It’s starting to get cold outside. Here are 15 hot dishes that will help to keep you warm on those cold winter days.

Codfish cutlets

Soak codfish for a short time in cold water; then drain.  Beat in one egg, a little chopped parsley and grated onion and moisten with a little milk.  Molded into flat cutlets, dip in egg and crumbs and fry in deep fat.  Serve with the border of parsley and sliced lemon.

Hominy paddies

2 cups cold cooked hominy

1 tablespoon of cold water

One well beaten egg

1 teaspoon baking powder

A pinch of salt Continue Reading…

Some people think they cannot make brown cookies without ginger. But I think they are much nicer if you put in one teaspoonful of vanila and one cup of strained cold coffee instead of water.
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When frying eggs it is much better to heat your grease or butter before breaking the eggs in, then salt and pepper them and cover with a lid to keep in the hot air. They will be nice and white over the top and will cook more evently.
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Have you ever wondered what to do with some stale cake or cookies which nobody wants to eat and which is too good to throw away?

Stale cake or cookies can be turned into a delicious dessert this way: Put them in mixing bowl. Add contents of one can crushed pineapple. Let stand one hour. Mix together and pour into greased baking dish. Dot with butter. Bake in moderate oven for 30 minutes (350 degrees). This is very good. You can use other kind of fruit.
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2 lamb livers (2 pounds)
1 1/2 cups boiling water
1/4 cup flour
1/4 cup bacon fat
4 parsley sprigs
1 bay leaf
pinch of ground thyme
pepper to taste
1 1/2 teaspoons salt
1 medium onion, sliced
hot cooked rice

Cover livers with the water. Let stand for five minutes. Drain, reserving water. Dry livers and dredge with two tablespoons of floor. Brown in hot fat in heavy kettle. Add herbs, seasonings, onion and reserved water. Cover and simmer for two hours, or until done. Remove livers and slice. Thicken liquid with a flour and water paste. Season with salt and pepper. Serve with the liver on hot rice.

As I have little time I will tell how I put up cucumber pickles. I wash them in cold water and slice the largest]r ones. The small ones I leave whole. I put the pickles in cans and pour over them the following preparation boiling hot:

For one gallon of vinegar I use two tablespoons of salt, a lump of alum and one-half teaspoon of mustard seed. Add a little water to vinegard if it is too strong.

And even for the sour pickles I like to add just a little sugar, about two tablespoons to the gallon of vinegard. While this doesn’t sweeten them it seems to take away the twang of the vinegard which is objectionable to some.

How many know how to make their own vinegar? It is so nice to know what you eat without danger of ruining your stomachs. To make the vinegar I fill a two-quart can with apple parings, cores, seeds and all. Pour water over it and let it stand and ferment for about a week. Then I pour the water off and put in fresh peelings. Do this about four times. Then I put in two tablespoons of sugar, brown, preferred, and let it ferment. If you have some “mother” put it in, though this is not necessary.

Some may not know what the “mother” is. It is the thick slimy substance which forms in vinegar after it has stood for a while. By the addition of this almost any slightly acid liquid can be made into vinegar. We have made cider vinegar in a very similar manner, but there was no pouring off of water.

How to make tomato soup without having it curdle.
Here is a suggestion: try stirring a pinch of soda into the milk.

Soak the ham twelve hours before using, scrape, and wash it well. Place, it in a pot with one onion, one carrot, a head of celery, a few allspice, a blade of mace, one ounce of moist sugar, and six cloves.

Cover with water, bring it gently to the boil, skim, and let simmer gently for two hours. Mix four pounds or flour into a thick paste, roll it out naif an inch thick; put in the ham, and press the paste well together all around it to keep in the juices.

Place in a baking pan, and bake in a gentie oven for four hours. When cooked remove the paste, take off the skin, trim the fat, place on a hot dish, sprinkle some bread raspings over it, and garnish the knuckle with parsley.

The sweetbread, rabbit and wild duck, were all prepared in treble the quantities called for by the recipes, and although the guests took typical Thanksgiving appetites to this dinner with them and were thereby enabled to do ample justice to yours delicious cooking, the minister’s family lived on dainty rechauffes prepared from leftovers for a couple of days after. And no one even remembered that n lordly turkey should have graced the Thanksgiving table!

Roast two wild ducks briskly until done, basting frequently with melted butter. Boil three pounds of potatoes, season, and mash them. Form into balls, roll them in flour, then into egg beaten up with some seasoning, and lastiy into dry breadcrumbs. Press slightly flat, and fry them in hot fat to a golden brown. Place the ducks on a hot dish, and pour over them a sauce made witb one ounce of butter, the juice of one orange and one lemon, and some seasoning, boiled together. Serve all very hot.

Truss the rabbit for roastig. Chop up finely the suet, the liver and a handful of parsley, add six ounces of breadcrumbs, some seasoning, four eggs, and one boiled onion chopped very fine.

Mix all well together, and stuff the rabbit with it. Sew up the opening, cover with buttered paper, and roast until very tender and richly browned. Place in a bed of parsley on a hot dish with square blocks of cranberry jelly among the parsley around the edge. Serve with good brown gravy.