The Fort Dodge Messenger & Chronicle: March 31, 1916

Housewives Recipes

Fort Dodge Women Contribute Tested Receipes in the Culinary Art.

Menu

Lamb Chops
Sweet Potato au Gratin
Cole Slaw
Brown Bread
Brown Betty

Sweet potato au gratin

5 medium sized cold boiled sweet potatoes, 3 tablespoons sugar, 1 tablespoon butter, salt, pepper, milk, one cup breadcrumbs. Cut the potatoes in to 1-3 inch slices. Put a layer in a baking dish, sprinkle with salt, pepper, and brown sugar. Dot over with butter. Add second layer of sweet potatoes, add milk to cover. Add buttered crumbs and bake until brown.

Fish Balls With Tomato Sauce

1 1/2 cups fish flakes, 3 cups potatoes, 2 tablespoonfuls butter, 1 cup milk, 1 egg, 1/2 can tomatoes, 1/2 onion, 3 peppercorns, 1 bay leaf, 1 tablespoonful butter, 1 tablespoonful flour.

Put the potatoes (cut in small pieces) and fish in a stew pan, cover with boiling water and cook until the potatoes are done. Drain off the water, then mash and beat until very light. Add the milk and butter and season with pepper and salt. Next the unbeaten egg and whip until light. Shape into balls, roll in egg and sifted bread crumbs, then fry in smoking-hot fat for just a moment. Drain on soft paper.

Tomato sauce – Stew the tomatoes, onion, peppercorns and bay leaf ten minutes, then rub through a sieve. Cook the flour and butter in a saucepan until bubbly; add the tomatoes slowly. Season with salt and pepper and pour around fish balls. The entire cost of fish balls and sauce enough for a family of four will not exceed twenty-five cents. (Editor’s note: The twenty-five cent meal would be around $4.95 today. Remember this was wartime, and economizing and saving meat were important. In addition, this was published during Lent, so that was another reason to save meat.)

Lentil Cropuettes

1 cup lentils, 1/2 cup water, 1 stalk celery, 1/2 onion, 3 sprigs parsley, 1 cup bread crumbs, 2 tablespoonfuls flour, 2 tablespoonfuls butter, 2-3 cup milk, 1 egg. (Editor’s note: I’m honestly not sure if the milk is 2 to 3 cups or 2/3 cup, since there is a hyphen in the original article. I lean toward 2/3 cup because it’s not plural.)

Soak over night the lentils, celery, onion and parsley. In the morning cook to a pulp, strain through a sieve, add bread crumbs, egg and salt and pepper to taste. Make a sauce by creaming together the flour and butter and pouring on gradually the milk. Bring to the boiling point, add the lentils mixture and mix thoroughly. When cool, form into balls, dip in egg and crumbs and fry in deep, hot fat. The recipe should serve at least three people. This dish is a splendid substitute for meat.

(Editor’s note: There are more recipes, which I will add later and then remove this note.)

Tags: 1916