Melt the butter, add the flour, salt and pimento. Mix well. Gradually pour in the milk. Allow the mixture to boil one minute. Stir constantly. Add the fish, cook one minute and pour over toasted strips of bread.
Hot Chocolate (Three cups)
1 square of chocolate
3 T-sugar
2/3 C-water
2 C-milk
¼ t-vanilla
3 marshmallows
Cook chocolate, sugar and water until a thin custard is formed. Add milk gradually and bring to a boil. Whip with an egg beater, as this breaks up the albumin found in chocolate, and prevents the coating from forming over the top. Add vanilla and marshmallows. Allow to stand a moment and pour into the cups.
Strawberry Preserves (Six one-half pt. glasses)
4 lbs. berries
3 lbs. sugar
3 C-water
Pick over, wash and hull the berries. Make a syrup by boiling the sugar and water fifteen minutes. Fill sterilized jars with the berries. Cover with syrup and let stand fifteen minutes to settle. Add more berries. Adjust rubbers and covers. Place on a folded cloth in a kettle of cold water. Heat water to boiling point and cook slowly one hour. Screw on covers securely.
On Bettina's Emergency Shelf
6 cans pimentos (small size)
6 cans tuna (small size)
6 cans salmon (small size)
6 jars dried beef
12 cans corn
12 cans peas
6 cans string beans
6 cans lima beans
6 cans devilled ham (small size)
6 cans tomatoes
6 pt. jars pickles
6 pt. jars olives
6 small cans condensed milk
6 boxes sweet wafers
1 pound box salted codfish
3 pkg. marshmallows
3 cans mushrooms
2 pkg. macaroni