The Institute cook book

- Soak the flaked fish in cold water over night or freshen the fish by boiling up several times in fresh water (usually 3 times is sufficient). Then simmer until tender. Drain off the water. Mix the potatoes with the milk, eggs, fat and seasoning. Add the fish, turn into a greased baking dish and bake y^ hour. BROILED SALT MACKEREL 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. JELLIED FISH 11/2 cups cold flaked fish 2 tablespoons lemon juice 2 tablespoons chopped capers Vi teaspoon salt 1 tablespoon granulated gelatin 2 tablespoons cold water 1 cup boiling 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. RABBIT IN CASSEROLE 1 rabbit 2 cups meat stock or thickened y^ cup drippings or other fat gravy 1 cup hot water 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. BAKED OATMEAL AND NUTS 2 cups cooked oatmeal 1 teaspoon vinegar 1 cup crushed peanuts Vi teaspoon pepper Vi cup milk 21/2 teaspoons salt Mix together and bake in a greased pan 15 minutes. This is enough for 5 people. PEANUT LOAF 1 cup roasted peanuts I egg 2 cups bread crumbs 1/2 teaspoon salt 14 cup melted fat i^ teaspoon pepper 1/2 teaspoon onion juice Milk ToTo 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. BAKED SOY-BEANS 1½ cups yellow soy beans ½ teaspoon mustard Vi cup navy beans 1 small onion V5 cup sugar 14 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. LIMA BEAN ROAST 1 pint dried lima beans 1 teaspoonful onion juice % pint peanuts 1 teaspoon salt 1/2 pint stale bread crumbs Pepper Soak beans 12 hours. Cover with water and boil until tender. Press through colander. Put peanuts through meat grinder. Mix with bean pulp. BAKED HOMINY AND CHEESE 1 tablespoon of oleomargarine or 2 tablespoons flour di'ippings 1 cup milk