BETTINA'S RECIPES
(All measurements are level)
Escalloped Salmon (Four portions)
1½ C-salmon
3 T-sweet pickles, chopped fine
1 T-lemon juice
½ C-cracker crumbs
1 egg
¼ t-paprika
½ t-salt
¼ C-milk
2 T-fresh bread crumbs
1 T-melted butter
Pick the salmon apart with a fork and add the pickles, lemon juice, cracker crumbs, egg, paprika, salt and milk, using a fork for mixing. Place in a well-buttered baking dish. Melt the butter, add the fresh crumbs and spread evenly over the top. Bake twenty minutes in a moderate oven.
Graham Gems (Ten gems)
1 C-graham flour
1 C-white flour
1 t-salt
¼ C-sugar
¾ t-soda
¾ C-sour milk
1 egg
Mix the graham and white flour, the salt, sugar and soda, add the milk and egg. Beat two minutes. Fill well-buttered muffin pans one-half full. Bake twenty minutes in a moderate oven.
Apricot Sauce (Four portions)
¼ lb. dried apricots
2 C-water
½ C-sugar