CII A Christmas Breakfast

1 C-carrots 3 C-boiling water 1 t-salt

Carrots should not be peeled, but after being scrubbed well they should be scraped with a knife. Cut into one-half inch cubes, cook in boiling water (salted) twenty-five minutes, or until soft when pierced with a knitting needle. Drain and serve with Bechamel sauce. Bechamel Sauce (Two portions) 1 T-butter 1 T-flour ¼ t-salt 1/8 t-pepper 1 egg-yolk 2/3 C-milk

Melt the butter, add the flour, salt and pepper and mix well. Gradually stir in the milk. Cook until it thickens slightly. Add the beaten egg-yolk, cook one minute and serve immediately with one cup of diced carrots.

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CHAPTER CXLV

ENGAGEMENT PRESENTS

"R

UTH has had some of the loveliest engagement presents," said Bettina to Bob across the dinner table. "And some that are so practical and sensible!" "Did you see her this afternoon?" "Yes, and we walked over to the new house. She has had Fred put up a shelf in the kitchen for her cook-books and recipe card box, and she finds that she really has quite a library! And the various engagement gifts are all put away. In fact the bungalow is nearly ready for use. I've told Ruth that she might write a magazine article on 'Engagement Presents' using her own for illustrations." "What does she have?" "Well, a dear old Aunt of Bob's presented her with some wonderful kitchen scales—an aid to economy. Then it seems to me that every friend who has some favorite kitchen device has given one to her—she has egg-beaters, waffle-irons, cream-whippers, silver-polishers, cases for linen and silver—oh, everything you can think of!" "What did you give her?"

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"The cards and card box for her indexed recipes. I included many of my own recipes, you know. That is to be my own particular engagement gift to all my friends."

That night Bettina served: Salmon Loaf Salmon Sauce Baked Potatoes Bread Butter Marble Pudding Whipped Cream Iced Tea

BETTINA'S RECIPES

(All measurements are level) Salmon Loaf (Two portions) 2/3 C-flaked, canned salmon 1/3 C-cracker crumbs ½ t-salt ¼ t-paprika 1 egg 1/3 C-milk

Flake the salmon apart with a silver fork, add the crumbs, salt and paprika. Beat the egg and add the milk. Add to the first mixture. Place in a well-buttered mould and bake in a moderate oven for twenty-five minutes. Allow to stand three minutes, remove from the mould, and place on a warmed platter. Pour salmon sauce around the loaf and serve at once.

Salmon Sauce (Two portions) 3 T-flour 2 T-butter ¼ C-liquor from the salmon 2/3 C-milk 1 egg, hard-cooked and chopped fine ½ t-salt 1 T-pickle, chopped fine ½ t-chopped parsley ¼ t-paprika

Melt the butter, add the salmon liquor. Add the flour, salt and paprika and mix well. Add the milk and cook two minutes. Add the egg, pickle and parsley, mix well, and pour around the loaf.

Baked Marble Pudding

1 C-flour 2 t-baking powder ¼ t-cinnamon 1/8 t-salt ½ C-sugar

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