WEDNESDAY.
Fish Soup. Calf's Liver Croquettes, Steamed Pumpkin, Cabbage. Butterscotch Pears.
Calf's Liver Croquettes.—Two pounds calf's liver, 2 small onions, 1 cup thick cream sauce (2 tablespoons butter, 4 tablespoons flour, 1 cup milk), £ teaspoon salt, pepper, 1 egg.
Cook liver slowly with 1 onion in boiling water until tender. Drain, cool, and put through food chopper. Add second onion minced, cream sauce, and seasonings. Mix thoroughly, chill, and mould into croquettes. Dip in beaten egg, roll in crumbs, and let stand 5 minutes.
and mix with sugar and lemon juice. Allow to stand for a few minutes, then drain .off and reserve most of the juice. Line a tart plate with pastry, cover with apricots, pour over juice, dot with butter, and dredge with flour. Sprinkle with coconut and bake with or without upper crust.
Cream of Celery Soup.—l cup celery, 1 tablespoon butter, & teaspoon salt, 2 teaspoons flour, 1 cup milk.
Dice celery; cover with 2 cups boiling water;-add salt; cook gently 20 minutes. Drain off liquid; add to milk. Melt butter over low flame, add flour and when mixed add liquid slowly. Cook 10 minutes. Add cooked celery. Reheat.
WEDNESDAY.
Evening Post, Volume CXXVI, Issue 83, 5 October 1938, Page 19
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