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diff --git a/old/42868-h/42868-h.htm b/old/42868-h/42868-h.htm deleted file mode 100644 index 9271466..0000000 --- a/old/42868-h/42868-h.htm +++ /dev/null @@ -1,23024 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" - "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> - -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> - <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title> - The Project Gutenberg eBook of A Thousand Ways to Please a Husband, by Louise Bennett Weaver amd Helen Crowles LeCron. - </title> - <style type="text/css"> - - p {margin-top: .75em; - text-align: justify; - text-indent: 1.25em; - margin-bottom: .75em; - } - img {border: 0;} - .tnote {border: dashed 1px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em;} - ins {text-decoration:none; border-bottom: thin dotted gray;} - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - clear: both; - } - hr { margin-top: 2em; - margin-bottom: 2em; - margin-left: auto; - margin-right: auto; - clear: both; - } - - .tb {width: 50%;} - table {margin-left: auto; margin-right: auto;} - - body{margin-left: 10%; - margin-right: 10%; - } - - .pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - } /* page numbers */ - .copyright {text-align: center; font-size: 70%;} - .blockquot{margin-left: 15%; margin-right: 15%; text-align: justify;} - - .bbox {border: solid 2px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em;} - .small {font-size: 70%;} - .big {font-size: 110%;} - .letter {font-size: 300%;} - - .adtitle2 {font-size: 150%; font-weight: bold; text-align: center;} - .adtitle1 {font-size: 200%; font-weight: bold; text-align: center;} - - .author {font-size: 120%; text-align: center;} - .center {text-align: center;} - .smcap {font-variant: small-caps;} - .chaptertitle {text-align: center; font-size: 110%; font-weight: bold; margin-bottom: 1.5em;} - .bettina {text-align: center; font-weight: bold; margin-bottom: 1.5em; margin-top: 1.5em;} - .level {text-align: center; margin-bottom: .5em;} - .recipetitle {text-align: center; margin-top: .75em;} - .ingredients1 {margin-left: 45%;} - .ingredients2 {margin-left: 35%;} - .subtitle {margin-left: 15%; font-weight: bold; margin-top: 1.5em;} - .index {margin-left: 30%;} - @media handheld - { - .image-left - { - float: none; - text-align: center; - margin-right: 0; - } - } - .menu {text-align: center; margin-top: .75em;} - - .caption {font-weight: bold; font-size: 90%;} - - .figcenter {margin: auto; text-align: center;} - - .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: - 1em; margin-right: 1em; padding: 0; text-align: center;} - - .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; - margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} - .image-left - { float: left; - margin-right: 1em;} - .unindent {margin-top: .75em; - text-align: justify; - margin-bottom: .75em; - } - .right {text-align: right;} - .poem {margin-left: 30%; text-align: left;} - .poem2 {margin-left: 35%; text-align: left;} - .sig {margin-right: 10%; text-align: right;} - .hang1 {text-indent: -3em; margin-left: 3em;} - .cap:first-letter {float: left; clear: left; margin: -0.2em 0.1em 0; margin-top: 0%; - padding: 0; line-height: .75em; font-size: 300%; text-align: justify;} - .cap {text-align: justify;} - - </style> - </head> -<body> - - -<pre> - -The Project Gutenberg EBook of A Thousand Ways to Please a Husband, by -Louise Bennett Weaver and Helen Cowles LeCron - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: A Thousand Ways to Please a Husband - With Bettina's Best Recipes - -Author: Louise Bennett Weaver - Helen Cowles LeCron - -Illustrator: Elizabeth Colbourne - -Release Date: June 4, 2013 [EBook #42868] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK 1000 WAYS TO PLEASE A HUSBAND *** - - - - -Produced by Chris Curnow, Emmy and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - -</pre> - - - -<div class="figcenter" style="width: 503px;"> -<img src="images/cover.jpg" width="503" height="800" alt="cover" /> -</div> -<hr class="chap" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i_end_paper_a.jpg" width="600" height="471" alt="endpapers" /> -</div> - -<hr class="chap" /> - - - - -<h1>A THOUSAND WAYS TO<br /> -PLEASE A HUSBAND</h1> - -<div class="figcenter" style="width: 577px;"> -<img src="images/oi_001.jpg" width="577" height="525" alt="A woman sitting in chare peeling apples with two cherubs in chef's hats playing with the peels on the floor" /> -</div> -<hr class="chap" /> -<div class="figcenter" style="width: 395px;"> -<img src="images/oi_002.jpg" width="395" height="600" alt="Woman with pie in window, man outside looking in" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span></p> - - - - -<h2><span class='small'>A</span><br /> -<span class='big'>THOUSAND WAYS</span><br /> -TO PLEASE A HUSBAND</h2> - -<div class='center'><span class='big'><b>WITH</b></span><br /> -<span class='big'><b>BETTINA'S BEST RECIPES</b></span><br /> - -<br /><br /><br /><span class='small'>BY</span><br /> -LOUISE BENNETT WEAVER<br /> -<span class='small'>AND</span><br /> -<span class="smcap">HELEN COWLES LeCRON</span><br /><br /><br /></div> - - -<div class="figcenter" style="width: 163px;"> -<img src="images/oi_003.png" width="163" height="217" alt="Cherub sitting on upside down bowl" /> -</div> - -<div class='center'><br /><br /><i>The Romance of Cookery</i><br /> -<span class='small'>AND HOUSEKEEPING</span><br /> - -<br /><span class='small'>Decorations by</span><br /> -<span class='small'>ELIZABETH COLBOURNE</span><br /> - -<br /> -A. L. Burt Company<br /> -Publishers New York<br /> -</div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_2" id="Page_2">[2]</a></span></p> - - - - -<div class='copyright'> -Copyright, 1917<br /> -by<br /> -Britton Publishing Company, <abbr title="Incorporated">Inc.</abbr><br /> -<br /> -All Rights Reserved<br /> -<br /> -Made in <abbr title="United States of America">U. S. A.</abbr><br /> -</div> - -<div class="figcenter" style="width: 586px;"> -<img src="images/oi_004.png" width="586" height="322" alt="cherubs in chef's hats holding cooking things marching past a wreath" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_3" id="Page_3">[3]</a></span></p> - - - - -<h2>A DEDICATION</h2> - - -<div class='poem2'> -<i>To every other little bride<br /> -<span style="margin-left: 1em;">Who has a "Bob" to please,</span><br /> -And says she's tried and tried and tried<br /> -<span style="margin-left: 1em;">To cook with skill and ease,</span><br /> -And can't!—we offer here as guide<br /> -<span style="margin-left: 1em;">Bettina's Recipes!</span></i><br /> -<br /> -<i>To her whose "Bob" is prone to wear<br /> -A sad and hungry look,<br /> -Because the maid he thought so fair<br /> -<span style="margin-left: 1em;">Is—well—she just can't cook!</span><br /> -To her we say: do not despair;<br /> -<span style="margin-left: 1em;">Just try Bettina's Book!</span></i><br /> -</div> - -<div class="figcenter" style="width: 568px;"> -<img src="images/oi_005.png" width="568" height="319" alt="woman sitting on bench with same cherubs marching behind her" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_4" id="Page_4">[4]</a></span></p> - - - - -<h2><i>Bettina's Measurements Are All Level</i></h2> - - - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary="abbreviations table"> -<tr> -<td align="right">C</td> -<td align="left">=</td> -<td align="left">cup</td> -</tr> - -<tr> -<td align="right">t</td> -<td align="left">=</td> -<td align="left">teaspoon</td> -</tr> - -<tr> -<td align="right">T</td> -<td align="left">=</td> -<td align="left">tablespoon</td> -</tr> - -<tr> -<td align="right"><abbr title="pound">lb.</abbr></td> -<td align="left">=</td> -<td align="left">pound</td> -</tr> - -<tr> -<td align="right">pt.</td> -<td align="left">=</td> -<td align="left">pint</td> -</tr> - -<tr> -<td align="right">B.P.</td> -<td align="left">=</td> -<td align="left">baking-powder</td> -</tr> - -</table></div> - - -<div class="figcenter" style="width: 576px;"> -<img src="images/oi_006.png" width="576" height="183" alt="marching chef's hatted cherubs with cooking gear" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_5" id="Page_5">[5]</a></span></p> - - - - -<div class="figcenter" style="width: 572px;"> -<img src="images/oi_007.jpg" width="572" height="190" alt="Contents" /> -</div> - - - - -<div class="center"> -<table border="0" cellpadding="0" cellspacing="0" summary="Contents"> -<tr> -<td align="left" colspan='2'><span class='small'>CHAPTER</span></td><td align="right"><span class='small'>PAGE</span></td> -</tr> - -<tr> -<td align="right">I </td> -<td align="left"><span class="smcap">Home at Last</span></td><td align='right'><a href="#Page_11">11</a></td> -</tr> - -<tr> -<td align="right">II </td> -<td align="left"><span class="smcap">Bettina's First Real Dinner</span></td><td align='right'><a href="#Page_14">14</a></td> -</tr> - -<tr> -<td align="right">III </td> -<td align="left"><span class="smcap">Bettina's First Guest</span></td><td align='right'><a href="#Page_17">17</a></td> -</tr> - -<tr> -<td align="right">IV </td> -<td align="left"><span class="smcap">Bettina Gives a Luncheon</span></td><td align='right'><a href="#Page_21">21</a></td> -</tr> - -<tr> -<td align="right">V </td> -<td align="left"><span class="smcap">Bob Helps to Get Dinner</span></td><td align='right'><a href="#Page_25">25</a></td> -</tr> - -<tr> -<td align="right">VI </td> -<td align="left"><span class="smcap">Cousin Matilda Calls</span></td><td align='right'><a href="#Page_28">28</a></td> -</tr> - -<tr> -<td align="right">VII </td> -<td align="left"><span class="smcap">A New-Fashioned Sunday Dinner</span></td><td align='right'><a href="#Page_33">33</a></td> -</tr> - -<tr> -<td align="right">VIII </td> -<td align="left"><span class="smcap">Celebrating the Fourth</span></td><td align='right'><a href="#Page_36">36</a></td> -</tr> - -<tr> -<td align="right">IX </td> -<td align="left"><span class="smcap">Uncle John and Aunt Lucy Make a Visit</span></td><td align='right'><a href="#Page_39">39</a></td> -</tr> - -<tr> -<td align="right">X </td> -<td align="left"><span class="smcap">Ruth Inspects Bettina's Kitchen</span></td><td align='right'><a href="#Page_42">42</a></td> -</tr> - -<tr> -<td align="right">XI </td> -<td align="left"><span class="smcap">Bettina's Birthday Gift</span></td><td align='right'><a href="#Page_46">46</a></td> -</tr> - -<tr> -<td align="right">XII </td> -<td align="left"><span class="smcap">Bettina's Father Tries Her Cooking</span></td><td align='right'><a href="#Page_49">49</a></td> -</tr> - -<tr> -<td align="right">XIII </td> -<td align="left"><span class="smcap">Bob Helps With the Dinner</span></td><td align='right'><a href="#Page_53">53</a></td> -</tr> - -<tr> -<td align="right">XIV </td> -<td align="left"><span class="smcap">A Sunday Evening Tea</span></td><td align='right'><a href="#Page_56">56</a></td> -</tr> - -<tr> -<td align="right">XV </td> -<td align="left"><span class="smcap">A Motor Picnic</span></td><td align='right'><a href="#Page_59">59</a></td> -</tr> - -<tr> -<td align="right">XVI </td> -<td align="left"><span class="smcap">Bettina Has a Caller</span></td><td align='right'><a href="#Page_62">62</a></td> -</tr> - -<tr> -<td align="right">XVII </td> -<td align="left"><span class="smcap">Bob Gets Breakfast on Sunday</span></td><td align='right'><a href="#Page_65">65</a></td> -</tr> - -<tr> -<td align="right">XVIII </td> -<td align="left"><span class="smcap">Bettina Gives a Porch Party</span></td><td align='right'><a href="#Page_69">69</a></td> -</tr> - -<tr> -<td align="right">XIX </td> -<td align="left"><span class="smcap">Bettina and the Expense Budget</span></td><td align='right'><a href="#Page_73">73</a></td> -</tr> - -<tr> -<td align="right">XX </td> -<td align="left"><span class="smcap">Mrs. Dixon and Bettina's Experiment</span></td><td align='right'><a href="#Page_77">77</a></td> -</tr> - -<tr> -<td align="right">XXI </td> -<td align="left"><span class="smcap">A Rainy Day Dinner</span></td><td align='right'><a href="#Page_81">81</a></td> -</tr> - -<tr> -<td align="right">XXII </td> -<td align="left"><span class="smcap">Buying a Refrigerator</span></td><td align='right'><a href="#Page_84">84</a></td> -</tr> - -<tr> -<td align="right">XXIII </td> -<td align="left"><span class="smcap">Bettina's Sunday Dinner</span></td><td align='right'><a href="#Page_87">87</a></td> -</tr> - -<tr> -<td align="right">XXIV </td> -<td align="left"><span class="smcap">Bettina Visits a Tea-room.</span></td><td align='right'><a href="#Page_90">90</a></td> -</tr> - -<tr> -<td align="right">XXV </td> -<td align="left"><span class="smcap">Bettina Entertains Alice and Mr. Harrison</span> </td><td align='right'><a href="#Page_93">93</a></td> -</tr> - -<tr> -<td align="right">XXVI </td> -<td align="left"><span class="smcap">Over the Telephone</span></td><td align='right'><a href="#Page_97">97</a></td> -</tr> - -<tr> -<td align="right">XXVII </td> -<td align="left"><span class="smcap">Bettina Has a Baking Day</span></td><td align='right'><a href="#Page_100">100</a></td> -</tr> - -<tr> -<td align="right">XXVIII </td> -<td align="left"><span class="smcap">Polly and the Children</span></td><td align='right'><a href="#Page_103">103</a><span class="pagenum"><a name="Page_6" id="Page_6">[6]</a></span></td> -</tr> - -<tr> -<td align="right">XXIX </td> -<td align="left"><span class="smcap">Bettina Puts Up Fruit</span></td><td align='right'><a href="#Page_107">107</a></td> -</tr> - -<tr> -<td align="right">XXX </td> -<td align="left"><span class="smcap">A Cool Summer Day</span></td><td align='right'><a href="#Page_111">111</a></td> -</tr> - -<tr> -<td align="right">XXXI </td> -<td align="left"><span class="smcap">Bob and Bettina Alone</span></td><td align='right'><a href="#Page_114">114</a></td> -</tr> - -<tr> -<td align="right">XXXII </td> -<td align="left"><span class="smcap">Bettina Attends a Morning Wedding</span></td><td align='right'><a href="#Page_117">117</a></td> -</tr> - -<tr> -<td align="right">XXXIII </td> -<td align="left"><span class="smcap">After the "Tea"</span></td><td align='right'><a href="#Page_121">121</a></td> -</tr> - -<tr> -<td align="right">XXXIV </td> -<td align="left"><span class="smcap">Bettina Gives a Porch Breakfast</span></td><td align='right'><a href="#Page_124">124</a></td> -</tr> - -<tr> -<td align="right">XXXV </td> -<td align="left"><span class="smcap">A Piece of News</span></td><td align='right'><a href="#Page_127">127</a></td> -</tr> - -<tr> -<td align="right">XXXVI </td> -<td align="left"><span class="smcap">Bettina Entertains Her Father and Mother</span></td><td align='right'><a href="#Page_130">130</a></td> -</tr> - -<tr> -<td align="right">XXXVII </td> -<td align="left"><span class="smcap">The Big Secret</span></td><td align='right'><a href="#Page_133">133</a></td> -</tr> - -<tr> -<td align="right">XXXVIII </td> -<td align="left"><span class="smcap">After the Circus</span></td><td align='right'><a href="#Page_136">136</a></td> -</tr> - -<tr> -<td align="right">XXXIX </td> -<td align="left"><span class="smcap">Mrs. Dixon Asks Questions</span></td><td align='right'><a href="#Page_139">139</a></td> -</tr> - -<tr> -<td align="right">XL </td> -<td align="left"><span class="smcap">A Telegram from Uncle Eric</span></td><td align='right'><a href="#Page_143">143</a></td> -</tr> - -<tr> -<td align="right">XLI </td> -<td align="left"><span class="smcap">Bettina Entertains State Fair Visitors</span></td><td align='right'><a href="#Page_147">147</a></td> -</tr> - -<tr> -<td align="right">XLII </td> -<td align="left"><span class="smcap">Uncle John and Aunt Lucy</span></td><td align='right'><a href="#Page_149">149</a></td> -</tr> - -<tr> -<td align="right">XLIII </td> -<td align="left"><span class="smcap">Sunday Dinner at the Dixon's</span></td><td align='right'><a href="#Page_151">151</a></td> -</tr> - -<tr> -<td align="right">XLIV </td> -<td align="left"><span class="smcap">A Rainy Evening at Home</span></td><td align='right'><a href="#Page_154">154</a></td> -</tr> - -<tr> -<td align="right">XLV </td> -<td align="left"><span class="smcap">Ruth Makes an Apple Pie</span></td><td align='right'><a href="#Page_159">159</a></td> -</tr> - -<tr> -<td align="right">XLVI </td> -<td align="left"><span class="smcap">Bettina Makes Apple Jelly</span></td><td align='right'><a href="#Page_162">162</a></td> -</tr> - -<tr> -<td align="right">XLVII </td> -<td align="left"><span class="smcap">After a Park Party</span></td><td align='right'><a href="#Page_166">166</a></td> -</tr> - -<tr> -<td align="right">XLVIII </td> -<td align="left"><span class="smcap">Bettina Spills the Ink</span></td><td align='right'><a href="#Page_169">169</a></td> -</tr> - -<tr> -<td align="right">XLIX </td> -<td align="left"><span class="smcap">Bettina Attends a Porch Party</span></td><td align='right'><a href="#Page_171">171</a></td> -</tr> - -<tr> -<td align="right">L </td> -<td align="left"><span class="smcap">A Dinner Cooked in the Morning</span></td><td align='right'><a href="#Page_173">173</a></td> -</tr> - -<tr> -<td align="right">LI </td> -<td align="left"><span class="smcap">A Sunday Dinner</span></td><td align='right'><a href="#Page_176">176</a></td> -</tr> - -<tr> -<td align="right">LII </td> -<td align="left"><span class="smcap">Bob Makes Peanut Fudge</span></td><td align='right'><a href="#Page_179">179</a></td> -</tr> - -<tr> -<td align="right">LIII </td> -<td align="left"><span class="smcap">Dinner at the Dixon's</span></td><td align='right'><a href="#Page_182">182</a></td> -</tr> - -<tr> -<td align="right">LIV </td> -<td align="left"><span class="smcap">A Good-bye Luncheon for Bernadette</span></td><td align='right'><a href="#Page_185">185</a></td> -</tr> - -<tr> -<td align="right">LV </td> -<td align="left"><span class="smcap">Bettina Plans an Announcement Luncheon</span></td><td align='right'><a href="#Page_188">188</a></td> -</tr> - -<tr> -<td align="right">LVI </td> -<td align="left"><span class="smcap">Ruth and Bettina Make Preparations</span></td><td align='right'><a href="#Page_191">191</a></td> -</tr> - -<tr> -<td align="right">LVII </td> -<td align="left"><span class="smcap">A Rainbow Announcement Luncheon</span></td><td align='right'><a href="#Page_193">193</a></td> -</tr> - -<tr> -<td align="right">LVIII </td> -<td align="left"><span class="smcap">An Early Caller</span></td><td align='right'><a href="#Page_197">197</a></td> -</tr> - -<tr> -<td align="right">LIX </td> -<td align="left"><span class="smcap">Ruth Comes to Luncheon</span></td><td align='right'><a href="#Page_200">200</a></td> -</tr> - -<tr> -<td align="right">LX </td> -<td align="left"><span class="smcap">A Kitchen Shower for Alice</span></td><td align='right'><a href="#Page_205">205</a></td> -</tr> - -<tr> -<td align="right">LXI </td> -<td align="left"><span class="smcap">A Rainy Night Meal</span></td><td align='right'><a href="#Page_209">209</a></td> -</tr> - -<tr> -<td align="right">LXII </td> -<td align="left"><span class="smcap">Alice Gives a Luncheon</span></td><td align='right'><a href="#Page_212">212</a></td> -</tr> - -<tr> -<td align="right"><span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span>LXIII </td> -<td align="left"><span class="smcap">Motoring with the Dixons</span></td><td align='right'><a href="#Page_215">215</a></td> -</tr> - -<tr> -<td align="right">LXIV </td> -<td align="left"><span class="smcap">Ruth Makes Baking Powder Biscuits</span></td><td align='right'><a href="#Page_218">218</a></td> -</tr> - -<tr> -<td align="right">LXV </td> -<td align="left"><span class="smcap">Plans for the Wedding</span></td><td align='right'><a href="#Page_220">220</a></td> -</tr> - -<tr> -<td align="right">LXVI </td> -<td align="left"><span class="smcap">A Guest to a Dinner of Left-Overs</span></td><td align='right'><a href="#Page_222">222</a></td> -</tr> - -<tr> -<td align="right">LXVII </td> -<td align="left"><span class="smcap">A Handkerchief Shower</span></td><td align='right'><a href="#Page_224">224</a></td> -</tr> - -<tr> -<td align="right">LXVIII </td> -<td align="left"><span class="smcap">Just the Two of Them</span></td><td align='right'><a href="#Page_227">227</a></td> -</tr> - -<tr> -<td align="right">LXIX </td> -<td align="left"><span class="smcap">A Luncheon in the Country</span></td><td align='right'><a href="#Page_229">229</a></td> -</tr> - -<tr> -<td align="right">LXX </td> -<td align="left"><span class="smcap">A "Pair Shower" for Alice</span></td><td align='right'><a href="#Page_232">232</a></td> -</tr> - -<tr> -<td align="right">LXXI </td> -<td align="left"><span class="smcap">Bob Makes Popcorn Balls</span></td><td align='right'><a href="#Page_235">235</a></td> -</tr> - -<tr> -<td align="right">LXXII </td> -<td align="left"><span class="smcap">And Where Was the Dinner</span></td><td align='right'><a href="#Page_237">237</a></td> -</tr> - -<tr> -<td align="right">LXXIII </td> -<td align="left"><span class="smcap">Alice Tells Her Troubles</span></td><td align='right'><a href="#Page_240">240</a></td> -</tr> - -<tr> -<td align="right">LXXIV </td> -<td align="left"><span class="smcap">The Dixons Come to Dinner</span></td><td align='right'><a href="#Page_242">242</a></td> -</tr> - -<tr> -<td align="right">LXXV </td> -<td align="left"><span class="smcap">The Wedding Invitations</span></td><td align='right'><a href="#Page_245">245</a></td> -</tr> - -<tr> -<td align="right">LXXVI </td> -<td align="left"><span class="smcap">Hallowe'en Preparations</span></td><td align='right'><a href="#Page_248">248</a></td> -</tr> - -<tr> -<td align="right">LXXVII </td> -<td align="left"><span class="smcap">Hallowe'en Revels</span></td><td align='right'><a href="#Page_250">250</a></td> -</tr> - -<tr> -<td align="right">LXXVIII </td> -<td align="left"><span class="smcap">A Foretaste of Winter</span></td><td align='right'><a href="#Page_255">255</a></td> -</tr> - -<tr> -<td align="right">LXXIX </td> -<td align="left"><span class="smcap">Surprising Alice and Harry</span></td><td align='right'><a href="#Page_258">258</a></td> -</tr> - -<tr> -<td align="right">LXXX </td> -<td align="left"><span class="smcap">A Dinner for the Bridal Party</span></td><td align='right'><a href="#Page_261">261</a></td> -</tr> - -<tr> -<td align="right">LXXXI </td> -<td align="left"><span class="smcap">Rehearsing the Ceremony</span></td><td align='right'><a href="#Page_264">264</a></td> -</tr> - -<tr> -<td align="right">LXXXII </td> -<td align="left"><span class="smcap">After the Wedding</span></td><td align='right'><a href="#Page_267">267</a></td> -</tr> - -<tr> -<td align="right">LXXXIII </td> -<td align="left"><span class="smcap">A "Happen-in" Luncheon</span></td><td align='right'><a href="#Page_270">270</a></td> -</tr> - -<tr> -<td align="right">LXXXIV </td> -<td align="left"><span class="smcap">Uncle John a Guest at Dinner</span></td><td align='right'><a href="#Page_273">273</a></td> -</tr> - -<tr> -<td align="right">LXXXV </td> -<td align="left"><span class="smcap">During the Teachers' Convention</span></td><td align='right'><a href="#Page_275">275</a></td> -</tr> - -<tr> -<td align="right">LXXXVI </td> -<td align="left"><span class="smcap">A Luncheon for the Teachers</span></td><td align='right'><a href="#Page_278">278</a></td> -</tr> - -<tr> -<td align="right">LXXXVII </td> -<td align="left"><span class="smcap">Ruth Comes to Luncheon</span></td><td align='right'><a href="#Page_281">281</a></td> -</tr> - -<tr> -<td align="right">LXXXVIII </td> -<td align="left"><span class="smcap">The Hickory Log</span></td><td align='right'><a href="#Page_284">284</a></td> -</tr> - -<tr> -<td align="right">LXXXIX </td> -<td align="left"><span class="smcap">Some Christmas Plans</span></td><td align='right'><a href="#Page_287">287</a></td> -</tr> - -<tr> -<td align="right">XC </td> -<td align="left"><span class="smcap">After the Football Game</span></td><td align='right'><a href="#Page_289">289</a></td> -</tr> - -<tr> -<td align="right">XCI </td> -<td align="left"><span class="smcap">A Thanksgiving Dinner in the Country</span></td><td align='right'><a href="#Page_292">292</a></td> -</tr> - -<tr> -<td align="right">XCII </td> -<td align="left"><span class="smcap">Planning the Christmas Cards</span></td><td align='right'><a href="#Page_295">295</a></td> -</tr> - -<tr> -<td align="right">XCIII </td> -<td align="left"><span class="smcap">Harry and Alice Return</span></td><td align='right'><a href="#Page_299">299</a></td> -</tr> - -<tr> -<td align="right">XCIV </td> -<td align="left"><span class="smcap">The Firelight Social</span></td><td align='right'><a href="#Page_302">302</a></td> -</tr> - -<tr> -<td align="right">XCV </td> -<td align="left"><span class="smcap">Alice's Troubles</span></td><td align='right'><a href="#Page_305">305</a></td> -</tr> - -<tr> -<td align="right">XCVI </td> -<td align="left"><span class="smcap">Some of Bettina's Christmas Plans</span></td><td align='right'><a href="#Page_308">308</a></td> -</tr> - -<tr> -<td align="right">XCVII </td> -<td align="left"><span class="smcap">More of Bettina's Christmas Shopping</span></td><td align='right'><a href="#Page_311">311</a></td> -</tr> - -<tr> -<td align="right"><span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span>XCVIII </td> -<td align="left"><span class="smcap">Christmas Gifts</span></td><td align='right'><a href="#Page_313">313</a></td> -</tr> - -<tr> -<td align="right">XCIX </td> -<td align="left"><span class="smcap">A Christmas Shower</span></td><td align='right'><a href="#Page_316">316</a></td> -</tr> - -<tr> -<td align="right">C </td> -<td align="left"><span class="smcap">Bettina Gives a Dinner</span></td><td align='right'><a href="#Page_320">320</a></td> -</tr> - -<tr> -<td align="right">CI </td> -<td align="left"><span class="smcap">Bob's Christmas Gift to Bettina</span></td><td align='right'><a href="#Page_322">322</a></td> -</tr> - -<tr> -<td align="right">CII </td> -<td align="left"><span class="smcap">A Christmas Breakfast</span></td><td align='right'><a href="#Page_325">325</a></td> -</tr> - -<tr> -<td align="right">CIII </td> -<td align="left"><span class="smcap">A Supper for Two</span></td><td align='right'><a href="#Page_327">327</a></td> -</tr> - -<tr> -<td align="right">CIV </td> -<td align="left"><span class="smcap">Alice Comes to Luncheon</span></td><td align='right'><a href="#Page_331">331</a></td> -</tr> - -<tr> -<td align="right">CV </td> -<td align="left"><span class="smcap">Ruth Stays to Dinner</span></td><td align='right'><a href="#Page_334">334</a></td> -</tr> - -<tr> -<td align="right">CVI </td> -<td align="left"><span class="smcap">How Bettina Made Candy</span></td><td align='right'><a href="#Page_337">337</a></td> -</tr> - -<tr> -<td align="right">CVII </td> -<td align="left"><span class="smcap">Ruth's Plans</span></td><td align='right'><a href="#Page_339">339</a></td> -</tr> - -<tr> -<td align="right">CVIII </td> -<td align="left"><span class="smcap">A Luncheon for Three</span></td><td align='right'><a href="#Page_342">342</a></td> -</tr> - -<tr> -<td align="right">CIX </td> -<td align="left"><span class="smcap">The Dixons Come to Dinner</span></td><td align='right'><a href="#Page_345">345</a></td> -</tr> - -<tr> -<td align="right">CX </td> -<td align="left"><span class="smcap">A Steamed Pudding</span></td><td align='right'><a href="#Page_349">349</a></td> -</tr> - -<tr> -<td align="right">CXI </td> -<td align="left"><span class="smcap">On Valentine's Day</span></td><td align='right'><a href="#Page_352">352</a></td> -</tr> - -<tr> -<td align="right">CXII </td> -<td align="left"><span class="smcap">Ruth Gives a Dinner for Four</span></td><td align='right'><a href="#Page_354">354</a></td> -</tr> - -<tr> -<td align="right">CXIII </td> -<td align="left"><span class="smcap">Alice Practices Economy</span></td><td align='right'><a href="#Page_357">357</a></td> -</tr> - -<tr> -<td align="right">CXIV </td> -<td align="left"><span class="smcap">A Company Dinner for Bob</span></td><td align='right'><a href="#Page_360">360</a></td> -</tr> - -<tr> -<td align="right">CXV </td> -<td align="left"><span class="smcap">Supper After the Theatre</span></td><td align='right'><a href="#Page_363">363</a></td> -</tr> - -<tr> -<td align="right">CXVI </td> -<td align="left"><span class="smcap">Washington's Birthday Plans</span></td><td align='right'><a href="#Page_366">366</a></td> -</tr> - -<tr> -<td align="right">CXVII </td> -<td align="left"><span class="smcap">An Afternoon with Bettina</span></td><td align='right'><a href="#Page_368">368</a></td> -</tr> - -<tr> -<td align="right">CXVIII </td> -<td align="left"><span class="smcap">A Washington's Birthday Tea</span></td><td align='right'><a href="#Page_370">370</a></td> -</tr> - -<tr> -<td align="right">CXIX </td> -<td align="left"><span class="smcap">Another Oven Dinner</span></td><td align='right'><a href="#Page_373">373</a></td> -</tr> - -<tr> -<td align="right">CXX </td> -<td align="left"><span class="smcap">Bob Makes Pop-Overs</span></td><td align='right'><a href="#Page_376">376</a></td> -</tr> - -<tr> -<td align="right">CXXI </td> -<td align="left"><span class="smcap">In March</span></td><td align='right'><a href="#Page_379">379</a></td> -</tr> - -<tr> -<td align="right">CXXII </td> -<td align="left"><span class="smcap">A Fireless Cooker for Aunt Lucy</span></td><td align='right'><a href="#Page_382">382</a></td> -</tr> - -<tr> -<td align="right">CXXIII </td> -<td align="left"><span class="smcap">The Dixons Drop in for Dessert</span></td><td align='right'><a href="#Page_384">384</a></td> -</tr> - -<tr> -<td align="right">CXXIV </td> -<td align="left"><span class="smcap">Ruth Passes By</span></td><td align='right'><a href="#Page_387">387</a></td> -</tr> - -<tr> -<td align="right">CXXV </td> -<td align="left"><span class="smcap">Bettina Entertains a Small Neighbor</span></td><td align='right'><a href="#Page_389">389</a></td> -</tr> - -<tr> -<td align="right">CXXVI </td> -<td align="left"><span class="smcap">A Sunday Night Tea</span></td><td align='right'><a href="#Page_392">392</a></td> -</tr> - -<tr> -<td align="right">CXXVII </td> -<td align="left"><span class="smcap">A Shamrock Luncheon</span></td><td align='right'><a href="#Page_395">395</a></td> -</tr> - -<tr> -<td align="right">CXXVIII </td> -<td align="left"><span class="smcap">At Dinner</span></td><td align='right'><a href="#Page_397">397</a></td> -</tr> - -<tr> -<td align="right">CXXIX </td> -<td align="left"><span class="smcap">An Anniversary Dinner</span></td><td align='right'><a href="#Page_399">399</a></td> -</tr> - -<tr> -<td align="right">CXXX </td> -<td align="left"><span class="smcap">Ruth Comes to Dinner</span></td><td align='right'><a href="#Page_402">402</a></td> -</tr> - -<tr> -<td align="right">CXXXI </td> -<td align="left"><span class="smcap">Mildred's Spring Vacation</span></td><td align='right'><a href="#Page_407">407</a></td> -</tr> - -<tr> -<td align="right">CXXXII </td> -<td align="left"><span class="smcap">Helping Bettina</span></td><td align='right'><a href="#Page_410">410</a></td> -</tr> - -<tr> -<td align="right">CXXXIII </td> -<td align="left"><span class="smcap">Helping with a Company Dinner</span></td><td align='right'><a href="#Page_413">413</a></td> -</tr> - -<tr> -<td align="right">CXXXIV </td> -<td align="left"><span class="smcap">Mildred's Day</span></td><td align='right'><a href="#Page_415">415</a></td> -</tr> - -<tr> -<td align="right"><span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span>CXXXV </td> -<td align="left"><span class="smcap">Polly Comes for Mildred</span></td><td align='right'><a href="#Page_418">418</a></td> -</tr> - -<tr> -<td align="right">CXXXVI </td> -<td align="left"><span class="smcap">Mildred's Plans</span></td><td align='right'><a href="#Page_421">421</a></td> -</tr> - -<tr> -<td align="right">CXXXVII </td> -<td align="left"><span class="smcap">A Luncheon for Polly</span></td><td align='right'><a href="#Page_424">424</a></td> -</tr> - -<tr> -<td align="right">CXXXVIII </td> -<td align="left"><span class="smcap">Furs to Put Away</span></td><td align='right'><a href="#Page_427">427</a></td> -</tr> - -<tr> -<td align="right">CXXXIX </td> -<td align="left"><span class="smcap">Planning a Children's Party</span></td><td align='right'><a href="#Page_429">429</a></td> -</tr> - -<tr> -<td align="right">CXL </td> -<td align="left"><span class="smcap">The Party Circus</span></td><td align='right'><a href="#Page_432">432</a></td> -</tr> - -<tr> -<td align="right">CXLI </td> -<td align="left"><span class="smcap">Planning a Luncheon</span></td><td align='right'><a href="#Page_435">435</a></td> -</tr> - -<tr> -<td align="right">CXLII </td> -<td align="left"><span class="smcap">The New Car</span></td><td align='right'><a href="#Page_437">437</a></td> -</tr> - -<tr> -<td align="right">CXLIII </td> -<td align="left"><span class="smcap">In Housecleaning Time</span></td><td align='right'><a href="#Page_441">441</a></td> -</tr> - -<tr> -<td align="right">CXLIV </td> -<td align="left"><span class="smcap">Mrs. Dixon Happens in</span></td><td align='right'><a href="#Page_443">443</a></td> -</tr> - -<tr> -<td align="right">CXLV </td> -<td align="left"><span class="smcap">Engagement Presents</span></td><td align='right'><a href="#Page_446">446</a></td> -</tr> - -<tr> -<td align="right">CXLVI </td> -<td align="left"><span class="smcap">With Housecleaning Over</span></td><td align='right'><a href="#Page_449">449</a></td> -</tr> - -<tr> -<td align="right">CXLVII </td> -<td align="left"><span class="smcap">Spring Marketing</span></td><td align='right'><a href="#Page_451">451</a></td> -</tr> - -<tr> -<td align="right">CXLVIII </td> -<td align="left"><span class="smcap">Plans for the Wedding</span></td><td align='right'><a href="#Page_453">453</a></td> -</tr> - -<tr> -<td align="right">CXLIX </td> -<td align="left"><span class="smcap">Entertaining the Wedding Guests</span></td><td align='right'><a href="#Page_455">455</a></td> -</tr> - -<tr> -<td align="right">CL </td> -<td align="left"><span class="smcap">The Bridesmaids' Dinner</span></td><td align='right'><a href="#Page_457">457</a></td> -</tr> - -<tr> -<td align="right">CLI </td> -<td align="left"><span class="smcap">A Morning Wedding in June</span></td><td align='right'><a href="#Page_459">459</a></td> -</tr> - -<tr> -<td align="right">CLII </td> -<td align="left"><span class="smcap">The First Year Ends</span></td><td align='right'><a href="#Page_461">461</a></td> -</tr> - -</table></div> - - -<hr class="chap" /><p><span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span></p> - - - - -<div class="figcenter" style="width: 546px;"> -<img src="images/oi_012.jpg" width="546" height="669" alt="Wife and husband standing holding a plate" /> -</div> - - - - -<h2><i>JUNE.</i></h2> - - -<div class='poem'> -<i>No, you cannot live on kisses,<br /> -<span style="margin-left: 1em;">Though the honeymoon is sweet,</span><br /> -Harken, brides, a true word this is,—<br /> -<span style="margin-left: 1em;">Even lovers have to eat.</span></i><br /> -</div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span></p> - - - - -<h2>CHAPTER I</h2> - -<div class='chaptertitle'>HOME AT LAST</div> - - -<div class="image-left"> -<img src="images/oi_013.jpg" width="273" height="270" alt="couple sitting down to eat" /> -</div> - -<div class='unindent'><span class='letter'>"H</span>OME at last!" sighed -Bettina happily as the -hot and dusty travelers left the -train.</div> - -<p>"Why that contented sigh?" -asked Bob. "Because our wedding -trip is over? Well, anyhow, -Bettina, it's after five. -Shall we have dinner at the -hotel?"</p> - -<p>"Hotel? Why, Bob! with our -house and our dishes and our silver just waiting for us? I'm -ashamed of you! We'll take the first car for home—a street-car, -not a taxi! Our extravagant days are over, and the time -has come to show you that Bettina knows how to keep house. -You think that you love me now, Bobby, but just wait till you -sit down to a real strawberry shortcake made by a real cook -in a real home!"</p> - -<p>Half an hour later Bob was unlocking the door of the new -brown bungalow. "Isn't it a dear?" cried Bettina proudly. -"When we've had time to give it grass and shrubs and flowers -and a vegetable garden, no place in town will equal it! And -as for porch furniture, how I'd like to get at Mother's attic and -transform some of her discarded things!"</p> - -<p>"Just now I'd rather get at some of Mother's cooking!" -grinned Bob.</p><p><span class="pagenum"><a name="Page_12" id="Page_12">[12]</a></span></p> - -<p>"Oh, dear, I forgot! I'll have supper ready in ten minutes. -Do you remember my emergency shelf? Why, Bob—Bob, -they must have known we were coming! Here's ice—and -milk—and cream—and butter—and bread—and rolls, and even -a grape fruit! They knew, and didn't meet the train because -they thought we would prefer to have our first meal alone! -Wasn't that dear of them? And this will save you a trip to -the corner grocery!"</p> - -<p>Bettina fastened a trim percale bungalow apron over her -traveling suit, and swiftly and surely assembled the little meal.</p> - -<p>"I like that apron," said Bob. "It reminds me of the rainy -day when we fixed the emergency shelf. That was fun."</p> - -<p>"Yes, and work too," said Bettina, "but I'm glad we did it. -Do you remember how much I saved by getting things in dozen -and half dozen lots? And Mother showed me how much -better it was to buy the larger sizes in bottled things, because -in buying the smaller bottles you spend most of your money -for the glass. Now that you have to pay my bills, Bob, you'll -be glad that I know those things!"</p> - -<p>"I think you know a great deal," said Bob admiringly. "Lots -of girls can cook, but mighty few know how to be economical -at the same time! It's great to be your——"</p> - -<p>"Dinner is served," Bettina interrupted. "It's a 'pick-up -meal,' but I'm hungry, aren't you? And after this, sir, no -more canned things!"</p> - -<p>And Bob sat down to:</p> - -<div class='menu'> -Creamed Tuna on Toast Strips<br /> -Canned Peas with Butter Sauce<br /> -Rolls Butter<br /> -Strawberry Preserves<br /> -Hot Chocolate with Marshmallows<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - -<div class='recipetitle'><b>Creamed Tuna on Toast Strips</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ slice pimento<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -3 slices of bread<br /> -½ <abbr title="cup">C</abbr>-tuna</div> -<p><span class="pagenum"><a name="Page_13" id="Page_13">[13]</a></span></p> - - -<p>Melt the butter, add the flour, salt and pimento. Mix well. -Gradually pour in the milk. Allow the mixture to boil one -minute. Stir constantly. Add the fish, cook one minute and -pour over toasted strips of bread.</p> - - -<div class='recipetitle'><b>Hot Chocolate</b> (Three cups)</div> - -<div class='ingredients1'> -1 square of chocolate<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 marshmallows<br /> -</div> - - -<p>Cook chocolate, sugar and water until a thin custard is -formed. Add milk gradually and bring to a boil. Whip with -an egg beater, as this breaks up the albumin found in chocolate, -and prevents the coating from forming over the top. Add -vanilla and marshmallows. Allow to stand a moment and pour -into the cups.</p> - - -<div class='recipetitle'><b>Strawberry Preserves</b> (Six one-half pt. glasses)</div> - - -<div class='ingredients1'>4 lbs. berries<br /> -3 lbs. sugar<br /> -3 <abbr title="cup">C</abbr>-water<br /></div> - - - -<p>Pick over, wash and hull the berries. Make a syrup by -boiling the sugar and water fifteen minutes. Fill sterilized jars -with the berries. Cover with syrup and let stand fifteen -minutes to settle. Add more berries. Adjust rubbers and -covers. Place on a folded cloth in a kettle of cold water. Heat -water to boiling point and cook slowly one hour. Screw on -covers securely.</p> - - -<div class='recipetitle'><b>On Bettina's Emergency Shelf</b></div> - - -<div class='ingredients2'>6 cans pimentos (small size)<br /> -6 cans tuna (small size)<br /> -6 cans salmon (small size)<br /> -6 jars dried beef<br /> -12 cans corn<br /> -12 cans peas<br /> -6 cans string beans<br /> -6 cans lima beans<br /> -6 cans devilled ham (small size)<br /> -6 cans tomatoes<br /> -6 pt. jars pickles<br /> -6 pt. jars olives<br /> -6 small cans condensed milk<br /> -6 boxes sweet wafers<br /> -1 pound box salted codfish<br /> -3 pkg. marshmallows<br /> -3 cans mushrooms<br /> -2 pkg. macaroni<br /></div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span></p> - - - - -<h2>CHAPTER II</h2> - -<div class='chaptertitle'>BETTINA'S FIRST REAL DINNER</div> - - -<div class='cap'>"SAY, isn't it great to be alive!" exclaimed Bob, as he -looked across the rose-decked table at the flushed but -happy Bettina. "And a beefsteak dinner, too!"</div> - -<p>"Steak is expensive, dear, and you'll not get it often, but as -this is our first real dinner in our own home, I had to celebrate. -I bought enough for two meals, because buying steak -for one meal for two people is beyond any modest purse! So -you'll meet that steak again tomorrow, but I don't believe that -you'll bow in recognition!"</p> - -<p>"So you marketed today, did you?"</p> - -<p>"Indeed I did! I bought a big basket, and went at it like -a seasoned housekeeper. I had all the staples to get, you -know, and lots of other things. After dinner I'll show you -the labelled glass jars on my shelves; it was such fun putting -things away! June is a wonderful month for housekeepers. -I've planned the meals for days ahead, because I know that's -best. Then I'll go to the market several times a week, and -if I plan properly I won't have to order by telephone. It -seems so extravagant to buy in that way unless you know -exactly what you are getting. I like to plan for left-overs, -too. For instance, the peas in this salad were left from -yesterday's dinner, and the pimento is from that can I opened. -Then, too, I cooked tomorrow's potatoes with these to save -gas and bother. You'll have them served in a different way, -of course. And—— Oh, yes, Bob," Bettina chattered on, "I -saw Ruth down town, and have asked all five of my bridesmaids<span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span> -to luncheon day after tomorrow. Won't that be fun? -But I promise you that the neglected groom shall have every -one of the good things when he comes home at night!"</p> - -<p>"It makes me feel happy, I can tell you, to have a home like -this. It's pleasant to be by ourselves, but at the same time -I can't help wishing that some of the bachelors I know could -see it all and taste your cooking!"</p> - -<p>"Well, Bob, I want you to feel free to have a guest at any -time. If my dinners are good enough for you, I'm sure they're -good enough for any guest whom you may bring. And it -isn't very hard to make a meal for three out of a meal for two. -Now, Bobby, if you're ready, will you please get the dessert?"</p> - -<p>"What? Strawberry shortcake? Well, this is living! I tell -you what, Bettina, I call this a regular man-size meal!"</p> - -<p>It consisted of:</p> - -<div class='menu'> -Pan-Broiled Steak New Potatoes in Cream<br /> -Baking-Powder Biscuits Butter<br /> -Rhubarb Sauce Pea and Celery Salad<br /> -Strawberry Shortcake Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pan-Broiled Steak</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> steak<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -2 <abbr title="tablespoon">T</abbr>-hot water<br /> -1 <abbr title="teaspoon">t</abbr>-parsley chopped<br /> -</div> - -<p>Wipe the meat carefully with a wet cloth. Remove superfluous -fat and any gristle. Cut the edges to prevent them -from curling up. When the broiling oven is very hot, place -the meat, without any fat, upon a hot flat pan, directly under -the blaze. Brown both sides very quickly. Turn often. Reduce -heat and continue cooking about seven minutes, or longer -if desired. Place on a warm platter; season with salt, pepper -and bits of butter. Set in the oven a moment to melt the -butter. If salt is added while cooking, the juices will be drawn -out. A gravy may be made by adding hot water, butter, salt, -pepper and parsley to the pan. Pour the gravy over the -steak.</p><p><span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span></p> - - -<div class='recipetitle'><b>New Potatoes in Cream</b> (Two portions)</div> - -<div class='ingredients1'> -4 new potatoes<br /> -1 qt. water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Scrape four medium sized new potatoes. Cook in boiling -water (salted) until tender when pierced with a fork. Drain -off the water, and shake the kettle over the fire gently, to allow -the steam to escape and make the potatoes mealy. Make the -following white sauce and pour over the potatoes.</p> - - -<div class='recipetitle'><b>White Sauce for New Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Melt the butter, add the flour, salt and paprika. Thoroughly -mix, slowly add milk, stirring constantly. Allow sauce to -cook two minutes.</p> - - -<div class='recipetitle'><b>Strawberry Shortcake</b> (Two portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="cup">C</abbr>-sifted flour<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 qt. strawberries<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Cut the fat into the flour, salt and baking powder until the -consistency of cornmeal. Gradually add the milk, using a -knife to mix. Do not handle any more than absolutely necessary. -Toss the dough upon a floured board or a piece of clean -brown paper. Pat into the desired shape, and place in a pan. -Bake in a hot oven for 12 to 15 minutes. Split, spread with -butter, and place strawberries, crushed and sweetened, between -and on top. Serve with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span></p> - - - - -<h2>CHAPTER III</h2> - -<div class='chaptertitle'>BETTINA'S FIRST GUEST</div> - - -<div class='cap'>"HELLO! Yes, this is Bettina! Why, Bob, of course! -Is he a real woman-hater? No, I've never met any, -but I'll just invite Alice, too, and tomorrow you won't be -calling him that. Six-thirty? Yes, I'll be ready for you both; -I'm so glad you asked him. He'll be our first guest! Good-bye!"</div> - -<p>Bettina left the telephone with more misgivings than her -tone had indicated. She couldn't disappoint Bob, and she -liked unexpected company, but the dinner which she had -planned was prepared largely from the recipes filed as "left-overs" -in her box of indexed cards.</p> - -<p>"Well, Bob will like it, anyhow," she declared confidently, -"and if Alice can come, we'll have enough scintillating table-talk -to make up for disappointments."</p> - -<p>Alice accepted with delight, promising to wear "a dream of -a gown that just came home," and confessing to a sentimental -feeling at the thought of dining with such a new bride and -groom.</p> - -<p>"Let's see," said Bettina in her spick and span little kitchen, -"there is meat enough, but I must hard-boil some eggs to help -out these potatoes. 'Potatoes Anna' will be delicious. Goodness, -what would my home economics teacher have said if she -had heard me say 'hard-boil'? They mustn't really be boiled -at all, just 'hard-cooked' in water kept at the boiling point. -There will be enough baked green peppers for four, and -enough of the pudding, and if I add some very good coffee<span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span>, -I don't believe that Bob's Mr. Harrison will feel that women -are such nuisances after all! It isn't an elaborate meal, but -it's wholesome, and at any rate, our gas bill will be a little -smaller because everything goes into the oven."</p> - -<p>When Alice arrived, Bettina was putting the finishing -touches on her table. "Alice, you look stunning!"</p> - -<p>"And you look lovely, which is better! And the table is -charming! Those red clover blossoms in that brown basket -make a perfect center-piece! How did you think of it?"</p> - -<p>"Mother Necessity reminded me, my dear! My next door -neighbor has roses, but I covet some for my luncheon tomorrow, -and did not like to ask for any today. So I had to use -these red clover blooms from our own back yard. They are -simple, like the dinner."</p> - -<p>"Don't you envy me, Harrison?" asked Bob at the table. -"This is my third day of real home cooking! You were unexpected -company, too!"</p> - -<p>The dinner consisted of:</p> - -<div class='menu'> -Boubons with Tomato Sauce<br /> -Potatoes Anna Baked Green Peppers Stuffed<br /> -Bread Butter<br /> -Cottage Pudding Lemon Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Boubons</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-cooked meat ground fine (one or more kinds may be used)<br /> -2 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-green pepper or pimento chopped fine<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 egg<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-butter (melted)<br /> -</div> - -<p>Beat the egg, add milk, seasonings, melted butter, breadcrumbs -and meat. Mix thoroughly. Fill buttered cups three-fourths -full of mixture. Place in a pan of boiling water, and<span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span> -bake in a moderate oven fifteen minutes. The mixture is done -as soon as it resists pressure in the center. Allow them to -remain in the pans a few minutes, then remove carefully upon -a serving plate. They may be made in a large mould or individual -ones. Serve with the following sauce.</p> - - -<div class='recipetitle'><b>Tomato Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-tomatoes<br /> -1 slice onion<br /> -4 bay leaves<br /> -4 cloves<br /> -½ <abbr title="teaspoon">t</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Simmer the tomatoes, onion, bay leaves, cloves, sugar and -water for fifteen minutes, rub through the strainer. Melt butter, -add flour and salt, add strained tomato juice and pulp. -Cook until the desired consistency.</p> - - -<div class='recipetitle'><b>Potatoes Anna</b> (Four portions)</div> - -<div class='ingredients2'> -1½ <abbr title="cup">C</abbr>-cooked diced potatoes<br /> -2 hard-cooked eggs<br /> -½ <abbr title="teaspoon">t</abbr>-celery salt<br /> -¼ <abbr title="teaspoon">t</abbr>-onion salt<br /> -1 <abbr title="cup">C</abbr>-thin white sauce<br /> -</div> - -<p>Place alternate layers of diced cooked potatoes and sliced -hard-cooked eggs in a baking dish. Season. Pour a thin white -sauce over all of this. Place in a moderate oven fifteen minutes.</p> - - -<div class='recipetitle'><b>Stuffed Green Peppers</b> (Four portions)</div> - -<div class='ingredients1'> -4 green peppers<br /> -4 <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Remove the stems of the peppers and take out all the contents. -Remove small slices from the blossom end so they will -stand. Cover peppers with boiling water, allow to stand five -minutes and drain. Fill with any desired mixture. Bake in a -moderate oven twenty-five minutes, basting frequently with -hot water.</p> - - -<div class='recipetitle'><b>Filling for Peppers</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -1 <abbr title="teaspoon">t</abbr>-chopped onion or ¼ <abbr title="tablespoon">T</abbr>-onion salt<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-chopped ham, or 1 <abbr title="tablespoon">T</abbr>-salt pork<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div><p><span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span></p> - -<p>Mix thoroughly and fill the pepper cases.</p> - - -<div class='recipetitle'><b>Baked Cottage Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -1<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 well-beaten egg<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla or lemon extract<br /> -</div> - -<p>Mix dry ingredients, add egg and milk. Beat well and add -melted butter and extract. Bake twenty-five minutes in a well -buttered mould. Serve hot with the following sauce:</p> - - -<div class='recipetitle'><b>Lemon Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -1½ <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-hot water<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract or ½ <abbr title="teaspoon">t</abbr>-lemon juice<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix sugar, flour and salt. Slowly add the hot water. Cook -until thick, stirring constantly. Add flavoring and butter.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span></p> - - - - -<h2>CHAPTER IV</h2> - -<div class='chaptertitle'>BETTINA GIVES A LUNCHEON</div> - - -<div class='cap'>"O YOU darling Bettina! Did you do it all yourself?" -Mary exclaimed impulsively, as the girls admired the -dainty first course which their hostess set before them. -"Everything is pink and white, like the wedding!"</div> - -<p>"Yes," said Bettina, "and those maline bows on the basket -of roses actually attended my wedding. And after this is over, -you may see that maline again. I expect to press it out and -put it away for other pink luncheons in other Junes! Today, -since my guests were to be just my bridesmaids, I thought that -a pink luncheon would be the most appropriate kind."</p> - -<p>"Isn't it fine to be in Bettina's own house? I can't realize -it!" said Ellen. "And the idea of daring to cook a whole -luncheon and serve it in courses all by herself! Why, Bettina, -how did you know what to have?"</p> - -<p>"Well," said Bettina, "I went to the market and saw all the -inexpensive things that one can buy in June! (They had to -be inexpensive! Why, if I were to tell you just what this -luncheon cost, you'd laugh. But I want you to like it all before -I give that secret away.) And then in planning my menu, I -thought of pinky things that went together. That was all, you -see."</p> - -<p>"But didn't it take hours and hours to prepare everything?"</p> - -<p>"Why, no. I thought it all out first, and wrote it down, and -did most of it yesterday. I've found that five minutes of -planning is worth five hours of unplanned work. I haven't -hurried, and as Bob will have this same meal as his dinner -tonight, I didn't have to think of him except to plan for more.<span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span> -You see, I estimated each portion as carefully as I could, for it -isn't necessary to have a lot of left-over things. Tonight I'll -wear this same pink gown at dinner so that Bob will get every -bit that he can of my first luncheon except the silly girls who -flattered the cook."</p> - -<p>"Bettina, there are so many things I'd like to ask you!" said -Ruth, who was a little conscious of the shining ring on her left -hand. "Tell me, for instance, how you shaped these cunning -timbales. With your hands?"</p> - -<p>"With a conical ice-cream mould. It is so easy that way."</p> - -<p>"And this salad! Fred is so fond of salad, but I don't know -a thing about making it."</p> - -<p>"Well, I washed the lettuce thoroughly, and when it was -very wet I put it on the ice in a cloth. I poured boiling water -over these tomatoes to make the skins peel off easily. And, -oh, yes, these cucumbers are crisp because I kept the slices in -ice water for awhile before I served them. Good salad is -always very cold; the ingredients ought to be chilled before -they are mixed."</p> - -<p>"These dear little cakes, Bettina! How could you make -them in such cunning shapes?"</p> - -<p>"With a fancy cutter. And I dipped it in warm water each -time before I used it, so that it would cut evenly. I'd love to -show you girls all that I know about cooking. Do learn it now -while you're at home; it will save much labor and even tears! -Why, Bob said——"</p> - -<p>"I knew that was coming!" laughed Alice. "Girls, in self-defense, -let's keep the conversation strictly on Betty's menu, -and away from Betty's husband!"</p> - -<p>And so they discussed:</p> - -<div class='menu'> -Strawberries au Naturel<br /> -Kornlet Soup Whipped Cream<br /> -Croutons<br /> -Salmon Timbales with Egg Sauce<br /> -Buttered Beets Potato Croquettes<br /> -Pinwheel Biscuit Butter Balls<br /> -Vegetable Salad Salad Dressing<br /> -Wafers<br /> -Fancy Cakes Coffee<br /> -</div><p><span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Strawberries au Naturel</b> (Ten portions)</div> - -<div class='ingredients1'> -2 quarts strawberries<br /> -1 <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Pick over selected berries, place in a colander and wash, -draining carefully. Press powdered sugar into cordial glasses -to shape into a small mould. Remove from glasses onto centers -of paper doilies placed on fruit plates. Attractively -arrange ten berries around each mound. Berries should be -kept cool and not hulled. Natural leaves may be used very -effectively on the doily.</p> - - -<div class='recipetitle'><b>Croutons for the Soup</b> (Ten portions)</div> - -<div class='ingredients1'> -4 slices bread<br /> -2 <abbr title="tablespoon">T</abbr>-butter (melted)<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cut stale bread in one-third inch cubes. Brown in the oven. -Add melted butter and salt. Mix and reheat the croutons.</p> - - -<div class='recipetitle'><b>Salmon Timbales</b> (Eight portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-salmon flaked<br /> -¼ <abbr title="cup">C</abbr>-bread crumbs<br /> -1 slightly beaten egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix ingredients in order named. Fill small buttered moulds -or cups one-half full. Set in a pan of hot water, and bake -twenty minutes in a moderate oven. Serve with following -sauce:</p> - - -<div class='recipetitle'><b>Egg Sauce</b> (Eight portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 egg yolk<br /> -</div> - -<p>Melt the butter, stir flour in well, and slowly add the milk. -Let it boil about two minutes, stirring constantly. Season, add -yolk of egg, and mix well. (The oil from the salmon may be -substituted for melted butter as far as it will go.)</p> - - -<div class='recipetitle'><b>White Cakes</b> (Sixteen cakes)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="cup">C</abbr>-sifted flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 egg whites<br /> -</div><p><span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span></p> - -<p>Cream butter, add sugar, and continue creaming. Alternately -add the dry ingredients mixed and sifted. Add the -milk. Beat well, add flavoring. Fold in the stiffly beaten -whites. Spread evenly, two-thirds of an inch thick, on waxed -paper, placed in a pan. Bake twenty minutes in moderate -oven. Remove from oven, allow cake to remain in pan five -minutes. Carefully remove and cool. Cut with fancy cutters.</p> - - -<div class='recipetitle'><b>White Mountain Cream Icing for Cakes</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-granulated sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-cream tartar<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -1 egg white<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Boil the sugar, water and cream of tartar together without -stirring. Remove from fire as soon as the syrup hairs when -dropped from a spoon. Pour very slowly onto the stiffly beaten -egg white. Beat vigorously with sweeping strokes until cool. -If icing gets too hard to spread, add a little warm water and -keep beating. Add extract and spread on cakes. Decorate -with tiny pink candies.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span></p> - - - - -<h2>CHAPTER V</h2> - -<div class='chaptertitle'>BOB HELPS TO GET DINNER</div> - - -<div class='cap'>"GUESS who!" said a voice behind Bettina, as two hands -blinded her eyes.</div> - -<p>"Why, Bob, dear! Good for you! How did you get home -so early?"</p> - -<p>"I caught a ride with Dixon in his new car. And I thought -you might need me to help get dinner; it's nice to be needed! -But here I've been picturing you toiling over a hot stove, and, -instead, I find you on the porch with a magazine, as cool as a -cucumber!"</p> - -<p>"The day of toiling over a hot stove in summer is over. At -least for anyone with sense! But I'm glad you did come home -early, and you <em>can</em> help with dinner. Will you make the -French dressing for the salad? See, I'll measure it out, and -you can stir it this way with a fork until it's well mixed and a -little thick."</p> - -<p>"I know a much better way than that. Just watch your -Uncle Bob; see? I'll put it in this little Mason jar and shake -it. It's a lot easier and—there you are! We'll use what we -need tonight, put the jar away in the ice-box, and the next -time we can give it another good shaking before we use it."</p> - -<p>"Why, Bob, what an ingenious boy you are! I never would -have thought of that!"</p> - -<p>"You married a man with brains, Betty dear! What is -there besides the salad?"</p> - -<p>"Halibut steak. It's Friday, you know, and there is such -good inexpensive fish on the market. A pound is plenty for<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> -us. The potatoes are ready for the white sauce, the beans -are in the fireless cooker, and for dessert there is fresh pineapple -sliced. The pineapple is all ready. Will you get it, -dear? In the ice-box in a covered jar."</p> - -<p>"Why didn't you slice it into the serving dish?"</p> - -<p>"Because it had to be covered tight. Pineapple has a penetrating -odor, and milk and butter absorb it in no time."</p> - -<p>"What else shall I do, Madam Bettina?"</p> - -<p>"Well, you may fix the lemon for the fish. No, not sliced; -a slice is too hard to handle. Just cut it in halves and then -once the other way, in quarters; see? You may also cut up -a little of that parsley for the creamed new potatoes. That -reminds me that I am going to have parsley growing in a -kitchen window box some day. Now you can take the beans -out of the cooker, and I'll put butter sauce on them. No, it -isn't really a sauce,—just melted butter with salt and pepper. -There, Bobby dear! Dinner is served, and you helped! How -do you like the coreopsis on the table?"</p> - -<p>"You always manage to have flowers of some kind, don't -you, Betty? I'm growing so accustomed to that little habit of -yours that I suppose I wouldn't have any appetite if I had to -eat on an ordinary undecorated table!"</p> - -<p>"Don't you make fun of me, old fellow! You'd have an -appetite no matter when, how or what you had to eat! But -things are good tonight, aren't they?"</p> - -<p>Bob had helped to prepare:</p> - -<div class='menu'> -Halibut Steak New Potatoes in Cream<br /> -String Beans Butter Sauce<br /> -Bread Butter<br /> -Tomato, Cucumber and Pimento Salad French Dressing<br /> -Sliced Fresh Pineapple<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Halibut Steak</b> (Two portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> Halibut Steak<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Wash one pound of Halibut steak and wipe dry. Cut in -two pieces. Roll in flour, and cook ten minutes in a frying pan<span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span> -in hot fat. Brown on one side, and then on the other. Season -with salt and paprika. Serve very hot.</p> - - -<div class='recipetitle'><b>String Beans with Butter Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-string beans<br /> -2 <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Remove ends and strings from green beans. Add water and -cook over a moderate fire for twenty-five minutes. Drain off -the water, add butter, salt and paprika. Reheat and serve.</p> - - -<div class='recipetitle'><b>Tomato, Cucumber and Pimento Salad</b> (Two portions)</div> - -<div class='ingredients1'> -1 tomato sliced<br /> -½ <abbr title="cup">C</abbr>-sliced cucumbers<br /> -1 <abbr title="tablespoon">T</abbr>-pimento cut fine<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 pieces lettuce<br /> -</div> - -<p>Arrange lettuce on serving dishes. Place portions of tomato, -cucumber and pimento on the lettuce. Sprinkle with salt and -paprika. Serve with French dressing.</p> - - -<div class='recipetitle'><b>French Dressing</b> (Two portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-vinegar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Mix ingredients, which have been thoroughly chilled, and -beat until the mixture thickens. Pour over the vegetables.</p> - - -<div class='recipetitle'><b>Pineapple Sliced</b> (Two portions)</div> - -<div class='ingredients1'> -1 pineapple<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Remove the skin and eyes from the pineapple. Cut crosswise -in half-inch slices, and the slices in cubes, at the same time -discarding the core. Sprinkle with sugar and stand in a cold -place for an hour before serving.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span></p> - - - - -<h2>CHAPTER VI</h2> - -<div class='chaptertitle'>COUSIN MATILDA CALLS</div> - - -<div class='cap'>"HELLO, is this you, Bettina? This is Mother! I'll -have to speak in a low voice. Who do you think is -here? No,—Cousin Matilda! Just between trains, but she -says she must see how you are 'situated'! Clementine has -such a wonderful establishment now, you know! No, of -course not, but I want her to see how happy you are. She -seems to have the idea that an 'establishment' is necessary! -Just to see the house, you know! I know the porch isn't -ready, but don't worry! About three, then. Good-by!"</div> - -<p>That afternoon Bettina looked anxiously through the living -room window across the bare little front yard. If only critical -Cousin Matilda had waited a few months before coming! But -then, the only thing to do was to be as cheerful about it as -possible——</p> - -<p>"So this is little Bettina!" said a majestic voice at the door. -"And how is love in a cottage? How charmingly simple -everything is!"</p> - -<p>"They planned it all just as they wanted it," explained -Bettina's mother proudly. "On a small scale, of course, but -perhaps some day——"</p> - -<p>"But I couldn't ever be happier than I am right now, Cousin -Matilda. What do you think of our big living room? Browns -and tans seemed best and safest in a little house like this, and -I knew I shouldn't tire of them as of any other color! I do -so dislike going into a bungalow with one little room in blue, -another in pink, and so on. The walls are all alike, even in<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> -the bedrooms. And the curtains are just simple cotton voiles, -ecru in the living and dining rooms, and white in the bedrooms. -No side curtains to catch the dust and keep out the -air. But I beg your pardon for seeming too complacent; I -love it all so that I just can't help boasting."</p> - -<p>"What is this, my dear? A wedding gift?"</p> - -<p>"Yes, isn't it lovely? It is a sampler in cross-stitch that -Bob's great-great-grandmother made! His Aunt Margaret had -it put under the glass cover of this tea cart, and gave it to us -for a wedding present. See, the cart is brown willow, and I -think it looks well with our furniture, don't you? This is to -be a living porch, but we haven't furnished it yet except for -this green matting rug. And Bob brought that hanging basket -home from the florist's the other day.... Oh, yes, this is my -Japanese garden! Bob laughs at me, I have so much fun -watching it."</p> - -<p>"What a lovely table decoration those red cherries make in -your dining room, my dear! Like a picture, in that piece of -dull green pottery!"</p> - -<p>"Yes, Bob says I decorate the table differently for every -meal! We use this breakfast alcove for breakfast, Sunday -evening tea, or any informal meal when we are alone. You -see how convenient it is! I do want to put a round serving -table with leaves on our living porch. Then we can eat there -on warm evenings in summer."</p> - -<p>"Bettina is very accomplished in economy," said her mother. -"You must let her tell you some of her methods."</p> - -<p>"Clementine would be interested, I'm sure," said Cousin -Matilda in her languid way. "Is this your guest room?"</p> - -<p>"Yes, and Bob and I are proud of that. We white enameled -the furniture ourselves! It is some that we found in a second-hand -store, and it was certainly a bargain, though it didn't -look it at the time. I sewed the rags together for these blue -and white rugs. Bob made that little open desk out of a small -table that we found somewhere. Now that it is white, too, I -think it is cunning. And, Cousin Matilda, I give you three -guesses as to the place in which I keep my sewing machine!"</p> - -<p>"Why, I haven't seen it yet. In the kitchen?"</p><p><span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span></p> - -<p>"Goodness, no! Well, I'll tell you! This looks like a dressing -table, but is merely a shelf with a mirror above it. The -shelf has a cretonne cover and 'petticoat' that reaches the floor. -And underneath it—behold the sewing machine! Bob made -the shelf high enough and wide enough to let the sewing -machine slip under it! But, Cousin Matilda, you must be tired -of Bettina's economies! Please sit down with mother in the -living room and I will get the 'party.'"</p> - -<p>And Bettina wheeled her tea cart into the kitchen, returning -with luncheon napkins, plates, glasses, a pitcher of iced fruit -juice, a plate of little chocolate cakes, and several sprays of -wild roses.</p> - -<p>"What delicious little cakes, Bettina! At least you can't be -called economical when you serve such rich and dainty food as -this!"</p> - -<p>"I must plead guilty still, Cousin Matilda. I made these -little cakes partly from dry bread crumbs. The fruit juice is -mostly from the pineapple which Bob had for dessert last night. -I cooked the core with about two cups of water and added it -to the lemonade."</p> - -<p>"Bettina, Bettina! How did you learn these things? Robert -is certainly a lucky man, and I'm sure that some day he -will be a wealthy one! You must give me the recipes you -used!"</p> - -<p>And Bettina wrote them down as follows:</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Little Chocolate Cakes</b> (Twelve cakes)</div> - -<div class='ingredients1'> -2 eggs<br /> -¼ <abbr title="cup">C</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="cup">C</abbr>-dry bread crumbs<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 squares chocolate<br /> -</div> - -<p>Cream the butter, add sugar, and cream the mixture. Add -the beaten eggs and stir well. Add melted chocolate, bread -crumbs, flour and flavoring. Spread the mixture very thinly -on a buttered pan, and bake twenty minutes in a slow oven. -Shape with a tiny biscuit cutter, and put together in pairs with<span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span> -mountain cream icing between and on top. (Icing recipe already -given.)</p> - - -<div class='recipetitle'><b>Fruit Juice</b> (Eight glasses)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="cup">C</abbr>-water<br /> -1½ <abbr title="cup">C</abbr>-lemon juice<br /> -</div> - -<p>Boil sugar and water ten minutes without stirring, add lemon -juice, and any other fruit juices. Cool and bottle. Keep on -ice and dilute with ice water when desired for use. Serve -mint leaves with the fruit juice.</p> -<hr class="chap" /><p><span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span></p> - - - - -<div class="figcenter" style="width: 572px;"> -<img src="images/oi_034.jpg" width="572" height="639" alt="Woman standing with umbrella looking at vegetables at feet" /> -</div> - - - - -<h2><i>JULY.</i></h2> - - -<div class='poem'> -<i>The market is full of delights in July:<br /> -<span style="margin-left: 1em;">Fresh vegetables, berries, red cherries for pie!</span><br /> -Good housewives and telephones seldom agree,<br /> -<span style="margin-left: 1em;">So market yourself! You can buy as you see!</span></i><br /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span></p> - - - - -<h2>CHAPTER VII</h2> - -<div class='chaptertitle'>A NEW-FASHIONED SUNDAY DINNER</div> - - -<div class="image-left"> -<img src="images/oi_035.jpg" width="275" height="275" alt="Woman walking to table with steaming plate" /> -</div> - -<div class='unindent'><span class='letter'>"Y</span>OU will go to church with -us this morning, Bettina?" -asked Bob's cousin Henry, -known also as the Rev. Henry -Clinkersmith, as he came into -Bettina's immaculate kitchen one -Sunday.</div> - -<p>"Yes, indeed, I will go!" Bettina -answered him. "Is it nearly -ten o'clock? Oh, yes, nine forty-five. -I'll go at once and get -ready."</p> - -<p>Cousin Henry had arrived late Saturday evening. He was -filling the pulpit of a friend that Sunday morning.</p> - -<p>Bettina finished arranging the low bowl of pansies which -was to be her table decoration. "For the dinner table," she -explained to Cousin Henry.</p> - -<p>"And Bob," she said as they walked to church (Cousin -Henry was ahead with an old friend), "I do believe he was -worried about dinner. There wasn't a trace of any preparation -to be seen! You know I made the cake and the salad -dressing yesterday, and the lettuce was on the ice. The sherbet -was on the porch (I bought it, you know), and the lamb -and potatoes were in the cooker."</p> - -<p>"Well, let him worry! How long will it take to get it ready -after we get home?"</p><p><span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span></p> - -<p>"About fifteen minutes. The table is set, but I'll have to -warm the plates and take things up. Then there's the gravy -to make, of course."</p> - -<p>"All I can say is this," said Cousin Henry at dinner, as he -passed his plate for a second helping, "since you've explained -the mysteries of the fireless cooker, I realize how it would -have helped those cold Sunday dinners of the past generation. -The women could have obeyed the fourth commandment and -given their families a good Sunday dinner, too!"</p> - -<p>That day they had:</p> - -<div class='menu'> -Leg of Lamb with Potatoes Lamb Gravy<br /> -Head Lettuce Thousand Island Dressing<br /> -Mint Sauce<br /> -Bread Butter<br /> -Pineapple Sherbet Bettina's Loaf Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Roast Leg of Lamb with Potatoes</b> (Ten portions)</div> - -<div class='ingredients1'> -A 4-<abbr title="pound">lb.</abbr> leg of lamb<br /> -6 large potatoes<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -</div> - -<p>Wash the lamb with a damp cloth. Wipe dry and sprinkle -with two teaspoons of salt. Place the lard in a frying-pan. -When hot, add the lamb, and brown well on all sides. Place -the meat in the fireless utensil. Sprinkle the potatoes with -salt and paprika. Arrange these about the leg of lamb. Place -the disks, heated for baking, over and under the baking pan. -Cook three hours in the fireless. Use the drippings for gravy.</p> - - -<div class='recipetitle'><b>Lamb Gravy</b> (Four portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-drippings<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Place half of the drippings in a sauce-pan. Add the flour, -and allow it to brown. Add slowly the water, salt and the -rest of the drippings (two tablespoonsful). Boil one minute.</p><p><span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span></p> - - -<div class='recipetitle'><b>Mint Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-mint leaves<br /> -½ <abbr title="cup">C</abbr>-boiling water<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -4 <abbr title="tablespoon">T</abbr>-vinegar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Chop the mint leaves very fine. Add the boiling water and -sugar. Cover closely and let stand one-half hour. Add the -vinegar, pepper and salt.</p> - - -<div class='recipetitle'><b>Loaf Cake (Bettina's Nut Special)</b> (Twelve pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-"C" sugar<br /> -1 egg<br /> -1½ <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="cup">C</abbr>-nut-meats, cut fine<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add the sugar and the egg. Mix well. -Add the flour, baking powder, cinnamon, nut-meats, salt, milk, -vanilla and lemon extract. Beat two minutes. Pour into a -loaf-cake pan prepared with waxed paper. Bake thirty minutes -in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span></p> - - - - -<h2>CHAPTER VIII</h2> - -<div class='chaptertitle'>CELEBRATING THE FOURTH</div> - - -<div class='cap'>"NOW, boys, run and play while Alice and I set the picnic -table!" said Bettina to Bob and Mr. Harrison. "See -if the fish are biting! Cultivate your patience as well as your -appetites and we'll surprise you soon!"