PLANKED WHITEFISH.— Take a hardwood plank of well- seasoned maple or oak, about 1^ feet, long, 10-12 inches wide and 2 inches thick. Split open the fish, season well, lay upon the plank and bake. If the fish seems too dry, slices of bacon may be placed upon the fish while baking. The fish should be served on the plank, which may be garnished with rock salt or sprigs of parsley. The plank gives a peculiar delicious flavor, which distinguishes it from fish baked in the ordinary way. Serve covered fi&h with the fol- lowing sauce: 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 srpoonful chopped parsle✪ Planked Whitefishy. — 'Mrs. -Conklin, 914 N. Sth Ave., Maywood, 111. LEFT-OVERS FISH BALLS — If salt cod 'be used, shred it finely and soak 6 hrs. Boil Yz ^an hr,, and let it cool. Mash potatoes to a cream, allow half as much potatoes as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an q.%^, whip smooth; let the paste get cold, .make into balls or cakes, roll in flour, and set on ice. Of course, this should be done over night. In the morning fry in deep boil- ing beef dripping, clarified, or in cottolene or other f✪ Fish Ballsat. Cold fresh cod, makes delicious balls. Proceed as with salt cod, leav- ing out the soaking and salting to taste. — Mrs. S. Ackerman, 546 E. 37th St., Chicago, 111. DROPPED FISH BALLS.— Pick 1 pt. of raw fish very fine. Put 2 large pts. or pared potatoes into a boiler and the fish on top of them, cover with boiling water, and boil Y^ hr. Drain ofif all the water and mash fish and potatoes together until fine and light. Add butter size of an tg^, a little pepper, and 2 eggs, well-beaten✪ Dropped Fish Balls. Take up a tablespoon of the mixture, drop it in a deep kettle of 'boiling fat and cook until brown, about 2 minutes. Be careful not to crowd the balls, also that the fat is hot enough. The spoon should be dipped in the fat every time you take a spoonful of the mixture. — Mrs. D. E. Gentry, Glencoe, 111. FISH CROQUETTES.— Mix over the fire 1 teaspoon of flour, 1 tablespoon of butter and ^ gill of cream. Take off the fire, add the yolk of an egg, a little seasoning, ^ lb. of cold dressed fish✪ Fish Croquettes, beaten to a paste. Let the mixture cool, form it into balls, let COOK COUNTY COOK BOOK - 259 these be egged and breiaded. Fry in a hot oven, serve with gravy. Gravy. — Boil the bones, fins and tails of the fish, add an onion, anchovy, and season to taste. — ^^Mrs. C. D. Kelley, Winnetka, 111. FISH CUTLETS.— Season with salt and pepper 1 pt. of any kind of cold cooked fish, make a little thick cream sauce of milk, butter and flour; when cold form it with the fish into shapes of cutlets. Put the cutlets into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. — Mrs. E. D. Kel- ley, Winnetka, 111. MARINADE FOR COLD BOILED FISH.— Left-over cold boiled fish may be served as a side dish, when it has been put to mariner in the following marinade for 2 or 3 hrs.,- before meal time. Bone and skin the fish, cutting it in the shape of dice. Put it in the disih in which it is to be served. Sprinkle over salt and pepper, cover with a very few thin slices of onion, 1 or 2 bay leaves, a little thyme, vinegar, and olive oil✪ Marinade for Cold Boiled Fish. — Mrs. B. Haley, 641 N. State St., Chicago, 111.

AI-modernized reading of the original text

PLANKED WHITEFISH.— Take a hardwood plank of wellseasoned maple or oak, about 1^ feet, long, 10-12 inches wide and 2 inches thick. Split open the fish, season well, lay upon the plank and bake. If the fish seems too dry, slices of bacon may be placed upon the fish while baking. The fish should be served on the plank, which may be garnished with rock salt or sprigs of parsley. The plank gives a peculiar delicious flavor, which distinguishes it from fish baked in the ordinary way. Serve covered fi&h with the following sauce: 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 spoonful chopped parsley. — 'Mrs. -Conklin, 914 N. Sth Ave., Maywood, 111. LEFT-OVERS FISH BALLS — If salt cod 'be used, shred it finely and soak 6 hrs. Boil Yz ^an hr,, and let it cool. Mash potatoes to a cream, allow half as much potatoes as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip smooth; let the paste get cold, .make into balls or cakes, roll in flour, and set on ice. Of course, this should be done over night. In the morning fry in deep boiling beef dripping, clarified, or in cottolene or other fat. Cold fresh cod, makes delicious balls. Proceed as with salt cod, leaving out the soaking and salting to taste. — Mrs. S. Ackerman, 546 E. 37th St., Chicago, 111. DROPPED FISH BALLS.— Pick 1 pt. of raw fish very fine. Put 2 large pts. or pared potatoes into a boiler and the fish on top of them, cover with boiling water, and boil Y^ hr. Drain ofif all the water and mash fish and potatoes together until fine and light. Add butter size of an egg, a little pepper, and 2 eggs, well-beaten. Take up a tablespoon of the mixture, drop it in a deep kettle of 'boiling fat and cook until brown, about 2 minutes. Be careful not to crowd the balls, also that the fat is hot enough. The spoon should be dipped in the fat every time you take a spoonful of the mixture. — Mrs. D. E. Gentry, Glencoe, 111. FISH CROQUETTES.— Mix over the fire 1 teaspoon of flour, 1 tablespoon of butter and ^ gill of cream. Take off the fire, add the yolk of an egg, a little seasoning, ^ lb. of cold dressed fish, beaten to a paste. Let the mixture cool, form it into balls, let these be egged and breaded. Fry in a hot oven, serve with gravy. Gravy. — Boil the bones, fins and tails of the fish, add an onion, anchovy, and season to taste. — Mrs. C. D. Kelley, Winnetka, 111. FISH CUTLETS.— Season with salt and pepper 1 pt. of any kind of cold cooked fish, make a little thick cream sauce of milk, butter and flour; when cold form it with the fish into shapes of cutlets. Put the cutlets into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. — Mrs. E. D. Kelley, Winnetka, 111. MARINADE FOR COLD BOILED FISH.— Left-over cold boiled fish may be served as a side dish, when it has been put to mariner in the following marinade for 2 or 3 hrs.,- before meal time. Bone and skin the fish, cutting it in the shape of dice. Put it in the disih in which it is to be served. Sprinkle over salt and pepper, cover with a very few thin slices of onion, 1 or 2 bay leaves, a little thyme, vinegar, and olive oil. — Mrs. B. Haley, 641 N. State St., Chicago, 111.

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Planked WhitefishFish BallsDropped Fish BallsFish CroquettesMarinade for Cold Boiled FishFish Cutlets

The Cook County cook book