Arizona republican., 1921-05-29
New EnaIand Salt Fish Dinner

New England Salt Fish Dinner
 This will be a novel and agreeable change for the Friday dinner. Soak a pound of salt codfish in cold water t2 hours. Change the water and cook 15, minutes. Before boiling the fish. boil some peeled potatoes and when pota- toes are hal fdone put on the fish. Cut up one pound of salt pork into tiny bits and fry to nice brown. Drain the fish and place on hot platter Put the pork bits in a hot gravy boat and the potatoes in GOV cred dish. To serve, mix the potatoes and fish on your dinner plate and pour over the friend pork bits and fat. Serve with this sour pickles, cornbread and tomato sauce.
 Fish Loaf-"New England" For a fish loaf secure two fillets of halibut weighing about one and a quarter pounds each. On the bottom of baking dish place three slices of salt pork one this place one of the halibut slices, cover the fish with one cup of soft bread crumbs mixed with salt, pepper and four table spoons Of melted butter; place on this the other fish slice and cover with three slices of salt pork. Bake 30 min utes and just before it is done remove the top slices of salt pork. cover 'ish with half a cup Of bread crumbs. re- ! oven. Serve with egg sauce.
 Lunch Fish Mould
 For a luncheon dish, add to two cups of cold cooked fish that has been run through food chopper one cup of bread crumbs that have been | soaked in one cup of boiling water | for 15 minutes, half a teaspoon of l salt, dash of paprika, one table spoon of melted butter and two well beaten eggs. Pour into a well but l tered mould and steam for 45 min | utes. Unmould on a hot platter and serve with tomato sauce.
 | At the hotel where we stopped
 in Boston the pastry chef was
 making his plum puddings and
 fruit cake for this fall, and as had given him some new recipes he gave his recipes for both the
 pudding and fruit cake, which he told me was over 200 years old. These recipes had to be changed to comply with the
 eighteenth amendment.
 Italian Fruit Toast
 At an Italian csrrs near the Boston
 market they serve fruit toast. Tc
 make cut stale bread in slices, remove
 the crusts and fry a nice brown ir deep fat. Drain and place on a hot
 plate and pour over a fruit sauce For the fruit sauce place in a sauce pan four tablespoons of chopped seeded raisins. six tablespoons o finely chopped raw ham. a pinch o ground sage, two tablespoons o sugar and three tablespoons of milo vinegar. Cook until a syrup is formed Old Style Plum Pudding Mix one pound of chopped candieC peel with two pounds seeded raisins $ two pounds of seedles raisins, one ane a half pounds of Sultanas, two pounds ! of brown sugar, two pounds of breat
 crumbs. two pounds of finely chopped kidney suet, grated rind and juice o two lemons, grated rind and juice 0
 two oranges, quarter pound o
 blanched almonds chopped, two nut
 megs grated. half a teaspoon of pas
 try spice, half a teaspoon of salt ant
 seven we'll beaten eggs. Mix this al
 thoroughly, place inamoulds and boi
 for 12 hours. When cold place in al
 air tight container and store in coo
 dry place. This should be boiled two
 hours before serving. This recipe
 will make seven cl,e-qgart buildings
 For the fruit cake substitute floul
 for the bread crumbs and butter ant
 lard for the suet. In baking the frui
 cake place the mixture in well pa
 pered pans and bake in very slov
 oven.