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

by Louise Bennett Weaver; Helen Cowles LeCron

The luncheon menu was as follows:

Salmon Salad
Green Beans Butter Sauce
Baking-powder Biscuits
Watermelon Pickles
Cream Puffs Coffee

BETTINA'S RECIPES

(All measurements are level)

Salmon Salad (Six portions)

1 C-salmon
1 C-diced celery
¼ C-sweet pickles, cut fine
1 t-salt
3 hard-cooked eggs, cut fine
1 C-salad dressing

Break the salmon apart carefully with a silver fork, add the diced celery, sweet pickles, salt and hard-cooked eggs. Mix together well, and add the salad dressing. Arrange on lettuce leaves in a salad bowl, garnish with hard-cooked eggs to represent daisies, and pickles cut in strips. Serve very cold. (To represent daisies, cut the whites of each hard-cooked egg in six long petals. Arrange these on the salad. Cut the yolks in half, and place in the center—round side out. Arrange the pickle to represent stem and leaves.)

Green Beans, Butter Sauce (Six portions)

2 C-green beans (canned)
1 T-water
1 t-salt
¼ t-paprika
3 T-butter

Remove beans from the can and rinse with cold water. Add water, salt, paprika and butter. Cook over a moderate fire for three minutes. Serve.