Moulded Cereal on Bananas Whipped Cream
Codfish Balls Egg Soufflé
Green Peas
Twin Mountain Muffins Jelly
Doughnuts Coffee
BETTINA'S RECIPES
(All measurements are level)
Codfish Balls (Four portions)
1 C-raw salt fish
2 C-raw potatoes
1 t-butter
½ C-cracker crumbs
1 egg, well-beaten
¼ t-pepper
more salt if needed
1 T-water
Shred the fish. Pare and quarter potatoes. Place the fish and potatoes in a stewpan and cover with boiling water. Boil twenty-five minutes or till the potatoes are soft. Do not boil too long or they will become soggy. Drain well, mash and beat until light. Add butter, seasoning and egg. Shape, roll in crumbs, egg mixed with water, more crumbs, and fry in deep fat. These may be shaped into flat cakes, rolled in flour and sautéd in hot fat. Garnish with parsley.
Egg Soufflé (Four portions)
2 T-butter
2 T-flour
2 C-milk
4 eggs
1 t-salt
a pinch of cayenne or ¼ t-paprika
1 C-white sauce
2/3 C-cooked peas
Melt the butter, add the flour and gradually add the milk. Cook three minutes, add seasoning and the well-beaten yolks. Fold in the beaten whites and turn into buttered moulds. Set in a pan of hot water and bake in a slow oven until firm (about twenty-five minutes). Serve with a white sauce, highly seasoned, to which has been added one cup of cooked peas. Pour the sauce around the soufflé.