Salmon Loaf With White Sauce

Riced Potatoes Lima Beans

Green Tomato Pickles

Apple Tapioca Pudding

Salmon Loaf

Remove the skin and bones from a can of salmon and chop the fish fine. Beat 3 eggs well and add to them 1 c bread or cracker crumbs, 1/2 t salt, and a dash of pepper. Combine with the salmon, adding 2 T melted butter. Mix all ingredients well, put in a greased mould, steam 1/2 h.

Serve with Medium White Sauce (p. 38), using the liquor from the salmon in place of part of the milk.

Lima Beans

Wash dried lima beans well, cover with warm water and soak 12 h. Drain, cover with boiling salted water, and cook until tender. This will require about 2 h. Let the water evaporate until just enough to moisten the beans well is left. Season with salt, pepper, and butter..

Riced Potatoes

Put hot boiled potatoes through the ricer, shake lightly, and serve at onceApple Tapioca Pudding

Pick over and wash 1/2 c pearl tapioca; add 3 c boiling water, 1/2 t salt, and 1/4 c sugar, and cook in the double boiler until transparent.

Core and pare 5 medium sized apples, Jonathan preferred. Put them in a round baking dish, fill the cores with sugar, and pour over them the tapioca to which 2 T lemon juice has been added. Bake until the apples are very tender. Serve either plain or with sugar and cream.

This dessert is very nice served cold with whipped cream.

Preparing The Meal

About 1 1/4 h before dinner cook the tapioca; while cooking, wash, pare and cook the potatoes, then make the Salmon Loaf and steam over the potatoes. The Lima beans which were cooked in the morning may now be reheated with the seasoning. Prepare the apples, cover with the tapioca, and place in the oven. Make the White Sauce (p. 38) for the Salmon Loaf, rice the potatoes and serve the dinner.

The pudding should be made in the morning if it is desired to serve it cold.