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

by Louise Bennett Weaver; Helen Cowles LeCron

Maitre d'Hotel Butter Sauce (Four portions)

3 T-butter
1 T-lemon juice
½ t-salt
¹/₈ t-pepper
½ t-parsley

Cream the butter, add the lemon juice, salt, pepper and finely chopped parsley. Pour this over new potatoes which have been boiled. Garnish with parsley.

Cocoanut Blanc Mange (Four portions)

¼ C-cornstarch
¼ C-sugar
½ t-salt
2 T-cold water
2 C-milk
²/₃ C-cocoanut
2 egg whites
½ t-vanilla

Mix the cornstarch, sugar and salt with the cold water. Add the milk slowly, stirring well. Cook twenty minutes in a double boiler, stirring occasionally, or ten minutes over the flame, stirring constantly. Cool slightly and add the shredded cocoanut and the stiffly beaten whites of the eggs. Add the vanilla. One-fourth of a cup of nuts, candied cherries or preserved pineapple may be added if desired. Chill in moulds wet with cold water. Serve with cream or custard sauce made from the egg yolks.

Custard Sauce (Four portions)

2 egg yolks
¹/₃ C-sugar
¹/₈ t-salt
1 T-flour
2 C-milk
1 t-vanilla

Beat the eggs, slowly add the sugar and the flour well blended, the salt and the milk. Cook in a double boiler until thick enough to coat a silver spoon. Add the flavoring and serve cold.