serving add
2 egg yolks beaten slightly with
½ cup cream and
2 tablespoons lemon juice.

As soon as it is hot serve in
Timbale cases.

MOCK LOBSTER À LA NEWBURG

TIMBALE CASES

Sift together
½ cup bread flour
¼ teaspoon salt
1 tablespoon sugar. Add gradually
½ cup water
1 egg slightly beaten
1 tablespoon salad oil.

Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 40 seconds.

Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.

CORN MEAL ROLLS

Sift together
1 ½ cups bread flour
¼ teaspoon soda
¾ cup corn meal
3 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar.

Cut in
2 tablespoons shortening with a case knife.

Beat
1 egg, add
½ cup sour milk and combine mixtures.

Roll ½ inch thick, cut with oval cutter, brush with
Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F.

BACON SALAD

Cut
½ pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice.

Mix
2 teaspoons brown sugar
Few grains pepper
½ teaspoon paprika
¼ teaspoon mustard. Add
4 tablespoons vinegar.

Stir until smooth. Add to
½ cup of the bacon fat and bring to boiling point.

Sprinkle
Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.

POTATO AND EGG SALAD

Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.

CREAM DRESSING

Mix in double boiler
2 teaspoons flour
1 teaspoon salt
1 teaspoon mustard
1 ½ teaspoons powdered sugar and a
Few grains cayenne; add
1 teaspoon butter and
⅓ cup vinegar.

Cook over boiling water, stirring constantly until mixture thickens; add
1 egg yolk, and stir and cook 1 minute.

Cool and just before serving add
½ cup heavy cream, sweet or sour, beaten until stiff.