The Daily Alaska Empire

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By MRS. ALEXANDER GEORGE

ROQUEFORT CHEESE DRESSING RECIPE

About Breakfast Menu

DRY Orange Juice

Scrambled Eggs: Broiled Bacon

Bran Muffins

Hot Coffee

English Luncheon Menu

Creamed Fish on Toast

Peach Salad:

Sugar Cookies

Tea

Dinner Menu

Broiled Lamb Chops

Creamed Potatoes

Buttered Peas

Bread.

Butter

Head Lettuce

Roquefort Cheese Dressing

Chilled Baked Custard

Coffee

Sugar Cookies (3 Dozen)

2-3 cup butter, 1 1/2 cups sugar, 3 eggs, 1 teaspoon vanilla, 1 teaspoon nutmeg, 1/2 teaspoon salt, 4 tablespoons cream, 3 1/3 cups flour 2 teaspoons baking powder.

Cream butter and sugar. Add eggs and beat well. Add remaining ingredients and mix lightly. Drop portions onto greased baking sheets. Flatten and bake 12 minutes in moderate oven.

Roquefort Cheese Dressing

(For Lettuce or Fruit Salads)

1/2 cup cheese, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon dry mustard, 1 teaspoon paprika, 1/4 teaspoon celery seed, 3 tablespoons lemon juice, 1 1/2 cup salad oil

Crumble cheese with fork. add rest of ingredients and beat two minutes. Chill. Mix well and serve on salads.

Chilled Baked Custard

(Using Left-over Egg Yolks.)

8 egg yolks. 2/3 cup sugar, 1/4 teaspoon salt, 1 1/2 teaspoons vanilla. 1/4 teaspoon almond extract, 3 cups milk, 1/4 cup cream.

Beat yolks and add sugar. Mix and add rest of Ingredients. Pour into buttered baking dish. Set in pan hot water. Bake 50 minutes in slow oven. Remove custard dish from pan of water. Cool and chill. Serve plain or with cream.

For variety, sprinkle cocoanut over top of custard during last fifteen minutes of baking.