Tangerines

Creamed Mackerel Cornmeal Puffs

Coffee

Tangerines

Divide the skin into eighths, beginning with the blossom end. Taking care to cut just through the skin, peel down and then separate the sections of the fruit, so they will lie on the skin, forming a flower effect. Do not separate at the base.

Creamed Mackerel

Soak a salt mackerel for 24 h, then lay in a shallow stew pan, and add 1 1/4 c milk. Simmer for 15 m. Remove the fish to a hot dish and add to the hot milk 2 T flour rubbed to a paste with 2 T butter. Stir until thickened and the flour thoroughly cooked. Add a dash of pepper, 1 T chopped parsley and pour around the fish.

Cornmeal Puffs

Scald 1 c milk, add 1 T butter, 1/4 t salt, then gradually stir in 1/2 c cornmeal; cook a few m, stirring constantly, then cool. Beat 2 eggs lightly, add to the cornmeal mixture, then add 1/4 c sugar, 1/4 c flour and 2 t baking-powder sifted together. Mix thoroughly, turn into hot buttered muffin pans and bake 15-20 m in a hot oven. This recipe makes 12 delicious puffs.

Preparing The Meal

The mackerel should be soaked the day before.

The first thing in the morning start the sponge for the rolls for lunch, then make the cornmeal puffs and while baking cook the mackerel, make the coffee, prepare the tangerines and place on the table. Make the roux (p. 38) for thickening the milk for the fish, then place the fish on the table. Remove the fish to a hot platter, thicken the milk, and when the sauce is thoroughly cooked pour around the fish. Place where it will keep warm while the fruit ii, being eaten, then serve the mackerel, cornmeal puffs and coffee.