Codfish Balls
Ingredients
- 1/2 gallon shredded codfish
- 1 1/2 gallon diced potatoes
- 1 gallon boiling water
- 1/2 cup fat
- pepper
- 1 1/2 cup evaporated milk
- fine bread crumbs
- evaporated milk
Directions
- Cook codfish and potatoes in boiling water until potatoes are tender.
- Drain.
- Mash.
- Add fat, pepper and milk.
- Beat mixture thoroughly.
- Add salt if needed.
- Chill, then shape into-balls and roll in crumbs, undiluted evaporated milk and again in crumbs.
- Fry in deep fat (390f) hot enough to turn a 1-inch cube of bread golden brown in 40 seconds; or use buttered crumbs for dipping and bake in a hot oven (400° f) until crumbs are brown, about 20 minutes.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: codfish, potato, water, fat, pepper, evaporated milk, bread crumb
Equipment: measuring cups, measuring spoons, pot, oven
See Also
Country Kitchen Brown Stew
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Soup
Ingredients: beef chuck, water, Worcestershire sauce, fat, lemon juice, onion, garlic, pepper, bay leaf, sugar, salt, potato, paprika, carrot, allspice
Equipment: measuring cups, measuring spoons, stove, knife
Spareribs, Sauerkraut and Potatoes
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: sparerib, fat, salt, pepper, sauerkraut, brown sugar, potato, water
Equipment: measuring cups, measuring spoons, pressure cooker, stove
Green Tomato Meat Stew
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Ingredients: chuck, onion, salt, water, pepper, green tomato, flour, fat, potato, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Corn Chowder
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: salt pork, onion, corn, potato, tomato, salt, sugar, pepper, water, evaporated milk
Equipment: measuring cups, measuring spoons, knife, pot
Cream of Carrot Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: onion, butter, bread crumb, water, salt, pepper, carrot, evaporated milk
Equipment: measuring cups, measuring spoons, knife, pot, grater
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove