Haddock And Tomatoes

1 haddock, fresh or dried 1/4 cup (2 ozs.) rice

2 tablespoons (1 oz.) butter substitute

1/2 teaspoon salt

2 large tomatoes, skinned and sliced 1 teaspoon chopped onion 1/2 tablespoon chopped parsley 1/4 teaspoon pepper

Wash fish and cook it in a hot oven or over fire five minutes. Then remove bones and dark skin. Cook rice in plenty of boiling salted water until tender. Drain off water and wash rice by pouring over it some boiling water. Melt butter substitute in saucepan, put in onion, and fry a light yellow, add tomatoes and fish. Simmer fifteen minutes, or until all ingredients seem well cooked. Season to taste. Put rice on one side of hot platter and fish mixture on other side, sprinkle with parsley, and serve hot.

Ham Breakfast Loaf

3 cups (3/4 lb.) bread crumbs 1 tablespoon onion juice

1 egg, beaten

2 cups (8 ozs.) chopped ham 1 tablespoon Worcestershire sauce

1/2 cup (3 1/2 ozs.) boiled rice

1 tablespoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup (1 gill) white sauce

Mix bread crumbs, onion, egg, ham, Worcestershire sauce, rice, parsley, seasonings, and sauce. Press it into greased mold, bake in moderate oven forty minutes. Serve hot.

This may be served cold, cut in slices, or dipped in beaten egg and bread crumbs, fried, and served hot.

Ham Patties And Eggs

1/2 cup (2 ozs.) chopped cooked ham 1/2 cup (2 ozs.) bread crumbs 1 teaspoon chopped parsley

1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup (1 gill) milk Eggs

1 tablespoon (1/2 oz.) butter

Mix ham with bread crumbs, add seasonings, and milk. Form into nests, break an egg into each, sprinkle with bread crumbs, dot with butter, and bake in moderate oven until white of egg is firm. Serve hot. If liked, a little mustard may be added.

Minced Steak Pie

1 pound lean steak, minced 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon celery salt

1 egg, beaten

1/2 cup (1 gill) milk

1/4 cup (2 ozs.) butter substitute

1 cup (4 ozs.) flour

Cold water

Mix steak with seasonings, egg, and milk and turn into a fireproof dish. Cut and rub butter substitute into flour, add one fourth teaspoon salt and sufficient water to make a stiff, smooth paste. Roll out, place on top of meat, brush over with milk, and bake in moderate oven thirty minutes. Serve hot with any preferred vegetable.

Noodles With Cheese

2 cups (1/2 lb.) flour

1 tablespoon (1/2 oz.) butter

1 egg, beaten

1/4 teaspoon salt

1/2 cup (1 gill) hot white sauce 2 tablespoons grated cheese 1/4 teaspoon pepper 1/4 teaspoon nutmeg

Sift flour into a bowl, add butter and rub it in, add egg, salt, and enough cold water to make a very stiff paste. Roll out very thin, fold it and then cut fine, and let it stand loose two hours. Sprinkle these noodles into fast boiling salted water and cook ten minutes; drain and reheat in a little melted drippings. Add sauce, cheese, and seasonings and turn into greased fireproof dish. Sprinkle over with grated cheese and a few browned bread crumbs, and pour over a little melted butter substitute on top. Bake until hot and serve at once.