</div> - -<p>"Bettina, let me help you unpack. Everything looks so -dainty and interesting!" said Alice, as Bob and Mr. Harrison -strolled off toward the river. "You ought to have allowed me -to bring something, although I'll admit that I do enjoy being -surprised. You were a dear to bring me with you!"</p> - -<p>"I?" said Bettina. "Of course I'm glad to have you here—no -one is better fun—but I wish you had heard something that -Bob told me. He and Harry Harrison were planning to go -fishing today, all by themselves, until Harry suggested that -Bob might like to bring me along. And then he added as an -afterthought, that as three is a crowd, Miss Alice might be -induced to come too. (Why is it that 'Miss Alice' or 'Miss -Kate' or 'Miss May' always sounds so like a confirmed bachelor?) -Bob chuckled when he told me how careless and offhand -Harry tried to be!"</p> - -<p>"Betty, how pretty those pasteboard plates are with the flag-seals -pasted on them!"</p> - -<p>"I saw some ready-made Fourth of July plates, but it was -more economical to make my own. And how do you like the -red, white and blue paper napkins and lunch cloth? 'Lunch -paper,' I ought to say, I suppose. Alice, you arrange the fruit -in the center in this basket, with some napkins around it, and<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> -with these little flags sticking out of it in every direction. But -first, my dear, please tell me why you changed the subject -when I was speaking of Mr. Harrison?"</p> - -<p>"Those devilled eggs wrapped in frilled tissue-paper look -just like torpedoes."</p> - -<p>"Alice, Alice, I learned something new about you today. -Harry said that society girls got on his nerves, but that 'Miss -Alice' seemed sensible enough!"</p> - -<p>"Goodness, Betty, he has disagreed with every single thing -I've said, so far! If he is being pleasant behind my back, I -don't see why he should be so disapproving in his manner to -me! But if he is really beginning to think me sensible, let us -by all means encourage him! Hide my frivolous new hat in -the lunch-basket, and give me something useful to be doing. -Can't I appear to be mixing the salad?... Honestly, Betty, -I do get tired of society as a single interest. But what else is -there for me to do? Go into settlement work? I'd be a joke -at that! Learn to design jewelry? Take singing lessons?"</p> - -<p>"Try the good old profession of matrimony. Why are you -so fickle, Alice, my dear?"</p> - -<p>"I'm not; it's the men! Every sensible one I meet is—well, -disagreeable to me!"</p> - -<p>"Meaning Harry Harrison? He appears to be taking quite -an interest, at least!"</p> - -<p>"That is merely his reforming instinct coming to the surface. -But—is everything ready now? We'll sing a few bars of the -Star Spangled Banner, and I'm sure the men will come immediately!"</p> - -<p>The lunch table was set with:</p> - -<div class='menu'> -Lobster and Salmon Salad<br /> -Ham Sandwiches Nut Bread Sandwiches<br /> -Pickles Radishes<br /> -Potato Chips Devilled Eggs<br /> -Moist Chocolate Cake<br /> -Bananas Oranges<br /> -Torpedo Candies<br /> -Lemonade<br /> -</div><p><span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Lobster and Salmon Salad</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-salmon<br /> -½ <abbr title="cup">C</abbr>-lobster<br /> -1 <abbr title="cup">C</abbr>-diced cucumber or celery<br /> -6 sweet pickles cut fine<br /> -3 hard-cooked eggs, sliced<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -</div> - -<p>Mix the ingredients in the order given. Use a silver fork -for mixing. Garnish with lettuce leaves.</p> - - -<div class='recipetitle'><b>Ham Sandwiches</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-chopped ham<br /> -2 <abbr title="tablespoon">T</abbr>-pickles<br /> -1 <abbr title="tablespoon">T</abbr>-chopped olives<br /> -3 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -12 slices bread<br /> -</div> - -<p>Mix ham, olives and pickles with salad dressing and spread -on lettuce or nasturtium leaves between buttered slices of bread. -Trim off the crusts, and cut the sandwiches in fancy shapes.</p> - - -<div class='recipetitle'><b>Devilled Eggs</b> (Six eggs)</div> - -<div class='ingredients1'> -6 hard-cooked eggs<br /> -1 <abbr title="teaspoon">t</abbr>-vinegar<br /> -¼ <abbr title="teaspoon">t</abbr>-mustard<br /> -1 <abbr title="teaspoon">t</abbr>-melted butter<br /> -¼ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Shell the eggs, cut lengthwise in half, remove yolks, mash -them and add vinegar, mustard, melted butter, parsley and salt. -Refill the whites and put pairs together. Wrap in tissue paper -with frilled edges to represent torpedoes.</p> - - -<div class='recipetitle'><b>Moist Chocolate Cake</b> (Ten portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 eggs<br /> -½ <abbr title="cup">C</abbr>-hot mashed potatoes<br /> -1 ounce melted chocolate<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -1¾ <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-clove<br /> -½ <abbr title="teaspoon">t</abbr>-nutmeg<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar. Mix well. Add the egg -yolks, slightly beaten, and the potato. Stir, add the chocolate, -milk and then all the dry ingredients which have been mixed -and sifted together. Fold in the white of the eggs beaten -stiffly. Add the vanilla. Pour into two layer-cake pans which -have been prepared with waxed paper. Bake in a moderate -oven for thirty minutes. Ice with white mountain cream icing.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span></p> - - - - -<h2>CHAPTER IX</h2> - -<div class='chaptertitle'>UNCLE JOHN AND AUNT LUCY MAKE A VISIT</div> - - -<div class='cap'>UNCLE JOHN and Aunt Lucy had driven Bob and -Bettina home from a Sunday spent in the country.</div> - -<p>"Do come in," begged Bettina, "and have a little lunch with -us. After such a bountiful dinner, we really ought not to be -hungry, but I confess that the lovely drive home has given me -an appetite. And you've never been here for a meal! Don't -be frightened, Uncle John, I really thought of this yesterday, -and my cupboard isn't entirely bare. It would be so much -fun to show you our things and the house!"</p> - -<p>"I'm not afraid I won't be fed well," said Uncle John, "but -those clouds are black in the east. If it should rain we'd have -trouble getting home. Besides, I don't like to have the car -standing out in a storm."</p> - -<p>"I don't believe it'll rain, John," said comfortable Aunt Lucy. -"And if it does, well, we'll manage somehow. I, for one, -would like to see Bettina's kitchen—and all the rest of her -house," she added.</p> - -<p>Bettina arranged the dainty little meal on the porch table, -and Aunt Lucy and Uncle John sat down with good appetites.</p> - -<p>"This looks almost too pretty to eat," said he as he looked -at his plate with its slice of jellied beef on head lettuce, served -with salad dressing, and its fresh crisp potato chips. And the -nasturtium and green leaf lay beside them.</p> - -<p>"Have a radish and a sandwich, Uncle John," said Bettina. -"We have plenty, if not variety. Our only dessert is fresh -pears."</p> - -<p>"But it all tastes mighty good!" said Uncle John. "Say, Bob, -it is beginning to rain, I believe!"</p><p><span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span></p> - -<p>"Sure enough, a regular storm! We must put the car in -the empty garage across the street. I'm sure we can get permission." -And he and Uncle John hurried out.</p> - -<p>"It will blow over, I'm sure," said Aunt Lucy.</p> - -<p>"But if it doesn't—why, Aunt Lucy, stay here all night! -We'd love to have you! The guest room is always ready. I -know you'll be comfortable, and they can manage without you -at home for once, I'm sure."</p> - -<p>"Of course they'll be all right, and it would be quite exciting -to be 'company' for a change. If only Uncle John thinks he -can do it!"</p> - -<p>"It looks as if there'll be nothing else to do," said Uncle -John, when he and Bob returned. "Not but what I'd enjoy -it—but I haven't been away from home a night for—how long -is it, Lucy?"</p> - -<p>"Seven years last May, John. All the more reason why -this'll do you good."</p> - -<p>"Oh, I'm so glad you'll really stay!" said Bettina. "Now -tell me what you like for breakfast!"</p> - -<p>"Anything you have except those new fashioned breakfast -foods," Uncle John replied. "I might feed 'em to my stock, -now, but not to a human being. But don't you worry about -me, Betty! Because I don't worry about the breakfast proposition. -Bob here is a pretty good advertisement of the kind of -cooking you can do!"</p> - -<p>The lunch that night consisted of:</p> - -<div class='menu'> -Jellied Beef Potato Chips<br /> -Radishes<br /> -Peanut Butter Sandwiches<br /> -Iced Tea Fresh Pears<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Jellied Beef</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cold chopped cooked beef<br /> -½ <abbr title="tablespoon">T</abbr>-chopped onion<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="tablespoon">T</abbr>-chopped parsley<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -1 <abbr title="tablespoon">T</abbr>-cold water<br /> -½ <abbr title="cup">C</abbr>-boiling water<br /> -</div><p><span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span></p> - -<p>Soak the gelatin in one tablespoon cold water for three minutes. -Add the boiling water and dissolve thoroughly. Add -the meat, onion, pimento, salt, pepper, lemon juice and parsley. -Stir well together and turn into a mould that has been -moistened with cold water. (A square or rectangular mould -is preferable.) Stand in a cold place for two hours. When -cold and firm, unmould on lettuce leaves and cut into slices. -Salad dressing may be served with it.</p> - - -<div class='recipetitle'><b>Radishes</b> (Four portions)</div> - -<div class='ingredients1'> -12 radishes<br /> -1 <abbr title="cup">C</abbr>-chopped ice<br /> -</div> - -<p>Wash the radishes thoroughly with a vegetable brush. Cut -off the long roots and all but one inch of green tops. These -tops make the radishes easier to handle and more attractive. -Serve in a bowl of chopped ice.</p> - - -<div class='recipetitle'><b>Peanut Butter Sandwiches</b> (Twelve sandwiches)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-peanut butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -12 slices of bread<br /> -12 uniform pieces of lettuce<br /> -</div> - -<p>Cream the peanut butter, add the butter. Cream again, add -the salt and salad dressing, mixing well. Cut the bread evenly. -Butter one side of the bread very thinly with the peanut -butter mixture. Place the lettuce leaf on one slice and place -another slice upon it, buttered side down. Press firmly and -neatly together. Cut in two crosswise. Arrange attractively -in a wicker basket.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span></p> - - - - -<h2>CHAPTER X</h2> - -<div class='chaptertitle'>RUTH INSPECTS BETTINA'S KITCHEN</div> - - -<div class='cap'>"MAY I come in?" said a voice at the screen door. "I -came the kitchen way because I hoped that you would -still be busy with the morning's work, and I might learn something. -You see" (and Ruth blushed a little), "we are thinking -of building a house and we have lots of ideas about every room -but the kitchen. Neither Fred nor I know the first thing about -that, so I told him that I would just have to consult you."</div> - -<p>"How dear of you, Ruth!" said Bettina, as she put away the -breakfast dishes. "Well, you shall have the benefit of everything -that I know. Bob and I began with the kitchen when we -planned this little house. It seemed so important. I expected -to spend a great deal of time here, and I was determined to -have it cheerful and convenient. I never could see why a -kitchen should not be a perfectly beautiful room, as beautiful -as any in the whole house!"</p> - -<p>"Yours is, Bettina," said Ruth, warmly, as she looked -around her. "No wonder you can cook such fascinating little -meals. It is light, and sunny and clean looking—oh, immaculate!—and -has such a pleasant view!"</p> - -<p>"I wanted it to have lots of sunshine. We had the walls -painted this shade of yellow, because it seemed pretty and -cheerful. Perhaps you won't care to have white woodwork -like this, but you see it is plain and I don't find it hard to keep -clean out here on the edge of town! I think it is so pretty -that I don't expect to regret my choice. Another thing, Ruth, -do get a good grade of inlaid linoleum like this. I know the -initial expense is greater, but a good piece will last a long time, -and will always look well."</p><p><span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span></p> - -<p>"How high the sink is, Bettina!"</p> - -<p>"Thirty-six inches. You see, I'm not very tall and yet I -have always found that every other sink I tried was too low -for solid comfort. The plumbers have a way of making them -all alike—thirty-two inches from the floor, I think. They -were scandalized because I asked them to change the regulation -height, and yet, I find this exactly right. And isn't it a -lovely white enameled one? I am happy whenever I look at it! -Don't laugh, Ruth; a sink is a very important piece of furniture! -I had always liked this kind with the grooved drain-board -on each side, sloping just a little toward the center. And -see how easily I can reach up and put away the dishes in the -cupboard, you see. I don't like a single dish or utensil in sight -when the kitchen is in order. This roll of paper toweling here -by the sink is very convenient for wiping off the table or taking -grease off pans and dishes or even for drying glass and -silver. A roll lasts a long time, and certainly does save dishcloths -and towels.</p> - -<p>"Do you use your fireless cooker often?"</p> - -<p>"Every day of the year—I do believe. I cook breakfast -food in it, and all kinds of meats except those that are boiled -or fried. Then it is splendid for steaming brown bread and -baking beans, and oh, so many other things! Mother keeps -hers under the kitchen table, but I find it more convenient here -at the right of the stove—on a box just level with the stove. -Next, O Neophyte, you may observe the stove. The oven is -at the side, high up so that one need not stoop to use it. It has -a glass oven door through which I can watch my baking."</p> - -<p>"I like this white enameled table. And the high stool must -be convenient, too."</p> - -<p>"It is splendid. Ruth, haven't you an old marble topped -table at home? It would be just the thing for pastry making."</p> - -<p>"Yes, I do know of one, I think, and I'll have the lower part -enameled white."</p> - -<p>"Fred can do it himself. Let him help to fix things up, and -he'll be all the more interested in them, and in helping you use -them."</p> - -<p>"Bettina, this is an adorable breakfast alcove! What fun<span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span> -you must have every morning! If we have one, I don't believe -we'll ever use the dining room. How convenient! Here come -the waffles—hot from the stove! Fred, do have a hot muffin!"</p> - -<p>"Not at the same meal, Ruth!"</p> - -<p>"No, he'll be fortunate if he gets anything to eat at all! He -isn't marrying a Bettina. But he says he's satisfied. Bettina, -does Bob help get breakfast?"</p> - -<p>"Indeed he does. He loves to make coffee in the electric -percolator and toast on the toaster. He says that an electric -toaster and plenty of bath towels are the real necessities of -life, but I say I cannot live without flowers and a fireplace. -Oh, you will have such fun, Ruth! Let Fred help you all he -will."</p> - -<p>"I'm hearing all this advice!" suddenly shouted a big voice -in her ear. "Look here, Mrs. Bettina, does Bob know that -you are advising your friends to train their husbands just as -you are training him?"</p> - -<p>"Fred, you old eavesdropper! I hope that Ruth makes you -get breakfast every single morning to pay for this! Aren't -you ashamed? Don't you know that listeners never hear any -good of themselves?"</p> - -<p>"I suppose Fred knew he needn't worry," said rosy Ruth, as -she took his arm. "Look, Fred, isn't it a dear little house? -May he see it all, Bettina?"</p> - -<p>"Yes, if he'll explain how a busy man can get away at this -hour of the morning."</p> - -<p>"Well, you see I was on my way to the office when I caught -a glimpse of Ruth's pink dress at your back door. I happened -to think that she said she didn't get a recipe for those -'skyrocket rolls' that you had at your party the other day. I -just thought I'd have to remind her, for the sake of my future."</p> - -<p>"What under the shining sun! Oh, pinwheel biscuits!"</p> - -<p>"Yes—that's it!"</p> - -<p>"Why—all right. I have it filed away in my card-index. -Here—with a picture of them pasted on the card. I cut it -out of the magazine that gave the recipe. They are delicious."</p><p><span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pinwheel Biscuits</b> (Fifteen biscuits)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -3 <abbr title="tablespoon">T</abbr>-lard<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-stoned raisins<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Sift together the flour, baking powder, and salt, work in the -lard with a knife, add gradually the milk, mixing with the -knife to a soft dough. Toss on a floured board, roll one inch -thick, spread with butter, and sprinkle with the sugar and -cinnamon, which have been well mixed. Press in the raisins. -Roll up the mixture evenly as you would a jelly roll. Cut off -slices, an inch thick—flatten a little and place in a tin pan. -Bake in a hot oven for fifteen minutes. (These are similar to -the cinnamon rolls made from yeast sponge.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span></p> - - - - -<h2>CHAPTER XI</h2> - -<div class='chaptertitle'>BETTINA'S BIRTHDAY GIFT</div> - - -<div class='cap'>"YOUR set, Bob," said Bettina, as she gathered up the -tennis balls. "But please say you think I'm improving! -Oh, there'll come a time when I'll make you a stiff -opponent, but I'll have to work up my service first! It's time -to go home to breakfast now, but hasn't it been fun?"</div> - -<p>"Fine, Betty! We'll do it again! I don't object at all to -getting up early when I'm once up! And we ought to get out -and play tennis before breakfast every day."</p> - -<p>"I knew you'd like it when you'd tried it once. But it took -my birthday to make you willing to celebrate this way."</p> - -<p>"Just you wait till you see what I have for you at home! I -made it all myself, with a little help from Ruth!"</p> - -<p>"Oh, Bob, is that what you've been doing all these evenings? -I'm so anxious to see it! I've begrudged the time you've -spent all alone hammering and sawing away down in the basement, -but I didn't let myself even wonder what it was you were -making, since you had asked me not to look."</p> - -<p>"Well, while you're beginning the breakfast, I'll be bringing -your birthday gift upstairs. Then I can help you."</p> - -<p>In a short time, when Bettina was arranging the cheerful -hollyhocks on the table, she heard a low whistle behind her. -There stood Bob—looking like a sandwich-man, with a brightly -flowered cretonne screen draped about him.</p> - -<p>"Well, how do you like it?"</p> - -<p>"Oh, Bob, it's the sewing-screen I've been wanting, and it -just matches the cretonne bedroom hangings! Here are the -little pockets for mending and darning materials—and the<span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span> -larger ones for the unfinished work! How beautifully it is -made—and won't it be convenient! It will be useful as a -screen, and also as a place for those sewing things, for I have -no good place at all in which to keep them! It will be decorative, -too! And how light it is! I can carry it so easily, and -work beside it on the porch or in the living room!"</p> - -<p>"Glad you like it! Ruth designed it, and made the pockets. -I did the carpenter work."</p> - -<p>"Bob, it's a lovely birthday gift, and I appreciate it all the -more because you made it yourself. How pretty it is with all -the woodwork enameled white!"</p> - -<p>"I wanted it to match the bedroom things. Well, is that -coffee done yet? Tennis certainly does give me an appetite!"</p> - -<p>Breakfast consisted of:</p> - -<div class='menu'> -Iced Cantelope<br /> -Poached Eggs on Toast<br /> -Toast Apple Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Poached Eggs</b> (Two portions)</div> - -<div class='ingredients1'> -2 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 pt. water, boiling<br /> -</div> - -<p>Butter the bottom of a saucepan or frying-pan. Fill half -full of boiling water. Break the eggs one at a time in a sauce -dish, and slip them very gently into the pan of boiling water. -The eggs will lower the temperature of the water to a point -below the boiling point. Keep the water at this point (below -boiling). Allow the eggs to remain in the water four to six -minutes, or until the desired consistency. Remove from the -water with a skimmer and serve on slices of toast which are -hot, buttered, and slightly moistened with water. The proper -length of time for poaching eggs is until a white film has -formed over the yolks and the white is firm. A tin or aluminum -egg poacher is very convenient. When using rings, butter -the rings, fill each compartment with an egg, and dip into -the boiling water. These are inexpensive, and economical, as -no part of the egg is wasted.</p><p><span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span></p> - - -<div class='recipetitle'><b>Toast</b> (Four Pieces)</div> - -<div class='ingredients1'> -4 slices bread<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Toast slices of bread one-half an inch thick on the broiler -directly under the flame, or on a toaster fitted for a burner on -top of the stove. Brown on one side, then turn and brown on -the other. When both sides are an even golden brown, butter -one side, care being taken to butter the edges. Set the toast -on an enamel plate or tin pie-pan in the oven, until all the -pieces are ready for serving. Always serve toast very hot.</p> - - -<div class='recipetitle'><b>Apple Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -4 apples<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Wash, peel and core the apples. Add water and cook slowly -in a covered utensil until tender. Remove cover, add the sugar -and cook two minutes. Sprinkle cinnamon on the top.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span></p> - - - - -<h2>CHAPTER XII</h2> - -<div class='chaptertitle'>BETTINA'S FATHER TRIES HER COOKING</div> - - -<div class='cap'>"SO she is about to try her cooking on me, is she?" said -Bettina's father to Bob, as he sat down at the table. -"Well, I'll admit that I have looked forward to this all day. -But there was a time when I was a little more skeptical of Bettina's -culinary skill. You know, when mother was in California -two years ago last winter——"</div> - -<p>"Now, Charlie, you know that all girls have to learn at some -time or other," interrupted Bettina's mother. "And I believe -that Bob has fared pretty well, considering that Bettina is just -beginning to keep house——"</p> - -<p>"I should say so!" said Bob, heartily. "Why, I'm getting -fat! I was weighed to-day, and——"</p> - -<p>"Don't say any more, Bob! We'll rent the house and take -to boarding! If you get fat——"</p> - -<p>"No boarding-houses for mine! Not after your cooking, -Bettina! I had enough of boarding before I was married. -Say—how long ago that does seem."</p> - -<p>"Has the time dragged as much as that? Well, I'll change -the subject. Dad, how do you like my Japanese garden? I -think it's pretty, don't you?"</p> - -<p>"I certainly do, my dear. What are those feathery things?"</p> - -<p>"Why, don't you know that, Father? And when you were -a boy, you worked on a farm one summer, too! There's a -parsnip and a horse radish, and a beet. Then there are a few -parsley seeds and grass seeds on a tiny sponge! And see the -little shells and stones that Bob and I collected for it."</p> - -<p>"Yes, we found that pink stone up the river on a picnic a<span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span> -year ago last May, before we were engaged, or were we engaged -then, Bettina? And the purple one——"</p> - -<p>"Oh, you needn't reminisce," Bettina interrupted hastily. -"Eat your dinner."</p> - -<div class='poem2'> -<i>"Every little stone<br /> -<span style="margin-left: 0.5em;">Has a meaning all its own,</span><br /> -<span style="margin-left: 0.5em;">Every little shell——</span><br /> -<span style="margin-left: 0.5em;">But it wouldn't do to tell."</span></i><br /> -</div> - -<p>"I composed that poem just this minute," said Bob, undisturbed.</p> - -<p>"Will you help me get the dessert now, Robert? Are you -ready, Mother? And Father?"</p> - -<p>"Yes, indeed. A very fine dinner, Bettina. We never have -steak fixed this way at home; do we, Mother? Can we try it -some day soon?"</p> - -<p>"I have something for dessert that you like, Dad. Guess -what!"</p> - -<p>"What is it? Oh, lemon pie! That is fine, I can tell you! -But I know already that it won't be as good as your mother's! -Still, we'll try it and see!"</p> - -<p>That evening for dinner, Bettina served:</p> - -<div class='menu'> -Devilled Steak New Potatoes in Cream<br /> -Baking-powder Biscuits Jelly<br /> -Cucumber and Radish Salad<br /> -Lemon Pie<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Devilled Steak</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-onion<br /> -1½ <abbr title="pound">lb.</abbr> flank steak ¾ inch thick<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-pepper<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-mustard<br /> -1 <abbr title="tablespoon">T</abbr>-vinegar<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="cup">C</abbr>-water<br /> -</div> - -<p>Melt the butter in a frying-pan, slice the onion in it and sauté -gently until golden brown in color. Remove the onion from<span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span> -the butter, cut the flank steak into pieces three by two inches. -Dredge these lightly in one tablespoon flour and sauté in the -butter until well browned. Remove the meat from the frying-pan; -add the salt, pepper, paprika, mustard, vinegar and flour. -Mix all together and add the water slowly. Replace the steak -in the pan, cover closely and simmer one hour, or until the -steak is tender. Serve on a warm platter and pour the gravy -over it.</p> - - -<div class='recipetitle'><b>Baking Powder Biscuit</b> (Fifteen biscuits)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-lard<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix and sift the flour, baking powder and salt; cut in the -lard with a knife until the consistency of cornmeal. Add the -milk, mixing with a knife. Pat into a rectangular shape, one-half -inch thick, on a floured board. Cut with a biscuit cutter -one and one-half inches in diameter. Place side by side in a -tin pan. Bake in a moderate oven fifteen minutes.</p> - - -<div class='recipetitle'><b>Cucumber and Radish Salad</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-diced cucumbers<br /> -½ <abbr title="cup">C</abbr>-diced radishes<br /> -2 <abbr title="teaspoon">t</abbr>-chopped onion<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -4 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -4 lettuce leaves<br /> -</div> - -<p>Mix the cucumbers, radishes, onions, salt and pepper. Add -salad dressing. Serve on lettuce leaves.</p> - - -<div class='recipetitle'><b>Lemon Pie</b></div> - -<div class='ingredients1'> -Filling<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -juice 1 large lemon<br /> -2 egg-yolks<br /> -1½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-grated rind<br /> -½ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -</div> - -<p>Beat the egg yolks, add the sugar gradually and beat; add -the flour, salt, water, lemon juice and rind. Cook in a double -boiler until it thickens. Pour into the pastry shell, cover with -meringue and bake in a moderate oven until the meringue is -brown.</p><p><span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span></p> - - -<div class='recipetitle'><b>Pie Crust</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-lard<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -</div> - -<p>Cut the lard into the flour and salt with a knife. Add the -water gradually, lifting with a knife that portion that was -moistened first and pushing it to one side of the bowl, wet another -portion and continue until all is moistened, using just -enough water to hold together. Put together and place on a -floured board. Roll the crust to fit the pan. Press the crust -firmly into the bottom of the pan. Prick the sides and bottom -with a fork. Crinkle the edges of the crust; have the crust extend -above the edge of the pan to make a deep shell for the -filling. Bake the crust first to make it more crisp. Do not -butter the pan. Bake from five to six minutes in a hot oven. -When the crust is done, add the filling and cover this with -the meringue.</p> - - -<div class='recipetitle'><b>Meringue</b></div> - -<div class='ingredients1'> -2 egg whites beaten stiff<br /> -5 <abbr title="tablespoon">T</abbr>-sugar (powdered preferred)<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Do not beat the egg-whites until ready for use. Then beat -until stiff and add the sugar and extract, beating only a minute. -Pile the meringue lightly on top of the filling, and bake the -whole slowly. If baked too quickly, the meringue will rise and -then fall. Bake only until it turns a golden brown.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span></p> - - - - -<h2>CHAPTER XIII</h2> - -<div class='chaptertitle'>BOB HELPS WITH THE DINNER</div> - - -<div class='cap'>"HERE, Bettina, let me mash those potatoes! It's fine -exercise after a day at the office!" And Bob seized -the potato masher with the same vigor that he used to handle -a tennis racquet.</div> - -<p>"Good for you, Bob! They can't have a single lump in them -after that! About the most unappetizing thing I can think of -is lumpy mashed potato, or mashed potato that is heavy and -unseasoned. More milk? You'd better use plenty. Here! -Now watch me toss them lightly into this hot dish and put a -little parsley and a lump of butter on the top. There, doesn't -that look delicious?"</p> - -<p>"I should say so! And look at the fancy tomatoes, each one -with a cover! What on earth is inside?"</p> - -<p>"Just wait till you taste them; they're a new invention of -mine, and I do believe they'll make a splendid luncheon dish -for the next time that Ruth is here, or Alice brings her sewing -over. I'm practising on you first, you see, and if you survive -and seem to like them, I may use them for a real company -dish."</p> - -<p>"You can't frighten me that way! Creamed chicken?"</p> - -<p>"Creamed veal. Don't you remember what we had for dinner -last night? There were two chops left and I made it of -them. I know it is good when made of cold veal roast, but I -had never tried it with cold veal chops—so again I am experimenting -on you, Bobby!"</p> - -<p>"You don't frighten me so easily as that! I've just caught -a glimpse of something that looks like cocoanut cake, and I'll -be happy now, no matter how the rest of the dinner tastes!"</p><p><span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span></p> - -<p>"There, everything is on, Bob! Let's sit down to dinner, -and you tell me all about your day!"</p> - -<p>Dinner consisted of:</p> - -<div class='menu'> -Creamed Veal Mashed Potatoes<br /> -Stuffed Tomatoes Bettina<br /> -Bread Butter<br /> -Sliced Peaches Cream<br /> -Cocoanut Cake<br /> -Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Veal</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked veal chopped<br /> -½ <abbr title="cup">C</abbr>-white sauce (medium)<br /> -3 rounds of toast<br /> -</div> - -<p>Mix the veal and sauce. Heat and serve hot on rounds of -toast.</p> - - -<div class='recipetitle'><b>Mashed Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -4 potatoes<br /> -2 <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -</div> - -<p>Wash and peel medium-sized potatoes; cook in boiling water -(salted) until tender. (About twenty minutes.) Drain and -shake over the fire a minute or two until they are a little dry. -Either mash with potato masher, or put through potato ricer. -Add butter, salt, paprika and milk. Beat till very light, fluffy -and white. Reheat by setting the saucepan in a larger kettle -containing boiling water. Place over flame. More milk may -be needed. Pile them lightly on the hot dish in which they -are to be served.</p> - - -<div class='recipetitle'><b>Stuffed Tomatoes Bettina</b> (Two portions)</div> - -<div class='ingredients2'> -2 firm, good-sized tomatoes<br /> -3 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-left-over cooked vegetables (peas, beans, celery or corn)<br /> -1 <abbr title="tablespoon">T</abbr>-chopped cooked ham or cooked bacon<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-egg<br /> -1 <abbr title="teaspoon">t</abbr>-melted butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div><p><span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span></p> - -<p>Wash the tomatoes thoroughly and cut a slice one inch in -diameter from the blossom end, reserving it for future use. -Carefully scoop out the pulp, being careful to leave the shell -firm. To the tomato pulp, add bread crumbs, left-over vegetables, -chopped meat, egg, melted butter, salt and paprika. -Cook the mixture four minutes over the fire. Fill the shells -with the cooked mixture. Put the slices back on the tomatoes. -Place in a small pan and bake twenty minutes in a hot oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span></p> - - - - -<h2>CHAPTER XIV</h2> - -<div class='chaptertitle'>A SUNDAY EVENING TEA</div> - - -<div class='cap'>"WHAT kind of tea is this?" Ruth inquired one Sunday -evening on the porch.</div> - -<p>"Why, this is a mixture of green and black tea," said Bettina. -"I like that better for iced tea than either kind alone."</p> - -<p>"I like tea," said Fred, "although perhaps that isn't considered -a manly sentiment in this country. I hope you do too, -Ruth. Nothing seems so cozy to me as tea and toast. And I -like iced tea like this in the summertime. An uncle of mine is -very fond of tea, and has offered to send me some that he considers -particularly fine. I believe that Orange Pekoe is his -favorite."</p> - -<p>"I think that has the best flavor of all," said Bettina, "though -just now we are using an English breakfast tea that we like -very much. And the green tea mixed with it for this is Japan -tea."</p> - -<p>"I've heard my uncle say that 'Pekoe' means 'white hair,' -and is applied to young leaves because they are covered with a -fine white down. Uncle also says that black teas are considered -more wholesome than green because they contain less tannin. -I tell you, he's a regular connoisseur."</p> - -<p>"I see that I must become an expert tea-maker!" said Ruth. -"I'm learning something new about Fred every day. Bettina, -do tell me exactly how you make tea. Fred can listen, too, unless -he already knows."</p> - -<p>"Well, let's see, Ruth. I take a level teaspoonful of tea to a -cup of water. I put the tea in a scalded earthenware tea-pot—that -kind is better than metal—and pour boiling water over it—fresh<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> -water. Then I cover it and allow it to steep from three -to five minutes. Then I strain and serve it. You know tea -should always be freshly made, and never warmed over. It -shouldn't be boiled either, not a second. Boiling, or too long -steeping, brings out the tannin."</p> - -<p>"But how about iced-tea? That has to stand."</p> - -<p>"It shouldn't steep, though. I make it just like any tea and -strain it. Then I let it cool, and set it on the ice for three or -four hours. I serve it with chipped ice, lemon and mint."</p> - -<p>"Mother always added a cherry to her afternoon tea," said -Ruth.</p> - -<p>"That would be great," said Bob. "I don't care much for -hot tea, but I believe I would be willing to drink a cup for the -sake of the cherry."</p> - -<p>"Ruth," said Bettina, "I know now what I will give you for -an engagement present since Fred likes tea, too. A silver tea-ball. -Surely that will symbolize comfort and fireside cheer."</p> - -<p>"Speaking of firesides," asked Bob, "what material have you -decided upon for your fireplace? It seems to me that we're -talking too much about tea-making, and not enough about -house-building."</p> - -<p>That evening Bettina served:</p> - -<div class='menu'> -Salmon Salad with Jellied Vegetables<br /> -Boston Brown Bread Sandwiches<br /> -Sliced Fresh Peaches<br /> -One Egg Cake Chocolate Icing<br /> -Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Salmon Salad with Jellied Vegetables</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-cooked mixed diced vegetables (string beans, carrots, peas or celery)<br /> -1 <abbr title="cup">C</abbr>-meat stock or water (hot)<br /> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -3 <abbr title="tablespoon">T</abbr>-cold water<br /> -1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -</div><p><span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span></p> - -<p>Cooked vegetables may be combined for this salad. Soak -the gelatin in cold water a few minutes, add the meat stock -or water and stir until the gelatin is thoroughly dissolved. If -it is not completely dissolved, heat over a pan of hot water. -Add the vegetables in such proportions as desired or convenient. -Add the salt, lemon juice and pimento; turn the mixture -into a moistened mould. (A ring mould is attractive.) -Allow to stand for one hour or more in a cold place. When -ready to serve, remove from mould to a chilled plate. If a -ringed mould is used, the center may be filled with flaked salmon -over which salad dressing has been poured. If the vegetable -part is used as a salad, salad dressing may be placed -around the vegetables.</p> - - -<div class='recipetitle'><b>One Egg Cake</b> (Ten portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-flour<br /> -2½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar gradually, and the egg well -beaten. Mix and sift the flour and baking powder and add -alternately with the milk. Add the vanilla. Bake in a loaf-cake -pan twenty-five minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Chocolate Icing for Cake</b></div> - -<div class='ingredients1'> -1 square of chocolate, melted<br /> -3 <abbr title="tablespoon">T</abbr>-boiling water<br /> -1½ powdered sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Melt the chocolate, add a little powdered sugar, then water -and flavoring and sufficient sugar to allow the icing to spread -on cake. Usually one and one-half cups is the necessary -amount. Spread on the cake.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span></p> - - - - -<h2>CHAPTER XV</h2> - -<div class='chaptertitle'>A MOTOR PICNIC</div> - - -<div class='cap'>"HELLO, Bettina; this is Bob. What are you having for -dinner to-night?"</div> - -<p>"It's all in the fireless cooker! Why?"</p> - -<p>"Couldn't you manage to make a picnic supper of it? One -of the men at the office has invited us to go motoring to-night -with him and his wife, and, of course, I said we'd be delighted. -They're boarding, poor things, and I asked if we couldn't -bring the supper. He seemed glad to have me suggest it. I -suppose he hasn't had any home cooking for months. Do you -suppose you could manage the lunch? How about it?"</p> - -<p>"Why, let me think! How soon must we start?"</p> - -<p>"We'll be there in an hour or a little less. Don't bother about -it—get anything you happen to have."</p> - -<p>"It's fine to go, dear. Of course, I'll be ready. Good-bye!"</p> - -<p>Bettina's brain was busy. There was a veal loaf baking in -one compartment of the cooker, and on the other side, some -Boston brown bread was steaming. Her potatoes were cooked -already for creaming, and although old potatoes would have -been better for the purpose, she might make a salad of them. -As she hastily put on some eggs to hard-cook, she inspected her -ice box. Yes, those cold green beans, left from last night's -dinner, would be good in the salad. What else? "It needs -something to give it character," she reflected. "A little canned -pimento—and, yes—a few of the pickles in that jar."</p> - -<p>Of course, she had salad dressing—she was never without -it. Sandwiches? The brown bread would be too fresh and -soft for sandwiches, but she could keep it hot, and take some<span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span> -butter along. "I'm glad it is cool to-day. We'll need hot -coffee in the thermos bottle, and I can make it a warm supper—except -for the salad."</p> - -<p>She took the veal loaf and the steamed brown bread from -the cooker, and put them into the oven to finish cooking.</p> - -<p>"How lucky it is that I made those Spanish buns! And the -bananas that were to have been sliced for dessert, I can just -take along whole."</p> - -<p>When Bettina heard the auto horn, and then Bob's voice, she -was putting on her hat.</p> - -<p>"Well, Betty, could you manage it?"</p> - -<p>"Yes, indeed, dear. Everything is ready. The thermos bottle -has coffee in it, piping hot; the lunch basket over there is -packed with the warm things wrapped tight, and that pail with -the burlap over it is a temporary ice box. It holds a piece of -ice, and beside it is the cream for the coffee and the potato -salad. It is cool to-day, but I thought it best to pack them that -way."</p> - -<p>"You are the best little housekeeper in this town," said Bob -as he kissed her. "I don't believe anyone else could have managed -a picnic supper on such short notice. Come on out and -meet Mr. and Mrs. Dixon. May I tell them that they have a -fine spread coming?"</p> - -<p>"Don't you dare, sir. It's a very ordinary kind of a supper, -and even you are apt to be disappointed."</p> - -<p>But he wasn't.</p> - -<p>Bettina's picnic supper that cool day consisted of:</p> - -<div class='menu'> -Warm Veal Loaf Cold Potato Salad<br /> -Fresh Brown Bread Butter<br /> -Spanish Buns Bananas<br /> -Hot Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Veal Loaf</b> (Six to eight portions)</div> - -<div class='ingredients1'> -2 lbs. lean veal<br /> -½ <abbr title="pound">lb.</abbr> salt pork<br /> -6 large crackers<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -4 <abbr title="teaspoon">t</abbr>-onion salt<br /> -1 <abbr title="tablespoon">T</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-pepper<br /> -4 <abbr title="tablespoon">T</abbr>-cream<br /> -</div><p><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span></p> - -<p>Put two crackers in the meat grinder, add bits of meat and -pork and the rest of the crackers. The crackers first and last -prevent the pork and meat from sticking to the grinder. Add -other ingredients in order named. Pack in a well-buttered -bread-pan. Smooth evenly on top, brush with white of an egg -and bake one hour in a moderate oven. Baste frequently. The -meat may be cooked in a fireless cooker between two stones. It -is perfectly satisfactory cooked this way, and requires no -basting.</p> - - -<div class='recipetitle'><b>Boston Brown Bread</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-rye or graham flour<br /> -1 <abbr title="cup">C</abbr>-cornmeal<br /> -1 <abbr title="cup">C</abbr>-white flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="teaspoon">t</abbr>-soda<br /> -¾ <abbr title="cup">C</abbr>-molasses<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1½ <abbr title="cup">C</abbr>-sour milk or 1¼ <abbr title="cup">C</abbr>-sweet<br /> -milk or water<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-raisins<br /> -</div> - -<p>Mix and sift dry ingredients, add molasses and liquid. Fill -well-buttered moulds two-thirds full, butter the top of mould, -and steam three and one-half hours. Remove from moulds -and place in an oven to dry ten minutes before serving. 1—If -sweet milk is used, 1 <abbr title="tablespoon">T</abbr>-vinegar to 1¼ C will sour the milk. -2—Baking powder cans, melon moulds, lard pails or any attractively -shaped tin cans may be used as a mould. 3—Two -methods of steaming are used: (a) Regular steamer in which -the mould, either large or individual, is placed over a pan of -boiling water. Buttered papers may be tied firmly over the -tops of uncovered moulds. (b) Steaming in boiling water. -The mould is placed on a small article in the bottom of a pan -of boiling water. This enables the water to circulate around -the mould. Care must be observed in keeping the kettle two-thirds -full of boiling water all of the time of cooking. (Bettina -used the method in the fireless cooker.) She started -the brown bread in the cooker utensil on the top of the stove. -When the water was boiling vigorously, she placed it over one -hot stone in the cooker. The water came two-thirds of the distance -to the top of her cans. In the cooker, she did not have to -watch for fear the water would boil away. After fastening -the lid tightly on the cooker-kettle in which the bread was to -steam, she did not look at it again for four hours. (It takes -a little longer in the cooker than on the stove.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span></p> - - - - -<h2>CHAPTER XVI</h2> - -<div class='chaptertitle'>BETTINA HAS A CALLER</div> - - -<div class='cap'>THE next morning Bettina was alone in her little kitchen -when the door bell rang.</div> - -<p>"Why, Mrs. Dixon; how do you do?" she said, as she -opened the door and recognized the visitor. "Won't you come -in?"</p> - -<p>It must be admitted that Bettina was somewhat embarrassed -at the unexpected call at so unconventional a time. Mrs. Dixon -was dressed in a trim street costume, but under her veil Bettina -could see that her eyes were red, and her lips quivered as -she answered:</p> - -<p>"Forgive me for coming so early, but I just had to. I know -you'll think me silly to talk to you confidentially when I met -you only yesterday, but I do want your advice about something. -You mustn't stop what you are doing. Couldn't I come -into the kitchen and talk while you work?"</p> - -<p>"Why, my dear, of course you can," said Bettina, trying to -put her at her ease. "You can't guess what I was doing! I -was washing my pongee dress; someone told me of such a -good way!"</p> - -<p>"Why, could you do it all yourself?" said Mrs. Dixon, opening -her eyes wide. "Why not send it to be dry-cleaned?"</p> - -<p>"Of course I might," said Bettina, "but it would be expensive, -and I do like to save a little money every month from -my housekeeping allowance. There are always so many things -I want to get. You see I'm doing this in luke-warm, soapy -water—throwing the soap-suds up over the goods, then I'll -rinse it well, and hang it in the shade to drip until it gets dry.<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span> -I won't press it till it is fully dry, because if I do, it will be -spotted."</p> - -<p>"How do you learn things like that?"</p> - -<p>"Oh, since I've been married, and even before, when I -thought about keeping house, I began to pick up all sorts of -good ideas. I like economizing; it gives me an opportunity -to use all the ingenuity I have."</p> - -<p>"Does it? I always thought it would be awfully tiresome. -You see, I've lived in a hotel all my life; my mother never -was strong, and I was the only child. I liked it, and since I've -been married, we've lived the same way. I never thought of -anything else and I supposed Frank would like it, too—but -lately—oh, all the last year—he's been begging me to let him -find us a house. And then"—(Bettina saw that her eyes had -filled with tears)—"he has been so different. You have no idea, -my dear. Why—he hasn't been at home with me two evenings -a week—and——"</p> - -<p>"You must be dreadfully unhappy," interrupted Bettina, -wondering what she could say, since she disliked particularly -to listen to any account of domestic difficulties. "But why not -try keeping house? Maybe that would be better. Why, Bob -doesn't like to be away from home any evenings at all."</p> - -<p>"But you've just been married!" said Mrs. Dixon, tactlessly. -"Wait and see how he'll be after a few years!"</p> - -<p>"Well, that's all the more reason for trying to make him like -his home. Have you thought of taking a house?"</p> - -<p>"That was just the reason I came to you. You seem to be -so happy living this way—and it surprised me. I knew last -evening what Frank was thinking when he saw this little house—and -then when you unpacked the lunch—tell me honestly, -did you cook it yourself?"</p> - -<p>"Of course," said Bettina, smiling.</p> - -<p>"Wasn't it hard to learn? Why, I can't cook a thing—I can't -even make coffee! Frank says if he could only have one breakfast -that was fit to eat——" and she buried her face in her -handkerchief.</p> - -<p>"Why, Mrs. Dixon!" cried Bettina, cheerfully, though her -heart was beating furiously. "Your trouble is the easiest one<span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span> -in the world to remedy! Your husband is just hungry—that's -all! I'll tell you—we'll make this a little secret between us, and -have such fun over it! You do just as I tell you for one -month and I'll guarantee that Frank will be at home every single -minute that he can!"</p> - -<p>"Do you suppose I can learn?"</p> - -<p>"I'll show you every single thing. We'll slip out this very -day and look for a little house—to surprise Frank! And I'll -teach you to cook by easy stages!"</p> - -<p>"Oh, will you?" smiled Mrs. Dixon, showing an adorable -dimple in her round cheek. "You don't know how much better -I feel already! When can we begin?"</p> - -<p>"Right now—with coffee—real, sure 'nough coffee that will -make Frank's eyes stick out! Have you a percolator?"</p> - -<p>"No, but I can get one."</p> - -<p>"It isn't necessary at all. I'll tell you how to do without it, -and then using one will be perfectly simple."</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Coffee</b> (Four cups)</div> - -<div class='ingredients1'> -7 <abbr title="tablespoon">T</abbr>-coffee<br /> -3 <abbr title="tablespoon">T</abbr>-cold water<br /> -½ <abbr title="tablespoon">T</abbr>-egg white<br /> -4½ <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Scald the coffee pot, add the coffee, cold water and egg-white. -Mix thoroughly, add the boiling water. Boil two minutes. -Allow to stand in the pot one minute. Serve.</p> - - -<div class='recipetitle'><b>Twin Mountain Muffins</b></div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Mix and sift together the flour, baking powder, salt and -sugar. Beat the egg, add the milk; add these liquid ingredients -to the dry ones. Beat two minutes. Add the melted -butter. Fill well buttered muffin pans one-half full. Bake in -a moderate oven twenty minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span></p> - - - - -<h2>CHAPTER XVII</h2> - -<div class='chaptertitle'>BOB GETS BREAKFAST ON SUNDAY</div> - - -<div class='cap'>"NOW, Bettina, you sit here and direct me, but don't you -dare to move. I'm going to get breakfast myself."</div> - -<p>"Fine for you, chef! Have it on the porch, will you? It's -the most beautiful morning of the year, I do believe! But -you must give me something to do. Let me set the table, will -you?"</p> - -<p>"Well, you can do that, but get me an apron first. Be sure -you get one that'll be becoming!"</p> - -<p>Bettina went to a deep drawer in the pantry, of which the -breakfast alcove was a part, and selected a white bungalow -apron with red dots.</p> - -<p>"Here, put your arms through this! There, how 'chic' you -look! Bob, do you realize that this is our first breakfast on -the porch? I must get some of those feathery things growing -out there; I want them for the table. We must celebrate!"</p> - -<p>"If having flowers on the table is celebrating, you celebrate -every day!"</p> - -<p>"Of course, my dear! Our married life is just one long -celebration. Haven't you discovered that yet?"</p> - -<p>Bettina had thus far no flower garden, but she was never -without flowers. The weeds and grasses in her backyard had -a way of turning themselves into charming centerpieces, and -then, too, red clover was always plentiful.</p> - -<p>Bob moved the coffee percolator and the electric toaster to -the porch and attached them while Bettina spread the luncheon -cloth upon the small table. "Aren't you glad we thought to<span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span> -plan it so that we might have the percolator and the toaster -out here?" she said. "That was your idea, wasn't it?"</p> - -<p>"Aren't you glad you married me?" said Bob enthusiastically. -"I'll bet I'm the only man on this street who can frizzle -dried beef and cream it! And make coffee!"</p> - -<p>"Who taught you that, I'd like to know? Give some credit -to your wife who forces you to do it! Here, Bridget! The -grapefruit is in the ice box; did you see it? And the oatmeal -in the cooker is waiting to be reheated. Set it in a kettle of -water over the fire, so that it won't burn. There are rolls in -the bread-box. Put them in the oven a minute to warm up. -If they seem dry, dip them quickly in water before heating -them. Now shall I be making some toast-rounds for the chipped -beef?"</p> - -<p>"Well, you might be doing that. I'm getting dizzy with all -these orders, ma'am. You can hunt up the cream and the milk -and the butter, too, if you will. Now for the beef! Say, but -this is going to be a good breakfast! 'Befoh de wah' I used -to sleep late on Sundays, but not any more for me! I like to -cook!"</p> - -<p>"There's someone at the door. I'll go; you're busier than I -am."</p> - -<p>There on the doorstep beside the Sunday paper stood a little -four-year-old neighbor, her hands full of old-fashioned pinks.</p> - -<p>"My mother sent these to you," she said.</p> - -<p>"Oh, lovely, dear! Thank you! Won't you come in?"</p> - -<p>"No'm! My daddy has to shine my shoes for Sunday -school."</p> - -<p>"Bob, aren't these pretty with the white feathery weeds? I -do love flowers!"</p> - -<p>"They don't look half so pretty as this 'ere frizzled beef -does! Breakfast is all ready!"</p> - -<p>Bettina sat down to an open-air breakfast of</p> - -<div class='menu'> -Grapefruit<br /> -Oatmeal Cream<br /> -Creamed Beef Toast Rounds<br /> -Rolls Butter<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span></p> - -<p>After a jolly and leisurely meal, Bob announced that he was -ready to wash the dishes.</p> - -<p>"Ever since I've seen that nice white-lined dishpan of yours, -I've wanted to try it. It's oval, and I never saw an oval one -before."</p> - -<p>"I like it because it fits into the sink so well, and fills all the -space it can."</p> - -<p>"See how efficient I am! I put on the water for the dishes -when we sat down to eat! Now I'll have nice hot, soapy -water, and lots of it, to rinse them!"</p> - -<p>"But don't rinse the glasses, dear. See how I can polish -glass and silver that has just come out of that clean soapy -water! Look! Isn't that shiny and pretty? There, you can -scald everything else!"</p> - -<p>"There's the telephone! It's Mrs. Dixon! What on earth -can she want? She asked for you!"</p> - -<p>Bettina talked for a few moments in monosyllables and then -returned to the dishes. "What did she have to say?" Bob -asked.</p> - -<p>"She asked me not to tell you, Bob. Nothing much. Perhaps -you'll know some day."</p> - -<p>Bob looked puzzled and slightly hurt. It was the first time -that Bettina had kept anything from him and he could not help -showing some displeasure.</p> - -<p>Bettina saw this, and said: "Bob, I don't want to have any -secret from you, and I'd like you to know that this is nothing -that I wouldn't tell you gladly if I were the only one concerned. -I promised, that's all. You'll smile when you know -all about it."</p> - -<p>And Bob was mollified.</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Oatmeal</b> (Four portions)</div> - -<div class='ingredients1'> -¾ <abbr title="cup">C</abbr>-rolled oats<br /> -2 <abbr title="cup">C</abbr>-hot water<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Put the hot water in the upper part of the double boiler.<span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span> -When boiling, add salt and oats. Boil the mixture for three -minutes. Cover and place the upper part in the lower part of -the double boiler. Cook over a moderate fire for one hour. -Stir occasionally.</p> - - -<div class='recipetitle'><b>Creamed Beef</b> (Four portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> diced beef thinly sliced<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Place the butter in a frying-pan, and when the pan is hot -and the butter is melted, add the beef separated into small -pieces. Allow it to frizzle. Add the flour, mix thoroughly -with beef and butter, allowing the flour to brown a little. Add -the milk slowly, cooking until thick and smooth. Pour over -rounds of toast. Garnish with parsley.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span></p> - - - - -<h2>CHAPTER XVIII</h2> - -<div class='chaptertitle'>BETTINA GIVES A PORCH PARTY</div> - - -<div class='cap'>"I'M so glad that you girls have come, for I've been longing -to show you the porch ever since Bob and I put on -the finishing touches."</div> - -<p>"O Bettina, it's lovely!" cried all the guests in a chorus. -"But weren't you awfully extravagant?"</p> - -<p>"Wait till I tell you. Perhaps I ought not to give myself -away, but I am prouder of our little economies than of anything -else; we've had such fun over them. This is some old -wicker furniture that Mother had in her attic, all but this -chair, that came from Aunt Nell's. Bob mended it very carefully, -and then enameled it this dull green color. I have been -busy with these cretonne hangings and cushions for a long -time, and we have been coaxing along the flowers in our hanging -baskets and our window boxes for days and days, so that -they would make a good impression on our first porch guests. -Bob made the flower boxes himself and enameled them to go -with the furniture. This high wicker flower box was a wedding -gift, and so was the wicker reading lamp. This matting -rug is new, but I must admit that we bought nothing else except -this drop-leaf table, which I have been wanting for a long -time. You see it will make a good serving table, and then -we expect to eat on it in warm weather."</p> - -<p>"What are we to make today, Bettina? The invitation has -made us all curious.</p> - -<div class='poem'> -"'The porch is cool as cool can be,<br /> -<span style="margin-left: 0.5em;">So come on Thursday just at three,</span><br /> -<span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span><span style="margin-left: 1.5em;">To stay awhile and sew</span><br /> -<span style="margin-left: 0.5em;">On something useful, strong, and neat,</span><br /> -<span style="margin-left: 1.5em;">Which, with your help, will quite complete</span><br /> -<span style="margin-left: 0.5em;">Bettina's bungalow!'"</span><br /> -</div> - -<p>"What about the little sketches of knives and forks and -spoons in the corners?"</p> - -<p>"Bob did that. He wrote the verse, too, or I'm afraid I -should have telephoned. Are we all here? Wait a minute."</p> - -<p>And Bettina wheeled out her tea-cart, on which, among trailing -nasturtiums, were mysterious packages wrapped in fringed -green tissue paper.</p> - -<p>"What is in them? Silver cases—cut and ready to be made! -Oh, how cunning! Shall we label them, too? What is the -card?</p> - -<div class='poem'> -"'I'll not incase your silver speech,<br /> -<span style="margin-left: 0.5em;">For that is quite beyond my reach!'"</span><br /> -</div> - -<p>"Did Bob do that, too? The impudence!" and Ruth threaded -her needle in preparation.</p> - -<p>"You see," said Bettina, "I hadn't found time to make cases -for my silver, so I just decided to let you girls help me! The -card tells what to label them, in outline stitch in these bright -colors. I used to open ten cases at home before I found what -I wanted, so I am insuring against that."</p> - -<p>Talk and laughter shortened the afternoon, but at five o'clock -Bettina wheeled out her tea-cart again. The dainty luncheon -was decorated with nasturtiums. The girls laid aside their -work while Bettina served:</p> - -<div class='menu'> -Sunbonnet Baby Salad Nut Bread Sandwiches<br /> -Iced Tea Mint Wafers<br /> -Lemon Sherbet Tea Cakes<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Sunbonnet Baby Salad</b> (Ten portions)</div> - -<div class='ingredients1'> -10 halves pears<br /> -20 cloves, whole<br /> -20 almonds<br /> -10 thin slices pimento<br /> -10 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -10 pieces lettuce<br /> -</div><p><span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span></p> - -<p>Arrange the halves of canned pears, round side up, on -lettuce leaves, which curl closely about the pear and have the -effect of a hood. Place cloves in the pear for eyes, blanched -almonds for ears, and slip thin slices of canned pimento into -cuts made for nose and mouth. The expressions may be varied. -Put salad dressing around the outside of the pear to represent -hair and arrange a bow of red pimento under the chin of -the sunbonnet baby. These salads are very effective and easy -to make.</p> - - -<div class='recipetitle'><b>Nut Bread</b> (Twenty-four sandwiches)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-graham flour<br /> -2 <abbr title="cup">C</abbr>-white flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="cup">C</abbr>-"C" sugar<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-chopped nut meats, dates or raisins<br /> -</div> - -<p>Sift together all the dry ingredients, add the nut meats and -fruit. Add the milk. Stir well, and pour into two well-buttered -loaf pans. Allow to stand and rise for twenty minutes. -Bake three-fourths of an hour in a moderate oven. Use -bread twenty-four hours old for the sandwiches. "C" sugar is -light brown sugar and gives food a delicious flavor.</p> - - -<div class='recipetitle'><b>Lemon Sherbet</b> (Ten portions)</div> - -<div class='ingredients1'> -4 <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-lemon juice<br /> -1 egg white<br /> -</div> - -<p>Boil sugar and water ten minutes. Cool, add lemon juice -and strain. Freeze, and when nearly stiff, add beaten egg -white and finish freezing.</p> - - -<div class='recipetitle'><b>Icing</b> (White Mountain Cream)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 egg whites<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Boil the sugar and water without stirring until it threads -when dropped from the spoon. Pour slowly into the whites -of the eggs beaten stiffly. Beat until it holds its shape. Add -the flavoring and spread on the cake.</p> - - -<div class='recipetitle'><b>Bettina's Suggestions</b></div> - -<p>Arrange the sunbonnet babies on a salad platter, and let the<span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span> -guests help themselves. The salad is light and attractive. The -stem end of the pear represents the neck. Cream the butter -to be used for sandwiches. It spreads more evenly and goes -farther. Sandwiches taste better if allowed to stand for several -hours, wrapped securely in a napkin which has been well -dampened (not wet). Cut the slices very thin and press together -firmly. Cut into fancy shapes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span></p> - - - - -<h2>CHAPTER XIX</h2> - -<div class='chaptertitle'>BETTINA AND THE EXPENSE BUDGET</div> - - -<div class='cap'>"RUTH asked me today how we manage our finances," -said Bettina over the dinner table. "She said that she -and Fred were wondering what plan was best. I'm so glad I -have a definite household allowance and that we have budgeted -our expenses so successfully. The other day I was reading an -article by Carolyn Claymore in which she says that three-fourths -of the domestic troubles are caused by disagreements -about money."</div> - -<p>"Then we haven't much to quarrel about, have we, Betty? -That is true in more than one sense. But I'm sure that this -way seems to suit us to a T."</p> - -<p>"I'm even saving money, Bob."</p> - -<p>"I don't see how you can when you give me such good -things to eat, and when we have so much company."</p> - -<p>"Well, I plan ahead, you know—plan for my left-overs before -they are left, even. I do think that an instinct for buying -and planning is better than an instinct for cooking. And either -one can be cultivated. But it was certainly hard to get that -budget of expenses fixed satisfactorily, wasn't it? I told Ruth -that no two families are alike, and that I couldn't tell her just -what they ought to spend for clothes, or just what groceries -ought to cost. After all, it is an individual matter which -things are necessities and which are luxuries. The chief thing -is to live within your means, and save as well as invest something—and -at the same time be comfortable and happy. I told -Ruth we started with the fixed sums and the absolute necessities,<span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span> -and worked backward. I told her they must absolutely -be saving something, if only a quarter a week. Then, that -Fred must manage the budget of expenses that comes within -his realm, and not interfere with hers, and that she must do -the same with the household expenditures, and not worry him. -It takes a lot of adjusting to make the system work satisfactorily, -but it is certainly worth it."</p> - -<p>"Did you tell Ruth about the envelope system that my sister -Harriet, uses? She says she is so careless naturally that when -George gives her her allowance each month, she has to put the -actual cash in separate envelopes, and then vow to herself that -she will not borrow from the gas money to make the change -for the grocer-boy, and so forth. That is the only way she -can teach herself."</p> - -<p>"My cousin's wife used to keep the most wonderful and -complete accounts, but she couldn't tell without a lot of work -in hunting up the items how much she already had spent for -groceries or clothes or anything. She had to change her -method, and it was she who taught me to keep my accounts in -parallel columns, a page for a week, because you give me my -allowance each week. I like this way so much, for I can tell -at a glance how my expenses are comparing with the allotted -sum."</p> - -<p>"I like to look at your funny, neat little notebook, Bettina, -all ruled so carefully for the week, and the headings, such as -gas, electricity, groceries, meat, milk, laundry, across the top."</p> - -<p>"Don't make fun of my notebook. I couldn't keep house -without it. In case of fire, I'd save it first of all, I know! It -is almost like a diary to me! I can look back over it and -remember, 'That was the day Bob brought Mr. Green home -and we almost ran out of potatoes!' Or 'This was the day I -thought my brown bread had failed, but Bob seemed to like -it!'" she exaggerated.</p> - -<p>"Failures in cooking! Why, Bettina, I don't know the meaning -of the words! And I don't see how you can feed me so -well on the sum I give you for the purpose. I'd feel guilty, -only you don't look a bit unhappy or overworked."</p> - -<p>"I should say not!"</p><p><span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span></p> - -<p>"You surely don't remember how to cook all the things you -give me!"</p> - -<p>"No, indeed, Bob, not definitely, that is. You see, on the -shelf by my account book, which you smile over, I have my -card index with lots and lots of recipes filed away. Then I -have notebooks, too, with all sorts of suggestions tucked in -them just where I can lay my hand on them."</p> - -<p>"Betty dear, you've given me a real glimpse into your business-like -methods! Some men seem to think that it doesn't -take brains to run a house well, but they don't know. It requires -just as much executive ability and common sense as it -does to manage a big business."</p> - -<p>That night the dinner for two consisted of:</p> - -<div class='menu'> -Cold Ham Green Peppers Stuffed with Rice<br /> -Light Rolls Peach Butter<br /> -Hot Fudge Cake<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Light Rolls</b></div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-scalded milk<br /> -½ yeast cake<br /> -¾ <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -1 egg, well-beaten<br /> -2 <abbr title="tablespoon">T</abbr>-lukewarm water<br /> -flour<br /> -</div> - -<p>Add the sugar and salt to the scalded milk and when lukewarm, -add the yeast dissolved in the lukewarm water, and -three-fourths of a cup of flour. Cover and set in a warm -place to rise. Then add the melted butter, the well-beaten egg, -and enough flour to knead. Let rise in a warm place. Roll to -one-half an inch in thickness and shape with a biscuit cutter. -Butter the top of each. Fold over, place in a buttered pan, -close together. Let rise again for forty-five minutes and then -bake in a quick oven for twenty minutes.</p> - - -<div class='recipetitle'><b>Green Peppers Stuffed with Rice</b></div> - -<div class='ingredients1'> -6 green peppers<br /> -1 <abbr title="cup">C</abbr>-white sauce<br /> -½ <abbr title="cup">C</abbr>-cooked rice<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -3 onions cooked and cut fine<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div><p><span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span></p> - -<p>Cut the stem ends from the peppers, and remove all seeds; -add one-eighth of a teaspoonful of soda to each pepper, fill -with water and allow to stand one-half hour. Mix one cup of -white sauce with the rice, onions, chopped pepper and paprika. -Fill the pepper cases and bake thirty minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Hot Fudge Cake</b></div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 egg yolks<br /> -2 squares (or ounces) of chocolate, melted<br /> -½ <abbr title="cup">C</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-sour milk<br /> -½ <abbr title="cup">C</abbr>-hot water<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -2 egg whites<br /> -</div> - -<p>Cream the butter, add the sugar and continue creaming. Add -the egg yolks, melted chocolate, molasses, sour milk, hot water, -flour, cinnamon, soda, baking powder, salt and vanilla. Beat -two minutes, and add the stiffly beaten egg whites. Fill well-buttered -muffin pans one-half full, and bake in a moderate oven -for twenty-five minutes. Serve hot as a dessert, with whipped -cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span></p> - - - - -<h2>CHAPTER XX</h2> - -<div class='chaptertitle'>MRS. DIXON AND BETTINA'S EXPERIMENT</div> - - -<div class='cap'>"I'M so happy!" said Mrs. Dixon, as she stopped at Bettina's -door one cool morning. "But I'm nervous, too! -What if Frank shouldn't like it?"</div> - -<p>"Oh, but he will!" Bettina assured her. "He'll think he's -the luckiest man in town, and I almost believe that he is! He'll -love that dear little white house with the screened porch! Why, -the very grass looks as if it longed to spell 'Welcome' like -some of the door mats I've seen! And think of the flower -boxes! You were very fortunate to rent it for a year, furnished -so nicely, and probably when that time is up you'll be -ready to build or buy one of your own."</p> - -<p>"You are a dear to cheer me up this way, but I'm nervous in -spite of you. Perhaps I should have consulted Frank before -I promised to take the house."</p> - -<p>"But he has been urging you to keep house for so long! -And I know he'll be grateful to you for sparing him the worry -of hunting one himself. Besides, he'll like being surprised."</p> - -<p>"Well, I'll go back to the hotel for luncheon with him, and -then I'll phone him later to meet me at the house. I won't -tell him a thing; I'll just give him the address. I'll say it's -very, very important. That will surprise him and perhaps will -frighten him a little. He never does leave his office during -business hours, but it will take only a few minutes for him to -run out here in the car. Goodness, I'm forgetting what I came -for! Do you suppose I am too stupid to try to make those -Spanish buns Frank liked so much? We had them at the -picnic, you know. I have three hours after luncheon until he -comes, and I just long to give him some good coffee and some<span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span> -Spanish buns that I've made myself! That little kitchen looks -as if it would be so nice to work in! I tried coffee a little -while ago over at the house, and really—it was fine! It looked -just like yours! I was so surprised! To think of my doing -such things!"</p> - -<p>"Of course you could make Spanish buns; it would be fine -if you would. I'll tell you,—why not let me come over for an -hour right after luncheon and superintend? Then I'll slip -home so that you can be alone when Frank comes. I could -tell you some other things about cooking while we're there -together,—things you may write down in your new notebook. -For example, I've often wondered that so few housekeepers -can make good white sauce."</p> - -<p>"What in the world is that?"</p> - -<p>"It's used in cream soups, and it's the cream part of creamed -vegetables and meat and fish, and then there is a thicker white -sauce that is used to bind croquettes—that is, hold the ingredients -together. There are really four kinds of white sauces -and they are very simple to make. I think everyone should -know the right way to make them, for they are useful in -preparing so many good things."</p> - -<p>"I'm glad we'll be near you because I can ask you so many -questions."</p> - -<p>"And I'm glad that it is summer, because you can have so -many things that require little or no cooking, and by fall, I'm -sure you will be an accomplished housekeeper."</p> - -<p>"Will you come over at two, then, or earlier if you can?"</p> - -<p>"Of course I will!"</p> - -<p>And as Mrs. Dixon hurried away Bettina felt a sympathetic -thrill at the happiness two other people were about to find.</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Spanish Buns</b> (Twelve Buns)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 egg-yolk<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1¾ <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -1 egg-white beaten stiffly<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-currants<br /> -</div><p><span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span></p> - -<p>Cream the butter and sugar, add the egg yolk. Mix and -sift the flour, baking powder, cinnamon and cloves; add these -and the milk to the first mixture. Beat one minute. Add the -vanilla and the stiffly beaten egg white. Bake in well buttered -muffin pans twenty minutes in a moderate oven. Ice with confectioner's -icing.</p> - - -<div class='recipetitle'><b>Confectioner's Icing</b> (Twelve portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-cream<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Mix the cream and vanilla, add sugar slowly until the consistency -to spread (more sugar may be needed). This is a -most satisfactory frosting and is easily and quickly made. It -is suitable for hot weather.