Your diet recipes » MOCK FISH (a Norwegian dish). Take three or

MOCK FISH (a Norwegian dish).

Take three or four large w^hite potatoes. Wash
and peel them and boil until only half done. Grate
them, and take only the part that has passed through
the grater that it may be light. Then weigh out
half a pound. Beat the yolks of three eggs very light
with a quarter of a cup of cream, mix with the pota-
toes and add three ounces of butter melted, half a
teaspoonful of grated white onion, a dash of cayenne
pepper, and salt to taste. Butter a mould well,
sprinkle it with dried and sifted bread crumbs, put
the mixture in it, and set the mould in a pan of boil-
ing water in the oven, cover the mould and bake half
an hour. Turn out carefully on a platter, pour a
cream or Hollandaise sauce around it, and garnish
with parsley. Serve very hot with a cucumber salad
with French dressing, as a fish course.

MOCK MEAT.

Put three-quarters of a cup of milk and three
ounces of butter in a saucepan on the fire. When it
boils stir in three ounces of dried and rolled bread
crumbs and a slightly heaping tablespoonful of flour,
and half a teaspoonful of sugar. Let it cook until it
no longer adheres to the pan, then remove from the
fire. When it is cool, add three eggs, one at a time,
beating until smooth, then add one heaping table-
spoonful of chopped walnut meats, salt and pepper
to taste, and a few drops of onion juice. Make into
flat cakes, a little less than half an inch thick, like
sausage cakes, dip them in flour, put them into a
saucepan of boiling salted water and cook for three
or four minutes. Take them up, drain them from the
water, dip in flour again, and brown them in hot
butter in a spider. Set them one side to keep hot. In
another spider make a sauce. Put in a heaping table-
spoonful of flour, a generous heaping tablespoonful
of butter, and a heaping tablespoonful of chopped
walnut meats, let them all brown nicely together,
then stir in a vegetable stock that has been strained
until the gravy is as thick as cream.