Codfish Balls with Rice

CODFISH BALLS WITH RICE

1 1/2 cups codfish
1 tablespoon vegetable fat
1 cup hot mashed potatoes
1 well beaten egg
1 cup hot boiled rice
3 teaspoons milk

Mix together and make into balls. Fry in vegetable oil.
Serve hot.

Summer Salad

SUMMER SALAD

2 tablespoons granulated gelatin soaked in 1/2. cup water
1 shredded pineapple
Juice of 1 lemon
2 large cucumbers

Grind cucumbers. Drain juice from cucumbers and pine-
apple. Heat with lemon juice and pour over gelatine. When
cold, add cucumber and pineapple pulp. Put in individual
molds and serve with mayonnaise

Nut Bread

NUT BREAD

1/2 cup cornmeal
11 cups rye flour
1 teaspoon salt
4 teaspoons baking powder
1 level teaspoon vegetable fat
1/2 cup milk
3/4 cup boiling water
1/2 cup chopped nuts

put cornmeal into a bowl, add salt, fat and boiling water,
mix: let stand 20 minutes. Add flour mixed with baking pow-
der and the milk and lastly the chopped nuts. Mix light,
pour into a well-greased bread pan; let stand in a warm place
20 minutes. Bake in a moderately hot oven. Do not cut until cold.

Oatmeal Macaroons

OATMEAL MACAROONS WITH CORN SYRUP

1 tablespoon fat
2 teaspoons Almond Extract
1/2 cup corn syrup if desired
2 tablespoons sugar
1 teaspoon salt
1 egg
1/2 teaspoon baking powder
1 1/2 cups oatmeal
1 tablespoons flour

Combine the melted fat and the sugar and syrup, add the
beaten eggs and stir in the other ingredients. Drop from a
teaspoon on greased sheets or pans and bake in a moderate
oven for 15 minutes. This makes 25 to 28 cookies about 2
inches in diameter.

Bean Sandwiches

BEAN SANDWICHES

Baked beans mashed to a paste, add mustard, a few drops
of vinegar and finely chopped celery leaves. Excellent served
between slices of brown or white bread.

Beans may be mixed with mayonnaise.

Mock Hollandaise Sauce

MOCK HOLLANDAISE SAUCE

2 tablespoons butter
1 teaspoon pepper
2 tablespoons flour
Few grains cayenne pepper
1/4 cup milk
2 eggs, yolks
1/2 teaspoon salt
1 tablespoon lemon juice

Mix the butter with flour until well blended. Add milk
and seasonings. Bring to boiling point. Stir in yolks beaten
add butter, bit by bit, and lemon.

Chocolate Molasses Cake

INEXPENSIVE CHOCOLATE CAKE

1 egg yolk
1 cup sweet milk
1 cup sugar
1 tablespoon butter
1 1/2 cups flour
4 small or 2 large squares unsweetened chocolate
1 teaspoon soda

Cream egg and sugar; add milk with soda dissolved in it,
then flour, and lastly, the chocolate and butter melted together
Easily made.

Bake at Moderate Temp

Nuts and Cheese Loaf

NUT AND CHEESE LOAF.

2 large squares of Philadelphia cream cheese — chop con-
served fruits and nuts, mix all together, mold in loaf, roll
in ground nuts. Cut in slices and serve with salad.

Corn Beef Hash

CORN BEEF HASH

1 pint cooked chopped meat
4 tablespoons butter
1 pint cooked chopped potatoes
2 tablespoons chopped onions


Turn hash and potatoes into butter and onions and mix
thoroughly, season well. Add 1/2 cup water, cover and cook
slowly 1/2 hour in skillet or until brown crust has formed on
bottom. Loosen, turn over like an omelet on hot plate gar-
nished with parsley.