</p> - - -<div class='recipetitle'><b>White Sauces</b> (Four portions)</div> - -<div class='recipetitle'><b>1—Soup</b></div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-liquid<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>This is the consistency for creamed soups.</p> - -<div class='recipetitle'><b>2—Vegetable Sauce</b></div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>This white sauce is used for creamed vegetables, creamed -fish, <abbr title="et cetera"> <abbr title="et cetera">etc.</abbr></abbr>- This amount is required for two cups of vegetables.</p> - -<div class='recipetitle'><b>3—Pattie Sauce</b></div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>This sauce is used for oyster or other patties.</p> - -<div class='recipetitle'><b>4—Croquette Sauce</b></div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>This is called a binding white sauce and is used to hold other -ingredients together.</p><p><span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span></p> - -<div class='recipetitle'><b>Method of Preparing White Sauces</b></div> - -<p>Melt the butter in a saucepan and add the flour and salt, -stirring constantly. When well mixed add the liquid, a little -at a time. Bring to a boil, stirring constantly. This is far -better than mixing the flour with a little of the liquid when -cold, as so many people do when creaming potatoes or other -things. If the white sauce seems too thick for the purpose, -thin with a little more liquid before removing from the fire.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span></p> - - - - -<h2>CHAPTER XXI</h2> - -<div class='chaptertitle'>A RAINY-DAY DINNER</div> - - -<div class='cap'>THE rain had been falling all day in a heavy downpour, -and Bettina had ventured out only to gather some red -clover blooms for the porch table, which she was now setting -for dinner. In spite of the rain, it was not cold, and she liked -the contrast of the cheerful little table, with its white cloth and -bright silver, and the gray day just outside the screen.</div> - -<p>"If Bob would only come home early, how nice it would be!" -she thought. "Perhaps that's he at the telephone now."</p> - -<p>However, it proved to be Mrs. Dixon. "I phoned to ask -you if I should throw away the yolks of two eggs. I've just -used the whites."</p> - -<p>"Oh, no, Mrs. Dixon! Beat them up well, and add a little -cold water to them. Then set them in the ice-box. They -will be just as good later as they would be now. You may -want them for salad dressing or something else."</p> - -<p>"If I ever have the white of the egg left, shall I treat that -the same way?"</p> - -<p>"No, don't beat that up at all, nor add any water. Just set -it in the refrigerator as it is. I'm so glad you called up, Mrs. -Dixon. Will you and your husband take dinner with us next -Sunday? Perhaps we might all go to church first."</p> - -<p>"We'd love to do that! I've just been worrying over Sunday -dinner, and you've restored my peace of mind. But won't -it be a great deal of work for you?"</p> - -<p>"I won't let it be. I don't believe in those heavy, elaborate -Sunday dinners that take all the morning to prepare. We'll -just come home from church and have it in half an hour. You -may help me."</p><p><span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span></p> - -<p>"We'd love to come. I have so much to tell you. I've been -very busy, but Frank has helped, and it has been such fun! -You don't know how he enjoys the little house! Well, good-bye -till tomorrow!"</p> - -<p>"Boo!" shouted Bob in her ear, as she hung up the receiver. -"I discovered your dark secret this morning! Frank Dixon -told me!"</p> - -<p>"Well, what did you think of it?"</p> - -<p>"The only possible solution in that case. You are their good -angel—that is, if she doesn't poison Frank with her cooking, -or burn the house down when she's lighting the fire."</p> - -<p>"She won't, don't worry! She takes to housekeeping as if -she had always done it. Her house is immaculate; she has -been cleaning and dusting and polishing from morning to night. -I'm almost ashamed of mine!"</p> - -<p>"I'm not!" said Bob, decidedly. "I don't see how you can -keep it clean at all with a man like me scattering papers and -cigar ashes everywhere. And I'm always losing my belongings, -and always will, I suppose."</p> - -<p>"That's only a sign that we haven't discovered the proper -place for them all yet. But we'll work it out in time. Well, -are you hungry?"</p> - -<p>"Hungry? I should say so! Why, I could almost eat you!"</p> - -<p>"Well, Bob, we have a rainy-day dinner tonight that I hope -you'll enjoy. Hash! Does that frighten you?"</p> - -<p>"Not your hash, Betty."</p> - -<p>"Well, everything is ready."</p> - -<p>The rainy evening menu consisted of:</p> - -<div class='menu'> -Browned Hash Creamed Cauliflower<br /> -Date Muffins Butter<br /> -Apple Sauce Cake Chocolate<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Browned Hash</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-chopped cold cooked beef<br /> -1 <abbr title="cup">C</abbr>-cold boiled potatoes diced<br /> -a few drops of onion juice<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-fat (lard, butter or one-half of each)<br /> -</div><p><span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span></p> - -<p>Mix all the ingredients thoroughly. Spread the mixture -evenly in a hot frying-pan in which the fat has been placed. -Cook without stirring until a crust is formed on the bottom; -fold over like an omelet and place on a hot platter.</p> - - -<div class='recipetitle'><b>Creamed Cauliflower</b> (Two portions)</div> - -<div class='ingredients1'> -1 head cauliflower<br /> -4 <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-vegetable white sauce<br /> -</div> - -<p>Separate cauliflower into sections, wash well and cook in -boiling salted water until tender. (About half an hour.) Drain -and cover with vegetable white sauce.</p> - - -<div class='recipetitle'><b>Date Muffins</b> (Ten muffins)</div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-dates cut fine<br /> -1 egg<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -1¾ <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 <abbr title="tablespoon">T</abbr>-butter (melted)<br /> -</div> - -<p>Mix the sugar, dates, baking powder, flour and salt. Add -milk in which one egg has been beaten. Beat two minutes. -Add butter, melted. Fill well-buttered muffin pans half full -of the mixture, and place in the oven. Bake twenty minutes. -Serve hot or cold.</p> - - -<div class='recipetitle'><b>Apple Sauce Cake</b> (Ten portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 egg, beaten light<br /> -1¾ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -1½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -1 <abbr title="cup">C</abbr>-hot, thick, strained, sweetened apple sauce<br /> -1 <abbr title="cup">C</abbr>-mixed, chopped raisins, nut meats and dates<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar gradually. Stir well. Add -the well-beaten egg. Mix the soda and apple-sauce, and add -to the first ingredients. Alternately with the flour and spices, -add the vanilla and fruit. Beat for two minutes. Turn into -a square pan, and sift granulated sugar over the top. Bake -in a moderate oven one-half hour.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span></p> - - - - -<h2>CHAPTER XXII</h2> - -<div class='chaptertitle'>BUYING A REFRIGERATOR</div> - - -<div class='cap'>"SOMETHING in refrigerators?" said the clerk politely -to Mrs. Dixon and Bettina.</div> - -<p>"You talk to him," said Mrs. Dixon. "I don't know a thing -about a refrigerator; that's why I begged you to come."</p> - -<p>"Well," considered Bettina, her red brown head on one -side, "we want one that will hold not less than a hundred -pounds of ice. The large ones are much more economical in -the long run. Here, Mrs. Dixon, is a hundred-pound fellow. -May we examine it, please?"</p> - -<p>"Certainly, madam."</p> - -<p>"No, this won't do. See, Mrs. Dixon, the trap is in the -bottom of the food chamber. That is wasteful and inconvenient, -because in cleaning it you would have to leave the -door of the larger compartment open. That would let the -cold air out and waste the ice. Anyhow, you know the trap -is the sewer of the refrigerator, and has no business in the food -chamber. The trap really ought to be in the bottom of the ice -chamber, where it can be cleaned without removing the food, -or opening the door of the food compartment. Besides, I -prefer to have the ice put in at a door on the side of the front, -not on the top. Yes, here is the kind I mean. I like this trap, -too. See, Mrs. Dixon, isn't it fine? It has a white enamel -lining and shelves of open wire that can be removed."</p> - -<p>"It looks nice, doesn't it? And when I get some white shelf -paper on those shelves it will be like an attractive cupboard."</p> - -<p>"Oh, my dear! You mustn't do that! That would prevent -the circulation of air through the ice-box, which is the very<span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span> -thing that makes the food compartment cold. You see, that -circulation of air goes on through these open-wire shelves. -Another thing, I've seen people cover the ice with newspapers -to keep it from melting, as they thought. But they -were mistaken. Any friction causes warmth, and ice keeps -better when there is nothing touching it."</p> - -<p>"Well, if you like this one, I'll ask the price of it."</p> - -<p>"It will be expensive, I'm afraid, but the most economical in -the long run. Are you staying downtown to meet Mr. Dixon?"</p> - -<p>"Yes, I'd like him to see the refrigerator. He takes such an -interest in these household things I'm getting."</p> - -<p>"Well, good-bye, dear. I must hurry home to get dinner. -It won't take long, but I'll have to go, or Bob will get there -first, and I'm a little sentimental about being there to greet -him at the door."</p> - -<p>Bettina's dinner that night consisted of:</p> - -<div class='menu'> -Broiled Lamb Chops<br /> -Boiled New Potatoes New Peas in Cream<br /> -Vegetable Salad<br /> -Bread Butter<br /> -Rhubarb Pudding<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Broiled Lamb Chops</b> (Three portions)</div> - -<div class='ingredients1'> -3 chops<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Wipe chops and place in a red-hot frying-pan. As soon as -the under surface is seared, turn and sear the other side. Turn -down the fire a little, and continue to cook, turning chops -often. Cook seven minutes if liked rare. When cooked, -sprinkle with salt and spread with butter.</p> - - -<div class='recipetitle'><b>Creamed New Peas</b> (Three portions)</div> - -<div class='ingredients1'> -1 qt. peas<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-soda<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Shell one quart of peas, cover with cold water and let stand -ten minutes, wash well, and drain off the water. Cover with -boiled water and cook twenty to fifty minutes, according to age<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> -of peas. A pinch of soda may be added to the water. It softens -the skins on the peas. Add salt when the peas have cooked -twenty minutes.</p> - - -<div class='recipetitle'><b>White Sauce for Peas</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Melt the butter, add the flour and salt, mixing well, and the -milk, stirring constantly. Cook two minutes. Add the peas.</p> - - -<div class='recipetitle'><b>Rhubarb Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked, sweetened rhubarb sauce<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-cold water<br /> -1 egg-white<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Add the water slowly to the flour and mix well. Add the -rhubarb sauce and cook until very thick (about five minutes). -Add the stiffly beaten white of egg, mix thoroughly and turn -into moistened moulds. Serve cold with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span></p> - - - - -<h2>CHAPTER XXIII</h2> - -<div class='chaptertitle'>BETTINA'S SUNDAY DINNER</div> - - -<div class='cap'>"THIS seems like old times!" remarked Mr. Dixon, as he -and his wife strolled leisurely home from church with -Bob and Bettina. "I haven't had this peaceful Sunday feeling -since I was a youngster. Then all the Sundays were like this, -cool, quiet and sunny—sprinkled all over with little girls in -smooth curls and white leghorn hats, and little boys in uncomfortable, -hot clothes a size too large, and newly polished shoes. -I often recall the plentiful Sunday dinners, too!"</div> - -<p>"Don't get your hopes too high!" said Bettina. "Though I -will promise you one treat, wild roses on the table. Bob and I -walked out into the country last evening and found them."</p> - -<p>"What can I do?" inquired Mrs. Dixon, when she and Bettina -were alone in the kitchen.</p> - -<p>"You can sit here and talk to me while these potatoes are -cooking and the veal birds getting done. You see, the birds -have already cooked three-quarters of an hour this morning -before I went to church. The waxed beans are in the fireless -cooker; I have to make the butter sauce for them. And you -see I have the new potatoes all prepared, standing in cold -water. I have only to cook them in boiling salted water till -they are done. That won't take long, as they aren't large. I -set the table on the porch this morning. Bob can make the -coffee in the percolator in a little while, when we're ready. -He usually starts it when we come to the table, and then it is -ready in time to serve last. By the way, if you like the Thousand -Island dressing we are to have for the head lettuce, I'd -like to give you the recipe. It is a very popular one just now."</p><p><span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span></p> - -<p>"Oh, I've eaten it! Frank is very fond of it, and used to -order it every chance he had at the hotel. Will you really -tell me how to make it? So many good dinners now end with -the salad and cheese and coffee, and I think Thousand Island -dressing on head lettuce makes a splendid salad."</p> - -<p>"Of course I'll show you. Well, the iced cantaloupe, which -is our first course, is in the ice-box. Our dessert today is just -cake with chocolate cream frosting, and coffee. It is such a -simple Sunday dinner, but that's the kind I believe in!"</p> - - -<div class='bettina'>BETTINA'S SUNDAY DINNER</div> - -<div class='menu'> -Iced Cantaloupe<br /> -Veal Birds Boiled New Potatoes<br /> -Gravy<br /> -Waxed Beans Butter Sauce<br /> -Bread Butter<br /> -Head Lettuce Thousand Island Dressing<br /> -Salt Wafers<br /> -Cake with Chocolate Cream Frosting<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Veal Birds</b> (Six portions)</div> - -<div class='ingredients1'> -1½ <abbr title="pound">lb.</abbr> veal steak<br /> -4 slices bacon<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-crumbs, fresh<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-fat<br /> -</div> - -<p>Cut veal from the round (veal steak) into strips, four by -two and a half inches. Put the trimming and four slices of -bacon through the food chopper. Cook the chopped meat three -minutes in the butter. Add to this the fresh bread crumbs, -salt, pepper and milk. Spread this mixture on the strips of -veal. Roll and tie securely with white cord, roll in flour and -sauté until browned a little on both sides, in two tablespoons -fat in frying pan. Place in a casserole or small covered pan. -Season each bird with salt and a small piece of butter. Pour -an inch and a half of water into the pan. Cook an hour, or a -little less, in a moderate oven. Gravy may be made by adding -four tablespoons of water to two level tablespoons of flour,<span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span> -mixing carefully and gradually pouring into the stock in which -the meat has been cooked. Bring to a boil.</p> - - -<div class='recipetitle'><b>Thousand Island Salad Dressing</b> (Six portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -2 <abbr title="tablespoon">T</abbr>-orange juice<br /> -1 <abbr title="teaspoon">t</abbr>-onion juice<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-Worcestershire sauce<br /> -¼ <abbr title="teaspoon">t</abbr>-mustard<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Place all the above ingredients in a pint fruit jar, fit a rubber -on the jar cover, and shake vigorously until the dressing is -well mixed and creamy. Pour over tomatoes, asparagus, peas, -beans, spinach or lettuce. Serve as a salad.</p> - - -<div class='recipetitle'><b>Cake with Chocolate Cream Filling</b> (Six portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 beaten egg yolk<br /> -1½ <abbr title="cup">C</abbr>-sifted flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-mace<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 egg-white, stiffly beaten<br /> -</div> - -<p>Cream the butter, add the sugar, yolk of egg, dry ingredients -and milk. Stir well, add the flavoring, beat two minutes, -cut and fold in the egg white. Bake in a large round -buttered pan in a moderate oven for thirty minutes. The pan -should be seven inches in diameter. Cover with confectioner's -icing.</p> - - -<div class='recipetitle'><b>Confectioner's Icing</b></div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-powdered sugar<br /> -3 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -12 chocolate creams<br /> -</div> - -<p>Mix vanilla and milk, add powdered sugar. Mix until stiff -enough to spread. Cut creams in half and arrange on the -cake.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span></p> - - - - -<h2>CHAPTER XXIV</h2> - -<div class='chaptertitle'>BETTINA VISITS A TEA-ROOM</div> - - -<div class='cap'>"AREN'T you a bit timid about driving?" asked Bettina, -as she stepped into the car beside Mrs. Dixon.</div> - -<p>"Not now. You see, I've been practicing every evening with -Frank, and he says that I am as good a driver as he is! Oh, -Bettina, we are having so much fun these days! The little -house is a great success, and I'm really learning to cook! -I've had some dreadful failures; but Frank doesn't seem to -mind. You see, I know he gets a good meal downtown at -noon, and so I don't worry about him."</p> - -<p>"Look, Charlotte! What lovely goldenrod! We must stop -and get some! Don't you love it?"</p> - -<p>"Indeed I do! I have a rough brown waste-paper basket -that it looks stunning in. I set the jar of goldenrod right -inside! Frank is very fond of it."</p> - -<p>"Charlotte, you're just like a bride yourself—thinking about -Frank's likes and dislikes."</p> - -<p>"Am I?" laughed Mrs. Dixon as her color rose. "Well, -lately Frank seems just like his old self! He appreciates -everything so, and is so nice at home! And it seems that he -can hardly get home quickly enough! We have enjoyed getting -things settled and planning our future. Next year we may -build a house of our own, but I don't care to have it too large -to manage easily."</p> - -<p>"Are you going to stop here?" asked Bettina, as Mrs. Dixon -slowed down after a peaceful stretch of level road.</p> - -<p>"Yes, I want to show you something."</p><p><span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span></p> - -<p>A short path led to a small house close to the road, but -almost hidden in a tangle of flowers and wild grapevines.</p> - -<p>"Isn't this a cunning little rustic place?" asked Charlotte. -"Two friends of mine started it. See" (pointing to the sign -over the door), "it's called 'The Friendly Inn.' Inside you'll -find that quotation about living in a house at the side of the -road and being a friend to every man. You know that one. -These girls live on that farm over there. When they came -home from college they wanted something to do—some way -to earn money—but they didn't care to leave home. This is -such a splendid road that the autos swarm past all summer -long. These girls opened this little tea room, and serve luncheons -and tea here all summer. Most of their supplies come -directly from the farm. It is just a pleasant drive from the -city, and many people like to come out here in the afternoon. -I'll introduce you to the girls."</p> - -<p>Bettina found the inn-keepers charming, and after a short -conversation, she and Mrs. Dixon ordered:</p> - -<div class='menu'> -Tomato Cup Salad Iced Tea<br /> -Bread and Butter Sandwiches<br /> -Vanilla Ice Cream Chocolate Sauce<br /> -Marshmallow Cakes<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Tomato Cup Salad</b> (Six portions)</div> - -<div class='ingredients1'> -6 tomatoes<br /> -1 <abbr title="cup">C</abbr>-diced cucumbers<br /> -¼ <abbr title="cup">C</abbr>-chopped green peppers<br /> -¼ <abbr title="cup">C</abbr>-sliced radishes<br /> -1 <abbr title="tablespoon">T</abbr>-chopped onion<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -6 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Wash cold firm tomatoes of a uniform size. Cut a slice -from the stem end and scoop out seeds and pulp. Save the -pulp. Sprinkle the inside with salt. Invert for five minutes. -Mix the cucumber, green pepper, radishes, onions, tomato pulp, -and salad dressing. Fill with the mixture and refill the shells. -Have all of the ingredients cold and serve at once. If the -mixture stands in the tomato cups very long it becomes watery. -The tomatoes may be prepared and kept cool, and the mixture<span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span> -prepared, all but the onion, and placed in the ice-box until -ready for use. Never put anything containing onion in the -ice-box. Serve the tomatoes on crisp lettuce leaves.</p> - - -<div class='recipetitle'><b>Chocolate Sauce for the Ice Cream</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 square of chocolate<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -2 <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Mix the sugar, flour and salt. Add the square of chocolate -and boiling water. Allow to boil four minutes, stirring -constantly. Add the butter and vanilla. Serve hot or cold -with ice cream.</p> - - -<div class='recipetitle'><b>Marshmallow Cake</b></div> - -<p>Use any white cake recipe. Bake in gem pans. Cover with -White Mountain cream icing. Just before the icing is ready -to spread, add quartered marshmallows. Do not add the -marshmallows while the icing is hot, as they will melt, and the -little "bumps" are attractive when spread on the cake.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span></p> - - - - -<h2>CHAPTER XXV</h2> - -<div class='chaptertitle'>BETTINA ENTERTAINS ALICE AND MR. HARRISON</div> - - -<div class='cap'>"BY the way, Bettina," said Bob, over the phone, "I saw -Harrison and asked him out to dinner tonight. He -said he was to call on Alice later, so I suggest that you invite -her, too."</div> - -<p>Bettina smiled to herself at Bob's casual tone. Ought she -to ask him not to invite company without consulting her?</p> - -<p>"No!" she decided emphatically. "Company or no company, -our meals shall be simple, but good enough for anybody. -I'll not change my menu for Alice and Mr. Harrison. I'm -sure they'll like it just as it is."</p> - -<p>"To tell the truth, Bettina," said Alice's vivacious voice -over the telephone, "I'd love to come, if it weren't for that—that -man!"</p> - -<p>"But, Alice, you're going to see him later."</p> - -<p>"I know; worse luck! He's the most insufferable person I -know! You see, last night we had a little argument, and he -was very rude."</p> - -<p>"Maybe he's coming to apologize."</p> - -<p>"Don't you imagine it! He couldn't. He dislikes society -girls above all other people."</p> - -<p>"Oh, Alice!"</p> - -<p>"Well, he does! He told me so evening before last, out at -the park."</p> - -<p>"Seems to me you're seeing a good deal of him for a man -you feel that way about."</p> - -<p>"Well, you started it. You told me that he was a woman-hater, -and I thought it would be fun to reform him. At first<span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span> -he thought me fine and sensible, but lately I've been showing -him how frivolous I really am. I suppose I hoped that by -this time he'd approve of everything I said and did. But he -won't. He seems actually to be trying to reform me! And -I won't be reformed! I could never be anything but frivolous -Alice if I wanted to! I hate those big, slow, serious men, -without any fun in them!"</p> - -<p>"Cheer up, my dear!" laughed Bettina. "Come tonight, anyhow. -I like the frivolous kind, whether he does or not."</p> - -<p>That evening, much to Bettina's secret amusement, Mr. Harrison -and Alice met on the doorstep.</p> - -<p>"Don't think we came together," explained Alice, flippantly. -"A dinner and an evening of me are about all Mr. Harrison -can endure!"</p> - -<p>"I couldn't have spared the time, anyhow, Miss Alice. You -see, I'm a busy man, and the people who are doing worth-while -things in this world are obliged to overlook some of the -amenities."</p> - -<p>It was on Bettina's tongue to inquire how a busy man found -time to make so many calls as he was making now. But she -refrained, knowing well that lively Alice could hold her own -with any man in the universe, even though she might not be -doing the things that Mr. Harrison considered worth while.</p> - -<p>"A fine dinner," said he to Bettina, as they sat down at the -table. "I admire a woman who knows how to prepare and -serve food. She is paying her way in the most dignified and -worth-while profession of all—that of a home-maker."</p> - -<p>"Mr. Harrison," asked Alice severely, "may I inquire -whether or not you know how to drive insects out of cabbage -before serving it?"</p> - -<p>"I'm afraid I don't."</p> - -<p>"Well, I'm surprised, for even I know that. Bettina just -told me. You place the cabbage, head downward, in cold -water, to each quart of which has been added a tablespoonful -of vinegar."</p> - -<p>"Silly Alice!" said Bettina. "Don't tease! Look at my -lovely pansies. Alice, I believe you gave me that flower-holder -when I announced my engagement."</p><p><span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span></p> - -<p>"When I announce my engagement——" said Alice.</p> - -<p>Bettina saw a strange and startled look come over Mr. Harrison's -face, which immediately departed when Alice added:</p> - -<p>"Which will be years hence, no doubt—I hope my friends -will give me nothing useful. I love to come here, Bettina, but -I'm not a natural-born housekeeper like you. I shall marry -an idle millionaire, and we will do nothing but travel aimlessly -about from one end of the world to the other. That is my idea -of perfect happiness!"</p> - -<p>That night for dinner Bettina served:</p> - -<div class='menu'> -Pork Chops Potatoes Maitre d'Hotel Butter<br /> -Bread Butter<br /> -Cabbage Salad Served in Lemon Halves<br /> -Cocoanut Blanc Mange Custard Sauce<br /> -Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Chops</b> (Four portions)</div> - -<div class='ingredients1'> -4 chops<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Wipe the chops, sprinkle with salt and pepper. Place in a -hot frying-pan (no fat added), brown on one side and then -turn on the other side, cooking over a moderate fire. Add the -water and immediately place the cover on the frying-pan. The -steam cooks the pork more quickly and prevents over-browning. -Cook twenty-five minutes.</p> - - -<div class='recipetitle'><b>Maitre d'Hotel Butter Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -½ <abbr title="teaspoon">t</abbr>-parsley<br /> -</div> - -<p>Cream the butter, add the lemon juice, salt, pepper and -finely chopped parsley. Pour this over new potatoes which -have been boiled. Garnish with parsley.</p> - - -<div class='recipetitle'><b>Cocoanut Blanc Mange</b> (Four portions)</div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-cornstarch<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cocoanut<br /> -2 egg whites<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div><p><span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span></p> - -<p>Mix the cornstarch, sugar and salt with the cold water. Add -the milk slowly, stirring well. Cook twenty minutes in a double -boiler, stirring occasionally, or ten minutes over the flame, -stirring constantly. Cool slightly and add the shredded cocoanut -and the stiffly beaten whites of the eggs. Add the vanilla. -One-fourth of a cup of nuts, candied cherries or preserved -pineapple may be added if desired. Chill in moulds wet with -cold water. Serve with cream or custard sauce made from -the egg yolks.</p> - - -<div class='recipetitle'><b>Custard Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 egg yolks<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Beat the eggs, slowly add the sugar and the flour well -blended, the salt and the milk. Cook in a double boiler until -thick enough to coat a silver spoon. Add the flavoring and -serve cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span></p> - - - - -<h2>CHAPTER XXVI</h2> - -<div class='chaptertitle'>OVER THE TELEPHONE</div> - - -<div class='cap'>BOB and Bettina were at breakfast one morning when the -telephone rang. "It's Mrs. Dixon, Bettina," said Bob, his -hand over the mouthpiece. "Much excited. Panicky. House -afire. Hurry."</div> - -<p>"Hello, Charlotte!" said Bettina, quickly. "What in the -world is the trouble?"</p> - -<p>"The worst yet!" came a nervous voice. "Frank's Aunt -Isabel is to be at our house tonight! Oh, I wish you knew -her! She never did approve of me!"</p> - -<p>"Oh, Charlotte, you just imagine that! She wouldn't come -if she disliked you so!"</p> - -<p>"That's just it! She didn't approve of me when we lived -at the hotel, and now that we've taken a house, she wants to -see how things are."</p> - -<p>"Well, things are fine! Doesn't Frank say so?"</p> - -<p>"Yes, of course. But the meals! Two company meals to -get, and for a critical person like her, too! What on earth -shall I do?"</p> - -<p>"Now, don't be nervous, Charlotte! It's easy! We'll think -up a delicious little dinner that you can prepare mostly beforehand. -When does she arrive?"</p> - -<p>"Five o'clock, and leaves just after breakfast."</p> - -<p>"Good! Two simple meals and all day in which to get them -ready. Let's see. The weather is warm, so you will prefer a -dinner that is partly cold. Watermelon that has been in -the refrigerator all day would be a simple dessert, with no -cake or anything else to think of. How about cold boiled<span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span> -tongue for your main dish? Sliced thin and garnished with -parsley. You might also have a very good salad. Apple, celery -and green pepper salad would be delicious and economical -also. Then you might have corn on the cob. I've had it -recently and know how good it is. That would be the only -thing you would have to think of at meal time, and it is very -easy to cook. You would serve it in a napkin to keep it hot. -Then I want to send you some peach butter that I made the -other day; that would go beautifully with your dinner. There -you have it all! If I were doing it, I should add iced tea to -drink, served very daintily, with sliced lemon and mint leaves."</p> - -<p>"Oh, Bettina, how good it sounds! Will you repeat that -menu for me?"</p> - -<div class='menu'> -Cold Boiled Tongue<br /> -Apple, Celery and Green Pepper Salad<br /> -Golden Bantam Corn on the Cob<br /> -Bread Butter Peach Butter<br /> -Iced Tea Lemon<br /> -Sliced Watermelon<br /> -</div> - -<p>"Now, if you'll get a pencil and paper, I will give you some -directions about cooking."</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Boiled Tongue</b> (Four portions)</div> - -<div class='ingredients1'> -A fresh beef tongue of two pounds<br /> -1 <abbr title="tablespoon">T</abbr>-vinegar<br /> -</div> - -<p>Wipe the tongue well. Place in a kettle and cover with cold -water. Add the vinegar. Bring to a boil, and boil slowly -until it seems tender when pierced with a fork. (It should -boil at least two hours.) Take the tongue from the water, -and remove the skin and roots while it is still warm. Cool, -and slice thin. This may easily be cooked in the fireless cooker, -in which case the water with which the tongue is covered must -be brought to a good boil on the stove, and then removed to -the cooker. If the tongue is very salty, soak in cold water for -two hours.</p><p><span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span></p> - - -<div class='recipetitle'><b>Apple, Celery and Green Pepper Salad</b> (Four portions)</div> - -<div class='ingredients1'> -1 cup tart apples cut in ½-inch<br /> -cubes<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-celery (diced)<br /> -1 large green pepper (cut in strips)<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -6 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Mix the lemon juice and apples to prevent discoloring. -Add the celery, green peppers, salt, paprika seasoning and -salad dressing. Serve cold on lettuce leaves.</p> - - -<div class='recipetitle'><b>Corn on the Cob</b> (Four portions)</div> - -<div class='ingredients1'> -8 ears corn<br /> -</div> - -<p>Carefully remove husks and all silk from the corn. Cover -with boiling water. Cook ten minutes, or longer if the corn -is old. If salt is added to water, it turns the corn yellow and -toughens the husks. Very tender young corn needs little cooking. -Salt may be added (one teaspoon to a quart of water) -two minutes before removing from the fire.</p> - - -<div class='recipetitle'><b>Peach Butter</b> (One and one-half pints)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-peaches<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Peel peaches and slice very fine. Add one cup of sugar to -every two cups of peaches. Let stand twenty minutes. Mix -well, and cook quickly for twenty-five minutes. Put in glasses -and seal.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span></p> - - - - -<h2>CHAPTER XXVII</h2> - -<div class='chaptertitle'>BETTINA HAS A BAKING-DAY</div> - - -<div class='cap'>"WHY, Ruth, I didn't hear you come in!"</div> - -<p>"The door was partly open—Bob must have left it -that way—and I slipped in quickly to see what you were up -to. It's raining as if it never intended to stop. I called to Bob -on his way downtown, and asked what you were doing today. -He said that wonderful baking preparations were going on because -you expected his sister Polly and her three children tomorrow. -That sounded like a deluge—all those lively youngsters, -and Polly livelier yet—so, I came over to see if I couldn't -help."</p> - -<p>"Indeed you can, Ruth! That was dear of you! We'll have -a houseful, won't we? I have planned to put Polly and -Dorothy and the baby in the guest room, but Donald will have -to sleep on the davenport. And I'm planning to do most of the -cooking today, so that tomorrow we can visit and see people -and show the children the sights. They are coming this afternoon, -and will be here Sunday and Monday at least. As soon -as I finish filling these salt-shakers, I'll begin the baking. Goodness, -it will certainly be a help to have you here, Ruth! You -were such a dear to come in all this rain!"</p> - -<p>"Oh, I like it! I always learn so much from you, Bettina. -But what on earth are you doing with that rice?"</p> - -<p>"Just putting a few grains in the shakers. You know salt -gets damp on a rainy day like this, and the rice loosens it and -absorbs the moisture. I'm doing it first because I might forget."</p> - -<p>"What are you going to make?"</p> - -<p>"Well, I'll cook some potatoes and beets to warm up or -make salad of, and I'll make a veal loaf and a white cake, I<span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span> -think. Then some salad dressing, and a berry pie and some -sour cream cookies. Oh, yes, some nut-bread and some tomato -gelatin, too."</p> - -<p>"Goodness! Can you use all those things?"</p> - -<p>"Yes, indeed! For tonight's dinner I'll have lamb chops, -and some of the cooked potatoes, creamed, and tomato gelatin, -and the blackberry pie. (You know berry pies ought to be -eaten soon after they are made.) If tomorrow is a nice day, -we'll eat our dinner in the park, and in any case, I'll be prepared, -for I'll have the veal loaf, and the beets to warm up, -and the rest of the potatoes to cream or make salad of, and the -nut-bread for sandwiches if we need them, and the cake and -some sliced peaches for dessert."</p> - -<p>"And the cookies?"</p> - -<p>"Well, children always want cookies. I'll bake these on my -big baking sheets just the size of the oven, and I'll put lots -of raisins on top."</p> - -<p>"Bettina, what fun it would be to visit you! But we must -get at our work or Polly and family will be here before this -big baking is done!"</p> - - -<div class='bettina'>BETTINA'S BAKING DAY RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Berry Pie</b> (Four portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-berries (black or blue berries)<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -</div> - -<p>Wash the fruit, mix with the sugar, flour, salt and lemon -juice. Line a deep pie tin with a plain pie paste and sprinkle -one tablespoon sugar over bottom crust. Add the berry mixture. -Wet the lower crust slightly. Roll out the upper crust -and make slits in the middle to allow the steam to escape. -Place on the lower crust, pinching the edges together. Bake -in a moderately hot oven forty minutes.</p> - - -<div class='recipetitle'><b>Tomato Jelly</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-tomatoes<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 bay leaf<br /> -3 cloves<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-gelatine<br /> -</div> - -<p>Simmer tomatoes, water, sugar, bay leaf, cloves, and salt<span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span> -for ten minutes. Strain. Soak the gelatin in two tablespoons -cold water, and add the hot vegetable mixture. Pour into small -wet moulds. Chill for two hours and serve with salad -dressing.</p> - - -<div class='recipetitle'><b>Boiled Salad Dressing</b> (One cup)</div> - -<div class='ingredients1'> -2 egg yolks<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-mustard<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="teaspoon">t</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-vinegar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Beat egg-yolks thoroughly and add the dry ingredients -(mixed and sifted). Gradually add the vinegar and water. -Cook in a double boiler until thick and creamy, or directly over -small flame, stirring constantly. If whipped cream is to be -used, no butter need to be added. If not, add butter the last -thing. Beat with a Dover egg beater until creamy. Keep in -a cool place.</p> - - -<div class='recipetitle'><b>Sour Cream Cookies</b> (Three dozen)</div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-butter (or lard and butter mixed)<br /> -2 eggs<br /> -½ <abbr title="cup">C</abbr>-sour cream or sour milk<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -about 2 <abbr title="cup">C</abbr>-flour, or as little as possible<br /> -</div> - -<p>Cream the fat, add the sugar. Cream again. Add the eggs -well beaten, sour milk, one cup flour, soda, salt and nutmeg -mixed and sifted together. Add the rest of the flour. Roll -out to one-third of an inch thickness, cut any desired shape, -and bake in a moderately hot oven for fifteen minutes. Sugar -mixed with a little flour may be sifted over the dough before -cutting. Raisins may also be pressed into the top of each -cooky.</p> - - -<div class='recipetitle'><b>Doughnuts</b> (Thirty)</div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1 egg beaten<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Mix the beaten egg and sugar, add the milk, flour, salt, cinnamon -and baking powder, sifted together. Take one-half of -the dough, and roll out one-third of an inch thick. Cut with a -doughnut cutter. Roll and cut the other half. Put the scraps -together and roll again. Fry in deep fat, turning until a -delicate brown. Drain on brown paper.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_103" id="Page_103">[103]</a></span></p> - - - - -<h2>CHAPTER XXVIII</h2> - -<div class='chaptertitle'>POLLY AND THE CHILDREN</div> - - -<div class='cap'>"WILL you look at the way that child eats her cereal!" -ejaculated Polly at the breakfast table. "And I -simply can't get her to eat it at home! In fact, on warm days -like this, she won't eat any breakfast at all."</div> - -<p>"I like Aunt Betty's cereal; it looks so pretty," explained -little Dorothy gravely, looking down at her plate of moulded -cereal surrounded by plump red raspberries.</p> - -<p>"I hope you don't mind my serving it cold today," said -Bettina. "It seemed so warm yesterday that I cooked the -cereal and put it in moulds in the refrigerator."</p> - -<p>"No indeed! The change is a regular treat for the children. -They like fixed-up things like this, and it certainly does give -anyone an appetite."</p> - -<p>"Well, in hot weather, no one feels much like eating, anyhow, -so I try to make things as attractive as I can. And I -want the children to have just what they like.... You -needn't be afraid of this cream, Polly. We buy it from a -neighbor, and I am absolutely sure that it is both clean and -good. I'm ashamed to say that we have no certified milk in -this town. Isn't that dreadful? And people keep on buying it -of dairies that they don't know one thing about! Why, I've -seen women who had just moved to town, and who knew nothing -about conditions here, begin housekeeping by cleaning house -thoroughly from top to bottom, and at the same time, leave -an order for milk with the first dairy wagon that happened to -drive down their street! And they buy groceries and meat -from the nearest stores without knowing that three blocks<span class="pagenum"><a name="Page_104" id="Page_104">[104]</a></span> -away there may be other stores that are better, cleaner and less -expensive. Shouldn't you think that women would insist upon -knowing all about the food they are giving their children? It -seems to me that much common sense in a housewife is a great -deal more important even than knowing how to cook and sew."</p> - -<p>"I think that knowing how to plan and buy is more important -than knowing how to do things with your hands," said -Polly. "After all, it's the result that counts. You're a wonder, -Bettina, because you have a useful head and useful hands, -too, but I haven't. So I try to know as much as possible about -every article of food and clothing that I buy, and to be sure -that I am getting the very best value from Tom's money, but I -don't know how to cook or sew or trim hats or embroider. I -like friends and babies and outdoor exercise, but I'll confess -that I don't like housework."</p> - -<p>"Well, Tom and the children seem to be perfectly contented -and happy, and so do you. Therefore, you are a successful -housekeeper."</p> - -<p>"You are the right kind of a sister-in-law to have, Betty! I -quite approve of Bob's choice!"</p> - -<p>The breakfast that morning consisted of:</p> - -<div class='menu'> -Moulded Cream of Wheat<br /> -Raspberries<br /> -Sugar Cream<br /> -Poached Eggs on Toast<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Wheat Cereal</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-wheat<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-raspberries<br /> -</div> - -<p>Cook the wheat according to the instructions on the package, -only cook twice as long as the directions suggest. Mix -cereal and cold water. Add boiling water slowly. This method -prevents lumping. Wet individual moulds with cold water, -place raspberries around the inside of the mould and fill with -the wheat. Allow to remain in mould for fifteen minutes.<span class="pagenum"><a name="Page_105" id="Page_105">[105]</a></span> -Remove from mould, surround with more berries and serve. -If desired cold, chill in the refrigerator. Cereals may be -cooked in a double boiler or a fireless cooker.</p> - - -<div class='recipetitle'><b>Method of Cooking Cereals</b></div> - -<p>Put the water and salt in the upper part of double boiler -and place directly over the flame. When the water boils, add -the cereal very slowly, stirring constantly. Cook for five minutes -directly over the fire. Place the upper part in the lower -part of the double boiler containing boiling water, and cook -the required time. All cereals must be thoroughly cooked.</p> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span></p> - - - - -<h2><i>AUGUST.</i></h2> - - -<div class='poem'> -<i>Twenty little jelly-glasses, twenty pots of jam,<br /> -<span style="margin-left: 1em;">Twenty jars of pickles and preserves,</span><br /> -Making other wealth than this appear a stupid sham,——<br /> -<span style="margin-left: 1em;">Ah, you dears! What color, gleam and curves!</span></i><br /> -</div> - -<div class="figcenter" style="width: 571px;"> -<img src="images/oi_108.jpg" width="571" height="579" alt="Woman holding up canned jar of jelly" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_107" id="Page_107">[107]</a></span></p> - - - - -<h2>CHAPTER XXIX</h2> - -<div class='chaptertitle'>BETTINA PUTS UP FRUIT</div> - - -<div class="image-left"> -<img src="images/oi_109.jpg" width="275" height="275" alt="Woman and girl at canning cupboard" /> -</div> - -<div class='unindent'><span class='letter'>"H</span>ONK! Honk!" sounded -an auto horn at Bettina's -door one cool morning, as -a crowd of lively voices also -summoned her.</div> - -<p>"Bettina, O, Bettina! We've -come to get you to play tennis -with us this morning. You -must! You've been neglecting -us for Bob and we're jealous."</p> - -<p>"Oh, girls, I simply can't! I -have just bought quarts and quarts of cherries and currants -of a boy who came to the door, and I must take today to put -them up!"</p> - -<p>"That's easy! Leave 'em till tomorrow!" said Alice cheerfully.</p> - -<p>"I can't do that, because they're just at the canning point -and it isn't a good thing to have them a bit over-ripe. Then -these are freshly picked, and that is the best way to have -them."</p> - -<p>"I'll stay and help; may I?" said Ruth, who had suddenly -developed a deep interest in things domestic.</p> - -<p>"Why, of course I'd love to have you, Ruth, but seeding -cherries is slow work, and I believe that playing tennis would -be more exciting."</p> - -<p>"But not half so interesting as to hear you tell me how you -do things. I love to listen."</p><p><span class="pagenum"><a name="Page_108" id="Page_108">[108]</a></span></p> - -<p>"We'll all stay," suggested Mary. "It'll do us good. But -you'll have to lend us big aprons; can you?" And she looked -down at her white middy, skirt, and shoes.</p> - -<p>"Come on!" shouted Elsie. "You can lecture as we seed -cherries, Bettina. How are you going to put them up?"</p> - -<p>"Well, Bob likes plain currant jelly, and plain canned cherries -awfully well. I may preserve some cherries with currant -juice, too, but I think I'll not do anything very elaborate -today."</p> - -<p>"Goodness, that sounds elaborate enough to suit me! Will -you be looking over the currants while we are stoning cherries?"</p> - -<p>"Leave the stones in half of them, girls; many people like -them that way better."</p> - -<p>"What were you doing to all those jars?"</p> - -<p>"Just getting ready to sterilize them. You see I'll put -them on a folded cloth, in this big kettle of cold water. Then -I'll slowly heat the water to the boiling point, and fill the jars -immediately with the fruit and syrup. I must scald the rubber -rings, too, before I use them."</p> - -<p>Bettina was rapidly looking over currants as she talked. -"Girls, do you notice my jelly strainer? See, it's a piece of -cheese-cloth fastened into a wire strainer. It can be attached -to any kettle. I haven't used it yet, but I know that it will be -very convenient. You know it's best to strain the juice through -the cheese-cloth without pressure. If I have the cloth double, -the juice will be quite clear. If I wanted an especially clear -jelly, I could even have the juice pass through a flannel or -felt bag."</p> - -<p>"How on earth can you tell when the jelly jells?" asked -Ruth.</p> - -<p>"Well, I test it this way. I take up, in a cold silver spoon, -a little of the mixture that is cooking. If it jells and breaks -from the spoon, it has been cooking long enough. Of course I -remove the rest from the fire while testing it, because it might -be done."</p> - -<p>"Bettina, cooking and jelly-making and things like that seem -to be so natural for you!" cried Ruth. "I get so frightened<span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span> -sometimes when I think what if I should be a poor housekeeper -and make Fred unhappy!"</p> - -<p>"Alice," said Mary, "Heaven forbid that either of us should -ever be talking like that about a man!"</p> - -<p>"Goodness, I should say so!" declared Alice emphatically, a -little too emphatically, thought Bettina.</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Currant Jelly</b></div> - -<div class='ingredients1'> -2 qts. currants<br /> -sugar<br /> -</div> - -<p>Pick over currants, but do not remove the stems. Wash -and drain. Mash a few with a vegetable masher in the bottom -of a porcelain-lined or granite kettle. Add more currants and -mash. Continue adding currants until all are used. Bring -to a boil slowly and let simmer without stirring until the currants -appear white. Strain through a coarse strainer, and -allow juice to drain through a jelly bag. Measure the juice, -and boil ten minutes. Gradually add an equal amount of heated -sugar, stirring occasionally to prevent burning, and continue -boiling until the test shows that the mixture has jelled. When -filling sterilized glasses, place them in a pan containing a little -boiling water. This keeps the glasses from breaking when -hot jelly is poured in. Fill and set the glasses of jelly aside to -cool. Cover with hot melted paraffin.</p> - - -<div class='recipetitle'><b>Canned Cherries</b></div> - -<div class='ingredients1'> -6 qts. cherries<br /> -1½ qts. sugar<br /> -½ pt. water<br /> -</div> - -<p>Measure the cherries after the stems have been removed. -Stone if desired. If they are stoned, be sure to save the juice. -Put the sugar and water in a kettle and stir over the fire until -the sugar is dissolved. Add the cherries and heat slowly to -the boiling point. Boil ten minutes skimming carefully. Put -into sterilized jars, filling the jars to overflowing with the -syrup. Seal securely. (When filling the jars stand them in -a pan containing boiling water. This keeps them from breaking.)</p><p><span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span></p> - - -<div class='recipetitle'><b>Bettina's Jelly-Making Suggestions</b></div> - -<div class='hang1'>1. Use a porcelain-lined or a granite kettle.</div> - -<div class='hang1'>2. Let juice drip from a cheese cloth or flannel bag.</div> - -<div class='hang1'>3. Measure equal quantities juice and sugar.</div> - -<div class='hang1'>4. Boil juice ten minutes, add heated sugar. (Heated by being -placed in warm oven.)</div> - -<div class='hang1'>5. Boil until it drops thick from a cold silver spoon, or jells on a -plate.</div> - -<div class='hang1'>6. The smaller the quantity of jelly made at a time, the clearer -it is.</div> - -<div class='hang1'>7. Cook no more than three cups of juice at a time.</div> - -<div class='hang1'>8. Skim carefully.</div> - -<div class='hang1'>9. Boil regularly.</div> - -<div class='hang1'>10. Pour in sterilized glasses.</div> - -<div class='hang1'>11. Let stand in bright sun twenty-four hours.</div> - -<div class='hang1'>12. Cover with very hot paraffin. This kills any bacteria that may -have collected.</div> - -<div class='hang1'>13. Keep jelly in a cool, dark, dry place.</div> - - -<hr class="chap" /><p><span class="pagenum"><a name="Page_111" id="Page_111">[111]</a></span></p> - - - - -<h2>CHAPTER XXX</h2> - -<div class='chaptertitle'>A COOL SUMMER DAY</div> - - -<div class='cap'>"WHY, hello, Ruth!" cried Bettina at the door one afternoon. -"I haven't seen you for weeks, it seems to me! -What have you been doing? Come in and give an account of -yourself!"</div> - -<p>"First let me deliver these nasturtiums that mother sent," -said Ruth. "She always remembers how fond you are of -flowers."</p> - -<p>"Thank you, they're lovely! I need them tonight for my -table, too. Will you come into the kitchen with me while I -put these in water?"</p> - -<p>"M-m," said Ruth. "Something smells good! In the oven?"</p> - -<p>"Yes, pork chops, baked apples and escalloped potatoes. -Peek in and see 'em."</p> - -<p>"Outch!" cried Ruth, holding her hand in sudden pain. "I -forgot that that pan was hot, and started to pull it out to see -better! I'm a perfect idiot! I do that every time I have anything -in the oven!"</p> - -<p>"That's a shame, Ruth, dear! Here, apply a little of this -olive oil! It's the nearest remedy I have. Vaseline is good, -too, or baking soda. Hold it with the damp cloth to keep out -the air."</p> - -<p>"It feels better already," said Ruth. "I made some gingerbread -last evening for dinner—Fred was there—and burned -my hand in the same way exactly. And even at such a cost -the gingerbread wasn't very good. I think I didn't bake it quite -long enough. How long ought it to be in the oven?"</p> - -<p>"Well, gingerbread takes longer than most quick-breads.<span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span> -Here, let me give you my time-guide for baking, and you can -keep it in your card-index. Then it's always at hand when -you want to refer to it."</p> - -<p>"Thank you, that's a good idea, Bettina. May I sit down -here at the kitchen table and copy it?"</p> - -<p>"Do, I'll get you a pencil and a piece of paper. Ruth, won't -you stay to dinner tonight?"</p> - -<p>"I can't possibly, Bettina. I am going out with mother, and -should be at home now dressing. Oh, by the way, I had a -chance to refer last night to something you made me copy and -put with my recipe cards. 'How to Remove Grass Stains'! I -got it on my white dress—a dreadful looking stain—and immediately -referred to my card-index. It said, 'Moisten with -alcohol or camphor, allow to stand five minutes, and wash out -with clear water.' The stain came out like magic! I used camphor; -we didn't happen to have any alcohol in the house."</p> - -<p>"I'm so glad it came out; that is such a pretty white dress. -And weren't you glad you knew just where to find a remedy? -It seems a little trouble to index things, but it is really worth -doing."</p> - -<p>"I think so, too. Well, there's Bob, and I must rush off. -Bob, you're going to have a good dinner tonight! I've just -been investigating!"</p> - -<p>Bob had:</p> - -<div class='menu'> -Pork Chops Escalloped Potatoes<br /> -Baked Apples<br /> -Bread Butter<br /> -Fresh Pears<br /> -Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Baked Apples</b></div> - -<div class='ingredients1'> -4 apples<br /> -8 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Select apples of uniform size. Wash and core. Place in a -pan, cover the bottom with water. Fill each cavity with sugar,<span class="pagenum"><a name="Page_113" id="Page_113">[113]</a></span> -a dash of powdered cinnamon and a tiny lump of butter. Bake -for thirty minutes, basting occasionally. Serve around the -platter of pork chops.</p> - - -<div class='recipetitle'><b>Bettina's Time-Guide for Baking Quick Breads</b></div> - -<p>Pop-overs—Thirty minutes in a hot oven.</p> - -<p>Baking-powder biscuits—Ten to fifteen minutes in a hot -oven.</p> - -<p>Corn bread—Twenty-five to forty minutes in a moderate -oven.</p> - -<p>Muffins—Twenty to twenty-five minutes in a moderate oven.</p> - -<p>Gingerbread—Thirty to forty-five minutes in a slow oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_114" id="Page_114">[114]</a></span></p> - - - - -<h2>CHAPTER XXXI</h2> - -<div class='chaptertitle'>BOB AND BETTINA ALONE</div> - - -<div class='cap'>"WHY, Bob, look at the front of your Palm Beach suit!" -exclaimed Bettina, after she had greeted Bob at the -door. "What in the world have you been doing?"</div> - -<p>"Pretty bad; isn't it!" said he, ruefully. "Frank Dixon -brought me home in his car, and he had some sort of engine -trouble. We worked on it for awhile, but couldn't fix it, so he -phoned the garage and I came home on the street car. I must -have rubbed up against some grease. Do you suppose my -clothes are spoiled?"</p> - -<p>"No-o," said Bettina, slowly, "not if I get at them. Let me -see; what is it that takes out auto grease? Oh, I know! Bob, -you go and change your clothes right away while I'm cooking -the meat for dinner. Then I'll doctor these."</p> - -<p>"What will you do to them?"</p> - -<p>"I'll rub them with lard, and let it stay on them for about -an hour. Then after dinner I'll wash them out in warm water -and soap, and then—well, Bob, I believe they'll be all as good -as new."</p> - -<p>"I thank you, Mrs. Bettina."</p> - -<p>When Bob returned and Bettina was putting the dinner on -the table, she smiled to herself over a new idea that had popped -into her head.</p> - -<p>"Bob, what would you think if I should enter some of my -nut-bread at the state fair?"</p> - -<p>"Well, is that what you've been smiling at all this time? I -think it would be fine. If I were judge you'd get first prize in<span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span> -a minute! Say, strikes me this is a pretty good dinner!"</p> - -<p>It consisted of:</p> - -<div class='menu'> -Ham Mashed Potatoes<br /> -Escalloped Onions<br /> -Rolls Butter<br /> -Dutch Apple Cake Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Ham</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> ham<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Wipe a slice of ham (one-third of an inch thick) and remove -the rind. Place in a hot frying-pan. Add the water. Cook -until brown on both sides (about fifteen minutes).</p> - - -<div class='recipetitle'><b>Escalloped Onions</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked onions<br /> -½ <abbr title="cup">C</abbr>-vegetable white sauce<br /> -3 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Mix the onions with the white sauce and pour into a buttered -baking dish. Melt the butter and add the fresh bread -crumbs. Place the buttered crumbs on top of the onions. -Brown the mixture in the oven (about fifteen minutes).</p> - - -<div class='recipetitle'><b>Dutch Apple Cake</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 egg well beaten<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 sour apple<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Mix flour, salt and baking powder. Cut in the butter. Add -the milk and egg. Mix well. Spread one-half an inch thick -in a shallow pan. Pare and cut the apples in lengthwise sections. -Lay in rows in the dough with the sharp edges pressed -lightly into the dough. Mix the sugar and cinnamon and -sprinkle over the top. Bake thirty minutes in a moderate -oven. Serve with lemon sauce.</p><p><span class="pagenum"><a name="Page_116" id="Page_116">[116]</a></span></p> - - -<div class='recipetitle'><b>Lemon Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -</div> - -<p>Mix the sugar, salt and flour well. Add the water slowly. -Cook seven minutes. Add the butter and lemon juice. Serve -hot.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_117" id="Page_117">[117]</a></span></p> - - - - -<h2>CHAPTER XXXII</h2> - -<div class='chaptertitle'>BETTINA ATTENDS A MORNING WEDDING</div> - - -<div class='cap'>"HOW lovely!" Bettina whispered to Bob after the beautiful -ceremony had taken place in the rustic grape -arbor. "How like Cousin Kate this is! But I had no idea that -Frances planned to be married out of doors, had you?"</div> - -<p>"She told me that they were hoping for fair weather, but -weren't counting on it."</p> - -<p>"And this is a regular golden day; isn't it! What a time to -remember! Bob, look at Cousin Kate's flowers! A natural -altar, without decoration! Poppies, sweet-peas, nasturtiums, -cosmos, more kinds than I can count! It's a little earlier than -they usually have weddings, too; isn't nine-thirty early?"</p> - -<p>"Yes, but Frances thought that this would be the prettiest -time for it, and you know they aren't at all conventional."</p> - -<p>"What are you two gossiping about?" shouted big Cousin -Charles in Bettina's ear: "don't you see enough of each other -at home without avoiding the rest of us at a time like this? -Go and kiss the bride and congratulate the groom as soon as -you can get to them. Fanny wants to see you particularly, Bettina. -Breakfast is to be served on the porch; don't forget that -you two are to be at the bride's table!"</p> - -<p>The wide porch looked very charming. Each table seated -four, except the one for the bridal party and near relatives, -which was in the center, surrounded by the others. On each -table was a basket of pink sweet-peas and trailing greenery. -Each simple white place-card held a flower or two, slipped -through two parallel cuts across the corner. Frances was -seated at the groom's left, and at her left sat her new brother-in-law,<span class="pagenum"><a name="Page_118" id="Page_118">[118]</a></span> -who was the best man. Next to him was the minister's -wife, then jolly Cousin Charles, the bride's father, then the -groom's mother. At the right of the groom sat Anne, Fanny's -sister, who was maid-of-honor; and next to her sat the clergyman. -Then came the bride's mother and the groom's father. -Beyond him sat Bettina, then Bettina's cousin Harry, then Aunt -Nell and Bob. That was all, for there were few near relatives -and Bettina's father and mother were in California.</p> - -<p>"Frances looks well; doesn't she?" said Aunt Nell to Bettina. -"No showers, no parties or excitement, and you can see -how simple the wedding has been. Cousin Kate is so sensible, -and so is Frances. I can tell you already that the breakfast -menu will be dainty and delicious, but simple."</p> - -<p>She was right, for it consisted of:</p> - -<div class='menu'> -Watermelon Cubes<br /> -(Served in Sherbet Glasses)<br /> -Fried Spring Chicken New Potatoes<br /> -Creamed Peas<br /> -Hot Rolls Butter<br /> -Currant Jelly Peach Ice Cream<br /> -Bride's Cake Coffee<br /> -Nuts Candy<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Fried Chicken</b></div> - -<div class='ingredients1'> -1 2½-<abbr title="pound">lb.</abbr> chicken<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -4 <abbr title="tablespoon">T</abbr>-fat (lard and butter)<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<div class='recipetitle'><b>To Prepare the Chicken for Serving and Cooking</b></div> - -<p>Cut the legs from the body, break the joint at the thigh and -cut in two. Cut off the neck and wings. Break the breastbone -and cut in two lengthwise. Break the back in two pieces lengthwise, -if desired. Plunge the pieces into cold water and allow -to drain. Sprinkle each piece with salt and paprika, and roll -in flour. Place the fat in a frying-pan. When very hot add -the chicken. Allow all the pieces to brown thoroughly; cover -the pan with a lid and add the water, lower the fire and cook<span class="pagenum"><a name="Page_119" id="Page_119">[119]</a></span> -over a moderate fire for thirty minutes. Turn frequently to -prevent scorching.</p> - - -<div class='recipetitle'><b>Gravy</b> (Six portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-fat from frying-pan<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -6 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-parsley chopped<br /> -</div> - -<p>Loosen the pieces of chicken which have stuck to the frying-pan, -add the butter, stir constantly until the butter "bubbles," -add the flour, salt and paprika. Mix thoroughly. Add the milk -slowly, cook for two minutes, add the chopped parsley and -pour the gravy into a gravy bowl for serving.</p> - - -<div class='recipetitle'><b>Bride's Cake</b> (Thirty pieces)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-butter<br /> -2½ <abbr title="cup">C</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -½ <abbr title="teaspoon">t</abbr>-almond extract<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -4 egg-whites<br /> -</div> - -<p>Cream the butter, add the sugar and continue creaming the -mixture. Mix and sift three times the flour, salt, baking powder -and cream of tartar. Add these dry ingredients alternately -with the milk to the first mixture. Add the almond and vanilla -extracts. Beat two minutes. Cut and fold in the egg-whites -which have been stiffly beaten. Pour the cake batter into a -large, round loaf cake pan, having a hole in the center. Bake -forty-five minutes in a moderate oven. When the cake is removed -from the oven, allow it to stand in a warm place for -five minutes, then with a spatula and a sharp knife, carefully -loosen the cake from the sides, and turn out onto a cake cooler. -When cool, cover with White Mountain Cream Icing.</p> - -<div class='recipetitle'><b>Suggestions for Serving the Bride's Cake</b></div> - -<p>The Bride's Cake may be baked in this form and placed in -the center of the table for the central decoration. A tall, slender -vase, filled with the flowers used in decorating, may be -placed in the hole in the cake. Place the cake upon a pasteboard -box four inches high and one inch wider than the cake.<span class="pagenum"><a name="Page_120" id="Page_120">[120]</a></span> -This gives space to decorate around the cake. The cake and -box may be placed on a reflector, which gives a very pretty effect. -If cake boxes containing wedding cakes are distributed -among the guests as favors, use the one in the round pan for -central decoration and bake others in square pan. Square -pieces may then be cut, wrapped in waxed paper, and placed -in the boxes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_121" id="Page_121">[121]</a></span></p> - - - - -<h2>CHAPTER XXXIII</h2> - -<div class='chaptertitle'>AFTER THE "TEA"</div> - - -<div class='cap'>"DOESN'T it bore you to think of cooking when you've -been out all afternoon?" asked Mrs. Dixon, wearily. -"And today the refreshments were so elaborate and everything -was so stiff and tiresome!"</div> - -<p>"I usually anticipate feeling this way," said Bettina, "and -plan to have something at home that is already prepared, and -that I can get together without much trouble. Then I put on -a house dress as quickly as I can, for I can't bear to cook in -party clothes. But I'm sure I don't know what I am going to -have for dinner tonight. Bob and I had planned to go downtown -to dinner with some friends, but just before I went out -this afternoon he phoned that the invitation had been withdrawn -because of somebody's illness."</p> - -<p>"Goodness!" cried Mrs. Dixon, "what will you do? Go -downtown yourselves?"</p> - -<p>"No; Bob doesn't enjoy that, and neither do I. I can manage -somehow, for of course there are always things in the -house to get. I'll tell you. I'll phone Bob to bring Mr. Dixon -here, and you can see what an emergency supper is like."</p> - -<p>"Oh, I couldn't think of it! You're tired, and it's nearly -six now!"</p> - -<p>"Well, what of that? You can help. And I know you're -dreading to get dinner at home. We'll just combine forces."</p> - -<p>Bettina went to the telephone and called Bob. "Hello, dear! -Please bring Mr. Dixon home to dinner with you; Charlotte -is going to stay. And if you come in his car, will you stop on<span class="pagenum"><a name="Page_122" id="Page_122">[122]</a></span> -the way and get a watermelon that has been on ice? Be sure -it's cold!"</p> - -<p>"And now," she said to Mrs. Dixon, "let me get into a house-dress, -and then for a sight of the refrigerator."</p> - -<p>"Oh, what beautiful glazed apples!" exclaimed Mrs. Dixon -ten minutes later.</p> - -<p>"They were to have been for breakfast, but I'll have them -for dinner instead. Then there are enough cold boiled potatoes -for creamed potatoes; and, besides that, we'll have an omelet. -And then I'll stir up some emergency biscuit——"</p> - -<p>"And you can explain everything that you do!"</p> - -<p>"Well, for the omelet—we'll take four good-sized eggs—one -for each of us——"</p> - -<p>"What else goes in? Milk?"</p> - -<p>"No, I think that hot water makes a more tender omelet. -Then I'll use a few grains of baking powder to assist in holding -it up, though that isn't necessary. We'll beat the yolks and -whites separately till they're very light. Goodness! There -come the men!"</p> - -<p>"Here's your watermelon, Bettina!" called Bob. "A big fellow! -Don't forget to save the rind for pickles, will you? Why, -hello, Mrs. Dixon! Frank's here!"</p> - -<p>The menu that night consisted of:</p> - -<div class='menu'> -Omelet Creamed Potatoes<br /> -Glazed Apples<br /> -Emergency Biscuit Butter<br /> -Watermelon<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Omelet</b> (Four portions)</div> - -<div class='ingredients1'> -4 eggs<br /> -4 <abbr title="tablespoon">T</abbr>-hot water<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -a little parsley<br /> -</div> - -<p>Beat the yolks until thick and lemon colored. Add hot water -(one tablespoonful to an egg), salt and pepper. Beat the -whites till stiff and dry. Cut and fold into the first mixture. -Heat the omelet pan, add the butter, turn the pan so that the<span class="pagenum"><a name="Page_123" id="Page_123">[123]</a></span> -melted butter covers the sides and bottom of the pan. Turn -in the mixture, spread evenly, turn down the fire and allow -the omelet to cook slowly. Turn the pan so that the omelet -will brown evenly. When well puffed and delicately browned -underneath, place the pan on the center shelf in a moderate -oven to finish cooking the top of the omelet. Crease across -center with knife and fold over very carefully. Allow to remain -a moment in pan. Turn gently with a spatula onto a hot -platter. Garnish with parsley. An omelet is sufficiently cooked -when it is firm to the touch when pressed by the finger.</p> - - -<div class='recipetitle'><b>Creamed Potatoes</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cold diced potatoes<br /> -1 <abbr title="tablespoon">T</abbr>-chopped parsley<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-vegetable white sauce<br /> -</div> - -<p>Add the potatoes, sprinkled with salt and pepper, to vegetable -white sauce. Add pimento and parsley. Cook three minutes, -stirring constantly.</p> - - -<div class='recipetitle'><b>Emergency Biscuit</b></div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-fat (lard and butter)<br /> -<span class='small'><sup>7</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the dry ingredients and cut in the fat. Add the milk, -mixing with a knife. Drop by spoonfuls on a buttered pan, -placing one inch apart. Bake twelve minutes in a hot oven.</p> - - -<div class='recipetitle'><b>Glazed Apples</b> (Six portions)</div> - -<div class='ingredients1'> -6 apples<br /> -1½ <abbr title="cup">C</abbr>-"C" sugar<br /> -1½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -</div> - -<p>Boil the sugar and water six minutes in a deep saucepan. -Do not stir. Pare and core the apples. Place them in the -syrup as soon as pared, to prevent them from discoloring. -Cook until apples are tender. Remove the apples from the -syrup and boil the sugar and water longer if it is not thick -enough. Add the butter to the syrup and pour in and around -the apples. Serve hot or cold. Granulated sugar may be used, -but "C" sugar gives a better flavor.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_124" id="Page_124">[124]</a></span></p> - - - - -<h2>CHAPTER XXXIV</h2> - -<div class='chaptertitle'>BETTINA GIVES A PORCH BREAKFAST</div> - - -<div class='cap'>BETTINA had risen early that beautiful July morning, for -she had much to do. Bob had insisted upon helping her, -and at eight, Ruth was coming.</div> - -<p>"Such a simple breakfast after all, Bob! Do you think she'll -like it?"</p> - -<p>"Sure she will! If she doesn't I'll disown her! Say, Bettina, -I haven't had my breakfast yet, and ten o'clock sounds -far away. May I have just one doughnut with my coffee?"</p> - -<p>"Why, Bobby, Bobby! Did I forget you? Your Aunt Elizabeth -and the whole suffrage cause is on my mind this morning, -but I didn't think even that could make me forget you. -Help yourself to anything you see that looks good!"</p> - -<p>The Aunt Elizabeth on Bettina's mind was an aunt of Bob's -who was to be in town between nine and twelve, in conference -with some of the leading suffragists of the city. She wished -to see the bungalow, and at ten o'clock Bettina was giving a -breakfast for her and the women with whom she was to confer. -It was with fear and trepidation that Bettina had invited -them, although she declared to herself that she was sure, sure, -sure, of every dish on the menu!</p> - -<p>As she arranged the great graceful yellow poppies in the -center of the porch table, set for six, she was feeling somewhat -nervous.</p> - -<p>"Bob, you must go now, or you'll be too late for the train. -Take a taxi home, not a street car."</p> - -<p>"Taxi! You don't know my Aunt Elizabeth. She'd say, -'Say, young man, if you aren't saving your money any better<span class="pagenum"><a name="Page_125" id="Page_125">[125]</a></span> -than this, you ought to be.' And we'd probably end by walking."</p> - -<p>"Hurry, dear."</p> - -<p>The train proved to be late, and Ruth and Bettina were ready -to the last detail. While beautiful, distinguished-looking Aunt -Elizabeth was dressing, Bettina was meeting guests at the door. -Before she realized it, she had introduced everybody to the -guest of honor, and was ushering them out to her charming -porch table.</p> - -<p>"Oh, Ruth," she said in the kitchen, "isn't my Aunt Elizabeth -lovely? I'll say 'mine' now, not Bob's. I was in such -a hurry that I forgot to be frightened."</p> - -<p>The breakfast consisted of:</p> - -<div class='menu'> -Moulded Cereal on Bananas Whipped Cream<br /> -Codfish Balls Egg Soufflé<br /> -Green Peas<br /> -Twin Mountain Muffins Jelly<br /> -Doughnuts Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Codfish Balls</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-raw salt fish<br /> -2 <abbr title="cup">C</abbr>-raw potatoes<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -1 egg, well-beaten<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -more salt if needed<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Shred the fish. Pare and quarter potatoes. Place the fish -and potatoes in a stewpan and cover with boiling water. Boil -twenty-five minutes or till the potatoes are soft. Do not boil -too long or they will become soggy. Drain well, mash and -beat until light. Add butter, seasoning and egg. Shape, roll -in crumbs, egg mixed with water, more crumbs, and fry in -deep fat. These may be shaped into flat cakes, rolled in -flour and sautéd in hot fat. Garnish with parsley.</p> - - -<div class='recipetitle'><b>Egg Soufflé</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -4 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -a pinch of cayenne or ¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-white sauce<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cooked peas<br /> -</div><p><span class="pagenum"><a name="Page_126" id="Page_126">[126]</a></span></p> - -<p>Melt the butter, add the flour and gradually add the -milk. Cook three minutes, add seasoning and the well-beaten -yolks. Fold in the beaten whites and turn into buttered -moulds. Set in a pan of hot water and bake in a slow oven -until firm (about twenty-five minutes). Serve with a white -sauce, highly seasoned, to which has been added one cup of -cooked peas. Pour the sauce around the soufflé.