Salmon Croquettes

From a
1946
cook book
~~~~~~~~

.

1 3/4 c. Flaked Salmon
1 c. Thick White Sauce
some Salt
some Pepper
some Cayenne
1 tsp. Lemon Juice
some Crumbs
1 Egg
.

Combine Salmon with
White Sauce,
Seasoning,
and Lemon Juice.
Chill and shape.
Roll in fine Crumbs,
then in Egg,
and again in Crumbs.
Fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes.
~~~~~~~~~~~~~~~~~

Broiled Halibut

From an
1897
cook book
~~~~~~~~

.

Take 1 slice of Halibut
cut from the tail end of the Fish,
but not the extreme end.
In a tin baking pan,
lay a few slices of Onion,
and a bit of Bay Leaf.
After the Fish has been wiped
with a clean damp cloth,
spread 1 side with Butter
and lay the Buttered side on the Onion,
sprinkle with Salt
and set in the broiling oven,
and WATCH IT CAREFULLY.
If necessary turn it without breaking,
and when nearly done,
spread with a mixture of
melted Butter thickened with Bread Crumbs,
and let brown.
Serve in a platter,
garnished with Parsley.
If Onion is not liked, it can be omitted.
= = = = =

Baked Halibut (with Cheese Sauce)

From an
1897
cook book
~~~~~~~~

.

Having sufficiently baked a piece of Halibut,
say 2 or 3 lbs.,
which should be basted freely with Milk,
it can be served with a Cheese Sauce,
made in this way;
Melt 1 Tbsp. Butter,
add 1 1/2 tsp. Corn Starch,
and slowly pour on 3/4 c. Milk;
add 1/2 lb. of Soft Rich Cheese,
cut fine.
Season with
Salt,
Mustard,
and Cayenne.
Add 1 beaten Egg as soon as the Cheese is melted.

.

This combination with Fish is fine.
It will remind you of
Taft's at Point Shirley.
<< <<<<<<<<<<<<<<<<<<

Creamed Shrimp

From a
1946
,,,,cook book,,,,,

.
.

2 c. Cooked Shrimp
1 tsp. Lemon Juice
1/4 tsp. Celery Salt
1 1/2 c. White Sauce
.

Add Shrimp,
Lemon Juice,
and Celery Salt
to Hot White Sauce
and heat thoroughly.
Serve on Toast
or
Crisp Crackers.
Garnish with
Paprika,
and Parsley.

.

Serves 4
````````

Fish a la Creme

From an
1897
cook book
~~~~~~~~

.

Mix smoothly in 1 c. of Cold Milk
1 Tbsp. Flour,
stir it into 1 c. of Boiling Milk,
and,
when thick and smooth,
add the meat of any cold Fish,
picked free from skin and bones.
Season with Salt,
Pepper,
and 1 Tbsp. Butter.

.

If the Cream is desired to be extra rich,
1 well beaten Egg may be added
one minute before removing it from the fire.
Serve hot.
A pinch of Cayenne or
1 salt spoon (= 1/4 tsp.) of Paprika
is relished by many.
~~~~~~~~~~~~~

Hush Puppies

From a
1945
cook book
_ _ _ _ _

.

(To eat with Deep Fried Fish)
~~~~~~~~~~~~~~~~~~~~

.
.

1 c. Corn Meal
2 tsp. Baking Powder
1/2 tsp. Salt
1 medium Onion, {minced
1 Egg
1/4 c. Milk
.

Mix together the Dry Ingredients
and the finely cut Onion.
Beat in the Egg vigorously,
add the Liquid.
Form into small patties
round or finger shaped.
Drop in the deep smoking Fat,
in which the Fish has been fried,
until they are a deep brown.

.

Serve hot and at once.
==================

Baked Sturgeon

From a
1911
cook book
~~~~~~

.

Take a piece of Sturgeon,
about 4 lbs.,
wash and parboil for 15 minutes;
then put in a pan with a little Water
and bake about an hour,
basting it with Butter occasionally.
Serve with drawn Butter.
``````````````````````
_____________

Escalloped Oysters

From a
1903
cook book
ooooooo

.

1 Qt. Oysters
1 c. Cracker Crumbs
1 pt. Sauce
1/2 c. Celery, (chopped)
.

For the Sauce;

.....Melt 1 tsp. Butter,
stir into it
1 Tbsp. Flour;
add
1/2 pt. Milk
and
1/2 pt. Oyster Liquor;
.

Put a layer of Oysters in the bottom of a dish;
season with
Salt & Pepper,
and a little of the Celery;
sprinkle over a little of the Cracker Crumbs;
then pour over the Sauce;
continue in this way till Materials are gone;
sprinkle a thick layer of Crumbs on the top.
Bake for 15 minutes.
=============

Turtle Ragout

From a
1946
cook book
' ' ' ' ' ' ' ' ' ' ' '

.

1 Onion, {chopped
2 Tbsp. Butter
1 Tbsp. Flour
1 Bay Leaf
1 Garlic Clove
1 c. Water
2 lbs. Turtle Meat, {diced
1/4 c. Sherry
.

