Nut Croquettes

Mashed Potatoes Onion Souffle

Wilted Lettuce

Strawberry Shortcake

Nut Croquettes

Make 1 c Thick Sauce (3 T butter, 4 T flour), add to 1 T chopped parsley, 2 T lemon juice, 1 t salt, 1/4 t pepper, 1 c ground or chopped nutmeats, 3 T breadcrumbs, and the yolks of 2 eggs, left from the morning's baking. Mix thoroughly, shape, when cold, egg and crumb and fry in deep hot fat to a golden brown in color. Drain on paper. Serve either plain or with White or Tomato Sauce.

Onion Souffle

Cook 6 medium sized onions until tender, about 1 h and pass through a vegetable press. Add the pulp to 1 c Thick White Sauce (4 T flour). Separate the yolks and whites of 3 eggs (in this case use 2 whole eggs and 2 yolks left from the baking), add the beaten yolks to the sauce, with 1 chopped parsley, then cut and fold in the stiffly beaten whites of the eggs. Turn into a buttered baking dish, set on a pan of water and bake in a moderate oven 20 m or until firm.

Wilted Lettuce

Wash thoroughly and chop slightly 1 head of lettuce. Cut 4 thin slices of bacon into tiny cubes and broil slowly until brown and crisp. To the cubes and fat in the pan add 1/8 t paprika, and 1/2 c weak vinegar. Mix thoroughly, heat to the boiling point and pour over the lettuce. Serve about 3/4 c milk or water (p. 47). Bake in 2 sheets, buttered, and placed together.

Pick over and wash 1 qt. of strawberries. Mash slightly adding 1 c sugar. Cover the lower layer of the shortcake with the strawberries, replace the top layer, cover with berries and serve, with or without cream as desired.

Preparing The Meal

About 1 h before dinner time put the onions on to cook in boiling salted water. Since they are to be mashed, and it is not desired to have a very strong flavor, they may be cut into small pieces for cooking, thus lessening the time for cooking by about half. Wash, pare and cook 4 medium sized potatoes. Now make the shortcake and place in the oven. Wash and chop the lettuce, pick over, wash and mash the strawberries with the sugar. Cut the bacon into small cubes for broiling. Make the White Sauce for the souffle.

Now drain and mash the onions, finish the souffle and place in the oven. Put the fat for frying the croquettes over the fire, and while heating egg and crumb the croquettes, and when the fat is hot, fry, allowing about 8 m for cooking. Put the bacon over the fire, and while broiling drain and mash the potatoes. If desired make a tomato or white sauce for the croquettes. Add the vinegar to the bacon fat, and when thoroughly hot pour over the lettuce.

Drain the croquettes, remove the shortcake and souffle from the oven and serve the dinner.

Put the shortcake together just before serving the dinner, reserving the fruit for the top layer, however, until just before the dessert is served.