2 C-milk 1 t-salt ¼ t-paprika Cook the peas, water and sugar slowly for fifteen minutes. Strain, and rub all the pulp through the strainer. Melt the butter, add the flour, salt and paprika. Mix thoroughly and gradually add the milk. Boil one minute and add the pulp and liquid from the peas. Cook one minute. Serve in hot soup plates or bouillon cups. Toasted Sticks (Four portions) 3 slices of bread 1 T-butter ½ t-salt Cut the slices of bread one-half an inch thick. Butter, and sprinkle with salt. Cut into strips, the length of the slice and half an inch wide. Place on a tin pan, and cook directly under a fire or in an oven until a delicate brown. Serve warm. Ground Pork Croquettes (Four croquettes) 1 C-chopped, cooked pork 1/ t-paprika 8 ¼ t-celery salt 1/ t-onion salt 8 ¼ t-salt 1 T-pimento, cut fine ½ T-butter 1 T-flour 1/ C-milk 3 1/ C-crumbs 3 2 T-egg 1 T-water Melt the butter, add the flour, paprika, celery salt, onion salt, salt and pimento. Gradually add the milk and cook thoroughly for one minute. Add the meat and allow the mixture to cool. When cool, shape into the desired shape, preferably conical. Roll in the crumbs, dip in the egg and water mixed, then dip in the crumbs and allow to stand for fifteen minutes or more. Fry in deep fat. Date Pudding (Four portions) 2 egg-whites ½ C-sugar 4 T-flour 1/ t-salt 8 1 t-baking powder ½ C-dates, cut fine ½ C-nut meats, cut fine ¼ t-vanilla Beat the egg whites thoroughly, add the sugar, flour, salt and baking powder. Mix well, add the dates, nuts and vanilla. Pile lightly in a well-buttered bakingdish. Place the dish in a pan of hot water and bake thirty minutes in a moderate
[426]
