Ebook - Recipes Tried And True (1894 Cookbook).txt

with twine, lay in baking pan; put in one-half pint of water, small

lumps of butter and dredge with flour. Bake from three-fourths to one

hour, basting carefully.

CODFISH WITH EGG. MRS. E. P. TRUE.

Wash codfish; shred fine with fingers (never cut or chop it); pour

cold water over it. Place the dish on the stove and bring the water

to a boil. Throw the fish in a colander and drain. Stir a

teaspoonful of flour smoothly with water; add two tablespoonfuls of

butter and a little pepper; bring to a boil; then throw in the

codfish, with a well-beaten egg. When it boils up it is ready for

table.

CODFISH WITH CREAM. MRS. E. P. TRUE.

Take a piece of codfish six inches square; soak twelve hours in soft,

cold water; shred fine with the fingers; boil a few moments in fresh

water. Take one-half pint cream and a little butter; stir into this

two large tablespoonfuls flour, smoothly blended in a little cold

water; pour over the fish; add one egg, well beaten. Let come to a

boil; season with black pepper.

SLIVERED CODFISH.

Sliver the codfish fine; pour on boiling water; drain it off; add

butter and a little pepper. Heat three or four minutes, but do not

let fry.

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.

FRIED FISH. MRS. J. S. REED.

Wash the fish and dry well. Take one-half pint of flour and one

teaspoon salt; sift together, and roll the fish in it. Have lard very

hot, and fry quickly. When done roll in a cloth to absorb all grease.

OYSTERS ON TOAST. MRS. JOHN KISHLER.

Toast and butter a few slices of bread; lay them in a shallow dish.

Put the liquor from the oysters on to heat; add salt, pepper, and

thicken with a little flour. Just before this boils add the oysters.

Let it all boil up once, and pour over the toast.

ESCALOPED OYSTERS. EVELYN GAILEY.

Two quarts of oysters; wash them and drain off the liquor; roll some

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