BETTINA'S RECIPES
(All measurements are level)
Sliced Ham and Potatoes en Casserole (Four portions)
1 lb. slice of ham two-thirds of an inch thick
4 new potatoes
1 C-water
12 cloves
¼ t-paprika
1 t-chopped parsley
2 T-flour
Have a frying-pan very hot. Add the ham and brown thoroughly on both sides. Add the water and let boil for one minute. Remove the ham. Stick the cloves into it, and place it in the bottom of a casserole. Add the parsley and paprika to the water in the pan, and pour the liquid over the meat. Cover and bake in a moderate oven for half an hour. Roll the potatoes (which have been washed and peeled) in the flour, and add to the casserole. Baste with the liquid. Cover and cook three-fourths of an hour. Serve in the casserole.
Creamed Cabbage Baked (Four portions)
3 C-cabbage, cut or chopped fine
1 qt. water
3 T-flour
2 T-butter
1 t-salt
1 C-milk
¼ C-cracker or dry bread crumbs
1 T-butter
Wash the cabbage and chop into half inch pieces. Cook in boiling water fifteen minutes. Drain and rinse with cold water. Make a white sauce by melting the butter, adding the flour and salt, and then adding the milk. Cook two minutes, stirring constantly. Add the cabbage, and pour into a well-buttered open baking dish. Melt the one tablespoon of butter, add the crumbs and mix well. Spread the buttered crumbs over the top of the cabbage. Bake fifteen minutes in a moderate oven. Serve in the dish.
Cocoanut Pudding (Four portions)
1 C-milk
¼ t-salt
3 T-corn starch
1 egg yolk
½ t-lemon extract
½ t-vanilla
3 T-cocoanut
2 T-sugar