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

by Louise Bennett Weaver; Helen Cowles LeCron

Broiled Steak Baked Potatoes
Macaroni with Tomatoes and Green Peppers
Bread Butter
Cornstarch Fruit Pudding
Cherry Sauce
Coffee

BETTINA'S RECIPES

(All measurements are level)

Macaroni, Tomatoes and Green Peppers (Three portions)

¹/₃ C-macaroni
3 C-water
1 t-salt
1 C-canned tomatoes
3 T-chopped green pepper
¼ t-salt
¼ t-celery salt
¹/₈ t-onion salt
3 T-cheese, cut fine
²/₃ C-meat stock or milk
¼ C-crumbs
1 T-butter

Boil the water, add the salt. Add the macaroni cut in small pieces. Boil until tender (about fifteen minutes) and drain. Butter a baking dish. Add a layer of macaroni, a layer of tomatoes and some green pepper. Sprinkle with salt, celery and onion salt. Add the cheese, and continue with the layers until the dish is full. If available, use meat stock, if not, milk. Pour the liquid over the mixture. Melt the butter, add the crumbs and place on the top of the food. Place the dish in a moderate oven, and allow to bake twenty-five minutes, or until brown.

Corn Starch Fruit Pudding (Three portions)

½ C-water
½ C-cherry juice
3 T-corn starch
¹/₈ t-salt
3 T-sugar
1 egg-yolk
1 egg-white

Mix thoroughly the corn starch, sugar and salt. Gradually add the cold water and then the juice. Cook over hot water until the mixture becomes quite thick. Add the egg-yolk. Mix well, cool slightly and add the egg-white stiffly beaten. Pour into a well-moistened custard mould. Allow to stand for half an hour or more. Serve with cherry sauce.