Brook Trout

Ingredients

• one cupful of milk
• one pound of clean salt pork
• one pint of water
• one quart of milk
• one pint of codfish picked up into shreds
• one pint of mashed potatoes
• one pint of milk
• two tablespoon fuls of butter
• one quart of cream
• three tablespoonfuls of flour
• one-half cupful of cold milk
• three pints of oysters
• two tablespoonfuls of butter
• one quart of cream to boil
• a slice of salt pork cut up in little pieces
• a piece of butter size of a small egg
• a piece of butter
• one-half bowl- fuls of sliced potatoes
• one-half good-sized onions
• two pow- dered crackers
• one dozen fair- sized potatoes
• one onion
• three eggs
• one loaf of bread
• three cup- fuls of them in two tablespoonfuls of butter
• pepper
• salt

Directions

1. Salt and pepper the fish inside and out (after they have been wiped very dry). Fry nice slices of salt pork; when crisp, take from the pan; keep hot to garnish your fish platter. Roll the trout in flour or corn meal, and fry in the hot pork fat until thoroughly cooked through and of a deep brown color. Put on a hot platter, with the slices of pork on the outer edge.

2. Mrs. Geo. C. Ginty.

3. CLAM CHOWDER— No. 1.

4. Wash fifty clams thoroughly, and put in a kettle with a dipper of water. Boil enough to open ; save the brine ; cut the heads off the clams and chop fine ; fry to a nice brown a slice of salt pork cut up in little pieces. To a dipper of water add one and one-half bowl- fuls of sliced potatoes, one and one-half good-sized onions, pepper and salt. Let boil until tender; add a little more water, if needed ; then add the clams and liquor, one cupful of milk, the fried pork, and two pow- dered crackers; put the clams in before stirring the potatoes; take out the pieces of pork before serving. After all the ingredients are in, let it boil up once.

5. Mrs. Hiram Allen,

6. New Jersey.

7. CLAM CHOWDER— No. 2.

8. The clams used for this chowder should be " Soft Shell" or " Slim Necks " (never use " Quahaugs "). The

9. 22(3 THE GOOD CHEEK COOK BOOK.

10. proper kind are put up in cans on the coast of Maine, and may be purchased at any first-class grocery store. Of course, clams in the shell are better, but these serve the purpose nicely. Pare and slice thin one dozen fair- sized potatoes ; slice thin one pound of clean salt pork and place in an iron kettle over the fire until the fat is drawn ; remove the scraps ; to the fat add a layer of sliced potatoes, then one of clams, and one onion, chopped fine; when all are in, add one pint of water, salt and pepper. Boil until the potatoes are cooked ; then add one quart of milk and one-half a dozen common crackers split. Let this come a boil. Remove and serve. One can of clams will be sufficient.

11. J. H. Grafton,

12. Winona, Minn.

13. CODFISH (Baked). Soak one pint of codfish picked up into shreds. After it has soaked a few hours, simmer it on the. stove until tender; drain off the water, make the fish as dry as possible, and add to it one pint of mashed potatoes, three eggs, well beaten, one pint of milk, a good lump of butter. Mix all together, and bake three-quarters of an hour. Mrs. Daisy Grossman.

14. CODFISH balls.

15. Take a large bowlful of picked up codfish which has simmered on the stove until perfectly tender, drain it very dry with your hands, or press with the back of an iron spoon ; put this into a bowlful and a half of hot mashed potatoes ; add one Q,g^ (not beaten), a piece of butter size of a small egg, pepper and salt, if it requires

16. THE GOOD CHEEK COOK BOOK. 227

17. it ; mix up well, and roll into egg-shaped balls. Just before you fry, roll in flour ; have your lard very hot and as much as you would to fry cakes ; they will come to the top (if the lard is good), when you can roll them over with a fork to brown on the other side ; drain as you take them out, so the}' will not be greasy.

18. Mrs. Geo. C. Ginty. codfish in cream. Pick the fish up fine, and let it simmer on the back of the stove two or three hours; pour off the water; add milk, a piece of butter, a couple of eggs well beaten, and a little flour stirred up in cold milk ; stir until the proper thickness, and serve with rings of hard boiled egg over the top (use cream instead of milk, if you have it, and not quite so much butter).

19. Mrs. L. C. Stanley.

20. cream loaf oysters. One loaf of bread, two tablespoon fuls of butter, one quart of cream, three tablespoonfuls of flour, one-half cupful of cold milk, three pints of oysters. Bake a loaf oi bread in a round two-quart basin ; when two or three days old cut out the heart of the bread, being careful not to break the crust. Rub the crumbs fine, and dry them for a few minutes in the oven. Fry three cup- fuls of them in two tablespoonfuls of butter. As soon as they begin to look golden or crisp, they are done (it takes about two minutes over a hot fire, stirring all the time). Put one quart of cream to boil ; when it boils, stir in three tablespoonfuls of flour, which has been mixed with the cold milk. Cook eight minutes; season

21. 228 THE GOOD CHEER COOK BOOK.

22. well with salt and pepper. Put a layer of sauce into the loaf from which you took the crumbs, then a layer of oysters, pepper and salt ; then another layer of sauce and one of fried crumbs; continue this until the loaf is nearly full. Have the last layer a thick one of crumbs. Bake slowly half an hour. Garnish your dish around the loaf with celery sprigs and send to table.

23. Mks. Grundy.

24. ceea:v[ oysters. Put one quart of cream and fifty oysters in separate kettles to heat (oysters in their own liquor). Let them come to a boil ; when sufficiently cooked, skim ; take out of the liquid and keep hot. Put cream and liquid together; season to taste, and thicken with powdered cracker; when sufficiently thick, stir in oysters, and serve at once. Mrs. A. Hoffman.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.