Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-01-15

M SOo -
One pound salt cod, thick part; /
tablespoon butter. 1 tablespoon flour, 2
tablespoons finely cut onion, 2 cups
strained tomatoes, dash pepper l ta-
blespoon finely chopped parsley.
Purchase l pound of salt Goldfish. Thu
thick centre part is the best. Rinse
with cold water, put into saucepan,
cover with cold water and stand aside
for 6 to s hours Of you want it for the
evening meal put it In cold water after
breakfast). changing the water two or
three times during the day. Put on the
fire in old water and let it come to he
boiling point (but do not let it bold for
SIS to 40 minutes. Put into q small
saucepan the onion and butter n fry
slowly until the onion is cooked
through, but not brown, then add the
-four and then the tomato, boil 3 min
utes. Drain the fish and pour the
sauce over and boil 3 minutes. Re-
move the fish with skinner. being
careful not to break, and then pour
over the sauce; garnish with the
chopped parsley.
Goldfish with MscaroDi.
One cup elbow macaroni, 2 cups
strained tomatoes, ! cup salt Goldfish,
1 tablespoon butter, 1 tablespoon flour,
dash white pepper, 2 tablespoons green
bread crumbs. Put the macaroni into
saucepan with 1 quart boiling water,
boil rapidly 80 minutes, drain, blanch
with cold water. Wash the Goldfish,
break into small pieces, put into sauce
pan, cover with cold water and place
on stove; bring to a boiling point, pour
off the water and cover a second time
with cold water and bring to a boil;
repeat this again, so it will not b9 too
salty. Mix the Goldfish with the maca-
roni and cover with a sauce made
as follows: Put the tomatoes into
saucepan, add the onion juice, rub the
flour and butter together until smooth,
then add to the boiling tomatoes, stir
ring until 1t thickens; add the pepper.
Pour over the macaroni and Goldfish
and mix; put into bakedish, which has
been brushed with a little butter.
cover the top with the bread crumbs
and bake 20 minutes in hot oven.
Codns sounie.
One pound salt Goldfish, 2 cups
mashed potatoes. 3 eggs, 1 tablespoon
butter, dash white pepper, dash pap
rika.
Wash the salt Goldfish, pick apart into
small pieces and put into cold water
for thirty minutes; drain and cover
with cold water, put on fire and have
it come to the boiling point; drain
and cover with cold water; again bring
1t to boiling point. Drain and add the
potatoes, to which have been added
the yolks of eggs, beaten very light;
then add the butter, pepper and pap
rika; fold in the well-beaten whites
of eggs. Brush bakedish with butter;
put in the mixture, rough with fork
and bake in hot oven twenty to thirty
minutes, or until nice and brown.
Goldfish Cakes.
One pound Goldfish (salt), two cups
mashed potatoes, one-half cup milk,
one tablespoon grated onion, o~ne-fourth
teaspoon pepper, one teaspoon butter,
one egg. Wash and soak the codhsn
twenty minutes in cold water. Put on
slow fire in fresh cold water and bring
to the boiling point remove all bone
ana put through meat chopper; add
the mashed potato, onion. butter, pep
per and one-half of the milk; mix and
form into shape. Roll in bread crumbs.
sicH III eBB NoHo oS5' DcdtSh VIII OIe
tablespoon milk, then in bread
crumbs. Fry in deep, hot fat or bake
in oven.
Dreamed Goldfish On Tonst.
One cup salt Goldfish, one cup milk,
one tablespoon butter, n tablespoon
fi',ur. one-half teaspoon grated onor,
d"eh paprika. This makes a very nice
and asily-prepared breakfast dish.
Soak the Goldfish over night; In the
morning pour off the water and cover
with cold water and put on stove and
bring to the boiling point; then pick
into small pieces and cover with sauce;
mix and serve on toast.
sauce-Put the butter into saucepan.
ada the onion and -four. mix well end