Jerusalem Fish Balls

Potatoes A La Creme Macaroni English Fashion

Prune Telly With Cream

Jerusalem Fish Balls

Skin and pick ail the flesh from the bones of 2 pounds of haddock, halibut or salmon. Put the skin and bones into a kettle, cover with 1 quart cold water, add a bit of bay leaf, slice of onion and 2 cloves, and simmer gently 3/4 h or more. While cooking put the fish through the meat grinder, together with 1/2 c nut meats - almonds, walnuts, peanuts, etc. - add 1 t salt, dash of pepper and a few grains of mace, 1 egg well beaten, and 1/2 c bread crumbs. Mix well and form into balls the size of an English walnut. Add the fish balls to the strained stock and cook just below the boiling point for 20 m. Remove from the stock and serve at once.

Potatoes A La Creme

Chop 4 cold boiled potatoes fine, add 2/3 c cream, 1/2 t grated nutmeg, 1 t salt and a dash of pepper. Put into small individual moulds and bake 15 m in a hot oven.

Macaroni - English Fashion

Break 1/4 pound macaroni into 1 inch lengths. Cover with boiling salted water and cook quickly for 15 m. Drain, reserving the liquor, cover with 1 c milk and 1 c stock. If stock is not available use all milk. Cook slowly for 20 m, then turn into a deep dish. Beat the yolks of 2 eggs with 1/4 c cream, add 1/2 c of the macaroni liquor, cook a few m over hot water, add 1/3 c grated cheese and pour all over the macaroni. Place 1 T butter in dots over the top, brown a few m under the broiler burners, and serve at once.

Prune Jelly

Wash 1/2 pound prunes well, cover with 2 c warm water and soak over night. In the morning slowly cook the prune* until tender in the water in which they were soaked, allowing the liquor to evaporate until but 1/2 c remains. Soak 1/4 box gelatine in 1/2 c cold water 1/2 h. Remove the prunes from the liquid, take out the seeds and press the pulp through a colander. Add the soaked gelatine, 1/4 c sugar, and the prune pulp to the hot prune liquid, turn into a wet mould and place in a cold place to harden. Serve with cream, or beat the whites of 2 eggs (using those left from the macaroni) until stiff, then cut and fold into the prune mixture just before moulding. Serve plain.

Preparing The Meal

About an h before dinner remove the skin and bones from the fish, and cook the stock. Grind the fish and make the balls. Set aside until ready to cook. Break the macaroni into the desired lengths and cook 15 m. Drain and cover with the milk and stock. While slowly cooking make the sauce for it from the eggs, cream and cheese, etc. Now add the fish balls to the strained stock, cook slowly, then prepare the potatoes a la creme, and place in the oven. Finish the macaroni and brown in the oven. Serve the dinner, then the prune jelly, which has been made in the morning.