Bettina's Tuna Salad
Date Bread Sandwiches Salted Peanuts
Maple Ice Cream White Cake with Maple Icing
Coffee
BETTINA'S RECIPES
(All measurements are level)
Tuna Salad (Twelve portions)
2 C-tuna fish
2 C-diced celery
3 hard-cooked eggs, diced
3 T-green pepper, chopped fine
4 T-sweet pickle, chopped fine
4 T-pimento, cut fine
2 t-salt
½ t-paprika
1 T-lemon juice
1 C-salad dressing
Mix the tuna, celery, eggs, sweet pickle, pepper, salt and paprika with a silver fork. (Care should always be taken not to mash salads.) Add the salad dressing; more than a cup may be necessary. Keep very cold, and serve attractively on a lettuce leaf.
Salad Dressing (Twelve portions)
4 egg-yolks
½ C-vinegar
½ C-water
1 t-salt
1 t-mustard
4 T-sugar
¼ t-paprika
2 T-flour
Beat the egg yolks, add the vinegar. Mix the salt, mustard, sugar, paprika and flour thoroughly. Slowly add the water, taking care not to let the mixture get lumpy. Pour into the yolks and vinegar. Cook slowly, stirring constantly until thick and creamy. Thin with sour cream or whipped cream.
Date Bread (Eighteen Sandwiches)