The international cook book

Boil together for twenty-five minutes, then drain off water and mash. Allow to cool. Add one tablespoon of butter, pepper, and one egg. Make into patties. Fry in deep fat or saute in pork fat. Serve with chili sauce. RECIPES 195 Codfish Balls I cup codfish 2 cups diced potatoes }4. tablespoon butter Y% teaspoon pepper I egg Wash the codfish in cold water and tear into shreds. Cover potatoes and fish with boiling water and cook until potatoes are soft. Drain. Mash thoroughly in the dish in which they were cooked, adding butter, pepper, and well-beaten egg. Form into cakes and roll in flour. Fry in deep fat until brown. Baked Haddock, No. 1 Wipe fish clean. Put into greased baking dish. Season with salt and pepper. Cover with bread dressing. Add one cup water. Bake in moderate oven (350° F.) fifty minutes. Baked Haddock, No. 2 Wipe fish clean. Put into a greased baking dish. Season with salt and pepper. Cover with two tablespoons chopped onion, one green pepper chopped, two cups caimed tomatoes. Bake fifty minutes in a moderate oven (350° F.). Haddock with Cheese 3 or 4 pounds haddock (skinned 2 teaspoons dry mustard and boned) 2 tablespoons butter y2 cup flour I cup cheese Lay the fish flat on a well-buttered baking pan. Then melt butter, add flour and mustard mixed. Add milk and cheese and cook until smooth and pour over fish. Bake in moderate oven for thirty-five minutes. Increase heat the last five minutes to brown. Halibut or any firm fish is good prepared in this way. Fish Chowder 5 pounds haddock i quart milk yi poimd bacon 3^ pound butter 6 medium-sized onions (sliced) Salt and pepper 6 medium-sized potatoes (diced not too small) 196 THE INTERNATIONAL COOK BOOK Cook haddock in boiling water for fifteen minutes. Cut bacon into small pieces. Fry, add sliced onions and cook in frying pan for about twenty minutes. Take fish out of water, and remove bones and skin. Put water in which fish was cooked back on stove. Add onions and potatoes. Add one quart milk, butter, and fish, and salt and pepper to taste. Cook thirty minutes. Quahog Chowder I pint quahogs (chopped fine) i raw potato (diced) y^ cup chopped onion 3^ tablespoon salt I quart scalded milk 4 tablespoons butter Melt shortening, and add quahogs. Simmer five minutes. Add two cups boiling water, onion, and potato. Then cook thirty minutes. Add milk and cook ten minutes longer. Serve hot. Scallop Chowder I pint scallops i potato (diced) y^ cup chopped onion yi tablespoon salt I quart scalded milk 4 tablespoons butter Melt the shortening. Add scallops and simmer five minutes. Add two cups boiling water, onion, and potatoes. Cook thirty minutes. Add milk and cook ten minutes longer. Serve hot. Clam Chowder I pint clams (chopped fine) i raw potato (diced) yi cup chopped onion yi tablespoon salt I quart scalded milk 4 tablespoons butter Melt the shortening and add clams. Let simmer for five minutes. Add two cups boiling water, onions, and potato. Cook for thirty minutes. Add milk and cook for ten minutes more. Serve hot. RECIPES 197 Lobster Bisque 1 cup lobster i tablespoon flour 2 pints boiling water i pint milk (scalded) 2 tablespoons butter y^ pint cream Salt and paprika