This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 pound salt codfish
2 cupfuls boiling water
Soak the codfish an hour in warm water. Drain, remove the bones, and separate the fish into large flakes. Dry and roll in flour. Fry in the drippings until tender and brown. Then add the remaining flour, toss the fish about, and pour in the water. Let boil, season to taste, and serve on the biscuit, split and buttered.
1 egg yolk Dash pepper
Soak the fish an hour in warm water to cover. With the fingers remove the bones. Drain the fish, cut it in small pieces, add the white sauce and cook until tender. Combine with the beaten egg yolk just before serving. Pour into a border of the potato or rice and garnish with parsley minced fine.
Add three sliced hard-cooked eggs to the preceding recipe.
1/2 pound salt codfish, flaked
2 cupfuls milk
1 tablespoonful butter or oleomargarine Few grains pepper and salt Buttered toast
Freshen the codfish for an hour in warm water. Drain, flake, add to the milk with the butter, and bring slowly to scalding-point. Beat the eggs with a little pepper and salt, and pour the milk mixture into them. Return to a double boiler and cook until the eggs become "set," stirring gently once during the process. Then serve on toast.
1/2 cupful shredded codfish 1 cupful flour 2/3 cupful water
3 egg yolks
2 egg whites
1/2 teaspoonful melted butter
Freshen the codfish. Put the flour in a bowl, add the water gradually, beating well, and then the codfish. Beat the egg whites and yolks separately, fold them in, add the butter, and drop by small tablespoonfuls into fat hot enough to brown a bit of bread in one and one-half minutes. Drain on brown paper, and serve with white, tomato or Spanish sauce.
Soak the fish for two hours in warm water, then drain. In the meantime try out several slices of salt pork, and cook until they are crisp. Remove them from the fat, and put in the fish. Fry to a light brown on each side, about five minutes, and serve on a hot platter.
1 tablespoonful butter or bacon drippings 1 tablespoonful flour 3/4 cupful milk 1 tablespoonful parsley
1/2 cupful flaked salt codfish 2 cupfuls chopped cold boiled potatoes
Make a sauce of the fat, flour, milk and pepper. Stir in the fish, which should be previously freshened and add the potatoes. Turn into a hot frying pan containing a tablespoonful and a half of bacon fat, press in the mixture, cover and set in the oven to bake until a rich crust is formed. Serve accompanied with cooked bacon, or an egg or tomato sauce.
1 cupful salt codfish (flaked)
2 cupfuls milk
2 tablespoonfuls flour Grated cheese
2 tablespoonfuls butter or bacon fat Dash pepper 6 eggs
Freshen the codfish an hour in warm water, then make a white sauce of the flour, butter and milk. Add the fish, season to taste with pepper, pour into a shallow baking dish, and gently break the eggs, one by one, into a saucer and slip them onto the fish mixture. Sprinkle with the cheese. Set into a hot oven and bake till the eggs are firm - from ten to fifteen minutes.