Lina Abarbanell
BESCHAMELL
4 lbs. haddock 1½ lb. macaroni 1 pint milk I 14 lb. Parmesan cheese, grated Season to taste 2 tablespoonfuls butter 1/2 tablespoonfuls flour 1½ pint cream 1 small onion, grated Cook haddock in salt water for twelve minutes.
When cool, skin and remove bones. Divide meat into pieces the size of an egg. Break macaroni into pieces about one inch long, cook in salt water till done.
Then strain.
Sauce: Melt butter, onion and flour together until light yellow; add milk, salt and pepper, then stir till smooth, glossy, well mixed and thick. Add macaroni and fish. Let it simmer for one-half hour. Add cream. Take a baking dish, put in a layer of this mixture, then a layer of Parmesan cheese, and repeat till dish is filled. Put this under broiler for five minutes. Then it is ready to serve for six people. 30 With beet repard hina Abarbanell Sketch by Gibbs Mason
CHICKEN PAPRIKA
Cut up 4 onions: put in pot 1 heaping tablespoon butter, brown with onions 1 teaspoon paprika Cut up a chicken and mix with it Add 1 tablespoon tomatoes A little green parsley 1 green pepper (cut up) A little garlic Season to taste This is my favorite dish and my favorite place for obtaining it is at home.
Yours truly,
JOE WEBER
PERFECT SWEETBREADS
Clean a pair of sweetbreads in cold salt water and pull off, gently, the rags of skin. Dry them and brown in hot butter. When a light brown, leave in frying pan with butter and add a cup of cold water, some pepper and salt and let cook SLOWLY for about fifteen minutes, COVERED. Remove from fire and make a little brown gravy with flour in same pan. To this add a small can of mushrooms and a small slice of lemon. Pour over sweetbreads and serve very hot.
This is a good dish for breakfast, dinner or supper. Very sincerely yours,
