A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

BETTINA'S RECIPES

(All measurements are level)

Fried Oysters (Two portions)

12 oysters
½ C-cracker crumbs
1 T-egg
1 T-water
¼ t-salt
¹/₈ t-paprika
2 T-fat

Look over the selected large oysters to remove the shells. Mix the egg, water, salt and paprika. Dip the oyster in the egg mixture and in the crumbs. Place the fat in the frying-pan, and when hot add the oysters. Brown nicely on each side, three minutes. Serve very hot on a hot platter. Garnish with parsley.

Bettina's Fried-Oyster Relish (Two portions)

1 C-cabbage, cut fine
1 green pepper, cut fine
1 pimento, cut fine
¼ t-celery salt
¹/₈ t-mustard
¼ t-salt
1 T-"C" sugar
2 T-vinegar

Mix the celery salt, mustard, salt and sugar, add the vinegar. Pour over the pimento, green pepper and cabbage. Serve as a relish with oysters and meats. This relish should be served within one-half hour after it is made.

Asparagus on Toast (Two portions)

½ can asparagus tips
1 C-vegetable white sauce
¼ t-salt
¹/₈ t-pepper
2 slices of toast