FISH AND OYSTERS.
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 andpepper, 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 kindof 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.