"The true essentials of a feast are only fun and feed."

Baked Finnan Haddie

1 finnan haddie

1 cup (1/4 lb.) cheese, grated

4 tablespoons milk

1/2 teaspoon made mustard 1/2 teaspoon paprika 1 egg, beaten

Wash haddie and boil it in boiling water for eight minutes, then skin and cut it into small pieces. Place these in a well-greased fireproof dish and keep hot. Place cheese in a small saucepan, with milk and seasonings, and stir over fire until mixture is smooth, add egg, and pour over fish. Sprinkle over two teaspoons of brown bread crumbs and bake until brown. Serve hot.

Baked Liver

1 pound fiver

1/4 pound bacon, cut in pieces 1 cup (4 ozs.) bread crumbs 1 teaspoon powdered herbs

1 onion, chopped

1 teaspoon chopped parsley

2 cold potatoes, sliced 2 tablespoons (1 oz.) drippings

1 cup (1/2 pt.) water or stock

Wash liver well and cut it into thin slices. Put a layer of this at bottom of greased baking dish. Mix together bacon, bread crumbs, herbs, onion, and parsley. Spread layer of this mixture over liver, and repeat the layers alternately until ingredients are used up. Pour in water, then put in layer of potatoes, dot here and there with drippings, and bake in moderate oven one hour. Serve hot.

Baked Marrow Pudding

Slices bread

Marrow, chopped

1 cup (1/2 lb.) seeded raisins

2 eggs, beaten

1/4 cup (1 1/2 ozs.) brown sugar

1/2 teaspoon powdered nutmeg

2 cups (1 pt.) milk

Cut some stale bread, freed from crust, into thin slices, and line the bottom of a greased fireproof dish with them. Over this put a layer of marrow, sprinkle over with raisins, then layer of bread, and continue until dish is nearly filled. Beat eggs with sugar, add nutmeg and milk, pour this slowly over ingredients, and bake in a moderate oven for fifty minutes. Serve hot with hot milk.

Celery And Oysters

1 cup (1/2\ pt.) celery, chopped

2 cups (1 pt.) oysters 1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon (1/2 oz.) buttei 1/2 lemon

4 tablespoons thick cream Buttered toast

Cook celery in oyster liquor; if not sufficient add a little water. Add seasonings, butter, and strained lemon juice. When celery is transparent, add oysters and cook until edges curl, then add cream and serve on toast in a heated glass bell.

Cheese And Potato Puffs

1 cup (1/2 pt.) boiled mashed potatoes 1/2 cup (1 gill) hot milk

1 egg, beaten 1/2 teaspoon salt 1/2 teaspoon paprika

1 cup (4 ozs.) grated cheese

Beat up potatoes with milk until thoroughly mixed, add egg and seasonings, and beat well together. Finally add cheese. Divide into greased gem pans, bake fifteen minutes, and serve very hot.

Cheese And Potato Savory

7 or 8 potatoes 1 cup (1/4 lb.) grated cheese 1 tablespoon (1/2 oz.) butter substitute

4 tablespoons hot milk 1/4 teaspoon pepper 1/2 teaspoon salt 1 egg, beaten

Boil potatoes, drain, and mash them. Add to them cheese, butter substitute, milk, seasonings, and egg; turn into a greased fireproof dish and smooth over with a knife or spoon. Bake in a quick oven fifteen minutes and serve hot.