The dinner consisted of:
Boubons with Tomato Sauce
Potatoes Anna Baked Green Peppers Stuffed
Bread Butter
Cottage Pudding Lemon Sauce
Coffee
BETTINA'S RECIPES
(All measurements are level)
Boubons (Four portions)
1 C-cooked meat ground fine (one or more kinds may be used)
2 T-fresh bread crumbs
¼ t-pepper
½ C-milk
1 T-green pepper or pimento chopped fine
¼ t-celery salt
1 egg
½ t-salt
1 t-butter (melted)
Beat the egg, add milk, seasonings, melted butter, breadcrumbs and meat. Mix thoroughly. Fill buttered cups three-fourths full of mixture. Place in a pan of boiling water, and bake in a moderate oven fifteen minutes. The mixture is done as soon as it resists pressure in the center. Allow them to remain in the pans a few minutes, then remove carefully upon a serving plate. They may be made in a large mould or individual ones. Serve with the following sauce.
Tomato Sauce (Four portions)
1 C-tomatoes
1 slice onion
4 bay leaves
4 cloves
½ t-sugar
½ C-water
2 T-butter
2 T-flour
½ t-salt
Simmer the tomatoes, onion, bay leaves, cloves, sugar and water for fifteen minutes, rub through the strainer. Melt butter, add flour and salt, add strained tomato juice and pulp. Cook until the desired consistency.