Meat Souffle

1 tablespoon (1/2 oz.) butter substitute 1 tablespoon flour 1 cup (1/2 pt.) milk 1/2 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon chopped parsley

1/2 teaspoon onion juice

2 eggs, separated

1 cup (1/4 lb.) cold meat, chopped

Melt butter substitute, stir in flour, add milk, and stir until smooth, add seasonings, and cook one minute. Take from fire, stir in beaten yolks of eggs, and meat. Stir over fire until eggs have thickened a little and set aside to cool. Rub a little butter over the top. Beat up whites of eggs to a stiff froth and stir them lightly into cold mixture. Turn into greased fireproof dish and bake in moderate oven twenty minutes. Serve at once.

Meat With Onion And Hard-Cooked Eggs

2 onions, sliced

1 cup (1/2 pt.) white or brown sauce

2 cups (8 ozs.) cold cooked meat, chopped

3 tablespoons grated cheese 1/4 cup (1 oz.) bread crumbs 2 hard-cooked eggs, chopped Parsley

Boil onions in boiling salted water fifteen minutes, then drain. Put them into a saucepan with sauce and let simmer five minutes, add meat, cheese, salt, and pepper to taste, and allow to heat thoroughly, but do not boil again. Pour mixture into greased fireproof dish, sprinkle over with crumbs and eggs, dot with butter substitute and brown in oven. Garnish with parsley and serve hot.

Meat with Onion and Hard-cooked Eggs. Page 240.

Potted Salmon

2 cups (1/2 lb.) cooked salmon 4 tablespoons (2 ozs.) butter, melted 1 teaspoon anchovy essence

1 teaspoon vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon powdered mace

1/8 teaspoon red pepper

Remove all skin and bones from salmon and put it into a bowl or mortar, add three tablespoons of the butter, anchovy, vinegar, and seasonings. Pound until smooth and then rub it through a sieve. Pack mixture into small jars or pots, and run remaining butter over the top. This paste makes delicious sandwiches, especially if used with salad or a slice of cucumber or tomato.

Any kind of cooked fish may be potted in the same way.

Steamed Salt Fish Mold

2 cups (1/2 lb.) cooked salt fish 6 potatoes, boiled and mashed 2 tablespoons (1 oz.) butter substitute

1 cup (1/2 pt.) milk, hot

2 eggs, separated 1/4 teaspoon pepper 1/8 teaspoon paprika

Flake fish and mix with potatoes, add butter substitute, milk and yolk of eggs slightly beaten; season with salt if needed and add paprika, pepper, and whites of eggs stiffly beaten. Mix well, and pour into a greased mold, cover with a greased paper and steam steadily thirty minutes. Turn out and serve hot.

Scalloped Ham

3 large slices cooked ham

4 potatoes, sliced 1 carrot, chopped

1 onion, chopped

2 tablespoons (1 oz.) butter substitute

1/2 teaspoon salt 1/4 teaspoon pepper

1 tablespoon flour

2 cups (1 pt.) milk

1/2 tablespoon parsley, chopped

Uncooked ham can be used equally well. Cut ham into large squares. Mix potatoes, carrot, and onion with flour and parsley. Spread butter substitute in a fireproof dish. Put vegetables, ham, and seasonings into dish in layers. Pour over milk, and bake in moderate oven until vegetables are tender. Serve hot.