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