"Good-bye, dear!"
The luncheon menu was as follows:
Oyster Cocktail in Pepper Cases
Cream of Celery Soup Croutons
Cheese Timbales Creamed Peas
Baked Apples
Baking-Powder Biscuit
Green Bean Salad Salted Wafers
Lemon Sherbet Devil's Food White Icing
Coffee
BETTINA'S RECIPES
(All measurements are level)
Oyster Cocktail in Pepper Cases (Six portions)
6 green peppers
1 pint oysters
5 T-tomato catsup
1 T-lemon juice
1 T-horseradish
½ t-salt
½ t-tabasco sauce
Cut the stem end from the sweet green peppers. Remove the seeds and allow to stand in iced water. Pick over the oysters to remove any shells, and surround with chipped ice until ready to serve. Mix the catsup, lemon juice, horse radish, salt and tabasco sauce. Fill each pepper with four oysters, and put on tablespoon of the mixture on the top. Serve very cold.
Cheese Timbales (Six portions)