FISH, CHEESE AND EGGS.
Fish should be cleansed as soon as it is caught, or directly after
delivery from the market, and preserved with salt until ready for
cooking. If the fish is to be fried, the salt should be washed off, the
fish thoroughly dried and rolled in egg and rye nuts, or flour. If the
fish is to be boiled, the salt should also be washed off, and the water
for seasoning be flavored with spiced herbs. If more salt is necessary,
add it to the water.
BOILED FISH.
Prepare as directed in the foregoing.
Fish in gelatine can be prepared with veal bone as directed for
chicken. For gravies with boiled fish, see chapter on “Sauces.”
SHELL FISH.
Shell fish, as well as all other fish, should be eaten only when in
season. People with chronic constipation and torpid liver should avoid
shell fish because they are soft, and easily putrefy. Oysters and
clams are a very valuable food for the sick, and also for the pregnant
woman. They are rich in lime substances and nourish the glands of the
body. They should be served in combination with lemon and greens, or be
prepared with milk.
PICKLED HERRING.
Clean and wash the fish. Place in a colander and add salt. Let stand
for several hours. Then, wash the fish and dry; roll in flour and fry
in hot fat or oil. Serve warm with lemon, or lay in a stone jar. Add a
few bay leaves, whole peppers, and raw onions. Bring some vinegar to a
boil with an equal amount of water, pour over the fish and add the fat
in which the fish have been fried. If they are kept for several weeks,
an extra amount of fat should be added for covering, so as to exclude
the air.
FISH CAKES.
Any left-over fish may be made into a nutritious dish for the morning,
noon, or evening meal.
Take equal quantities of finely chopped fish and grated potato, beat up
several eggs with a little salt and pepper, add some thick cream, and
flavor with grated onions. Form into balls with a tablespoon and fry in
hot fat. Serve with rice, or with a salad of apples, or tomatoes and
lettuce.
CODFISH CAKES.
Take one-third of shredded or finely chopped codfish with two-thirds of
grated potatoes; prepare as in the foregoing recipe.
COTTAGE CHEESE.
Put some whole, or skim milk, into a pan and set in a cool room,
which has plenty of fresh air. Do not cover the pan. If the room is
exposed to dust, put a few long sticks over the pan and cover with
a cheese-cloth. When the milk begins to get thick, set the pan into
a larger pan with warm water, and keep it in a warm place or in the
oven until the curd separates; it must not become hard. Then put a
cheese-cloth on a colander and pour the milk into it. Let stand for
several hours, until the whey is thoroughly drained off. Then chop
fine some green peppers or onions, mix with the cheese, add a little
salt and pepper, and serve with apple or potato salad or spread on
sandwiches. A few teaspoonsful of sugar and caraway seed may be added
in place of the onion and pepper.
SOFT BOILED EGGS.
Put the eggs into cold water, place on the stove, and when the water
begins to boil, the eggs will be done.
BOILED EGGS. No. 2.
Pour boiling water over them and let stand on a hot stove for 10
minutes.
BOILED EGGS. No. 3.
Pour boiling water over the eggs and let them stand on a hot stove for
15 to 30 minutes.
SCALLOPED EGGS.
Prepare a plain white sauce, mustard or horse-radish sauce. Cut some
hard boiled eggs in halves, pour the sauce over them. Serve with
potatoes.
OMELET.
Mix a tablespoonful of flour with a half cup of warm milk or water, and
a little salt. Beat up two eggs, mix well with flour and water, then
pour into a hot pan in which some butter has been melted. Cover and
bake on the stove with moderate heat for eight or ten minutes. Turn if
desired. Serve with lettuce and fruit sauce.
SCRAMBLED EGGS.
Beat together one-half cup of soup stock, milk or water, and 3 eggs.
Add one-half tablespoonful of flour and mix well. A little chopped,
cold, salted meat may be added. Pour all into a hot pan with melted
butter, and stir until it is stiff.