Indian Pudding - Tomato Rarebit

½ pound cornmeal

1 quart milk

2 eggs

1 tablespoon butter

2 tablespoons cheese 1 tablespoon salt

1 pinch paprika

Put the milk in a double-boiler and let it come to a boil. Stir the meal in slowly and boil one hour.

Then add eggs, butter, salt and paprika, and boil fifteen minutes.

When cooked, pour in oiled bread tin and cool over night.

Remove from mold, cut in slices, and sprinkle grated cheese on top. Bake in the oven until brown, and serve with Welsh rarebit sauce made as follows:

Rarebit Sauce

1 quart tomatoes ½ teaspoon soda

1 teaspoon butter

1 heaping tablespoon corn flour

1 cup grated cheese

Pinch of salt

Pinch of paprika

Boil the tomatoes; add soda, salt and paprika. Mix the corn flour and butter and stir into the above. Let this boil; then strain and add the grated cheese. Stir until smooth.

Creamed Horseradish, Tongue And Potato Salad

Wash and boil a fresh - or slightly cured - beef tongue slowly for about three hours, or until the skin lifts when the meat is tested as for tenderness. Skin and let cool in the water in which it has been cooked.

When cold, slice and roll - pinning each roll with a tooth-pick.

Grate fresh horseradish and mix with whipped cream. Put a spoonful in each tongue roll, and place on lettuce leaves round a mound of potato salad made as follows:

Slice cold boiled potatoes and fresh cucumbers. Mix with a little vinegar and onion juice; then mix all with mayonnaise dressing - recipe for which is given in chapter on salads - thinned with a little sweet or sour cream.

It is best to make this salad two or three hours before serving, so that the potatoes absorb the dressing. Keep in the ice-box.

Poached Egg - Tomato Rare Bit

1 can tomatoes

1 teaspoon salt

1 teaspoon soda

Dash of pepper ¼ teaspoon paprika ½ pound grated cheese

Boil all together for one-half hour. Strain and thicken with two tablespoonfuls of corn flour - not cornstarch - mixed till smooth with a little cold water. Add one-half pound grated skimmed milk cheese and stir until smooth.

Poach six eggs and place on six slices of Graham toast.

Pour the sauce onto the platter around the eggs. Decorate with chopped parsley and paprika.

This is a war time recipe because it is a meat substitute, or meat extender. A meal containing this dish need have no meat. Note the cheese is skimmed milk cheese. It gives the flavor but saves full cream milk for the children, who need it more than grown-ups.

Potato Nut Croquettes

Boil a quart of potatoes in well salted water until tender. Drain and put through a potato ricer. Add one egg and beat up light.

Form in croquette shape. Roll in corn flour and then in sliced blanched almonds. Fry quickly in deep hot fat - preferably vegetable oil to conserve animal fat.

Potato Nut Croquettes.