUND c.o.c.kTAIL

Place in a bowl

One-half bottle of tomato catsup, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of finely minced green pepper, One tablespoon of Worcestershire sauce, One-half teaspoon of mustard.

Mix well and then take the clam sh.e.l.ls and scrub them clean. Fill with a mixture as follows:

One cup of cold-boiled fish, One onion, chopped fine, One green pepper, chopped fine.

Mix well. Make a well in the centre and fill with a sauce. Dust with paprika and serve ice cold.

FILET FISH, SOUTHERN STYLE

Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place fish in pan, reduce heat and cook slowly until brown and crisp.

FISH CAKES

Boil fifteen large potatoes and then mash fine and add

One-half pound of prepared shredded codfish, One egg, Lump of b.u.t.ter the size of an egg, One teaspoon of paprika.

Mix thoroughly and then form into b.a.l.l.s. Roll in flour and fry until golden brown in hot fat.

COLD SPICE TONGUE

Select a medium-sized tongue without the gullet and wash well; then soak for four hours in warm water. Place in a deep saucepan and cover with warm water and add

One carrot, cut in dice, Two onions sliced, One f.a.ggot of soup herbs, Two bay leaves, Two allspice, Four cloves, One cup of strong cider vinegar.

Cover closely and bring to a boil; then simmer and keep just below the boiling point for three hours. Let cool in the liquid and then, when cold, chill in the ice box before slicing.

The coa.r.s.e left-over parts of the tongue may be used for meat loaf, croquettes or hash.

PICKLED TRIPE

Cut one pound of cooked honeycomb tripe in pieces one inch by three inches. Place in a ca.s.serole dish and add

One cup of vinegar, One-half cup of water, One onion, cut fine, One teaspoon of salt, One-half teaspoon of white pepper, One bay loaf, Eight cloves, Ten allspices, One small red pepper pod.

Cover and bake in hot oven for thirty minutes and then cool.

BAKED HAM, VIRGINIA

Scrub a small ham and cook until tender. The fireless cooker will prevent the ham from wasting while cooking. When tender, lift and remove the skin. Trim to shape and then place in a bowl

Three-quarters cup of brown sugar, One-quarter cup of cinnamon, One teaspoon of nutmeg, One teaspoon of cloves, One teaspoon of allspice.

Mix thoroughly and then pat and rub into the ham. Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar.

CORN BEEF HASH

Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat

One and one-half cups of pared and diced potatoes, One-half cup of finely chopped onions, One cup of boiling water.

Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown.

Turn on a hot platter and garnish with finely chopped parsley.

BROWN POT ROAST OF SHIN BEEF

Wipe the meat with a damp cloth and then pat into it one-half cup of flour. Now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat. Brown quickly, turning frequently until every part is nicely browned; then add two cups of water and cover closely and cook slowly for one hour. Now add

Four medium-sized carrots, Four medium-sized onions.

Season and cover again and cook slowly until the meat and vegetables are tender, usually about thirty-five minutes. Now add sufficient water to make one and three-quarter cups of gravy.

Prepare the dumpling as follows: Place one quart of boiling water in a saucepan and add one teaspoon of salt. Place in a mixing bowl

One and one-half cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Two teaspoons of baking powder, One onion, grated, One teaspoon of shortening.

Mix thoroughly and then add one-half cup of water. Form to a dough and drop by the teaspoonful into the boiling water. Cover the saucepan closely and cook for fifteen minutes; then lift on a warm dish and place the dumpling as a border around the platter. Lift the meat and vegetables in the centre and pour the gravy over all.

VIRGINIA SAUCE

Strain the liquid from the pan in which the ham was baked and add one-half cupful of flour. Brown well and then add

Two and one-half cups of the liquid from the pan, One cup of vinegar, One-half cup of syrup, Two teaspoons of salt, One teaspoon of paprika, One-half teaspoon of nutmeg.

Bring to a boil and cook for ten minutes. Now strain into a gravy bowl and serve.

PORK TENDERLOIN

One and a half pounds of pork tenderloins will make eight nice-sized fillets. Place on a platter and baste with

One small onion, minced fine, Three tablespoons of lemon juice, Two tablespoons of salad oil, One teaspoon of salt, One teaspoon of paprika.

Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs. Cook until golden brown in hot fat.