Cook Onion in Butter;
blend in Flour.
Add all remaining ingredients,
simmer for 30 minutes.
Serves 6
======

Escalloped Shrimps

From a
1912
cookbook
```````````

.

1 1/2 pts. shelled Shrimps
1 pt. boiling Water
1/2 pt. grated Bread Crumbs
3 Tbsp. Butter
1 tsp. Salt, (be generous)
1/8 tsp. Cayenne
1 tsp. Mustard
1 tsp. Lemon Juice
2 Tbsp. Flour
.

Put the Butter in a saucepan and beat it to a cream.
Add the Flour and Mustard and beat until light.
Gradually pour the hot Liquid on this.
Place the saucepan on the fire,
stir the contents until they begin to boil.
Now add the Lemon Juice
and 1/2 of the Salt & Pepper;
cook for 6 minutes,
after which stir in the Shrimps.
Turn the mixture into a shallow escallop dish
that will hold about 1 quart;
cover with the grated Bread Crumbs,
and dot with 1/2 tsp. of Butter
broken into little bits.
Bake for 20 minutes in a rather hot oven.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Creamed Salmon

From a
1914
cookbook
``````````

.

1 Tbsp. Butter
1 Tbsp. Flour
1 c. Milk, or Cream
some Salt
some Pepper
1 can Salmon
2 Eggs, {beaten
.

Melt the Butter and blend the Flour into it.
Slowly add the Milk which must first be heated.
Stir constantly until boiling point is reached,
and mixture is smooth.
Salt and Pepper to taste.
Into this put the contents of a can of Salmon,
free from bones, skin, and fat.
Heat thoroughly and add the beaten Eggs.
Stir until Eggs are cooked.
Serve at once.
(Add a little Lemon Juice if liked).
~~~~~~~~~~~~~~~~~~~~~~~~

Pickle Fish, how to...

From an
1888
cook book
'''''''''''''''''''''''''''''

.

Take any freshly caught Fish.
Clean and scale them,
wash and wipe them dry.
Cut them into slices a few inches thick,
put them in a jar with some Salt,
some Allspice,
and a little Horseradish.
When filled cover them with
good strong Vinegar.
Cover it well with a good cover.
Let it stand in your oven a few hours.
Don't let the oven be too hot.
This will keep six months.
Put it immediately in the cellar,
and in a few days they will be fit for use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Shrimp Wiggle

Found in a

1945

cook book

"""""""""""""

.

1 Tbsp. Butter

1 Tbsp. chopped Onions

1 c. boiled Rice

1/2 can Tomato Soup

1 dash Red Pepper

little Salt

1 c. Cream

2 cans cleaned Shrimp

2 c. small Peas, -{cooked or canned

some Crackers or Toast

.

Place Butter in top of double boiler.

Add chopped Onions, boiled Rice,

Tomato Soup, Red Pepper, and Salt.

Cook until Onion is done,

then add the Cream, Shrimp, and Peas.

Reheat, but do not boil.

Stir, and serve on crisp Crackers,

or Toast.

---------------

Yum!

Grilled Sardines

From a

1946

Cook Book

""""""""""""""

.

12 Large Sardines

1 Tbsp. Lemon Juice

6 pieces Toast

.

Drain Sardines and heat thoroughly

in a chafing-dish.

Turn frequently;

add Lemon Juice.

.

Serve on finger-length pieces of Toast.

--------------------------------------

Creamed Salmon on Toast

From a

1907

cook book

"""""""""""""""

.

2 c. Salmon

2 Tbsp. Butter

2 Tbsp. Flour

1 Tbsp. Onion, -{chopped

1/2 c. Olives, -{finely chopped

1 c. Cream

3 Egg Yolks

some Salt

some Paprika

some Cayenne

.

Melt the Butter;

add Onion;

when yellow add Flour, Olives, and Cream.

Cook for 5 minutes.

Season;

add Egg Yolks, and Salmon.

Heat for about 3 minutes, stirring occasionally.

.

Serve over a slice of Toast.

*

Hot Fish Sandwiches

A cook book:

From the office of

SENATOR HUBERT H. HUMPHREY

""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

1955

1 Tbsp. Fat
1 1/2 Tbsp. Minced Green Pepper
1 Tbsp. Minced Onion
2 large Eggs, -{slightly beaten
1/4 c. Milk
1/2 tsp. Salt
3/4 c. Flaked Canned, or Cooked Fish
some Toasted Rolls
.

Heat the Fat and cook the

Green Pepper & Onions in it

until they are tender.

.

Combine remaining ingredients,

and add to Vegetables.

.

Cook over low heat,

(or over boiling water in double boiler),

stirring constantly, until thick & creamy.

..

Serve hot, on toasted Rolls.

____________________

Pickled Fish

From:

The Town of Tenstrike, Mn.

.

Cut Fish into small pieces.

For each Quart of Fish,

use...

5/8 c. Iodized Salt, disolved in small amount of

White Viegar.

.

Place Fish pieces in extra large jar, with lid, -{or 5 Qt. ice cream pail,

with cover, may be used.

.

Pour Salt mixture over Fish, & compleatly cover with White Vinegar.

..

Keep in refrigerator for 5 days. Shake several times each day.

.

After 5 days,..... Rince Fish, & soak in plain Water for about

1/2 hour.

.

Bring to a boil... then let cool.

__________

.

Brine:

~~~~~~~~~~~

1 part Sugar

2 parts White Vinegar

2 Tbsp. Mixed Pickling Spices, ~ (or amount to fit taste)

some Onions, -{sliced

.

Cover Fish, and mix thorouly to be sure all

pieces of Fish are covered with brine.

.

Place Fish in jars, and cover with Brine.

Place lids on jars.

(no need to seal them)

Keep in cool place.

.

Fish are ready to eat in a day or two.

"""""""""""""""""""""""""""""""""""""""

Canned Fish

To each Quart;

Pack Fish into jars,

add 2 level tsp. canning Salt.

Also add;

1 Tbsp. Olive Oil, ~ or Wesson Oil,

2 Tbsp. Catsup,

1/4 c. Vinegar.

`

Process 90 minutes at 10 pounds of pressure...

in a Pressure Cooker, Canner.