Chicken a la King (Three portions)
2/3 C-cold, cooked chicken, diced
3 T-butter
1 T-green pepper, cut fine
1 T-pimento, cut fine
1/8 t-celery salt
2 T-flour
1½ C-milk
¼ t-salt
1 egg-yolk, beaten
3 slices of toast
Melt the butter, add the green pepper, cook slowly for two minutes, and then add the flour. Mix well and add the milk slowly. Cook until creamy. Add the celery salt and the salt. When very hot, add the beaten egg-yolk. Mix well, and add the chicken and pimento. Reheat. Serve very hot on hot toast. (Do not cook the sauce any longer than absolutely necessary after the egg-yolk is added.)
Bettina Salad (Three portions)
3 slices of pineapple
3 halves of pears
6 marshmallows
3 maraschino cherries
6 halves of nut meats
3 T-salad dressing
3 T-whipped cream
3 pieces of lettuce
Wash the lettuce and arrange on salad plates. Lay a slice of pineapple on the lettuce and half a pear, the hollow side up, on the pineapple. Fill the cavity of the pear with salad dressing, and place one tablespoon of whipped cream on top of the salad dressing. Arrange two nut-halves, two marshmallows and one cherry attractively on each portion. Serve very cold.
Hickory Nut Cake
1/3 C-butter
1½ C-sugar
2 eggs
½ C-chopped hickory nut meats
4 t-baking powder
2 C-flour
¾ C-milk
½ t-vanilla
½ t-lemon extract
Cream the butter, add the sugar and mix well. Add the egg-yolks, the nut meats, and the flour and baking powder sifted together. Then add the milk, vanilla and lemon extract. Beat vigorously for two minutes. Add the whites stiffly beaten. Mix thoroughly and pour into two layer-cake pans prepared with buttered paper. Bake twenty-five minutes in a moderate oven. Ice with confectioner's icing.