</p> - - -<div class='recipetitle'><b>Potato Doughnuts</b> (Three dozen doughnuts)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-mashed potatoes, hot<br /> -1½ <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-sweet milk<br /> -2 eggs<br /> -3 <abbr title="cup">C</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -½ <abbr title="teaspoon">t</abbr>-powdered cinnamon<br /> -</div> - -<p>Beat the eggs, add the sugar. Mash the potatoes and add -the butter and the milk. Add this mixture to the eggs and -sugar. Add the flour, baking powder, salt, nutmeg and cinnamon -sifted together. Roll one-fourth of an inch thick, cut -with a doughnut cutter, and fry in hot deep fat.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_127" id="Page_127">[127]</a></span></p> - - - - -<h2>CHAPTER XXXV</h2> - -<div class='chaptertitle'>A PIECE OF NEWS</div> - - -<div class='cap'>AS Bettina was putting the finishing touches on her porch -table, set for dinner, and humming a little song as she -tried the effect of some ragged robins in a mist of candy-tuft, -all in a brass bowl, she heard a murmur of voices at her front -door.</div> - -<p>"I'll tell just Betty; no one else must know—yet. But what -if I haven't the courage to tell even her?"</p> - -<p>"Perhaps she'll suspect anyhow!"</p> - -<p>"Goodness, Harry! You make me afraid to go in! Is my -expression different?"</p> - -<p>The answer was not audible to Bettina, though she was sure -that she heard whispers and a little suppressed laughter. Certainly -it had sounded like Alice's voice! What? Could Mr. -Harrison be with her? For a moment Bettina stood stock still, -feeling like an eavesdropper. Then she let out a gasp of amazement. -"Well!" was all she said, and sat down to think. When -the door-bell rang, she could not at first gain the composure -necessary to answer it.</p> - -<p>"Why, how are you, Alice? I haven't seen you for ages! -And Mr. Harrison! Do come in; you must stay to dinner, for -you're just in time. Bob will be home any minute."</p> - -<p>"Oh, we couldn't stay!" answered Alice. "Har—Mr. Harrison -and I were walking home from town, and when we came -to this house, we couldn't help stopping to say 'hello.'"</p> - -<p>Bettina was conscious of a strained feeling in the air, which -made her want to giggle—or shake Alice. After all, she -couldn't help overhearing! And yet she might be mistaken!<span class="pagenum"><a name="Page_128" id="Page_128">[128]</a></span> -She found herself saying—she scarcely knew what—to keep up -the conversation.</p> - -<p>"Do stay! We have a funny little dinner tonight, but I -believe you'll like it. Bob had been rather over-worked at the -office lately—and I tried today to think of some of his favorite -dishes for dinner. I wanted to have a jolly little meal to take -his mind off his worries. And it would help a lot if he could -see you two people. Do stay! Do you care for blueberry -tarts, Mr. Harrison? Well, that's to be our dessert!"</p> - -<p>"My, that sounds fine!" said Mr. Harrison. "Couldn't we -stay, after all?" he asked, turning to Alice.</p> - -<p>"Well, if you really, truly want us," said Alice to Bettina.</p> - -<p>"Why, of course I do! I'm delighted to see you! I think -we're fortunate. Mr. Harrison, you are usually so busy that -we scarcely dare invite you!"</p> - -<p>"I suppose I ought to be at work today, but I'm taking a -little holiday. I couldn't put my mind on business."</p> - -<p>He was actually blushing, Bettina thought. Suddenly she -found Alice's arms around her and Alice's laughing face hidden -on her shoulder. "Don't, Harry! Let me be the one to -tell her!"</p> - -<p>And so Bob found them, all laughing and talking at once.</p> - -<p>"Hurrah!" said he when he heard the news. "The best possible -idea! Is dinner ready, Bettina? Get out some grape -juice and we'll drink to the health and future happiness of -Alice and Harry! I'm the man that made this match!"</p> - -<p>Dinner that night consisted of:</p> - -<div class='menu'> -Fish a la Bettina Rice Cakes<br /> -Stuffed Tomato Salad<br /> -Rolls Butter<br /> -Iced Grape Juice Blueberry Tarts<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Fish a la Bettina</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-medium white sauce<br /> -1<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cooked fish<br /> -2 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -2 <abbr title="tablespoon">T</abbr>-chopped sweet pickle<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div><p><span class="pagenum"><a name="Page_129" id="Page_129">[129]</a></span></p> - -<p>Mix ingredients in order given, heat and serve on wafers.</p> - - -<div class='recipetitle'><b>Rice Cakes</b> (Four portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-boiled rice<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg yolk<br /> -6 <abbr title="tablespoon">T</abbr>-crumbs<br /> -4 <abbr title="tablespoon">T</abbr>-fat (lard and butter mixed)<br /> -</div> - -<p>Mix the rice and salt with the egg. Shape into flat cakes, -two and a half inches in diameter and one-half an inch thick. -Roll in bread crumbs and sauté in hot fat until brown on both -sides. (About eight minutes.) If the egg does not sufficiently -moisten the rice, add one tablespoon of milk.</p> - - -<div class='recipetitle'><b>Stuffed Tomato Salad</b> (Four portions)</div> - -<div class='ingredients1'> -4 tomatoes<br /> -1 <abbr title="cup">C</abbr>-chopped cabbage<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -4 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Stuff fresh tomatoes with cabbage, seasoned, and mixed with -salad dressing. Arrange the tomatoes on lettuce leaves and -place one tablespoon salad dressing on the top. Add a small -piece of green pepper or a sprig of parsley to the salad -dressing.</p> - - -<div class='recipetitle'><b>Blueberry Tarts</b> (Four portions)</div> - -<p>Fill muffin pans with plain pastry. Place two tablespoons of -mixture on each crust. Cover with pastry strips and bake -twenty minutes.</p> - - -<div class='recipetitle'><b>Blueberry Mixture</b></div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-blueberries<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-vinegar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Mix the berries, sugar, butter cut in small pieces, vinegar -and cinnamon. Cook, stirring constantly, over a moderate fire -for three minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_130" id="Page_130">[130]</a></span></p> - - - - -<h2>CHAPTER XXXVI</h2> - -<div class='chaptertitle'>BETTINA ENTERTAINS HER FATHER AND -MOTHER</div> - - -<div class='cap'>"WE had no such steak as this in California!" declared -Bettina's father with satisfaction, as Bob served him -a second helping.</div> - -<p>"But then," said Bettina's mother, "did you find anything in -California that you thought equalled anything in your own -state? Father never does," said she, laughing. "He seems to -enjoy traveling because it makes him feel that his own home -is superior to every other place on earth. And it is," she -agreed, looking about her happily. "I can say that after a -summer spent in California, I'm more than thankful to be -back again."</p> - -<p>"I was afraid that you and father would be so anxious to -open up the house that you wouldn't agree to come here for -your first meal."</p> - -<p>"Of course we're anxious to get home," said Mother, "but -after you wrote Father that if he would come here to dinner -tonight you would have a steak cooked just to suit him, he was -as eager as a boy to get here."</p> - -<p>"Well, who wouldn't look forward to it, after a summer spent -in hotels?" said Father. "And I must say that Bettina's dinner -justifies my eagerness. It's exactly right—steak and all."</p> - -<p>"Now for dessert!" said Bob. "This coffee that I've been -making in the percolator is all ready, Bettina!"</p> - -<p>For dinner that night they had:</p><p><span class="pagenum"><a name="Page_131" id="Page_131">[131]</a></span></p> - -<div class='menu'> -Pan-broiled Sirloin Steak Mashed Potatoes<br /> -Carrots<br /> -Head Lettuce Thousand Island Dressing<br /> -Sliced Bananas Quick Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pan-Broiled Steak</b> (Six portions)</div> - -<div class='ingredients2'> -2 <abbr title="pound">lb.</abbr> sirloin steak an inch and a half thick<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-parsley<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -</div> - -<p>Wipe the meat with a damp cloth. Have a tin pan sizzling -hot. Place the meat in the pan and cook directly under the -broiling flame. Turn frequently with spoons, as a fork will -pierce the meat and allow the juices to escape. A steak an -inch and a half thick should be cooked from eight to ten minutes. -Place the steak on a hot platter. Sprinkle with salt, -lemon juice and parsley. Dot with butter. Serve very hot.</p> - - -<div class='recipetitle'><b>Gravy</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-drippings from the steak<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Pour the drippings from the steak into a pan, add flour and -mix well. Allow the flour to brown, add water and milk very -slowly to the flour and drippings. Add the salt and allow to -cook until the gravy thickens. If there are not two tablespoons -of drippings, add sufficient butter to equal the amount.</p> - - -<div class='recipetitle'><b>Carrots</b> (Six portions)</div> - -<div class='ingredients1'> -6 medium-sized carrots<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Wash and scrape the carrots, cut into two-thirds inch cubes -and cook until tender in enough boiling water to cover. (About -fifteen minutes.) Drain, add the butter, salt and pepper. -Heat thoroughly and serve. Carrots may be scraped and -steamed whole or cooked whole in boiling water.</p><p><span class="pagenum"><a name="Page_132" id="Page_132">[132]</a></span></p> - - -<div class='recipetitle'><b>Quick Cake</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1½ <abbr title="cup">C</abbr>-brown sugar<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-nutmeg<br /> -8 dates, cut fine<br /> -</div> - -<p>Cream the butter, add the sugar and mix well. Add the -egg and milk, salt, flour, baking powder, cinnamon, nutmeg -and dates. Beat for two minutes. Bake in a well-buttered -loaf cake pan for thirty-five minutes.</p> - - -<div class='recipetitle'><b>Icing</b></div> - -<div class='ingredients1'> -1 egg white<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -¾ <abbr title="cup">C</abbr>-powdered sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Beat the egg white until very stiff; add water and sugar -gradually. Beat thoroughly and add the flavoring. Beat until -it will stand alone, then spread on cake. More sugar may be -added if necessary.</p> - - -<div class='recipetitle'><b>Thousand Island Salad Dressing</b> (Six portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-olive oil<br /> -juice of half a lemon<br /> -juice of half an orange<br /> -1 <abbr title="teaspoon">t</abbr>-onion juice<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-Worcestershire sauce<br /> -¼ <abbr title="teaspoon">t</abbr>-mustard<br /> -1 <abbr title="tablespoon">T</abbr>-chili sauce<br /> -1 <abbr title="tablespoon">T</abbr>-green pepper cut fine<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Place all the above ingredients in a pint fruit jar, fit a rubber -and top tightly on the jar, shake vigorously until well -mixed and creamy, and pour over head lettuce, tomatoes, -asparagus, peas, beans or spinach. Serve as a salad.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_133" id="Page_133">[133]</a></span></p> - - - - -<h2>CHAPTER XXXVII</h2> - -<div class='chaptertitle'>THE BIG SECRET</div> - - -<div class='cap'>"COME in, Alice! Now do say that you'll stay to dinner, -for we can talk afterward."</div> - -<p>"Well, if you'll take me out into the kitchen where you are -working. You see, I have all this to learn, and I'm depending -on you to help me."</p> - -<p>"Of course I'll help, Alice, but you are so clever about anything -that you care to do that I know you'll soon outstrip your -teacher. Tell me first, does anyone know the Big Secret yet?"</p> - -<p>"Not a soul but Bettina, Bob, and my family. That is what -I came to talk about."</p> - -<p>"Oh, Alice, I'd love to be the one to give the announcement -luncheon, or the breakfast, or whatever you prefer to have it!"</p> - -<p>"Would you do it, really? Bettina, I've been longing to have -you offer, but it is work and trouble, and I didn't want to -suggest it."</p> - -<p>"Why, Alice, I just enjoy that kind of work! I'd be flattered -to be allowed to have it here. Of course, you know that -I can't do anything very elaborate or expensive, but I'm sure -that between us we can think up just the prettiest, cleverest -way of telling it that any prospective bride ever had!"</p> - -<p>"Bettina, my faith is in you!"</p> - -<p>"When do you plan to be married?"</p> - -<p>"Late in October or early in November, I think. And I'd -prefer not to have it announced for a month. You see, I don't -want to allow time for too many festivities in between."</p><p><span class="pagenum"><a name="Page_134" id="Page_134">[134]</a></span></p> - -<p>"Oh, Alice, if you take my advice, you won't have any -showers or parties at all. I know you! If you do allow it, -you'll have more excitement than any bride in this town!"</p> - -<p>"Well, Harry advises me not to, but oh, Betty, you know -how it is! I know so many people, and I do like fun, and -then Mother likes to think of me as the center of things. She's -afraid that when I am married to Harry I'll become as quiet -as he is, and then too, I honestly don't think she'd feel that I -was really married without it. You know sister Lillian had -lots of excitement and more parties crowded into a day -than——"</p> - -<p>"Yes, and she was so tired that she nearly fainted when she -stood up to be married!"</p> - -<p>"That's true, but she liked the fun, anyhow. She says that -a girl can have that kind of fun only once, and she's silly to -deny herself. Well, I'll have a whole month to think it over -in. I've been sitting here all this time, Bettina, trying to decide -what it is that you are making—those croquettes, I mean."</p> - -<p>"They are potato and green corn croquettes, and Bob is very -fond of them. I made them because I happened to have some -left-over corn. Until I learned this recipe, I didn't know what -to do with the ears of cooked green corn that were left."</p> - -<p>"And what is the meat dish?"</p> - -<p>"Well, that is made of left-overs, too, but I think you'll like -it. Creole Lamb, it is called. It is made of a little cold cooked -lamb that was left from last night's dinner. The rhubarb -sauce that I am serving with the dinner was our dessert last -night. But I do have a very good new dessert!"</p> - -<p>"New or not, the dinner does sound good. There is Bob, -now, and I'm so glad, for I confess that my appetite is even -larger than usual!"</p> - -<p>The menu that night was as follows:</p> - -<div class='menu'> -Creole Lamb<br /> -Potato and Green Corn Croquettes<br /> -Rhubarb Sauce<br /> -Bread Butter<br /> -Head Lettuce French Dressing<br /> -Lemon Pie Cheese<br /> -</div><p><span class="pagenum"><a name="Page_135" id="Page_135">[135]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creole Lamb</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -½ <abbr title="tablespoon">T</abbr>-onion, chopped<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="cup">C</abbr>-meat stock or water<br /> -¼ <abbr title="cup">C</abbr>-tomato pulp<br /> -½ <abbr title="teaspoon">t</abbr>-lemon juice<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-horseradish<br /> -½ <abbr title="cup">C</abbr>-cold cooked lamb, cut in cubes<br /> -3 pieces of toast<br /> -</div> - -<p>Melt the butter, add pepper and onion. Cook two minutes -and add flour, stock, pulp, lemon juice, salt and horseradish. -Boil two minutes, stirring constantly. Add the lamb. Heat -thoroughly, and serve on toast strips.</p> - - -<div class='recipetitle'><b>Potato and Green Corn Croquettes</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-hot mashed potatoes<br /> -1 <abbr title="cup">C</abbr>-green corn pulp, cooked with<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 egg yolk<br /> -</div> - -<p>Mix all ingredients together thoroughly. Shape into cylindrical -form, roll in bread crumbs, dip in beaten egg, roll again -in crumbs. Deep fry. The egg yolks for croquettes may have -a tablespoon of water added for each yolk. The whites as well -as the yolks may be used for covering the croquettes. To get -the corn pulp, cut the kernels lengthwise of the rows, and press -out the pulp with the back of the knife. This recipe is good -for left-over corn.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_136" id="Page_136">[136]</a></span></p> - - - - -<h2>CHAPTER XXXVIII</h2> - -<div class='chaptertitle'>AFTER THE CIRCUS</div> - - -<div class='cap'>"THERE is nothing so exciting as a circus," said Ruth, -"but oh, how comfortable and peaceful it seems to -get away at last from the crowds and the noise! How quiet -and cool this porch is, Bettina. In two minutes I'll get up and -help you with dinner, but you made a mistake to put such a -comfortable chair here in this particular spot."</div> - -<p>"Ruth, stay just where you are! This meal is supper, not -dinner, and it will be ready in the shortest possible time. Where -are the men?"</p> - -<p>"Going over the plans of our house, I suppose. Fred has -worn them almost in pieces by exhibiting them so often. There -seem to be a great many details to settle at the last minute. -As for me, I'm perfectly satisfied, for I'm going to have a -kitchen exactly like yours. Bettina, what lovely nasturtiums, -and how delicious that cold sliced ham looks with more nasturtiums -to garnish it!"</p> - -<p>"Yes, and I have nasturtium leaves lining the salad bowl—and -see, I'll put one large flower on each plate!"</p> - -<p>"Don't nasturtiums always seem cool and appetizing? The -whole supper looks that way!"</p> - -<p>"Well, circus day is almost invariably warm, and people are -tired when they come home, so I planned to have a cold and -simple meal."</p> - -<p>"Isn't boiled ham hard to prepare?"</p> - -<p>"No, indeed, nothing could be simpler. I bought a half of -a ham—I like a piece cut from the large end—and I soaked it -for an hour in cold water. Then I brought it to a boil in<span class="pagenum"><a name="Page_137" id="Page_137">[137]</a></span> -fresh cold water and a little vinegar, and transferred it to the -fireless cooker for five hours. Then I baked it for an hour in -the cooker, having first trimmed it, and covered it with brown -sugar and almost as many cloves as I could stick into it. It is -very tender and good, I think—one of the best of my fireless -cooker recipes."</p> - -<p>"I am planning to have a fireless cooker when I keep house."</p> - -<p>"That is fine, Ruth! You have no idea how they save both -gas and worry. Some day I'll give you all of my best fireless -recipes; I use my cooker a great deal. For instance, this -brown bread was steamed in the cooker. A fireless is invaluable -for steaming. I usually plan to have Boston Brown Bread, -Tuna or Salmon Loaf and a pudding all steaming in the large -compartment at once. Then I've learned to bake beautiful -beans in the cooker! I wonder what our grandmothers think -of Boston Baked Beans and Boston Brown Bread all made in -the fireless! I'm sure I could prove to any of them that my -way is just as good, besides being much cooler and more economical! -Well, shall we call Fred and Bob?"</p> - -<p>The circus day supper consisted of:</p> - -<div class='menu'> -Cold Sliced Ham<br /> -Boston Brown Bread Butter<br /> -Blackberries Cream<br /> -Spiced Cake<br /> -Iced Tea Sliced Lemon<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Spiced Cake</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 egg yolks<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sour milk<br /> -1½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-ground cloves<br /> -¼ <abbr title="teaspoon">t</abbr>-mace<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -1 egg white<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar and egg yolks. Mix well. -Mix and sift all dry ingredients. Sift and add alternately with -sour milk. Add vanilla and stiffly beaten egg white. Bake in -a loaf cake pan, prepared with waxed paper, in a moderate<span class="pagenum"><a name="Page_138" id="Page_138">[138]</a></span> -oven for twenty-five minutes. Cover with "C" sugar icing.</p> - - -<div class='recipetitle'><b>"C" Sugar Icing</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-"C" sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -1 egg white<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the sugar, water and cream of tartar. Cook until the -syrup clicks when a little is dropped in cold water. Do not -stir while cooking. Have the mixture boil evenly but not too -fast. Pour gently over the beaten white of the egg. Stir and -beat briskly until creamy. Add vanilla. Place on the cake. -If too hard, add a tablespoon of water.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_139" id="Page_139">[139]</a></span></p> - - - - -<h2>CHAPTER XXXIX</h2> - -<div class='chaptertitle'>MRS. DIXON ASKS QUESTIONS</div> - - -<div class='cap'>"I HAD resolved," said Mrs. Dixon, at Bettina's dinner-table, -"not to accept another invitation to come here -until you people had eaten again at our house. But your invitations -are just too alluring for me to resist, and your cooking -is so much better than mine, and I always learn so much that—well—here -we are! For instance, I feel that I am about to -learn something this very minute! (Now, Frank, please don't -scold me if I talk about the food!) Bettina, how did you ever -dare to cook cabbage? It looks delicious and I know it is, but -I tried cooking some the other day and the whole house has the -cabbage odor in no time. Yours hasn't. Now what magic -spell did you lay on this particular cabbage?"</div> - -<p>"Let me answer that," said Bob. "I want to show off! Bettina -cooked that as she always cooks onions and turnips, in a -a large amount of water in an uncovered utensil. Isn't that -correct, Bettina? Send me to the head of the class!"</p> - -<p>"Yes, you're right. I did boil the cabbage this morning, -and of course I have a well-ventilated kitchen, but I don't -believe the odor would be noticeable if I had cooked it just -before dinner."</p> - -<p>"I never used to eat cabbage," said Bob, "but I like Bettina's -way of preparing it. She never lets it cook until it gets -a bit brown, and so it has a delicate flavor. Most people cook -cabbage too long."</p> - -<p>"Another question, Teacher. How did you manage to bake<span class="pagenum"><a name="Page_140" id="Page_140">[140]</a></span> -these potatoes so that they are so good and mealy? Mine -always burst from their skins."</p> - -<p>"Well," said Bettina, "I ran the point of the knife around -the outside of the potato. This cutting of the skin allows it -to swell a little and prevents it from bursting. Then I baked -it in a moderate oven. Another thing. I've discovered that -it is better not to pierce a potato to find out if it is done. I -press it with my fingers, and if it seems soft on the inside, I -remove it from the oven and press the skin until it breaks, -allowing the steam to escape. If I don't do that, a mealy -potato becomes soggy from the quickly condensing steam."</p> - -<p>"Oh, Bettina, I'm so glad to know that! I like baked potatoes -because I know they are so digestible, but I never can -make them like these. Now I won't monopolize the conversation -any longer. You men may discuss business, or the war, -or anything you choose."</p> - -<p>The dinner that night was as follows:</p> - -<div class='menu'> -Hamburger Steak Lemon Butter<br /> -Baked Potatoes Escalloped Cabbage<br /> -Bread Butter<br /> -Prune Soufflé<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Hamburger Steak</b> (Six cakes)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> of beef cut from the round<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-onion salt or onion juice<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Grind the meat twice and add the seasoning. Shape into -cakes two and a half inches in diameter and one inch thick, -handling as little as possible. Place on a hot pan and cook -under the broiler twelve minutes, turning when brown. Dot -with butter and serve hot.</p> - - -<div class='recipetitle'><b>Lemon Butter for the Steak</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="tablespoon">T</abbr>-minced parsley<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Mix in order given and spread on hot meat of any kind, -broiled steak, chops or fish.</p><p><span class="pagenum"><a name="Page_141" id="Page_141">[141]</a></span></p> - - -<div class='recipetitle'><b>Baked Potatoes</b> (Four portions)</div> - -<p>Select potatoes of a uniform size. Wash thoroughly with a -vegetable brush. Run the point of the knife around the outside -of the potato. Bake in a moderate oven forty to sixty -minutes.</p> - - -<div class='recipetitle'><b>Escalloped Cabbage</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cooked cabbage<br /> -1 <abbr title="cup">C</abbr>-white sauce<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="cup">C</abbr>-bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Remove the outer leaves of a two and a half pound head of -cabbage. Cut in half (using but half for dinner). Wash -thoroughly and cut in shreds or chop moderately fine. Put in -a large kettle of rapidly boiling water. Boil for twenty minutes. -Drain well, add one-half a teaspoon salt. Make the -white sauce, add the cabbage and paprika, mix well. Place in -a buttered baking dish. Cover with buttered crumbs and place -in a moderate oven until browned.</p> - - -<div class='recipetitle'><b>Prune Soufflé</b> (Four portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> prunes<br /> -6 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice or ½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -2 egg whites<br /> -</div> - -<p>Wash the prunes thoroughly, cover with water, and allow -to soak three hours. Cook slowly in the same water until soft. -Remove the stones from the prunes, and save the pulp and -juice. Add sugar, cook until very thick (about three minutes). -Stir constantly. Cool, add the lemon juice. Cut and fold in -the stiffly beaten egg whites. Fill a well-buttered open tin -mould half full of the mixture. Place the pan in another pan -filled with boiling water. Cook in a slow oven until well -raised, firm, and light brown in color (about twenty-five minutes). -Serve with the following custard sauce:</p> - - -<div class='recipetitle'><b>Custard Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 egg yolks<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Beat egg yolks until light, in the upper part of a double<span class="pagenum"><a name="Page_142" id="Page_142">[142]</a></span> -boiler. Add sugar, flour and salt. Mix well and slowly add -the milk. Cook over the lower part of the boiler until thick -enough to coat a silver spoon. Beat well, add the extract, and -cool.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_143" id="Page_143">[143]</a></span></p> - - - - -<h2>CHAPTER XL</h2> - -<div class='chaptertitle'>A TELEGRAM FROM UNCLE ERIC</div> - - -<div class='cap'>"WHAT shall I do with this butter, Bettina?" inquired -Bob, who was helping to clear off the table after -dinner one evening. "Put it in the ice-box?"</div> - -<p>"The butter from the table?" asked Bettina. "No, Bob, I -keep that left-over butter in a covered dish in the cupboard. -You see, there are so many times when I need butter for cake -making or cooking, and prefer not to have it very hard. Then -I use that cupboard butter. There's the doorbell, Bob. Now -who do you suppose that can be?"</p> - -<p>"A telegram from Uncle Eric," said Bob, when he returned -from the door. "Well, isn't that the limit! He's coming tonight!"</p> - -<p>"Tonight!" echoed Bettina.</p> - -<p>"Yes, on business. You see, there are so many people in -town for the state fair and there are several that he must see. -He's a queer old fellow—Uncle Eric is—and he has some queer -notions. Doesn't like hotels, or anything but home cooking. -He doesn't want anything elaborate, but he's pretty fussy about -what he does want. I'm sorry for you, Bettina, but I guess -we'll have to make him welcome. He's been pretty good to -me, in his funny way, and so I suppose he feels he can descend -on us without warning."</p> - -<p>"But, Bob—tonight! Why, I'm not ready! I haven't groceries -in the house, or anything! And I was planning to give -you a cooked cereal for breakfast tomorrow."</p> - -<p>"It's too bad, Betty," said Bob sympathetically, "but it seems<span class="pagenum"><a name="Page_144" id="Page_144">[144]</a></span> -as if we'll just have to manage some way. Uncle Eric has -been good to me, you see. He's an old fogy of a bachelor, but -he has a warm heart way down underneath his crusty exterior. -And——"</p> - -<p>"Don't you worry, Bob," said Bettina heartily. "We will -manage. As a rule, I think it's pretty poor taste for anyone -to come without warning or an invitation, but maybe Uncle -Eric is an exception to all the rules. Tell me about him; do -you have time? When does the train get in? Do you have -to meet it?"</p> - -<p>"I guess I'd better hurry right off now."</p> - -<p>"But, Bob, tell me! What must I have for breakfast?"</p> - -<p>"Anything but a cereal, Betty! Uncle Eric draws the line -at cereals. He has an awful time with his cooks, too. They -never suit him."</p> - -<p>"Goodness, Bob!" said Betty, in despair. "And I have almost -nothing in my cupboard. It's as bare as Mother Hubbard's!"</p> - -<p>"Good-bye, dear! I'm off! I know you'll think of some -thing."</p> - -<p>Bettina smiled hopelessly at the masculine viewpoint, and -as soon as Bob had gone she sat down to think, a dish towel -in one hand and a spoon in the other.</p> - -<p>"Be a sport, Bettina," she murmured to herself. "If Uncle -Eric doesn't like his breakfasts, it's his own fault for coming. -Get a pencil and paper and plan several cereal-less breakfasts, -so that while he is here you will never be at a loss."</p> - -<p>Thus fortified by her common sense and what is less common, -her sense of humor, Bettina soon evolved the following -breakfast menus for Uncle Eric:</p> - -<div class='menu'> -(1)<br /> -Cantaloupe<br /> -French Toast Maple Syrup<br /> -Broiled Bacon<br /> -Coffee<br /> -<br /> -(2)<br /> -Fresh Pears<br /> -Creamed Beef on Toast<br /> -<span class="pagenum"><a name="Page_145" id="Page_145">[145]</a></span>Coffee<br /> -<br /> -(3)<br /> -Cantaloupe<br /> -Sweet Milk Griddle Cakes<br /> -Syrup<br /> -Coffee<br /> -<br /> -(4)<br /> -Baked Apples<br /> -Broiled Ham Graham Muffins<br /> -Coffee<br /> -<br /> -(5)<br /> -Fresh Plums<br /> -Codfish Balls Twin Mountain Muffins<br /> -Coffee<br /> -<br /> -(6)<br /> -Cantaloupe<br /> -Waffles Syrup<br /> -Coffee<br /> -<br /> -(7)<br /> -Watermelon<br /> -Corn Oysters Syrup<br /> -Toast<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>French Toast</b> (Three portions)</div> - -<div class='ingredients1'> -6 slices stale bread<br /> -2 eggs<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -T-sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Beat the eggs slightly, add salt, milk and sugar. Place in a -shallow dish. Soak bread in the mixture until soft. Cook -on a hot, well-greased griddle, browning on one side and then -turning and browning on the other. Serve hot with maple -syrup.</p> - - -<div class='recipetitle'><b>Sweet Milk Griddle Cakes</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg, well-beaten<br /> -</div> - -<p>Mix the flour, baking powder and salt, add the milk to the -well-beaten egg, and pour the liquid slowly into the dry ingredients. -Beat thoroughly for one minute. Put a spoonful on<span class="pagenum"><a name="Page_146" id="Page_146">[146]</a></span> -a hot, well-greased griddle. When done on one side, turn, and -brown on the other. Never turn more than once.</p> - - -<div class='recipetitle'><b>Broiled Bacon</b> (Three portions)</div> - -<div class='ingredients1'> -6 slices of bacon<br /> -</div> - -<p>Place bacon slices, which have had the rind removed, on a -hot tin pan and set directly under a flame for three minutes. -Turn and broil the other side.</p> - - -<div class='recipetitle'><b>Corn Oysters</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-corn<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-bread crumbs<br /> -1 well-beaten egg<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -½ <abbr title="teaspoon">t</abbr>-sugar<br /> -</div> - -<p>Mix the corn, egg, bread crumbs, salt, pepper and sugar. -Shape into cakes two inches in diameter and one-half an inch -thick. Grease a griddle or a frying-pan thoroughly, and when -very hot, place fritters on the pan. When brown on one side, -turn over onto the other side. Serve hot, with syrup.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_147" id="Page_147">[147]</a></span></p> - - - - -<h2>CHAPTER XLI</h2> - -<div class='chaptertitle'>BETTINA ENTERTAINS STATE FAIR VISITORS</div> - - -<div class='cap'>THE next morning when Bob and Uncle Eric had partaken -of a cereal-less breakfast, and Uncle Eric had even complimented -the cook, Bettina called her mother on the telephone.</div> - -<p>"I was about to call you, Bettina. Won't you go to the fair -with us this afternoon? You know Cousin Mabel and the -children are here from Ford Center, and Cousin Wilfred may -arrive some time this morning."</p> - -<p>"You do have your hands full this week, don't you, Mother? -Uncle Eric is at home only for breakfast, and I called up to -ask if you would all come here to dinner tonight."</p> - -<p>"Oh, Bettina! I'm afraid it will be too much work for you, -dear!"</p> - -<p>"I'll plan a simple meal, Mother; one that I can get together -in a hurry. In fact I've already planned it."</p> - -<p>"But, in that case, you couldn't go to the fair with us this -afternoon, could you? And it's said to be especially good today."</p> - -<p>"Why, yes, I could go. I can get the most of my dinner -ready this morning. What time would you start?"</p> - -<p>"At two, I think. Well, Bettina, we'll come, but you must -make the meal simple, for we won't be back till six."</p> - -<p>"Don't worry, Mother."</p> - -<p>Bettina hastened to make her preparations, and at half after -one her house was in order and she was ready to go. Besides, -she was comfortably conscious of a well-filled larder—cold -fried chicken ready and waiting, cold boiled potatoes to be<span class="pagenum"><a name="Page_148" id="Page_148">[148]</a></span> -creamed, green corn to be boiled, peaches to be sliced, and -delicious chocolate cookies to delight the hearts of the children.</p> - -<p>"It will take only a few moments," she thought as she arranged -the nasturtiums on her dining table, "to set the table, -cream the potatoes, boil the corn, slice the peaches and make -the tea. And I believe it's the sort of a dinner that will suit -them."</p> - -<p>The dinner for state fair guests consisted of:</p> - -<div class='menu'> -Cold Fried Chicken Creamed Potatoes<br /> -Corn on the Cob<br /> -Sliced Peaches Chocolate Cookies<br /> -Tea Milk<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Potatoes as Bettina Served Them</b> (Six portions)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-cold, cooked potatoes, chopped<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -6 <abbr title="tablespoon">T</abbr>-grated cheese<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Melt the butter, add the flour and seasoning and mix well; -gradually add the milk and cheese. Cook until the consistency -of vegetable white sauce (about one minute after it boils). -Add the potatoes, cook four minutes, stirring constantly, and -serve.</p> - - -<div class='recipetitle'><b>Chocolate Cookies</b> (Three dozen)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 egg<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 square chocolate<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar and cream well. Add alternately -the sifted flour, salt, baking powder and egg beaten in -milk. Add the melted chocolate and vanilla. Turn out on a -floured board and roll a small portion at a time to one-fourth -of an inch in thickness. Cut with a floured cooky cutter. Place -on a buttered, floured pan and bake in a moderate oven until -slightly brown. (About ten minutes.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_149" id="Page_149">[149]</a></span></p> - - - - -<h2>CHAPTER XLII</h2> - -<div class='chaptertitle'>UNCLE JOHN AND AUNT LUCY</div> - - -<div class='cap'>AS Bettina was standing before a beautiful exhibit of honey -in the agricultural building, she was startled by a hand -upon her shoulder.</div> - -<p>"Gracious, Uncle John!" she exclaimed. "How you frightened -me! But I'm so glad to see you! Where is Aunt Lucy?"</p> - -<p>"Here, somewhere. You know she took a few prizes herself -and is probably hanging around to hear any stray compliments -for her butter or preserves."</p> - -<p>"Aren't you ashamed, John!" said Aunt Lucy, herself appearing -like magic. "I was just looking for the queen bee -among the others in this glass case."</p> - -<p>"And here she is!" said Uncle John, laying his hand on Bettina's -shoulder, and laughing delightedly at his own joke. -"You've been looking in the wrong place."</p> - -<p>"For that, Uncle John, I'm going to beg you and Aunt Lucy -to come home with me to dinner. Won't you? When did you -come in?"</p> - -<p>"This morning, and we're making a day of it. We'd like -to see the fireworks this evening, but perhaps we could go to -your house and get back again. For that matter, you and Bob -could go with us to see the fireworks. How about it?"</p> - -<p>"Oh, that would be splendid! Bob couldn't come to the -fair this afternoon, and I came with a friend."</p> - -<p>"Well, we'll take you both home in the car. When shall we -see you? Five o'clock? Fine! And you and Bob must come -back with us this evening."</p> - -<p>Dinner that night consisted of:</p><p><span class="pagenum"><a name="Page_150" id="Page_150">[150]</a></span></p> - -<div class='menu'> -Broiled Ham<br /> -Hashed Brown Potatoes Pickled Beets<br /> -Bread Butter<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Hashed Brown Potatoes</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-chopped potatoes<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -a pinch of pepper<br /> -4 <abbr title="tablespoon">T</abbr>-fat<br /> -</div> - -<p>Put fat in frying-pan, when very hot, add the potatoes, salt -and pepper. Cook three minutes, allowing to cook without -stirring for two minutes. Fold as an omelet and turn onto a -hot platter. Garnish with parsley.</p> - - -<div class='recipetitle'><b>Pickled Beets</b> (Four portions)</div> - -<div class='ingredients1'> -6 beets<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-vinegar<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Wash the medium-sized beets thoroughly, and cook until -tender in boiling water. Drain, cover with cold water and slip -off the skins. Slice the beets into one-fourth inch slices. Cover -with vinegar and sugar. Allow to stand two hours before -using.</p> - - -<div class='recipetitle'><b>Brown Betty</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-sliced apples<br /> -1 <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -¼ <abbr title="cup">C</abbr>-brown sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-water<br /> -</div> - -<p>Mix the apples, all but two tablespoons of the bread crumbs, -brown sugar, and cinnamon. Add the melted butter and pour -into a buttered baking-dish. Pour the water over the whole -mixture. Use the remainder of the crumbs and a little melted -butter for the top. Bake forty-five minutes in a moderate -oven. Serve hot or cold with hard sauce.</p> - - -<div class='recipetitle'><b>Hard Sauce for Brown Betty</b> (Four portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-powdered sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -1 <abbr title="teaspoon">t</abbr>-boiling water<br /> -</div> - -<p>Cream the butter, add the boiling water, and the sugar -gradually. Stir until the sauce is creamy. Add vanilla and -lemon extract. Set in the ice-box to harden. Serve cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_151" id="Page_151">[151]</a></span></p> - - - - -<h2>CHAPTER XLIII</h2> - -<div class='chaptertitle'>SUNDAY DINNER AT THE DIXON'S</div> - - -<div class='cap'>"YOU seem to have gained in weight, Frank," said Bob, -as he and Bettina sat down to Sunday dinner with the -Dixons.</div> - -<p>"And what's more, I've gained in spirits! Say, there's nothing -like living in a real home! Why, people, just think of -having Charlotte say to me as she did yesterday, 'Frank, Bob -and Bettina are coming to dinner to-morrow, and I want you -to plan the menu!' And here it is! Excuse me for seeming -too proud of my own good judgment and my wife's skill in -cookery, but——"</p> - -<p>"Hush, Frank! Maybe Bob and Bettina won't like your -choice of dishes or your wife's cooking!"</p> - -<p>"What!" said Bob. "I have yet to meet the person who -doesn't like fried chicken! And roasting ears and new potatoes! -Sa-ay!"</p> - -<p>"It's a man-size dinner all right, isn't it?" said Mr. Dixon. -"You know ever since I was a boy my idea of Sunday dinner -(at least in the summer) has been fried chicken with gravy, -new potatoes, boiled corn on the cob, and ice cream with sliced -peaches! Because ice cream is coming, isn't it, Charlotte? At -least I ordered it, and this appears to be my lucky day!"</p> - -<p>"Indeed, it is coming," said Mrs. Dixon. "You see, Bettina, -ever since I came to keep house (thanks to you) I've -longed for the time to come when I could let Frank plan a company -meal that I could carry out to the last detail. I have tried -all these things before, although not all at the same time. I -have always suspected that he would order fried chicken and<span class="pagenum"><a name="Page_152" id="Page_152">[152]</a></span> -its accessories (a 'little boy dinner' I called this), so when I -told him that he might plan the meal, I knew that I could cook -it. You see, I have wanted to invite you and Bob—oh, I've -been thinking of it for a long time, but you can cook so well -that I thought perhaps you'd rather eat at home!"</p> - -<p>"Charlotte, this is a perfect dinner—far better than I could -get, I know."</p> - -<p>"This salad is an acquired taste with me," put in Mr. Dixon. -"In my boyhood, my ideal dinner did not include salad, but -Charlotte said there must be one, so this was my choice. I -mixed the oil-dressing myself," he added with pride.</p> - -<p>"It was a simple dinner to get," said Mrs. Dixon. "But now, -Frank, we mustn't boast any more about our own dinner, must -we? Bob and Bettina will laugh at us. You see, we're regular -children since we took the house, but we do have lots of -fun. I wouldn't go back to hotel living for anything in the -world!"</p> - -<p>"And neither would I," said Frank, "if for no other reason -than the joy of entertaining our friends at dinner this way!"</p> - -<p>Their Sunday dinner consisted of:</p> - -<div class='menu'> -Fried Chicken New Boiled Potatoes<br /> -Corn on the Cob<br /> -Bread Butter<br /> -Sliced Cucumber, Tomato and Onion Salad<br /> -Oil Dressing<br /> -Vanilla Ice Cream with Peaches<br /> -White Cake Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Vegetable Salad</b> (Four portions)</div> - -<div class='ingredients1'> -2 medium-sized tomatoes<br /> -½ cucumber<br /> -1 onion<br /> -</div> - - -<div class='recipetitle'><b>Dressing</b></div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-vinegar<br /> -2 <abbr title="tablespoon">T</abbr>-oil<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Cut the peeled tomatoes and cucumber in one-third inch -cubes, mix with the onion chopped fine. Add the dressing,<span class="pagenum"><a name="Page_153" id="Page_153">[153]</a></span> -which has been well mixed, and allow to stand ten minutes in -a cold place. Serve on head lettuce.</p> - - -<div class='recipetitle'><b>Peaches for Ice Cream</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-peaches, sliced<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Add the sugar to the peaches and allow to stand in the ice -box for ten minutes. Place peaches around the ice cream.</p> - - -<div class='recipetitle'><b>White Cake</b> (Twenty pieces)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1½ <abbr title="cup">C</abbr>-sugar<br /> -2<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sifted flour<br /> -5 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -4 egg whites, beaten stiffly<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add the sugar, and continue creaming for -two minutes. Alternately add all the dry ingredients and the -milk. Beat well. Cut and fold in the egg-whites. Add the -flavoring. Bake in two buttered layer-cake pans, twenty-five -minutes in a moderate oven. Cover with "C" sugar icing.</p> - - -<div class='recipetitle'><b>"C" Sugar Icing</b> (Twenty portions)</div> - -<div class='ingredients1'> -3 egg whites<br /> -3 <abbr title="cup">C</abbr>-"C" sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cook the sugar and water together without stirring until -the icing "clicks" in cold water. Remove from the fire and -pour very slowly over the stiffly beaten egg-whites. Beat vigorously -and continuously until the icing gets thick and creamy. -Add the vanilla. Spread on the cake.</p> - - -<div class='recipetitle'><b>Vanilla Ice Cream</b> (Six portions)</div> - -<div class='ingredients1'> -1 qt. cream<br /> -¾ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-vanilla<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix cream, sugar, vanilla and salt. Place in a scalded and -chilled freezer. Turn until the mixture stiffens. Pack for two -hours to ripen.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_154" id="Page_154">[154]</a></span></p> - - - - -<h2>CHAPTER XLIV</h2> - -<div class='chaptertitle'>A RAINY EVENING AT HOME</div> - - -<div class='cap'>"THIS is just the kind of a cold, rainy evening," said -Bob as he pushed back his chair, "that makes me feel -like making candy."</div> - -<p>"Fine!" said Bettina. "What kind shall it be?"</p> - -<p>"Penoche, if you have all the ingredients."</p> - -<p>"I think I have. Let's see. It's better when it's made partly -with 'C' sugar, and I have that. I wonder if there will be -enough milk left for breakfast if we use a little! Well, penoche -really tastes exactly as good when it is made with water instead, -though, of course, it isn't so rich. But then, I think, we -do have enough milk."</p> - -<p>"First of all, though," said Bob, "we'll wash these dishes. -It was a mighty good dinner tonight, Bettina. The nice kind of -a hot meal that it seems good to come home to on a night like -this."</p> - -<p>"It was an oven dinner, Bob. You see, the meat loaf, the -escalloped potatoes, and the rice pudding were all in the oven -at once. I always try to use the oven for more than one dish -if I am using it at all."</p> - -<p>"We seem to have eaten all of this tomato sauce," said Bob, -as he carried out the dish, "but there is a good deal of meat -left. Will you have to make more sauce?"</p> - -<p>"No, I planned just enough for one meal. Then, tomorrow, -I'll serve the rest of the meat cold without a sauce. How did -you like the rice pudding hot as it was tonight? You know -I usually serve it cold."</p> - -<p>"It tasted very good for a cold evening. There, all these<span class="pagenum"><a name="Page_155" id="Page_155">[155]</a></span> -dishes are ready to wash, Bettina. Will you get out some tea -towels for me?"</p> - -<p>The dinner that night consisted of:</p> - -<div class='center'> -Hot Beef Loaf Tomato Sauce<br /> -Escalloped Potatoes<br /> -Bread Butter<br /> -Rice Pudding<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Beef Loaf</b> (Five portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> beef cut from the round<br /> -¼ <abbr title="pound">lb.</abbr> salt pork<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-onion salt<br /> -¼ <abbr title="cup">C</abbr>-cracker or bread crumbs<br /> -1 egg yolk<br /> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Grind the meat well, and mix all the ingredients excepting -the butter. Pat into an oblong shape and place in a well-buttered -pan. Add three tablespoons of water to the pan, and -place the butter in small pieces on the top of the loaf. Cover -the pan and bake thirty-five minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Tomato Sauce</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-tomatoes, cut up<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 bay leaves<br /> -1 <abbr title="teaspoon">t</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-ground cloves<br /> -1 slice of onion or<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="tablespoon">T</abbr>-onion salt<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Simmer for fifteen minutes the tomatoes, water, bay leaves, -sugar, cloves and onion. Strain and press out all the pulp. -Melt the butter, add the flour, blend well, slowly add the -strained tomato and salt. Cook one minute. Serve hot on -the meat.</p> - - -<div class='recipetitle'><b>Escalloped Potatoes</b> (Three portions)</div> - -<div class='ingredients1'> -4 potatoes (medium sized)<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -milk (about one cup)<br /> -</div> - -<p>Wash and peel the potatoes. Slice very thin. Mix through -the sliced potatoes, the flour, salt, pepper and the butter in<span class="pagenum"><a name="Page_156" id="Page_156">[156]</a></span> -small pieces. Place the mixture in a well-buttered pan or baking -dish, and cover with milk. Usually one cup suffices. Bake -in a moderate oven forty-five to fifty minutes. (Do not fill -the pan more than three-fourths full, as the potatoes will boil -over.)</p> - - -<div class='recipetitle'><b>Rice Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -1¼ <abbr title="cup">C</abbr>-milk<br /> -1 egg<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="cup">C</abbr>-cooked rice<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -</div> - -<p>Beat the egg, add the sugar, salt, nutmeg, vanilla, and milk. -Add the rice. Pour the mixture into a well-buttered baking -dish and dot over with the butter. Bake in a moderate oven -twenty-five minutes. It may be served hot or cold. Cream -may be served with it if desired.</p> - - -<div class='recipetitle'><b>Penoche</b></div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-"C" sugar<br /> -1 <abbr title="cup">C</abbr>-granulated sugar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -¼ <abbr title="cup">C</abbr>-nut-meats<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the sugar, butter, milk and cream of tartar. Cook, -stirring occasionally to prevent from scorching, until a soft -ball is formed when a little candy is dropped in cold water. -Remove from the fire, and do not stir until it is cool. Put back -on the stove for one minute, stirring constantly. Remove from -stove, and beat vigorously until very creamy. Add the nuts -and vanilla. When hard and creamy, remove from the pan, -patting into shape and kneading until soft and creamy. Place -on a buttered pan, patting to the thickness of three-fourths of -an inch. Cut into the desired shape.</p> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_157" id="Page_157">[157]</a><br /><a name="Page_158" id="Page_158">[158]</a></span></p> - - - - -<h2><i>SEPTEMBER.</i></h2> - - -<div class='menu'> -<i>Apple-tree, apple-tree, crowned with delight,<br /> -<span style="margin-left: 1em;">Give me your fruit for a pie if you will;——</span><br /> -Crusty I'll make it, and juicy and light!——<br /> -<span style="margin-left: 1em;">Give me your treasure to mate with my skill!</span></i><br /> -</div> - -<div class="figcenter" style="width: 493px;"> -<img src="images/oi_160.jpg" width="493" height="600" alt="woman holding up a pie, cherub on table" /> -</div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_159" id="Page_159">[159]</a></span></p> - - - - -<h2>CHAPTER XLV</h2> - -<div class='chaptertitle'>RUTH MAKES AN APPLE PIE</div> - - -<div class="image-left"> -<img src="images/oi_161.jpg" width="270" height="268" alt="Woman rolling out a pie crust in front of an open window" /> -</div> - -<div class='unindent'><span class='letter'>"I</span>'LL tell you, Ruth," said -Bettina, in answer to some -questions, "you come home with -me now, and make an apple pie -for our dinner! I'll watch and -direct you, and perhaps I can -show you what made the crust -tough on the one you made at -home. Do come. I can't promise -you an elaborate dinner tonight, -for my funds are very -low and I must be careful. But I had planned to make an -apple pie myself. Bob is so fond of it that no matter what else -we may have, an apple pie dinner is a feast to him."</div> - -<p>"But goodness, Bettina! I might spoil it!"</p> - -<p>"No, you wouldn't, and I would show you just what to do. -I suspect that you handled the dough too much before and -that was what made the pie seem tough."</p> - -<p>"I suppose I did; I was so anxious to have it well mixed."</p> - -<p>"Did you use your fingers in mixing in the shortening? I -know that many good cooks do it, but it is really better to use -a knife, with the blade flat. And then roll the pastry out just -as lightly as possible."</p> - -<p>"Do you make pastry with lard or butter?"</p> - -<p>"I usually make it with an equal amount of each. Lard -makes a more tender crust than butter, and a whiter crust, -but I think butter gives it a better flavor."</p><p><span class="pagenum"><a name="Page_160" id="Page_160">[160]</a></span></p> - -<p>Bettina and Ruth had reached home by this time, and Bettina -brought out the materials for Ruth's pie. "I'll give you -ice-water to moisten the pastry," said she; "it isn't necessary, -but it is really better in the summer time. And while you're -mixing in the shortening with this knife, I'll be cooking some -eggs hard for eggs a la goldenrod which I am going to give -you tonight."</p> - -<p>"Eggs a la goldenrod!" exclaimed Ruth, "How good that -does sound!"</p> - -<p>"It is a very good luncheon-dish, but I find it also good -for dinner when I'm not having meat. I think it looks appetizing, -too."</p> - -<p>"I must learn how to make it. You know Father comes home -at noon, and it is hard to think of a variety of luncheon-dishes. -I usually have eggs or cheese in some form or other, but 'eggs -a la goldenrod,' are new to me."</p> - -<p>"We also have cottage-cheese tonight," said Bettina. "I -plan to make it about once a week. Ruth, I believe I hear Bob -now! Well, he'll have to wait half an hour or more for his -dinner!"</p> - -<p>That night they had:</p> - -<div class='menu'> -Eggs a la Goldenrod Potato Cakes<br /> -Strained Honey Cottage Cheese<br /> -Bread Butter<br /> -Apple Pie Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Eggs a la Goldenrod</b> (Four portions)</div> - -<div class='ingredients1'> -3 hard-cooked eggs<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-parsley<br /> -</div> - -<p>Melt the butter, add the flour, salt and pepper. Mix well. -Add the milk gradually. Cook until a white sauce consistency. -Add chopped egg-whites. Pour this mixture over slices of -toast arranged on a platter. Force the yolks through a strainer -on top of the sauce on the toast. Garnish with parsley and -serve hot.</p><p><span class="pagenum"><a name="Page_161" id="Page_161">[161]</a></span></p> - - -<div class='recipetitle'><b>Potato Cakes</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-mashed potatoes<br /> -1 <abbr title="tablespoon">T</abbr>-lard<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Form cold seasoned mashed potato into cakes two inches -in diameter. Dip the cakes lightly into a little flour. Allow -one tablespoon butter and one tablespoon lard to get very hot -in a frying-pan. Put in the cakes, brown on each side, and -serve.</p> - - -<div class='recipetitle'><b>Cottage Cheese</b> (Four portions)</div> - -<div class='ingredients1'> -1 qt. sour milk<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-cream<br /> -</div> - -<p>Place thick freshly soured milk over a pan of hot water, not -boiling. When the milk is warm and the curds separate from -the whey, strain off the whey in a cheese cloth. Put into a -bowl, add salt, pepper and cream to taste. Stir lightly with a -fork.</p> - - -<div class='recipetitle'><b>Some of Bettina's Pastry Rules</b></div> - -<p>One—All the materials must be cold.</p> - -<p>Two—Always roll one way and on one side of the pastry.</p> - -<p>Three—Shortening should be handled as little as possible.</p> - -<p>Four—Dough should be mixed with a knife and not touched -with the hands.</p> - -<p>Five—Shortening should be cut in with a knife.</p> - -<p>Six—Cook pastry in a hot oven having the greatest heat -at the bottom so that it may rise before browning. Crust is -done when it slips from the pan.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_162" id="Page_162">[162]</a></span></p> - - - - -<h2>CHAPTER XLVI</h2> - -<div class='chaptertitle'>BETTINA MAKES APPLE JELLY</div> - - -<div class='cap'>"WHAT have you been doing?" asked Bob, as he and -Bettina sat down to dinner.</div> - -<p>"Oh, Bob, I've had the nicest day! Mother 'phoned me this -morning that Uncle John had brought her several big baskets -of apples from the farm, and that if I cared to come over to -help, we would put them up together, and I might have half. -Well, we made apple jelly, plum and apple jelly, and raspberry -and apple jelly. I had made all these before, and knew how -good they were, but I learned something new from Mother -that has made me feel happy ever since."</p> - -<p>"And so you came home, and in your enthusiasm made this -fine dandy peach cobbler for dinner!"</p> - -<p>"Bob, that was the very way I took to express my joy!"</p> - -<p>"Well, what is this wonderful new apple concoction?"</p> - -<p>"Perhaps it isn't new, but it was new to me! It is an apple -and mint jelly, and I know it will be just the thing to serve -with meat this winter."</p> - -<p>"How did you make it? (I hope you are noticing how interested -I'm becoming in all the cooking processes!)"</p> - -<p>"Well, I washed and cut into small pieces four pounds of -greening apples. Then I washed and chopped fine one cup -of fresh mint, and added it to the apples. I covered the mixture -with water, and cooked it all till the apples were so tender -that they were falling to pieces. I strained it then, and used -three-fourths of a cup of sugar for each cup of juice. I cooked -this till the mixture jellied, and then I added four teaspoons of<span class="pagenum"><a name="Page_163" id="Page_163">[163]</a></span> -lemon juice and enough green vegetable color paste to give it a -delicate color."</p> - -<p>"Isn't that coloring matter injurious?"</p> - -<p>"Oh, no, Bob! It's exactly as pure as any vegetable, and it -gives things such a pretty color. Why, I use it very often, and -I'm sure that more people would try it if they knew how successful -it is! It is such fun to experiment with. Of course, I -never use anything but the vegetable coloring."</p> - -<p>"Well, go on with the jelly. What next?"</p> - -<p>"That's all, I think. I just poured it into glasses, and there -it is, waiting for you to help me carry it home from Mother's. -Now, Bob, won't that be good next winter with cold roast beef -or cold roast veal? I know it will be just the thing to use with -a pork roast!"</p> - -<p>"I'm growing very enthusiastic. Sounds fine. But speaking -of cooking, this is a mighty good dinner. I like peach cobbler -as well as any dessert there is."</p> - -<p>"I'm glad you like it. But I forgot to tell you, Bob, that I'm -to have all the apples I can use in the fall. Uncle John has -promised them to me. Then Mother says we'll make cider. -Won't that be fine?"</p> - -<p>"I should say it will! Cider and doughnuts and pumpkin -pie! Makes me long for fall already! But then, I like green -corn and watermelon and peaches, so I suppose I can wait."</p> - -<p>That evening Bettina served:</p> - -<div class='menu'> -Sliced Beef Loaf<br /> -Sautéd Potatoes Creamed Corn<br /> -Cinnamon Rolls Butter<br /> -Peach Cobbler Cream<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Sautéd Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -2 large potatoes cooked<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -</div><p><span class="pagenum"><a name="Page_164" id="Page_164">[164]</a></span></p> - -<p>Peel cold boiled potatoes. Put two tablespoons of lard in -the frying-pan. When hot, add the potatoes and season well -with salt and pepper. Brown thoroughly on all sides. (They -should cook about ten minutes.)</p> - - -<div class='recipetitle'><b>Creamed Corn</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-corn cut from the cob<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-milk or cream<br /> -½ <abbr title="teaspoon">t</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cook the corn and water together very slowly for twenty -minutes, or until the water is all cooked out. (Place on an asbestos -mat to prevent burning.) Add butter, milk, sugar and -salt. Serve hot.</p> - - -<div class='recipetitle'><b>Cinnamon Rolls</b> (Twelve rolls)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-milk (scalded and lukewarm)<br /> -1 yeast cake<br /> -¼ <abbr title="cup">C</abbr>-lukewarm water<br /> -1½ <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Mix sugar, salt and scalded milk. When lukewarm, add the -yeast cake dissolved in one-fourth of a cup of lukewarm water. -Add one and a half cups flour. Cover and set in a warm place -to rise. When double in bulk, add the butter (melted), four -tablespoons sugar and more flour (enough to knead). Let -rise, knead and roll into a sheet half an inch thick, spread -with a mixture made by adding melted butter, one and a -fourth cups sugar and the cinnamon. Roll up like a jelly -roll. Cut in slices three-fourths inch thick. Place in a pan one -inch apart, let rise again. Bake in a moderately hot oven -twenty-five minutes.</p> - - -<div class='recipetitle'><b>Peach Cobbler</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -3 good-sized peaches<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -</div><p><span class="pagenum"><a name="Page_165" id="Page_165">[165]</a></span></p> - -<p>Cut the butter into the dry ingredients (baking powder, salt -and flour), and add the milk. (The resulting dough should be -of biscuit dough consistency.) Peel and slice the peaches, mix -well with the sugar (one-third cup) and place on the bottom of -a baking dish (not tin.) Place dough shaped to fit on the -top of the peaches. Make three holes to allow the steam to -escape. Bake thirty minutes in a moderate oven. Boil the -sugar and water four minutes. When the cobbler has cooked -for twenty minutes, pour the syrup over it and allow to cook -ten minutes more. Cream may be served with the cobbler if -desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_166" id="Page_166">[166]</a></span></p> - - - - -<h2>CHAPTER XLVII</h2> - -<div class='chaptertitle'>AFTER A PARK PARTY</div> - - -<div class='cap'>"A BEAUTIFUL day," said Bettina at the breakfast table. -"September is doing better than August."</div> - -<p>"I was just thinking," said Bob, "that it might be fun to get -Harry and Alice, and go out to Killkare park this evening. I -don't believe you've been on a roller coaster this year."</p> - -<p>"It would be fun to go," said Bettina, "although I haven't -missed the roller coaster."</p> - -<p>"Well, let's ask them to go. We can stay there awhile and -then——"</p> - -<p>"Then what?"</p> - -<p>"Oh, nothing. Then go home."</p> - -<p>"Bob, you meant—come here afterward and have a nice little -lunch; didn't you?"</p> - -<p>"I confess that I thought of that, and then I happened to -remember that you were going out this afternoon and wouldn't -want to bother with any preparations for a party."</p> - -<p>"Going out this afternoon would not worry me at all—it is -just that my funds are getting a little low, and I couldn't serve -anything expensive. Let me think what I have on hand—yes, -I believe I could do it by serving a salad and a dessert out of -my own head."</p> - -<p>"A Bettina salad? That's the very best kind. And what -will the dessert be?"</p> - -<p>"A Bettina dessert, too. I have some lovely apples, Bob, and -I just can't afford anything very expensive. I know this will<span class="pagenum"><a name="Page_167" id="Page_167">[167]</a></span> -be good, too, but you mustn't complain if I have sponge cake -to eat with it."</p> - -<p>"I should say not, Bettina. Whatever you give us will tickle -me, and Alice and Harry are in such a state of blindness that -they won't know what they're eating."</p> - -<p>That evening they had:</p> - -<div class='menu'> -Bettina Salad Boston Brown Bread Sandwiches<br /> -Bettina's Apples Sponge Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina Salad</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-chopped New York cheese<br /> -12 Pimento stuffed olives, chopped<br /> -3 sweet pickles, chopped very fine<br /> -¼ <abbr title="cup">C</abbr>-chopped roasted peanuts<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -4 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -4 pieces of lettuce<br /> -</div> - -<p>Put the cheese through the food chopper or grate it, add the -olives chopped, the sweet pickles, peanuts, salt and paprika. -Blend well, and form into balls, one inch in diameter. Arrange -several on a lettuce leaf. Serve salad dressing with the -salad.</p> - - -<div class='recipetitle'><b>Bettina's Apples</b> (Six apples)</div> - -<div class='ingredients1'> -6 apples<br /> -1 <abbr title="cup">C</abbr>-"C" sugar<br /> -1 <abbr title="cup">C</abbr>-water<br /> -8 marshmallows<br /> -½ <abbr title="cup">C</abbr>-cocoanut shredded<br /> -6 cherries<br /> -</div> - -<p>Peel and core the apples. Drop into the sugar and water -which has been boiled for ten minutes to form a syrup. Place -a lid on the pan and cook the apples until tender. Remove -from the syrup and roll in the cocoanut. Add the marshmallows -to the syrup (which has been removed from the fire) and -allow them to melt. Stir them in the syrup. When the marshmallows -are dissolved, stir the mixture to mix the marshmallows -with the syrup. Pour around the apple, and fill the -hole in the center of the apple. Place a red cherry on the top -of each.</p><p><span class="pagenum"><a name="Page_168" id="Page_168">[168]</a></span></p> - - -<div class='recipetitle'><b>Hot Water Sponge Cake</b> (Eight portions)</div> - -<div class='ingredients1'> -2 egg-yolks<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="teaspoon">t</abbr>-grated rind lemon<br /> -2 egg-whites<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Beat the yolks until thick and lemon colored, add the sugar -gradually and beat for two minutes. Add the flour, sifted -with the baking powder, and salt. Add the boiling water, -lemon juice, and grated rind. Beat with a Dover egg-beater, -two minutes. Fold in whites of the eggs. Bake thirty-five -minutes in a moderate oven in an unbuttered pan. Do not cut -sponge cake, except through the crust, then break apart.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_169" id="Page_169">[169]</a></span></p> - - - - -<h2>CHAPTER XLVIII</h2> - -<div class='chaptertitle'>BETTINA SPILLS THE INK</div> - - -<div class='cap'>"WHERE are you, Bettina?" called Bob one September -evening when Bettina failed to meet him at the door. -"Oh, Bettina!"</div> - -<p>"Here I am, Bob, in the kitchen! I'm so ashamed of myself!"</p> - -<p>"What for?"</p> - -<p>"My carelessness. I just spilled a whole bottle of ink on -this new apron of mine! I had begun to get dinner, and as it -was a little early, I sat down for a minute to finish a letter to -Polly. Then all at once I thought something was burning, and -jumped up in such a hurry that I spilled the ink. I ought to -have known better than to try to do two things at once! Luckily, -the dinner was all right, but look at this apron! And it -was such a pretty one!"</p> - -<p>"Well, Bettina, I'm always getting ink and auto grease on my -clothes, and you seem to keep yours spotless. So it is a surprise -to me that it happened. Still, spoiling a new apron may -be unfortunate, but I shouldn't call it tragic. Is it really -spoiled?"</p> - -<p>"No, I think I can fix it up so it will be almost as good as -new, but it's a nuisance. See, I'm soaking it in this sour milk. -I'll leave it here for four hours, and then apply some more -milk for awhile. Then I believe the ink will come out when I -rinse it."</p> - -<p>"Well, Bettina, I'm glad you didn't spill ink on the dinner. -Something smells mighty good!"</p><p><span class="pagenum"><a name="Page_170" id="Page_170">[170]</a></span></p> - -<p>They had:</p> - -<div class='menu'> -Beef Balls Gravy<br /> -Mashed Potatoes<br /> -Bettina's Celery and Eggs<br /> -Cinnamon Rolls Butter<br /> -Watermelon<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Beef Balls</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> round steak<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -¼ <abbr title="teaspoon">t</abbr>-onion salt<br /> -</div> - -<p>Grind round steak, season, shape into round cakes and broil -them for seven minutes under the flame. While they are cooking, -prepare the horseradish sauce.</p> - - -<div class='recipetitle'><b>Horseradish Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-horseradish<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Melt the butter, add the flour. Mix well, add the milk and -cook one minute. Add the salt and the horseradish. Serve -immediately.</p> - - -<div class='recipetitle'><b>Mashed Potatoes</b> (Three portions)</div> - -<div class='ingredients1'> -4 medium-sized potatoes<br /> -1½ <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Cook the potatoes (peeled) in boiling salted water. When -done, drain off the water, pass through a vegetable ricer, or -mash well with a potato masher. Add butter, salt, pepper, and -the milk. Beat vigorously, reheat and pile lightly in a hot dish.</p> - - -<div class='recipetitle'><b>Bettina's Celery and Eggs</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked diced celery<br /> -2 hard-cooked eggs sliced<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-vegetable white sauce<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -</div> - -<p>Add the sliced hard-cooked eggs and cooked celery to the -white sauce. Mix well. Pour the mixture into a well-buttered -baking dish. Cover with the crumbs which have been mixed -with melted butter. Bake in a moderate oven until a delicate -brown. (About twenty minutes.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_171" id="Page_171">[171]</a></span></p> - - - - -<h2>CHAPTER XLIX</h2> - -<div class='chaptertitle'>BETTINA ATTENDS A PORCH PARTY</div> - - -<div class='cap'>"WELL, what have you been doing today?" asked Bob, -after he had finished an account of events at the -office.</div> - -<p>"I've been away all afternoon, Bob, at the loveliest little -porch party at Alice's! You know her porch is beautiful, anyhow, -and her party was very informal. She telephoned to -five of us this morning, and asked us to come over and bring -our sewing; the day was so perfect. She served a delicious -little luncheon from her tea cart, very simple but so good! And -the beauty of it was that she had made everything herself! -She didn't tell the girls, but she whispered it to me. Of course, -if she had told the others, she would have given herself away; -they are a little suspicious of her now because she is seen everywhere -with Harry!"</p> - -<p>"He told me he wished they could announce it right away! -He doesn't like to make a secret of it."</p> - -<p>"It won't be very long now—you know they are to be married -in October or November. But, Bob, as I was telling you, -Alice did all the cooking for this party herself. Of course, it -was simple, but really, I think she is quite wonderful. She has -never done anything useful before, but she is so clever, and -she has such a 'knack' that it will really be easier for her than -for Ruth. And Ruth will work twice as hard. Alice says that -she is going to give other little parties this way, and practice -on her guests. She says she is determined to do things just -as well as anybody else, and now that she is interested, she -has a tremendous pride in being a success. You know how<span class="pagenum"><a name="Page_172" id="Page_172">[172]</a></span> -high-spirited Alice is. Well, she isn't to be surpassed by anyone -in anything she cares to do! Oh, I forgot, Bob, she gave -me some cakes to bring to you, and also some salted nuts."</p> - -<p>"Hurray for Alice! She's some friend all right! What -else did you have at the party?"</p> - -<p>"Such good salad—she gave me the recipe—well, her menu -consisted of:</p> - -<div class='menu'> -Honolulu Salad Graham Bread Sandwiches<br /> -Frozen Apricots White Cake<br /> -Salted Nuts Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Honolulu Salad</b> (Six portions)</div> - -<div class='ingredients1'> -6 slices canned pineapple<br /> -½ <abbr title="cup">C</abbr>-cottage cheese<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -1 <abbr title="teaspoon">t</abbr>-chopped green pepper<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -6 nut-meat halves<br /> -6 pieces of lettuce<br /> -6 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Add the chopped pimento, green pepper and salt to the cottage -cheese. Work all together well, shape into balls one inch -in diameter. Place a ball in the center of each slice of pineapple, -which has been arranged upon a piece of lettuce. Place -a nut meat upon the top of each cheese ball. Serve one tablespoon -of salad dressing upon each service.</p> - - -<div class='recipetitle'><b>Frozen Apricots</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-peeled and quartered apricots<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="cup">C</abbr>-water<br /> -1 egg-white<br /> -</div> - -<p>Cook apricots, sugar and water until the apricots are soft. -(About five minutes.) Cool, add the lemon juice and freeze. -When the mixture is half frozen, add the stiffly beaten white -and continue freezing until stiff. More sugar may be used if -desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_173" id="Page_173">[173]</a></span></p> - - - - -<h2>CHAPTER L</h2> - -<div class='chaptertitle'>A DINNER COOKED IN THE MORNING</div> - - -<div class='cap'>"WE'LL treat Uncle Eric so well that he'll have a good -time in spite of himself," Bob had said when he had -proposed that his gruff old uncle be invited. "I'll take Saturday -afternoon off, and we'll go to the matinee, then we'll come -home to dinner, and then go again to the theatre in the evening." -For a great actor was to be in town, and this was the -reason for Uncle Eric's possible visit. "If he'll only come," -Bob had added doubtfully.</div> - -<p>"He'll come," said Bettina confidently, for she felt that she -had discovered the soft spot in Uncle Eric's heart. "We'll -have a good dinner, too."</p> - -<p>Bob remembered what she had said about the dinner and -repeated it to himself as they stepped from the street car after -the matinee. "It's late, Bettina," he said anxiously, "will it -take you long to get dinner?"</p> - -<p>"A very few minutes," answered Bettina. "Just long enough -to warm it over."</p> - -<p>To warm it over! But then, all of Bettina's dinners were -good, so he resolved not to worry. Nevertheless, he could not -help leaving Uncle Eric for a few minutes to come into the -kitchen. "What can I do to help?"</p> - -<p>"Not a thing, Bob dear. You see, I had this whole dinner -ready this morning, and I have warmed it all up in the oven. -I have discovered that croquettes are exactly as good when -fried in the morning, and so are veal cutlets. And wait till -you try the cauliflower!"