Part 8 (1/2)

Heat milk in a double boiler, add peanut b.u.t.ter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp.

Peanut Fondue (8)

Peanuts, sh.e.l.led, 1 cup Bread crumbs (soft), 1 cup Milk, 1-2/3 cups Egg, 1 Salt, 1-1/2 teaspoons Cayenne

Grind peanuts in a meat grinder. Mix all ingredients except the white of the egg. Beat the egg white stiff and fold in. Turn into a b.u.t.tered pudding dish and bake in a moderate oven 30 to 35 minutes.

Peanut Soup (10)

Blanched sh.e.l.led peanuts, 2 cups Onion, 1/4 cup Celery, 1/4 cup Carrot, 1/4 cup Water, 2-1/2 cups Fat, 1/4 cup Flour, 2 tablespoons Salt, 1 teaspoon Paprika, 1/2 teaspoon Milk, 2 cups

Chop and crush the nuts until very fine; add the vegetables and water; simmer 20 minutes. Make a white sauce of the other ingredients, mix the two mixtures thoroughly and serve.

Potato Soup with Carrots (4)

Potatoes, 3 medium Water, 2 cups Flour, 4 tablespoons Soup greens Onion, 2 slices Sprigs of parsley Milk, 1-1/2 cups Carrot, 1 Fat, 1-1/2 tablespoons Salt and pepper Stalk of celery

Wash and pare potatoes. Cook in boiling salted water until they are soft.

Rub through colander. Use water in which potatoes were cooked to make up the two cups of water for the soup. Cook carrot cut in cubes in boiling water until soft; drain. Scald milk with onion, celery, and parsley. Add milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for three minutes. Slowly add soup, stirring constantly. Boil for one minute, season with salt and pepper. Add cubes of carrots and serve.

Salmon en Ca.s.serole (1)

Cook one cup of rice. When cold line baking dish. Take one can of salmon and flake. Beat two eggs, one-third cup of milk, one tablespoon of b.u.t.ter, pinch of salt, dash of paprika. Stir into the salmon lightly, cover lightly with rice. Steam one hour, serve with white sauce. (This may also be made with barley instead of rice.)

Scalloped Salmon (1)

Salmon, 1 can Egg, 1 Milk, 1 pint Flour, 2 rounding tablespoons b.u.t.ter, 1-1/2 tablespoons

Put the milk on stove in double boiler, keeping out one-half cup. Mix b.u.t.ter and flour to a smooth paste, and add the egg well beaten, then the one-half cup of cold milk. Mix well and then stir into the milk, which should be scalding. Stir until smooth and thick like gravy. Season with salt and pepper and set aside to cool. b.u.t.ter a baking dish and fill with alternate layers of flaked salmon and the cream dressing. The top layer should be of the dressing. Sprinkle with cracker crumbs and bake one-half hour in moderate oven.

Salmon Loaf (1)

Salmon, 1 small can Egg, 1 Cracker crumbs, 1 cup Sweet milk, 2 tablespoons Paprika Nutmeg Salt

Remove bones from salmon; break into small pieces, add well beaten egg, seasoning, and cracker crumbs; bake in a well b.u.t.tered dish for 15 minutes; serve hot for lunch.

Tamale Pie (12)