Recipes by Richard Dix: Eggnog Pie Deluxe; Kippered Alaska Cod

Richard Dix's Eggnog Pie Deluxe

Separate yolks from whites of 4 eggs. Beat yolks separately and into them stir 2 tablespoons and 1/2 cup sugar. While doing this have 2 cups milk scalding in top of double boiler. Pour scalded milk over egg yolk mixture, return to double boiler and cook until thick. When cold, fold in stiffly beaten white of 1 egg and add rum flavoring. Pour into pie shell and top with meringue made from 3 remaining egg whites, stiffly beaten and sweetened with 6 tablespoons powdered sugar. In making crust, crumb 15 graham crackers. Into this work 1/2 cup butter and 1 tablespoon sugar. Press mixture firmly with fingers against bottom and sides of buttered pie tin and bake for 10 minutes in moderate oven, about 325 degrees F.

Richard Dix's Kippered Alaska Cod

Piece of kippered cod about 1 1/2 pounds
6 medium onions
2 tablespoons butter
1 cup medium thick white sauce
1 tablespoon butter
Seasoning to taste

Boil the kippered cod until tender, drain and put in earthen casserole. Pare and slice the onions and fry to a golden brown in 2 tablespoons butter. Spread over the fish, add a tablespoon butter and put the casserole uncovered in the oven for 5 minutes or until lightly browned. Send to the table at once without taking from casserole.

In making the white sauce, use enough butter to make a good rich sauce or add a little cream when blending.