</p><p><span class="pagenum"><a name="Page_174" id="Page_174">[174]</a></span></p> - -<p>"I trust you, Bettina," said Bob, laughing. "It all looks -mighty good to me. Here, I'll help you put it on the table."</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Veal Cutlets Potato Croquettes<br /> -Escalloped Cauliflower<br /> -Baked Apples<br /> -Bread Butter<br /> -Chocolate Ice Cream White Cake<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Veal Cutlets</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> ½-inch slices of veal cut from the leg<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1½ pints of water<br /> -1 <abbr title="cup">C</abbr>-cracker crumbs<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg-white or yolk<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -Hot fat for frying<br /> -</div> - -<p>Wipe the meat, place in one and one-half pints of boiling -water, to which has been added one level teaspoon of salt. -Boil gently until tender (about thirty minutes). Remove from -the water and allow to cool until easy to handle. Remove the -bone and skin, and cut into pieces for serving. Mix the -paprika, salt (one-third of a teaspoon) and the cracker crumbs. -Roll each piece of meat in the crumbs, then in the egg, to -which the water has been added, and again in the crumbs. -Pat the crumbs onto the meat. Arrange the meat on a platter -and allow to stand fifteen minutes. Have sufficient fat in a -pan to cover articles of food. When the fat is smoking hot, -add the veal cutlets, and turn to cook each side. When a -delicate brown (after about five minutes), remove and drain -on paper. Keep hot in the oven. Place the veal cutlets on a -platter and arrange baked apples around the edges. Serve the -potato croquettes on the same platter, garnished with parsley.</p> - - -<div class='recipetitle'><b>Potato Croquettes</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-hot mashed or riced potatoes<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -½ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-onion extract<br /> -1 egg-yolk<br /> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -</div><p><span class="pagenum"><a name="Page_175" id="Page_175">[175]</a></span></p> - -<p>Mix the mashed potatoes, celery salt, parsley, onion extract, -egg yolk, milk, salt, butter and paprika. Beat two minutes. -Shape into balls two inches in diameter. Roll in flour and -allow to stand fifteen minutes. Cook in deep fat three minutes -or more until a delicate brown. Drain on brown paper and -keep hot in a moderate oven.</p> - - -<div class='recipetitle'><b>Escalloped Cauliflower</b> (Three portions)</div> - -<div class='ingredients1'> -1 small head of cauliflower<br /> -1 qt. water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-vegetable white sauce, seasoned<br /> -¼ <abbr title="cup">C</abbr>-buttered crumbs<br /> -</div> - -<p>Soak the cauliflower in cold water to which a tablespoon of -vinegar has been added. Cut apart and cook in a quart of -water to which salt has been added. Make white sauce and -add the cauliflower. Pour into a well-buttered baking dish. -Cover with buttered crumbs. Bake twenty minutes in a moderate -oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_176" id="Page_176">[176]</a></span></p> - - - - -<h2>CHAPTER LI</h2> - -<div class='chaptertitle'>A SUNDAY DINNER</div> - - -<div class='cap'>"WE have gone 'over home' for so many Sunday dinners -lately," Bettina had said to her mother, "that I want -you and father to come here tomorrow."</div> - -<p>"But, Bettina," her mother protested, "isn't it too much -work for you? And won't you be going to church?"</p> - -<p>"I can't go to church tomorrow, anyhow, for Bob's Uncle -Eric is to be in town all morning; he leaves at noon, and the -Dixons have offered us their car to take him for a drive. -Don't worry, Mother, I'll have a simple dinner—a 'roast beef -dinner,' I believe. I often think that is the very easiest kind."</p> - -<p>Sunday morning was so beautiful that Bettina could not bear -to stay indoors. Accordingly, she set the breakfast table on -the porch, even though Uncle Eric protested that it was too -far for her to walk back and forth with the golden brown -waffles she baked for his especial delight. When he and Bob -had eaten two "batches," Uncle Eric insisted that he could -bake them himself for a while. He installed Bettina in her -chair at the table, and forced waffles upon her till she begged -for mercy.</p> - -<p>"Gracious!" Bettina exclaimed as she heard the "honk" of -the Dixons' automobile at the door. "There are the Dixons -already and we have just finished breakfast! Bob, you and -Uncle Eric will have to go on without me, for I must get the -roast in the oven and do the morning's work."</p> - -<p>"Well, I learned today to make waffles," said Uncle Eric.</p> - -<p>For dinner that day Bettina served:</p><p><span class="pagenum"><a name="Page_177" id="Page_177">[177]</a></span></p> - -<div class='menu'> -Roast Beef Brown Gravy<br /> -Browned Potatoes Baked Squash<br /> -Lettuce French Dressing<br /> -Lemon Sherbet Devil's Food Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Roast Beef</b> (Eight portions)</div> - -<div class='ingredients1'> -3½ <abbr title="pound">lb.</abbr> rump roast of beef<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-hot water<br /> -</div> - -<p>Roll the roast in the flour and set on a rack in a dripping-pan. -Place in a hot oven and sear over all sides. Sprinkle -the salt over the meat and add the hot water. Cover the meat -and cook in a moderate oven. Baste every fifteen minutes. -Allow fifteen minutes a pound for a rare roast, and twenty -minutes a pound for a well done roast. When properly done, -the outside fat is crisp and brown.</p> - - -<div class='recipetitle'><b>Brown Potatoes</b> (Six portions)</div> - -<div class='ingredients1'> -6 potatoes<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Wash and peel the potatoes. Sprinkle with salt. Forty -minutes before the roast is to be done, add the potatoes. During -the last ten minutes of cooking the lid may be removed -from the meat and potatoes to allow all to brown nicely.</p> - - -<div class='recipetitle'><b>Browned Gravy</b> (Six portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-beef drippings<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-water<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Place four tablespoons of beef drippings in a pan, add -the flour and allow to brown. Add the rest of the drippings, -the water and the salt. Cook two minutes. Serve hot.</p> - - -<div class='recipetitle'><b>Baked Squash</b> (Six portions)</div> - -<div class='ingredients1'> -1 squash<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1½ <abbr title="teaspoon">t</abbr>-salt<br /> -¾ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Wash and wipe the squash, and cut into halves, then quarters. -Remove the seeds. Place the pieces of squash, skin<span class="pagenum"><a name="Page_178" id="Page_178">[178]</a></span> -down, in a baking-dish and bake in a moderate oven until -tender (about one hour). Remove from the oven, mash up -with a fork, and add to each portion one-half a teaspoon of -butter, one-fourth a teaspoon of salt, and one-eighth a teaspoon -of paprika. Reheat in the oven and serve hot.</p> - - -<div class='recipetitle'><b>Devil's Food Cake</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sour milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-soda<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -2 squares of melted chocolate<br /> -</div> - -<p>Cream the butter, add the sugar and continue to cream the -mixture. Add the egg, well beaten, and the chocolate. Mix -well. Add the soda and flour sifted together, and the sour milk -and vanilla. Beat three minutes. Bake in two layer cake pans -prepared with waxed piper for twenty-five minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Icing</b> (Sixteen portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-"C" sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 egg-whites beaten stiffly<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cook the sugar and water together until it clicks when a -little is dropped into a cup of cold water. Pour slowly over -the beaten egg whites. Beat vigorously until creamy. Add the -vanilla. Pour on one layer of the cake. Place the upper layer -on top, and pour the rest of the icing upon it. Spread evenly -over the top and over the sides.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_179" id="Page_179">[179]</a></span></p> - - - - -<h2>CHAPTER LII</h2> - -<div class='chaptertitle'>BOB MAKES PEANUT FUDGE</div> - - -<div class='cap'>"I USUALLY complain when it rains—I have that habit—but -I must confess that I like a rainy evening at home -once in a while," said Bob, as he and Bettina sat down at the -dinner table. "Dinner on a rainy night always seems so cozy."</div> - -<p>"Liver and bacon don't constitute a very elaborate dinner," -said Bettina. "But they taste good for a change. And oh, -Bob, tonight I want you to try a new recipe I heard of—peanut -fudge. It sounds delicious."</p> - -<p>"I'm there," said Bob. "I was just thinking it would be a -good candy evening. Then, when the candy is done, we'll -assemble under the new reading lamp and eat it."</p> - -<p>"Yes, it'll be a good way to initiate the reading lamp! Wasn't -it dear of Uncle Eric to give it to us? I kept wondering why -he was so anxious to know just what I planned to do with -the money I won for my nut bread at the fair. I even took -him around and pointed out this particular lamp as the thing -I had been saving for. And here it arrived the day after he -left, as a gift to me! It was dear of Uncle Eric! But now -what on earth shall I do with my fair money?"</p> - -<p>"Don't worry about that, Bettina. Put it in the bank."</p> - -<p>"But I'd like to get something as sort of a monument to my -luck. Have you any particular needs, Bob?"</p> - -<p>"Not a need in the world! Except for one more of those -fine fruit gems over there."</p> - -<p>That night they had for dinner:</p> - -<div class='menu'> -Liver and Bacon Creamed Turnips<br /> -Fruit Gems Apple Sauce<br /> -Tea<br /> -</div><p><span class="pagenum"><a name="Page_180" id="Page_180">[180]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Turnips</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-turnip cubes<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Peel the turnips. Cut into one-half inch cubes. Soak in -cold water ten minutes. Cook in boiling water in an uncovered -utensil until transparent no longer. Drain and sprinkle with -salt. Melt the butter, add the flour and the one-fourth teaspoon -salt, blend well, add the milk gradually and cook until -creamy. Add the turnips and serve.</p> - - -<div class='recipetitle'><b>Liver and Bacon</b> (Two portions)</div> - -<div class='ingredients1'> -4 slices bacon<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> liver<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -</div> - -<p>Cover slices of calves' liver cut one-half inch thick with -boiling water. Allow to stand five minutes. Drain and cut -into pieces for serving. Sprinkle with salt and pepper and roll -in flour. Have a frying pan very hot. Add sliced bacon. -When the bacon has cooked on each side, pile up on one side of -the pan and add the liver, placing a piece of bacon on top of -each portion of liver, thus preventing the bacon from getting -too well done, and also seasoning the liver. Brown the liver -thoroughly on both sides. (It should be cooked about ten -minutes.) Serve hot.</p> - - -<div class='recipetitle'><b>Fruit Gems</b> (Nine Gems)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -1 egg<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-seeded, chopped raisins or currants<br /> -</div> - -<p>Mix the flour, baking powder, sugar and salt. Break the -egg into the milk, stir well, pour into the dry ingredients. Beat -vigorously one minute. Add the melted butter and raisins or -currants. Bake in nine well buttered gem pans for twenty -minutes in a moderate oven.</p><p><span class="pagenum"><a name="Page_181" id="Page_181">[181]</a></span></p> - - -<div class='recipetitle'><b>Peanut Fudge</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-"C" sugar<br /> -1 <abbr title="cup">C</abbr>-granulated sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -2 squares of chocolate<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-broken peanuts<br /> -</div> - -<p>Mix the sugar, cream of tartar, chocolate, milk and butter. -Cook over a moderate fire until the fudge forms a soft ball -when a little is dropped into cold water. Remove from the -fire, allow to stand without stirring for twenty minutes. Beat -vigorously until creamy. Add the vanilla and peanuts. When -very thick remove to a buttered plate. Allow to harden and -cut in squares.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_182" id="Page_182">[182]</a></span></p> - - - - -<h2>CHAPTER LIII</h2> - -<div class='chaptertitle'>DINNER AT THE DIXONS</div> - - -<div class='cap'>"IS it still as much fun to keep house as it was at first, -Charlotte?" asked Bettina as she and Bob sat down to -dinner with the Dixons.</div> - -<p>"Fun?" said Charlotte. "Bettina, look at me! Or better -still, look at Frank! And the funny part of it all is that Aunt -Isabel thinks our keeping house is a result of her preachments -against boarding and hotel living. Why, she quite approves -of me now! And I'll just keep quiet and let her feel -that she was the one who did it, but all the while in my heart -I'll be remembering that it was the sight of your happiness -that roused my ambition to make a home myself."</p> - -<p>"I tell you," said Mr. Dixon, "we can never thank you -enough, Bettina. Now shall I play 'Home Sweet Home' on the -piano? And will you all join in the chorus?"</p> - -<p>"Not if you sing, too," said Mrs. Dixon, smiling at her -husband's foolishness. "I've learned a great deal from you, -since I began, Bettina, and not the smallest lesson is that of -having company without dreading it. I don't try to make -things elaborate, just dainty and simple food such as we have -every day. Why, tonight I didn't make a single change for -you and Bob! And I don't believe I should dread even Aunt -Isabel's sudden arrival now."</p> - -<p>"Aunt Isabel is really a good soul, Bettina," said Frank. -"Charlotte has never learned how much worse her bark is than -her bite, and she takes it to heart when Aunt Isabel speaks -her mind. Why, I remember so well the scoldings she used<span class="pagenum"><a name="Page_183" id="Page_183">[183]</a></span> -to give me when I was a boy, and the cookies she would manage -to treat me with afterward! I used to anticipate those -pleasant scoldings!"</p> - -<p>"If a scolding always comes before food," said Bob, "Charlotte -must have given you an extra good one before inviting -us to partake of that delicious-looking chocolate pie!"</p> - -<p>That evening they had:</p> - -<div class='menu'> -Cold Sliced Ham Creamed Potatoes<br /> -Tomatoes Stuffed with Rice<br /> -Peach Butter<br /> -Chocolate Pie<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Tomatoes Stuffed with Rice</b> (Six portions)</div> - -<div class='ingredients1'> -6 tomatoes<br /> -½ <abbr title="cup">C</abbr>-rice, cooked<br /> -½ <abbr title="cup">C</abbr>-green pepper, chopped<br /> -2 <abbr title="tablespoon">T</abbr>-grated cheese<br /> -1 <abbr title="teaspoon">t</abbr>-chopped onion<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Remove a piece one inch in diameter from the stem end of -each tomato. Take out the seeds. Fill the shells with the -rice, pepper, cheese, onion and salt, well mixed. Place a small -dot of butter on top of each. Place in a small pan and bake -twenty-five minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Chocolate Pie Crust</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-lard<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-ice water<br /> -</div> - -<p>Mix the flour and salt, cut in the lard with a knife, add the -liquid slowly, stirring with the knife. More water may be -needed. Roll out thin, fit onto a tin pan, prick with holes, -and bake in a hot oven until light brown (about seven minutes).</p> - - -<div class='recipetitle'><b>Filling</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -5 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -2 egg yolks<br /> -1½ squares melted chocolate<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div><p><span class="pagenum"><a name="Page_184" id="Page_184">[184]</a></span></p> - -<p>Mix well the sugar, flour and salt. Add gradually the milk -and beaten egg yolks. Cook in a double boiler fifteen minutes. -Add the melted chocolate. Cook until thick (about ten -minutes), and add the vanilla. Fill the baked shell, and cover -with meringue. Place in a moderate oven and cook until the -meringue is a delicate brown (about five minutes).</p> - - -<div class='recipetitle'><b>Meringue</b></div> - -<div class='ingredients1'> -2 egg whites<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Beat the whites of eggs very stiff. Add the sugar. Pile -lightly on the chocolate mixture. Brown in the oven. Chocolate -pie should be served cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_185" id="Page_185">[185]</a></span></p> - - - - -<h2>CHAPTER LIV</h2> - -<div class='chaptertitle'>A GOOD-BY LUNCHEON FOR BERNADETTE</div> - - -<div class='cap'>"BIG success!" was what Bettina's eyes telegraphed to -Ruth across the purple and white asters in the center -of a long porch table. Ruth was giving a farewell luncheon -for Bernadette, her young cousin, who was leaving that night -for a fashionable New York school. Although there was no -suggestion of it in the dainty dishes the two girls served to the -hungry and vivacious young guests, Ruth was "trying out" -her cooking with all of the stage-fright of the beginner. The -recipes and suggestions were chiefly Bettina's, and the two -had been busy in Ruth's kitchen since early that morning. -Bernadette was a critical young person, although light-hearted -and affectionate, and Ruth felt that she could set her humble -efforts before no sterner judge. Yet all the while, as she -tasted each course in its turn, her mind was running on, "Will -Fred like this? Some day I'll be serving this to Fred!" It -was certainly a satisfaction to feel one's self able to cook a -luncheon acceptable to "the younger society set!"</div> - -<p>With each course an enormous motto, supposedly of the -"Don'ts for School Girls' Series," was brought in ceremoniously -on a tray and suspended from the chandelier over the -table, until finally five huge, if foolish, "Don'ts" were dangling -there for Bernadette's inspection.</p> - -<p>With the last course, Ruth, in the postman's hat, coat and -bag, brought in an endless supply of letters for Bernadette, -to be opened at such times as "When You Meet Your Impossible -Room-mate," "When You Feel the First Pangs of Homesickness,"<span class="pagenum"><a name="Page_186" id="Page_186">[186]</a></span> -"When Reprimanded by a Horrid Old Teacher", -"When Forced to Mend Your Own Stockings," <abbr title="et cetera"> <abbr title="et cetera">etc.</abbr></abbr>-</p> - -<p>Bernadette seized them all delightedly, glanced at the covers -and cried out, half in laughter, half in tears, "Oh, girls, I -simply can't go 'way off there! I'll die!" Her friends fell -upon her with scoldings and hugs, and in the midst of the -noise and clamor, Ruth and Bettina slipped out to laugh and -talk over Ruth's first serious culinary effort.</p> - -<p>The menu consisted of:</p> - -<div class='menu'> -Iced Cantaloupe Balls<br /> -Chicken Croquettes Potatoes in Cream<br /> -Green Peppers Stuffed with Corn<br /> -Rolls Peach Pickles<br /> -Cherry Salad Wafers<br /> -Chocolate Cream Pudding<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chicken Croquettes</b> (Eight croquettes)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-cooked chopped chicken<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -1 <abbr title="teaspoon">t</abbr>-parsley chopped fine<br /> -¼ <abbr title="cup">C</abbr>-thick white sauce<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="cup">C</abbr>-crumbs<br /> -4 <abbr title="tablespoon">T</abbr>-egg, beaten<br /> -</div> - -<p>Mix the chicken, celery salt, lemon juice, parsley, salt and -thick white sauce. Shape into croquettes. Roll in cracker -crumbs, beaten egg and more crumbs. Deep fry. Serve hot.</p> - - -<div class='recipetitle'><b>Green Peppers Stuffed with Corn</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-corn-pulp, cooked<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg-yolk<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-bread crumbs<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -½ <abbr title="teaspoon">t</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -6 green peppers<br /> -</div> - -<p>Scoop out the contents of the peppers. Mix the corn, salt, -egg yolk, milk, bread crumbs, pepper and sugar. Fill the -peppers. Dot with butter. Place in a pan and bake thirty -minutes in a moderate oven. Cover the bottom of the pan -with water. Baste the peppers frequently.</p><p><span class="pagenum"><a name="Page_187" id="Page_187">[187]</a></span></p> - - -<div class='recipetitle'><b>Cherry Salad</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-California cherries<br /> -½ <abbr title="cup">C</abbr>-hazelnuts<br /> -6 lettuce leaves<br /> -6 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Remove the seeds from two cups of California white cherries, -and fill with filberts or hazel nuts. Arrange on crisp -lettuce leaves, and serve with salad dressing.</p> - - -<div class='recipetitle'><b>Chocolate Cream Pudding</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-milk<br /> -5 <abbr title="tablespoon">T</abbr>-cornstarch<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1½ squares of melted chocolate<br /> -3 <abbr title="tablespoon">T</abbr>-hot water<br /> -2 egg-whites<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the cornstarch, sugar and salt. Add cold milk gradually, -mixing well. Melt the chocolate in the hot water, and -add it to the other mixture. Cook in the double boiler ten -minutes, stirring occasionally. Beat three minutes. Add the -stiffly beaten white and the vanilla. Mould, chill and serve. -If the chocolate does not melt in the hot water, cook over the -fire a minute. Whipped cream may be served with the pudding.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_188" id="Page_188">[188]</a></span></p> - - - - -<h2>CHAPTER LV</h2> - -<div class='chaptertitle'>BETTINA PLANS AN ANNOUNCEMENT -LUNCHEON</div> - - -<div class='cap'>"AND so I thought, if you were willing, I would have the -luncheon the last of this week," said Bettina to Alice -one sultry afternoon which they were spending on Bettina's -porch.</div> - -<p>"That's dear of you, Bettina. Oh, how queer it will seem -to have everyone know about it! You must let me help with -the luncheon, of course."</p> - -<p>"No, indeed, Alice! Ruth and I are going to do it all alone, -and the guest of honor is not to lift a finger! You can advise -us, of course, but you mustn't arrive that day till everything -is ready. I want to tell you about a few plans I've made. -I wish I could consult Harry, too."</p> - -<p>"But he won't be at the announcement party!"</p> - -<p>"No, but he's the leading man in the drama, and important -even when off the stage. Let's telephone him to come here -to dinner tonight. It is so warm that I have planned only a -lunch, but we can set the porch table and have a jolly informal -time. Do call him up, Alice."</p> - -<p>"I'd love to, of course, if you really want us."</p> - -<p>"Indeed I do, but we'll have to hurry, for it's after five -now."</p> - -<p>"I'll help you," said Alice, after Harry had given his hearty -acceptance. "Let me fix the salad."</p> - -<p>"All right, and I'll stir up some little tea cakes. It's better -not to cut those beets too small, Alice; it makes them soft.<span class="pagenum"><a name="Page_189" id="Page_189">[189]</a></span> -I never add them till just before I serve the salad. There, -that's fine! Do you want to fix the parsley to garnish the -ham? Ham looks so much better with parsley that I never -fail to garnish it. I have nasturtiums for the center of the -table, and we'll garnish the salad with them, too."</p> - -<p>"It will be a festive little meal. What else can I do while -you're baking the tea cakes?"</p> - -<p>"You can make the iced tea, Alice. You do everything so -easily and deftly that I love to watch you. And you have -never cooked at all until lately, have you?"</p> - -<p>"No, but I really like it. Wouldn't it be a joke if I should -become very domestic?"</p> - -<p>"Well, your fate is pointing in that direction! Time is -swiftly passing, and in a few short weeks—Alice, shall I call -off the announcement luncheon?"</p> - -<p>"Oh, no, no, Bettina! Let fate do her worst! I'm resigned."</p> - -<p>Supper that night consisted of:</p> - -<div class='menu'> -Cold Sliced Ham Beet Salad<br /> -Bread Butter<br /> -Tea Cakes Apple Sauce<br /> -Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Beet Salad</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-cold boiled beets cut in ½-inch cubes<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cold boiled potatoes, cubed<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-diced celery<br /> -1 hard-cooked egg, diced<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-diced cucumber<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -</div> - -<p>Mix the beets, potatoes, celery, egg, cucumber and salt very -lightly together with a fork. Mix with salad dressing. Serve -in a bowl garnished with nasturtium leaves and flowers.</p> - - -<div class='recipetitle'><b>"Lightning" Tea Cakes</b> (Twelve cakes)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-flour<br /> -¾ <abbr title="cup">C</abbr>-granulated or powdered sugar<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-butter (melted)<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div><p><span class="pagenum"><a name="Page_190" id="Page_190">[190]</a></span></p> - -<p>Sift and mix together the flour, sugar, baking powder and -salt. Make a "well" in the center of the mixture and pour in -the melted butter, egg, milk and vanilla. Stir all together and -beat vigorously for two minutes. Fill well buttered muffin -pans half full of the mixture and bake fifteen minutes in a -moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_191" id="Page_191">[191]</a></span></p> - - - - -<h2>CHAPTER LVI</h2> - -<div class='chaptertitle'>RUTH AND BETTINA MAKE PREPARATIONS</div> - - -<div class='cap'>"OH, Bettina, aren't the butterflies darling?" exclaimed -Ruth, looking once more at the table display of her -work. "And with everything ready to begin in the morning, -won't things be easy for us both? What shall I do next?"</div> - -<p>"Not a thing, Ruth dear. You've worked too hard all this -afternoon, I'm afraid. Now we're going to sit down to a good -hot dinner, and tell Bob all about our preparations."</p> - -<p>"M—m! Something smells good!" said Ruth. "I've been -so busy with all these cunning things that I haven't even -thought of eating. But now that you mention it, I'll admit -that I have a fine healthy appetite."</p> - -<p>"Well, dinner is almost ready, and Bob will be here any -minute. It's all in the oven except the corn: meat loaf, sweet -potatoes and apricot cobbler."</p> - -<p>"Oh, how good it sounds! More sensible than all our fluffy -dishes for the announcement luncheon. But then, I do love -fluffy things. I'm sure Alice will like it, and all the others, -too. Makes me 'most wish I'd kept my engagement a secret, -and announced it with ceremony as Alice is doing. But I -couldn't, somehow."</p> - -<p>"No, you couldn't, Ruth, and neither could Fred. He'd give -it away if you didn't. So I guess there's no use wishing you -had kept it. Anyhow, you just suit me as you are. You've -been such a dear to help with the luncheon! Goodness, there's -Bob now!"</p> - -<p>The dinner consisted of:</p><p><span class="pagenum"><a name="Page_192" id="Page_192">[192]</a></span></p> - -<div class='menu'> -Beef Loaf Sweet Potatoes<br /> -Corn on the Cob<br /> -Bread Butter<br /> -Apricot Cobbler<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Beef Loaf</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> beef ground<br /> -¼ <abbr title="pound">lb.</abbr> salt pork, ground<br /> -¼ <abbr title="teaspoon">t</abbr>-onion salt<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -1 egg<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-tomato<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-fat drippings<br /> -</div> - -<p>Mix the ground beef and salt pork, add the onion salt, fresh -crumbs, egg, salt, pepper and tomato. Mix thoroughly. Shape -into a loaf which will fit into a small buttered pan. Add the -water and pour fat drippings over the top. (Bacon fat is -good.) Cover the pan, and allow to cook in the oven one-half -hour. Uncover the loaf, basting frequently, and brown it. -This will take fifteen or twenty minutes. Serve hot. More -water may be added while cooking if necessary.</p> - - -<div class='recipetitle'><b>Sweet Potatoes</b> (Three portions)</div> - -<div class='ingredients1'> -3 potatoes<br /> -¾ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Peel the potatoes, salt them with one-fourth a teaspoon of -salt in each potato, and place them in the pan with the meat. -This gives the potatoes a good flavor.</p> - - -<div class='recipetitle'><b>Bettina's Apricot Cobbler</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked and sweetened apricots<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the apricots, one tablespoon flour and cinnamon. Mix -and sift together flour, baking powder and salt. Cut in the -butter with a knife. Add the milk until a soft dough is formed. -Place the apricot mixture in a baking-dish and the dough on -top of the apricots. Cook the water and sugar together for -three minutes. Add the vanilla. When the cobbler has baked -fifteen minutes pour syrup over it. Bake ten minutes more in -a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_193" id="Page_193">[193]</a></span></p> - - - - -<h2>CHAPTER LVII</h2> - -<div class='chaptertitle'>A RAINBOW ANNOUNCEMENT LUNCHEON</div> - - -<div class='cap'>"OH, Bettina, how lovely!" cried the ten guests in a -chorus, as Ruth and Bettina ushered them into the -softly lighted dining-room. Not one had had even a glimpse -of the luncheon table before, for Ruth had been entertaining -them on the porch while Bettina put on the finishing touches. -It all seemed a burst of soft rainbow colors. "What is it?" -cried someone. "How did you ever get the rainbow effect?"</div> - -<p>"Let's not examine it too closely," said Bettina. "You know -a rainbow after all is nothing but drops of water with the sun -shining through, and maybe my rainbow table has a prosy -explanation, too."</p> - -<p>From the low mass of variegated garden flowers in the -center—pink, yellow, lavender, orange, blue, and as many others -as the girls could find—ran strips of soft tulle in rainbow -colors. The strips were attached at the outer end to the dainty -butterflies which perched lightly on the tulle covered candy -cups. These candy cups held pink, lavender and green Jordan -almond candies. More butterflies in all sizes and colors hovered -among the flowers. Upon the plain white name cards, -little butterflies had been outlined in black and decorated in -butterfly colors. Ruth and Bettina had cut with the scissors -around this outline and then, when it had been cut almost away, -had folded back the butterfly so that it stood up on the card, -as ready for flight as its brothers and sisters.</p> - -<p>"Aren't they cunning?" exclaimed Barbara, taking her butterfly -from her favor cup. "Goodness, it's attached to something!"<span class="pagenum"><a name="Page_194" id="Page_194">[194]</a></span> -Pulling gently by the rainbow tulle to which the butterfly -had been pasted, she drew forth from the greenery in -the center a little golden bag. It was in reality a little fat bag -of soft yellow silk tied with gold cord and holding something -that, seen through the mesh, appeared to be—gold?</p> - -<p>The other girls, in great excitement, drew forth their little -bags.</p> - -<p>"Rice!" declared Mary, "though it looks yellow!"</p> - -<p>"It's the bag of gold at the foot of the rainbow!" exclaimed -Ruth, with flushed cheeks. "Discovered by——"</p> - -<p>"Harry Harrison and Alice!" cried the girls, laughing almost -hysterically. For one small card which read, "Discovered -by" and the two names, in gold letters, was tied to the -little bag by the gold cord.</p> - -<p>"Alice, how did you ever manage to keep it a secret?" asked -someone.</p> - -<p>"Well, it would have been harder if you had all known -Harry, but you see, we haven't been with the crowd much -lately, have we? Now admit it! You haven't even missed -me!"</p> - -<p>"But you're more of a butterfly than any of the rest of us. -And the limits of the old crowd don't always bound your -flutterings."</p> - -<p>"I'm not a butterfly anymore," said Alice. "I suppose I'll -have a butterfly wedding (Harry will detest it, but he'll have -to give in that once), but after that I expect to be as domestic -as Bettina here, though not such a success at it, probably. -Aren't these orange baskets the prettiest things?"</p> - -<p>The girls, in their excitement, had almost forgotten to eat, -but now they looked down at their plates. Fruit cups in orange -baskets, with handles of millinery wire twisted with pink, -green, yellow and violet tulle, added to the rainbow effect. -The baskets were placed on paper doilies on tea plates, and -were artistically lined with mint leaves.</p> - -<p>"It looks too pretty to eat," said Dorothy.</p> - -<p>"Ruth will feel hurt if you don't like it, but I know you -will," said Bettina. "She prepared this course, and made most -of the table decorations, too."</p><p><span class="pagenum"><a name="Page_195" id="Page_195">[195]</a></span></p> - -<p>"And didn't you wish that you were announcing something -yourself, Ruth?" asked Mary. "Although I don't believe the -crowd could stand two such surprises! We've known Fred -and you so long that your engagement seems the natural thing, -but when a perfectly strange man like Mr. Harrison happens -by, and helps himself to one of our number—well, it certainly -takes my breath away! Where did you first meet him, Alice? -Was it love at first sight?"</p> - -<p>"Love at first sight? Bob introduced us—here, in this very -house, and I thought—well—I thought Harry the most disagreeably -serious man I'd ever had the misfortune to meet! -And he thought me the most disagreeably frivolous girl he -had ever seen! So our feud began, and of course we had to -see each other to fight it out!"</p> - -<p>"And then comes Bettina's rainbow luncheon to show us -how serious the feud proved to be," laughed Barbara. "What? -More courses, Bettina? This is a beautiful luncheon! I wonder -who'll be the next to discover the treasure at the foot of the -rainbow?"</p> - -<p>The menu consisted of:</p> - -<div class='menu'> -Fruit Cups in Orange Baskets<br /> -—————————<br /> -Cream of Celery Soup Whipped Cream<br /> -Salt Wafers<br /> -—————————<br /> -Tuna Moulds Egg Sauce<br /> -Potatoes a la Bettina<br /> -Green Peppers Stuffed with Creamed Cauliflower<br /> -Rolls Butter<br /> -—————————<br /> -Head Lettuce, Russian Dressing<br /> -Thin Sandwiches in Fancy Shapes<br /> -—————————<br /> -Marshmallow Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Tuna Loaf</b> (Eight portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-tuna<br /> -1 <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -2 eggs (just the yolks may be used)<br /> -1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -1 <abbr title="teaspoon">t</abbr>-chopped green pepper<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div><p><span class="pagenum"><a name="Page_196" id="Page_196">[196]</a></span></p> - -<p>Mix all the ingredients together thoroughly, picking the fish -apart with a silver fork. Mould firmly in a loaf. Roll in -flour, and place in a buttered bread pan. Dot with butter, and -bake thirty minutes in a moderate oven. This same recipe -may be distributed among fancy individual moulds, filled half -full. Arrange a star-shaped piece of pimento, green pepper, -beet or egg in the bottom of a fancy aluminum mould. An -attractive design may be made by putting the star cut from -any vegetable with radiating pieces of any other kind of vegetable -of a different color. Place the design firmly on the -fish. Set the moulds in a pan of hot water and bake until the -mixture is firmly set. (About thirty minutes.) Remove from -the oven, let moulds stand three minutes, and then, with the -assistance of a knife, slip them from the pan, unmould all the -moulds in one flat pan, and keep them hot until needed. Do -not forget that the mould must be thoroughly buttered before -using. When ready to serve, make a regular vegetable white -sauce (two <abbr title="tablespoon">T</abbr>-butter, 2 <abbr title="tablespoon">T</abbr>-flour, 1 <abbr title="cup">C</abbr>-milk, ¼ <abbr title="teaspoon">t</abbr>-salt). When -ready to serve and while steaming hot, add one beaten egg -yoke. The hot sauce will cook the egg. Pour around the -mould.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_197" id="Page_197">[197]</a></span></p> - - - - -<h2>CHAPTER LVIII</h2> - -<div class='chaptertitle'>AN EARLY CALLER</div> - - -<div class='cap'>BOB had scarcely left the house the next morning when -Bettina was called to the door. "I couldn't resist coming!" -said Alice. "The announcement party was lovely, and I -must thank you for doing it. Aren't you tired to pieces?"</div> - -<p>"No, Ruth helped me a great deal, and by the time Bob -came home to dinner, the luncheon dishes were washed and -put away and the house was in apple-pie order."</p> - -<p>"Everything tasted delicious, Bettina. Maybe it sounds altogether -too practical for my own announcement party, but -I'm armed with a pencil and a notebook, and I do want to -get some of those recipes of yours!"</p> - -<p>"You're welcome to them all, Alice, of course. They are -all recipes that I have used over and over again, and I'm -sure of them."</p> - -<p>"What kind of soup was it? Celery? I thought so. Wasn't -it hard to prepare?"</p> - -<p>"Why, Alice, it was canned celery soup, diluted with hot -milk. Then I added a teaspoonful of chopped parsley and a -teaspoonful of chopped red pepper."</p> - -<p>"But surely it had whipped cream in it, Bettina!"</p> - -<p>"Yes, I put a teaspoonful of whipped cream in the bottom -of the bouillon cup and poured the hot soup on it, so that it -would be well mixed."</p> - -<p>"Well, that accounts for it; I thought it must be made with -whipped cream. Oh, Bettina, everything was so pretty! The -tulle bows on the baskets holding the wafers and the rolls—and<span class="pagenum"><a name="Page_198" id="Page_198">[198]</a></span> -the butterflies perched on them! How did you ever think -of it?"</p> - -<p>"Well, butterflies are a happy choice for decorations! They -can be put anywhere, and they are easy to make—at least -Ruth says so."</p> - -<p>"You use paper doilies a great deal, don't you! Aren't they -expensive?"</p> - -<p>"Expensive? Well, I wish you'd price them! They are so -inexpensive that I like to use them even for a very informal -meal; they add such a dainty touch, I think."</p> - -<p>"I must write down the recipes for your tuna loaf, and green -peppers stuffed with cauliflower, and Russian dressing—and -oh, that wonderful kind of rainbow dessert! Bettina, what -was that dessert?"</p> - -<p>"Marshmallow cream made with gelatine and cream and -marshmallows and whites of eggs. I puzzled a long time over -a real 'rainbow' dessert, and finally decided on marshmallow -cream with a few variations. Come into the kitchen, where -I keep my card index, and I'll get all the recipes for you."</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Potato Balls</b> (Four portions)</div> - -<div class='ingredients1'> -4 potatoes<br /> -1 <abbr title="cup">C</abbr>-crumbs<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-egg<br /> -</div> - -<p>Boil potatoes of uniform size with the skins on. When cold, -peel, roll in crumbs, to which salt has been added and then the -beaten egg and crumbs. Deep fry in very hot fat.</p> - - -<div class='recipetitle'><b>Green Peppers Stuffed with Cauliflower</b> (Four portions)</div> - -<div class='ingredients1'> -4 green peppers<br /> -1 <abbr title="cup">C</abbr>-cooked cauliflower<br /> -1 <abbr title="cup">C</abbr>-vegetable sauce<br /> -2 <abbr title="tablespoon">T</abbr>-crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter, melted<br /> -</div> - -<p>Cut a thin slice from the stem end of each large green pepper -and remove the seeds. Parboil ten minutes, and fill with -creamed cauliflower and buttered crumbs. Bake until the skins -are tender, basting occasionally with butter and water.</p><p><span class="pagenum"><a name="Page_199" id="Page_199">[199]</a></span></p> - - -<div class='recipetitle'><b>Marshmallow Cream</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -4 <abbr title="tablespoon">T</abbr>-cold milk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -1<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-double cream<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -1 egg white well beaten<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -¼ <abbr title="pound">lb.</abbr> marshmallows, cut in one-fourth cubes<br /> -4 toasted marshmallows<br /> -4 pecans<br /> -4 almonds<br /> -</div> - -<p>Soften the gelatin in milk for five minutes, and dissolve by -setting the dish in boiling water. Add the sugar. Allow the -mixture to cool. When it begins to congeal, add the flavorings. -Beat in the whipped cream, and continue beating until -it is firm. Fold in the egg-white and the marshmallows cut -in cubes. When the mixture begins to set, pile lightly in -sherbet cups. Place one-half of a toasted marshmallow on -the top, and arrange pecan meats and candied cherries in a -conventional design. Set aside one hour to cool and harden.</p> - -<p>Bettina colored the mixture with vegetable coloring of a -very delicate green. Then on the top she placed a teaspoonful -of white whipped cream, then the toasted marshmallow and -the different fruits. Bettina browned the marshmallows -quickly in the oven, after she had cut them the desired shape. -She used cups with handles, and decorated them with fluffy -bows of variegated tulles. To make these bows, she took strips -of each color desired, one inch wide, tied them together, and -"fluffed them out." She might have gained a real rainbow -effect by dividing the marshmallow cream (when mixed, but -not yet firm) into three bowls, and coloring them green, lavender -and pink, with delicate vegetable colors. Then, having -beaten in the whipped cream, she might have placed in each -sherbet cup three layers, pink, lavender and green. Then, on -the top, she might have placed the whipped cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_200" id="Page_200">[200]</a></span></p> - - - - -<h2>CHAPTER LIX</h2> - -<div class='chaptertitle'>RUTH COMES TO LUNCHEON</div> - - -<div class='cap'>"AND here we are, busily planning Alice's affairs," said -Bettina, "when we might be talking of yours, Ruth. -Are you sure, sure, sure, that you don't want any parties, or -showers, or affairs of any sort?"</div> - -<p>"Sure, sure, sure!" said Ruth, emphatically. "I may be -silly, Bettina, but to me such a fuss beforehand takes something -away from the beauty of the wedding! And then there -are other reasons. We've had to postpone building till next -summer, and may not be married till the house is done—you -know that. So we'll have been engaged a long time. It seems -to me that after a long engagement like ours, it is better to -have a simple wedding and no parties. Alice's is happening -just as I always expected that it would—a surprising announcement, -a short engagement, and many parties, with an elaborate -wedding as the climax! Sometimes I think that sort would -be the kind to have—but you see, Bettina, when you're expecting -to be married only once, you want to have just the kind -that seems best to you."</p> - -<p>"And yours will be just right for you, Ruth," said Bettina, -warmly. "You are you, and Fred is Fred, and I can't imagine -either of you caring for much excitement. And when you are -in your new house——"</p> - -<p>"I'm going to have you over at least once a week to just -such a dear little luncheon as this! Or rather—as much like -it as I can devise. Bettina, how did you have time to cook -such good things?"</p> - -<p>"Well," said Bettina, "Bob will have these same things for<span class="pagenum"><a name="Page_201" id="Page_201">[201]</a></span> -dinner tonight, with the addition of some cold sliced meat. So -now, Ruth, we have a long afternoon before us—to sew and -talk!"</p> - -<p>Bettina's luncheon consisted of:</p> - -<div class='menu'> -Bettina's Mexican Salad Brown Bread<br /> -Apricot Preserves<br /> -Orange Cake Hot Chocolate<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Mexican Salad</b> (Four portions)</div> - -<div class='ingredients1'> -1 cucumber diced<br /> -2 tomatoes cut in one-inch cubes<br /> -1 <abbr title="cup">C</abbr>-cut celery<br /> -¼ <abbr title="cup">C</abbr>-cooked beets<br /> -1 <abbr title="tablespoon">T</abbr>-chopped parsley<br /> -2 <abbr title="tablespoon">T</abbr>-green pepper, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cottage cheese<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-salad dressing<br /> -4 lettuce leaves<br /> -</div> - -<p>Mix all the ingredients in order given and serve on lettuce -leaves.</p> - - -<div class='recipetitle'><b>Brown Bread (Baked)</b> (Two loaves)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-graham flour<br /> -2 <abbr title="cup">C</abbr>-white flour<br /> -2 <abbr title="teaspoon">t</abbr>-soda<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-molasses<br /> -2 <abbr title="cup">C</abbr>-sour milk<br /> -</div> - -<p>Mix well the graham flour, white flour, soda and salt. Add -the molasses and sour milk; mix thoroughly. Pour into two -well-buttered bread tins, and bake forty minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Orange Cake</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 eggs beaten separately<br /> -Grated rind of one orange<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-orange juice<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -1<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add the sugar and egg-yolks; mix thoroughly. -Add the orange rind. Add the baking powder, salt -and flour sifted together and then the orange juice and milk. -Mix, and beat one minute. Add the egg-whites beaten stiffly, -and the lemon extract. Bake in two square cake tins fitted with -waxed paper for twenty-five minutes in a moderate oven.</p><p><span class="pagenum"><a name="Page_202" id="Page_202">[202]</a></span></p> - - -<div class='recipetitle'><b>Orange Filling for the Cake</b> (Sixteen portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg yolk<br /> -Grated rind of ½ an orange<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -¼ <abbr title="cup">C</abbr>-orange juice<br /> -½ <abbr title="teaspoon">t</abbr>-lemon juice<br /> -</div> - -<p>Mix the flour, sugar and salt well; add slowly the egg-yolk -and the grated rind, the orange juice and water. Cook slowly -over hot water for ten minutes, or until thick enough to spread. -Add the lemon juice or lemon extract. Spread on one layer -of cake. Place the other layer carefully on the top and spread -Quick Cake Icing over the top and sides of the cake.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_203" id="Page_203">[203]</a><br /><a name="Page_204" id="Page_204">[204]</a></span></p> - - - - -<h2><i>OCTOBER.</i></h2> - - -<div class='menu'> -<i>Oh, hazy month of glowing trees,—<br /> -<span style="margin-left: 1em;">And colors rich to charm our eyes!</span><br /> -Yet—not less fair than all of these<br /> -<span style="margin-left: 1em;">Are Mother's fragrant pumpkin pies!</span></i><br /> -</div> - -<div class="figcenter" style="width: 569px;"> -<img src="images/oi_206.jpg" width="569" height="601" alt="man in suit carving jack-o-lanterns" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_205" id="Page_205">[205]</a></span></p> - - - - -<h2>CHAPTER LX</h2> - -<div class='chaptertitle'>A KITCHEN SHOWER FOR ALICE</div> - - -<div class="image-left"> -<img src="images/oi_207.jpg" width="270" height="260" alt="Two women with shopping baskets over their arms" /> -</div> - -<div class='unindent'><span class='letter'>"D</span>ID you want me for -something, Mary?" asked -Alice at the door. "Mother said -you had telephoned."</div> - -<p>"Come in! Come in!" cried -ten girls at once, while Bettina -whispered to Ruth: "Thank -goodness, she's come! The muffins -are all but done!"</p> - -<p>"What in the world!" said -Alice.</p> - -<p>"A party for you!"</p> - -<p>"And I'm wearing my old suit!"</p> - -<p>"We caught you this time, but never mind. Come in, and -take off your things."</p> - -<p>As soon as Alice reappeared in the living room, a small table -was drawn up before the open fire. Two girls appeared, wearing -gingham aprons and carrying overflowing market baskets.</p> - -<p>"This is a kitchen shower for you, Alice," Ruth explained -somewhat ceremoniously. "But if you are willing, we will use -the utensils in serving the luncheon and afterwards present -them to you. May we unpack the baskets?"</p> - -<p>"Do," said Alice, laughing.</p> - -<p>From the larger basket, Ruth removed twelve white enamelled -plates of different sizes (suitable for holding supplies in -the refrigerator), and twelve cross-barred tea towels. The<span class="pagenum"><a name="Page_206" id="Page_206">[206]</a></span> -latter she passed around to be used as napkins, and Mary distributed -the plates. On the small serving table before the fire, -a white muslin table cover was placed. As she unfolded it, -Ruth read from the attached card:</p> - -<div class='poem'> -"If breakfast you should chance to eat<br /> -<span style="margin-left: 1em;">Upon the kitchen table—</span><br /> -I'll make it dainty, fair and neat<br /> -<span style="margin-left: 1em;">So far as I am able."</span><br /> -</div> - -<p>When the steel forks and spoons of various sizes were taken -out and passed around, two glass measuring cups were found -to hold loaf sugar wrapped in frilled paper. Upon one of -these Ruth read:</p> - -<div class='poem'> -"Please eat us all, but let your sweet<br /> -<span style="margin-left: 1em;">Sweet hours be duly treasured,</span><br /> -For we belie the worldly eye—<br /> -<span style="margin-left: 1em;">True sweetness can't be measured."</span><br /> -</div> - -<p>A glass rolling-pin filled with stick candy came next, and -its sentiments read, and meanwhile the girls had begun to read -aloud the advice pinned upon the tea-towels, such as:</p> - -<div class='poem'> -"No matter what his whims and wishes—<br /> -<span style="margin-left: 0.5em;">Just tell him he must wipe the dishes!"</span><br /> -</div> - -<div class='unindent'>and</div> - -<div class='poem'> -"But if he breaks a cup or plate,<br /> -<span style="margin-left: 0.5em;">Just throw the pieces at him straight."</span><br /> -</div> - -<p>"What vindictive dish-towels!" said Alice. "They're not a -bit sentimental!"</p> - -<p>When the contents had been removed and all the verses read, -the large basket was presented to Alice, who read from its -handle:</p><p><span class="pagenum"><a name="Page_207" id="Page_207">[207]</a></span></p> - -<div class='poem'> -"To market, to market, to buy your supplies!<br /> -You'll go there in person, if careful and wise."<br /> -</div> - -<p>"I will, Mr. Basket, with you over my arm!" answered -Alice.</p> - -<p>Meanwhile the girls had carried in the salad in an earthenware -mixing-bowl, the muffins heaped high in a small basket -with a dainty dustcloth over them, the coffee in a large enamelled -pitcher, and the "molasses puffs" wrapped in frilled -paper in a basket suitable for holding supplies. "Bettina's -apples" were arranged in two flat enamelled pans. All the food -was served informally from the small table, and the merriment -grew as the luncheon progressed.</p> - -<p>"I wish that all the meals Harry and I have together might -be as jolly as this one! I'm sure I should be glad to eat always -from kitchen dishes, if that is what makes the fun," said -Alice.</p> - -<p>At the kitchen shower, the luncheon was as follows:</p> - -<div class='menu'> -Bettina's Potato Salad Bettina's Spiced Beets<br /> -Twin Mountain Muffins Currant Jelly<br /> -Molasses Puffs Bettina's Apples<br /> -Coffee Stick Candy<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Potato Salad</b> (Twelve portions)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-cold boiled potatoes, diced<br /> -1 <abbr title="cup">C</abbr>-diced celery<br /> -½ <abbr title="cup">C</abbr>-diced hard-cooked egg<br /> -¼ <abbr title="cup">C</abbr>-diced sweet pickles<br /> -3 <abbr title="tablespoon">T</abbr>-diced pimento<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-chopped onion<br /> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -12 lettuce leaves<br /> -</div> - -<p>Mix all the ingredients in the order named. Serve the salad -very cold on crisp lettuce leaves.</p> - - -<div class='recipetitle'><b>Bettina's Spiced Beets</b> (Twelve portions)</div> - -<div class='ingredients1'> -5 large, cooked beets, sliced<br /> -½ <abbr title="cup">C</abbr>-vinegar<br /> -1 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -6 cloves<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Heat the vinegar, add the cloves, sugar, salt and pepper.<span class="pagenum"><a name="Page_208" id="Page_208">[208]</a></span> -Pour over the beets, cut in one-third inch slices. Allow to stand -one hour before serving.</p> - - -<div class='recipetitle'><b>Molasses Puffs</b> (Twelve portions)</div> - -<div class='ingredients1'> -¾ <abbr title="cup">C</abbr>-molasses<br /> -¾ <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-hot water<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter and lard (melted)<br /> -1 egg, well beaten<br /> -2 <abbr title="teaspoon">t</abbr>-ginger<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -2 <abbr title="teaspoon">t</abbr>-soda<br /> -3 <abbr title="cup">C</abbr>-flour<br /> -</div> - -<p>Mix the molasses and sugar. Add the hot water and fat. -Beat well, add the egg and mix thoroughly. Sift the ginger, -cinnamon, flour and soda together, and add to the rest of the -ingredients, mixing well. Fill well-buttered muffin pans three-fourths -full. Bake in a moderate oven for twenty-five minutes. -Ice with "C" sugar icing.</p> - - -<div class='recipetitle'><b>Icing</b></div> - -<div class='ingredients1'> -2 egg-whites beaten stiffly<br /> -2 <abbr title="cup">C</abbr>-"C" sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cook the sugar and water together until it "clicks" when -a little is dropped into cold water. Pour the syrup slowly -over the stiffly beaten egg whites. Beat vigorously until cool -and creamy. Add the vanilla and spread on the cakes. If the -icing gets hard before it is cool, add two tablespoons of water -and continue beating. The secret of good icing is steady, -constant beating.</p> - - -<div class='recipetitle'><b>Bettina's Apples</b> (Twelve portions)</div> - -<div class='ingredients1'> -12 apples<br /> -3 <abbr title="cup">C</abbr>-"C" sugar<br /> -2 <abbr title="cup">C</abbr>-water<br /> -¼ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -18 marshmallows<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash, peel and core the apples. Place in a broad flat pan -in which the sugar and water have been thoroughly mixed. -Cook the apples, turning often until tender, remove from the -syrup and place in a serving dish. Fill the center with one-half -a marshmallow. Add the cinnamon and butter to the -syrup and cook five minutes or until it thickens. Pour over -and around the apples. Decorate with a marshmallow cut -into fourths. Serve warm.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_209" id="Page_209">[209]</a></span></p> - - - - -<h2>CHAPTER LXI</h2> - -<div class='chaptertitle'>A RAINY NIGHT MEAL</div> - - -<div class='cap'>"WHY, Bob, I thought you'd be miles away by this -time!" cried Bettina, as Bob came into the house at -the usual time one evening.</div> - -<p>"They called off our trip on account of the weather. And -I supposed you'd be at your mother's!"</p> - -<p>"It was raining so that I decided to build a cozy little fire -in the fireplace and stay at home."</p> - -<p>"Well, I'm glad you're here! I was expecting to come home -to a cold, dark house, and this is much more cheerful."</p> - -<p>"And I expected not to see you till midnight, so I'm well -suited too! But, Bobby, you mustn't complain if I give you -a 'pick-up meal.' I expected to eat only a lunch myself."</p> - -<p>"I don't care what you give me, just so it's hot. My walk -through the rain has given me an appetite. I'll help you get -supper and wash the dishes, Bettina, and then afterward we'll -pop corn and toast marshmallows by the fire. What do you -say?"</p> - -<p>"Fine, Bob! I cooked some celery today—just a little—and -I think I'll fix 'celery au gratin' for you. The cooky-jar -is full of rocks——"</p> - -<p>"A full cooky-jar! Bettina, that ought to be the symbol of -our happy home. May it always be full!"</p> - -<p>"You're altogether too oratorical for a staid married man, -Bob. Well, as I was saying, here is apple sauce, and I'll soon -have some emergency biscuit stirred up. Then with scrambled -eggs——"</p><p><span class="pagenum"><a name="Page_210" id="Page_210">[210]</a></span></p> - -<p>"Hurry, Bettina! My appetite grows with every dish you -mention!"</p> - -<p>They had a meal of:</p> - -<div class='menu'> -Scrambled Eggs Celery au Gratin<br /> -Emergency Biscuit Fresh Apple Sauce<br /> -Rocks Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Scrambled Eggs</b> (Two portions)</div> - -<div class='ingredients1'> -3 eggs<br /> -5 <abbr title="tablespoon">T</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Beat the eggs slightly; add milk, salt and paprika. Melt -the butter in a frying pan or omelet pan. When hot, add the -egg mixture, and cook slowly, scraping from bottom and sides -of the pan when mixture first sets. Cook until creamy, or -longer if preferred. If desired, the egg may be constantly -"scrambled" with a fork while cooking. Turn into a hot dish -and serve at once.</p> - - -<div class='recipetitle'><b>Celery au Gratin</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked diced celery<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk and celery stock<br /> -3 <abbr title="tablespoon">T</abbr>-grated cheese<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cook the celery in a small amount of water at a low temperature, -as too fast boiling makes it tough. Simmer until -tender.</p> - -<p>Melt the butter, add the flour and blend well. Add the -milk and stock, pepper and salt. Add the cheese. Allow to -cook until it is the consistency of a thin vegetable white sauce. -Add the celery. Place in a hot oven for fifteen minutes.</p> - -<p>(Bettina uses a part of the water in which the celery is -simmered to make up the cup of combined milk and celery -stock. The remainder of the celery stock she saves for soup.)</p><p><span class="pagenum"><a name="Page_211" id="Page_211">[211]</a></span></p> - - -<div class='recipetitle'><b>Rocks</b> (Two dozen)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-brown sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -2 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-ground cloves<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2½ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -1½ <abbr title="cup">C</abbr>-chopped nut meats and raisins<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar, and cream the mixture. -Add the eggs, well beaten, and the remaining dry ingredients -(except nuts and raisins) sifted together. Mix well. Add the -nut meats and chopped raisins, and vanilla. The mixture -should be very stiff. Drop from a spoon onto flat buttered -pans or preferably onto a buttered baking sheet. Bake about -twelve minutes in a moderate oven.</p> - -<p>(Bettina keeps rocks in a stone jar, and finds that they keep -well, and are really better when a day old.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_212" id="Page_212">[212]</a></span></p> - - - - -<h2>CHAPTER LXII</h2> - -<div class='chaptertitle'>ALICE GIVES A LUNCHEON</div> - - -<div class='cap'>"THESE are the first baking powder biscuits I have ever -made for company," said Alice, "but I knew that I -must begin some time. Mother has gone out to spend the day; -I persuaded her that my efforts to serve a luncheon would -upset her nervous system completely. Just think, girls! You -are at my mercy—for I have prepared this humble repast -with my own useless hands!"</div> - -<p>"Shame on you, Alice! Don't pretend to be so humble. -You do everything so easily that I'll not be surprised to see -you papering your own house and acting as your own plumber -and doing every other hard thing. A useless butterfly like -you who turns out to be so competent after all is the despair -of all us plodders who have always plodded and always will!" -And Ruth sighed.</p> - -<p>"Never mind, Ruthie," said Bettina. "I've eaten a mighty -fine luncheon that you cooked yourself—four or five courses, -if I haven't forgotten!"</p> - -<p>"Yes, and I worried every minute during that day!"</p> - -<p>"We all do at first, except maybe Alice!"</p> - -<p>"Why worry?" said Alice. "(Seems to me I've heard that -expression before.) You girls won't die if the biscuits do -fail—I'll give you bread. Harry and I are going to laugh at -our own mistakes—and enjoy them. Isn't that a good philosophy? -But, girls, to get down to biscuits. I want to ask -you—one and all—collectively and individually, to be in my -wedding party. With the addition of Sister, who isn't here. -She and Bettina will be the matrons of honor. Will you?"</p><p><span class="pagenum"><a name="Page_213" id="Page_213">[213]</a></span></p> - -<p>"Will we!" they all cried with enthusiasm.</p> - -<p>The luncheon menu was as follows:</p> - -<div class='menu'> -Salmon Salad<br /> -Green Beans Butter Sauce<br /> -Baking-powder Biscuits<br /> -Watermelon Pickles<br /> -Cream Puffs Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Salmon Salad</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-salmon<br /> -1 <abbr title="cup">C</abbr>-diced celery<br /> -¼ <abbr title="cup">C</abbr>-sweet pickles, cut fine<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -3 hard-cooked eggs, cut fine<br /> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -</div> - -<p>Break the salmon apart carefully with a silver fork, add -the diced celery, sweet pickles, salt and hard-cooked eggs. -Mix together well, and add the salad dressing. Arrange on -lettuce leaves in a salad bowl, garnish with hard-cooked eggs -to represent daisies, and pickles cut in strips. Serve very -cold. (To represent daisies, cut the whites of each hard-cooked -egg in six long petals. Arrange these on the salad. -Cut the yolks in half, and place in the center—round side -out. Arrange the pickle to represent stem and leaves.)</p> - - -<div class='recipetitle'><b>Green Beans, Butter Sauce</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-green beans (canned)<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Remove beans from the can and rinse with cold water. Add -water, salt, paprika and butter. Cook over a moderate fire for -three minutes. Serve.</p> - - -<div class='recipetitle'><b>Cream Puffs</b> (Twelve Puffs)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-boiling water<br /> -½ <abbr title="cup">C</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -3 eggs<br /> -</div> - -<p>Place the water and butter in a sauce pan. Heat to the -boiling point, then add the flour, all at once, and stir till smooth. -Cook till the paste comes away from the sides of the pan. (A<span class="pagenum"><a name="Page_214" id="Page_214">[214]</a></span> -very short time.) Remove from fire, and when cold, add the -unbeaten eggs, one at a time, beating thoroughly after each -egg is added. (The mixture should be stiff enough to hold -its shape without spreading.) Chill the paste by placing in -the ice-box and then drop by tablespoonsful on a buttered -sheet. Bake thirty-five minutes in a hot oven. When cold, -make an opening in the side of each and fill with cream -filling.</p> - - -<div class='recipetitle'><b>Cream Filling</b> (Twelve portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="tablespoon">T</abbr>-cornstarch<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 egg<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the sugar, salt, cornstarch and flour. Gradually add the -milk and egg. Cook until very thick, in a double boiler. Add -the butter and vanilla. Beat one minute. Cool before using.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_215" id="Page_215">[215]</a></span></p> - - - - -<h2>CHAPTER LXIII</h2> - -<div class='chaptertitle'>MOTORING WITH THE DIXONS</div> - - -<div class='cap'>"NOT through dinner yet?" exclaimed the Dixons at -the door. "May we sit down and wait? It's a beautiful -evening, and we've come to get you to take a long drive -with us."</div> - -<p>"Fine," said Bob. "Come out to the dining-room and talk -till we're through."</p> - -<p>"And then I'll help Bettina clear off the table," said Charlotte. -"Well, people, it looks like a good dinner, and Sherlock -Holmes deduces, moreover, that you had roast lamb -yesterday for your Sunday dinner."</p> - -<p>"You might also deduce that we had baked potatoes, from -which these creamed ones are made," laughed Bettina. "Nothing -else to guess at, except that part of a cabbage made cold -slaw yesterday and escalloped cabbage today. And my dessert, -while simple, has no secret past," she added as she removed -the first course. "A plain and simple custard, that's -all."</p> - -<p>"Suits me," said Bob, heartily, "especially when it's cold -like this."</p> - -<p>"By the way, Bettina," said Charlotte, "did you ever get rid -of those black ants you were telling me about?"</p> - -<p>"Yes, I've never seen one since."</p> - -<p>"Well, you know how worried I was about the little red -ones that bothered me. Aunt Isabel, in a letter, gave me a -remedy that has worked like magic."</p> - -<p>"Aunt Isabel has her uses, after all," teased Frank.</p><p><span class="pagenum"><a name="Page_216" id="Page_216">[216]</a></span></p> - -<p>"I should say she has! She knows all about housekeeping, -from A to Z! Her remedy sounds queer, but I can vouch -for its efficacy, so if anyone ever asks you what to do for red -ants, you tell them this, Bettina. I took some covers from -baking powder cans, and some Mason jar covers, and some -pie tins, and chalked the sides well with common school crayon. -Then I set them on the pantry shelves to hold dishes of whatever -kinds of food the ants liked. The ants never climbed -over those chalked covers and soon they had all disappeared. -I don't have to use the chalked tins any more, but if I ever -see a red ant in my pantry again, I'll get out the chalk."</p> - -<p>"Couldn't you make a heavy chalk mark on the shelf paper -around the dish of food?" asked Bob.</p> - -<p>"I tried that, but it didn't do any good. But the other way -worked beautifully."</p> - -<p>"I'm glad to know about it," said Bettina. "Well, Bob, are -you ready? It will take only a few minutes to carry out the -dishes and pile them up. I'm sorry we've kept you people -waiting."</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Cold Sliced Lamb Creamed Potatoes<br /> -Chili Sauce Escalloped Cabbage<br /> -Bread Butter<br /> -Baked Custard<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Cabbage</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked cabbage<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Melt the butter, add the flour and salt, and mix well. Slowly -pour over the milk and cook until creamy. Add the cabbage. -Pour into a buttered baking dish. Add bread crumbs to -melted butter, and place the buttered crumbs on the cabbage. -Bake in a moderate oven for fifteen minutes, or until the -crumbs are browned.</p><p><span class="pagenum"><a name="Page_217" id="Page_217">[217]</a></span></p> - - -<div class='recipetitle'><b>Chili Sauce</b> (One and one-half pints)</div> - -<div class='ingredients1'> -12 large, ripe tomatoes<br /> -3 green peppers<br /> -2 onions<br /> -2 <abbr title="tablespoon">T</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-ground cinnamon<br /> -3 <abbr title="cup">C</abbr>-vinegar<br /> -</div> - -<p>Peel the tomatoes and onions, and chop separately very -fine. Chop the pepper also, and add the salt, sugar and cinnamon. -Mix all the ingredients together and add the vinegar. -Cook one and one-half hours over a moderate fire, stirring -sufficiently to prevent sticking. Bottle, and when cool, seal -with paraffin.</p> - - -<div class='recipetitle'><b>Cup Custard</b> (Three portions)</div> - -<div class='ingredients1'> -2 eggs<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -A few gratings of nutmeg<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Beat the eggs slightly, add the sugar and milk slowly. Add -salt and flavoring. Stir well. Pour into well-buttered cups. -Sprinkle the nutmeg gratings on the top. Set the cups in a -pan of hot water and bake in a moderate oven until a knife -comes out clean upon piercing the custard (about thirty-five -minutes). Do not allow the water in the pan to boil. Serve -the custard cold, removing from the cups just before ready to -serve. The custards may be served in cups.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_218" id="Page_218">[218]</a></span></p> - - - - -<h2>CHAPTER LXIV</h2> - -<div class='chaptertitle'>RUTH MAKES BAKING POWDER BISCUITS</div> - - -<div class='cap'>"OH, Ruth!" called Bettina from her door to Ruth, who -was walking past. "Come in and stay to dinner!"</div> - -<p>"My dear, I'd love to, but——"</p> - -<p>"I'm going to have baking powder biscuits, and I remember -that you were longing to learn how to make them."</p> - -<p>"Oh, Bettina! Would you really show me? I'll simply -have to come, then. I hesitated because Aunt Martha is here, -but I know she'll excuse me for one evening. What time is -it? Five? I'll take these packages home and be back in fifteen -minutes!"</p> - -<p>When Ruth returned she found Bettina in her kitchen with -all of the ingredients for the biscuits set out on the table.</p> - -<p>"Perhaps two cups of flour will make too many for three -people," she said, "but Bob has a good-sized appetite these -crisp fall days, and he's fond of biscuits with jelly. Now, -Ruth, you can get to work! Sift the flour, baking powder -and salt together, and then cut the lard in this way with this -knife.... Fine! Now add the milk very slowly—perhaps -it will take a little more than two-thirds of a cup, it all depends -on the flour. There! Now pat the dough into shape on this -floured board, and then you can cut the biscuits out with this -little cutter. Yes, about three-fourths of an inch thick. Ruth, -those look fine! We'll wait a little while to bake them, they're -better perfectly fresh. Set them out in the cold, there, until -I have fixed the macaroni, and they can pop into the oven at -the same time."</p> - -<p>"That was so easy, Bettina. I do hope those biscuits will -be good!"</p><p><span class="pagenum"><a name="Page_219" id="Page_219">[219]</a></span></p> - -<p>The dinner consisted of:</p> - -<div class='menu'> -Lamb Chops Macaroni and Cheese<br /> -Sliced Tomatoes<br /> -Baking Powder Biscuits Jelly<br /> -Apple Tapioca Pudding Cream<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Macaroni and Cheese</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-macaroni, broken in pieces<br /> -1 qt. water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-cheese, cut in small pieces<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -</div> - -<p>Cook the macaroni in the boiling salted water until tender. -(About fifteen minutes.) Drain and rinse thoroughly with -cold water. Melt the butter, add the flour, salt and pepper. -Gradually add the milk and cheese. Cook three minutes. Add -the macaroni. Mix well, and pour into a well-buttered baking -dish. Place in a moderate oven and cook twenty minutes.</p> - - -<div class='recipetitle'><b>Baking-powder Biscuits</b> (Fifteen biscuits)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-lard<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the flour, baking powder and salt, and cut in the fat -with a knife. Slowly add the milk. (More or less may be -required, as it depends on the flour.) Pat into shape three-fourths -of an inch thick. Cut with a cutter, place side by side -on a tin pan. Bake in a hot oven twelve to fifteen minutes.</p> - - -<div class='recipetitle'><b>Apple Tapioca</b> (Three portions)</div> - -<div class='ingredients1'> -6 <abbr title="tablespoon">T</abbr>-pearl tapioca<br /> -¼ <abbr title="cup">C</abbr>-cold water<br /> -1½ <abbr title="cup">C</abbr>-boiling water<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="cup">C</abbr>-sweetened apple sauce<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Soak the pearl tapioca in the cold water for ten minutes -in the upper part of the double boiler. Add the boiling water, -salt and sugar. Cook in the double boiler until transparent. -Add one cup of apple sauce and the vanilla. Mix well. Serve -either hot or cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_220" id="Page_220">[220]</a></span></p> - - - - -<h2>CHAPTER LXV</h2> - -<div class='chaptertitle'>PLANS FOR THE WEDDING</div> - - -<div class='cap'>"OH, Bob, I can hardly wait to tell you all of Alice's -wonderful plans," said Bettina.</div> - -<p>"Don't wait, then. (Say, these are my favorite potatoes, -all right!) Well, what about the wedding? All the gowns -are being made, I suppose?"</p> - -<p>"Yes, indeed. You know the four bridesmaids are to wear -lavender maline over lavender taffeta, very fluffy and short,—can -you picture them in your mind, Bob?"</p> - -<p>"Not exactly, but then, go on."</p> - -<p>"Well, they're nearly finished. I saw them today, and -they're lovely. The girls are to carry lavender maline muffs, -too—the round kind with fluffy bows at each end, and little -pink rosebuds around the hand, you know. Then a corsage -bouquet of violets with a pink rose in the center will be pinned -on each muff. The bridesmaids will also wear lavender maline -hats, with fluffy tarn o' shanter crowns and pink rosebuds -around them."</p> - -<p>"Is that what you'll wear?"</p> - -<p>"No, Lillian and I are the matrons of honor, and we will be -all in white, with white muffs, and corsage bouquets of pink -roses on them. Won't that be lovely? I don't know yet -whether Lillian's little Elizabeth, who will scatter rose petals -from a fluffy long-handled basket, is to wear pink or white. -Oh, I wish you might have seen the girls this afternoon! We -tried on our dresses and planned the hats and muffs. I shall<span class="pagenum"><a name="Page_221" id="Page_221">[221]</a></span> -begin my muff this evening; won't that be exciting?"