Tuna patties with lemon sauce 1949

These tuna fish patties are delicious hot or cold. They are great for the lunchbox - just hold back the sauce.
Ingredients:
1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked 3/4 cup seasoned bread crumbs 1/4 cup minced green onion 1 egg 1/2 cup skim milk 1/2 teaspoon grated lemon peel
Lemon Dill Sauce:
1/4 cup nonfat chicken broth 1 tablespoon lemon juice 1/4 teaspoon dried dill
Directions:
In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
With lightly floured hands, form mixture into patties.
Spray a large nonstick skillet with cooking spray and heat over medium heat.
Cook patties, until golden brown on both sides, about 3 minutes per side.
Sauce: combine all ingredients in a small saucepan and heat over medium heat until warm.
Add a small amount of flour and mix with a whisk to thicken sauce.
Spoon sauce over tuna patties and serve.
Makes 4-6 Servings

Fish Loaf

Ingredients for Fish Loaf

1 pound canned salmon or tuna fish or
2-½ pounds flaked, boiled fish, any kind, or
1-½ pounds any raw, white fleshed fish, chopped fine
¼ cup soft bread crumbs
1 tablespoon Argo or Kingsfords Cornstarch
2 tablespoons corn oil
2/3 cup milk
1 egg
1 tablespoon onion, minced
¼ teaspoon salt
¼ teaspoon paprika
1 teaspoon minced parsley (optional)
Instructions
Combine the ingredients in the order given and set aside for twenty minutes.
Rub a medium-sized baking pan with corn oil, dust with the dry crumbs, pack in the fish mixture and bake until firm - about thirty-five minutes - in a moderate oven, 350 degrees F.
Unmold and serve with White or Chopped Egg Sauce, fried Tomatoes, Spanish Sauce or any creamed vegetable.

Scalloped Oysters

Ingrediants for Scalloped oysters 1945

1/4 cup butter melted

2 cups coarse cracker crumbs

2 dozen oysters,scrubbed, shucked, drained, with liquid reserved

1/4 teaspoon pepper

1/3 cup cream

2 tablespoons sherry

1 teaspoon Worcestershire sauce

Directions:
Mix melted butter and cracker crumbs together; sprinkle a third of mixture evenly on bottom of greased shallow baking dish. Add a layer of half of the oysters. Stir together the pepper, cream, reserved oyster liquid, sherry and Worcestershire; pour half of sauce mixture over oysters. Add another third of the butter and crumb mixture to baking dish and top with remaining oysters. Spoon or pour on remaining sauce. Sprinkle remaining crumb mixture over the top and bake at 425degrees for 10 to 15 minutes or until crumbs are lightly browned.

Salmon Croquettes

Salmon Croquettes Recipe:

Canned salmon was one of the cheaper fish that wecould get while growing up in the 1940's ,unless you caught your own fish. My grandmother often bought canned pink salmon or canned mackeral. Withthe mackeral she often stirred them into some fried onion, simmer the mixture, and we ate it over rice. With the salmon, she formed patties, fried them and we called them salmon croquettes.

Here is the recipe I use for that:

Ingredients:

1 12 oz can pink salmon

2 Whole eggs

1/4 cup chopped onion

1/4 cup all purpose flour

2 tablespoons yellow corn meal

1/2 teaspoon salt (depending upon thebrand and how much salt is in it you can leave this out if you want.

1/2 teaspoon ground black pepper

You basically pour all of the ingredients intoa large bowl and mix them. A large spoon or a potato masher worked fine. I add the flour last because I sometimes adust the amount to control the consistency. Mold the dough-like mix that youend up with into patties (like thick home made hamburgers).Coat a frying pan with a little cooking oil. Crisco works just fine. Preheat the oiled pan over medium heat. Slip the patties into the pan, fitting as many as you can but leaving room to turn them. Cook until medium brown on one side, then turn over anddo the same to the other side.I enjoyed eating these hot fresh out of the pan along with rice, maybe some corn or butter beans,and sweetened iced tea. There are many species of salmon (red,pink, king, silver, chum, etc). Each has a different taste based mainly upon how firm the meat is and how much fat is in the meat. I learned to prepare salmon a lot of other ways but croquettes is still one of my favorite.

Jellied Tuna fish

Yikes, I'm not much for something with a name like "Aspic", but jellied thingies seemed pretty popular around the 1940's... Heres another of those recipes.

Jellied Tunafish:

1TB Lemon juice

1TB chopped parsley

1C chopped celery

1C cooked salad dressing

1/2 tsp salt

1/8 tsp pepper

2C flaked tuna

1TB gelatin

1/4 c water

Add lemon juice, parsley, celery, salt, and pepper to the flaked fish. Soak gelatine in cold water 5 minutes and dissolve over hot water. Add to the cooked salad dressing and mix with the other ingrediants. Pour into moulds which have been dipped into cold water. Chill. Unmold. Garnish with lettuce and serve with sliced cucumbers. serves 6

Clam Chowder

New England Clam Chowder Recipe:

Clean and pick over one quart of fresh opened clams, using one cup cold water, drain, reserve liquor, heat to boiling point and strain. Chop the hard part of clams very fine; cut 1-1/2 inch cube of fat salt pork in small pieces and fry; add one sliced onion to this, fry five minutes and strain into stew pan.
Parboil four cups of potatoes cut in cubes in boiling water for five minutes. Drain and put layer in bottom of stew pan, add chopped clams, sprinkle with salt, pepper and generously with flour. Add remaining potatoes, again sprinkle with salt, pepper and flour. Add 2-1/2 cups boiling water.
Cook ten minutes; add four cups of scalded milk, soft part of clams and three tablespoons butter. Boil three minutes and add eight Boston crackers (split and soaked in enough cold milk to moisten). Reheat clam water to boiling point and thicken with one tablespoon butter and flour cooked together; add to chowder just before serving. The clam water has a tendency to curdle the milk, hence this must be added last. This will serve about eight.