Breakfast Menu: Oranges, Salt Codfish Hash, Golden Corn Cake, Coffee
The Boston Cooking-School Cook Book (1918)
Fannie Merritt Farmer
Oranges
Salt Codfish Hash
Golden Corn Cake
Coffee
Salted Codfish Hash
1 cup salt codfish
2 heaping cups potatoes
½ tablespoon butter
1/8 teaspoon pepper
Wash fish in cold water, and pick in
very small pieces, or cut using scissors. Wash, pare, and soak
potatoes, cutting in pieces of uniform size before measuring. Cook
fish and potatoes in boiling water to cover until potatoes are soft.
Drain thoroughly through strainer, return to kettle in which they
were cooked, mash thoroughly (being sure there are no lumps left in
potato), add butter and pepper. Beat with a fork two minutes. Try out
fat salt pork, remove scraps, leaving enough fat in pan to moisten
fish and potatoes. Put in fish and potatoes, stir until heated, then
cook until well browned underneath; fold, and turn like an omelet.
Golden Corn Cake
1 cup corn meal
1 cup flour
¼ cup sugar
5 teaspoons baking powder
¾ teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter
Mix and sift dry ingredients; add milk,
egg well beaten, and butter; bake in shallowed buttered pan in hot
oven twenty minutes.
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