1/4 teaspoon paprika
1 pinch red pepper
2 cups (1 pt.) milk, hot
1 cup (1/4 lb.) grated cheese
Beat eggs with seasonings, pour over milk, stirring all the time, then add cheese and pour into a greased pudding dish, sprinkle a little cheese over top, and bake in a moderate oven thirty-five minutes. Serve hot with toast or crackers, or serve with hot tomato sauce.
3 sheep's kidneys 2 tablespoons (1 oz.) butter substitute 1 onion, chopped 1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon mustard
1/2 cup (1 gill) stock or water
1 teaspoon lemon juice
1 egg. beaten
Split kidneys and cut them in small pieces, removing white center and skin. Melt butter substitute in saucepan, add onion and fry a few minutes, then add kidney and seasonings, mix well and pour in stock. Cover and cook slowly thirty minutes, draw pan to one side, and stir in egg. Fill greased individual dishes with mixture, sprinkle over crumbs, and dot with butter substitute. Brown them in a hot oven and serve hot.
1/2 cup (3 ozs.) farina 2 cups (1/2 lb.) cheese 1 teaspoon salt 1/2 teaspoon pepper 1 bay leaf
2 eggs, separated Bread crumbs
1 cup (1/2 pt.) milk
2 tablespoons (1 oz.) butter substitute
Put milk into a saucepan, add bay leaf and butter substitute; when it boils stir in farina and let it cook ten minutes, stirring all the time. Add seasonings, yolks of eggs, and one tablespoon of the cheese grated, stir over the fire until it thickens, turn out on a plate, and allow to cool. Cut cheese into rounds about three fourths inch in diameter. When mixture is cold, stamp out rounds same size as the cheese; fasten four rounds of the latter with alternate rounds of cheese on a skewer, and proceed thus until all the mixture and cheese is used up. Beat up whites of eggs, add a little water, dip each prepared roll in the egg, cover with bread crumbs, and fry in smoking hot fat to a golden brown. Drain and remove skewers. Garnish with parsley and serve hot.
1 tablespoon (1/2 oz.) butter 1/2 teaspoon onion juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 teaspoon paprika
1 cup (1/2 pt.) milk
3/4 cup (3 ozs.) chopped cheese
1 cup (4 ozs.) cold cooked fish
1 egg, beaten
1/2 tablespoon lemon juice
Crackers or toast
Melt butter, add onion juice, cornstarch, and seasonings. Pour on gradually milk, add cheese and fish, and stir carefully over fire. When cheese is melted, add egg and lemon juice. Serve very hot on crackers or toast.
3 fresh herrings
Browned bread crumbs
3 tomatoes, skinned and sliced
1 tablespoon chopped parsley
1 tablespoon chopped onion 4 tablespoons (2 ozs.) butter substitute Salt and pepper
1 cup (1/2 pt.) stock or water
Split open herrings, take out backbones, and remove heads. Cut each fish into three or four pieces. Grease a fireproof dish and coat it well with browned crumbs; then put in layer of fish, next one of tomatoes, and on these sprinkle parsley, onion, salt, pepper, and a few crumbs. Then another layer of fish and so on, until dish is full. Pour in stock or water and cover top thickly with crumbs. Dot with butter substitute and bake in moderate oven thirty minutes.