1 C-cooked, seeded and chopped prunes
¾ C-sugar
¼ C-nut meats, cut fine
½ C-milk
1 t-vanilla
½ t-lemon extract
½ C-cracker crumbs
1 t-baking powder
1/8 t-salt
Mix all the ingredients in the order named. Pour into a well-buttered shallow earthenware dish. Place the dish in a pan of hot water and bake twenty-five minutes in a moderate oven, or until the mixture is firm. Serve warm. Individual amounts may be made in moulds.
CHAPTER LXXIV
THE DIXONS COME TO DINNER
"CHARLOTTE, you must have Bettina tell you how to cook fish this way," said Frank.
"It's the Bechamel sauce on it that you like, I suspect," said Bettina. "And it isn't at all hard to make. I serve it with so many things. We like it with carrots——"
"Oh, is it the very same sauce that you serve with carrots?" said Charlotte. "I can make it, Frank. I'll have it for dinner one of these days, with halibut, just as Bettina has served it tonight."
"There is only one thing to think about especially in making it," said Bettina. "After you have beaten the egg slightly, add a very little of the hot liquid to it, and then pour the mixture into the rest. Then cook it a short time, not long, as a sauce made with egg sometimes separates."