Seafood Recipes
CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper–salt, if necessary. Make this mixture into
balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown.
BREAKFAST ROLLS
Sift a quart of flour and stir into it a saltspoonful
of sugar, a cup of warm milk, two tablespoonfuls of melted shortening
and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in
a little warm milk and beat in last of all. Set the dough in a bowl to
rise until morning. Early in the morning make lightly and quickly into
rolls and set to rise near the range for twenty minutes.
Cake Recipes
ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.
One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs. Flavor with
lemon. Bake in layers.
FILLING.–Two cups of light brown sugar, one-half cup of water. Boil
until it threads, and stir in the whites of two eggs, beating until it
creams; them stir in one pound of English walnuts, chopped fine.
STEWED SAUSAGE WITH CABBAGE
Procure a medium sized white cabbage,
remove all the green leaves, and cut it into quarters, removing the
center stalks. Wash thoroughly in cold water, drain well and cut into
small pieces. Put in boiling salted water for five minutes. Take out and
put in cold water and cool moderately. Drain in a colander and put in a
saucepan with one gill of fat from soup stock or one ounce of butter.
Season with a pinch of salt and one-half pinch of pepper, a medium sized
onion and a carrot cut into small quarters. Put on the cover of the
saucepan, set on a moderate fire and cook for half an hour. Take twelve
sausages, prick them with a fork, add them to the cabbage and allow all
to cook together for twelve minutes. Dress the cabbage on a hot dish and
arrange the sausages and carrot on top. Serve very hot.
SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out
yolks, and cream, or mash fine. Then take sardells, and remove the
backbone; mash fine, and mix with the yolks of eggs and a little red
pepper, and fill the whites of eggs with the mixture. They are fine
for an appetizer. Sardells are a small fish from three to four inches
long, and come in small kegs, like mackerel.
POTATOE SOUP.
Jewish Recipes
Grate a pound of fine potatoes in two quarts of water, add to it the
trimmings of any meat, amounting to about a pound in quantity, a cup
of rice, a few sweet herbs, and a head of celery, stew well till the
liquor is considerably reduced, then strain it through a sieve; if,
when strained, it is too thin and watery, add a little thickening; it
should be flavoured only with white pepper and salt.
Jewish Recipes
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