Chicken Chop Suey
Take about three cupfuls of left over chicken, cut into small pieces, place in frying pan with butter or fat, shake or stir over fire until brown. Remove from fire and drain off any surplus grease. To this add two cups of celery cut into inch pieces, two cups of onions cut small and two cups of oriental sprouts. To this add water, not enough to cover, but enough to keep moistseason with salt, pepper and paprika and let simmer about three hours. Stir occasionally and add water if needed. When ready to serve add oriental sauce if desired though this is not necessary.
Cook one cup of brown rice and serve with above.
If you have not oriental sprouts at hand put three cups each of celery and onions (equal parts with quantity of meat cooked).
The above can also be made with other meat than chicken. Cut the raw meat into inch squares, brown and proceed as above.
It will also be found easier to put the mixture into a shallow dishset the dish inside of an old-fashioned steamer and steam two to three hours. For this use less water. The fireless cooker is ideal for above.
Scalloped Salmon
Make a white sauce. To this add a well beaten egg and stir until thick. This is sufficient for one large can of salmon. Grease a baking dish and put a layer of salmon and then a layer of white sauce, then an-other layer of salmon and so on. White sauce on top. Cover the top with cracker crumbs or rolled bread crumbs and bake for 20 to 30 minutes.
Salmon and Rice
Cook one cup of brown rice and line well greased baking dish. Flake one large can of salmon. Make dressing as follows:
Beat 2 eggs, 1/2 cup of milk, 1 tablespoonful of butter and seasoning. Stir this into the salmon, place in nest of rice, cover with a little rice and steam for 1 hour. If baked, casserole must have cover and set (preferably) in pan of water in oven. Serve with or without white sauce.
Salmon Loaf
Into 1 small can of salmon stir 1 well beaten egg, 1/3 cup milk and 1 cup crumbs. Season well with salt, pepper and paprika. Bake in well buttered dish for fifteen minutes. Serve hot.
Any of the above dishes may be made substituting tuna fish for salmon. Some people prefer the more delicate flavor of the tuna fish.
Tuna Fish Salad
Flake the fish and use about equal part chopped celery. Moisten well with boiled dressing which has been thinned with lemon juice. Season with salt, pepper and paprika.
A French dressing made of equal parts oil and lemon juice and some chopped sweet peppers may also be used with above.
Serve the tuna fish plain at same meal with an excellent combination salad and eat them together.
Coddled Eggs
Instead of boiling eggs cook as followsPlace eggs in cold water over fire. When the water reaches boiling point remove from fire immediately. Leave the eggs in this hot water for exactly five minutes. This is the only way that eggs should be served to a delicate stomach. The white remains creamy and is infinitely more digestible.
Baked Bananas
Wash ripe bananas and bake in skins in moderate oven for 15 or 20 minutes, until ‘thoroughly soft all through. They are done when juice begins to flow. Serve with cream.
They seem light, but two baked bananas will take the place of a cereal or a potato. They can form the body of a breakfast or luncheon.
They should not be served after an otherwise complete meal. We eat too much.
If preferred they may be baked until soft without skins.