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Pork Chops Bettina's Potatoes<br /> -Date Bread Butter<br /> -Head Lettuce French Dressing<br /> -Chocolate Sponge Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cold cooked potatoes diced<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1½ <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-pimento, cut up<br /> -1 piece of soft cheese—a 1-inch cube<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Melt the butter, add the flour, cheese and salt. Mix well, -and add the milk gradually. Cook until thick and creamy. -Add the pimento and potatoes. Serve hot. (Bob considers -this dish superfine.)</p> - - -<div class='recipetitle'><b>Date Nut Bread</b> (Twelve pieces)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-graham flour<br /> -1 <abbr title="cup">C</abbr>-white flour<br /> -½ <abbr title="cup">C</abbr>-"C" sugar<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="tablespoon">T</abbr>-nut meats<br /> -3 <abbr title="tablespoon">T</abbr>-chopped dates<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the ingredients in the order given. Place in a well-buttered -bread pan, and bake in a moderate oven for thirty-five -minutes.</p> - - -<div class='recipetitle'><b>Chocolate Sponge Cake</b> (Fourteen cakes)</div> - -<div class='ingredients1'> -5 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-cocoa<br /> -1 egg<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-cloves<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="cup">C</abbr>-cold water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the sugar. Stir in the egg and beat -well. Add the cinnamon, cloves, baking powder, cocoa, flour, -vanilla and water. Beat vigorously for two minutes. Bake -in well-buttered gem pans for eighteen minutes. Serve warm -if desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_222" id="Page_222">[222]</a></span></p> - - - - -<h2>CHAPTER LXVI</h2> - -<div class='chaptertitle'>A GUEST TO A DINNER OF LEFT-OVERS</div> - - -<div class='cap'>"AHA, I've found you out!" Bettina heard a laughing -voice shout as she hurried up the steps.</div> - -<p>"Why, Jack, when did you come to town?"</p> - -<p>"This afternoon. Went to Bob's office the very first thing, -and he insisted on bringing me home with him to dinner. I -told him it might 'put you out,' but he spent the time it took -to come home assuring me that you were always waiting for -company—kept a light ever burning in the window for them -and all that. He said that I'd see,—that you'd be on the doorstep -waiting for us!"</p> - -<p>"And after all that—you weren't here!" said Bob reproachfully.</p> - -<p>"I'm just as sorry as I can be not to live up to Bob's picture -of me," said Bettina. "I generally am waiting for Bob,—almost -on the doorstep if not quite. But this afternoon I've -been to a shower for Alice,—do you remember Alice, Jack?"</p> - -<p>"Very well. The gay dark-eyed one. You don't mean to -say that she's found a man who's lively enough to suit her?"</p> - -<p>"Well, she seems to be suited, all right. But I must fly into -an apron if you boys are to get any dinner within a half-hour. -Jack, you'll have to pardon me if after all of Bob's eloquence -I give you a meal of left-overs——"</p> - -<p>"Don't apologize to a bachelor, Bettina. He probably won't -know left-overs from the real thing," said Bob.</p> - -<p>"Bachelors are said to be the most critical of all," she answered. -"But I'll do my little best to please."</p> - -<p>That night Bettina served:</p><p><span class="pagenum"><a name="Page_223" id="Page_223">[223]</a></span></p> - -<div class='menu'> -Roast Beef Pie<br /> -Bread Butter<br /> -Sliced Tomatoes with Salad Dressing<br /> -Marble Cake Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Roast Beef Pie</b> (Three portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-chopped cold roast beef<br /> -1 <abbr title="cup">C</abbr>-gravy<br /> -1 <abbr title="cup">C</abbr>-cold diced potatoes (cooked)<br /> -2 <abbr title="tablespoon">T</abbr>-chopped onion<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 <abbr title="teaspoon">t</abbr>-lard<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -6 <abbr title="tablespoon">T</abbr>-milk<br /> -</div> - -<p>Mix the beef, gravy, potato and onion. Place in a shallow -buttered baking dish. Make a biscuit dough by cutting the -lard into the flour, which has been sifted with the baking -powder, and salt, and gradually adding the milk. Pat the -dough into shape and arrange carefully on top of the meat. -Make holes in the top to allow the steam to escape. Bake in -a moderate oven twenty minutes.</p> - - -<div class='recipetitle'><b>Marble Cake</b> (Fourteen slices)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-butter<br /> -</div> - -<p>Cream together and divide into two parts, half for light and -half for dark.</p> - -<div class='recipetitle'><b>Dark Part</b></div> - -<div class='ingredients1'> -To one half add:<br /> -<br /> -¼ <abbr title="cup">C</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -2 egg-yolks<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="teaspoon">t</abbr>-powdered cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -¼ <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix this together thoroughly and set aside while the light -part is being mixed.</p> - -<div class='recipetitle'><b>Light Part</b></div> - -<p>To the other half of the butter and sugar add:</p> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -Whites of two eggs beaten stiff<br /> -</div> - -<p>Put large spoonfuls of light and dark batter, alternating, in -a loaf cake pan well fitted with waxed paper, until the pan is -two-thirds full. Bake thirty-five minutes in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_224" id="Page_224">[224]</a></span></p> - - - - -<h2>CHAPTER LXVII</h2> - -<div class='chaptertitle'>A HANDKERCHIEF SHOWER</div> - - -<div class='cap'>"WHAT a cunning table!" exclaimed four girls in various -words and ways. Ruth and Bettina smiled happily -to each other, for they, too, had admired the low bowl -of purple and yellow pansies in the center, and the tiny individual -vases for a few pansies at each place. The dainty -doilies were also attractive, and Ruth had darkened the room -and lit the small yellow candles on the table.</div> - -<p>"But Bettina helped with the soufflé and the gold hearts," -she said gallantly. "Did you see her disappear a short time -ago? She was baking the cakes. When she suggested refreshments -that should be made just before they were served, I -was frightened. But when she offered to bake the things, -you may be sure I was delighted."</p> - -<p>At this moment a small figure appeared in the doorway. -"Weady, Cousin Wuth?"</p> - -<p>"Yes, dear."</p> - -<p>In popped little Marjorie, Ruth's cousin, carrying a huge -bouquet of handkerchiefs folded like white roses, fastened -somehow to long stems with green leaves attached, tied with -streaming yellow satin ribbon. Making a low bow to Alice, -she recited in a baby voice:</p> - -<div class='poem'> -"A handkerchief posie to carry each day.<br /> -<span style="margin-left: 1.5em;">We trust they will not come amiss,</span><br /> -<span style="margin-left: 0.5em;">In fact, we are sure that no other bouquet</span><br /> -<span style="margin-left: 1.5em;">Was ever so useful as this!"</span><br /> -</div> - -<p>"Thank you, you darling!" said Alice, receiving the gift with -delight.</p><p><span class="pagenum"><a name="Page_225" id="Page_225">[225]</a></span></p> - -<p>Ruth served:</p> - -<div class='menu'> -Apricot Soufflé Whipped Cream<br /> -Gold Hearts<br /> -Salted Peanuts Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Apricot Soufflé (Soo-Flay) "Lightened with Air"</b> (Six portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> dried apricots<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract or 1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -3 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -6 candied cherries<br /> -</div> - -<p>Wash the dried apricots and soak for three hours in sufficient -water to cover them. Cook slowly until tender (about -ten minutes) in the same water in which they were soaked. -Press through a colander, add the sugar and cook until very -thick, stirring constantly to prevent burning. Add salt and -extract. Allow to cool. Beat the egg whites until very stiff, -add the baking-powder, apricots and vanilla. Stir just -enough to mix. Pour into well buttered individual tin or -aluminum moulds until two-thirds full. Place the moulds in -a pan of hot water and bake thirty-five minutes in a slow oven. -Turn off the fire and allow the pans to remain in a warm -place so that they will not fall. When slightly cool, remove -carefully and serve as quickly as possible. Place whipped -cream and a candied cherry on the top.</p> - - -<div class='recipetitle'><b>Whipped Cream</b> (Six portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-heavy cream<br /> -1 <abbr title="teaspoon">t</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 drops of lemon extract<br /> -</div> - -<p>Beat the cream until thick, add the sugar, vanilla and lemon -extract. Place in a cool place until used.</p> - - -<div class='recipetitle'><b>Gold Hearts</b> (Twelve Hearts)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -3 egg-yolks<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>7</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -1 <abbr title="teaspoon">t</abbr>-baking-powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div><p><span class="pagenum"><a name="Page_226" id="Page_226">[226]</a></span></p> - -<p>Cream the butter, add the sugar, and mix well. Add the -egg yolks, beaten well, and the water, milk, flour, baking-powder, -lemon extract and salt. Beat for two minutes. Pour -into a large flat pan prepared with waxed paper. The batter -should be three-fourths of an inch thick in the pan. Bake -twelve minutes in a moderate oven. Remove the paper, and -cut when cool with a heart-shaped cooky cutter. Wet the -cutter with water before using, as this assures even edges. -Keep in a moist place until ready to serve.</p> - - -<div class='recipetitle'><b>Salted Almonds</b> (Six portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> almonds (shelled)<br /> -1 qt. boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-olive oil<br /> -</div> - -<p>Allow the almonds to stand in boiling water in a covered -utensil for fifteen minutes. Rinse off with hot water and -place in a colander. Remove the skins. Place oil in a frying-pan -when hot, add nuts. Stir constantly over a moderate fire -for fifteen minutes. Pour into a clean cloth. Rub off any -oil which has remained on the almonds. Sprinkle salt over -the nuts while warm. When thoroughly cooled, place the -almonds in a covered tin can until ready to serve.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_227" id="Page_227">[227]</a></span></p> - - - - -<h2>CHAPTER LXVIII</h2> - -<div class='chaptertitle'>JUST THE TWO OF THEM</div> - - -<div class='cap'>"IT seems good to be alone this evening, doesn't it, Bettina?" -said Bob, as they sat down to dinner. "Or are -you growing so accustomed to gaiety lately that a dinner for -two is a bore?"</div> - -<p>"Bob!" said Bettina reproachfully. "If I thought you really -believed that I was ever bored by a dinner for the two of -us,—well, I'd never be in a wedding party again! Alice likes -excitement, and I suppose that next week will be very gay, but -after the wedding I hope that you and I can have a quiet -winter, with just invitations enough to keep us from becoming -too stupid."</p> - -<p>"But tell me what the wedding will be like. Is it all planned -down to the last detail? I suppose it is, although Harry -doesn't seem to have any idea what it is to be."</p> - -<p>"Poor Harry, he seems to be left out of most of the showers -and parties so far."</p> - -<p>"Don't pity him; he wouldn't go if he could. I'm just -wondering what they'll do after the wedding. Will Alice -go and Harry stay at home? Or, will he be obliging and force -himself to go, too?"</p> - -<p>"I don't know, I'm sure. Alice is so full of life that I don't -see how she can settle down and never go anywhere, as Harry -would have her. But time will tell. Perhaps they'll compromise. -Meanwhile, we must plan some sort of a shower or -prenuptial party that Harry can enjoy, too. One with the men -included, I mean. Of course, I know he hates parties, but I<span class="pagenum"><a name="Page_228" id="Page_228">[228]</a></span> -think he would really like a very jolly informal one with just -a few friends!"</p> - -<p>The dinner for two consisted of:</p> - -<div class='menu'> -Cold Sliced Lamb Baked Potatoes<br /> -Creamed Carrots and Peas<br /> -Bread Butter<br /> -Apple Dumplings<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Carrots and Peas</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-cooked, diced carrots<br /> -½ <abbr title="cup">C</abbr>-peas<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Melt the butter, add the flour and salt, gradually add the -milk. Cook two minutes. Add the peas and carrots. Serve -very hot.</p> - - -<div class='recipetitle'><b>Apple Dumpling</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-lard<br /> -2 <abbr title="tablespoon">T</abbr>-milk<br /> -2 apples<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Mix the flour, baking-powder and salt, cut in the lard with -a knife. Add the liquid, mixing to a soft dough. Roll on a -well floured board to one-fourth of an inch in thickness. -Wash, pare and quarter the apples. Sprinkle with sugar and -cinnamon. Cut the dough in five inch squares; place two -quarters of apple in the center of a square; moisten the edges -of the dough with water and bring the four corners together -around the apple. Place in a tin pan and bake in a moderate -oven until the apples are soft. (About thirty minutes.) Serve -warm with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_229" id="Page_229">[229]</a></span></p> - - - - -<h2>CHAPTER LXIX</h2> - -<div class='chaptertitle'>A LUNCHEON IN THE COUNTRY</div> - - -<div class='cap'>"OH, Charlotte, I've just come from the loveliest luncheon," -said Bettina, coming face to face with Mrs. -Dixon in front of her own home.</div> - -<p>"You have? Another for Alice?"</p> - -<p>"No, this was in the country—on the interurban, at Cousin -Kate's. Frances, her daughter, who was married last spring, -has come home on a visit, and Cousin Kate was entertaining -for her."</p> - -<p>"Tell me about it!"</p> - -<p>"Oh, it was just an informal luncheon, but I couldn't help -thinking how delicious everything was, and at the same time -inexpensive. In fact, I wrote down several of Cousin Kate's -recipes after the guests had gone, and I'm sure that there -aren't many such inexpensive luncheons that are also so good."</p> - -<p>"You must let me have some of the recipes."</p> - -<p>"Of course I will. Come in now, and copy them."</p> - -<p>"I can't possibly, Bettina. As it is, I'm afraid that Frank -will be home before I am. It's almost six o'clock now."</p> - -<p>"Is it? Then I must hurry in and start dinner; I want to -make some muffins. I hate to have Bob eat a cold dinner -just because I've been out in the afternoon; in fact, I usually -spend more time than usual in the morning fixing some dessert -that he especially likes, if I'm to be out in the afternoon. -Good-bye, Charlotte!"</p> - -<p>"Good-bye, dear!"</p> - -<p>The luncheon menu was as follows:</p><p><span class="pagenum"><a name="Page_230" id="Page_230">[230]</a></span></p> - -<div class='menu'> -Oyster Cocktail in Pepper Cases<br /> -Cream of Celery Soup Croutons<br /> -Cheese Timbales Creamed Peas<br /> -Baked Apples<br /> -Baking-Powder Biscuit<br /> -Green Bean Salad Salted Wafers<br /> -Lemon Sherbet Devil's Food White Icing<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Oyster Cocktail in Pepper Cases</b> (Six portions)</div> - -<div class='ingredients1'> -6 green peppers<br /> -1 pint oysters<br /> -5 <abbr title="tablespoon">T</abbr>-tomato catsup<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="tablespoon">T</abbr>-horseradish<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-tabasco sauce<br /> -</div> - -<p>Cut the stem end from the sweet green peppers. Remove -the seeds and allow to stand in iced water. Pick over the -oysters to remove any shells, and surround with chipped ice -until ready to serve. Mix the catsup, lemon juice, horse -radish, salt and tabasco sauce. Fill each pepper with four -oysters, and put on tablespoon of the mixture on the top. -Serve very cold.</p> - - -<div class='recipetitle'><b>Cheese Timbales</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="cup">C</abbr>-fresh, soft bread crumbs<br /> -¼ <abbr title="cup">C</abbr>-grated American cheese<br /> -1 egg<br /> -</div> - -<p>Melt the butter, add the flour, salt and paprika. Mix well, -gradually add the milk, cheese and bread crumbs. Cook three -minutes, and then stir in the egg, well beaten. Butter six -timbale moulds well. Place the cups in a pan of hot water -and cook fifteen minutes in a moderate oven. Allow to stand -three minutes, and remove from the moulds. Serve hot with -creamed peas.</p> - - -<div class='recipetitle'><b>Bettina's Green String Bean Salad</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked green beans<br /> -¼ <abbr title="cup">C</abbr>-cut celery<br /> -¼ <abbr title="cup">C</abbr>-pimento, cut fine<br /> -1 hard-cooked egg, diced<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -6 pieces of lettuce<br /> -</div><p><span class="pagenum"><a name="Page_231" id="Page_231">[231]</a></span></p> - -<p>Mix thoroughly the beans, celery, pimento, egg, salt and -paprika. Add the salad dressing and serve on a piece of crisp -lettuce.</p> - - -<div class='recipetitle'><b>Devil's Food Cake</b> (Twenty-four pieces)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-brown sugar<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="cup">C</abbr>-butter<br /> -2 eggs<br /> -3 squares chocolate<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add one cup sugar. Mix egg yolks, the -other cup sugar, one-half cup milk and chocolate; cook two -minutes, stirring constantly. When cool, add this to the first -mixture. Add the rest of the milk, vanilla, the flour and soda -sifted together. Beat two minutes. Add stiffly beaten egg -whites. Fill two tin pans prepared with waxed paper, bake -in a moderate oven twenty-five minutes. When cool, ice with -white icing.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_232" id="Page_232">[232]</a></span></p> - - - - -<h2>CHAPTER LXX</h2> - -<div class='chaptertitle'>A "PAIR SHOWER" FOR ALICE</div> - - -<div class='cap'>WHEN Bettina called the girls into the dining-room after -several hours spent in hemming dish towels for Alice, -they exclaimed that the time had passed so quickly. The -table was set for twelve, and the chair at the right of the -hostess was gaily decorated with white ribbon and white paper -flowers.</div> - -<p>"Oh, for me?" cried Alice. "How important I feel!"</p> - -<p>As soon as the girls were seated, Ruth rose and placed before -the guest of honor a large wicker basket heaped high -with packages of all shapes and sizes, each wrapped in white -tissue paper and tied with white ribbon. A card hung from -the handle of the basket. "I'll read it aloud!" laughed Alice.</p> - -<div class='poem'> -"Dear Alice, we have tried to choose<br /> -<span style="margin-left: 1.5em;">Some gifts for you that come by twos.</span><br /> -<span style="margin-left: 0.5em;">A few, perhaps, you'll often use,</span><br /> -<span style="margin-left: 1.5em;">While some may comfort and amuse,</span><br /> -<span style="margin-left: 0.5em;">If you should chance to get the blues,</span><br /> -<span style="margin-left: 1.5em;">When household cares your mind confuse.</span><br /> -<br /> -"This basket, which our blessing bears,<br /> -<span style="margin-left: 1.5em;">Besides the gifts that come in pairs,</span><br /> -<span style="margin-left: 0.5em;">Our friendship and our love declares.</span><br /> -<span style="margin-left: 1.5em;">'Twill share your troubles and your cares</span><br /> -<span style="margin-left: 0.5em;">And hold the hose that Harry wears.</span><br /> -<span style="margin-left: 1.5em;">So keep them free from holes and tears."</span><br /> -</div> - -<p>"Goodness!" cried Alice. "The thought of my future cares<span class="pagenum"><a name="Page_233" id="Page_233">[233]</a></span> -frightens me! But now I must open all the packages!"</p> - -<p>She discovered a salt and pepper shaker, a pair of guest -towels, a pair of hose, a sugar bowl and a creamer, and many -other gifts in pairs. It was a long time before the girls could -calm down sufficiently to eat the luncheon that Bettina, with -Ruth's assistance, set before them.</p> - -<p>Bettina served:</p> - -<div class='menu'> -Bettina's Tuna Salad<br /> -Date Bread Sandwiches Salted Peanuts<br /> -Maple Ice Cream White Cake with Maple Icing<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Tuna Salad</b> (Twelve portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-tuna fish<br /> -2 <abbr title="cup">C</abbr>-diced celery<br /> -3 hard-cooked eggs, diced<br /> -3 <abbr title="tablespoon">T</abbr>-green pepper, chopped fine<br /> -4 <abbr title="tablespoon">T</abbr>-sweet pickle, chopped fine<br /> -4 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -</div> - -<p>Mix the tuna, celery, eggs, sweet pickle, pepper, salt and -paprika with a silver fork. (Care should always be taken not -to mash salads.) Add the salad dressing; more than a cup -may be necessary. Keep very cold, and serve attractively on -a lettuce leaf.</p> - - -<div class='recipetitle'><b>Salad Dressing</b> (Twelve portions)</div> - -<div class='ingredients1'> -4 egg-yolks<br /> -½ <abbr title="cup">C</abbr>-vinegar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-mustard<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -</div> - -<p>Beat the egg yolks, add the vinegar. Mix the salt, mustard, -sugar, paprika and flour thoroughly. Slowly add the water, -taking care not to let the mixture get lumpy. Pour into the -yolks and vinegar. Cook slowly, stirring constantly until thick -and creamy. Thin with sour cream or whipped cream.</p> - - -<div class='recipetitle'><b>Date Bread</b> (Eighteen Sandwiches)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-graham flour<br /> -2 <abbr title="cup">C</abbr>-white flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-"C" sugar<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> pound of dates, cut fine<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -1 egg<br /> -</div><p><span class="pagenum"><a name="Page_234" id="Page_234">[234]</a></span></p> - -<p>Mix the flour, baking-powder, sugar, salt and dates ground -fine. Beat the egg with a fork, and add the milk. Pour -slowly into the dry ingredients. Mix thoroughly and pour -into two well-buttered bread pans. Allow to stand fifteen -minutes and bake forty minutes in a moderate oven. When -cold, cut very thin and spread with butter for sandwiches. -Date bread is better for sandwiches when one day old.</p> - - -<div class='recipetitle'><b>Maple Icing</b></div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-maple sugar<br /> -1½ <abbr title="cup">C</abbr>-granulated sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -</div> - -<p>Cook all the ingredients together until a soft ball is formed -when a little is dropped into cold water. Beat until creamy -enough to pour on the cake.</p> - - -<div class='recipetitle'><b>Salted Peanuts</b> (Twelve portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> peanuts (shelled)<br /> -4 <abbr title="tablespoon">T</abbr>-olive oil<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cover the peanuts with boiling water; allow to stand for -fifteen minutes. Place one-third of the amount in a strainer -(allowing remainder to stay in water) and remove the skins. -Prepare all the peanuts the same way. Place two tablespoons -of oil in the frying pan, when hot add the peanuts; stir constantly -with a fork and cook over a moderate fire fifteen minutes. -When brown remove the nuts, add another tablespoon -of oil and another third of the peanuts, continue until all the -nuts are cooked. Add the salt. Lard may be used in place -of oil, but the latter makes the nuts taste and brown better.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_235" id="Page_235">[235]</a></span></p> - - - - -<h2>CHAPTER LXXI</h2> - -<div class='chaptertitle'>BOB MAKES POPCORN BALLS</div> - - -<div class='cap'>"OH, I forgot to tell you, Bettina," said Bob at the dinner -table, "the Dixons are coming over this evening. -Frank asked me if we would be at home."</div> - -<p>"I'm so glad they're coming," said Bettina. "I haven't seen -Charlotte for several weeks; I have been so busy with the -affairs we girls have been giving for Alice. But I wish I had -known this afternoon that they were coming. I'd like to -celebrate with a little supper, but I haven't a single thing in -the house that is suitable."</p> - -<p>"There's the cider that Uncle John brought us," suggested -Bob.</p> - -<p>"Yes," said Bettina, "we might have cider. But what else?"</p> - -<p>"I'll tell you," said Bob, "I'll make some popcorn balls. I've -made them before, and I know exactly how."</p> - -<p>"I'll help," said Bettina.</p> - -<p>"No, I won't need you at all; I'm the chef."</p> - -<p>"Well, Bobbie, at least you'll let me look on. May I be -washing the dishes at the same time?"</p> - -<p>"Yes, I'll permit that. These are going to be champion -popcorn balls, I can tell you, Bettina—as big as pumpkins!"</p> - -<p>"We'll serve them in that large flat wicker basket, and I'm -sure they'll look and taste delicious. But we must hurry, -Bob; it's after seven now!"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Broiled Ham Mashed Potatoes<br /> -Chili Sauce Creamed Onions Hot Scones<br /> -Prune Blanc Mange with Cream<br /> -</div><p><span class="pagenum"><a name="Page_236" id="Page_236">[236]</a></span></p> - - -<div class='recipetitle'><b>BETTINA'S RECIPES</b></div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Broiled Ham</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> ham<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Soak a one-half inch slice of ham in one cup of lukewarm -milk for half an hour. Drain and wipe dry. Place in a hot -tin pan and cook for five minutes directly under the flame, -turning frequently to prevent burning.</p> - - -<div class='recipetitle'><b>Scones</b> (Fourteen scones)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -1 egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Mix the flour, baking-powder and salt. Cut in the lard with -a knife, add all but one teaspoonful of the beaten egg, then -add the milk gradually. Mix with a knife into a soft dough. -Pat into a square shape one-half inch thick. Brush over the -top with one teaspoonful of egg and sprinkle with the sugar -and cinnamon (mixed thoroughly). Cut into one and one-half -inch squares. Place in a tin pan and bake twelve minutes -in a hot oven.</p> - - -<div class='recipetitle'><b>Prune Blanc Mange</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-cornstarch<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -4 <abbr title="tablespoon">T</abbr>-cold milk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-hot milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-cooked, cut prunes<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the cornstarch, sugar and salt, and add the cold milk -slowly. Gradually add the hot milk. Cook in a double boiler -for twenty minutes. Add the prunes, lemon extract and vanilla. -Beat well, and serve cold with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_237" id="Page_237">[237]</a></span></p> - - - - -<h2>CHAPTER LXXII</h2> - -<div class='chaptertitle'>AND WHERE WAS THE DINNER?</div> - - -<div class='cap'>"HELLO!" called Bob at the door one evening.</div> - -<p>No answer.</p> - -<p>"Hello, Bettina!" he called again. Again the dark house -gave forth no reply.</p> - -<p>Feeling, it must be admitted, a little out of harmony with a -world that allowed weary and hungry husbands to come home -to dark and empty houses when the clock said plainly that it -was a quarter after six, Bob made his way to the kitchen. -Perhaps Bettina had left his dinner there for him; perhaps -she had been called away, or perhaps, even, she had rushed -out on some errand after dinner preparations were begun. -The kitchen, however, was so immaculate as to seem distinctly -forbidding to a hungry man whose appetite was growing -keener every minute. And he had been thinking all the way -home that a hot dinner would taste so good!</p> - -<p>At that moment a clamor of voices at the door aroused him.</p> - -<p>"You poor old Bob!" cried Bettina, kissing him twice before -Fred and Ruth without the least embarrassment. "Have you -waited long?"</p> - -<p>"It seemed hours," admitted Bob.</p> - -<p>"Ruth and I have been to a tea for Alice. Fred came for -her there, and I persuaded them to come home to dinner with -me. I'll give you each something to do while I stir up a little -cottage pudding. Then dinner will be ready in half an hour."</p> - -<p>"Half an hour?" cried Bob. "But, Bettina, where is the -dinner? I didn't see any!"</p> - -<p>"In the fireless cooker, you crazy boy! Are you 'most -starved?"</p><p><span class="pagenum"><a name="Page_238" id="Page_238">[238]</a></span></p> - -<p>"Well," said Bob, "that cooker was the neatest, stiffest-looking -thing in the kitchen! I didn't dream that it was -busily cooking a dinner. Say, I'll be glad to see a hot meal -again!"</p> - -<p>The dinner consisted of:</p> - -<div class='menu'> -Round Steak with Vegetables<br /> -Dutch Cheese<br /> -Bread Plum Butter<br /> -Cottage Pudding Vanilla Sauce<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Round Steak with Vegetables</b> (Six portions)</div> - -<div class='ingredients1'> -2 lbs. round steak<br /> -6 potatoes<br /> -6 carrots<br /> -6 onions<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -</div> - -<p>Pound the flour into the round steak with the edge of a -small plate. This breaks the fibers of the meat, making it -more tender. Wash and peel the potatoes, slicing in half -lengthwise. Scrape the carrots, and cut into one-half inch -slices lengthwise. Wash the onions and remove their outside -skins. Sprinkle the vegetables with one and a half level teaspoons -of salt, and the paprika. Add the water, and place in -the bottom of the large fireless cooker utensil. Place the lard -in a frying pan, and when hot, add the meat. Brown thoroughly -on each side. Salt the meat with one-half level teaspoon -of salt, and place in the kettle on top of the vegetables. -Place the heated disks of the fireless cooker over and under -the utensil, and cook at least one hour in the cooker.</p> - - -<div class='recipetitle'><b>Cottage Pudding</b> (Six portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the flour, baking powder, salt and sugar. Add the egg, -milk and vanilla, and beat one minute. Add the melted butter, -and pour into a well buttered tin pan. Bake twenty minutes -in a moderate oven. Serve warm with vanilla sauce.</p><p><span class="pagenum"><a name="Page_239" id="Page_239">[239]</a></span></p> - - -<div class='recipetitle'><b>Vanilla Sauce</b> (Six portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -</div> - -<p>Mix the sugar, flour and salt thoroughly. Add the water -slowly. Boil two minutes. Add the vanilla, lemon extract, -and butter. Beat one minute and serve. If too thick, more -water may be added.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_240" id="Page_240">[240]</a></span></p> - - - - -<h2>CHAPTER LXXIII</h2> - -<div class='chaptertitle'>ALICE TELLS HER TROUBLES</div> - - -<div class='cap'>"AND the minute I caught a glimpse of you, Bettina, at -the tea this afternoon, I thought, 'Oh, if Betty would -only ask me to go home with her to a sensible homelike dinner, -with no one there but herself and Bob——'"</div> - -<p>"Not even Harry, Alice?"</p> - -<p>"No, not even Harry! I'm so sick and tired of teas and -dressmakers and wedding gowns and bridesmaids that I'm -tired even of Harry, too! Almost."</p> - -<p>"But, Alice, then why do it all? Why have all this fuss and -feathers?" And Bettina's knife, with which she was cutting -bread, came down with a click of vehemence. "It has always -seemed silly to me—all the worry and bother——"</p> - -<p>"But what can I do now, Bettina? I've started, and I'll -have to go through with it! Why, even now, I ought to be -home for dinner—mother has several guests—but I phoned -her that I had a headache and was coming here, where I -could be quiet. And I do have a headache—and no appetite, -and——"</p> - -<p>"Just wait till you taste this nice brown meat that I have -in the oven, Alice! The trouble with you is that you've been -eating silly party food for such a long time. And tonight -you are to have a sensible dinner with plain people."</p> - -<p>"Plain people? Who calls me plain?" interrupted Bob, coming -in like a tornado. "Hello, Alice! How can you spare -any time from all these festivities I hear about?"</p> - -<p>For dinner that night they had:</p><p><span class="pagenum"><a name="Page_241" id="Page_241">[241]</a></span></p> - -<div class='menu'> -Rolled Flank of Beef with Bread Dressing<br /> -Browned Potatoes Hot Slaw<br /> -Prune Pudding Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Rolled Flank of Beef</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> round steak one inch thick<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 one-inch cubes of suet<br /> -</div> - -<p>Wipe the meat, trim the edges, pound on both sides with -the edge of a plate to break the tendon. Place the dressing -(given below) on the steak, roll, and tie with a cord. Roll -in the flour and salt. Place in a small dripping pan, put the -suet on the top of the meat, add enough water to cover the -bottom of the pan, and bake in a moderate oven for fifty -minutes. Baste frequently.</p> - - -<div class='recipetitle'><b>Bread Dressing</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-soft bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -½ <abbr title="teaspoon">t</abbr>-chopped onion<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Mix all the ingredients in the order named, stirring lightly -with a fork. Place in shape on the meat. Care should be -taken not to have the dressing soggy or heavy.</p> - - -<div class='recipetitle'><b>Prune Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked, seeded and chopped prunes<br /> -¾ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-nut meats, cut fine<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix all the ingredients in the order named. Pour into a -well-buttered shallow earthenware dish. Place the dish in -a pan of hot water and bake twenty-five minutes in a moderate -oven, or until the mixture is firm. Serve warm. Individual -amounts may be made in moulds.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_242" id="Page_242">[242]</a></span></p> - - - - -<h2>CHAPTER LXXIV</h2> - -<div class='chaptertitle'>THE DIXONS COME TO DINNER</div> - - -<div class='cap'>"CHARLOTTE, you must have Bettina tell you how to -cook fish this way," said Frank.</div> - -<p>"It's the Bechamel sauce on it that you like, I suspect," said -Bettina. "And it isn't at all hard to make. I serve it with -so many things. We like it with carrots——"</p> - -<p>"Oh, is it the very same sauce that you serve with carrots?" -said Charlotte. "I can make it, Frank. I'll have it for dinner -one of these days, with halibut, just as Bettina has served -it tonight."</p> - -<p>"There is only one thing to think about especially in making -it," said Bettina. "After you have beaten the egg slightly, add -a very little of the hot liquid to it, and then pour the mixture -into the rest. Then cook it a short time, not long, as a sauce -made with egg sometimes separates."</p> - -<p>"I'll remember," said Charlotte. "You do have such good -meals, Bettina. How do you manage it? Sometimes I can -think of the best things to cook, and other days I don't seem -to have a bit of imagination!"</p> - -<p>"I plan my menu all out a week, and sometimes two weeks, -ahead," said Bettina. "It is really quite a complicated process, -as I want to have a variety, as well as inexpensive things that -are on the market. Of course, I may change my plans in -many details, but I keep to the general outline. Planning the -meals seems simple, but it really requires a lot of thinking -sometimes. Excuse me while I bring in the dessert. Bob, will -you please help me take the plates?"</p> - -<p>The menu that night consisted of:</p><p><span class="pagenum"><a name="Page_243" id="Page_243">[243]</a></span></p> - -<div class='menu'> -Sautéd Halibut Steak Bechamel Sauce<br /> -Potato Cubes Butter Sauce<br /> -Sliced Cucumbers and Onions with Vinegar<br /> -Rolls Butter<br /> -Prune Whip Whipped Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bechamel Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 egg-yolk<br /> -</div> - -<p>Melt the butter, add the flour, salt and pepper, mix well, -and gradually add the milk. Cook until it thickens. (Not as -thick as white sauce for vegetables.) Add the egg yolk. -Serve immediately.</p> - -<p>To add egg yolk to the hot liquid, beat the egg slightly, add -a small portion of the hot liquid slowly and pour it all into -the remainder of the hot liquid. Cook only a short time, as -the mixture may separate if cooked longer.</p> - - -<div class='recipetitle'><b>Potato Cubes</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-raw potatoes cut in ¾-inch cubes<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Add the salt to the boiling water, add the potatoes and boil -till tender. (About ten minutes.) Drain and shake over the -fire for a moment. Add the sauce, and serve.</p> - - -<div class='recipetitle'><b>Butter Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-chopped parsley<br /> -1 <abbr title="teaspoon">t</abbr>-chopped green pepper<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Mix together, heat and add to the potatoes.</p> - - -<div class='recipetitle'><b>Prune Whip</b> (Four portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> prunes<br /> -3 egg-whites<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Pick over and wash the prunes, then soak for several hours -in cold water, enough to cover. Cook slowly until soft, about<span class="pagenum"><a name="Page_244" id="Page_244">[244]</a></span> -fifteen minutes. Rub through a strainer. Add sugar and -lemon juice and cook five minutes; the mixture should be the -consistency of marmalade.</p> - -<p>Beat the whites until stiff, add the prunes when cold, pile -lightly into a buttered baking dish and bake twenty minutes -in a slow oven. Serve with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_245" id="Page_245">[245]</a></span></p> - - - - -<h2>CHAPTER LXXV</h2> - -<div class='chaptertitle'>THE WEDDING INVITATIONS</div> - - -<div class='cap'>BOB and Bettina had scarcely sat down to dinner one crisp -cold evening, when they heard laughing voices at the -door. "It sounds like Alice," said Bettina. "What can she -be up to now? And Harry, too!"</div> - -<p>Bob had already thrown open the door, and there, as Bettina -had guessed, were Alice and Harry, each carrying a large box.</p> - -<p>"We've come to deliver your invitation to the wedding," said -Alice. "It may be unconventional, but it's fun. The rest we -are going down to mail—that is, if we don't get frightened at -the idea, and pitch the boxes in the river instead."</p> - -<p>"If that's the way you feel," said Harry firmly, "I'll carry -your box myself."</p> - -<p>"Please don't, Harry! Just think, I may never have another -opportunity of mailing the invitations to my own wedding, -so don't deprive me of the privilege."</p> - -<p>"Stay to dinner won't you?" said Bettina. "We had really -planned on having Uncle John and Aunt Mary this evening, -but they didn't come to town after all. So I am sure we have -plenty, even to apple dumplings for dessert."</p> - -<p>"Harry had asked me to take dinner with him down town," -said Alice, "by way of celebrating when these invitations were -mailed. But perhaps we might stay here instead, since this -was the very place in which we met first! Harry, I believe -sentiment demands that we accept Bettina's invitation."</p> - -<p>"I must broil another steak," said Bettina, "but that will -take only a few minutes. I'm so glad you can stay."</p> - -<p>"But we'll have to leave immediately after dinner," said<span class="pagenum"><a name="Page_246" id="Page_246">[246]</a></span> -Alice, "for these invitations simply must be mailed this evening."</p> - -<p>That night for dinner, Bettina served:</p> - -<div class='menu'> -Beefsteak Mashed Potatoes<br /> -Turnips<br /> -Lettuce Bettina's Russian Salad Dressing<br /> -Apple Dumplings and Cream<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Turnips</b> (Four portions)</div> - -<div class='ingredients1'> -4 turnips<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -</div> - -<p>Wash, pare and cut the turnips in small pieces. Cook until -transparent and tender. Drain, mash, add the butter, salt and -pepper, mix thoroughly and return to the fire to dry out the -superfluous water. Serve hot with vinegar. (Never cook -turnips until brown.)</p> - - -<div class='recipetitle'><b>Head Lettuce</b> (Four portions)</div> - -<div class='ingredients1'> -1 head lettuce<br /> -</div> - -<p>Remove the outer leaves and core of the lettuce. Clean -thoroughly. Place very wet in a towel, wrap well and lay -directly on the ice. Allow to stand one hour before serving to -allow the lettuce to get very cold and crisp.</p> - - -<div class='recipetitle'><b>Bettina's Russian Dressing</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -2 <abbr title="tablespoon">T</abbr>-chili sauce<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -</div> - -<p>Mix the ingredients in the order named. Shake thoroughly -in a glass jar. Serve cold.</p> - - -<div class='recipetitle'><b>Apple Dumplings</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -4 apples<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Mix thoroughly the flour, baking powder and salt. Cut -in the lard with a knife, and then add the water, mixing to a<span class="pagenum"><a name="Page_247" id="Page_247">[247]</a></span> -soft dough. Roll on a well-floured board to one-fourth of an -inch in thickness. Wipe and pare the apples, and cut them -in quarters.</p> - -<p>Cut the dough in four square pieces. Place four quarters -of apple in the center of each piece of dough. Sprinkle with -sugar and cinnamon. Moisten the edges of the dough with -water. Bring the four corners of each piece up around the -apple, pressing tightly together. Pierce with a fork to allow -the escape of steam. Place each dumpling upside down on a -floured tin, and bake thirty-five minutes in a moderate oven. -Serve warm with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_248" id="Page_248">[248]</a></span></p> - - - - -<h2>CHAPTER LXXVI</h2> - -<div class='chaptertitle'>HALLOWE'EN PREPARATIONS</div> - - -<div class='cap'>"THERE it is again!" said Bob to Ruth, who was dining -with them. "And now it's gone!"</div> - -<p>"I feel the same old Hallowe'en thrill that I used to, years -ago," said Bettina, "when I turn around suddenly and see a -jack-o'-lantern grinning in at the window! Don't you love -them?"</p> - -<p>"Those are the Stewart children," said Bob. "They're just -hoping that I'll come out and chase them away! There's no -fun for them in having us like it too well! You girls ought -to give at least an imitation of a shriek apiece. You don't -have ladylike nerves at all!"</p> - -<p>"Bob, that jack-o'-lantern reminds me that we have a piece -of work laid out for you—making the jack-o'-lanterns for a -Hallowe'en party we have planned. Will you do it?"</p> - -<p>"Will I?" said Bob. "Indeed I will! I haven't made one -for years and years! Not since I was a boy!"</p> - -<p>"Years and years and years and years!" said Ruth, laughing. -"Well, this party is in honor of Harry, so you mustn't -tell him anything about it—not even that we're giving it. And -Bob, I believe Fred would help make the jack-o'-lanterns."</p> - -<p>"See here, Ruth," said Bob, "you want Fred to get half the -credit for the artistic job I'm going to do. Well, for your -sake, I may let him help a little, but I'm bossing the work, I -can tell you. Why, I'm particular."</p> - -<p>That evening's menu consisted of:</p><p><span class="pagenum"><a name="Page_249" id="Page_249">[249]</a></span></p> - -<div class='menu'> -Breaded Lamb Chops Baked Potatoes<br /> -Creamed Peas<br /> -Sliced Tomatoes Salad Dressing<br /> -Steamed Date Pudding Lemon Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Breaded Lamb Chops</b> (Four portions)</div> - -<div class='ingredients1'> -4 chops<br /> -1 egg-yolk<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-bread crumbs<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash and look over the chops carefully to remove any -particles of bone. Beat the egg yolk and water. Dip each -chop into the egg mixture, and then roll in the crumbs, to which -the salt has been added. Place in a buttered pan, dot well -with butter, and bake twenty-five minutes in a hot oven.</p> - - -<div class='recipetitle'><b>Steamed Date Pudding</b></div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-soft, fresh bread crumbs<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-fine chopped suet<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-dates, chopped fine<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix all the ingredients in the order given. Stir well for -two minutes, and place in a buttered mould. Steam two hours -on the stove or in the fireless cooker. Serve hot with lemon -sauce.</p> - - -<div class='recipetitle'><b>Lemon Sauce</b></div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -</div> - -<p>Mix well the flour, sugar and salt, add the water and cook -for one minute. Add the lemon juice and butter. Beat vigorously, -and serve with the date pudding.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_250" id="Page_250">[250]</a></span></p> - - - - -<h2>CHAPTER LXXVII</h2> - -<div class='chaptertitle'>HALLOWE'EN REVELS</div> - - -<div class='poem'> -"Come, on mystic Hallowe'en,<br /> -<span style="margin-left: 0.5em;">Let us seek the dreadful scene,</span><br /> -<span style="margin-left: 0.5em;">Where the witches, imps and devils,</span><br /> -<span style="margin-left: 0.5em;">Elves and ghosts will hold their revels!</span><br /> -<span style="margin-left: 10em;">1107 Carberry Avenue.</span><br /> -<span style="margin-left: 11.5em;">Seven o'clock."</span><br /><br /> -</div> - -<div class='cap'>THIS was the invitation received by Harry, Alice, Fred -and even Bob, who had an inkling of what was about to -happen, inasmuch as 1107 Carberry Avenue happened to be his -own address. At seven o'clock that evening Bob was nowhere -to be found. However, when four horribly disguised -figures were ushered into the house, the witch who pointed -the way up the stairs seemed satisfied. A few minutes later, -the ghosts and demons having removed such garments as were -needed only in the outer air, assembled in the weirdly lighted -living-room. All of the electric lights were covered with yellow -crêpe paper shades, with faces cut in them. Jack-o'-lanterns -stood in every conceivable place, and a fire burned -brightly in the open fireplace.</div> - -<p>The two witches, who were evidently the hostesses, commenced -a weird chant in a minor key. The male ghosts, three -in number, immediately took up the music, if it could be so -called, howling in loud and uncanny tones. Thereupon the -witches beckoned the whole company with all speed to the -dining-room.</p> - -<p>The table was a mass of color and light. Potatoes, carrots -and beets, with sticks for legs, held the lighted candles. At -each place were individual favors, witches holding the place -cards, and small Jack-o'-lanterns standing beside them. The<span class="pagenum"><a name="Page_251" id="Page_251">[251]</a></span> -center of the table was a miniature field of pumpkins and cornstalks.</p> - -<p>The place cards were read and the places were found. The -guest of honor, he who sat at the right of her who was evidently -"witch-in-charge," discovered the following on his card, -and the others were equally descriptive and illuminating:</p> - -<div class='poem'> -This place is laid for one who soon<br /> -<span style="margin-left: 3em;">Will marry!</span><br /> -O youth bewitched by maid and moon,<br /> -<span style="margin-left: 3em;">Be wary!</span><br /> -But if you can't, then make it soon,<br /> -<span style="margin-left: 3em;">Dear Harry!</span><br /> -</div> - -<p>The supper, decorative as well as delicious, was all upon the -table. Little individual pumpkin pies on paper doilies stood -beside each place. The salad caused much delight among the -guests, who at the invitation of the witches, had now removed -their masks. A large red apple with a face cut on the outside, -had been hollowed out, and the salad was within. On the top -of the apple was a round wafer with a marshmallow upon it -to represent a hat. The hat was further decorated with a -"stick-up" of stick candy on one side. The apple stood on a -leaf of lettuce, with a yellow salad dressing necktie. The -favor boxes, which were under the witches, were filled with -candy corn, while the popcorn balls, placed on a platter, had -features of chocolate fudge, and bonnets of frilled paper.</p> - -<p>The supper menu was as follows:</p> - -<div class='menu'> -Oyster Patties Bettina's Surprise Salad<br /> -Hallowe'en Sandwiches Pickles<br /> -Pumpkin Pie<br /> -Cider Doughnuts<br /> -Jumbles Popcorn Balls<br /> -</div> - -<p>"Have another jumble, Harry," urged Ruth. "See, this one -has unusual eyes and a particularly soulful expression."</p> - -<p>"I have already eaten so many that I fear my memory of this -party will be a jumble of faces! I'll see them in my sleep—all -with that soulful expression!"</p> - -<p>"Another toasted marshmallow, Bettina?" asked Fred,<span class="pagenum"><a name="Page_252" id="Page_252">[252]</a></span> -thrusting it toward her on the end of a hat-pin. "This candle -is nearly burned out, so I'm afraid I can't offer you any -more."</p> - -<p>"It is really time to bob for apples," said Bettina. "Who -ever heard of a Hallowe'en party without that! And we must -each try to bite the swinging doughnut, and then we must blindfold -each other and try to pin the tail on the unfortunate black -cat. Bob, will you carry this tub into the living-room? And -Ruth, will you remove the popcorn balls to the piano bench? -Perhaps someone will grow hungry from the exertion of these -games. And I know that later in the evening Alice, though a -guest, will tell our fortunes."</p> - -<p>"Alice can tell my fortune by looking at her own hand," said -Harry. "Because she holds my happiness there."</p> - -<p>"What a sentimental sentence, Harry!" said Fred, looking -amazed. "See, you've embarrassed us all!"</p> - -<p>"Well, I'm always being called cold and reserved, and I've -decided to turn over a new leaf."</p> - -<p>"Oh, Harry, don't be so foolish!" said Alice, who had grown -as red as the apples on the table. "It's time for games!"</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Oyster Patties</b> (Six portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -½ pint of oysters<br /> -</div> - -<p>Clean the oysters by removing any shells, and drain off the -liquor. Melt the butter, add the flour and salt, and mix thoroughly. -Gradually add the milk, stirring constantly. Cook -until very thick. Place the oysters in a pan and heat one minute. -This "plumps" them. Do not cook too long. Add the -oysters to the white sauce, and serve immediately in patty -shells which have been freshened in a hot oven.</p> - - -<div class='recipetitle'><b>Bettina's Surprise Salad</b> (Six portions)</div> - -<div class='ingredients1'> -6 apples<br /> -1 green pepper, chopped fine<br /> -½ <abbr title="cup">C</abbr>-diced celery<br /> -½ <abbr title="cup">C</abbr>-seeded white grapes<br /> -½ <abbr title="cup">C</abbr>-sliced diced pineapple<br /> -2 <abbr title="tablespoon">T</abbr>-chopped nut meats<br /> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-diced marshmallows<br /> -</div><p><span class="pagenum"><a name="Page_253" id="Page_253">[253]</a></span></p> - -<p>Remove the insides of the apples, add the green pepper, -celery, grapes, marshmallows, pineapple, nut-meats and salt, -mixed thoroughly with the salad dressing. Serve very cold.</p> - - -<div class='recipetitle'><b>To Make the Hallowe'en Sandwiches</b></div> - -<p>When the bread is a day old, cut in slices one-third inch -thick. Match in pairs. Cream the butter and spread one side. -Place the other side on top. Press firmly. With a thimble cut -out circles on one piece of the bread, cut nose and mouth with -a knife. The butter showing through gives the resemblance -to features.</p> - - -<div class='recipetitle'><b>Pumpkin Pie</b> (Eight pies)</div> - -<div class='recipetitle'><b>Crusts</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -5 <abbr title="tablespoon">T</abbr>-lard<br /> -3 <abbr title="tablespoon">T</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cut the lard into the flour and salt. Add sufficient water -to make a stiff dough on a floured board. Roll into shape one-fourth -inch thick. Place in tin muffin pans making individual -pies, filling with the following mixture and baking 30 minutes -in a moderate oven.</p> - -<div class='recipetitle'><b>Pumpkin Filling</b></div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-canned pumpkin<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-brown sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-ginger<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 eggs<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the ingredients in the order given, and fill the pie-crusts -two-thirds full.</p> - - -<div class='recipetitle'><b>Jumbles</b> (Twenty-four jumbles)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -½ <abbr title="cup">C</abbr>-sour milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -About 2 <abbr title="cup">C</abbr>-flour<br /> -Grape jelly.<br /> -</div> - -<p>Cream the butter, add the sugar, and gradually add the egg, -the soda mixed with the sour milk, the salt, and the flour to -make a soft dough. (One which will roll easily.) Cut into -shape with a round cooky cutter. On the centers of one-half -the pieces, place a spoonful of grape jelly. Make features on -the rest, using a thimble to cut out the eyes. Press the two -together, and bake 12 minutes in a moderate oven.</p> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_254" id="Page_254">[254]</a></span></p> - - - - -<h2><i>NOVEMBER.</i></h2> - - -<div class='poem2'> -<i>Cosy fire a-burning bright,——<br /> -Cosy tables robed in white,——<br /> -Dainty dishes smoking hot,——<br /> -Home! And cold and snow forgot!</i><br /><br /> -</div> - -<div class="figcenter" style="width: 416px;"> -<img src="images/oi_256.jpg" width="416" height="600" alt="A set table, cheub on the floor" /> -</div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_255" id="Page_255">[255]</a></span></p> - - - - -<h2>CHAPTER LXXVIII</h2> - -<div class='chaptertitle'>A FORETASTE OF WINTER</div> - - -<div class="image-left"> -<img src="images/oi_257.jpg" width="271" height="269" alt="Couple on loveseat in front of fire" /> -</div> - -<div class='unindent'><span class='letter'>"S</span>AY, but it's cold today!" -called Bob at the door. -"Frost tonight all right! I was -glad I took my overcoat this -morning. Have you had a fire -all day?"</div> - -<p>"Yes, indeed," said Bettina, -"and I've spent most of the afternoon -cleaning my furs with -corn meal, and fixing those new -comforters for the sleeping -porch, and putting away some of the summer clothing."</p> - -<p>"I believe we will need those new comforters tonight. How -were you fixing them?"</p> - -<p>"I was basting a white cheese-cloth edge, about twelve inches -wide, along the width that goes at the head of the bed, you -know. It's so easy to rip off and wash, and I like to have all -the comforters fixed that way. I was cleaning my old furs, -too, to cut them up. I'm planning to have a fur edge on my -suit this winter. I don't believe you'll know the furs, the -suit, or Bettina when you see the combination we will make together! -Fur is the thing this year, you know."</p> - -<p>"Couldn't you spare me a little to transform my overcoat? -I'd like to look different, too!"</p> - -<p>"Silly! Come along to the kitchen! There's beefsteak to-night -(won't it taste good?) and I want you to cook it, while -I'm getting the other things on the table. I didn't expect you -quite so soon."</p><p><span class="pagenum"><a name="Page_256" id="Page_256">[256]</a></span></p> - -<p>That night for dinner they had:</p> - -<div class='menu'> -Beefsteak Creamed Potatoes<br /> -Devilled Tomatoes<br /> -Rolls Butter<br /> -Plum Sauce<br /> -Bettina's Drop Cookies<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-diced cooked potatoes<br /> -1 <abbr title="tablespoon">T</abbr>-green pepper, chopped fine<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Melt the butter, add the flour and salt, mix well, and add the -milk slowly. Cook until creamy, and add the potatoes and -the chopped green pepper. Serve very hot.</p> - - -<div class='recipetitle'><b>Devilled Tomatoes</b> (Two portions)</div> - -<div class='ingredients1'> -2 tomatoes<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-lard<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-mustard<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -A pinch of paprika<br /> -1 hard-cooked egg<br /> -½ <abbr title="teaspoon">t</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-vinegar<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Peel the tomatoes, cut in half and sprinkle with flour. Place -the lard in a frying-pan, and when hot, add the tomatoes. -Brown nicely on both sides, and sprinkle with salt. When -brown, place on a hot platter and pour over them the following -sauce: Sauce—Place the butter in a pan, add the sugar, -mustard, salt and paprika, the egg cut fine, and the flour. Mix -well, add the vinegar and water. Heat, allow to boil one minute, -and then pour over the tomatoes. (If the sauce seems too -thick when it has boiled one minute, add a little more water.)</p> - - -<div class='recipetitle'><b>Drop Cookies</b> (Twenty-four cookies)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-sour milk<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -¼ <abbr title="cup">C</abbr>-chopped raisins<br /> -2½ <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div><p><span class="pagenum"><a name="Page_257" id="Page_257">[257]</a></span></p> - -<p>Cream the butter, add the sugar, then the whole egg. Mix -well. Add the sour milk and the vanilla. Mix the baking -powder, soda and flour well, add the raisins and add to the -first mixture. Beat well. Drop from a spoon onto a buttered -and floured pan, leaving three inches between the cookies. -Bake fifteen minutes in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_258" id="Page_258">[258]</a></span></p> - - - - -<h2>CHAPTER LXXIX</h2> - -<div class='chaptertitle'>SURPRISING ALICE AND HARRY</div> - - -<div class='cap'>"WE knew you'd be here, and we've come to surprise -you!" shouted Bob, Fred, Bettina and Ruth, as they -opened the door of the new apartment which was to be the -home of Harry and Alice. "We've brought the party with -us!" and they held out several bulging baskets.</div> - -<p>"Welcome!" smiled Alice, delightedly, as she stepped down -from the box on which she was standing to hang a soft, silky -curtain. Harry, tall and silent, rose, hammer in hand from -the crate he was opening, and welcomed each one in turn.</p> - -<p>"Bob and I came to be chaperones if you needed us," said -Bettina, putting on a prim and disapproving look, as different -as possible from her usual happy expression.</p> - -<p>"Oh, my dear!" exclaimed Alice's mother, in a shocked tone. -"Surely you didn't imagine—but then, of course you didn't—because -you would naturally know that I would be here."</p> - -<p>Alice laughed her ringing laugh. "Mother is too literal for -any use, Bettina!" And Alice's absent-minded father looked -up from the newspaper he was reading to ask what the joke -was.</p> - -<p>"The joke, Father dear," said Alice, "is that your foolish -daughter should be about to marry this solemn and serious -youth!" And she turned Harry around by the shoulders till -he faced her father. "But perhaps you hadn't heard about the -wedding, Father. Now don't tell me you had forgotten!"</p> - -<p>"Forgotten? Forgotten your wedding, Alice?" said her -mother, astonished. "Of course your father hasn't forgotten. -Why, only yesterday he was saying that the cost of a trousseau<span class="pagenum"><a name="Page_259" id="Page_259">[259]</a></span> -apparently hadn't lessened since Lillian was married. Weren't -you, Father? It was when your new green corduroy came -home, Alice, and I was saying——" but Alice had led the girls -off to show them over the apartment.</p> - -<p>Father had retired behind his newspaper and Harry was -showing Fred and Bob his own private den whither he might -retire from the worries of domestic life. "Only," observed -Fred sagaciously, "since it opens off the living room, you can't -retire very far. I predict that married life will make you -rather a sociable person, Harry."</p> - -<p>Harry shrugged his shoulders, and said nothing. "Old -bear!" cried Alice, entering the room at this point. "You -don't need to be a sociable person! I like you just as you are!" -And she turned to the others. "Come to the party, please. It's -all in the kitchen! We've made coffee, too, and everything is -bee-youtiful! I love surprises!"</p> - -<p>The "party" consisted of:</p> - -<div class='menu'> -Apples Popcorn Balls<br /> -Nut Cookies<br /> -Maple Fudge Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Popcorn Balls</b> (Eight balls)</div> - -<div class='ingredients1'> -¾ <abbr title="cup">C</abbr>-light brown or "C" sugar<br /> -¾ <abbr title="cup">C</abbr>-white sugar<br /> -½ <abbr title="cup">C</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-soda<br /> -2 qts. freshly popped corn<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-vinegar<br /> -</div> - -<p>Place in a sauce pan, the sugar, molasses, water, vinegar and -butter. Cook without stirring until the candy forms a hard -ball which clicks against the side of the glass when dropped -into cold water. Add the soda, stir well and pour over the -corn, which has been salted and placed in a large pan. Mix -the syrup thoroughly with the corn, and when partially cool, -moisten the hands and press the corn into balls of uniform -size. Popcorn balls should be kept in a cool place.</p><p><span class="pagenum"><a name="Page_260" id="Page_260">[260]</a></span></p> - - -<div class='recipetitle'><b>Nut Cookies</b> (Three dozen cookies)</div> - -<div class='ingredients2'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter and lard mixed<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-"C" sugar<br /> -1 egg<br /> -4 <abbr title="tablespoon">T</abbr>-milk<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-chopped nut-meats (preferably black walnuts)<br /> -1 <abbr title="teaspoon">t</abbr>-powdered cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -¼ <abbr title="teaspoon">t</abbr>-mace<br /> -¼ <abbr title="teaspoon">t</abbr>-nutmeg<br /> -</div> - -<p>Cream the butter, add the sugar and mix well. Add the -egg and milk and then the flour, nuts, cinnamon, cloves, mace, -nutmeg and baking powder. Place the dough on a floured -board. Roll it out one-fourth of an inch thick and cut with a -cooky cutter. Place on a well-buttered and floured baking -sheet. Bake twelve minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Maple Fudge</b> (Eight portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> maple sugar<br /> -2 <abbr title="cup">C</abbr>-granulated sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix all the ingredients in the order named. Cook until the -candy forms a soft ball when a little is dropped in a glass of -cold water. Remove from the fire and let it cool. When cool, -beat until it becomes creamy. Pour into a buttered plate.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_261" id="Page_261">[261]</a></span></p> - - - - -<h2>CHAPTER LXXX</h2> - -<div class='chaptertitle'>A DINNER FOR THE BRIDAL PARTY</div> - - -<div class='cap'>THE bridal dinner, given for the wedding party by Alice's -parents, was truly an elaborate affair. As the young -people, who knew each other so well, and had spent so many -merry hours together, glanced across the softly lighted table, a -little feeling of shyness and constraint came over them because -of the formality of the occasion. Even Alice, usually the ringleader -in all their fun, was a little silent.</div> - -<p>"Shucks!" thought boyish Fred. "None of this in mine! -I'd elope first! Wonder if Harry likes it! (Bet he doesn't.)"</p> - -<p>Ruth was thinking, "Oh, how lovely! How perfectly -lovely! I believe after all—as a time to remember through -all the years——" But Fred could not read her thoughts, and -saw only the particularly happy smile that she gave him.</p> - -<p>"How do you like the nut cups?" Alice asked. "Bettina -made these yellow 'mum' nut cups as a Christmas gift to me, -and gave them to me now for this dinner! See, they just -match the real chrysanthemums! I'm sure I don't know -which I like best!"</p> - -<p>The girls exclaimed so heartily over the nut cups that Bettina -declared to herself that she would make sets for each -of them, of different colors and kinds. These of Alice's were -really charming. Their wire handles were wound with green -maline and tied with a green bow. They were filled with pecans, -and pink and yellow bon-bons, which were grapes covered -with colored creams.</p> - -<p>The place cards were tied with narrow green ribbon to little -china slippers, cupids, doves and hearts. Besides the yellow<span class="pagenum"><a name="Page_262" id="Page_262">[262]</a></span> -chrysanthemums, which were the table decorations, there was -for each of the girls a corsage bouquet of pink roses, and for -each of the men a boutonniere of pink rosebuds in a tinfoil -case. Flower pins were tucked in the maline bows of the -bouquets as favors for the girls, while scarf pins were favors -for the men.</p> - -<p>When the dinner was over, and the guests were passing into -the living room for dancing and music, Alice slipped her arm -through Bettina's. "The dinner was lovely; wasn't it?" she -said. "I did think I was too tired to enjoy it, but my heart is -as light as a feather now! I am going to dance all evening till -my last guest goes!"</p> - -<p>The menu was as follows:</p> - -<div class='menu'> -Grapefruit Cocktail<br /> -Cream of Asparagus Soup Croutons<br /> -Sautéd Halibut Potato Rosettes<br /> -Cabbage Relish in Green Pepper Cases<br /> -Peas in Timbale Cases<br /> -Celery<br /> -Hot Rolls Currant Jelly<br /> -Vegetable Salad Cheese Wafers<br /> -Brick Ice Cream Individual Cakes<br /> -Coffee<br /> -Pecans Bon-Bons<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='bettina'>RECIPES OF THE BRIDAL DINNER</div> - - -<div class='recipetitle'><b>Grapefruit Cocktail</b> (Twelve portions)</div> - -<div class='ingredients1'> -6 grapefruit<br /> -12 <abbr title="tablespoon">T</abbr>-powdered sugar<br /> -12 cherries<br /> -</div> - -<p>Cut the grapefruit in halves crosswise. Half a grapefruit -is one service. Remove all the seeds. Insert a sharp-pointed -knife between the outside skin or shell and the pulp, and cut -out around the inside. Cut the skin away from each section -of the pulp. Insert the knife under the core and cut free from -the shell, lift out the core and membranes in one piece, leaving -the pulp. Sprinkle each grapefruit half with one tablespoon -of powdered sugar. Garnish with a maraschino cherry in the<span class="pagenum"><a name="Page_263" id="Page_263">[263]</a></span> -center and a mint leaf on each side. Serve very cold on a -paper doily with some green rose leaves under the grapefruit.</p> - - -<div class='recipetitle'><b>Cream of Asparagus Soup</b> (Twelve portions)</div> - -<div class='ingredients1'> -4 <abbr title="cup">C</abbr>-strained asparagus pulp<br /> -5 <abbr title="cup">C</abbr>-milk<br /> -7 <abbr title="tablespoon">T</abbr>-butter<br /> -9 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Melt the butter, add the flour, salt and paprika. Mix well, -and gradually add the milk and asparagus. Cook until slightly -thick. (About two minutes.) Serve hot.</p> - - -<div class='recipetitle'><b>Croutons</b> (Twelve portions)</div> - -<div class='ingredients1'> -8 slices of bread<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Cut the bread into one-third inch cubes, add the butter -melted, and salt. Mix well and brown in a moderate oven, -stirring occasionally to permit the bread to brown evenly.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_264" id="Page_264">[264]</a></span></p> - - - - -<h2>CHAPTER LXXXI</h2> - -<div class='chaptertitle'>REHEARSING THE CEREMONY</div> - - -<div class='cap'>ALICE'S wedding day dawned clear and cold, and Bettina -realized with a start all that was before her. She -had as house guests two school friends of Alice's, gay and -charming girls who were, nevertheless, somewhat difficult visitors, -as the little bungalow was soon strewn with their belongings -and as they were completely indifferent to such a thing as -punctuality.</div> - -<p>"S'pose Geraldine'll be in to borrow my mirror in a minute," -grumbled Bob. "How long'll they stay?"</p> - -<p>"'Till tomorrow morning, dear. Hurry! You know we -have to rehearse at ten o'clock."</p> - -<p>"Ushers and all?"</p> - -<p>"Of course. You wouldn't know what to do without a rehearsal, -would you?"</p> - -<p>"I suppose not. But what if I can't get away from the -office?"</p> - -<p>"You'll have to, Bob, for Harry's sake. Surely you can -manage it for once."</p> - -<p>Bob went on grumbling about the foolishness of "these -fancy weddings" until Bettina consoled him with the promise -of waffles for breakfast.</p> - -<p>"And we'll simply have to call Geraldine and Lenore," said -she. "They are going to the rehearsal with me, and I must -have my morning's work done before we start. You see I -shall have them here for luncheon, and we won't be back 'till -noon."</p> - -<p>Bettina, with some effort, managed to reach the church with<span class="pagenum"><a name="Page_265" id="Page_265">[265]</a></span> -her guests shortly after ten o'clock. The nervous and excited -wedding party stood about in chattering groups, and when -summoned, went through their parts with many mistakes and -giggles.</p> - -<p>"How can it ever seem beautiful and solemn," thought Bettina -in despair, "when we all do it so stupidly? I'm afraid we -are going to spoil the wedding!"</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='bettina'>MORE BRIDAL DINNER RECIPES</div> - - -<div class='recipetitle'><b>Sautéd Halibut</b> (Twelve portions)</div> - -<div class='ingredients1'> -2½ <abbr title="pound">lb.</abbr> halibut steak<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-onion juice<br /> -4 <abbr title="tablespoon">T</abbr>-egg-yolks<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -1½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -4 <abbr title="tablespoon">T</abbr>-fat<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the pepper, lemon juice, onion juice, salt, butter, egg and -water. Wipe the halibut with a damp cloth and then cut into -strips two and a half by four inches. Dip each strip into -the above mixture and roll in cracker crumbs. Place the fat -in a frying-pan, and when hot add the halibut. Brown thoroughly -on each side and garnish with lemon and parsley.</p> - - -<div class='recipetitle'><b>Potato Rosettes</b> (Twelve portions)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-mashed potatoes<br /> -3 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Mix potatoes, milk, salt, paprika and butter. Beat one minute. -Place the hot potato mixture in a pastry bag and press -rosettes on a flat buttered tin pan three inches apart. Set in -a moderate oven twenty minutes to brown. Remove from the -pan with a spatula.</p> - - -<div class='recipetitle'><b>Cabbage Relish in Green Pepper Cases</b> (Twelve portions)</div> - -<div class='ingredients1'> -12 green peppers<br /> -3 <abbr title="cup">C</abbr>-finely chopped cabbage<br /> -3 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -1 green pepper, cut fine<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-vinegar<br /> -2 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-mustard<br /> -1 <abbr title="tablespoon">T</abbr>-olive oil<br /> -</div><p><span class="pagenum"><a name="Page_266" id="Page_266">[266]</a></span></p> - -<p>Mix the mustard, oil, salt, sugar and vinegar. Add the -green pepper, pimento and cabbage. Fill the peppers with -this mixture. The peppers are prepared by cutting off the -stem end, removing the seeds and washing thoroughly.</p> - - -<div class='recipetitle'><b>Glazed Sweet Potatoes</b> (Twelve portions)</div> - -<div class='ingredients1'> -6 sweet potatoes<br /> -1 <abbr title="cup">C</abbr>-brown sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash, pare and boil the sweet potatoes. When tender, -drain, cut in lengthwise slices one-half inch thick, and lay in -a buttered pan. Cover with a syrup made by cooking the -brown sugar, water and butter for two minutes. Baste frequently. -Bake twenty minutes in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_267" id="Page_267">[267]</a></span></p> - - - - -<h2>CHAPTER LXXXII</h2> - -<div class='chaptertitle'>AFTER THE WEDDING</div> - - -<div class='cap'>THE stately wedding ceremony had taken place in the big -church, and Bettina, climbing into the automobile for -the drive to the reception, had, for all her own part in the -affair, only a confused memory of music, lights and faces, soft -lavender and soft pink, and Alice and Harry murmuring their -vows.</div> - -<p>"Wasn't it lovely, Bob? Wasn't it stately and impressive?"</p> - -<p>"Say, aren't you cold?" was his prosy reply. "That church -was too warm; take my coat!"</p> - -<p>"No, indeed; I don't need it! Oh, wasn't it a beautiful -wedding! Did Lillian and I walk slowly enough?" And she -chattered on about all of the details until the house was -reached.</p> - -<p>The bride and groom were already there, and gay congratulations -followed from the many guests. The dining-room, -where the dainty wedding supper was served, was elaborate -with palms and high baskets of roses. Tables about the -room held six, and in the center, a large round table, decorated -with a broad, low mound of violets and roses, was arranged -for the bridal party. Here also was the bride's cake, -and the small boxes of wedding cake which the guests received -upon leaving the room.</p> - -<p>When Alice cut the bride's cake, the thimble fell to Ruth, -which occasioned much merriment, while the dime was discovered -by Harry in his own piece. The ring went to Mary, -who emphatically denied that the omen spoke truly. But<span class="pagenum"><a name="Page_268" id="Page_268">[268]</a></span> -when Mary also caught Alice's bouquet of lilies-of-the-valley, -the young people refused to listen to her protests.</p> - -<p>"Dear Alice," said Bettina, as she helped the bride into her -traveling suit, "may your whole life be as beautiful as your -wedding!"