2½ lb. halibut steak
¼ t-pepper
1 t-salt
1 T-lemon juice
1/8 t-onion juice
4 T-egg-yolks
1 T-water
1½ C-cracker crumbs
4 T-fat
2 T-melted butter
Mix the pepper, lemon juice, onion juice, salt, butter, egg and water. Wipe the halibut with a damp cloth and then cut into strips two and a half by four inches. Dip each strip into the above mixture and roll in cracker crumbs. Place the fat in a frying-pan, and when hot add the halibut. Brown thoroughly on each side and garnish with lemon and parsley.
Potato Rosettes (Twelve portions)
3 C-mashed potatoes
3 T-milk
1 t-salt
¼ t-paprika
2 T-butter
Mix potatoes, milk, salt, paprika and butter. Beat one minute. Place the hot potato mixture in a pastry bag and press rosettes on a flat buttered tin pan three inches apart. Set in a moderate oven twenty minutes to brown. Remove from the pan with a spatula.
Cabbage Relish in Green Pepper Cases (Twelve portions)
12 green peppers
3 C-finely chopped cabbage
3 T-pimento, cut fine
1 green pepper, cut fine
2/3 C-vinegar
2 T-"C" sugar
1 t-salt
1 t-mustard
1 T-olive oil
Mix the mustard, oil, salt, sugar and vinegar. Add the green pepper, pimento and cabbage. Fill the peppers with this mixture. The peppers are prepared by cutting off the stem end, removing the seeds and washing thoroughly.
Glazed Sweet Potatoes (Twelve portions)