Mrs. Wilson's Cook Book Part 111

FOR MENU NO. 2

Broil or bake the ham.

To grill potatoes: Cut them into thin slices and place on a baking pan. Brush with shortening and broil in the gas oven for ten minutes.

PAPRIKA POTATOES

Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of b.u.t.ter in each potato and dust with paprika.

Use canned asparagus for the salad.

SARDINE CANAPE

Open a large can of sardines and turn on a plate; let drain. Then cut and toast for each person an oblong piece of bread. Spread with b.u.t.ter. Then lay on the toast two sardines. Sprinkle them with

One tablespoon of finely minced pimentoes, One teaspoon of finely minced onion, One teaspoon of finely minced parsley.

Serve with wedge-shaped section of sliced ham.

Use the bouillon cubes for making the bouillon.

MINIATURE CODFISH b.a.l.l.s

One and one-half cups of mashed potatoes, Three-quarters cup of prepared codfish, One onion, grated, One-half cup of finely minced parsley.

Mix and then form into tiny b.a.l.l.s. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

Roll cooked potato b.a.l.l.s in melted b.u.t.ter and parsley.

BAKED SUGAR-CURED HAM

Boil the ham and then remove the skin and trim. Now place in a bowl

One cup of brown sugar or mola.s.ses, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of thyme.

Mix, spread over the ham and bake in a hot oven for one and one-quarter hours. Baste every ten minutes with boiling water.

NEW YEAR'S MENU

BREAKFAST

Sliced Bananas Cereal and Cream Codfish Cakes Tomato Sauce Toast Coffee

DINNER

Barley Broth with Vegetables Lamb Cutlets, Mentone Mashed Potatoes Mashed Turnips Celery Salad Raisin Pie Coffee

SUPPER

Radishes Celery Salmon a la King Potato Cakes Coleslaw Chocolate Cake Tea

SALMON A LA KING

Place in a saucepan

Two cups of milk, Six tablespoons of flour.

Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one can salmon free from bones and skin.

Juice of one lemon, One teaspoon of salt, One-half teaspoon of pepper, Two well-beaten eggs.

Heat to boiling point and serve on toast.

LAMB CUTLETS MENTONE

Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with

Two onions, One quart of boiling water.

Cook slowly until tender, then remove the cutlets and flatten well.

Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add

One-half can of tomato soup, Three-quarters of a cup of water.

Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley.

RAISIN PIE

Place one package of seedless raisins in a saucepan and add

One cup of syrup, Three-quarters of a cup of water, Six tablespoons of cornstarch.

Dissolve the starch in the water before adding to the syrup and raisins, then bring to a boil. Cook slowly for five minutes and then cool and use for the pie. When ready to place in the pie add

One tablespoon of lemon juice, Grated rind of one-quarter lemon.

TOMATO SAUCE

Place one-half can of tomato soup in a saucepan and add