The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1959-02-27
GOLDSBORO WRITER HAS
PRAISE FOR ROANOKE Id.
COOK BOOKS RECIPES
By MRS. HENRY BELK
Nv NollaL AY y

1
The writer of this column has
for today turned it over to the
woman who lives at his house, his
wife, who is in fun called by him
the General Manager. He wanted
a discussion of seafood recipes
Eating seafood with relish is an
accomplishment of his; cooking il
is not.
l walk with fear and trepida-
tion in the path which the dis
tinguished Ben Dixon MacNeill re-
Gently trod. He gave to readers
OF this column noteworthy ways
for cooking seafoods which made
me almost drool. He has invited
US to Buxton to sample some of
his recipes. We have been offered
Z ride there by a friend. l can
hardly wait to go again to Bux-
ton.
The Roanoke Island, Cookbook,
made up of recipes collected by
members and friends of the Man
teo, N. c., Woman's Club, is the
book he assigned for the General
Manager to discuss and he partic-
ularly wanted write-up of the
seafood recipes in the book. 1t
may be secured for SITS from
Mrs. Ralph Implicit, Manteo,
N. c. The book is unusual in its
formal: 1t is bound in red with
each recipe on a cardboard like
sheet of paper and the collection
of recipe cards is put together
with black rings. There is a red
card between each section of foods
card index style. Many other sec
tions besides seafoods interested
me, but perhaps they are most
unusual as Manteo is a coastal
town.
Clam Fritters
Here is how Mrs. J. E. Baum
makes clam fritters.
IL chopped clans
Salt and pepper to taste
Enough Bisquick to make CLANS
stick together
Drop by spoonfuls in hot fat
and cook until brown on both
sides. Drain on paper to absorb
excess fat.
Fish Cakes
A regional dish is Mrs. J. En-
NETT Winlslow's Dare County Fish
Cakes:
ID. channel bass, boiled and
flaked finely (other fish too)
IL medium potatoes
a T butter
2 sweet basil chopped fine
Pepper and salt to taste
A eggs
Peel and dice potatoes. Boil and
mash. Drain thoroughly and stir
in butter, then seasoning. Beat
fish and potatoes together vigor-
ously with a fork to make it very
light and fluffy. Then beat in eggs
one at time. Chill for at least
half an hour. Since fish cakes. like
pastry, thrive on little handling,
drop your mixture from a fork
into hot fat and cook until golden
brown.
Kedgeree
And here's a new dish to me;
perhaps it is local, too:
3 cups hot rice
8 T butter
8 cups flaked fish
(scallops or lobster chunks)
Y cup rich milk
5 hard boiled eggs, chopped
Salt and pepper to taste
Season rice with salt and pep
per then mix butter into it and
add flaked fish, milk, chopped
eggs, parsley and paprika, if de-
sired. Heat thoroughly over hot
water and serve. Any good fish
can be used but cod and haddock
are most commonly used.
ScallOped Oysters
I have been making scalloped
oystesr ever since l started house
keeping in Wake Forest a good
many years ago when my husband,
fresh out of Duke (then Trinity
College, taught English and news
writing at Wake Forest College
and headed the public relations
bureau. He not only headed it;
he was the bureau, with student
help sometimes. But back to the
oysters. Mrs. Sarah H. Everett
who gave her cooking knowledge
to the Manteo Woman's Club, has
several new, to me, twists to one
of our favorite dishes:
l at. oysters with juice (if
there ISN'T enough juice to
make a quart add enough wa
teri
y cup shortening
2 T flour
2 T onion, minced
y Glove garlic, minced