The Institute cook book

1 cup cooked cabbage 1 cup bread crumbs Salt and pepper Chop the meat into small pieces; Hkewise the cabbage. Put a layer of meat in the bottom of a baking dish ; then a layer of cabbage; then a layer of tomatoes. Continue until the entire quantity has been used, seasoning each layer as you go. Cover all with bread crumbs and bake in a moderate oven until brown. A little grated cheese may be added to the top if desired. STEW FROM COLD MEAT Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available. Cook until the potatoes are done; thicken with flour and serve on small slices of toast. POTTED MEAT 1 pint cold meat Salt and pepper 2 oimces butter Dried herbs Melted suet Chop the meat very fine; pound it in a mortar, adding gradually the butter and seasoning to taste. , Pack into small jars; cover with melted suet and keep in a cool place. VEAL CAKES 1 pound cold chopped veal 1 teaspoon chopped onion 1/2 pound soaked bread crumbs 1 teaspoon salt Dash of pepper 2 tablespoons fat or butter Mix all the ingredients except the fat; mold into small cakes. Melt the fat in a frying pan and brown the cakes in it, first on one side, then on the other. LEFT-OVERS [illustration: Family of Four] Family of Four BLANQUETTE OF CHICKEN 2 cups cold chicken 2 tablespoons chopped parsley 1 cup cream sauce Few gratings of nutmeg 1 tablespoon lemon juice Pinch of clove Make the cream sauce as usual; heat the chicken thoroughly in it; add the seasonings and serve. FISH CUTLETS 1 cup cold cooked fish V2 teaspoon chopped onion 1/2 cup milk 1/2 teaspoon chopped parsley 1 tablespoon butter 1/2 teaspoon salt 1 tablespoon flour Dash of red pepper Yolk of 1 egg Uncooked macaroni Bread crumbs and egg Make a cream sauce of the butter, flour and milk; add the egg, then the fish and seasonings. Mix carefully and let cool; form into cutlet shapes; dip in egg and bread crumbs and fry in hot fat. When brown, remove the cutlets and insert in each a small piece of uncooked macaroni to represent the bone, covering the place of insertion with a sprinkling of chopped parsley. FISH CROQUETTES Prepare the same mixture used for cutlets; mold into cones; dip in egg and crumbs and fry in hot fat, removing them as soon as they are brown and sprinkling each with chopped parsley. CUSK A LA CREME 1 pint cold fish 1/4 tablespoon cornstarch 1 pint milk 1/2 tablespoon butter 1 blade mace Yolk of 1 egg 1 sprig parsley Salt and pepper 1 bay leaf Bread crumbs Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together. Then add the beaten egg and season to taste. Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned. Planned for a [illustration: Planned for a Family of Four] Family of Four Liitit! 1 -\J V JIKO SCALLOPED FISH 1 pint cold cooked fish 1 pint cream sauce 1 pint stuffing Bread crumbs Butter Put the fish and stuffing in a baking dish in alternate layers, moistening each with cream sauce. Cover with bread crumbs and bits of butter and bake until brown.