=Codfish balls (for 20 men).=
Take 3 pounds codfish, put in cold water and soak overnight before
being used. Put in boiler the codfish with about 3 quarts cold water
and let boil ½ hour. Drain the water from the codfish and pick out
bones, or meat from bones. Run it thru hash machine. Take 5 pounds
cold boiled potatoes, run thru hash machine; add pepper, parsley, and
seasoning. Work the ingredients all well together and roll into 2-ounce
balls. Make a batter of 2 eggs and a little milk. Dip the balls into
the batter, then into cracker dust, and fry in hot boiling lard till
nice brown color. Serve hot.
=Boiled Salmon.=
Put 5 cans salmon, open, in pan of hot water, and let remain on stove
till heated thru. Make a cream sauce of 3 quarts beef stock, 1 can
evaporated cream, salt and pepper, and parsley to taste. Put on stove
and let come to a boil. Mix ½ pound white flour in 1 pint water and
thicken the mixture. Turn the salmon out on a large platter and pour
over the white sauce and serve hot. Can either be served on toast or
not.
=Creamed salmon on toast with egg sauce (for 20 men).=
Make cream sauce, adding eggs. Take 5 cans salmon, remove from cans and
put in vessel with about 1 pint beef stock and let come to a boil. Make
an egg sauce: 2 quarts beef stock, 1 quart milk (1 can evaporated cream
makes ½ gallon milk). Thicken with ¼ pound flour, season with salt and
pepper, set on stove, let come to a boil and it is then ready for use.
Egg sauce: Add 4 hard-boiled eggs, chopped fine; toast some stale bread
2 or 3 inches square, lay neatly on a dish. Put the salmon on top of
toast, pour sauce over, then serve. Garnish if desired.
=Salmon croquettes (for 20 men).=
Take 4 cans salmon, 4 pounds cold boiled potatoes, 2 eggs, season with
salt and pepper. Grind thru hash machine. Roll into cakes about 2
inches in diameter, like biscuits. Make an egg batter of 2 eggs and a
little milk. Dip each salmon ball into the batter and then into cracker
dust. Fry in deep hot lard, same as fish balls or doughnuts. Serve hot.
=Oyster potpie (for 20 men).=
Make crust as follows: Take 3 pounds flour, 1 pound lard, 2 ounces
baking powder, 2 ounces salt, and water enough to make a stiff dough.
This does for any kind of meat pie. Take 3 cans oysters, fresh or cove
oysters, 1 quart milk, ¼ pound butter, ¼ bunch parsley. Put on stove
and let come to a boil. Thicken with ¼ pound flour, mixt in ½ pint cold
water. Should be baked about ¾ hour.