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Shape into 8 cakes and chill for 2 hours.
    Fry in the butter or fat until browned on both sides. Serve with hot or cold tomato sauce. Serves 4.

Seafood Newburg
    4 tablespoons butter
    2 tablespoons flour
    2 cups light cream
    1½ cups cubed cooked salmon
    1½ cups cubed cooked halibut
    1 teaspoon salt
    ⅛ teaspoon paprika
    3 tablespoons sherry
    3 egg yolks
    Melt the butter in the top of a double boiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt, paprika and sherry. Place over hot water and cook 5 minutes.
    Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.

POULTRY

    Chicken dishes are a staple with all Jewish families. In this section, you’ll find many delicious but simple ways to prepare chicken in the Jewish style. Everyone knows that the classic Friday night meal of Jewish families throughout the world consists of chicken soup, followed by boiled or roast chicken. To serve anything else might almost border on the sacrilegious in the minds of many who have had no other Friday night dinner during their lifetimes.
    Ducks, turkeys and geese are also important in Jewish cookery. Present methods of production have brought their prices down, and they offer a pleasant change for holiday fare, or for everyday meals, too.

Roast Pullet
    2 cups mashed potatoes
    2 tablespoons melted chicken fat
    ½ cup browned minced onions
    3 teaspoons salt
    ½ teaspoon pepper
    5-pound pullet
    ½ teaspoon ginger
    ½ cup boiling water
    Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.
    Roast in a 425° oven 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350° and roast 1½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

Pot-Roasted Chicken
    4-pound chicken
    1 cup minced onions
    4 tablespoons chicken fat
    2 teaspoons salt
    ¼ teaspoon pepper
    1 teaspoon paprika
    ¼ teaspoon garlic powder
    2 teaspoons flour
    2 cups boiling water
    Have the chicken disjointed. Brown the onions and chicken in the fat. Sprinkle with the salt, pepper, paprika, garlic powder and flour. Stir in the water. Cover andcook over low heat 2 hours or until the chicken is tender. Serves 4–6.

Baked Chicken
    3–4-pound fryer
    1 cup bread crumbs
    ½ cup cracker meal
    2 teaspoons salt
    ½ teaspoon pepper
    2 eggs, beaten
    ⅓ cup chicken fat
    2 onions, thinly sliced
    Have the chicken disjointed. Mix the bread crumbs, cracker meal, salt and pepper together. Dip the chicken pieces in the eggs and then in the bread-crumb mixture.
    Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.
    Bake in a 350° oven 45 minutes. Serves 4.

Fried Chicken with Hot Cranberry Sauce
    2 1½-pound broilers
    2½ teaspoons salt
    ¼ teaspoon pepper
    1½ cups sifted flour
    1½ teaspoons baking powder
    1 egg
    ½ cup water
    Fat for deep frying
    1 cup canned whole cranberries
    ½ cup applesauce
    Have the broilers cut up. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons flour.
    Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.
    Heat the fat to 370° and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350° oven for 30 minutes, removing the cover for the last 10 minutes.
    Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6–8.

Chicken Paprika
    1 4-pound pullet
    3 tablespoons flour
    2 teaspoons salt
    ¼ teaspoon pepper
    4 tablespoons chicken fat
    1½ cups sliced onions
    1