1930's in Canada // Food Guide

Cooking Salted Cod

Entertaining someone and all you have is that dried cod from the last relief truck?  Have no clue on how to make a tasty snack from it (or, if you are like most people, you probably cannot make anything from it)?  Look no further and try out this excellent recipe for salted cod hors d'oeuvre (serves eight).

1 lb centre-cut skinless boneless salt cod, rinsed well
1 qt vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup plus 3 tablespoons water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse sea salt
Accompaniment: lemon wedges

Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.

Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)

Sprinkle with sea salt and serve immediately.

Molasses Cookies

Ever envied your neighbour’s delicious cookies?  Ever wanted to be the favourite mother on the street?  Well now you can with our brilliant recipe for Molasses Cookies!

1 cup butter
2/3 c sugar
1 c molasses
1/4 c sour milk
2 1/2 c sifted all purpose flour
2 tsp baking soda
1 tsp ginger
1/2 tsp salt

Cream butter thoroughly. Add sugar gradually and cream together until fluffy. Add molasses and milk. Mix well. Sift flour with soda, ginger, and salt 3 times. Add flour to butter mixture, mix thoroughly. Chill. Roll out dough on floured surface thin and cut out with cookie cutters or a floured glass. Bake on greased cookie sheets at 375 F for 8 minutes, until done.