Corn Meal Scrapple (3)

    Shin of beef, 2 pounds
    Salt, 1 teaspoon
    Onion, 1 medium
    Pepper, 1/8 teaspoon
    Cold water, 2 quarts
    Corn meal, 1 cup

Cook onion thinly sliced in beef marrow or suet.  Add to water with meat and bone and cook until meat is tender.  Let cool, skim off fat, and remove bone.  To liquid remaining, add enough water to make one quart.  Add corn meal and salt and cook one hour.  Turn into a mold, cool, cut in slices, and fry in pork fat until brown.  Serve with or without gravy.

Corn Chowder (4)

    Corn, 1/4 can
    Salt pork, 1-1/2 inch cube
    Potato cut in slices, 1 medium
    Milk, 2 cups
    Boiling water, 1-1/2 cups
    Butter, 2 tablespoons
    Sliced onion, 1/8
    Sugar, 1/4 teaspoon
    Salt and pepper

Cut the pork into small pieces and try it out.  Add the onion and cook for about five minutes.  Strain the fat into a stew pan.  Cook the potatoes for about five minutes in boiling salted water.  Drain, and add the potatoes to the fat.  Add the boiling water and cook until the potatoes are soft.  Then add corn and milk and heat to the boiling point.  Add the salt, pepper, sugar, and butter.  Serve immediately after adding butter.

Cottage Cheese and Nut Loaf (12)

    Cottage cheese, 1 cup
    Nut meats (use those locally grown), 1 cup
    Stale bread crumbs, 1 cup
    Juice of 1/2 lemon
    Salt, 1 teaspoon
    Pepper, 1/4 teaspoon
    Chopped onion, 2 tablespoons
    Oleomargarine, meat drippings or vegetable oils, 1 tablespoon

Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper.  Cook the onion in the fat and a little water until tender.  Add to the first mixture the onion and sufficient water or meat stock to moisten.  Mix well, pour into a baking dish, and brown in the oven.

Dried Fish Chowder (7)

    Salt fish, 1/2 pound
    Potatoes, cut in small pieces, 4 cups
    Salt pork, 2 ounces
    Small onion, chopped, 1
    Skim milk, 4 cups
    Crackers, 4 ounces

Salt codfish, smoked halibut, or other dried fish may be used in this chowder.  Pick over and shred the fish, holding it under lukewarm water.  Let it soak while the other ingredients of the dish are being prepared.  Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft.  Add the milk and fish and reheat.  Salt, if necessary.  It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.

Gevech (Roumanian Recipe) (9)