April 13, 1956 Fish and Egg Croquettes, Apple-Scotch Meringue Pie, Meringue

 Fish and Egg Croquettes

(Tuna, salmon, white fish of any kind -- chicken or turkey OK)

1/4 c. butter

1/4 c. flour

1 c. milk

1 1/2 t. salt

1/4 t. pepper

1/2 t. thyme

2 c. flaked fish (2 7-oz. cans)

2 T. lemon juice

2 T. chopped parsley

3 T. minced onion

2 hard-cooked eggs, finely chopped

3/4 c. fine cracker crumbs

1 egg, slightly beaten

1 T. water

Make a thick white sauce of butter, flour, milk and seasonings. Cool. Combine fish, lemon juice, parsley, onion, chopped eggs and 2 T. of cracker crumbs.Mix with white sauce. Chill thoroughly. Divide mixture into 12 equal parts and shape into rolls.  Mix egg and water. Roll croquettes in remaining crumbs, dip in egg, roll in crumbs again. Fry in deep fat at 375 degrees until well browned, 3 to 5 minutes. Drain well on absorbent paper. 

Apple-Scotch Meringue Pie

1 c. brown sugar

1 c. water

1 1/2 t. vinegar

6 large apples, peeled and sliced

3 T. butter

4 T. flour

1/2 t. salt

9 inch baked pastry shell

Combine sugar, water and vinegar in saucepan, bring to boil. Add apples, cooking until tender; remove from syrup. Cream butter and flour together, add hot syrup, stirring constantly. Cook until thick and smooth; add salt, stir in apples, blend lightly. Turn into pastry shell. Top with meringue.

Meringue

2 egg whites

4 T. sugar

Pinch salt

1 t. vanilla

Beat egg whites with salt until they are stiff but not dry. Add sugar a little at a time, beating until mixture forms peaks. Add flavoring. Spread on top of pie. Bake at 400 degrees for 5 minutes.