LONG ISLAND SOUND COCKTAIL

Place in a bowl

  One-half bottle of tomato catsup,
  One tablespoon of grated onion,
  Two tablespoons of finely minced parsley,
  One tablespoon of finely minced green pepper,
  One tablespoon of Worcestershire sauce,
  One-half teaspoon of mustard.

Mix well and then take the clam shells and scrub them clean.  Fill with a mixture as follows: 

  One cup of cold-boiled fish,
  One onion, chopped fine,
  One green pepper, chopped fine.

Mix well.  Make a well in the centre and fill with a sauce.  Dust with paprika and serve ice cold.

FILET FISH, SOUTHERN STYLE

Clean, wash and drain fish.  Do not dry.  Have fat smoking hot.  Place fish in pan, reduce heat and cook slowly until brown and crisp.

FISH CAKES

Boil fifteen large potatoes and then mash fine and add

  One-half pound of prepared shredded codfish,
  One egg,
  Lump of butter the size of an egg,
  One teaspoon of paprika.

Mix thoroughly and then form into balls.  Roll in flour and fry until golden brown in hot fat.

COLD SPICE TONGUE

Select a medium-sized tongue without the gullet and wash well; then soak for four hours in warm water.  Place in a deep saucepan and cover with warm water and add

  One carrot, cut in dice,
  Two onions sliced,
  One faggot of soup herbs,
  Two bay leaves,
  Two allspice,
  Four cloves,
  One cup of strong cider vinegar.

Cover closely and bring to a boil; then simmer and keep just below the boiling point for three hours.  Let cool in the liquid and then, when cold, chill in the ice box before slicing.

The coarse left-over parts of the tongue may be used for meat loaf, croquettes or hash.

PICKLED TRIPE

Cut one pound of cooked honeycomb tripe in pieces one inch by three inches.  Place in a casserole dish and add

  One cup of vinegar,
  One-half cup of water,
  One onion, cut fine,
  One teaspoon of salt,
  One-half teaspoon of white pepper,
  One bay loaf,
  Eight cloves,
  Ten allspices,
  One small red pepper pod.

Cover and bake in hot oven for thirty minutes and then cool.

BAKED HAM, VIRGINIA

Scrub a small ham and cook until tender.  The fireless cooker will prevent the ham from wasting while cooking.  When tender, lift and remove the skin.  Trim to shape and then place in a bowl

  Three-quarters cup of brown sugar,
  One-quarter cup of cinnamon,
  One teaspoon of nutmeg,
  One teaspoon of cloves,
  One teaspoon of allspice.