1½ C-cooked chopped chicken
¼ t-celery salt
1 t-lemon juice
1 t-parsley chopped fine
¼ C-thick white sauce
½ t-salt
2 C-crumbs
4 T-egg, beaten
Mix the chicken, celery salt, lemon juice, parsley, salt and thick white sauce. Shape into croquettes. Roll in cracker crumbs, beaten egg and more crumbs. Deep fry. Serve hot.
Green Peppers Stuffed with Corn (Six portions)
1 C-corn-pulp, cooked
½ t-salt
1 egg-yolk
¼ C-milk
2 T-bread crumbs
1/8 t-pepper
½ t-sugar
1 T-butter
6 green peppers
Scoop out the contents of the peppers. Mix the corn, salt, egg yolk, milk, bread crumbs, pepper and sugar. Fill the peppers. Dot with butter. Place in a pan and bake thirty minutes in a moderate oven. Cover the bottom of the pan with water. Baste the peppers frequently.
Cherry Salad (Six portions)
2 C-California cherries
½ C-hazelnuts
6 lettuce leaves
6 T-salad dressing
Remove the seeds from two cups of California white cherries, and fill with filberts or hazel nuts. Arrange on crisp lettuce leaves, and serve with salad dressing.
Chocolate Cream Pudding (Six portions)