This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 cups (1 pt.) oysters
1 cup (1/4 lb.) bread crumbs
2 teaspoons chopped parsley 1 teaspoon salt
1/2 teaspoon pepper 1/4 teaspoon paprika 4 tablespoons (2 ozs.) butter substitute, melted
Drain oysters and cut them into small pieces, add bread crumbs, parsley, seasonings, melted butter substitute, and enough of the oyster liquor to make stuffing of a softish consistency. This may be used for stuffing fish or poultry.
Shrimp stuffing may be made in the same way, adding one beaten egg or a little milk in place of oyster liquor.
Short pastry 6 large potatoes 20 oysters
Salt Pepper Melted butter
Line a pie dish with short crust. Pare and slice potatoes and drain oysters. Into pastry-lined dish put a layer of potatoes, one of oysters, until there are three layers of potatoes and two layers of oysters. Season each layer with salt, pepper, and melted butter. Pour in oyster liquor and place on a top crust. Bake in moderate oven one hour and serve with or without milk,
2 cups (1/2 lb.) cheese
3 tablespoons (1 1/2 ozs.) butter Red pepper
Powdered mace Vinegar Made mustard
Any scraps of good cheese may be used for potting; it is a good way to use up remnants. Remove rind, and either chop or grate the pieces, which will make the pounding easier. Pound cheese with butter. Sometimes olive oil is used instead of butter. Season to taste and pound until a smooth paste is formed. Pack this into small jars and cover with clarified butter.
1 cup (1/4 lb.) flour
1/2 cup (2 ozs.) rice flour
4 tablespoons corn meal
1/4 cup (2 ozs.) butter substitute
1/4 cup (2 ozs.) seeded raisins
1 cup (1/2 pt.) milk
2 teaspoons baking powder 1/4 teaspoon salt
Sift flours into a bowl, add corn meal, cut and rub in butter substitute, add raisins, baking powder, salt, and milk. Knead lightly until free from cracks, form into small balls with the hands, using a little flour to prevent dough sticking. Drop into a saucepan of boiling water, and boil thirty minutes, or until well cooked. Lift out with drainer, and serve hot in hot casserole, with hot milk or any preferred sweet sauce.
To Accompany Roast Pork or Goose
1/2 pound pieces stale bread 2 cups (1 pt.) boiling milk 1 cup (1/4 lb.) suet, chopped 1 tablespoon fine oatmeal 4 onions, chopped
1 teaspoon powdered sage 1 teaspoon powdered thyme
1 teaspoon chopped parsley
2 eggs, beaten 1 teaspoon salt
1/2 teaspoon pepper
Put bread into a bowl, pour over milk, cover with plate, and allow to remain until bread has taken up as much of milk as it will. Drain away superfluous liquid, mash bread to a pulp, removing any hard lumps; add suet, oatmeal, onions, seasonings, and eggs. If too dry add a little milk. Bake in a large flat pan, which has been liberally greased and not more than half filled with mixture, one and one half hours in moderate oven. Baste now and then with a spoonful of hot drippings.