Boiled Salad Dressing

BOILED SALAD DRESSING

3 yolks of eggs
Cayenne
1 cup milk
1 1/2 tablespoon butter or 1 cup
1/2 cup vinegar oil
1 teaspoon mustard
1/2 tablespoon flour
1 teaspoon salt
1 1/4 tablespoon sugar

Mix all dry ingredients; add butter, eggs, then milk, then
vinegar.

Corn Dodgers

CORN DODGERS

2 cups cornmeal
pinch salt
1 pint cold water
2 tsp. Royal baking powder

Bake on griddle. These are excellent served with fish.

Corn and Floud bread

CORN AND FLOUR BREAD

1 cup of cornmeal and white 1 tablespoon lard

flour 1 cake yeast (magic preferred)

1 quart of water . soaked in 1/2 cup of warm

2 teaspoons salt water
1 cup molasses

Mix cornmeal, water and salt together, making mush, and
cook until very soft.

Add other ingredients, making a stiff dough of white flour.
In the morning work the dough again before baking bread.

New England Indian Pudding

NEW ENGLAND INDIAN PUDDING

1 quart milk (boiling)
1 teaspoon ginger and salt
1 scant cup cornmeal
1 quart cold milk
Butter (size of an egg)
2 eggs (well beaten)
1 small cup molasses

Add the cornmeal (which has been mixed with a little of
the cold milk) to the quart of milk, when nearly' boiling. To
this, while boiling, add butter, molasses, cold milk, eggs, gin-
ger and salt. Bake two hours.

Mock Duck

MOCK DUCK

Take large round steak, make poultry stuffing, spread on
steak roll and tie, roast from 1 to 1 hours.

Pimento Sauce

PIMENTO SAUCE

Force canned pimento through a strainer. Add A cup
of this puree to 1 cup of white sauce.

Golden Sauce

GOLDEN SAUCE

Two tablespoons butter beaten to a cream, to which add
3/4 cup powdered sugar. Add the unbeaten yolks of 2 eggs
and 2 tablespoons sherry wine. Have the whites of eggs beaten
stiff and stir into mixture. Set bowl in a pan of boiling water
and stir for 5 minutes. Serve at once

Cheese Souffle

CHEESE SOUFFLE

2 cups cheese finely crumbled
2 eggs
2 cups bread crumbs
Salt and pepper
2 cups milk
1 tablespoon melted butter

Heat milk in double boiler. Put into it the cheese and
bread crumbs and place where it will keep hot until the cheese
is melted. Add seasonings, beaten eggs and butter. Bake in
a buttered dish about half hour.

Dutch Potato Cakes

DUTCH POTATO CAKES

6 good sized potatoes
1 teaspoon salt
2 eggs

Peel and grate potatoes, stir in eggs and salt. Pour into
a hot, well-buttered spider. 'Turn and brown again. Make into
small cakes.

Italian Spaghetti

ITALIAN SPAGHETTI

1 Ib. Hamburger
1 good-sized onion
1 can tomatoes
boil together slowly about three hours.
1 lb. spaghetti
3 tablespoons olive oil

Boil spaghetti in salt water. Put olive oil into meat, etc.
Add spaghetti. cook a minute or two. Serve with grated
cheese.

Vegetable Souffle

VEGETABLE SOUFFLE

3/4 cup butter
1 cup cooked vegetables (carrots, turnips or onions)
1 1/4 cups flour
1/2 cup cream rubbed through sieve
3/4 cup stock
3 eggs, yolks and whites

Salt and pepper

Melt butter, add flour and pour in gradually cream and
water. Add vegetables, yolks of eggs beaten till thick and
fold in whites beaten stiff. Add seasonings. Bake slowly in
buttered baking dish.

Buckwheat Muffins

BUCKWHEAT MUFFINS

1 cup wheat flour
l/4 cup milk
1 cup buckwheat
1 egg
4 teaspoons baking powder
1 tablespoon melted fat
1/2 teaspoon salt
2 tablespoons molasses

Sift together dry ingredients. Combine milk, beaten eggs,
melted fat and molasses. Add liquid and dry ingredients.
Mix well. Bake half an hour in moderate oven. Makes 10 or 12.

