18. Fish Cakes (No. 1)

Use twice as much potatoes as codfish. Shred the fish, removing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potatoes are soft. Drain off the water and mash, adding a lump of butter and one egg. Beat, form into cakes and fry.

19. Fish Cakes (No. 2)

To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg, one tablespoonful butter, and salt.

20. Creamed Codfish

Scald and shred one cup fish and freshen with boiling water, and put in a pan with one pint of milk. Thicken with two tablespoonfuls flour mixed in a little cold milk and add one tablespoonful butter. Boil up and serve on toast or with potatoes.

21. Creamed Fish

Separate the meat from the bones of any fish that may be left from dinner, and place one side. Break into a bowl one or two eggs, according to amount of fish; add salt and one teaspoonful of plain flour; mix thoroughly.

Pour into a frying pan in which is a little hot butter. Stir until hot. Serve on toast. Add a few drops lemon juice if desired.

22. Hash

Corned beef makes the best hash, and pot roast comes next. Roast beef is not so good. Take two cups cold boiled potatoes, chopped, and one cup chopped meat; put in frying pan with one-half to one-quarter cupful of the water the corned beef was boiled in, according as it is more or less salty (or use water if other meat is used), one tablespoonful butter, and cook gently twenty minutes. If you wish it browned have another pan hot, put in a bit of butter, then the hash, and brown. Serve with poached eggs if desired.

23. Creamed Dried Beef

One tablespoonful butter, browned in a frying pan; put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about one cup milk, and thicken with a little flour and water. Scrambled eggs put around the beef are a nice addition to it.

24. Ham Patties

One pint of ham, which has been previously cooked, mix with two parts of bread crumbs, wet with milk. Put the batter in gem pans, break one egg over each, sprinkle the top thickly with cracker crumbs, and bake until browned over. A nice breakfast dish.

25. Ham And Eggs

Have the ham sliced very thin, and broil over a clear fire two minutes on each side. Cook the eggs in two tablespoonfuls of sweet oil.

26. Bacon And Eggs

The best way to cook bacon is to slice it thin, remove the rind, lay the slices on a wire broiler and put this in a dripping pan in a hot oven until crisp and brown. Serve with poached eggs.

Cereals

Cereals should be served often for breakfast, and there are so many delicious and wholesome varieties nowadays that there is no excuse for serving the same thing day after day. It is well to have several different grains in the pantry, and to alternate them. They will keep well if transferred from the original packages to glass jars, which should be labeled for convenience.

The directions which are supplied with the different cereals are generally best not followed. They seldom recommend long enough cooking. The usual fifteen minutes of the receipt must always be lengthened to half an hour, while an hour's steaming is better still.

Do not serve oat-meal in summer, as it is too heating.

Cereal served with stewed fruits, dates, etc., make a pleasant change from the beaten track, and are usually relished by children.

27. Indian Meal Mush

Have one quart of water boiling fast and stir in slowly one cupful Indian meal. Boil one hour.

28. Rolled Oats

Place on stove in milk, salt to taste, bring to a boil and set off immediately. Serve as soon as sufficiently cool.

We do not consider oatmeal a particularly valuable food. It can scarcely be cooked too long. A good way is to put one cup meal into four cups boiling water and set on the back of the stove over night.

29. Rolled-Oats Baked

Steep rolled oats in sufficient sweet milk to cover it; season with salt and nutmeg to taste; put the mixture in a cool place or in an ice-chest for about one and a half hours, to prevent the milk from curdling and to allow the oats to absorb the miik.

Butter a bread pan, pour the mixture into it, put small lumps of butter over the top of it, and bake in an oven of medium temperature for from 40 to 50 minutes. Cut it in slices, and serve hot on warm plates.

30. Hominy

Into three and a half cups of boiling salted water stir one cupful fine hominy; steam or cook slowly four hours; slow, long cooking improves it, though hominy may be cooked by boiling one hour.

31. Figs And Hominy

Wash enough figs or dates to suffice for the family; simmer about five minutes in water; drain off the liquid and place them about a shaped mound of steamed hominy. Pass plain cream with this dish.

32. Steamed Apples With Oatmeal

Carefully pare and core three tender apples; place each in a buttered cup; fill centers with sugar and steam until quite tender; place on hot dish with freshly cooked oat-meal, placing a spoonful in each cavity; then serve with plain cream or powdered sugar.