| 1/3 cup half-inch cubes salt pork | 1 quart boiling water |
| 1 onion finely chopped | 3 cups hot milk |
| 1½ cups half-inch potato cubes | 2 teaspoons salt |
| 1 cup half-inch parsnip cubes | ¼ teaspoon pepper |
| ½ cup carrot chopped | ¼ cup dried bread crumbs |
| ½ cup white turnip chopped | 1 teaspoon chopped parsley |
Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.
CHAPTER VIII
FISH[6]
84.—BAKED COD STEAKS
Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.
85.—BAKED STUFFED HADDOCK
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).