Part 23 (2/2)

SCALLOPED FISH

2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat

Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.

SPANISH Ca.s.sEROLE

2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne

Add rice to tomatoes. Add seasoning and meat, browned. Bake in ca.s.serole about 2 hours.

PEANUT LOAF

3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts

Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.

CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt

Mix ingredients thoroughly. Bake in greased dish 30 minutes.

BEAN LOAF

2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce.

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture of

1 cup milk 1 tablespoon corn syrup 1 egg beaten

Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert.

DRIED FRUIT PUDDING

One cup dried apricots, peaches or prunes soaked two hours in two cups of water.

1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts

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