Freshen the fish by soaking 10 to 12 hours with the skin side up. Change the water several times. Simmer until tender (15 to 20 minutes) in water to which 1 teaspoon of vinegar, a bay leaf, a slice of onion and a sprig of parsley have been added. Drain, rub the fish with a little salt and margarine or other fat. Grease the hot broiler and lay the fish on it. Brown on both sides quickly. Garnish with slices of lemon and parsley.
1½ cups cold flaked fish 2 tablespoons chopped capers 1 tablespoon granulated gelatin 1 cup boiling water
2 tablespoons lemon juice
¼ teaspoon salt
2 tablespoons cold water
Mix the fish and capers. Arrange in a mold. Soak the gelatin in 2 tablespoons of cold water. Add the boiling water and stir until the gelatin dissolves, then add the lemon juice and salt. Pour this jelly carefully over the fish and set in a cool place to harden. Cut into portions and serve on lettuce with salad dressing. If desired, celery or hard-boiled eggs cut in slices may be added to the fish.
¼ cup drippings or other fat
1 cup hot water
2 cups meat stock or thickened gravy 1 tablespoon lemon juice Bit of bay leaf
Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a golden brown. Transfer the meat to a casserole with 1 cup of hot water and cover. Bake in a moderate oven about ½ hour, then add the stock or gravy, lemon juice and bay leaf. Continue cooking in the oven about 3 hours.
2 cups cooked oatmeal 1 cup crushed peanuts ½ cup milk
1 teaspoon vinegar ¼ teaspoon pepper 2½ teaspoons salt
Mix together and bake in a greased pan 15 minutes. This is enough for 5 people.
1 cup roasted peanuts
2 cups bread crumbs ¼ cup melted fat
½ teaspoon onion juice
½ teaspoon salt ¼ teaspoon pepper Milk
To the peanuts, bread crumbs, melted fat, beaten egg, onion juice, salt and pepper, add enough milk to make a moist loaf. Add more seasoning if desired. Put into a greased tin or mold, bake for 1 hour in a moderate oven, covering the first half of the time. Turn out on a hot dish, sprinkle with chopped peanuts and serve with brown sauce.
1½ cups yellow soy beans ½ cup navy beans 1/3 cup sugar
¼ teaspoon mustard
1 small onion
¼ pound salt pork
Soak beans 12 hours, put in baking dish in which the salt pork, onion, sugar and mustard have been placed. Cover with cold water and cook in a slow oven at least 12 hours.
1 pint dried lima beans
½ pint peanuts
½ pint stale bread crumbs
1 teaspoonful onion juice 1 teaspoon salt Pepper
Soak beans 12 hours. Cover with water and boil until tender. Press through colander. Put peanuts through meat grinder. Mix with bean pulp.
1 tablespoon of oleomargarine or drippings 1 tablespoon cornstarch, or ½ teaspoon paprika ½ to 1 cup cheese, grated or cut fine
2 tablespoons flour
1 cup milk
2 cups cooked hominy ¼ cup bread crumbs
1 teaspoon salt
Make a sauce of the fat, cornstarch, salt and milk. Add the cheese and paprika to the sauce, arrange the hominy in baking dish and pour the sauce over it. Cover with crumbs and bake 20 minutes in a moderate oven.
The hominy and cheese may be arranged in layers and the white sauce poured over it if preferred.
1 cup cottage cheese 1 cup nut meats (use those locally grown) 1 cup stale bread crumbs Juice of 1/2 lemon 1 teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped onion
1 tablespoon oleomargarine, meat drippings or vegetable oils
Mix the cheese, ground nuts, crumbs, lemon juice, salt and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish and brown in the oven.
Two cups of cooked oatmeal may be substituted for the cheese and the bread crumbs.
One pound of beans, cooked and put through a sieve may be substituted for the nuts.
American cheese, grated or cut fine, may be used in place of cottage cheese.
The amount of liquid added will vary in each case. The seasoning may be varied to suit the case.