The 1918 Fanny Farmer Cookbook

/3 cup buttered cracker crumbs

Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt,

pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on buttered

dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce,

continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and

bake

in hot oven until crumbs are brown.

Fish Hash

Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt

and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and

potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath;

fold, and turn like an omelet.

Fish Croquettes

To one and one−half cups cold flaked halibut or salmon add one cup thick White Sance.

Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, egg, and

crumbs, and fry in deep fat; drain, arrange on hot dish for serving, and garnish with parsley. If

salmon is used, add lemon juice and finely chopped parsley.

Fish and Egg Croquettes

Make same as Fish Croquettes, using one cup fish and three “hard−boiled” eggs finely

chopped.

Scalloped Cod

Line a buttered baking−dish with cold flaked cod, sprinkle with salt and pepper, cover with a

layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a

few

grains of cayenne, and then in cracker crumbs), add three tablespoons oyster liquor; repeat,

and cover with buttered cracker crumbs. Bake twenty minutes in hot oven. Serve with Egg or

Hollandaise Sauce I.

Salmon Box

Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled

salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with

Chapter XI − FISH

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