1 T-butter
1 T-flour
½ C-milk
½ t-salt
¼ t-paprika
¼ C-fresh, soft bread crumbs
¼ C-grated American cheese
1 egg
Melt the butter, add the flour, salt and paprika. Mix well, gradually add the milk, cheese and bread crumbs. Cook three minutes, and then stir in the egg, well beaten. Butter six timbale moulds well. Place the cups in a pan of hot water and cook fifteen minutes in a moderate oven. Allow to stand three minutes, and remove from the moulds. Serve hot with creamed peas.
Bettina's Green String Bean Salad (Six portions)
1 C-cooked green beans
¼ C-cut celery
¼ C-pimento, cut fine
1 hard-cooked egg, diced
1 t-salt
¼ t-paprika
½ C-salad dressing
6 pieces of lettuce
Mix thoroughly the beans, celery, pimento, egg, salt and paprika. Add the salad dressing and serve on a piece of crisp lettuce.
Devil's Food Cake (Twenty-four pieces)
2 C-brown sugar
1 C-milk
½ C-butter
2 eggs
3 squares chocolate
2 C-flour
1 t-soda
1 t-vanilla
Cream the butter, add one cup sugar. Mix egg yolks, the other cup sugar, one-half cup milk and chocolate; cook two minutes, stirring constantly. When cool, add this to the first mixture. Add the rest of the milk, vanilla, the flour and soda sifted together. Beat two minutes. Add stiffly beaten egg whites. Fill two tin pans prepared with waxed paper, bake in a moderate oven twenty-five minutes. When cool, ice with white icing.