The Myrtle Reed Cook Book

by Myrtle Reed

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with [Cream Sauce]. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

BOILED FINNAN HADDIE

Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter.

BROILED FINNAN HADDIE

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter.

CREAMED FINNAN HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried sweet peppers in a [Cream Sauce]. Canned pimentos may be used instead of the green peppers.