Process: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.
1 cup cracker crumbs.
2 teaspoons finely chopped parsley.
1 tablespoon finely chopped pickles.
1 teaspoon salt.
1 teaspoon grated onion.
3 tablespoons butter.
¼ to ½ cup boiling water.
Process: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork.
BRUSSELS SPROUTS
Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.
FRENCH ENDIVE
Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see [Page 83]).
EGGLESS RICE PUDDING
4 cups milk.
2/3 cup rice.
1/3 cup molasses.
½ teaspoon cinnamon.
1 tablespoon butter.
½ cup seeded raisins.
Salt.