</p> - -<p>The wedding supper consisted of:</p> - -<div class='menu'> -Chicken and Mushroom Patties Fruit Jelly<br /> -Hot Rolls<br /> -Olives Pickles<br /> -Ice Cream in Individual Slipper Moulds<br /> -Violet Decorated Cake Salted Pecans<br /> -Fancy Candy in Tiny Baskets<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='bettina'>THE WEDDING RECIPES</div> - - -<div class='recipetitle'><b>Chicken and Mushroom Filling for Patty Shells</b> (Fifteen portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cooked chicken, diced<br /> -1 <abbr title="cup">C</abbr>-button mushrooms, diced<br /> -3 <abbr title="tablespoon">T</abbr>-pimentoes, cut fine<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-chicken fat<br /> -3 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Melt the fat, add the flour and salt; mix thoroughly. Add -one-half a cup of milk. Cook until thick, remove from the -fire and heat one minute. Add one cup of milk and reheat. -When it thickens, beat vigorously until creamy. Add the rest -of the milk, and cook until thicker than vegetable white sauce. -Add the chicken, mushrooms and pimentoes. Serve hot in -patty cases.</p> - -<p>To prepare the cases for serving, heat until hot in a moderate -oven.</p> - -<p>To obtain the chicken fat, cook a fat chicken slowly for a -long time. Remove the chicken from the stock and allow the -stock to cool. The fat will rise to the top. Use this instead of -butter. It has a better flavor and is cheaper.</p> - - -<div class='recipetitle'><b>Fruit Jelly</b> (Fifteen portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-granulated gelatin<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cold water<br /> -4 <abbr title="cup">C</abbr>-boiling water<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-lemon juice<br /> -2 <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="cup">C</abbr>-white grapes, seeded<br /> -½ <abbr title="cup">C</abbr>-diced pineapple<br /> -½ <abbr title="cup">C</abbr>-maraschino cherries, halved<br /> -</div><p><span class="pagenum"><a name="Page_269" id="Page_269">[269]</a></span></p> - -<p>Soak the gelatin twenty minutes in the cold water, and dissolve -in the boiling water, stirring till all is thoroughly dissolved. -Strain through a moistened cheese-cloth and add the -sugar and the lemon juice. Place in moistened individual -moulds or one large pan. When the mixture is slightly thick -and cool, add the fruit, well-mixed. Set in a cold place for one -hour. Cut in squares when desired for use.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_270" id="Page_270">[270]</a></span></p> - - - - -<h2>CHAPTER LXXXIII</h2> - -<div class='chaptertitle'>A "HAPPEN-IN" LUNCHEON</div> - - -<div class='cap'>BETTINA had finished her morning's work and was busy -with her mending when the telephone rang.</div> - -<p>"Why, hello, Bob!" she answered, surprised to hear his -voice at this time of day.</p> - -<p>"Bettina," said he, "could you possibly arrange to let me -bring Carl Edwards and his wife home to luncheon? They -blew in a few minutes ago and leave at two-thirty. We haven't -much time, you see, and they are especially anxious to see the -house. They are planning to build for themselves soon."</p> - -<p>"Why, of course, Bob," said Bettina, hesitating for the briefest -possible second. "It's after eleven now, but I'll be glad to -have you bring them. Let's see—I'll give them the salad I -had planned for tonight, but I don't know what else—but, then, -I'll manage somehow."</p> - -<p>"All right, dear; that's fine. We'll be there early—a little -after twelve."</p> - -<p>Bettina's "emergency shelf" was always well stocked, and -before her conversation with Bob was over her mind had -hastily reviewed its contents. In a very short time, her oven -held escalloped salmon, graham gems and "quick pudding," -and she was setting the dainty porch table. "I'm glad the -weather is so beautiful," she said to herself, "for it is so much -fun to have a hurry-up luncheon like this out-of-doors. Well, -whatever the guests think, I'm sure that Bob will like my -menu, for 'quick pudding' is a favorite dessert of his, and -he can always eat several graham gems!"</p> - -<p>For luncheon they had:</p><p><span class="pagenum"><a name="Page_271" id="Page_271">[271]</a></span></p> - -<div class='menu'> -Escalloped Salmon Graham Gems<br /> -Apricot Sauce<br /> -Bettina's Vegetable Salad<br /> -Chocolate Marshmallows<br /> -Bettina's "Quick Pudding"<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Salmon</b> (Four portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-salmon<br /> -3 <abbr title="tablespoon">T</abbr>-sweet pickles, chopped fine<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -1 egg<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-fresh bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Pick the salmon apart with a fork and add the pickles, -lemon juice, cracker crumbs, egg, paprika, salt and milk, using -a fork for mixing. Place in a well-buttered baking dish. -Melt the butter, add the fresh crumbs and spread evenly over -the top. Bake twenty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Graham Gems</b> (Ten gems)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-graham flour<br /> -1 <abbr title="cup">C</abbr>-white flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -¾ <abbr title="teaspoon">t</abbr>-soda<br /> -¾ <abbr title="cup">C</abbr>-sour milk<br /> -1 egg<br /> -</div> - -<p>Mix the graham and white flour, the salt, sugar and soda, -add the milk and egg. Beat two minutes. Fill well-buttered -muffin pans one-half full. Bake twenty minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Apricot Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -¼ <abbr title="pound">lb.</abbr> dried apricots<br /> -2 <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Wash the dried apricots well. Add the water and allow them -to soak for three hours or longer. Cook very slowly in the -same water until tender. Add the sugar, and cook three -minutes.</p> - - -<div class='recipetitle'><b>Bettina's Vegetable Salad</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-cooked peas<br /> -½ <abbr title="cup">C</abbr>-diced celery<br /> -¼ <abbr title="cup">C</abbr>-green pepper, chopped<br /> -½ <abbr title="cup">C</abbr>-diced cooked potatoes<br /> -1 <abbr title="tablespoon">T</abbr>-chopped onion<br /> -2 hard-cooked eggs, diced<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-salad dressing<br /> -</div><p><span class="pagenum"><a name="Page_272" id="Page_272">[272]</a></span></p> - -<p>Mix the peas, celery, green pepper, potatoes, onion, egg and -salt thoroughly. Add the salad dressing, and serve cold on -lettuce leaves. Garnish with rings of green pepper and egg -slices.</p> - - -<div class='recipetitle'><b>Bettina's "Quick Pudding"</b> (Four portions)</div> - -<div class='ingredients1'> -2 egg-whites, stiffly beaten<br /> -4 <abbr title="tablespoon">T</abbr>-powdered sugar<br /> -10 dates, cut fine<br /> -3 <abbr title="tablespoon">T</abbr>-nuts, cut fine<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Beat the eggs stiffly, add the nut meats, dates, vanilla, salt, -sugar and baking powder. Place in a well-buttered tin mould -or a pan and bake in a moderate oven for twenty-five minutes. -Allow the mould to stand in a pan of hot water while in the -oven. Serve hot.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_273" id="Page_273">[273]</a></span></p> - - - - -<h2>CHAPTER LXXXIV</h2> - -<div class='chaptertitle'>UNCLE JOHN A GUEST AT DINNER</div> - - -<div class='cap'>"WELL, well! In time for dinner; am I?" said Uncle -John, letting in a gust of snow-filled air as he opened -the front door.</div> - -<p>"Why, Uncle John, I should say you are!" answered Bettina -with delight as she removed her kitchen apron. "Do you -smell my date buns? I believe you'll like them!"</p> - -<p>"Date buns? Never heard of anything so absurd in my -whole life! What are they?" And then, without waiting for -an answer, he went on, "A regular blizzard tonight, I do believe! -I telephoned your Aunt Lucy that I wouldn't be back -to the farm till morning, then I found a place to leave my car, -and came up here to see if I couldn't get a bite to eat. But -date buns! I don't know about that! I'm not used to anything -so fancy."</p> - -<p>"Well, Uncle John, there's a salmon loaf baking in the oven, -and also some lemon rice pudding, so I believe there'll be -something you'll like."</p> - -<p>"Maybe!" said Uncle John, doubtfully, but with a twinkle -in his eye that belied his words. "But let me see! Aunt Lucy -sent you something; what was it? Oh, yes, some cream!" -And he took a glass jar from its wrappings.</p> - -<p>"Oh, Uncle John, how lovely!" said Bettina. "Won't we -just revel in cream! There comes Bob now! Get behind the -door, Uncle John, and say 'boo'! the way you used to do with -me when I was a little girl!"</p> - -<p>That night for dinner Bettina served:</p> - -<div class='menu'> -Salmon Loaf Creamed Potatoes<br /> -Date Buns Butter<br /> -Cranberry Sauce<br /> -Lemon Rice Pudding<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_274" id="Page_274">[274]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Salmon Loaf</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flaked salmon<br /> -½ <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 egg-yolk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-melted butter<br /> -1 <abbr title="teaspoon">t</abbr>-flour<br /> -</div> - -<p>Mix the salmon, bread crumbs, milk, egg-yolk, salt and -paprika. Pack down in a well-buttered pan. Pour one teaspoon -of melted butter over the top. Dredge with flour. Bake -thirty-five minutes in a moderate oven. Serve hot or cold.</p> - - -<div class='recipetitle'><b>Date Buns</b> (Twelve Buns)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 yeast cake<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="tablespoon">T</abbr>-butter<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -1 egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-dates<br /> -</div> - -<p>Mix and sift the flour and the salt. Add the dates, which -have been pitted and cut into small pieces. Mix with sugar -the yeast cake (broken up). Heat the milk and add the butter. -When the butter is melted, cool the milk mixture slightly, -and add it to the yeast mixture, stirring carefully until the -yeast is dissolved.</p> - -<p>Add the egg well-beaten to the milk mixture, and add this -to the flour. Mix thoroughly and toss onto a well-floured -board. Knead two minutes. Place in a warm place and allow -to rise one hour. Divide into twelve pieces by cutting with a -knife. Allow to rise ten minutes. Brush the tops with one -tablespoon of egg to which has been added one tablespoon -of milk. Bake twenty minutes in a hot oven.</p> - - -<div class='recipetitle'><b>Lemon Rice Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cooked rice<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 egg<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-powdered sugar<br /> -1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -</div> - -<p>Beat the egg-yolk, add the sugar, salt and lemon juice. Add -the milk and the rice. Cook one minute, stirring constantly -to prevent scorching. Pour into a well-buttered pudding dish. -Beat the egg-white very stiff. Add the powdered sugar and -the lemon juice. (One teaspoon.) Pile lightly on top of the -pudding. Bake thirty minutes in a slow oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_275" id="Page_275">[275]</a></span></p> - - - - -<h2>CHAPTER LXXXV</h2> - -<div class='chaptertitle'>DURING THE TEACHERS' CONVENTION</div> - - -<div class='cap'>"SO you'll not be back until dinner time?" Bettina had -said at the breakfast table to Bob's cousin, Edna, and -her friend, Catherine. "A whole day of it! How tired you'll -be!"</div> - -<p>Edna laughed her ripply laugh that always made everyone -else laugh, too. "Tired getting me a hat and a suit? Oh, Bettina! -That makes me feel livelier than ever!"</p> - -<p>Catherine looked troubled. "Now, Edna," she said, "you -positively mustn't miss that afternoon meeting. I know it will -be so inspiring! Remember what Professor Macy said!"</p> - -<p>Edna laughed again. "Catherine always quotes Professor -Macy as if he were an oracle or a sphinx or something instead -of a nice solemn young high school teacher who's getting a -little bald!"</p> - -<p>"He isn't bald and he isn't solemn," declared Catherine with -some spirit.</p> - -<p>"Forgive me, Catherine dear! He is a lamb and a darling -and everything else you want me to say!"</p> - -<p>"I want you to say? Why, Edna, aren't you ashamed!" -said Catherine, growing very red. "Who ever heard of such -nonsense?"</p> - -<p>"I love to tease you, Catherine. It's so easy! So you won't -help me get my hat? I want a beautiful purple one—or else -a perky little black one. I haven't decided whether to be -stately and gracious, or frivolous and cunning. But I do know -that I will not look as if I were about to cram the multiplication -table into the head of some poor little innocent!"</p><p><span class="pagenum"><a name="Page_276" id="Page_276">[276]</a></span></p> - -<p>"Don't worry, Edna," said Bob. "You won't look that way -at all. In fact, I wonder that you can be serious long enough -to impress the members of the school board when they come -visiting."</p> - -<p>"She doesn't try to impress them; she just smiles at them -instead, and that does just as well," said Catherine. "But -she's not so utterly frivolous as her conversation sounds. She -wants to hear the convention addresses just as much as I do—and -I know she'll be there this afternoon. In fact, I intend -to save a seat for her."</p> - -<p>"Between you and Professor Macy?" asked Edna, innocently. -"Or on his left?"</p> - -<p>"Shame on you, Edna," said Bettina. "Now you girls tell -me just what you'd like for dinner! Aren't there some special -dishes you're hungry for?"</p> - -<p>"Pork tenderloin and sweet potatoes!" said Edna. "Our -landlady never has them, and I often dream of the joy of ordering -such delicacies!"</p> - -<p>And so that evening for dinner Bettina had:</p> - -<div class='menu'> -Pork Tenderloin and Sweet Potatoes<br /> -Baked Apples<br /> -Bread Butter<br /> -Cottage Pudding with Chocolate Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Tenderloin and Sweet Potatoes</b> (Four portions)</div> - -<div class='ingredients1'> -1½ lbs. pork tenderloin<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -4 large sweet potatoes<br /> -</div> - -<p>Wipe the tenderloins which have been prepared by cutting -into small pieces (by the butcher). Place in a small roaster -and put in a hot oven. When brown on each side, season with -salt and pepper. Pare the potatoes and place in the pan with -the meat. Baste every ten minutes with one-fourth cup of -water if there are not sufficient drippings to baste both the -potatoes and meat. Cook until the potatoes are done (about -forty-five minutes).</p><p><span class="pagenum"><a name="Page_277" id="Page_277">[277]</a></span></p> - - -<div class='recipetitle'><b>Baked Apples</b> (Four portions)</div> - -<div class='ingredients1'> -4 Jonathan apples<br /> -8 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -2 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -1 <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Wash and core the apples. Fill each with one tablespoon of -sugar and one-half teaspoon of cinnamon. Place in a small -tin pan just large enough to hold them. Add the water and -the rest of the sugar, and bake forty-five minutes in a moderate -oven. Baste frequently with the syrup. After the apples -have cooked thirty minutes, add the vanilla to the syrup.</p> - - -<div class='recipetitle'><b>Bettina's Cottage Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -3 <abbr title="tablespoon">T</abbr>-chopped nuts<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -3 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the sugar, salt, flour, baking powder and nuts. Add the -egg and milk and mix well. Add the vanilla. Beat vigorously -for two minutes, and then add the melted butter. Pour -into well-buttered gem pans, filling each half full. Bake fifteen -minutes in a moderate oven. Serve with chocolate sauce.</p> - - -<div class='recipetitle'><b>Chocolate Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-water<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 square of chocolate<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix thoroughly the sugar, flour and salt. Add the water -and the chocolate. Cook slowly until the chocolate is melted -(about two minutes). Add the vanilla and serve hot. If too -thick, add more water until the desired consistency is reached.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_278" id="Page_278">[278]</a></span></p> - - - - -<h2>CHAPTER LXXXVI</h2> - -<div class='chaptertitle'>A LUNCHEON FOR THE TEACHERS</div> - - -<div class='cap'>"I'LL stay at home and help you this morning; may I, Bettina?" -asked Edna, looking wistfully around at Bettina's -white kitchen.</div> - -<p>"No, indeed, my dear. It is such a simple little luncheon -that I have planned that I can easily do it all alone. And you -must go to the meeting. All I ask is that you won't forget to -come home at noon."</p> - -<p>"Edna would much rather fuss around with you in this -dear little kitchen than to go to the meetings," said Catherine, -"but I won't let her. She is always crazy to cook and do housework -and things like that, but she came to this convention with -me, and I intend to have her get the benefit of it. Do you -hear me, you bad girl? It's almost time for us to be there. -Go and get your things!"</p> - -<p>"This is the way I'm managed all the time!" complained -Edna to Bettina. "Do you wonder that I look thin and pale?"</p> - -<p>"Poor Edna!" said Bettina, smiling at her round figure and -rosy cheeks. "Now do run along with Catherine. But don't -forget we'll have three other guests at noon! So wear your -prettiest smile!"</p> - -<p>"And I'll help you serve!" Edna smiled back.</p> - -<p>That day for luncheon, Bettina had:</p> - -<div class='menu'> -Creamed Oysters on Toast<br /> -Pear Salad Brown Bread Sandwiches<br /> -Pecan Ice Cream Sponge Cake<br /> -Mints Coffee<br /> -</div><p><span class="pagenum"><a name="Page_279" id="Page_279">[279]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Oysters on Toast</b> (Six portions)</div> - -<div class='ingredients1'> -6 pieces of toast, cut circular<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="cup">C</abbr>-oysters<br /> -</div> - -<p>Pick over the oysters, and drain off the liquor. Melt the -butter, add the flour, salt and paprika, and mix thoroughly. -Gradually add the milk, cook until thick and creamy (about -three minutes), and add the oysters. Serve very hot on toast. -Garnish with parsley.</p> - - -<div class='recipetitle'><b>Pear Salad</b> (Six portions)</div> - -<div class='ingredients1'> -6 halves of pear<br /> -½ <abbr title="cup">C</abbr>-cottage cheese<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -6 halves of walnuts<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -6 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -6 pieces of lettuce<br /> -</div> - -<p>Arrange the pears on the lettuce leaves. Mix the cheese, -pimento, green pepper and paprika thoroughly. Fill the half -of the pear with the mixture. Place salad dressing over the -mixture and lay one nut meat on top of each portion. Serve -cold.</p> - - -<div class='recipetitle'><b>Pecan Ice Cream</b> (Ten portions)</div> - -<div class='ingredients1'> -1 qt. of cream<br /> -¾ <abbr title="cup">C</abbr>-sugar<br /> -1½ <abbr title="tablespoon">T</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-pecan meats, cut fine<br /> -</div> - -<p>Mix the cream, sugar and vanilla. Fill a freezer half full of -the mixture. When half frozen add the pecan meats. Continue -freezing until stiff. Pack and allow to stand two hours -to "ripen" before serving.</p> - - -<div class='recipetitle'><b>Sponge Cake</b> (Ten portions)</div> - -<div class='ingredients1'> -6 egg-yolks<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -6 egg-whites<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Beat the egg-yolks until thick and lemon colored. Add the -sugar gradually and continue beating, using a Dover egg-beater.<span class="pagenum"><a name="Page_280" id="Page_280">[280]</a></span> -Add the extract and whites of the eggs very stiffly -beaten. Remove the egg beater and cut and fold the flour -which has been sifted four times, the salt having been added -to the last sifting. Bake one hour in an unbuttered, narrow -pan in a slow oven.</p> - -<p>Genuine sponge cake has no baking powder or soda in it. -The eggs must be vigorously beaten so that the cake will rise. -A very slow oven is necessary. Increase the heat slightly every -fifteen minutes.</p> - -<p>Do not cut sponge cake; it should be broken apart with a -fork.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_281" id="Page_281">[281]</a></span></p> - - - - -<h2>CHAPTER LXXXVII</h2> - -<div class='chaptertitle'>RUTH COMES TO LUNCHEON</div> - - -<div class='cap'>"BETTINA, what makes the gas stove pop like that when -I light it? I've often wondered."</div> - -<p>"Why, Ruth, that's because you apply the match too soon. -You ought to allow the gas to flow for about four seconds; -that fills all the little holes with gas and blows out the air. -Then light it, and it won't pop or go out. The flame ought to -burn blue; if it burns yellow, turn it off, and adjust it again."</p> - -<p>"Well, I'm glad to know that. Sometimes it has been all -right and sometimes it hasn't, and I never realized that it was -because I applied the match too soon. I'm glad I came today."</p> - -<p>"I'm glad, too, but not because of instructing you, I'm not -competent to do that in very many things, goodness knows! -When I called up and asked you to lunch, it was because I had -such a longing to see what lovely things you'd be making -today. You will have the daintiest, prettiest trousseau, Ruth!"</p> - -<p>"I love to embroider, so I'm getting great fun out of it. I -tell Fred it's a treat to make pretty things and keep them all! -They were usually for gifts before! Oh, lobster salad?"</p> - -<p>"No, creamed lobster on toast. There, Mister Lobster, -you're out of your can. I always hurry him out in double-quick -time onto a plate, or into an earthen-ware dish, because -I'm so afraid something might interrupt me, and I'd be careless -enough to leave him in the opened can! Though I know I -never could be so careless. Then I never leave a metal fork -standing in lobster or canned fish. It's a bad thing."</p> - -<p>"I knew about the can, but not about the fork, though I don't -believe I ever do leave a fork or a spoon in anything like -that."</p><p><span class="pagenum"><a name="Page_282" id="Page_282">[282]</a></span></p> - -<p>"Would you prefer tea, coffee, or chocolate with these cookies -for dessert?"</p> - -<p>"Coffee, I believe, Bettina. Aren't they cunning cookies! -What are they?"</p> - -<p>"Peanut cookies. I think they are good, and they are so -simple to make. They are nice with afternoon tea; mother -often serves them. There—lunch is all ready but the coffee, -and we'll have that last."</p> - -<p>Luncheon consisted of:</p> - -<div class='menu'> -Creamed Lobster on Toast<br /> -Head Lettuce French Dressing with Green Peppers<br /> -Bread Butter<br /> -Peanut Cookies<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Lobster on Toast</b> (Two portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-lobster<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -A few grains of cayenne pepper<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-lemon juice<br /> -1 egg-yolk<br /> -3 slices of toast<br /> -</div> - -<p>Melt the butter, add the salt, cayenne and flour. Gradually -add the milk, cook until thick, stirring constantly unless in -double boiler. Add the egg-yolk. Add the lobster, separated -with a fork, and the lemon juice. Serve very hot on toast, -garnished with parsley.</p> - - -<div class='recipetitle'><b>Head Lettuce</b> (Two portions)</div> - -<div class='ingredients1'> -1 head lettuce<br /> -</div> - -<p>Remove the outside leaves and the core. Soak in cold water -with one-half teaspoon salt in it, with the head of the lettuce -down. Cut into quarters. Serve a quarter as a portion.</p> - - -<div class='recipetitle'><b>French Dressing with Green Peppers</b> (Two portions)</div> - -<div class='ingredients1'> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -2 <abbr title="tablespoon">T</abbr>-vinegar<br /> -4 <abbr title="tablespoon">T</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-chopped green peppers<br /> -</div><p><span class="pagenum"><a name="Page_283" id="Page_283">[283]</a></span></p> - -<p>Mix the salt, pepper, and green pepper. Add the vinegar. -Beat well and add the olive oil slowly. Beat with a silver -fork until the dressing thickens.</p> - - -<div class='recipetitle'><b>Peanut Cookies</b> (Two dozen)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-sugar<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -1 egg<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-chopped peanuts<br /> -½ <abbr title="teaspoon">t</abbr>-lemon juice<br /> -</div> - -<p>Cream the butter, add the sugar, mix well, and add well-beaten -egg. Add the baking-powder, salt, flour, chopped peanuts, -and lemon juice. Mix thoroughly, and drop two inches -apart on a greased baking-tin or in pans. Bake fifteen minutes -in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_284" id="Page_284">[284]</a></span></p> - - - - -<h2>CHAPTER LXXXVIII</h2> - -<div class='chaptertitle'>THE HICKORY LOG</div> - - -<div class='cap'>"SAY, this feels good!" said Bob, as he warmed his hands -by the cheerful blaze.</div> - -<p>"Doesn't it!" said Bettina, enthusiastically. "And see, I've -set the dinner table here by the fireplace. It's such fun when -just the two of us are here. Isn't the log burning well?"</p> - -<p>"I wondered if we could use one of our new logs tonight—thought -about it all the way home. And here you had already -tried it! November has turned so much colder that I believe -winter is coming."</p> - -<p>"So do I, but I don't mind, I don't want a warm Thanksgiving."</p> - -<p>"Dinner ready? M—m, what's that? Lamb chops? Escalloped -potatoes? Smells good!"</p> - -<p>"Come on, dear! After dinner, we'll try those nuts we left -so long out at Uncle John's. Do you think they're dry enough -by this time? Charlotte phoned me that they had tried theirs, -and found them fine. By the way, she and Frank may come -over this evening."</p> - -<p>"Hope they do. Listen—I hear a car outside now."</p> - -<p>"Sure enough, that's Frank and Charlotte. Go to the door, -Bob! We'll persuade them to eat dessert with us.... Hello, -people! Come in; you're just in time to have some tea and a -ginger drop-cake apiece."</p> - -<p>"That's what we came for, Bettina!" shouted Frank, laughing. -"And then you must come out in the car with us. It's -a beautiful, clear, cold night, and you'll enjoy it—if you take -plenty of wraps!"</p> - -<p>For dinner that night Bettina served:</p><p><span class="pagenum"><a name="Page_285" id="Page_285">[285]</a></span></p> - -<div class='menu'> -Lamb Chops Escalloped Potatoes<br /> -Egg Plant<br /> -Bread Butter<br /> -Ginger Drop-Cakes<br /> -Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Broiled Lamb Chops</b> (Two portions)</div> - -<div class='ingredients1'> -2 lamb chops<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Wipe the chops and place in a red-hot pan over the flame. -When the under surface is seared, turn and sear the other side. -Turn often for twelve minutes. When nearly cooked, sprinkle -with salt and paprika.</p> - - -<div class='recipetitle'><b>Escalloped Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-raw potatoes, sliced<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -</div> - -<p>Mix the potatoes, salt, flour, paprika and green pepper. -Place in a buttered baking dish or casserole. Pour the milk -over the mixture and dot with butter. Put a cover on the dish -and allow to cook for half an hour. Remove the cover and -allow to cook twenty minutes more. More milk may be added -if the mixture is too dry.</p> - - -<div class='recipetitle'><b>Egg Plant</b> (Three portions)</div> - -<div class='ingredients1'> -1 egg plant<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-egg-yolk<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -</div> - -<p>Peel and slice the egg plant in slices one-half an inch thick. -Sprinkle each slice with salt. Place the slices on top and allow -to stand for two hours. This drains out the liquid. Wipe each -piece with a cloth and dip in the beaten egg-yolk, to which the -water has been added. Dip in the cracker crumbs. Place the -lard in a frying-pan, and when very hot, add the slices of egg -plant. Brown thoroughly on both sides, lower the fire and<span class="pagenum"><a name="Page_286" id="Page_286">[286]</a></span> -cook five minutes. Serve on a hot platter with the slices overlapping -each other.</p> - - -<div class='recipetitle'><b>Ginger Drop-Cakes</b> (Fifteen cakes)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-boiling water<br /> -2¼ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -2 <abbr title="teaspoon">t</abbr>-ginger<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-chopped raisins<br /> -4 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Put the molasses in a bowl, add the boiling water and the -dry ingredients, sifted. Then add the raisins and the melted -butter. Beat well for two minutes. Pour into buttered muffin -pans, filling the pans one-half full. Bake twenty minutes in a -moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_287" id="Page_287">[287]</a></span></p> - - - - -<h2>CHAPTER LXXXIX</h2> - -<div class='chaptertitle'>SOME CHRISTMAS PLANS</div> - - -<div class='cap'>"CHRISTMAS is in the air today, I believe," said Charlotte -as she took off her hat and warmed her cold -hands at Bettina's open fire. "You ought to see the children -around the toys downtown—swarming like flies at the molasses! -Still, we ought to think about Thanksgiving before we -begin our Christmas plans, I suppose."</div> - -<p>"I try to get all my Christmas packages ready by Thanksgiving," -said Bettina. "Of course, I don't always succeed, -but it is a splendid aim to have! There is always so much to -do at the last minute—baking and company and candy making! -This year we plan to give very few gifts—but to send -a card at least to each of our friends. We're racking our -brains now to think of something that will be individual—really -ours, you know. I think a tiny snapshot of yourself or -your home, or your baby or your dog—or even a sprig of holly -or a bit of evergreen on a card with a few written words of -greeting means more to a friend than all the lovely engraved -cards in the world! Of course, some people can draw or paint -and make their own—Alice will, I'm sure. One girl I know -makes wonderful fruit cake, and she always sends a piece of -it, in a little box tied with holly ribbon, to each of her friends. -Aren't the little gifts that aren't too hard on one's purse the -best after all—especially when they really come straight from -the giver, and not merely from the store?"</p> - -<p>"Bettina, I'll be afraid to send you anything after such an -eloquent sermon as this!"</p> - -<p>"Oh, Charlotte, how you talk! I'm telling you my idea of<span class="pagenum"><a name="Page_288" id="Page_288">[288]</a></span> -what a Christmas gift should be, but I'll probably fall far -below it myself! Luncheon is ready, dear."</p> - -<p>For luncheon Bettina and Mrs. Dixon had:</p> - -<div class='menu'> -Mutton in Ramekins Rice<br /> -Peanut Bread Butter<br /> -Apple Sauce<br /> -Tokay Grapes Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Mutton in Ramekins</b> (Three portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-cold mutton<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-brown gravy<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-chopped mint<br /> -1 egg-yolk<br /> -1 egg-white, beaten stiff<br /> -</div> - -<p>Mix the mutton, gravy, salt, mint and egg-yolk thoroughly. -Add the egg-white. Turn into well-buttered ramekins or china -baking dishes. Bake in a moderate oven in a pan of hot water -for twenty-five minutes. Serve in the ramekins.</p> - - -<div class='recipetitle'><b>Rice</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-rice<br /> -2 qts. boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash the rice, add slowly to the boiling salted water. Boil -twenty minutes. Pour the rice in a strainer and rinse with -cold water. Place in the oven for five minutes to dry. Serve -warm, dotted with butter.</p> - - -<div class='recipetitle'><b>Peanut Bread</b> (Twelve slices)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-chopped peanuts<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix thoroughly the flour, baking powder, salt, sugar and -peanuts. Add the egg and milk. Stir vigorously two minutes. -Place in a well-buttered bread pan, and bake thirty-five minutes -in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_289" id="Page_289">[289]</a></span></p> - - - - -<h2>CHAPTER XC</h2> - -<div class='chaptertitle'>AFTER THE FOOTBALL GAME</div> - - -<div class='cap'>"THERE are the men now," said Mrs. Dixon, rolling -up the hose she had been darning. "Good!" said Bettina. -"The dinner is just ready for them, and I'm glad they -didn't keep us waiting."</div> - -<p>"Hello! Hello!" shouted Frank and Bob, letting in a gust of -cold air as they opened the door. "Whew! It's cold!"</p> - -<p>"How was the game?"</p> - -<p>"Fine! 39 to 0 in favor of Blake!"</p> - -<p>"Not very exciting, I should think."</p> - -<p>"Still, Frank here wanted to bet me that Blake would be -badly beaten!"</p> - -<p>"Frank!" said Charlotte in exasperation. "Is that the way -you show your loyalty to your home college?"</p> - -<p>"Shame on you, Frank!" grinned Bob. "Well, dinner -ready? I'm about starving!"</p> - -<p>"Bettina has a regular 'after-the-game' dinner tonight," said -Charlotte. "Just the kind to make a man's heart rejoice!"</p> - -<p>"Hurray!" said Bob, stirring up the grate fire. "And afterward -we'll have our coffee in here, and toast marshmallows. -Shall we?"</p> - -<p>"Suits me!" said Frank. "Anything you suggest suits me, -if it's something to eat."</p> - -<p>"Dinner's ready," said Bettina. "Come into the dining-room, -people, and tell us about the game. Charlotte and I have -mended all your hose this afternoon, and we deserve a royal -entertainment now."</p><p><span class="pagenum"><a name="Page_290" id="Page_290">[290]</a></span></p> - -<p>"Bettina," said Frank, "do you expect us to talk when you -set a dinner like this before us?"</p> - -<p>The menu consisted of:</p> - -<div class='menu'> -Flank Steak, Braized with Vegetables<br /> -Cabbage Salad<br /> -Bread Butter<br /> -Brown Betty with Hard Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Flank Steak Braized with Vegetables</b> (Four portions)</div> - -<div class='ingredients1'> -1½ lbs. flank steak, 1¼ inches thick<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1½ <abbr title="cup">C</abbr>-sliced, raw potatoes<br /> -½ <abbr title="cup">C</abbr>-thinly sliced onions<br /> -1 green pepper, sliced thin<br /> -1 <abbr title="cup">C</abbr>-tomato pulp<br /> -</div> - -<p>Cut with a knife across the grain of the flank steak, to prevent -it from curling up. Sprinkle the flour and one teaspoonful -of salt on both sides of the meat. Dot with butter, and place -in an oblong baking pan. Over the meat place a thick layer -of sliced raw potatoes. Add the green pepper, and season -with one-half a teaspoonful of salt. Place the onions next and -the rest of the salt. (One-half a teaspoonful.) Pour one -cup of stewed or raw tomato pulp over all the mixture, and -cover the baking pan tightly. Cook slowly in the oven for -two hours. One-half hour before the meat is done, remove -the cover to allow it to brown. Water may need to be added -to prevent burning. In serving, very carefully transfer the -steak to a hot platter, preserving the various layers of vegetables. -To serve, slice down through the layers as through a -loaf.</p> - - -<div class='recipetitle'><b>Cabbage Salad</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-chopped cabbage<br /> -2 pieces of celery<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="cup">C</abbr>-salad dressing or enough to moisten<br /> -</div> - -<p>Chop the cabbage and the celery fine. Add salt, paprika and -salad dressing. Serve cold.</p><p><span class="pagenum"><a name="Page_291" id="Page_291">[291]</a></span></p> - - -<div class='recipetitle'><b>Brown Betty</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-bread crumbs<br /> -2 <abbr title="cup">C</abbr>-sliced apples, pared and cored<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix the crumbs, apples, sugar, salt and cinnamon well. -Pour water and lemon juice over the mixture. Place in a buttered -baking-dish. Place the butter over the top in small -pieces. Cover the pan with a lid and bake in a moderate oven -forty-five to sixty minutes. Remove the lid after the Brown -Betty has been cooking twenty-five minutes. More water may -be needed if the apples are not very juicy.</p> - - -<div class='recipetitle'><b>Hard Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-boiling water<br /> -¼ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -¾ <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Cream the butter, add the water and slowly add the sugar. -Continue mixing until very creamy. Add the lemon and vanilla -extract. Form into a cube and place in the ice box. Allow -to stand half an hour, then cut into slices and serve on top -of the Brown Betty.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_292" id="Page_292">[292]</a></span></p> - - - - -<h2>CHAPTER XCI</h2> - -<div class='chaptertitle'>A THANKSGIVING DINNER IN THE COUNTRY</div> - - -<div class='cap'>AFTER all the excitement of Alice's wedding, Bettina -was more than delighted when she and Bob were invited -to a family dinner at Aunt Lucy's on Thanksgiving day. "It -always seems to me the most comfortable and restful place in -the world," said she to Bob. "And Aunt Lucy is such a wonderful -cook, too! We're very lucky this year, I can tell you!"</div> - -<p>"Who's to be there?"</p> - -<p>"Father and mother—we are to drive out with them—and -Aunt Lucy's sister and her big family. Thanksgiving seems -more natural with children at the table, I think. And those -are the liveliest, rosiest children!"</p> - -<p>Bob had slept late that morning, and consequently had eaten -no breakfast, but he did not regret his keen appetite when -Uncle John was carving the great brown turkey.</p> - -<p>"The children first, John," said kind Aunt Lucy. "The -grown folks can wait."</p> - -<p>Little Dick and Sarah had exclaimed with delight at the -place cards of proud turkeys standing beside each plate. In -the center of the table was a great wicker basket heaped with -oranges, nuts and raisins.</p> - -<p>"It doesn't seem natural without pumpkin pie," said Aunt -Lucy, "but John was all for plum pudding instead."</p> - -<p>"We can have pie any day," said Uncle John, "but this is a -special occasion. What with Dick here—and Sarah—and Bettina—who's -some cook herself, I can tell you!—I was determined -that mother should show her skill! And she did; didn't -she?"</p><p><span class="pagenum"><a name="Page_293" id="Page_293">[293]</a></span></p> - -<p>The menu was as follows:</p> - -<div class='menu'> -Turkey with Giblet Gravy Oyster Dressing<br /> -Mashed Potatoes Creamed Onions<br /> -Cranberry Frappé<br /> -Bread Celery Butter<br /> -Plum Pudding Hard Sauce<br /> -Nuts Raisins<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='bettina'>THE THANKSGIVING DINNER RECIPES</div> - - -<div class='recipetitle'><b>Roast Turkey</b> (Fourteen portions)</div> - -<div class='ingredients1'> -1 12-<abbr title="pound">lb.</abbr> turkey<br /> -</div> - -<p>The turkey should be thoroughly cleaned and washed in a -pan of water to which one teaspoon of soda has been added -to each two quarts of water. Wash the inside with a cloth, -rinsing thoroughly, allowing plenty of water to run through the -turkey. Dry well and stuff. Season all over with salt, pepper -and butter. When baking, lay the fowl first on one side, then -on the other until one-half hour before taking from the oven. -Then it should be turned on its back, allowing the breast to -brown. A twelve pound turkey should be cooked three hours -in a moderate oven, basting frequently.</p> - - -<div class='recipetitle'><b>Oyster Dressing</b> (Fourteen portions)</div> - -<div class='ingredients1'> -6 <abbr title="cup">C</abbr>-stale bread crumbs<br /> -½ <abbr title="cup">C</abbr>-melted butter<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 pt. oysters<br /> -</div> - -<p>Mix the ingredients in the order given, adding the oysters -cleaned and drained from the liquor. Fill the turkey and sew -up with needle and thread.</p> - - -<div class='recipetitle'><b>Preparing the Giblets</b></div> - -<p>Wash thoroughly the heart, liver and gizzard. Cut through -the thick muscle of the gizzard and peel it slowly without -breaking through the inside lining. Cut the heart open, and -remove carefully the gall bladder from the liver. Wash carefully -again, and soak ten minutes in salted water. Cook slowly<span class="pagenum"><a name="Page_294" id="Page_294">[294]</a></span> -until tender, in one cup of water. More water may be needed. -Cut fine, and add to the gravy. Save the stock.</p> - - -<div class='recipetitle'><b>The Gravy</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-stock<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-cold water<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>For each cup of liquor, which is left in the roasting pan, add -one tablespoon of flour. Mix the flour with two tablespoons of -cold water, add the liquid slowly, and cook two minutes. Add -one-fourth of a teaspoon of salt, and the giblets. Serve hot.</p> - - -<div class='recipetitle'><b>Creamed Onions</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cooked onions<br /> -1 <abbr title="cup">C</abbr>-white sauce<br /> -</div> - -<p>Cook the onions in one quart of water in an uncovered -utensil until tender. (About fifteen minutes.) Drain and add -one cup of white sauce. Serve hot.</p> - - -<div class='recipetitle'><b>Plum Pudding</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-soft bread crumbs<br /> -¼ <abbr title="teaspoon">t</abbr>-soda<br /> -¼ <abbr title="teaspoon">t</abbr>-cloves<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-suet<br /> -½ <abbr title="cup">C</abbr>-molasses<br /> -4 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -1 egg<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="cup">C</abbr>-currants<br /> -½ <abbr title="cup">C</abbr>-raisins<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Chop the suet, and sprinkle with one tablespoon of flour to -prevent sticking. Add the raisins, currants, "C" sugar, salt, -cinnamon, cloves and bread crumbs. Add the egg and milk -beaten together, add the vanilla, mix the soda in the molasses -and add to the first mixture. Fill a well-buttered pudding -mould one-half full. Steam two hours. Serve with hard -sauce.</p> - - -<div class='recipetitle'><b>Hard Sauce</b></div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-hot water<br /> -¾ <abbr title="cup">C</abbr>-brown sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add water and gradually add the sugar. -Continue mixing until very creamy. Add the vanilla and -lemon extract. Chill and serve over the hot pudding.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_295" id="Page_295">[295]</a></span></p> - - - - -<h2>CHAPTER XCII</h2> - -<div class='chaptertitle'>PLANNING THE CHRISTMAS CARDS</div> - - -<div class='cap'>"AND what is in this dish, Bettina?" asked Bob, as he -lifted the hot cover.</div> - -<p>"Candied sweet potatoes, dear, and I'm almost sure that -you'll like them. I made them in the fireless cooker, and -they're really more candy than potatoes."</p> - -<p>"They'll suit me, then," said Bob. "The sweeter the better! -My mother used to cook up candied sweet potatoes with a lot -of brown sugar syrup—say, but they tasted good about this -time of year when I would come in from skating! Well, I -believe these are exactly like hers!"</p> - -<p>"Only hers weren't made in a fireless cooker," said Bettina. -"Now, Bob, as soon as you have allayed your hunger a little -we must put our heads together long enough to get an idea for -Christmas cards. If we have something made, it may take -several weeks, and you know it is no small task to address -several hundred of them. As soon as we have ordered them, -we'd better make out our Christmas list. But first, what shall -the cards be? Think, Bob!"</p> - -<p>"Goodness gracious sakes alive, but thinking is hot work! -Well, how's this? Suppose we don't have cards engraved—they're -expensive, and besides, 'twould take too long! We'll -find some plain white correspondence cards—or perhaps white -cards with a red edge—and envelopes to go with them, and in -the corner of the card we'll stick a tiny round snapshot of the -house. Then we'll write this verse very neatly and sign it -'Bettina and Bob.' Perhaps you can improve on this, however:</p><p><span class="pagenum"><a name="Page_296" id="Page_296">[296]</a></span></p> - -<div class='menu'> -Beefsteak Fireless Sweet Potatoes<br /> -Creamed Carrots<br /> -Pineapple Charlotte Custard Sauce -</div> - -<p>"Bob, that's the very thing!" cried Bettina.</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Beefsteak Fireless Sweet Potatoes<br /> -Creamed Carrots<br /> -Pineapple Charlotte Custard Sauce<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Fireless Sweet Potatoes (Candied)</b> (Six Portions)</div> - -<div class='ingredients1'> -6 large sweet potatoes<br /> -1 <abbr title="cup">C</abbr>-brown sugar<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash and peel the sweet potatoes. Slice them lengthwise -in one-half inch slices. Make a syrup by boiling for five -minutes the brown sugar and water. Add the butter. Arrange -the potatoes in a fireless cooker utensil. Sprinkle with -salt and pepper, and pour the syrup over them. Place the -heated disks under and over the pan of potatoes, and cook in -the fireless an hour and a half.</p> - - -<div class='recipetitle'><b>Pineapple Charlotte</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-corn starch<br /> -4 <abbr title="tablespoon">T</abbr>-cold water<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -2 egg-whites<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -2 slices of pineapple cut in slices lengthwise<br /> -</div> - -<p>Mix the corn starch, salt and sugar; gradually add the cold -water, stirring well, and then add the hot water. Cook about -five minutes, stirring constantly. Then add the vanilla, and -the egg-whites stiffly beaten. Pour into a moistened mould in -which the slices of pineapple have been arranged. Set in a -cool place for two hours. Serve with custard sauce.</p><p><span class="pagenum"><a name="Page_297" id="Page_297">[297]</a></span></p> - - -<div class='recipetitle'><b>Custard Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-milk<br /> -2 egg-yolks<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Mix well the sugar, salt and flour, gradually add the beaten -egg-yolks, and the milk. Cook in a double boiler until the -mixture coats a silver spoon yellow. Add the vanilla and -lemon extract. Beat one minute. Serve very cold.</p> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_298" id="Page_298">[298]</a></span></p> - - - - -<h2><i>DECEMBER.</i></h2> - - -<div class='poem2'> -<i>Roasting turkeys! Rich mince pies!<br /> -Cakes of every shape and size!<br /> -Santa, though they're fond of you,<br /> -Christmas needs us housewives, too!</i><br /> -</div> - -<div class="figcenter" style="width: 416px;"> -<img src="images/oi_300.jpg" width="416" height="600" alt="Woman holding platter with turkey in front of wreath, cherub at feet" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_299" id="Page_299">[299]</a></span></p> - - - - -<h2>CHAPTER XCIII</h2> - -<div class='chaptertitle'>HARRY AND ALICE RETURN</div> - - -<div class="image-left"> -<img src="images/oi_301.jpg" width="273" height="271" alt="Two couples at table" /> -</div> - -<div class='unindent'><span class='letter'>"W</span>HO can that be?" said -Bettina, laying down -her napkin. "Someone is at the -door, Bob, I think. I wonder -why he doesn't ring?"</div> - -<p>"Hello!" said Bob, throwing -open the door. "Why, Bettina! -It's Alice and Harry! When did -you get home?"</p> - -<p>"We're on our way home -now," said Harry, as he set -down the suitcases he was holding. "Say, these are heavy! -We thought we'd stop in for a minute to rest."</p> - -<p>"Welcome home!" said Bettina. "Just think, we don't even -know yet where you went for your wedding trip, though we -suspected California."</p> - -<p>"California it was," said Alice, "along with all the other -recent brides and grooms. We escaped any particular notice; -there were so many of us. It was rather a relief, though."</p> - -<p>"Have you had your dinner?" asked Bettina, a little embarrassed -at the thought of the "dinner for two" that she -and Bob were just finishing. There was certainly not enough -left for another person, not to suggest two. But then, of -course there was her ample emergency shelf.</p> - -<p>"We had our dinner on the diner," said Harry, "or we -shouldn't have dared to stop at this hour."</p> - -<p>"Do come on out to the kitchen," said Bettina. "Bob is<span class="pagenum"><a name="Page_300" id="Page_300">[300]</a></span> -about to make some delicious sour cream candy, aren't you, -Bob? Surely that is a splendid way to entertain a newly -returned bride and groom."</p> - -<p>"Fine!" said Harry, "though we can't stay long. We must -hie to our own apartment and get rid of the dust of travel. -We're looking forward to the time when we can return some -of your hospitality. I shall learn to make even better candy -than Bob's!"</p> - -<p>For dinner that night Bettina had:</p> - -<div class='menu'> -Pork Chops with Sweet Potatoes<br /> -Apple Sauce<br /> -Bread Butter<br /> -Perfection Salad Salad Dressing<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Chops with Sweet Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -2 sweet potatoes<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 chops<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Pare sweet potatoes, add salt and place in the bottom of a -small roasting pan. Wipe pork chops and place on top of the -potatoes. Place the pan, uncovered, on the top shelf of a hot -oven in order to brown the chops. Brown on one side and -then turn gently and brown on the other. Sprinkle with a -little salt and paprika, and add one-third of a cup of boiling -water. Cover, and bake one hour, or until the potatoes are -done. Baste frequently.</p> - - -<div class='recipetitle'><b>Perfection Salad</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-granulated gelatin<br /> -4 <abbr title="tablespoon">T</abbr>-cold water<br /> -4 <abbr title="tablespoon">T</abbr>-vinegar<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-diced celery<br /> -½ <abbr title="cup">C</abbr>-shredded cabbage<br /> -1 green pepper, chopped<br /> -2 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -</div> - -<p>Add the cold water to the gelatin, and let it stand for five -minutes. Add the boiling water. When thoroughly dissolved -add the vinegar, salt, lemon juice and sugar. Mix well. Add<span class="pagenum"><a name="Page_301" id="Page_301">[301]</a></span> -the celery, cabbage, green pepper and pimento when the jelly -begins to set. Pour into a mould which has been dipped in -cold water. Allow to set in a very cold place for one hour. -Serve with salad dressing.</p> - - -<div class='recipetitle'><b>Sour Cream Candy</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-brown sugar<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-sour cream or ½ <abbr title="cup">C</abbr>-sour milk plus 1 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -</div> - -<p>Mix the sugar, cream of tartar and the sour cream or milk. -Cook until a soft ball is formed when dropped in cold water. -Remove from the fire and allow to cool. Beat until creamy -and place in a well-buttered pan.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_302" id="Page_302">[302]</a></span></p> - - - - -<h2>CHAPTER XCIV</h2> - -<div class='chaptertitle'>THE FIRELIGHT SOCIAL</div> - - -<div class='cap'>"AND what have you been doing all day?" asked Bob -after he had related his own experiences at the office. -"Just my usual work this morning, and this afternoon I -went to a meeting of the social committee of our Young -People's League; you know I've promised to help this winter. -They plan a social to be given in about two weeks to raise -money for the orphanage fund, and I do think their idea is a -clever one. You see, it's a 'firelight social'; admission ten -cents. Mrs. Lewis has offered her house for it. Invitations -are to be sent to all members of the church, Sunday school -and league, inviting people to 'come and read pictures in the -fire.' The cards are to be decorated with little pen and ink -sketches of hearthstones with burning logs on them. Of -course there will be a huge log in her big fireplace. Then as -soon as the guests are gathered around, someone is to read -aloud that passage from 'Our Mutual Friend,' where Lizzie -Hexam reads the pictures in the firelight for her brother. Then -pencils and paper will be passed among the guests and each one -writes a short description of the pictures he sees in the fire. -In ten minutes these are collected and read aloud, with a prize -for the best one. Then corn will be popped and marshmallows -toasted, and weird ghost stories told. (Of course certain -clever people have been asked beforehand to be prepared.) -Then supper will be served by candlelight; it will consist of -things like sandwiches, cider, coffee, nuts and cookies. Don't -you think a firelight social will be fun?"</div> - -<p>"Sure it will! But I'm glad to-night we can be alone by -our own firelight, Bettina!"</p><p><span class="pagenum"><a name="Page_303" id="Page_303">[303]</a></span></p> - -<p>That evening for dinner Bettina served:</p> - -<div class='menu'> -Fried Oysters Baked Potatoes<br /> -Bettina's Relish Asparagus on Toast<br /> -Apple Tapioca Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Fried Oysters</b> (Two portions)</div> - -<div class='ingredients1'> -12 oysters<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-egg<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-fat<br /> -</div> - -<p>Look over the selected large oysters to remove the shells. -Mix the egg, water, salt and paprika. Dip the oyster in the -egg mixture and in the crumbs. Place the fat in the frying-pan, -and when hot add the oysters. Brown nicely on each -side, three minutes. Serve very hot on a hot platter. Garnish -with parsley.</p> - - -<div class='recipetitle'><b>Bettina's Fried-Oyster Relish</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cabbage, cut fine<br /> -1 green pepper, cut fine<br /> -1 pimento, cut fine<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-mustard<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-"C" sugar<br /> -2 <abbr title="tablespoon">T</abbr>-vinegar<br /> -</div> - -<p>Mix the celery salt, mustard, salt and sugar, add the vinegar. -Pour over the pimento, green pepper and cabbage. Serve as -a relish with oysters and meats. This relish should be served -within one-half hour after it is made.</p> - - -<div class='recipetitle'><b>Asparagus on Toast</b> (Two portions)</div> - -<div class='ingredients1'> -½ can asparagus tips<br /> -1 <abbr title="cup">C</abbr>-vegetable white sauce<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -2 slices of toast<br /> -</div> - -<p>Heat the asparagus tips in the liquid in the can. When hot, -remove from can upon slices of toast, sprinkle salt and pepper -over each portion. Pour one serving of white sauce over -each portion.</p><p><span class="pagenum"><a name="Page_304" id="Page_304">[304]</a></span></p> - - -<div class='recipetitle'><b>Apple Tapioca</b> (Two portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-pearl tapioca<br /> -3 <abbr title="tablespoon">T</abbr>-cold water<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -2 sour apples<br /> -</div> - -<p>Soak the tapioca in the cold water for ten minutes in the -upper part of the double boiler. Add the boiling water and -salt. Cook until transparent. (About twenty minutes.) Cut -the apples fine, mix thoroughly with the sugar, place in the -bottom of a small baking dish, pour the tapioca mixture on -them, and bake in a moderate oven until the apples are soft. -(About twenty-five minutes. The time depends upon the -variety of apple.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_305" id="Page_305">[305]</a></span></p> - - - - -<h2>CHAPTER XCV</h2> - -<div class='chaptertitle'>ALICE'S TROUBLES</div> - - -<div class='cap'>"WHY, Alice, come in! Are you going out to dinner, or -just on your way home from some afternoon party?"</div> - -<p>"I'm going down town to dinner with Harry; I'll meet him -there. And afterward we are going to the theatre."</p> - -<p>"What fun!"</p> - -<p>"Yes, fun for me," said Alice slowly. "I persuaded him to -go. Just think, Bettina, we haven't been to the theatre one -single time since we've been married!"</p> - -<p>"And that is—let's see—about six weeks?" said Bettina, -laughing. "Come into the kitchen, Alice. I'm making a cranberry -pie for dinner."</p> - -<p>"A cranberry pie? One of those darling criss-crossy ones?" -said Alice joyfully, throwing off her evening cloak. "Do let -me help. I used to make little cranberry pies in a saucer when -I was little! I had forgotten that they existed! Harry shall -have one to-morrow!" And she rolled out the crust with -deft fingers.</p> - -<p>"How easily and quickly you do everything, Alice."</p> - -<p>"Yes, too easily. Getting breakfast is fun, and getting dinner -is fun, but it's over too soon. What do you do in the evening, -Bettina?"</p> - -<p>"Oh, stay at home and read and mend mostly. What do -you do?"</p> - -<p>"That's the trouble. Don't you get dreadfully bored just -sitting around? Harry likes it—but I don't see how he can."</p> - -<p>"But aren't you tired in the evening? I suppose he is."</p> - -<p>"Tired? Mercy no! Not with the care of that little apartment! -I like fun and excitement and something to do in the<span class="pagenum"><a name="Page_306" id="Page_306">[306]</a></span> -evening! I've been studying household economy, as you suggested, -and I've learned a lot, but I can't be doing that all the -time! Well, I must run on, Bettina! Let me know how the -pie turns out!"</p> - -<p>That night Bettina served:</p> - -<div class='menu'> -Bettina's Pork Chops and Dressing<br /> -Baked Potatoes Apple Sauce<br /> -Bread Butter<br /> -Cranberry Pie Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Chops Bettina</b> (Two portions)</div> - -<div class='ingredients1'> -2 pork chops<br /> -½ <abbr title="teaspoon">t</abbr>-chopped onion<br /> -1 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -1½ <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -¼ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -1 egg-yolk<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Add the onion, green peppers, parsley, salt and celery salt to -the crumbs. Add the egg-yolk, butter and water, and mix -thoroughly. Wipe the chops, and place one in a small pan (to -serve as a roasting pan), place the dressing on top. Place -the other chop on top of the dressing. Press together and -bake in a moderate oven one hour. Turn the chops so that -the under one will brown. Baste occasionally with one-fourth -of a cup of hot water to which has been added one teaspoon -of butter. Put a lid on the pan so that the steam will cause -the chops to cook. Place one tablespoon of water in the pan -to prevent burning or drying out. Replenish when necessary.</p> - - -<div class='recipetitle'><b>Apple Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -6 Jonathan apples<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-cinnamon<br /> -Enough water to cover<br /> -</div> - -<p>Wash, pare, core and quarter the apples. Cover with water -and cook until tender when pierced with a knitting needle. -Add the sugar and cook five minutes more. Sprinkle cinnamon -over the top when serving.</p><p><span class="pagenum"><a name="Page_307" id="Page_307">[307]</a></span></p> - - -<div class='recipetitle'><b>Cranberry Pie</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cranberries<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -1½ <abbr title="cup">C</abbr>-sugar<br /> -1 egg-yolk<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-almond extract<br /> -</div> - -<p>Cook the cranberries and water until the cranberries are -soft. Add the sugar and cook five minutes.</p> - -<p>Mix flour and water, add the egg-yolk, butter and extract. -Mix thoroughly. Add to the cranberry mixture. Pour into -the uncooked pie-crust. Place pastry bars lattice fashion -across the top, and bake thirty-five minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Pie Crust</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -5 <abbr title="tablespoon">T</abbr>-lard<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Mix the flour and salt. Cut in the lard with a knife, and -add the water very carefully, to form a stiff dough. Roll into -shape, and reserve a small part of the dough for the bars. Fit -the crust carefully into a deep tin pie-pan. Fill the crust with -the cranberry filling, being careful not to let any juice run out. -Cut the bars two-thirds of an inch wide. Moisten the ends, -and arrange in criss-cross fashion across the pie.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_308" id="Page_308">[308]</a></span></p> - - - - -<h2>CHAPTER XCVI</h2> - -<div class='chaptertitle'>SOME OF BETTINA'S CHRISTMAS PLANS</div> - - -<div class='cap'>"TO-NIGHT," said Bettina at the dinner table, "I expect -to finish three Christmas gifts—one for Alice, one for -Mary and one for Eleanor. Now aren't you curious to know -what I've been making?"</div> - -<p>"Curiosity is no name for it," said Bob, "but I'm even more -curious to know what particular thing it is that makes this -ham so tender. Is it baked? Anyhow, it's the best I have -ever eaten."</p> - -<p>"Thank you," said Bettina, "but you always say that about -sliced ham, no matter how it is cooked. But this is a little -different. It is baked in milk."</p> - -<p>"Great, anyhow," said Bob. "Now tell me about your conspiracy -with Santa Claus."</p> - -<p>"Well, I am making for Alice an indexed set of recipes—a -card index. All the recipes are just for two, and they are all -tried and true."</p> - -<div class='poem2'> -"Just for two,<br /> -<span style="margin-left: 0.5em;">Tried and true—</span><br /> -<span style="margin-left: 0.5em;">Sent, with Betty's love, to you."</span><br /> -</div> - -<div class='unindent'>echoed Bob. "You can write that on the card that goes -with it."</div> - -<p>"I shall have you think what to say on all the gifts, Bob. I -must show you the box of cards. It is only a correspondence-card -box, with the white cards to fit, but I'm sure that Alice -will like her new cook book. Then for Mary and Eleanor I<span class="pagenum"><a name="Page_309" id="Page_309">[309]</a></span> -have made card-table covers. Mary's is of white Indian head—just -a square of it, bound with white tape and with white -tape at the corners for tying it to the table. It is to have a -white monogram. Eleanor's is linen-colored and is bound in -green with a green monogram. Hers is finished and I shall -finish Mary's this evening—that is, if you will read to me while -I work!"</p> - -<p>"Hurray!" said Bob. "What shall I read? Mark Twain?"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Baked Ham Baked Potatoes<br /> -Corn Bread Butter<br /> -Cranberry Sauce<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Baked Ham</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> slice of ham one inch thick<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Cover the ham with boiling water and let it stand ten minutes. -Remove from the pan, and place the ham in a pan just -large enough to hold it. Cover with the milk. Place in a -moderate oven and bake thirty minutes. More milk may be -added if necessary. When the ham is done, add more liquid -(enough to make one-half a cup). Mix flour with water. -Add the hot milk to this slowly. Heat and cook one minute. -Serve with the ham.</p> - - -<div class='recipetitle'><b>Corn Bread</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-corn meal<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg-yolk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the corn meal, flour, sugar, baking powder and salt -thoroughly. Add the egg-yolk and milk, and beat two minutes. -Add the melted butter. Mix well. Pour into a well -buttered square cake pan. Bake in a moderate oven twenty -minutes.</p><p><span class="pagenum"><a name="Page_310" id="Page_310">[310]</a></span></p> - - -<div class='recipetitle'><b>Cranberry Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -1 qt. cranberries<br /> -2 <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="cup">C</abbr>-water<br /> -</div> - -<p>Look over and wash the cranberries. Cook them in the -water until they are soft and the skins are broken. Remove -from the fire, add the sugar and stir well. Cook three minutes. -Pour into a mould which has been dipped in cold water.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_311" id="Page_311">[311]</a></span></p> - - - - -<h2>CHAPTER XCVII</h2> - -<div class='chaptertitle'>MORE OF BETTINA'S CHRISTMAS SHOPPING</div> - - -<div class='cap'>"BOB," said Bettina, as she served the plum pudding, -"Christmas is in the very air these days!"</div> - -<p>"Did the Christmas spirit inspire this plum pudding?" said -he. "Blessings on the head of Santa Claus! But why your -outburst?"</p> - -<p>"Because today I went shopping in earnest! I bought the -very things that seem most Christmassy: tissue paper, white -and green, gold cord, a ball of red twine, Santa Claus and -holly stickers, and the cards to tie to the packages. I love to -wrap up Christmas things!"</p> - -<p>"And are most of your gifts ready to be wrapped?"</p> - -<p>"No, not all, for some of them can't be made till the last -minute. For instance, I thought and thought about Uncle -Eric's gift! I want so much to please him, but he has everything -that money can buy except perhaps a cook that suits -him. Finally I decided to send him a box containing a jar of -spiced peaches, a jar of Russian dressing, a little round fruit -cake, and a box of fudge. The things will all be wrapped -with tissue paper, and gold cord and holly——"</p> - -<p>"Lucky Uncle Eric!" sighed Bob. "I wish Santa Claus -would bring me a Christmas box like that—fruit cake and -spiced peaches and Russian dressing——"</p> - -<p>"Maybe he will if you're very good!" laughed Bettina. "If -you eat everything your cook sets before you."</p> - -<p>"Tell me something hard to do!" said Bob, with enthusiasm. -For dinner that night they had:</p><p><span class="pagenum"><a name="Page_312" id="Page_312">[312]</a></span></p> - -<div class='menu'> -Escalloped Eggs and Cheese<br /> -Baked Potatoes Currant Jelly<br /> -Rolls<br /> -Plum Pudding with Yellow Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Eggs with Cheese</b> (Three portions)</div> - -<div class='ingredients1'> -3 hard-cooked eggs<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="cup">C</abbr>-soft bread crumbs<br /> -2 <abbr title="cup">C</abbr>-cheese, cut fine<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-parsley<br /> -</div> - -<p>Melt the butter, add the flour and mix well. Gradually add -the milk. Cook one minute, add the cheese and the eggs cut -in slices. Add the parsley and the salt. Place one-half the -crumbs in the bottom of a well-buttered baking dish, add the -egg mixture and cover with the remaining crumbs. Dot with -butter, and brown in a moderate oven.</p> - - -<div class='recipetitle'><b>Bettina's Plum Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -¼ <abbr title="cup">C</abbr>-suet, chopped fine<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-ground cloves<br /> -½ <abbr title="teaspoon">t</abbr>-ground cinnamon<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="cup">C</abbr>-molasses<br /> -1 egg<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -4 <abbr title="tablespoon">T</abbr>-raisins<br /> -4 <abbr title="tablespoon">T</abbr>-nuts<br /> -</div> - -<p>Mix the bread crumbs, suet, soda, cloves, cinnamon, salt -and baking powder. Add the raisins cut fine, and the nuts. -Break the egg into the molasses, beat well, and add the milk. -Mix with the first ingredients. Stir and mix thoroughly. Fill -a well-buttered pudding mould one-half full. Steam one and a -half hours, and serve with yellow sauce.</p> - - -<div class='recipetitle'><b>Yellow Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -1 egg<br /> -¼ <abbr title="cup">C</abbr>-powdered sugar<br /> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Beat the egg white until stiff and dry. Add the yolk and -beat one minute. Add the powdered sugar and continue beating. -Add the milk gradually and the vanilla. Continue beating -for one minute. Serve at once over a hot pudding.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_313" id="Page_313">[313]</a></span></p> - - - - -<h2>CHAPTER XCVIII</h2> - -<div class='chaptertitle'>CHRISTMAS GIFTS</div> - - -<div class='cap'>"SPEAKING of Christmas gifts," said Charlotte, "wouldn't -anyone be delighted to receive a little jar of your Russian -dressing, Bettina?"</div> - -<p>"I'm sure I'd like it!" said Frank Dixon. "Much better than -a pink necktie or a white gift book called 'Thoughts at Christmas-Tide!'"</p> - -<p>"Mary Owen makes candied orange peel for all of her -friends," said Bettina, "and I think that is so nice, for hers -is delicious! She saves candy boxes through the year, and all -of her close friends receive the same gift with Mary's card. -We all know what to expect from her, and we are all delighted, -too. And you see she doesn't have to worry over different -gifts for each one. I do think Christmas is growing more -sensible, don't you?"</p> - -<p>"My sister in South Carolina sends out her Christmas gifts -a few weeks early," said Frank. "She sends boxes of mistletoe -to everyone. They seem to be welcome, too. By the way, -Bob, did you and Bettina decide on your Christmas cards?"</p> - -<p>"Yes," said Bob, "and they are partly ready. But we are -waiting to get a little picture of the bungalow with snow on -the roof—a winter picture seems most appropriate—and the -snow isn't forthcoming! The weather man seems to be all -upset this year."</p> - -<p>"Charlotte has been making some small calendars to send -out," said Frank. "She has used her kodak pictures, and I'm<span class="pagenum"><a name="Page_314" id="Page_314">[314]</a></span> -afraid they're mostly of me! I don't know what some of my -friends will say when they see me with an apron around my -neck, seeding cherries!"</p> - -<p>"They'll be surprised, anyhow," said Charlotte. "I rather -like that picture myself!"</p> - -<p>For dinner that night Bettina served:</p> - -<div class='menu'> -Escalloped Oysters Baked Potatoes<br /> -Head Lettuce Russian Dressing<br /> -Baking Powder Biscuits Apple Jelly<br /> -Prune Whip Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Oysters</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-oysters<br /> -2 <abbr title="cup">C</abbr>-cracker crumbs<br /> -3 <abbr title="tablespoon">T</abbr>-melted butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Look over the oysters carefully and remove any particles -of shell. To the melted butter add salt, pepper and cracker -crumbs. Place a layer of crumbs in the bottom of a well -buttered baking dish, and add the oysters and more crumbs -until the dish is filled. Pour the milk over the oysters and -crackers. Bake twenty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Russian Dressing</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -1 <abbr title="teaspoon">t</abbr>-chopped pimento<br /> -1 <abbr title="teaspoon">t</abbr>-chopped green pepper<br /> -1 <abbr title="teaspoon">t</abbr>-vinegar<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-olive oil<br /> -½ <abbr title="cup">C</abbr>-chili sauce<br /> -</div> - -<p>To the cup of salad dressing, add the oil, chili sauce, seasonings, -vinegar and finely chopped vegetables. Beat two minutes. -Pour over head lettuce.</p> - - -<div class='recipetitle'><b>Prune Whip</b> (Four portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> prunes<br /> -3 egg-whites<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Look over and wash the prunes. Soak for three hours in<span class="pagenum"><a name="Page_315" id="Page_315">[315]</a></span> -cold water. Cook until soft. Rub through a strainer, and -add the sugar and lemon juice. Cook this mixture for five -minutes. Beat the egg whites until very stiff, and add the -prunes when cold. Pile lightly into a buttered baking dish -and bake twenty minutes in a slow oven. Serve with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_316" id="Page_316">[316]</a></span></p> - - - - -<h2>CHAPTER XCIX</h2> - -<div class='chaptertitle'>A CHRISTMAS SHOWER</div> - - -<div class='cap'>"DEAR Bettina," wrote Polly, "somehow I never do like -to write letters—certainly not at this busiest time of -the year!—but I simply must tell you about a luncheon that -Elizabeth Carter and I gave the other day for one of our -holiday brides. (Angeline Carey; do you remember her? A -dear girl—rather quiet, but with plenty of good common -sense.)</div> - -<p>"We had a large Christmas table (aren't they simple and -effective?), with a Christmas tree in the center, strung with -tiny electric lights, and hung with tinsel and ornaments. -Strings of red Christmas bells stretched from the chandelier -above the table to the four corners. The favors at each place -were several kinds,—Santas, little Christmas trees, snow men -and sleds, all of them concealing at their bases the boxes holding -the salted nuts. The place-cards were simply Christmas -cards.</p> - -<p>"Before the guest of honor stood a small Santa, larger, -however, than any of the other Santas, and in his hands were -the ends of twenty or more narrow green ribbons, each leading -to a separate shower-package at the base of the tree. These -packages (it was a miscellaneous shower) made an interesting-looking -heap, but we didn't ask Angeline to open them -until we had reached the salad course. Then she drew each -one toward her by the end of a ribbon, opened it, and read -the verse on the gift. You have no idea how clever some of<span class="pagenum"><a name="Page_317" id="Page_317">[317]</a></span> -the gifts and verses were! Margaret McLaughlin—do you -remember her?—had dressed a dishmop in two tea towels, -making the funniest old woman! This she introduced as -Bridget, Angeline's cook-to-be! One of the girls who sketches -cleverly had illustrated her card with pictures of Angeline in -her kitchen.</p> - -<p>"But I am forgetting our table decorations! We had furnished -four rooms for Angeline, doll size, and the furniture -of each was grouped along the table. Besides the living room, -bedroom, dining room and kitchen, we presented Angeline and -Dean with an auto (in miniature, of course), a cow, a horse, -several ducks and chickens, a ferocious dog and a sleepy cat. -Weren't we good to them? And lo and behold! beside the -auto stood Dean himself, disguised as a little china kewpie -man; while Angeline, always a lady, stood gracefully in the -living room and refused to help him with his menial tasks, -or to assist Nora, who was hanging out the clothes in the back -yard. Angeline was a kewpie, dressed in style.