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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Fish And Meats |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Fish And Meats |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Place fish in a baking pan and sprinkle with lemon juice, salt and pepper. Have in readiness 1/4 cup each of celery and carrot and 2 tablespoons each of green pepper and parsley, 1 tablespoon of onion, all of which has been chopped very fine and simmered for 10 minutes in 1/4 cup of olive oil. Spread this over fish, cover and bake from 20 to 30 minutes.
- Maude M. B. Scudder.
Cook 2 cups tomatoes with 1 cup water and 1 slice onion,
3 cloves and 1 tablespoon sugar. Melt 3 tablespoons butter, add 3 tablespoons flour (Sperry Drifted Snow), and stir it into the tomatoes. Add 3/4 teaspoon salt and 1/8 teaspoon cayenne pepper; cook 10 minutes and strain. Clean the fish, put in baking dish, pour around it 1/2 of the sauce and bake 35 minutes, basting often. Remove to hot platter and pour around it the remaining sauce.
- Mrs. C. E. Casey.
One pint of white sauce, using 2 tablespoonfuls of butter,
4 tablespoonfuls flour (Sperry Drifted Snow), 2 cups hot milk; cook until thick and smooth, then add 1 can salmon broken in small pieces; season with salt and pepper, 1 teaspoon lemon juice, 1 teaspoon minced parsley. When cold shape into croquettes, roll in cracker crumbs, then in beaten eggs and in crumbs again; let stand a couple of hours. Fry in deep fat, using a wire basket.
- Mrs. Edith Baxter.
Two tablespoons melted butter, 2 tablespoons flour (Sperry Drifted Snow), 1 pint hot milk. Boil, then add 2 cans shrimps; boil, then add 1 can peas, season and serve on buttered toast.
- Mrs. C. Boicourt.
Select large, fresh clams, wash thoroughly and dry; dip in beaten egg, then in cracker crumbs, season with salt and pepper and fry in hot butter until rich brown.
- H. H. H.
One can salmon, 2 cups stale bread crumbs, 2 well beaten eggs, butter size of walnut, 1/2 cup sweet milk, salt and pepper to taste. Place in buttered tins and steam Y2 hour, then bake 1/2 hour. Can be steamed 3/4 hour and not baked; baking dries it.
- Mrs. Fahs.
Remove the contents of a can of salmon and rinse thoroughly with hot water; remove skin and bones, season with 1 tablespoon lemon juice, 1 teaspoon salt, 1/8 teaspoon paprika; let stand while you cook 1/2 cup soft bread crumbs and 1/2 cup milk together, stirring all the time until smooth; add this to the fish and the yolk of 3 eggs beaten till very light; then fold in the beaten whites of 3 eggs, turn into a buttered pan, cover with butter paper and steam until done; unmold, garnish with parsley and pour the sauce around.
Melt 3 tablespoons butter, add 1 1/2 tablespoons flour (Sperry Drifted Snaw), then 1 1/2 cups milk, and cook, stirring constantly. Take from fire, season with salt and 3 pimientoes pressed through a sieve.
- E. L. W.
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