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.

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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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.

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.

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.

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.

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.