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

Mix well and drop by spoonfuls on a well greased pan and bake in hot oven.

Farina balls

2 cups cooked farina

One egg

2 tablespoons cold water

Bread crumbs

Shape farina into balls.  Roll in crumbs and dip in the beaten egg, diluted with the water.  Roll again in the crumbs and fry in deep fat.

Apples with oatmeal

Six large apples

1 quart water

1 1/4 cup sugar

1 cup cooked cereal

Pare and core the apples and cook in the syrup made of sugar and water.  Turned the apples so they will cook evenly.  When done fill the centers with the cooked cereal.  Boil the syrup until thick and pour over the apples.  Serve with or without cream.

Oatmeal soup

1 quart chicken stock

4 tablespoons oatmeal

Two stalks celery, chopped

Three slices onion

One carrot, sliced

1 tablespoon parsley, chopped

2 cups hot milk

Salt and pepper to taste

Heat the chicken stock to the boiling point.  Add the oatmeal and let boil 10 minutes.  Then add the vegetables.  Set the mixture in a double boiler and cook 40 minutes.  Strain.  Just before serving, and the hot milk.

Creole beef in rice crust

1 cup cold boiled rice

1 egg

2 cups canned tomato

One onion, chopped

One pepper, chopped

2 cups cold chopped beef

4 tablespoons drippings

1/2 teaspoon salt

Beat together the egg and rice, and season to taste with salt and pepper.  Place in a shallow dish, pressing around edges and bottom like a crust.  Spread over with part of the melted fat and brown crust in the oven.  Put the rest of drippings into a saucepan.  When melted, add the onions and pepper and let simmer for 10 minutes.  Then add the tomato and salt.  Finally add the chopped meat and cook slowly for 30 minutes.  pour into the hot rice crust and serve.

Corn chowder

2 cups corn, canned

2 cups sliced potatoes

2 cups milk

One small onion sliced

2 tablespoons fat

1 teaspoon pepper

1/2 teaspoon salt

1 cup of boiling water

Cook the onion in a double boiler with 1 tablespoon of fat.  And if the potatoes and boiling water, and put directly over the fire and cook until the potatoes are tender.  Add the corn, milk, seasoning and remainder of fat.  Bring to a boil.  Split four crackers and place in a deep dish, pour the chowder over them, and serve.

Mush fritters

Pack corn meal mush firmly in a dish.  When cold cut in squares, and dip in beaten egg, then in bread crumbs.  Fry in deep fat.  This dish may be served either as a main supper dish or as a substitute for potatoes.

Cereal with banana puree

Cook soft any fine cereal.  Chop quickly three or four bananas, sweeten to taste, squeeze over them 1 teaspoon lemon juice and serve with the cereal.

Mutton balls

1 cup cold cooked mutton, finely chopped

1 cup boiled rice

One egg, well beaten

Season with salt, pepper aend a little chopped parsley.  Mix well together.  Form into balls. Dip in half beaten egg yolk, diluted with a little cold water, then roll in crumbs.  Fry in deep fat.  Garnish with Parsley and serve with currant jelly.

Macaroni and tomatoes

Cook macaroni in salted water for 25 minutes.  Drain and rinse with cold water.  Place a layer of macaroni and a layer of canned tomatoes in a baking dish.  Season with a little salt, pepper and paprika.  Repeat until the dish is full, having the top layer of macaroni.  Cover with crumbs and sprinkle with grated cheese.  Bake until brown in a rather hot oven.

Fish mash

Equal parts of cold, cooked fish and mashed potatoes.  Flake the fish and mix with the potatoes.  And 1/4 cup of milk, 1 1/2 tablespoons of melted fat, seasoned with salt and pepper to taste.  Melt 2 tablespoons of fat in a frying pan, when hot cook in the mixture and cook until browned.  Fold over, turn onto a hot platter.

Baked salt mackerel

Soak a large mackerel twenty-four hours. Drain and rinse in cold water.  Place in a well greased baking dish, flesh side up.  Cover with 2 tablespoons melted fat.  Sprinkle with the sifted bread crumbs, and season with pepper.  Add a little water, but be careful not to put it on top of the fish.  Bake until the fish is flaky and crumbs brown.  Serve on a hot platter with parsley and thin slices of lemon.

Coconut pudding

2 tablespoons coconut

2 tablespoons corn meal

1 tablespoon tapioca

2 cups milk

1/2 cup sugar

1 tablespoon butterine

1/2 cup molasses

1/4 teaspoon salt

A little grated nutmeg

Mix the corn meal, coconut, tapioca, sugar and salt.  Then add molasses and melted butter.  Lastly, put in the milk.  Bake two hours in a rather slow oven.  Serve warm with cream.

Hominy and raisin croquettes

2 cups cooked hominy

2 tablespoons milk

Two egg yolks, slightly beaten

1 cup raisins, chopped fine

Put the hominy into a saucepan.  Add the milk and stir until hot.  Remove from the fire, add the raisins and egg yolks, beat well.  Let the mixture cool, mold in flat croquettes.  Roll in crumbs, and fry until nicely browned.  Serve with melted currant jelly or shaved maple sugar.