Pineapple Salad with Golden Dressing

PINEAPPLE SALAD WITH GOLDEN DRESSING

6 slices of canned pineapple
Cream or cream cheese
6 large Maraschino cherries
Lettuce heart

arrange the salad individually & place a slice of pineapple
on each nest of lettuce leaves. Sprinkle with cheese which has
been put through a potato ricer, and fill the hole in the pine-
apple slices with cherries.

Serve with golden dressing.

Potato Cornmeal Cakes

POTATO CORNMEAL CAKES


teaspoon cinnamon
teaspoon nutmeg
cup flour
teaspoon leaking powder
teaspoon vanilla
1 cup sugar
3/4 cup butter
1 cup hot mashed potatoes
1 cup grated chocolate
1 cup chopped nuts
1 1/2 teaspoon cloves
Cream butter, sugar, yolks of eggs, potatoes, spices and
chocolate Sift baking powder in flour, add butter, and well
beaten whites of eggs and nuts last.

Bake one hour. Makes a large loaf.

Corn Fritters

CORN FRITTERS

To 1 cup grated corn, add 1 well beaten egg, 1 heaping
tablespoon flour, 1 level teaspoon salt. Mix thoroughly and
fry in butter and lard in proportions of one to three, until light
brown on both sides.

Date Pudding

DATE PUDDING

1 cup chopped walnuts
4 tablespoons cracker crumbs
1 cup chopped dates mixed with 1 tablespoon Baking Powder, yolks of 3 eggs beaten with 4 cup sugar

To the eggs and sugar add the cracker crumbs and baking-
powder, then the nuts and dates. Fold in tile whites of eggs
beaten stiff.

Bake in a moderate oven about 35 minutes. Serve cold
with whipped cream.

Drop Graham Cakes

DROP GRAHAM CAKES

1 cup sour cream
2 1/2 cups graham
1 teaspoon soda
1 teaspoon Nutmeg
1 cup sugar
Pinch of salt
2 tablespoons molasses

Drop from spoon on buttered pan and bake slowly.

Frozen Fruit Salad with Dressing

FROZEN FRUIT SALAD

Canned Pineapple
Canned Oranges
Canned Cherries
Canned Tangerines

Grape fruit
Bananas

Cut in very small cubes. Mix with dressing and put in
mold Pack in equal parts of ice and salt for two hours.


DRESSING

Melt 1 tablespoon butter, add yolks of 2 well beaten eggs.

3 1/2 tablespoons flour
Few grains cayenne
3 tablespoons sugar
3/4 cup milk
1 1/2 teaspoon paprika
3/4 cup cider vinegar

Boil until thick. When ready to mold, add 1 cup whipped
cream for each Vs cup of dressing and 1 cup fruit.

Crab Croquettes

CRAB CROQUETTES

4 cups boiled crab meat
Cayenne pepper, salt
1 cup rich milk
1 teaspoon cornstarch
2 eggs
Cracker dust
2 teaspoons Worcestershire sauce

Put milk in double boiler, add corn starch and cook till thick,
add crab meat and seasoning, mold in balls dip in egg, roll in
cracker dust and fry.

War Chocolate Layer Cake

WAR CHOCOLATE LAYER CAKE


1 3/4 cups of the clear white or mixed flour
3 cups of white Karo syrup
3 even teaspoons of baking powder
1 1/2 cup of Crisco
3 eggs
1 cup of cocoa
1 cup of milk may be added to the batter

The flour used can be part white flour, with whole wheat,
rye, or rice flour added in equal portions. One egg white
can be retained for icing if desired.

Chocolate Between Layers

1/4 cup of Baker's cocoa
Small piece of butter or Crisco
1 cup of white Karo syrup
1/2 cup sugar Vanilla to flavor or not, as desired
Small piece of butter or Crisco Vanilla to flavor or not as desired.

Mix all together. Bake in small bread pan, in mod-
erate oven.