BETTINA'S RECIPES
(All measurements are level)
Tuna Loaf (Eight portions)
1½ C-tuna
1 C-fresh bread crumbs
2 eggs (just the yolks may be used)
1 t-lemon juice
1 t-chopped green pepper
1 t-salt
¼ t-paprika
Mix all the ingredients together thoroughly, picking the fish apart with a silver fork. Mould firmly in a loaf. Roll in flour, and place in a buttered bread pan. Dot with butter, and bake thirty minutes in a moderate oven. This same recipe may be distributed among fancy individual moulds, filled half full. Arrange a star-shaped piece of pimento, green pepper, beet or egg in the bottom of a fancy aluminum mould. An attractive design may be made by putting the star cut from any vegetable with radiating pieces of any other kind of vegetable of a different color. Place the design firmly on the fish. Set the moulds in a pan of hot water and bake until the mixture is firmly set. (About thirty minutes.) Remove from the oven, let moulds stand three minutes, and then, with the assistance of a knife, slip them from the pan, unmould all the moulds in one flat pan, and keep them hot until needed. Do not forget that the mould must be thoroughly buttered before using. When ready to serve, make a regular vegetable white sauce (two T-butter, 2 T-flour, 1 C-milk, ¼ t-salt). When ready to serve and while steaming hot, add one beaten egg yoke. The hot sauce will cook the egg. Pour around the mould.
CHAPTER LVIII
AN EARLY CALLER