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

by Louise Bennett Weaver; Helen Cowles LeCron

For luncheon Bettina served:

Chicken Loaf Creamed Potatoes
Baking Powder Biscuits Cranberry jelly
Caramel Custard Whipped Cream
Coffee

BETTINA'S RECIPES

(All measurements are level)

Chicken Loaf (Two portions)

½ C-cooked chicken
½ C-ground, cooked veal
½ C-soft bread crumbs
½ t-salt
¹/₈ t-celery salt
1 t-chopped parsley
1 egg
½ C-milk

Mix the chicken, veal and bread crumbs. Add the salt, celery salt, parsley, egg and milk. Mix thoroughly. Bake in a well-buttered pan thirty minutes in a moderate oven.

Caramel Custard (Two portions)

1 C-milk
3 egg
4 T-sugar
¹/₈ t-salt
¼ t-vanilla

Melt the sugar to a light brown syrup in a sauce pan over a hot fire, add the milk and cook until free from lumps. Beat the egg, sugar, salt and vanilla, and pour the liquid slowly into the egg mixture. Pour into buttered moulds. Set the moulds in a pan of hot water and bake in a moderate oven until the custard is firm (about forty minutes). Do not let the water in the pan reach the boiling point during the process of baking.