Mushroom Sauce (Thirty portions)
1 C-chicken fat
¼ C-water
1¼ C-flour
2 t-salt
½ t-paprika
7 C-milk
Mix the fat and flour carefully, add the water, salt and paprika. Cook one minute, stirring constantly, add one-half of the milk and cook until the mixture gets very thick. Beat one minute, add the rest of the milk and cook again, still stirring continuously. When the sauce is very thick and creamy, add the mushrooms. Stir over a hot fire for one minute. This allows the mushrooms to get hot. Serve one tablespoonful of the mixture around each croquette. The sauce may be reheated by adding two tablespoons of milk, and placing over a hot fire.
Fruit Salad (Thirty portions)
30 slices of pineapple
120 white cherries
30 red maraschino cherries
120 pecan meats
30 T-salad dressing
30 pieces of head lettuce
2 t-salt
Arrange the pieces of lettuce on the salad plates. Sprinkle with salt, arrange on each portion a slice of pineapple, four white cherries, four pecan nuts and one maraschino cherry. Place one tablespoon of salad dressing on each slice of pineapple, then arrange the fruits and nuts in any desired design. Serve immediately.
Wafers Bettina (Thirty portions)
30 double wafers
¼ lb. cream cheese (white)
3 T-chopped nut meats
3 T-butter
¼ t-salt
Mix the cheese, nuts, butter and salt thoroughly. Spread evenly over the double wafers. Bake in a moderate oven until a delicate brown on the top.