Mrs. Wilson's Cook Book Part 63

One well-beaten egg, One teaspoon of salt, Two teaspoons of paprika, Juice of one-half lemon.

Beat hard to mix and then serve. This dish will replace meat and be sufficient for a family of four or five.

MEAL PUDDING

Place one quart of milk in a saucepan and bring to a boil; then add three-quarters cup of fine cornmeal. Stir until thick, and cook slowly for ten minutes and then add

One cup of sweet spiced jam, One cup of syrup, One-half cup of sugar, One-half teaspoon of nutmeg.

Beat to mix and then pour into a baking pan and bake slowly for three-quarters of an hour. Cool and then serve with plain cream.

HOW TO COOK CORN BEEF

Wash the beef in cold water and then place in a saucepan and cover with cold water. Bring to a boil and turn into a colander, and let cold water run on the meat. Place a saucepan on the stove and fill with boiling water, and add

One carrot, cut in dice, Two onions, with one clove stuck in each onion, One bay leaf and, The meat.

Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight.

Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold.

Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef.

OLD PHILADELPHIA STEWED KIDNEY

Wash and dry the kidney and cut into inch pieces; put on to boil in a pot of cold water; as soon as boiling point is reached, remove from the fire, turn in colander and drain, rinse in cold water and dry.

Dust lightly with flour; put three tablespoons of shortening in a pot; when hot toss in the kidney, browning carefully; then add two cups of water, which must be boiling, and cook until the kidney is tender.

Then season with salt and pepper, five tablespoons of catsup, three tablespoons of vinegar; add one tablespoon each of grated onion and fine chopped parsley. Serve on toast for breakfast.

MEAT PUDDINGS

Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add

One cup of cold boiled rice, One small onion, grated, One green pepper, chopped fine, Two teaspoons of salt, One teaspoon of paprika, Two teaspoons of garlic vinegar, One-half teaspoon of thyme, One egg, Five tablespoons of cold stock, water or gravy.

Mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full. Spread the top smoothly and place in a pan containing water, and then bake for forty minutes in a moderate oven. Unmould and cover with either cream or brown sauce.

CORN PUDDING

Place in a mixing bowl

One can of crushed corn, One cup of prepared bread, Two eggs, One-half cup of milk, One onion, grated, Four tablespoons of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika.

Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven.

To prepare the bread:

Soak the stale bread in hot water and place in cloth and squeeze dry.

To prepare the cups:

Grease well and then dust with bread crumbs.

SALT CHOWDER

Mince fine four ounces of salt pork or bacon. Place in a deep kettle and add

One cup of chopped onions, One-half cup of chopped sweet red peppers, One cup of chopped tomatoes.

Cook slowly for ten minutes and then add one pound of fish, bones and skin removed, fish cut in one-inch blocks.

Six large clams cut in pieces, Two cups of water.

Cover closely and then boil for twenty minutes. Now add

One teaspoon of sweet marjoram, One-quarter teaspoon of thyme, Two and one-half cups of cream sauce, One cup of cooked peas, One cup of cooked lima beans, One-half cup finely chopped parsley, Two tablespoons of b.u.t.ter, One tablespoon of salt, One and one-half teaspoons of pepper.

Heat until scalding and then serve.

STEAMED SALT OYSTERS OR CLAMS

Place the salt oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt oysters or clams in a deep soup plate and serve with a small saucer of melted b.u.t.ter.

Serve a small cup of the salt oyster or clam liquid, left in the saucepan after steaming the bivalves, with them.

CLAM FRITTERS--RED RIVER BOATHOUSE STYLE

Mince one dozen large clams fine and then drain free of the liquid.

Measure the liquid and add sufficient milk to measure one and one-half cups. Place in a bowl and add

One egg, Two teaspoons of salt, One teaspoon of paprika, Two tablespoons of grated onion, Four tablespoons of finely chopped parsley, One tablespoon of shortening, One teaspoon of sugar, The minced clams, Two cups of sifted flour, Four level teaspoons of baking powder.

Beat hard and then fry in very hot fat in shallow pan.

DEVILED CLAMS

Place in a saucepan

One-half cup of clam juice, One-half cup of milk, Five tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes.

Now add