1 cup (1/4 lb.) salt codfish
2 cups (1 pt.) boiling water
3 cups (1 1/2 pts.) hot mashed potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons (1 1/2 ozs.) butter
3 tablespoons cream
1 egg, beaten
Pick up codfish, put it into a saucepan, and pour over boiling water. Bring to boiling point and simmer fifteen minutes. Drain thoroughly. Have potatoes ready, add to them seasonings, butter, cream, and codfish. Form into balls or small cakes, dip in egg, and toss in crumbs. Fry in plenty of smoking hot fat and serve hot with corn bread.
1 can sardines
1/2 cup (1 gill) brown sauce
1/4 cup (1 1/2 ozs.) Sultana raisins teaspoon made mustard
1 teaspoon vinegar 4 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon pepper
Fried bread slices
Take sardines from can, scrape them carefully, remove bones, and heat sardines in oil from can. Warm sauce in small saucepan, add raisins, mustard, vinegar, milk, and seasonings; make very hot, but do not boil. Cut bread shape of sardines, place on hot dish, then place a sardine on each, pour over sauce, and serve hot for luncheon.
1 pound pork sausages
2 cups (1 pt.) mashed potatoes 1 tablespoon milk
1 egg, separated 1/2 teaspoon salt 1/4 teaspoon pepper
Parboil sausages ten minutes, then, when they are cool, skin and cut them in halves lengthwise. Beat up potatoes with milk and egg yolk, then season carefully and reheat. Lightly flour a baking board, take a small piece of potato, flatten it, and lay a piece of sausage on it. Fold over potato to hide sausage, smoothing it with a knife dipped in flour. Roll croquettes thus obtained in bread crumbs, brush with white of egg beaten to a stiff froth, and cover a second time with crumbs. Fry in plenty of smoking hot fat, drain, and serve hot with tomatoes.
1 pound pork sausages 1 cup (1/4 lb.) bread crumbs 1 egg, beaten
3 tablespoons chopped bacon or ham
3 tablespoons milk or cream 2 teaspoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper Browned bread crumbs
Grease a mold and dust it over with the browned bread crumbs. Skin sausages, put meat into a bowl, add bread crumbs, bacon, egg, milk, parsley, and seasonings. Mix well and place in prepared mold. Cover with greased paper, stand mold in baking tin, pour in a little boiling water, and bake in moderate oven thirty minutes. Turn out and serve with hot brown sauce.
5 cups (2 1/2 pts.) chopped cold boiled potatoes 2 tablespoons finely chopped onion 2 tablespoons chopped pimentoes (canned red peppers)
2 tablespoons finely chopped parsley
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons (1 1/2 ozs.) butter substitute
Into a bowl put potatoes, add onion, pimentoes, parsley, seasonings, and butter substitute. Turn into hot frying pan, spread evenly, cook slowly until well browned underneath. Fold and turn like an omelet and serve hot. The pimentoes may be omitted.