January 6, 1956 Fried Oysters, Tartar Sauce, Twice Fried French Fried Potatoes, How To Clarify Fat, Dutch Apple Pie, Apple Crisp

Menu
Fried Oysters      Tartar Sauce
F. F. Potatoes      Frozen Peas
Dutch Apple Pie

Fried Oysters

1 pint large oysters
1 egg
1 T. milk
1 c. fine bread crumbs
1 t. salt

Pick over oysters, removing any shell. Beat egg slightly with milk. Season bread or cracker crumbs with salt. Dip oysters in crumbs, then egg mixture and again in crumbs. Place fat in deep fryer, set control for 375. Fry oysters 3 or 4 minutes. Drain on absorbent paper. Serve at once with Tartar Sauce. Serves 4.

Tartar Sauce

1 c.mayonnaise
1/3 c. chopped sweet pickle
1/3 c. cream
1/3 c. chopped stuffed olices

Combine all ingredients. Chill in refrigerator before serving.

Twice Fried French Fried Potatoes

4 potatoes. Wash and pare them and cut in lengthwise strips and about 2 1/2 by 3/8 inches long. Soak about 1/2 hour in slightly salted ice water. Drain thoroughly between towels. Fry at 350 degrees for about 7 minutes. Fry until potatoes are tender but now brown. Drain, place in cool place until serving time. Do not overcrowd basket. Fry as many potatoes as needed. When ready to serve set temperature for 400 degrees and fry potatoes about 2 minutes until brown. Drain on absorbent paper. Sprinkle with salt, serve at once.

How To Care for Fat After Use

1. Cool fat slightly
2. Strain through cheese cloth. To do this line a  strainer with several thicknesses of cheese cloth and set the strainer over the can which you wish to store the fat.
3. Cover and store fat in cool place or refrigerator.

How Clarify Fat

Usually fat must be clarified after repeated use. To do this use a raw potato. Cut potato into 1/4 inch slices. Place used fat in cooker, add potatoes and set control for 175 degrees F. When fat stops bubbling and potato slices are brown, strain fat and store again. The next time you fry it may be necessary to add a little fresh fat.

Apple Crisp

1/3 c. flour
1/2 c. nonfat dry milk
3 T. sugar
1/4 t. nutmeg
1/4 t. salt
1 t. cinnamon
1/2 c. butter
4 c. pared, sliced apples
1/2 c. sugar
1/2 t. cinnamon

Grease a shallow baking pan holding about 6 cups. Mix flour, instant dry milk, 3 T. sugar, nutmeg, salt and 1 t. cinnamon in small bowl. Mix the butter in with a fork until crumbly. Put the apples, 1/2 c. sugar and 1/2 t. cinnamon into the greased baking dish. Sprinkle crumb mixture on top of apples. Bake at 325 degrees until apples are tender when pierced with a fork (about 45 minutes).

 For Dutch Apple Pie

Follow Apple Crisp recipe, putting apple mixture into a 9" pie pan lined with unbaked pastry. Sprinkle crumb mixture over the apples. Bake at 325 degrees F for about 1 hour.

July 1, 1955

Friday Menu

Pan Fried Haddock Fillets

Tartar Sauce      Lemon Wedges

Home Fried Potatoes

Green Vegetable      Cabbage Salad

Cheese Luncheon Loaf

Welsh Cheesecakes

Pan Fried Fillets

2 pounds haddock fillets
1 egg, beaten
1 T. milk
1 t. salt
Dash pepper
1 c. bread crumbs, cracker crumbs, cornmeal or flour

Cut fillets into serving size portions. Combine egg, milk, and seasonings. Dip fish in egg-wash and roll in crumbs. Place in heavy frying pan which contains about 1/8 inch fat, hot, but not smoking. Fry at moderate heat. When brown on one side turn carefully and brown other side. Cooking time about 10 minutes, depending upon thickness of fillets. Drain on absorbent paper. Serves 6.

Tartar Sauce

3/4 c. mayonnaise
1 t. finely chopped onion
1 1/2 t. chopped pickles
3 stuffed olives, chopped
1 1/2 t. parsley, chopped
1 T. tarragon vinegar

Mix ingredients together well.

Cheese Luncheon Loaf

2 c. basic biscuit mix
1/2 c. grated sharp cheese
3/4 c. milk

Mix all ingredients together. Pour into well greased loaf pan 8 x 5 x 2 1/2 inches. Bake at 350 degrees for 35 to 40 minutes.

Welsh Cheesecakes

An English recipe. From Mrs. Lily Proctor.

1 1/4 c. flour
1 t. baking powder
1/2 c. fluffo
1/4 t. salt
4 T. ice water

Combine above ingredients as for pie crust. Line small patty tins with pastry. Put a teaspoon of strawberry or raspberry jam in each and cover with filling as below.

Filling for Cheesecakes:

1/4 c. butter
2 T sugar
1 egg
1/2 t. vanilla
3 T. rice flour
2 T. fine coconut
1 T. baking powder

Cream butter and sugar, add egg and vanilla and mix well. Stir in flour, coconut and baking powder. Cover jam in tarts with mixture. Bake at 400 degrees 20 minutes.

Note: You can purchase rice flour at Atlantic Supply.