Evening Republican, Volume 21, Number 309, Rensselaer, Jasper County, 4 January 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

For Meatless Day. Where fresh fish are obtainable there are countless ways of preparing them so that there is no need of sameness. Carp, though a rough fish, may be made most appetizing, if the smaller ones are used. The skin should be removed, as in it lies the objectionable flavor, more noticeable in the larger than in the smaller fish. Roll in cornmeal, well seasoned, and fry in hot pork fat, using a bit of onion with the salt and pepper for seasoning. Fish Chowder. This dish may be made of either fresh or salt fish. Dice a few slices Of pork and fry brown in an iron kettle. Add enough water to cook a half dozen potatoes and three onions, and when the vegetables are partly done add the fish if uncooked. If cooked or salted it need not be added until ten minutes before taking up. The fish should be shredded, using a pound to the aihount of vegetables. Season well, then add a quart of scalded milk and a half dozen milk crackers which have been scalded with boiling water and well drained. Serve piping hot.

Salmon fritters. Separate one cupful of cooked salmon into large flakes. Lay the flakes on a flat dish, sprinkle with vinegar, pepper and salt and let stand while the batter is’ being made. For the batter, add one beaten .egg to a half cupful of milk, a little salt and paprika, a tablespoonful of olive oil and a cupful of flour. Mix/until smooth and glossy. Allow it to Stand for an hour in a cool place, then add one teaspoonful of baking powder. Dip the flakes carefully into the, batter and fry in smoking hot fat to a light brown. Garnish with parsley. Baked Salmon. Place a pound of fresh salmon In a saucepan with water enough to cover, add one teaspoonful of salt, a half teaspoonful of white pepper, three tablespoonfuls of vinegar and cook slowly until it comes to the boiling point, then remove front the Cie and set aside until required. Place the fish in a baking dish, surround with vegetables add a little btoth and bake until tender, , Salmon Steaks. Cut slices 1% Inches thick, and wipe dry. Lay the fish in a well-buttered pan and add the juice of a lemon, salt, pepper and red pepper. Lay buttered paper over the fish and let -cook, allowing twenty minutes for -each pound of fish. Garnish with cubes of cucumber, finely cropped parsley and tarragon. 'MextCc Tywwtte,