Salmon Loaf (1)

    Salmon, 1 small can
    Egg, 1
    Cracker crumbs, 1 cup
    Sweet milk, 2 tablespoons
    Paprika
    Nutmeg
    Salt

Remove bones from salmon; break into small pieces, add well beaten egg, seasoning, and cracker crumbs; bake in a well buttered dish for 15 minutes; serve hot for lunch.

Tamale Pie (12)

    Corn meal, 2 cups
    Salt, 2 1/2 teaspoons
    Boiling water, 6 cups
    Onion, 1
    Fat, 1 tablespoon
    Hamburger steak, 1 pound
    Tomatoes, 2 cups
    Cayenne pepper, 1/2 teaspoon,
      or
    Chopped sweet pepper, 1 small
    Salt, 1 teaspoon

Make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water.  Cook in a double boiler or over water for 45 minutes.  Brown the onion in the fat, add the Hamburger steak, and stir until the red color disappears.  Add the tomatoes, pepper, and salt.  Grease a baking-dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush.  Bake 30 minutes.  Serves six.

Turkish Pilaf (3)

    Washed rice, 1 cup
    Raw lean beef or lamb, 1 pound
    Salt, 1 teaspoon
    Boiling water, 2 cups
    Small onion or garlic, 2 cloves
    Tomatoes, 2 cups
    Olive oil or any fat, 2 tablespoons

Fry onion cut in small pieces or the garlic in the fat until slightly brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered dish until the rice is soft.  The meat may be omitted, the rice cooked in the tomatoes and water, and the whole covered with grated cheese and baked until cheese is melted.

Vegetable Stew

    Beef, 1/2 pound
    Mutton, 1/2 pound
    Carrots, diced, 1/2 cup
    Potatoes, diced, 2 cups
    Tomatoes, canned, 3/4 cup
    Fat, 2 tablespoons
    Carrot, 1 whole
    Onion, sliced, 3 tablespoons
    Cabbage, chopped, 1 cup
    Flour, 1/4 cup
    Bay leaf, 1/2 leaf
    Cloves, 6
    Peppercorns, 6
    Parsley, chopped, 2 tablespoons
    Salt, 2 teaspoons
    Thyme, 1 sprig
    Water, 7 cups

Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables.  Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done).  Remove bag of seasonings, thicken stew with flour.  Add more salt if needed.

PUDDINGS

Apricot Tapioca Pudding (4)

    Apricots, 6
    Sugar, 1/2 cup
    Pearl tapioca, 1 cup
    Salt, 1/2 teaspoon
    Boiling water, 3 cups