A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

Creole Lamb
Potato and Green Corn Croquettes
Rhubarb Sauce
Bread Butter
Head Lettuce French Dressing
Lemon Pie Cheese

BETTINA'S RECIPES

(All measurements are level)

Creole Lamb (Three portions)

1 T-butter
1 T-chopped green pepper
½ T-onion, chopped
1 T-flour
¼ C-meat stock or water
¼ C-tomato pulp
½ t-lemon juice
½ t-salt
¹/₃ t-horseradish
½ C-cold cooked lamb, cut in cubes
3 pieces of toast

Melt the butter, add pepper and onion. Cook two minutes and add flour, stock, pulp, lemon juice, salt and horseradish. Boil two minutes, stirring constantly. Add the lamb. Heat thoroughly, and serve on toast strips.

Potato and Green Corn Croquettes (Three portions)

1 C-hot mashed potatoes
1 C-green corn pulp, cooked with
1 T-butter
½ t-salt
½ t-pepper
1 egg yolk

Mix all ingredients together thoroughly. Shape into cylindrical form, roll in bread crumbs, dip in beaten egg, roll again in crumbs. Deep fry. The egg yolks for croquettes may have a tablespoon of water added for each yolk. The whites as well as the yolks may be used for covering the croquettes. To get the corn pulp, cut the kernels lengthwise of the rows, and press out the pulp with the back of the knife. This recipe is good for left-over corn.