The New Dr. Price Cookbook Part 20

1 cup boned salmon 1 tablespoon b.u.t.ter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice

Make a cream sauce with the b.u.t.ter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.

NUT AND POTATO CROQUETTES

2 cups hot riced potatoes 1/4 cup cream or milk 1/2 teaspoon salt 1/8 teaspoon pepper few grains cayenne yolk of 1 egg 1/3 cup chopped pecan nut meats 1/2 teaspoon Dr. Price's Baking Powder

Mix all ingredients with fork until light. Shape as for croquettes.

Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.

LUNCHEON AND OTHER DISHES

CHICKEN PATTIES

2 tablespoons b.u.t.ter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne 1 cup cold diced chicken

Melt b.u.t.ter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty sh.e.l.ls and serve at once.

PATTY Sh.e.l.lS

2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water

Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough cold water, to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or m.u.f.fin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins and return sh.e.l.ls to oven and bake 5 minutes, open side up.

BOSTON BAKED BEANS

1 quart beans 1/2 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 2 tablespoons mola.s.ses

Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, mola.s.ses, and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.

BAKED MACARONI WITH CHEESE

1 cup macaroni 1 tablespoon b.u.t.ter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika

Boil macaroni in salted water until soft. Drain and mix with sauce.

Put into b.u.t.tered dish; cover with grated cheese and bake 20 minutes in hot oven.

SAUCE

Melt b.u.t.ter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning. Boil until cheese is melted.

CHEESE IN SCALLOP Sh.e.l.lS OR RAMEKINS

1 cup milk 2 cups bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcesters.h.i.+re sauce 2 cups grated American cheese

Pour milk over bread crumbs, add seasoning, half of grated cheese and mix well. Put into greased scallop sh.e.l.ls or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.

KIDNEY BEANS WITH BACON

Wash and soak 2 cups kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.

TOMATOES AND EGGS

Grease m.u.f.fin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break 1 egg on top of each slice; again season with salt and pepper and put a small piece of b.u.t.ter on top of each egg. Bake in oven until egg is set and cooked through but not hard. Serve on small rounds of toast and garnish with parsley.

CORN PUDDING

1 quart fresh corn cut from cob 1 teaspoon salt 1/8 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted b.u.t.ter

Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.

ONIONS AND POTATOES

1 quart potatoes 1 quart onions 1 teaspoon salt

Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in baking dish.

FRENCH TOAST

1/2 cup flour 1 teaspoon Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 cup milk 1 egg sliced bread

Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread. Fry in hot fat. Drain and serve hot with powdered sugar.

CHEESE STRAWS

1 cup grated American cheese 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1/2 teaspoon salt 1 egg 2 tablespoons milk

Mix together cheese and flour sifted with baking powder and seasoning; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide. Bake in hot oven 15 minutes.

CHEESE SOUFFLe

2 tablespoons b.u.t.ter 3 tablespoons flour 1/2 cup milk 1/2 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Dr. Price's Baking Powder whites of 3 eggs