2 cups hominy (cooked) 1 cup chopped cooked ham 1/3 cup fat 1/3 cup flour 1 teaspoon of salt 1/8 teaspoon mustard 1/8 teaspoon cayenne 1 egg 1 cup milk 1/2 cup water

Melt the fat.  Add the dry ingredients and the liquid slowly.  When at boiling point, add hominy and ham.  Stir in the egg.  Place in a baking-dish.  Cover with buttered crumbs.  Bake until brown.

BEEF LOAF

1 tablespoon lemon juice 1 tablespoon sour pickle 2 teaspoons salt 1/8 teaspoon cayenne 1 teaspoon celery salt

To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 cup of hot tomato juice and pulp.  Add seasoned meat.  Chill and slice.  May be served with salad dressing.

BAKED HASH

1 cup chopped cooked meat 2 cups raw potato, cut fine 1 tablespoon onion juice 2 tablespoons chopped parsley 1/8 teaspoon pepper 1/4 cup drippings 1/2 cup gravy or water

Melt fat in frying pan.  Put in all the other ingredients.  Cook over a slow fire for 1/2 hour.  Fold and serve as omelet.

MEAT SHORTCAKE

1-1/2 cups flour 1/2 teaspoon salt 3 tablespoons shortening 2 teaspoons baking powder 2 cups chopped, cooked meat 1 teaspoon onion juice 1/2 cup gravy or soup stock Salt and pepper 3/4 cup milk and water

Mix flour, salt and baking powder.  Rub in shortening, and mix to dough with milk and water.  Roll out to quarter of an inch thickness, bake in layer cake tins.  Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock.  If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute.  Serve as soon as put together.  Cold cooked fish heated in cream sauce may be used for a filling instead of the meat.

SCRAPPLE

Place a pig’s head in 4 quarts of cold water and bring slowly to the boil.  Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage.  Let the liquid simmer gently until the meat falls from the bones.  Strain off the liquid, remove the bones, and chop the meat fine.

Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid.  Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge.  Stir in the chopped meat and pour in greased baking pans to cool.  One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired.  Any type of savory herb can also be used, according to taste.

When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat.

FISH AS A MEAT SUBSTITUTE