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, ¼ can
- Salt pork, 1½ inch cube
- Potato cut in slices, 1 medium
- Milk, 2 cups
- Boiling water, 1½ cups
- Butter, 2 tablespoons
- Sliced onion, 1/8
- Sugar, ¼ 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 ½ lemon
- Salt, 1 teaspoon
- Pepper, ¼ 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.