BETTINA'S RECIPES
(All measurements are level)
Escalloped Eggs with Cheese (Three portions)
3 hard-cooked eggs
2 T-butter
2 T-flour
1 C-milk
1 C-soft bread crumbs
2 C-cheese, cut fine
1 t-salt
1 t-parsley
Melt the butter, add the flour and mix well. Gradually add the milk. Cook one minute, add the cheese and the eggs cut in slices. Add the parsley and the salt. Place one-half the crumbs in the bottom of a well-buttered baking dish, add the egg mixture and cover with the remaining crumbs. Dot with butter, and brown in a moderate oven.
Bettina's Plum Pudding (Four portions)
1 C-fresh bread crumbs
¼ C-suet, chopped fine
½ t-soda
1/8 t-ground cloves
½ t-ground cinnamon
1/8 t-salt
1 t-baking powder
¼ C-molasses
1 egg
1/3 C-milk
4 T-raisins
4 T-nuts
Mix the bread crumbs, suet, soda, cloves, cinnamon, salt and baking powder. Add the raisins cut fine, and the nuts. Break the egg into the molasses, beat well, and add the milk. Mix with the first ingredients. Stir and mix thoroughly. Fill a well-buttered pudding mould one-half full. Steam one and a half hours, and serve with yellow sauce.
Yellow Sauce (Four portions)
1 egg
¼ C-powdered sugar
1 T-milk
½ t-vanilla