Evening Republican, Volume 20, Number 218, Rensselaer, Jasper County, 11 September 1916 — Fish Cream. [ARTICLE]

Fish Cream.

Run cold cooked fish through the chopper to the amount of two cupfuls. Pour one cupful of boiling water over one cupful of fine bread crumbs. Let ttys mixture stand 15 minutes, then add the fish, a half teaspoonful of salt, a pinch of wite pepper, a tablespoonful of minced olives or parsley, tw’o tablespoonfuls of melted butter and two well-beatpn eggs. Pour into a wellbuttered mold, steam in a steamer for three-quarters of an hour. Serve as soon as unmolded on a hot platter. Serve with tomato sauce. This makes a very nice dish for a luncheon. &