A FRIDAY DISH FOR THOSE WHO DON’T LIKE FISH

[Welland Tribune January 5, 1945]

By Betsy Newman

What to serve when it’s fish day and some members of the family don’t care for fish, is the problem of many a mother and cook. I am including in today’s menu a recipe which I gave  you a year and a half ago, which some of you may have missed, and trust it will prove a help if the above is your problem

Today’s Menu
Fish or Bean Loaf
Mashed carrots, Cabbage Salad
Raisin Sour Cream Pie
Coffee

Bean Loaf
3 cups of boiled navy beans
1/2 cup of onion, chopped
3 tablespoons of bacon fat, melted
1 cup of bread crumbs
1 egg
1 1/2 teaspoons salt
1 cup of milk, evaporated or fresh

Soak beans overnight in cold water, boil until tender. Drain beans while hot, and use liquid for soup.
Mash beans, blend well with other ingredients and pour into well greased loaf pan. Bake in moderate oven (375  degrees F) until delicately browned, about 45 minutes. Slice and serve hot or cold with tomato sauce or catsup. Serves 6 to 8.

For serving 50 persons, use:
1 1/2 gals. Of boiled navy beans
2 cups of onion, chopped
1 1/2 cups of bacon fat, melted
2 quarts of bread crumbs
8 eggs
4 tablespoons of salt
2 quarts of milk

Mix as above and bake

Raisin Sour Cream Meringue Pie
1 1/2 cups of raisins
1 cup of sour cream
2 tablespoons of cornstarch
1/2 teaspoon of salt
1/2 cup of granulated sugar
1 1/2 teaspoons of cinnamon
2 eggs, separated
1/3 cup of milk
Baked pastry shell
Meringue made with egg whites.

Rinse and drain raisins, combine with cream, cornstarch, salt, sugar and spice in a saucepan and stir until well blended. Bring to a boil and cook until thick (2 or 3 minutes); remove from heat. Reserve  egg whites for meringue. Beat egg yolks and milk together; add to hot mixture, stirring briskly. Return to heat and cook and stir until thickened (About 2 minutes). Pour into baked pastry shells and cover with meringue. Bake 30 to 35 minutes in slow oven (300 to 325 degrees F). Cool before cutting.