Fish Loaf

2 cups cooked fish 1 teaspoon salt

2 eggs

1 cup thick white sauce

Drain the fish and tear into small bits. Add the salt, the beaten egg-yolks, the white sauce, and the beaten egg-whites.

Pour into a greased baking-dish and bake in a moderate oven (350°-400° F.) for twenty or thirty minutes.

Fish En Coquilles

1 cup left-over fish

8 mussels or clams

1/2 cup bread-crumbs

10 tablespoons milk

1 clove garlic

1 teaspoon chopped parsley

1 chopped onion

Salt and pepper

3 tablespoons butter or other fat Buttered crumbs

Chop the fish with the mussels or clams. Add the crumbs which have been soaked in two tablespoons of milk, and the garlic, parsley, onions, salt and pepper. Melt the fat and when hot add the mixture and cook several minutes. Stir in one-half cup of milk and fill small ramekins or scallop shells. Cover with buttered crumbs and bake in a moderate oven (350°-400° F.) about fifteen minutes. Serve the dishes on a platter or on individual plates.

Casserole Of Sausage And Corn

7 Vienna sausages

1 No. 2 can whole grain corn

1 1/2 cups cracker crumbs 2 cups medium white sauce

1/2 green pepper

Cut sausages in short lengths and mix with corn and chopped pepper, season to taste. Make sauce by melting 1/4 cup butter, adding 1/4 cup flour and 2 cups milk. In a baking dish place layers of crumbs, corn mixture and sauce. Top with buttered crumbs and bake in a moderate oven for 20 minutes. Serves 5.

Pork Liver Loaf

1 pound pork liver

1 onion


1 cup milk

1 egg

1 1/2 tablespoons flour

Salt and pepper


Chop the liver, onion and parsley together until they are minced very fine. Add the milk and egg, flour and seasonings. Mix well, shape into a loaf, place in a baking-pan and bake in a moderate oven (375° F.) for an hour and a quarter.

Pork Liver With Rice

1 pound pork liver

1/4 pound sliced bacon

1/2 cup rice

3 tablespoons chopped parsley

2 or 3 sliced carrots 2 sliced onions Salt and pepper

Fry the liver with the bacon until brown, then add the rice which has been soaked in water for one-half hour. Cover with hot water or stock, add the parsley, carrots and onions, salt and pepper. Simmer slowly until tender, about forty minutes.

Ham Loaf

1/4 pound lean ham 2 tablespoons flour 2 cups milk

1/4 pound grated cheese

3 eggs

Salt and pepper

Cook the ham and chop it fine. Mix the flour with the milk and cook for a few minutes; then add the ham, cheese, the egg-yolks slightly beaten, and the stiffly beaten egg-whites. Season with salt and pepper, pour into a mold, set the mold in a pan of hot water and bake in a moderate oven (375° F.) until firm (20-30 minutes). This may be served with or without a thin white sauce.