The Institute cook book

Let the fish soak in cold water for four or five hours to draw out the salt; wash the fish very clean; put it in a kettle with cold water; bring to a boil; then stand aside where it will keep just below boiling temperature. When perfectly tender, drain; put on a platter and cover with cream sauce. T7TC!TT Planned for a r lOXl Family of Four CODFISH BALLS 1 cup codfish 1 tablespoon soft butter 11/2 cups mashed potato Dash of pepper Yolk of 1 egg White of 1 egg Flour Wash the fish in cold water and pull in small pieces; mix with the potatoes. Beat the egg; stir to a paste with the butter; add pepper, then the whites beaten to a stiff froth. Turn in the fish and potato; mix well with a fork; flour the hands and roll the mixture into round balls. Flatten to one-half inch thickness and fry in hot fat. SALMON SURPRISE 1 can salmon 1 cup cream sauce 1 cup mashed potatoes Remove the salmon from the can; place it in a colander and wash under running water. Break into small pieces; mix thoroughly with hot cream sauce and pour into a baking dish. Cover with mashed potatoes and bake until the potatoes are browned. CREAMED SALMON 1 can salmon 1 cup cream sauce Remove the salmon from the can; place it in a colander and wash under running v/ater or scald with boiling water. Break into small pieces; stir into the hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers. FRIED SCALLOPS Clean the scallops; cook until they begin to shrivel; drain and diy between towels. Roll in fine bread crumbs, salt and pepper; dip in beaten egg; roll again in crumbs and lower for a minute or two into very hot fat. Drain on paper and serve. CLAMS Clams may be stewed, panned or cooked in other ways like oysters. They are also good made into fritters. Manned for d iyTCtr FamUy of Four i? lOXl CLAM FRITTERS 3 eggs 1 cup flour Vz cup milk 25 clams Beat the eggs; add the flour gradually with the milk, beating until perfectly smooth. Chop the clams; drain off the juice; stir them into the batter; mix thoroughly and drop into boiling hot fat. CREAMED CLAMS 2 dozeii clams 14 cup clam juice 1 tablespoon butter 1/2 cup rich cream 1 tablespoon flour Salt and paprika Chop the clams fine. Melt the butter and cook the flour in it; add the clams and juice; simmer for ten minutes and add the cream. Bring to a boil; season and serve with thin slices of buttered toast. FRIED OYSTERS Select large oysters; drain them and dry between soft towels. Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper. Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if it browns in thirty seconds the fat is sufficiently hot; if it burns the fat is too hot. Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time. Olive oil is best for frying, though suetine, cottolene, crisco, or a mixture of suet and lard brings good results. Butter alone or lard alone should never be used. OYSTER PIE 40 large oysters 2 hard-boiled eggs Vz tablespoon chopped parsley Salt and pepper 2 tablespoons floiu- Little grated nutmeg 4 tablespoons butter