STEIKTIR PARTAR Aurora Thordarson
2 eggs 1 tsp. vanilla

2T. milk Y% tsp. salt

2 T. sugar flour

Mix and add flour enough to make a stiff dough. Roll out as thin as possible and cut
into rectangles about 2x3 inches. Cut 2 slits in centre of each rectangle. Fry quickly
in deep fat (400°). When cooked sprinkle with powdered sugar or serve with
whipped cream.

FISH ASPIC Gudrun Sigurdardottir
plain gelatine boiled shrimp

white fish, haddock, sole, etc. thin lemon slices

slice hard boiled eggs cucumber

bits of parsley

Flake the cooked fish and arrange the ingredients in a partially set aspic in a
suitable way. Let set in frig. Unmold on platter, on a bed of lettuce and decorate
with tomato wedges, cucumber slices, lemon slices and parsley.

This makes a very attractive and tasty fish dish for a buffet or luncheon.

ICELANDIC LOBSTER TAILS Beatrice Boynton

These are deveined frozen lobster tails, caught in the coid water off Iceland. They
are extra small and tender with a unique delicate flavor.

To boil -- Drop the frozen tails into boiling water. When the water return to rapid
boiling cook 1 to 2 minutes. Drain immediately. Cut open the thin undershell with
scissors or place the shell in your hand, squeeze until the ribs crack, fold back to
expose the tail meat. Serve as an entree (let the guests do their own opening of
shells). Serve with meited butter seasoned with lemon juice; and cooked rice.

To Broil -- Place the tails on broiler pan with cut side up. Sprinkle with paprika.
Place in preheated broiler 4 to 6 inches from the heat. Broil about 4 to 6 minutes
according to size, baste with melted lemon butter.

Salads and casseroles with rice are marvellous made with this lobster meat.

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