Halibut A La Poulette

Macaroni With Brown Sauce Peas In Timbales

Chocolate Farina Custard

Halibut A La Poulette

Clean 1 1/2 pounds halibut and cut into 8 strips. Add 1/8 t pepper, 2 t lemon juice, few drops onion juice, and 1/4 t salt to 1/4 c melted butter, and place over hot water to keep melted. Dip each strip in the butter, roll and fasten with a skewer. Put into a' shallow pan, dredge with flour, and bake 12 m in a hot oven. Serve at once.

Macaroniwith Brown Sauce

Break 1/2 pkg macaroni into inch lengths, cover with boiling salted water, and cook 20 m. Drain. Melt 2 T butter, add 2 T flour, and when well browned add 1 c stock or hot water, gradually, stirring all the time, 1 t salt, 1 T grated onion, and, if desired, 1 T tomato catsup, and the macaroni. Cook over hot water for 20 m and serve.

Swedish Timbales

Three-quarters c flour, 1/2 t salt, 1 t sugar, 1/2 c milk, 1 egg, 1 T olive oil or butter; see p. 176.

Peas

Drain liquor from 1 can of peas, heat with 1/4 c water, season with 1 T butter, 1 t sugar, 1/2 t salt. Serve in Tim-bale cases.

Chocolate Farina Custard

Heat 1 pt milk in a double boiler; when hot, sprinkle in 4 t Farina. Cook slowly at least 15 m. Add 2 oz grated chocolate to the yolks of 3 eggs beaten with 4 T sugar, and then add slowly the hot milk; return to the fire, cook a few m, then cut and fold in the stiffly beaten whites of the eggs. Cook 2 or 3 m longer to cook the egg, add 1 t vanilla, pour into wet moulds, and set away to cool.

Note

In this case, 1 c of Farina left from breakfast may be used. Mix smoothly with 1 pt of milk, cook about 10 m, then proceed as above.

Preparing The Meal

About 3/4 h before dinner, put the macaroni on to cook.

Then make the Swedish Timbales, having the fat heating while mixing the batter. Fry the timbales and finish the preparation of the macaroni. Now prepare the fish, and while baking, open and drain a can of peas, heat and season. Serve the dinner as soon as the fish is done. The pudding has been made in the morning and is now ready to serve cold.

After dinner, make the dough for the Hot Cross Buns, and set in a warm place to rise.