4. Fish Balls.—To one-half pound package “Gold Wedge Brand” Fibered Codfish add double quantity mashed potatoes. Saturate the codfish with cold water slightly, and strain through a cloth (requires no soaking.) Mix thoroughly with the potatoes; add one tablespoonful of butter and a little pepper. Shape into small balls and fry in hot lard.
The addition of an egg to the above receipt improves it very much.
For Creamed Codfish.—Saturate as above; to a gill or cup of fish add two of milk and one tablespoonful of butter. Let it come to a boil; then add one teaspoonful cornstarch and one egg well beaten. Served on toast it makes a delicious dish.
Fish Sauce.—Rub smooth 2 tablespoons of butter with 1 of flour, stir into a pint of boiling milk, let it simmer a few minutes; have ready in the sauce dish a hard boiled egg, cut fine; pour the sauce over it.
A Nice Relish for Breakfast or Tea, Broiled Smoked Halibut.—Remove the skin and soak over night with the skin side downward. Broil and garnish with butter and serve hot.
Stewed Codfish (Salt).—Take a thick white piece of Diamond Wedge salt codfish, lay it in cold water for a few minutes to soften it a little, enough to make it more easily to be picked up. Shred it in very small bits, put it over the fire in a stewpan with cold water; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to quantity. Set it over the fire again and let it boil slowly about three minutes, now add a good sized piece of butter, a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream. Stew five minutes longer, and just before serving stir in two well beaten eggs. The eggs are an addition that can be dispensed with, however, as it is very good without them. An excellent breakfast dish.
Codfish a la Mode.—Pick up a teacup full of Diamond Wedge salt codfish very fine, and freshen—the dessicated is nice to use; two cups of mashed potatoes, one pint cream or milk, two well beaten eggs, half cup of butter, salt and pepper; mix, bake in an earthen baking dish from twenty to twenty-five minutes; serve in the same dish placed on a small platter, covered with a napkin.
Fillet of Sole Baked.—Cut a fish of four pounds into fillets, about five inches long by four inches wide, each end tapering to a point. Put these in buttered pan, cover with sauce allemande ([No. 34]) and sprinkle with bread crumbs and dot with bits of butter. Bake until well browned. Add a wine glass of sherry to half a pint of sauce allemande, boil ten minutes and pour around the fish and serve.
For Escalloped Codfish.—Freshen one-half pound package of Shute & Merchant’s Fibered Codfish by soaking three minutes in cold water, then add one pint of cracker crumbs, one tablespoonful of butter and four eggs, beaten light. Season to taste, bake until brown, serve hot.