</p> - -<p>"We had the greatest fun finding and arranging these decorations! -And now I must tell you about the luncheon itself. -I'm even enclosing our recipes, for I know you'll be interested...."</p> - -<p>"Hello, there, Bettina!" called Bob at this moment, coming -in with a rush, "is dinner ready? What do you suppose I've -done? I've absolutely forgotten to send a Christmas gift to -Aunt Elizabeth, and I know she'll feel hurt. Will you go -with me after dinner to get it?"</p> - -<p>Polly's luncheon menu was as follows:</p> - -<div class='bettina'>A CHRISTMAS SHOWER</div> - -<div class='menu'> -Grapefruit with Maraschino Cherries<br /> -Chicken Croquettes Candied Sweet Potatoes<br /> -Creamed Peas<br /> -Light Rolls Butter<br /> -Cranberry Jelly<br /> -Vegetable Salad Salad Dressing<br /> -Santa Claus Sandwiches<br /> -Chocolate Ice Cream a la Tannenbaum<br /> -Christmas White Cake<br /> -Salted Nuts Coffee Candy Canes<br /> -</div><p><span class="pagenum"><a name="Page_318" id="Page_318">[318]</a></span></p> - -<p>"I wish, Bettina," Polly's letter continued, "that you might -have seen the cunning sandwiches that we served with the -salad. They were cut with a star-shaped cooky cutter, and -on each one was perched a tiny Santa Claus. The sandwiches -were arranged on a tray decorated with Christmas tree -branches.</p> - -<p>"And now comes the dessert. The chocolate ice cream was -served in small flower pots lined with waxed paper, and in -each flower pot grew a miniature Christmas tree. Around the -base of the tree, whipped cream was heaped to represent snow. -They were really very cunning.</p> - -<p>"Served with the ice cream was a large round white cake -decorated very elaborately with icing bells and holly. On the -top was placed a real candy bell, large and red. This cake -was carried in to Angeline to cut. Around the base, inside -the cake, were twenty tiny favors wrapped in waxed paper. -They were of all sorts: pipes, canoes, flat irons, animals, birds, -many things, but all very tiny. Narrow white bows tied on -each favor indicated its position in the cake so that the pieces -could be cut to give each guest a favor. Angeline cut her -piece first and drew her favor by pulling the little white ribbon. -It was really great fun drawing and unwrapping the -favors, and the girls tried to interpret the meaning of each. -Mary Katherine, Angeline's younger sister, drew the ring, and -delightedly proclaimed that she would be the next bride. At -this the girls looked a little doubtful, for at the table were no -less than six engaged girls besides Angeline. Mary Katherine -may fool them—who knows?—but I hope not, for she is far -too young and silly to 'settle down' for many years.</p> - -<p>"With the coffee we served striped candy canes.</p> - -<p>"Well, Betty, I believe I've told you everything about our -Christmas luncheon. Do write me soon again, for I love to -get your letters. Stir Bob up to write occasionally; he has -forgotten his sister—now that he has a wife.</p> - -<div class='sig'> -<span style="margin-right: 5em;">"Yours always,</span><br /> -"Polly."<br /> -</div><p><span class="pagenum"><a name="Page_319" id="Page_319">[319]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chicken Croquettes</b> (Twenty-five croquettes)</div> - -<div class='ingredients1'> -A 3-<abbr title="pound">lb.</abbr> chicken, cooked and cut fine<br /> -1 <abbr title="pound">lb.</abbr> lean veal, cooked and cut fine<br /> -4 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-chicken fat<br /> -½ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-salt<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -2 eggs<br /> -3 <abbr title="tablespoon">T</abbr>-water<br /> -3 <abbr title="cup">C</abbr>-cracker crumbs<br /> -</div> - -<p>Melt the chicken fat. Add the flour and salt and mix well. -Gradually add the milk, stirring constantly. When the mixture -gets thick and creamy, allow it to cook, with an asbestos -mat under the pan, for five minutes. This cooks the flour -thoroughly. Beat one minute to make it creamy. Add the -chicken, veal, green pepper, paprika and salt. Allow the mixture -to cool. Take one tablespoon of the cooled mixture, and -dip in the beaten egg to which the water has been added. Dip -in the crumbs and shape any desired shape, preferably conical. -Allow the croquettes to stand at least one hour before frying. -Fry in deep fat and drain on brown paper. Keep hot in the -oven until serving.</p> - - -<div class='recipetitle'><b>Vegetable Salad</b> (Twenty portions)</div> - -<div class='ingredients1'> -10 tomatoes<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-cottage cheese<br /> -1 <abbr title="cup">C</abbr>-pimentoes, cut in strips<br /> -½ <abbr title="cup">C</abbr>-green pepper, cut in strips<br /> -20 pieces of lettuce<br /> -2 <abbr title="cup">C</abbr>-salad dressing<br /> -½ <abbr title="cup">C</abbr>-oil from the canned pimento<br /> -½ <abbr title="cup">C</abbr>-whipped cream<br /> -</div> - -<p>Arrange the lettuce leaves (washed) on salad plates. Place -one slice of tomato, two slices of pimento and two slices of -green pepper on each. Sprinkle the vegetables with pepper -and salt. Add two teaspoons of cottage cheese. Place one -teaspoon of salad dressing on each portion.</p> - -<p>To prepare the salad dressing, mix boiled dressing and -pimento oil together and then add the whipped cream. Mix -well, and pile attractively on the salad.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_320" id="Page_320">[320]</a></span></p> - - - - -<h2>CHAPTER C</h2> - -<div class='chaptertitle'>BETTINA GIVES A DINNER</div> - - -<div class='cap'>"THE Christmas feeling is everywhere now!" said Bettina, -as she arranged a small artificial fir tree in the center -of the table. "It may be a little early, but I can't keep from -using Christmas decorations to-night. Tannenbaum, O Tannenbaum, -you look wonderfully festive with snow at your foot -and your branches strung with tinsel and ornaments! All that -you lack is candles, but I shall use my red shaded candles on -the table instead. Let me see, everything is ready, even to -the biscuits which are in the ice box waiting to be popped in -the oven when the guests arrive. The salad is mixed and -waiting, and that Washington pie does look delicious! I'm -glad I made it, for Bob is so fond of it. Wonder why Bob -doesn't come! I want him to see the table and the tree before -the others get here! And build up the fire in the fireplace. -It's snowing hard outside, and I want it to be warm and cozy -inside. There's someone! Well, off goes my apron!"</div> - -<p>The "someone" proved to be Bob, who came in, very pink -as to his face, and very white as to his snow-covered shoulders.</p> - -<p>"It's growing colder every minute!" said Bob. "Well, a -Christmas table! I like that! Makes a fellow feel festive!"</p> - -<p>"I couldn't resist the spirit of Christmas," said Bettina.</p> - -<p>"I couldn't, either," said Bob, taking a half-dozen gorgeous -yellow chrysanthemums from their wrappings. "So I bought -you an early Christmas gift. Like 'em?"</p> - -<p>For dinner, Bettina served:</p><p><span class="pagenum"><a name="Page_321" id="Page_321">[321]</a></span></p> - -<div class='menu'> -Pork Tenderloins Candied Sweet Potatoes<br /> -Creamed Cauliflower<br /> -Baking Powder Biscuits Butter<br /> -Currant Jelly<br /> -Orange and Cherry Salad Wafers<br /> -Washington Pie Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Orange and Cherry Salad</b> (Two portions)</div> - -<div class='ingredients1'> -2 oranges<br /> -½ <abbr title="cup">C</abbr>-white cherries<br /> -½ <abbr title="cup">C</abbr>-diced celery<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -</div> - -<p>Remove the white membrane from the pulp of two oranges, -and cut each section into half, crosswise. Add the seeded -cherries, celery and salt. Mix thoroughly. Add the salad -dressing, and serve very cold on lettuce leaves.</p> - - -<div class='recipetitle'><b>Washington Pie</b> (Six portions)</div> - -<div class='ingredients1'> -1<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -3 eggs<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Beat the egg-yolks five minutes, add the sugar and beat three -minutes. Add the water, lemon extract, flour and baking -powder. Mix thoroughly. Fold in the beaten egg whites very -carefully. Bake twenty-five minutes in two round shallow -pans in a moderate oven. When cool, put the following filling -between the layers. Sprinkle the top with powdered sugar.</p> - - -<div class='recipetitle'><b>Cream Filling for Washington Pie</b></div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -1 egg-yolk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Mix thoroughly the sugar, salt and flour. Gradually add the -milk, stirring constantly. Pour into the top of a double boiler, -and cook until very thick. Add the egg-yolk, vanilla and lemon -extract, and cook two minutes. Beat until creamy and cool. -Spread on the cake. Serve Washington pie with whipped -cream if desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_322" id="Page_322">[322]</a></span></p> - - - - -<h2>CHAPTER CI</h2> - -<div class='chaptertitle'>BOB'S CHRISTMAS GIFT TO BETTINA</div> - - -<div class='cap'>BOB had walked home from the office through the falling -snow—and it was no short distance—with thought for -neither snow nor distance. He was distinctly worried,—Christmas -only two weeks off, the first Christmas since he and Bettina -had been married, and as yet he had no idea what sort of a -Christmas gift he ought to purchase for his wife. What did -she need? Unfortunately he had heard her say only a few -days ago that she didn't need a thing. What did she secretly -long for? A glass baking dish! Shucks, what an unromantic -present! Surely Bettina had been teasing him when she mentioned -such a prosy gift as that! Well, if he didn't have some -inspiration by the day before Christmas there would be nothing -to do but get her violets, or candy, or perhaps some silly -book that she didn't want.</div> - -<p>"Hello, Bob!" said a voice almost at his feet.</p> - -<p>"Say Mister Bob, Billy," another voice corrected severely.</p> - -<p>"Hello, Jacky! Good evening, Marjorie! Coasting good?"</p> - -<p>"Oh, pretty good. You don't know what we've got at our -house!"</p> - -<p>"Four Angora kittens!" interrupted Marjorie eagerly, before -Bob had a chance to guess. "Four whole kittens. Can't -see a thing, though, but they'll learn after a while! We're -going to sell three of 'em, and keep one, and——"</p> - -<p>"See here, Marjorie!" exclaimed Bob. "I'd like to buy one -myself, for a Christmas present to some one! How about -it? You ask your mother to save one for me—I'll stop in tomorrow -morning and talk to her about it. Could you take -care of it for me till Christmas morning?"</p><p><span class="pagenum"><a name="Page_323" id="Page_323">[323]</a></span></p> - -<p>And Bob strode on with a happy grin on his face. Wouldn't -Bettina laugh at the idea of an Angora kitten!</p> - -<p>For dinner that night Bettina served:</p> - -<div class='menu'> -Beef Steak Baked Potatoes<br /> -Cauliflower in Cream Cranberry Jelly Moulds<br /> -Bread Butter<br /> -Burnt Sugar Cake Confectioner's Icing<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Cranberry Jelly</b> (Three portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cranberries<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -¾ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Look over the cranberries, removing any stems and soft -berries. Add the water and cook until the skins have burst -and all the berries are soft. Press through a strainer, removing -all the pulp. Add the sugar to the pulp, and cook until -the mixture is thick, stirring occasionally to prevent sticking. -When the jelly stands up on a plate it is done. Pour into -moulds (preferably of china or glass) which have been wet -with cold water.</p> - - -<div class='recipetitle'><b>Burnt Sugar Cake</b> (Sixteen pieces)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1½ <abbr title="cup">C</abbr>-sugar<br /> -2 eggs<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2½ <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Caramelize two-thirds of a cup of sugar. When the sugar -is melted and reaches the light brown or the "caramel" stage, -add the water. Cook until the sugar is thoroughly dissolved -in the water. Allow it to cool. Cream the butter, add the -rest of the uncooked sugar, and then add the egg-yolks. Mix -well. Add the salt, flour, baking-powder, vanilla and the -cooled liquid. Beat two minutes and add the egg-whites -stiffly beaten. Pour into two pans prepared with buttered -paper. Bake twenty-five minutes in a moderate oven. Ice -with confectioner's icing.</p><p><span class="pagenum"><a name="Page_324" id="Page_324">[324]</a></span></p> - - -<div class='recipetitle'><b>Confectioner's Icing</b> (Sixteen portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-cream or milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="tablespoon">T</abbr>-carmelized syrup or maple syrup<br /> -1½ <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Mix the cream, vanilla and syrup. Add the sugar (sifted) -until the right consistency to spread. Spread carefully between -the layers and on the top. Set aside to cool, and to -allow the icing to "set." (More sugar may be needed in making -the icing.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_325" id="Page_325">[325]</a></span></p> - - - - -<h2>CHAPTER CII</h2> - -<div class='chaptertitle'>A CHRISTMAS BREAKFAST</div> - - -<div class='cap'>OF course a tiny Christmas tree was the centerpiece on -Bettina's breakfast table, set for a nine o'clock family -breakfast. All of the Christmas gifts except those that were -too large were grouped around the base of the tree. Bettina -refused to allow even Bob to have a peep at the gifts until the -guests, Father, Mother, Uncle John and Aunt Lucy, had arrived.</div> - -<p>"Now, don't you give us too much to eat, Bettina," laughed -Father. "I know your mother has been making some mighty -elaborate preparations for dinner at home, and you must leave -us with an appetite."</p> - -<p>"Well, you won't have any appetite left if you eat all you -want of these waffles of mine!" exclaimed Bob, coming in -from the kitchen with a spoon in his hand and an apron tied -around his neck.</p> - -<p>"Go back to the kitchen, Cook!" said Uncle John. "We -don't want to see you, but we're willing to taste your waffles. -Bring 'em on!"</p> - -<p>"First," said Bettina, "we'll eat our grapefruit. Then we'll -open our packages, and then, Bob, you can help me serve the -rest of our Christmas breakfast."</p> - -<p>"Come on!" said Uncle John. "Then I'll be Santa Claus -and deliver the presents!"</p> - -<p>For breakfast Bettina served:</p> - -<div class='menu'> -Grapefruit with Maraschino Cherries<br /> -Oatmeal and Dates Whipped Cream<br /> -Ham Cooked with Milk Creamed Potatoes<br /> -Muffins Orange Marmalade<br /> -Waffles Maple Syrup<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_326" id="Page_326">[326]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Oatmeal with Dates</b> (Six portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-oatmeal<br /> -1½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-dates, cut fine<br /> -</div> - -<p>Mix the oatmeal, salt and water, and cook directly over the -fire for three minutes. Add the dates, put in the fireless, and -cook all night. Serve with unsweetened whipped cream.</p> - - -<div class='recipetitle'><b>Ham Cooked in Milk</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="pound">lb.</abbr> ham (a slice two-thirds of an inch thick)<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Pour boiling water over the ham, and allow it to stand ten -minutes. Remove the ham, and place in the frying-pan. Add -the milk, and allow to cook slowly for twenty-five minutes. -Remove from the milk and garnish with parsley.</p> - - -<div class='recipetitle'><b>Muffins</b> (Twelve muffins)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="teaspoon">t</abbr>-melted butter<br /> -</div> - -<p>Mix the flour, baking powder, sugar and salt. Add the egg, -beaten, and milk, and beat two minutes. Add the melted -butter. Fill well-buttered muffin pans one-half full. Bake -twenty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Waffles</b> (Six portions)</div> - -<div class='ingredients1'> -1¾ <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 well-beaten eggs<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix and sift the flour, sugar, salt and baking-powder. Add -the eggs and milk. Beat two minutes. Add the butter. Bake -in well-greased waffle irons.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_327" id="Page_327">[327]</a></span></p> - - - - -<h2>CHAPTER CIII</h2> - -<div class='chaptertitle'>A SUPPER FOR TWO</div> - - -<div class='cap'>"WELL, this is something like it!" said Bob, as he sat -down to dinner one evening several days after -Christmas. "A good plain meal again. I'm so tired of -Christmas trees and Christmas flowers and Christmas food -that I don't believe I'll care to see any more of them till—well, -next year."</div> - -<p>"Everything is put away now," said Bettina. "All the presents -are in their permanent places. Except Fluff," she added, -glancing at the Persian kitten cuddled in an arm chair. "I -couldn't put Fluff away, and don't care to. Isn't he a darling? -Just the very touch that the living room needed to make it -absolutely homelike!"</p> - -<p>"Well," said Bob, "we did need a cat, but I think we need -a dog, too. About next spring I'll get one, if I can find one -to suit me."</p> - -<p>"Oh, Bob, won't a dog be a nuisance? And destructive? -And do you suppose Fluff could endure one?"</p> - -<p>"Fluff can learn to endure one," Bob said. "Every home -ought to have a dog in it. Oh, we'll get a good dog some day, -Bettina, if I keep my eyes open."</p> - -<p>"Have another muffin," said Bettina. "They'll do to change -the subject. Some day I may long for a dog, too, but just -now—well, Fluff seems to be a pet enough for one house."</p><p><span class="pagenum"><a name="Page_328" id="Page_328">[328]</a></span></p> - -<p>For supper that night they had:</p> - -<div class='menu'> -Bettina's Scrambled Eggs Creamed Potatoes<br /> -Corn Gems Plum Butter<br /> -Hickory Nut Cake Confectioner's Icing<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Scrambled Eggs</b> (Two portions)</div> - -<div class='ingredients1'> -2 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-onions, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -1 <abbr title="tablespoon">T</abbr>-green pepper, chopped<br /> -2 <abbr title="tablespoon">T</abbr>-ham, cooked and cut fine<br /> -2 <abbr title="tablespoon">T</abbr>-milk<br /> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Melt the butter in a frying-pan, and when hot, add the -onions, pimento and green pepper. Let cook slowly one minute. -Beat the egg, add the milk, celery salt, salt, paprika and -chopped ham. Add the mixture to that in the frying-pan. -Cook, stirring until it is thick and creamy. (About two minutes.) -Serve immediately on a hot platter.</p> - - -<div class='recipetitle'><b>Corn Gems</b> (Six gems)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-corn meal<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-white flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the cornmeal, sugar, flour, baking-powder, salt, egg -and milk. Beat two minutes. Pour into well-buttered muffin -pans, filling each half full. Bake twenty minutes in a moderate -oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_329" id="Page_329">[329]</a><br /><a name="Page_330" id="Page_330">[330]</a></span></p> - - - - -<h2><i>JANUARY.</i></h2> - - -<div class='poem2'> -<i>Simpler meals and wiser buying,——<br /> -<span style="margin-left: 1em;">More of planning,—less of hurry,——</span><br /> -More of smiling,—less of sighing,——<br /> -<span style="margin-left: 1em;">More of fun, and less of worry,</span><br /> -In this New Year's Resolution,<br /> -Trouble finds a swift solution.</i><br /> -</div> - -<div class="figcenter" style="width: 547px;"> -<img src="images/oi_332.jpg" width="547" height="595" alt="Woman with letters at left hand and cherub at right" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_331" id="Page_331">[331]</a></span></p> - - - - -<h2>CHAPTER CIV</h2> - -<div class='chaptertitle'>ALICE COMES TO LUNCHEON</div> - - -<div class="figleft" style="width: 271px;"> -<img src="images/oi_333.jpg" width="271" height="269" alt="Two women chatting at a table" /> -</div> - -<div class='unindent'><span class='letter'>"I</span> DO love to cook!" exclaimed -Alice enthusiastically.</div> - -<p>"And we have had such delicious -meals since we began to -keep house, if I do say it! But -oh, the bills, the bills! Bettina, -isn't it terrible? But you can't -get any meal at all without paying -for it, can you? I really do -dread having Harry get the first -month's grocery bill, though."</p> - -<p>"You ought not to have to say that, Alice," said Bettina, -laughing nevertheless. "Why don't you have an allowance, -and pay the grocery bill yourself?"</p> - -<p>"Because I know I could never manage to pay it," said -Alice, making a little face. "I do love to have perfect little -meals and cooking is such fun, but you just can't have things -right without having them expensive; I've found that out. -Last night we had a simple enough dinner—a very good steak -with French fried potatoes and creamed asparagus on toast. -Then a fruit salad with mayonnaise and steamed suet pudding -and coffee. Harry said everything was perfect, but——"</p> - -<p>"I'm sure it was, Alice. You are so clever at everything<span class="pagenum"><a name="Page_332" id="Page_332">[332]</a></span> -you do. But wasn't that expensive for just a home dinner -for two? Steak and creamed asparagus! And mayonnaise -is so expensive! Then think of the gas you use, too!"</p> - -<p>"I didn't think of the gas," said Alice ruefully. "I thought -of Harry's likes, and of variety, and of a meal that balanced -well. But not much about economy. I'll have to consult you, -Bettina. I'll tell you: Couldn't I plan my menus ahead for -a week, and bring them over to you to criticise? That would -be fun, and I'm sure you could teach me a great deal."</p> - -<p>"I'd love to have you, Alice," smiled Bettina.</p> - -<p>For luncheon Bettina served:</p> - -<div class='menu'> -Chicken Loaf Creamed Potatoes<br /> -Baking Powder Biscuits Cranberry jelly<br /> -Caramel Custard Whipped Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chicken Loaf</b> (Two portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-cooked chicken<br /> -½ <abbr title="cup">C</abbr>-ground, cooked veal<br /> -½ <abbr title="cup">C</abbr>-soft bread crumbs<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the chicken, veal and bread crumbs. Add the salt, -celery salt, parsley, egg and milk. Mix thoroughly. Bake in -a well-buttered pan thirty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Caramel Custard</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-milk<br /> -3 egg<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Melt the sugar to a light brown syrup in a sauce pan over -a hot fire, add the milk and cook until free from lumps. Beat<span class="pagenum"><a name="Page_333" id="Page_333">[333]</a></span> -the egg, sugar, salt and vanilla, and pour the liquid slowly -into the egg mixture. Pour into buttered moulds. Set the -moulds in a pan of hot water and bake in a moderate oven until -the custard is firm (about forty minutes). Do not let the water -in the pan reach the boiling point during the process of baking.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_334" id="Page_334">[334]</a></span></p> - - - - -<h2>CHAPTER CV</h2> - -<div class='chaptertitle'>RUTH STAYS TO DINNER</div> - - -<div class='cap'>"SEE, Ruth, it's snowing harder—a perfect blizzard. That -means that you'll have to stay to dinner."</div> - -<p>"I'm only too glad to find an excuse, Bettina, but you must -remember that I'll have to get back some time, and I suppose -that now is best."</p> - -<p>"Well, Bob will take you after dinner. See, I've put on a -place for you."</p> - -<p>"That's fine, Bettina, and I suppose I may as well stay. I've -been anxious to ask you what you were putting in the oven -just as I came in."</p> - -<p>"A dish of tomatoes, cheese and rice baked together; Bob is -fond of it. You know I almost always plan to have two or -more oven dishes if I am using the oven at all, and tonight I -was making baked veal steak."</p> - -<p>"I learned something new yesterday, Bettina, that I have -been anxious to tell you. Mother was preparing cabbage for -cold slaw (she always chops it, you know), and it suddenly -occurred to her that she might easily use the large meat -grinder. So she did, and the slaw was delicious. I would -have supposed that the juice would be pressed out in the -grinding, but it wasn't."</p> - -<p>"I must remember that. I suppose that other people may -have thought of it, but I never have, and I'm glad to know -that it works so well."</p> - -<p>"I believe I hear Bob, Bettina. He must be cold, for it is -snowing and blowing harder every minute."</p><p><span class="pagenum"><a name="Page_335" id="Page_335">[335]</a></span></p> - -<p>"Well, I'm glad I started the fire in the fireplace. There's -nothing like an open fire."</p> - -<p>For dinner that night Bettina served:</p> - -<div class='menu'> -Baked Veal Steak<br /> -Baked Tomato, Cheese and Rice<br /> -Bread Butter<br /> -Tapioca and Date Pudding Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Baked Veal Steak</b> (Three portions)</div> - -<div class='ingredients2'> -1 slice of veal steak (three-fourths of a pound, one-half inch thick)<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-bacon fat<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Wipe the veal and cut off any rind. Mix the flour, salt and -paprika. Roll the steak thoroughly in this mixture. Place the -bacon fat in the frying-pan and when hot add the meat and -brown thoroughly on both sides. Place the drippings and the -meat in a small baking pan. Add the water, cover, and place -in the oven. Cook one hour. More water may be added if -necessary.</p> - - -<div class='recipetitle'><b>Baked Tomato, Cheese and Rice</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked rice<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-tomatoes<br /> -4 <abbr title="tablespoon">T</abbr>-cheese, cut fine<br /> -1 <abbr title="tablespoon">T</abbr>-pimento<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="tablespoon">T</abbr>-melted butter<br /> -¼ <abbr title="cup">C</abbr>-cracker or bread crumbs<br /> -</div> - -<p>Mix the rice and flour, and add the tomatoes, cheese, salt and -paprika. Add the milk. Pour into a well-buttered baking -dish. Melt the butter and add the crumbs. Spread the buttered -crumbs on the rice mixture. Bake in a moderate oven -for twenty-five minutes.</p> - - -<div class='recipetitle'><b>Tapioca and Date Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-tapioca<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -8 dates, cut fine<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 egg-yolk<br /> -1 egg-white<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div><p><span class="pagenum"><a name="Page_336" id="Page_336">[336]</a></span></p> - -<p>Soak the tapioca in cold water for ten minutes. Add the -salt and boiling water and cook in a double boiler until transparent. -(About twenty minutes.) Add the sugar and the -dates cut fine, the lemon juice, egg-yolk and vanilla. Remove -from the fire and add the stiffly beaten egg-white. Pile the -mixture lightly in glass dishes and serve cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_337" id="Page_337">[337]</a></span></p> - - - - -<h2>CHAPTER CVI</h2> - -<div class='chaptertitle'>HOW BETTINA MADE CANDY</div> - - -<div class='cap'>"I RAN over this morning," said Alice to Bettina, "to get -your candy recipes. That was such delicious Christmas -candy that you gave Harry! Wasn't it a great deal of work -to make so much at a time? Perhaps I can't manage it, but -I'd like to make a box of it for Harry's brother; it will be his -birthday in a few days."</div> - -<p>"It is very easy to make candy for Christmas boxes," said -Bettina. "That is, it is no harder to make a large quantity -than to fill one box. Bob helped me one evening, and we made -four kinds at once. I had already stuffed some dates and -made some candied orange peel, so you see when the candy -was made, it was fun to fill the boxes with a variety of things. -I always save boxes throughout the year for Christmas candy, -and then I fill them all at once. Of course, until this year I -didn't have Bob to help me; he enjoys it, you know, and two -people can make it so much more quickly than one."</p> - -<p>"Next year," said Alice, "I think I shall make Christmas -candy—a quantity of it, so that I can put a box of it in every -family box that I send. Meanwhile, I'll practise and experiment, -and perhaps I can improve on the good old recipes, -or think of clever ways of arranging and wrapping. Now will -you let me write down some of your best recipes? I'll try -them for Harry's brother."</p> - -<p>The candies that Bettina made were:</p> - -<div class='menu'> -Chocolate Fudge White Fudge<br /> -Peanut Brittle Peanut Fondant<br /> -</div><p><span class="pagenum"><a name="Page_338" id="Page_338">[338]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chocolate Fudge</b> (One pound)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-sugar<br /> -1 <abbr title="cup">C</abbr>-sugar, "C"<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -2 squares or two ounces of chocolate<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the ingredients in order named, and cook until a soft -ball is formed when a little of the candy is dropped in a glass -of cold water. Remove from the fire and allow to cool. Do -not stir while cooling. When cool, beat until creamy, add -vanilla and pour into a well-buttered pan. Make white fudge -and pour on top. When cool cut into squares.</p> - - -<div class='recipetitle'><b>White Fudge</b> (one pound)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix and cook the same as chocolate fudge.</p> - - -<div class='recipetitle'><b>Bettina's Peanut Fondant</b> (One and one-half pound)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-"C" sugar<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-cream of tartar<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-roasted, shelled peanuts<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cook the "C" sugar, milk, cream of tartar and butter until -a soft ball is formed in cold water. Remove from the fire -and allow it to cool. Beat until thick and creamy and add -the nuts and vanilla. Shape into a loaf two inches thick and -two inches wide. When cool and hard enough to cut, slice -into one-fourth inch slices. Wrap in waxed paper and pack -in boxes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_339" id="Page_339">[339]</a></span></p> - - - - -<h2>CHAPTER CVII</h2> - -<div class='chaptertitle'>RUTH'S PLANS</div> - - -<div class='cap'>"AND so, Bettina," said Ruth, sitting down on the high -stool in Bettina's neat little kitchen, "Fred says we -will begin the house early in the spring—as early as possible—and -be married in May or June."</div> - -<p>"What perfectly splendid news!" said Bettina. "I'm just -as glad as I can be!"</p> - -<p>"We've waited so long," said Ruth, wistfully. "Of course, -if it hadn't been for the war—it did interfere so with business, -you know—we would have been married last spring."</p> - -<p>"I know," said Bettina, sympathetically, "but you'll be all -the happier because you have waited."</p> - -<p>"I'll want you to help me a great deal with my plans," said -Ruth. "I've had time to do lots of sewing, of course, but I -haven't thought anything about the wedding except that it will -be a quiet one. And I want to ask you so much about house -furnishings—curtains, and all that."</p> - -<p>"I'd love to help!" cried Bettina with enthusiasm. "There -isn't anything that is such fun. Oh, Ruth!"</p> - -<p>"Gracious me! What?" cried Ruth, for Bettina had jumped -up suddenly.</p> - -<p>"Poor Ruth," laughed Bettina, "I didn't mean to frighten -you. I forgot my cake, that was all, and I was afraid it had -burned. But it hasn't. A minute longer though—you know a -chocolate cake does burn so easily. But it's all right. However, -you must admit that I did pretty well not to burn it -while I was listening to wedding plans!"</p><p><span class="pagenum"><a name="Page_340" id="Page_340">[340]</a></span></p> - -<p>That night Bettina served for dinner:</p> - -<div class='menu'> -Swiss Steak Mashed Sweet Potatoes<br /> -Creamed Cauliflower<br /> -Bread Butter<br /> -Chocolate Nougat Cake<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Swiss Steak</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> of round steak two-thirds of an inch thick<br /> -5 <abbr title="tablespoon">T</abbr>-flour<br /> -1 bay leaf<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-onion<br /> -2 cloves<br /> -1 <abbr title="tablespoon">T</abbr>-bacon fat<br /> -</div> - -<p>Wipe the steak with a damp cloth, trim the edges to remove -any gristle, and pound the flour into the meat, using a side -of a heavy plate for the pounding. This breaks up the tendons -of the meat. Place the bacon fat in a frying-pan and -when hot, add the meat. Brown thoroughly on each side. -Lower the flame. Add the bay leaf, salt, pepper, onion and -water. Cover with a lid and allow to cook slowly for one -and a half hours. More water may be needed if the gravy -boils down. Pour the gravy over the meat when serving. This -recipe is good for the fireless.</p> - - -<div class='recipetitle'><b>Mashed Sweet Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -3 good-sized sweet potatoes<br /> -2 <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Wash the potatoes and remove any bad places. Add the -water, and cook gently until tender. Drain, and peel while -still hot, by holding the potatoes on the end of a fork. Mash -with a spoon or a potato masher, adding the salt, butter, milk -and paprika. Beat one minute. Pile lightly in a buttered -baking dish, and place in a moderate oven about twenty minutes -until a light brown.</p><p><span class="pagenum"><a name="Page_341" id="Page_341">[341]</a></span></p> - - -<div class='recipetitle'><b>Chocolate Nougat Cake</b></div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -2 squares of chocolate<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cook the two tablespoons of sugar, water and chocolate together -for one minute, stirring constantly. Cream the butter, -add the sugar, the whole egg and the flour, baking powder and -soda sifted together. Add the vanilla. Beat two minutes. -Pour into two square layer-cake pans prepared with waxed -paper. Bake twenty-two minutes in a moderate oven. Chocolate -cakes burn easily and they should be carefully watched -while baking.</p> - -<p>Ice with White Mountain Cream Icing.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_342" id="Page_342">[342]</a></span></p> - - - - -<h2>CHAPTER CVIII</h2> - -<div class='chaptertitle'>A LUNCHEON FOR THREE</div> - - -<div class='cap'>"OH, Bettina, what a perfectly charming table!" exclaimed -Alice, while her guest from New York, in -whose honor Bettina was giving the little luncheon, declared -that she had never seen a prettier sight.</div> - -<p>"But it's your very own Christmas gift to me that makes -it so," declared Bettina, with flushed cheeks. For Alice's -deft fingers had fashioned the rose nut cups (now holding -candied orange peel), and the rose buds in the sunset shades -in the center of the table. "They are almost more real than -real ones! I can scarcely believe that they are made of crêpe -paper."</p> - -<p>The square luncheon cloth on the round table was of linen, -decorated with a cross-stitch design in the same sunset shades, -so that the table was all in pink and white. A French basket -enameled in ivory color held the rose buds, and another Christmas -gift to Bettina was the flat ivory basket filled with light -rolls. The luncheon napkins matched the luncheon cloth, as -the guests noted, and "The menu matches everything else!" -exclaimed Alice.</p> - -<p>"I'm glad you like it," said Bettina. "I have eaten chicken -a la king often at hotels and restaurants, but until recently it -never occurred to me to make it myself. And it isn't difficult -to make either."</p> - -<p>"You must give me the recipe," said Alice. For luncheon -Bettina served:</p><p><span class="pagenum"><a name="Page_343" id="Page_343">[343]</a></span></p> - -<div class='menu'> -Chicken a la King Toast<br /> -Light Rolls Butter<br /> -Bettina Salad Salad Dressing<br /> -Cheese Wafers<br /> -Strawberry Sherbet Hickory Nut Cake<br /> -Coffee<br /> -Candied Orange Peel<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chicken a la King</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cold, cooked chicken, diced<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-green pepper, cut fine<br /> -1 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg-yolk, beaten<br /> -3 slices of toast<br /> -</div> - -<p>Melt the butter, add the green pepper, cook slowly for two -minutes, and then add the flour. Mix well and add the milk -slowly. Cook until creamy. Add the celery salt and the salt. -When very hot, add the beaten egg-yolk. Mix well, and add -the chicken and pimento. Reheat. Serve very hot on hot -toast. (Do not cook the sauce any longer than absolutely -necessary after the egg-yolk is added.)</p> - - -<div class='recipetitle'><b>Bettina Salad</b> (Three portions)</div> - -<div class='ingredients1'> -3 slices of pineapple<br /> -3 halves of pears<br /> -6 marshmallows<br /> -3 maraschino cherries<br /> -6 halves of nut meats<br /> -3 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -3 <abbr title="tablespoon">T</abbr>-whipped cream<br /> -3 pieces of lettuce<br /> -</div> - -<p>Wash the lettuce and arrange on salad plates. Lay a slice -of pineapple on the lettuce and half a pear, the hollow side up, -on the pineapple. Fill the cavity of the pear with salad dressing, -and place one tablespoon of whipped cream on top of the -salad dressing. Arrange two nut-halves, two marshmallows -and one cherry attractively on each portion. Serve very cold.</p> - - -<div class='recipetitle'><b>Hickory Nut Cake</b></div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1½ <abbr title="cup">C</abbr>-sugar<br /> -2 eggs<br /> -½ <abbr title="cup">C</abbr>-chopped hickory nut meats<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -¾ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div><p><span class="pagenum"><a name="Page_344" id="Page_344">[344]</a></span></p> - -<p>Cream the butter, add the sugar and mix well. Add the -egg-yolks, the nut meats, and the flour and baking powder -sifted together. Then add the milk, vanilla and lemon extract. -Beat vigorously for two minutes. Add the whites -stiffly beaten. Mix thoroughly and pour into two layer-cake -pans prepared with buttered paper. Bake twenty-five minutes -in a moderate oven. Ice with confectioner's icing.</p> - - -<div class='recipetitle'><b>Bettina's Confectioner's Icing</b></div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-cream<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -1 <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Mix the cream and extracts. Gradually add the powdered -sugar sifted through a strainer. Add enough sugar to form -a creamy icing which will easily spread upon the cake. (More -than a cup of sugar may be needed.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_345" id="Page_345">[345]</a></span></p> - - - - -<h2>CHAPTER CIX</h2> - -<div class='chaptertitle'>THE DIXONS COME TO DINNER</div> - - -<div class='cap'>"SHALL I open this jar of grapefruit marmalade?" asked -Charlotte, who was helping Bettina to prepare dinner.</div> - -<p>"Yes, Charlotte, if you will."</p> - -<p>"How nice it is, Bettina! How long do you cook it before -you add the sugar?"</p> - -<p>"Well, that depends altogether on the fruit. Sometimes the -rind is so much tougher than at other times. You cook it until -it's very tender, then add the sugar and cook until it jells."</p> - -<p>"There's another thing I'd like to ask you, Bettina. How -on earth do you cut the fruit in thin slices? Isn't it very difficult -to do?"</p> - -<p>"Not with a sharp knife. I place the fruit on a hardwood -board, and then if my knife is as sharp as it ought to be, it -isn't at all difficult to cut it thin."</p> - -<p>"Well, perhaps I haven't had a sharp enough knife. Oh, -Bettina, what delicious looking cake! Is it fruit cake?"</p> - -<p>"It's called date loaf cake. It has nuts in it, too, but no -butter. I always bake it in a loaf cake pan prepared with -waxed paper. Bob is very fond of it. I think it's very good -served with afternoon tea."</p> - -<p>"I should think it might be."</p> - -<p>"Tonight, though, I am serving just sliced oranges with it."</p> - -<p>"That will be a delicious dessert, I think. Listen! Is that -Bob and Frank coming in?"</p><p><span class="pagenum"><a name="Page_346" id="Page_346">[346]</a></span></p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Roast Beef Browned Potatoes<br /> -Gravy<br /> -Bettina's Jelly Pickle<br /> -Bread Grapefruit Marmalade<br /> -Date Loaf Cake Sliced Oranges<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Jelly Pickle</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -4 <abbr title="tablespoon">T</abbr>-cold water<br /> -¾ <abbr title="cup">C</abbr>-vinegar from a jar of sweet pickles<br /> -2 <abbr title="tablespoon">T</abbr>-sweet pickles, chopped fine<br /> -1 <abbr title="tablespoon">T</abbr>-olives, chopped fine<br /> -1 <abbr title="tablespoon">T</abbr>-spiced peach, chopped fine<br /> -1 <abbr title="tablespoon">T</abbr>-pickled melon rind<br /> -</div> - -<p>Soak the gelatin in cold water for ten minutes. Heat the -vinegar and when very hot pour into the gelatin mixture. Stir -until dissolved. When partially congealed so that the fruit will -not stay on the top, add the pickles, olives, peaches and rind. -Pour into a well-moistened layer mould or four small ones. Set -in a cold place one hour. Unmould.</p> - - -<div class='recipetitle'><b>Grapefruit Marmalade</b> (One and one-half pints)</div> - -<div class='ingredients1'> -6 grapefruit<br /> -4 lemons<br /> -1 orange<br /> -1 <abbr title="pound">lb.</abbr> sugar for each <abbr title="pound">lb.</abbr> of fruit<br /> -6 <abbr title="cup">C</abbr>-cold water for each <abbr title="pound">lb.</abbr> of fruit<br /> -</div> - -<p>Wash the grapefruit, lemons and orange carefully. Cut -each in quarters. Slice the quarters through the rind and pulp, -making thin slices. Weigh the fruit, and for each pound allow -six cups of cold water. Allow to stand with the water on -the fruit for twenty-four hours. Let all boil gently until the -rind is very tender. No particular test can be given for this, -as some fruit is much tougher than others. Set aside for four -hours. Drain off the liquid. Weigh the fruit mixture, and -for each pound allow a pound of sugar. Let cook slowly until -the mixture thickens or "jellies" when tried on a dish. Be -careful not to get the mixture too thick, as it will thicken somewhat -more upon cooling.</p><p><span class="pagenum"><a name="Page_347" id="Page_347">[347]</a></span></p> - - -<div class='recipetitle'><b>Date Loaf Cake</b> (Twelve pieces)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="cup">C</abbr>-dates, cut fine<br /> -½ <abbr title="cup">C</abbr>-nut meats, cut fine<br /> -</div> - -<p>Mix the flour, baking powder, salt and sugar thoroughly. -Add the dates, nut meats and vanilla. Mix thoroughly, add the -egg-yolks and mix well. Beat the egg-whites until very stiff. -Cut and fold these into the mixture. Pour into a loaf cake -pan prepared with waxed paper. Bake in a slow oven for -fifty minutes.</p> -<hr class="chap" /><p><span class="pagenum"><a name="Page_348" id="Page_348">[348]</a></span></p> - - - - -<h2><i>FEBRUARY.</i></h2> - - -<div class='poem2'> -<i>Cold and snowy February<br /> -Does seem slow and trying, very.<br /> -Still, a month made gay by Cupid<br /> -Never could be wholly stupid.</i><br /> -</div> - -<div class="figcenter" style="width: 479px;"> -<img src="images/oi_350.jpg" width="479" height="595" alt="Woman and cherub making heart shaped cookies" /> -</div> -<hr class="chap" /><p><span class="pagenum"><a name="Page_349" id="Page_349">[349]</a></span></p> - - - - -<h2>CHAPTER CX</h2> - -<div class='chaptertitle'>A STEAMED PUDDING</div> - - -<div class="image-left"> -<img src="images/oi_351.jpg" width="268" height="269" alt="Woman pushing tea trolley to couple seated" /> -</div> - -<div class='unindent'><span class='letter'>"T</span>HIS was a splendid dinner, -Bettina," said Ruth, -as the two of them were carrying -the dishes into the kitchen and -Fred and Bob were deep in conversation -in the living-room. -"Such a delicious dessert! Suet -pudding, wasn't it? I couldn't -guess all that was in it."</div> - -<p>"Just a steamed fig pudding, -Ruth. The simplest thing in the -world!"</p> - -<p>"Simple? But don't you have to use a steamer to make it -in, and isn't that awfully complicated? I've always imagined -so."</p> - -<p>"You don't need to use a steamer at all. I steamed this in -my fireless cooker, in a large baking powder can. I filled the -buttered can about two-thirds full, and set it in boiling water -that came less than half way up the side of the can. Of course, -the cover of the can or the mould must be screwed on tight. -And the utensil in which it is steamed must be covered. I -used one of the utensils that fit in the fireless, of course, and I -brought the water to a boil on the stove so that I was sure it -was boiling vigorously when I set it in the cooker on the sizzling -hot stone. You see it is very simple. In fact, I think -steaming anything is very easy, for you don't have to keep -watching it as you would if it were baking in the oven, and -basting it, or changing the heat."</p><p><span class="pagenum"><a name="Page_350" id="Page_350">[350]</a></span></p> - -<p>"We haven't a cooker, you know. Could I make a steamed -pudding that same way on the stove?"</p> - -<p>"Yes, indeed the very same way. Just set the buttered can -filled two-thirds full in a larger covered utensil holding boiling -water. Keep the water boiling all the time."</p> - -<p>"I shall certainly try it tomorrow, Bettina!"</p> - -<p>For dinner that night Bettina served:</p> - -<div class='menu'> -Breaded Veal Creamed Potatoes<br /> -Browned Sauce<br /> -Spinach with Hard Cooked Eggs<br /> -Bread Butter<br /> -Spiced Peaches<br /> -Fig Pudding Foamy Sauce<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Breaded Veal</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> veal round steak, cut one-half an inch thick<br /> -1 <abbr title="tablespoon">T</abbr>-egg (either the white or the yolk)<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cracker crumbs, or dry bread crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Wipe the meat with a damp cloth, and cut into four pieces. -Mix the egg, water, salt and paprika, and dip each piece of -meat into the egg mixture. Roll in the crumbs and pat the -crumbs into the meat. Place the lard in the frying-pan, and -when hot, add the meat. Brown well on one side, and then -turn, allowing the other side to become the same even color. -Lower the flame under the meat, and cook thirty minutes, -keeping the pan covered. When the meat has cooked twenty-five -minutes, add the butter to lend flavor to the lard.</p> - - -<div class='recipetitle'><b>Browned Gravy</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-water<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -</div><p><span class="pagenum"><a name="Page_351" id="Page_351">[351]</a></span></p> - -<p>Remove the breaded veal from the pan, and place on a hot -platter. (Keep in a warm place.) Loosen all the small pieces -of crackers and meat (if there are any) from the bottom of -the pan. If there is no fat left, add butter. Allow the fat to -get hot, and add flour and salt. Mix well with the heated fat, -and allow to brown. Stir constantly, and add the water. Mix -well, and add one-fourth cup of milk. Allow to cook one -minute, stirring constantly. If a thinner sauce is desired, add -another one-fourth of a cup of milk. If a thicker sauce is -desired, allow to cook for two minutes.</p> - - -<div class='recipetitle'><b>Bettina's Steamed Fig Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -½ <abbr title="teaspoon">t</abbr>-ginger<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-nutmeg<br /> -½ <abbr title="cup">C</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="cup">C</abbr>-suet, chopped fine<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-chopped figs<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-stoned raisins<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. -Add the figs, raisins, molasses and milk. Stir well. Add the -lemon extract. Fill a well-buttered pudding mould two-thirds -full. Steam an hour and a half, with the water boiling. Serve -hot with foamy sauce.</p> - - -<div class='recipetitle'><b>Foamy Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -1 egg<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-hot water<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice or 1 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Beat the egg vigorously. Add the sugar and mix well. Add -the hot water and stir vigorously. Add the lemon juice. Serve, -(This sauce may be reheated if desired.)</p><hr class="chap" /><p><span class="pagenum"><a name="Page_352" id="Page_352">[352]</a></span></p> - - - - -<h2>CHAPTER CXI</h2> - -<div class='chaptertitle'>ON VALENTINE'S DAY</div> - - -<div class='cap'>"BOB, the flowers are lovely!" said Bettina, looking again -at the brilliant tulips on the dinner table. "They make -this a real valentine dinner, although there is nothing festive -about it. I had intended to plan something special, but I went -to a valentine luncheon at Mary's, and stayed so late——"</div> - -<p>"A valentine luncheon? With red hearts everywhere, I suppose?"</p> - -<p>"Yes, everything heart-shaped, and in red, too, as far as -possible. Mary had twelve guests at one large round table. -Of course, there were strings and strings of red hearts of various -sizes decorating the table—not a very new idea, of -course, but so effective. And everything tasted so good; cream -of tomato soup, the best stuffed tenderloin with mushroom -sauce (I must find out how that is made), and the best sweet -potato croquettes!"</p> - -<p>"Sweet potato croquettes? That's a new one on me!"</p> - -<p>"I'll have to try them some time soon. And Mary had peas -in heart-shaped baking powder biscuits—the cunningest you -ever saw!—heart-shaped date bread sandwiches with her -salad, and heart-shaped ice cream with individual heart cakes."</p> - -<p>"That was Valentine's day with a vengeance; wasn't it?"</p> - -<p>"Yes, but it was lovely, Bob!"</p> - -<p>That night Bettina served:</p> - -<div class='menu'> -Broiled Steak Baked Potatoes<br /> -Macaroni with Tomatoes and Green Peppers<br /> -Bread Butter<br /> -Cornstarch Fruit Pudding<br /> -Cherry Sauce<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_353" id="Page_353">[353]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Macaroni, Tomatoes and Green Peppers</b> (Three portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-macaroni<br /> -3 <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-canned tomatoes<br /> -3 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-onion salt<br /> -3 <abbr title="tablespoon">T</abbr>-cheese, cut fine<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-meat stock or milk<br /> -¼ <abbr title="cup">C</abbr>-crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Boil the water, add the salt. Add the macaroni cut in small -pieces. Boil until tender (about fifteen minutes) and drain. -Butter a baking dish. Add a layer of macaroni, a layer of -tomatoes and some green pepper. Sprinkle with salt, celery -and onion salt. Add the cheese, and continue with the layers -until the dish is full. If available, use meat stock, if not, milk. -Pour the liquid over the mixture. Melt the butter, add the -crumbs and place on the top of the food. Place the dish in a -moderate oven, and allow to bake twenty-five minutes, or until -brown.</p> - - -<div class='recipetitle'><b>Corn Starch Fruit Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-cherry juice<br /> -3 <abbr title="tablespoon">T</abbr>-corn starch<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 egg-yolk<br /> -1 egg-white<br /> -</div> - -<p>Mix thoroughly the corn starch, sugar and salt. Gradually -add the cold water and then the juice. Cook over hot water -until the mixture becomes quite thick. Add the egg-yolk. Mix -well, cool slightly and add the egg-white stiffly beaten. Pour -into a well-moistened custard mould. Allow to stand for -half an hour or more. Serve with cherry sauce.</p> - - -<div class='recipetitle'><b>Cherry Sauce</b> (Three portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-cherry juice<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-cherries, cut fine<br /> -</div> - -<p>Mix the flour, salt and sugar. Add slowly the cherry juice -and water. Cook two minutes. Add the cherries and extract. -Serve hot over the cold pudding.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_354" id="Page_354">[354]</a></span></p> - - - - -<h2>CHAPTER CXII</h2> - -<div class='chaptertitle'>RUTH GIVES A DINNER FOR FOUR</div> - - -<div class='cap'>BETTINA and Bob arrived at half-past six, as Ruth had -requested.</div> - -<p>"She wouldn't let me come earlier, Bob," explained Bettina -as they rang the bell. "I wanted to help her, you know, -but she said her father and mother were out of town and Fred -was to be the only guest besides ourselves, so she was sure that -she could manage alone. There she is now!"</p> - -<p>But it was not Ruth after all.</p> - -<p>"Why, Fred; hello!" said Bob. "Did you come early to assist -the cook?"</p> - -<p>"I did," said Fred, "but she informed me at once that she -wanted no inexperienced 'help' around. So I've been sitting in -the living-room alone for the last half hour. She did say that I -might answer the bell, but as for doing anything else—well, -she was positively rude!"</p> - -<p>And Fred raised his voice so that its penetrating tones would -reach the kitchen. "The worst of it all is that I've been hungry -as well as lonesome. I might endure sitting alone in the living-room -if I hadn't gone without lunch today in anticipation of -this banquet. And now——"</p> - -<p>"Shame on you, Fred!" interrupted Ruth, coming in with -flushed cheeks above her dainty white apron. "Did he receive -you properly?"</p> - -<p>"I leave it to you, Bettina, to say that I've received harsh -treatment! Here I went and purchased four good seats for -the Duchess theatre tonight."</p><p><span class="pagenum"><a name="Page_355" id="Page_355">[355]</a></span></p> - -<p>"You did, Fred," cried Ruth. "Why, you dear boy! For -that, I'll see that you are certainly fed well! Dinner is ready, -people! Will you walk into the dining-room?"</p> - -<p>Ruth's dinner consisted of:</p> - -<div class='menu'> -Pigs in Blankets Candied Sweet Potatoes<br /> -Escalloped Egg Plant<br /> -Bread Butter<br /> -Date Pudding Cream<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pigs in Blankets</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-oysters<br /> -8 slices thin bacon<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Remove the rind from long, thin slices of bacon. Place two -or more oysters upon each slice of bacon. Sprinkle the oysters -with salt and pepper. Roll up and tie with a white string. -Saute in a hot frying-pan until nicely browned. Garnish with -parsley.</p> - - -<div class='recipetitle'><b>Candied Sweet Potatoes</b> (Six portions)</div> - -<div class='ingredients1'> -6 large sweet potatoes<br /> -1 <abbr title="cup">C</abbr>-brown sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash the potatoes thoroughly. Cook in boiling water until -tender when pierced with a knitting needle. Drain and peel -when cool enough to handle. Cut in slices lengthwise, three-fourths -of an inch thick. Make a syrup by boiling the sugar, -butter and water five minutes. Lay the potatoes in a pan, -sprinkle with salt and pour the syrup over them. Cook in a -moderate oven until the potatoes are browned, basting frequently.</p> - - -<div class='recipetitle'><b>Escalloped Egg Plant</b> (Six portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cubed egg-plant<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Remove the skin from the egg-plant, and cut into slices a<span class="pagenum"><a name="Page_356" id="Page_356">[356]</a></span> -quarter of an inch thick. Sprinkle the slices with salt, pile -one above the other, and place a weight on the top to extract -the juice. Allow to stand one hour. Wash off, and cut into -quarter of an inch cubes. Melt the butter, add the flour, salt -and pepper. Mix well, gradually add the milk and cook two -minutes. Add the egg-plant and pour the whole mixture -into a buttered baking dish. Bake thirty minutes in a moderate -oven.</p> - - -<div class='recipetitle'><b>Date Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="cup">C</abbr>-"C" sugar<br /> -10 dates, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 <abbr title="tablespoon">T</abbr>-melted butter<br /> -</div> - -<p>Mix the flour, baking powder, "C" sugar, dates and salt. -Add the egg, milk and vanilla. Stir vigorously and beat one -minute. Add the melted butter. Bake twenty minutes in a -moderate oven, and serve hot with cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_357" id="Page_357">[357]</a></span></p> - - - - -<h2>CHAPTER CXIII</h2> - -<div class='chaptertitle'>ALICE PRACTISES ECONOMY</div> - - -<div class='cap'>"OH, Bettina," said Alice, delightedly, as she opened the -door. "I'm so glad to see you! I've just been thinking -about you! What do you suppose I'm doing?"</div> - -<p>"Getting dinner? That is what I must be doing very soon. -I stopped in for only a minute on my way home."</p> - -<p>"I am getting dinner, and I want to tell you that it is a very -economical dinner. And it's going to be good, too. I thought -and thought about your advice, and decided to practise it. So -I searched through all my cook books for the recipes I wanted, -and finally decided on this particular menu. But, Bettina, -now I can tell you the flaw in your system of economy!"</p> - -<p>"What is that? Harry doesn't like it?"</p> - -<p>"Goodness no! Harry was delighted with the idea! My -argument is this: It's going to take me an endless amount of -time to plan economical meals that are also good, time that -I ought to spend in polishing silver and making calls, and -sewing on buttons, and——"</p> - -<p>"I don't believe it'll be as bad as you think, Alice, dear," -laughed Bettina. "For instance, if this meal tonight is good -and economical, and Harry is pleased, don't forget the combination, -but write it down in a note-book. You can repeat -the menu in two or three weeks, and you have no idea how -soon you will collect the best combinations, and ideas of economy! -Tell me what you are having tonight."</p> - -<p>That night Alice served:</p> - -<div class='menu'> -Baked Eggs<br /> -Potatoes Escalloped with Bacon<br /> -Baking Powder Biscuits Butter<br /> -Peach Cup with Peach Sauce<br /> -Tea<br /> -</div><p><span class="pagenum"><a name="Page_358" id="Page_358">[358]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='bettina'>THE RECIPES ALICE USED</div> - - -<div class='recipetitle'><b>Baked Eggs</b> (Two portions)</div> - -<div class='ingredients1'> -2 eggs<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-soft bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Butter two individual moulds, and break an egg into each. -Mix the salt and pepper in the milk, and pour half of the -mixture over each egg. Melt the butter, and add the crumbs. -Place the buttered crumbs on top of each egg. Bake in a moderate -oven twenty minutes. Serve in the moulds.</p> - - -<div class='recipetitle'><b>Potatoes Escalloped with Bacon</b> (Two portions)</div> - -<div class='ingredients1'> -3 medium-sized potatoes<br /> -3 slices of bacon<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Broil the bacon, cut each piece in three parts. Butter a -casserole and place in it a layer of peeled sliced potatoes. -Sprinkle part of the flour, salt and paprika over the potatoes, -and add three pieces of bacon. Continue in this manner until -the dish is filled. Pour the milk over the contents, and bake -forty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Peach Cup</b> (Two portions)</div> - -<div class='ingredients1'> -4 halves of canned peaches, sweetened<br /> -1 <abbr title="tablespoon">T</abbr>-egg<br /> -3 <abbr title="tablespoon">T</abbr>-milk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flour<br /> -1½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-melted butter<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Mash two peach halves, add the egg, milk, vanilla, melted -butter, flour, baking powder and salt. Mix thoroughly. Place -a tablespoon of the mixture in the bottom of a well-buttered -baking cup. Add a peach half, and cover with the batter. -Sprinkle one tablespoon of granulated sugar on the top and -bake twenty minutes in a moderate oven. Turn from the cups -and serve hot with peach sauce.</p><p><span class="pagenum"><a name="Page_359" id="Page_359">[359]</a></span></p> - - -<div class='recipetitle'><b>Peach Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-peach juice<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix one tablespoon of the peach juice with the flour. Gradually -add the rest of the peach and lemon juice. Add the salt -Cook one minute. Add the butter. Serve hot.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_360" id="Page_360">[360]</a></span></p> - - - - -<h2>CHAPTER CXIV</h2> - -<div class='chaptertitle'>A COMPANY DINNER FOR BOB</div> - - -<div class='cap'>"SOME dinner tonight," remarked Bob, as he sat down -at the table. "Were you expecting company that didn't -show up?"</div> - -<p>"No, indeed," laughed Bettina. "I expected just you and -nobody else. But maybe I did cook a little more than usual. -You see I was over at Alice's this afternoon inspecting her -list of next week's menus. You know she is trying to economize, -and she is really doing it, but in spite of economy, Harry -is having elaborate meals. I do hope he appreciates it. Nearly -all of her dinners are three-course affairs, most carefully -planned to look like 'the real thing' as she calls an expensive -dinner. I tell her that hers are the real thing, only -almost too elaborate. You see, she is trying to disguise her -economy so that Harry won't miss the first meals she gave -him. She makes me almost afraid that I'm not feeding you -enough."</p> - -<p>"No danger of that," said Bob, emphatically. "But what -are all these economical things she is serving?"</p> - -<p>"Wait, I wrote some of them down. Listen. Here is one:</p> - -<div class='menu'> -Peanut Croquettes Olive Sauce<br /> -Duchess Potatoes Creamed Beets<br /> -Parker House Rolls<br /> -Orange Marmalade<br /> -Pea and Cheese Salad Wafers<br /> -Apricot Ice Sponge Cake<br /> -</div> - -<p>"How's that? And here's another:</p><p><span class="pagenum"><a name="Page_361" id="Page_361">[361]</a></span></p> - -<div class='menu'> -Creamed Tuna<br /> -Stuffed Potatoes Mock Egg Plant<br /> -Whole Wheat Muffins Grape Jelly<br /> -Russian Salad<br /> -Fairy Gingerbread Hard Sauce<br /> -</div> - -<p>"Well," said Bob, "they sound good, but not so good as the -dinners you give me."</p> - -<p>That evening Bettina served:</p> - -<div class='menu'> -Escalloped Salmon Baked Potatoes<br /> -Creamed Cabbage<br /> -Egg Rolls Currant Jelly<br /> -Chocolate Kisses<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Salmon</b> (Two portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flaked salmon<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 hard-cooked egg<br /> -1 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -3 <abbr title="tablespoon">T</abbr>-chopped sour pickle<br /> -½ <abbr title="teaspoon">t</abbr>-minced parsley<br /> -4 <abbr title="tablespoon">T</abbr>-cracker crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Melt the butter, add the flour and mix well. Add the milk -and cook one minute. Add the salmon, salt, paprika, egg -diced, lemon juice, pickle and parsley. Mix thoroughly with -a silver fork, being careful not to let the mixture get pasty. -Pour into a well-buttered baking dish, melt the butter and add -the crumbs. Place buttered crumbs on the top. Bake twenty-five -minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Egg Rolls</b> (Two portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -1 <abbr title="tablespoon">T</abbr>-egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - - -<div class='recipetitle'><b>For the Top</b></div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-sugar<br /> -</div> - -<p>Mix and sift the flour, baking powder and salt. Cut in the -fat with a knife. Add the egg and milk, using the knife to -make a soft dough. Toss onto a floured board. Roll out to<span class="pagenum"><a name="Page_362" id="Page_362">[362]</a></span> -a thickness of one-fourth an inch. Cut out with a round -cooky cutter, three inches in diameter. Brush over with milk. -Fold over like pocket-book rolls. Place in a tin pan and brush -over the top with one tablespoon of milk to which has been -added one teaspoon of sugar. Bake in a moderate oven for -twenty minutes.</p> - - -<div class='recipetitle'><b>Chocolate Kisses</b> (Fourteen kisses)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-powdered sugar<br /> -2 egg-whites<br /> -1 <abbr title="cup">C</abbr>-fine bread crumbs<br /> -2 ounces melted chocolate<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Beat the egg-whites very stiffly. Add very carefully the -powdered sugar. Cut and fold in the bread crumbs and the -baking powder. Add the chocolate, cinnamon and vanilla. -Drop the mixture from the tip of a spoon, two inches apart -upon a well-greased pan. Bake in a moderate oven twelve to -fifteen minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_363" id="Page_363">[363]</a></span></p> - - - - -<h2>CHAPTER CXV</h2> - -<div class='chaptertitle'>SUPPER AFTER THE THEATRE</div> - - -<div class='cap'>"NOW, Bob, you start the fire in the fireplace while I -go into the kitchen and get a little lunch."</div> - -<p>"Mrs. Bob," said Donald, an old school-friend of Bob's, -"I don't want you to do any such thing! We don't need any -lunch! Stay in here and we'll all talk."</p> - -<p>"You'll talk all the better for something to eat," said Bettina, -"and so will Bob. Won't you, Bob?"</p> - -<p>"Well," said Bob, with a grin, "I will admit that coming -home in the cold has given me something of an appetite. -Then too, I'll tell you, Donald, that Bettina's after-theatre -suppers aren't to be lightly refused! Yes, on the whole, I -think we'd better have the supper. We couldn't get you for -dinner tonight, and you're leaving so early in the morning -that you see you won't have had any real meal at our house -at all!"</p> - -<p>Meanwhile, Bettina was busying herself with the little -supper, for which she had made preparations that morning. -When she had creamed the oysters and placed them in the -ramekins, she popped them in the oven. Next she put on the -coffee in her percolator, and placed in the oven with the -oysters the small loaf of bran bread that she had steamed -that morning. "Bob likes it better warm," she said to herself.</p> - -<p>Then she arranged her tea-cart with plates, cups, silver, -napkins and peach preserves, not forgetting the rice parfait -from the refrigerator.</p> - -<p>When she wheeled the little supper into the living room, -Bob and Donald welcomed her with delight. "I take it back; -I am hungry after all!" said Donald.</p><p><span class="pagenum"><a name="Page_364" id="Page_364">[364]</a></span></p> - -<p>Bettina served:</p> - -<div class='menu'> -Creamed Oysters in Ramekins<br /> -Steamed Bran Bread Peach Preserves<br /> -Rice Parfait<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Oysters in Ramekins</b> (Three portions)</div> - -<div class='ingredients1'> -1 doz. oysters<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-crumbs<br /> -2 <abbr title="teaspoon">t</abbr>-butter<br /> -1 hard-cooked egg<br /> -2 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Heat the oysters until they are plump. Drain. Melt the -butter, add the flour, salt and paprika. Mix well. Add the -milk slowly and cook until creamy. (About two minutes.) -Add the oysters, and place one-third of the mixture in each -well-buttered ramekin. Melt the butter (two teaspoons) and -add the crumbs, stirring well. Place the buttered crumbs on -top of the mixture in each ramekin. Brown in the oven for -fifteen minutes. Sprinkle with parsley, and garnish with -hard-cooked egg cut in slices.</p> - - -<div class='recipetitle'><b>Steamed Bran Bread</b> (One small loaf)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-bran<br /> -½ <abbr title="cup">C</abbr>-white flour<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -4 <abbr title="tablespoon">T</abbr>-raisins<br /> -2 <abbr title="tablespoon">T</abbr>-chopped nuts<br /> -1 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-molasses<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Mix the bran, flour, soda, baking powder, salt, raisins and -nuts. Add the molasses, sugar, milk and water. Stir well for -two minutes. Fill a well-buttered mould one-half full of the -mixture. Cover with the lid, well-buttered, and steam for two -hours. The steaming may be done in the fireless cooker, if -desired.</p> - - -<div class='recipetitle'><b>Rice Parfait</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-cooked rice<br /> -½ <abbr title="cup">C</abbr>-hot milk<br /> -2 <abbr title="cup">C</abbr>-cold water<br /> -1 <abbr title="tablespoon">T</abbr>-granulated gelatin<br /> -2 <abbr title="tablespoon">T</abbr>-chopped nut meats<br /> -½ <abbr title="cup">C</abbr>-brown sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-whipped cream<br /> -</div><p><span class="pagenum"><a name="Page_365" id="Page_365">[365]</a></span></p> - -<p>Soak the gelatin in cold water for five minutes. Add the -hot milk and allow it to dissolve thoroughly. Add the sugar, -salt, nut meats and rice, and mix well. When thoroughly -cooled, add the whipped cream. Pour into a well-buttered -mould, and allow to stand in a cool place for two hours. Serve -cold. Whipped cream may be served with the parfait if desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_366" id="Page_366">[366]</a></span></p> - - - - -<h2>CHAPTER CXVI</h2> - -<div class='chaptertitle'>WASHINGTON'S BIRTHDAY PLANS</div> - - -<div class='cap'>"GOOD bran bread," said Bob, reaching for another piece.</div> - -<p>"I like that recipe," said Bettina, "and it is so easy -to make."</p> - -<p>"What have you been doing all day?" Bob asked, "Cooking?"</p> - -<p>"No, indeed. Charlotte was here this afternoon and we -made plans for the tea we are going to give at her house on -Washington's birthday. Oh, Bob, we have some of the best -ideas for it! Our refreshments are to be served from the dining-room -table, you know, and our central decoration is to be -a three-cornered black hat filled with artificial red cherries. -Of course we'll have cherry ice, and serve cherries in the tea, -Russian style. The salad will be served in little black three-cornered -hats; these filled with fruit salad, will be set on the -table and each guest will help herself. The thin bread and -butter sandwiches will be cut in hatchet shape. And—oh, yes, -I forgot the cunningest idea of all! We'll serve tiny gilt hatchets -stuck in tree-trunks of fondant rolled in cocoanut and -toasted brown. Isn't that a clever plan? Charlotte saw it -done once, and says it is very effective."</p> - -<p>"It sounds like some party! And I'll feel especially enthusiastic -if you don't forget to plan for one guest who won't -appear—or perhaps I should say two, for I know Frank won't -want to be forgotten."</p> - -<p>For dinner that night Bob and Bettina had:</p> - -<div class='menu'> -Corned Beef au Gratin Baked Tomatoes<br /> -Apple Sauce<br /> -Gluten Bread Butter<br /> -Cream Pie Coffee<br /> -</div><p><span class="pagenum"><a name="Page_367" id="Page_367">[367]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Corned Beef au Gratin</b> (Three portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-milk<br /> -½ slice of onion<br /> -1 piece of celery<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 egg<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-chopped corned beef<br /> -</div> - -<p>Place the milk, onion and celery over the fire. Allow to get -very hot. Remove from the fire and let stand for ten minutes. -Remove the celery and onion from the milk. Melt the butter, -add the flour. Mix well and slowly add the milk. Cook until -the consistency of white sauce. Add the egg, well beaten, the -salt, paprika, and beef. Pour into well-buttered individual -dishes.</p> - -<p>Place in a moderate oven and bake twenty-five minutes. Remove -from the oven and allow to stand two minutes. Remove -from the moulds and garnish with parsley.</p> - - -<div class='recipetitle'><b>Baked Tomatoes and Cheese</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-canned tomatoes<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="cup">C</abbr>-fresh bread crumbs<br /> -3 <abbr title="tablespoon">T</abbr>-cheese, cut fine<br /> -¼ <abbr title="cup">C</abbr>-cooked celery<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Mix the tomatoes, salt, paprika, cheese and celery. Add -half the bread crumbs. Pour into a well-buttered baking dish. -Melt the butter, add the remaining crumbs and place on top -of the mixture. Bake twenty minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Gluten Bread</b> (Ten slices)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-gluten flour<br /> -1½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="cup">C</abbr>-bran<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-melted butter<br /> -</div> - -<p>Mix the flour, baking powder, salt, bran and sugar. Add -the milk and water. Beat vigorously for one minute and -then add the butter. Pour into a well-buttered bread pan and -bake forty minutes in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_368" id="Page_368">[368]</a></span></p> - - - - -<h2>CHAPTER CXVII</h2> - -<div class='chaptertitle'>AN AFTERNOON WITH BETTINA</div> - - -<div class='cap'>WHEN Bettina pushed her tea cart into the living-room, -Alice and Ruth laid aside the mending at which they -had been busy.</div> - -<p>"What delicious toast, Bettina!" said Alice, taking one bite. -"Why, it has cinnamon on it! And sugar! I wondered what -on earth you were making that smelled so good, and this is -something new to me!"</p> - -<p>"It is cinnamon toast," said Bettina, "and so easy to make. -I was busy all morning, and didn't have time to make anything -but these date kisses for tea, but cinnamon toast can be -made so quickly that I decided to serve it."</p> - -<p>"I like orange marmalade, too, Bettina," said Alice. "I -wish I had made some. I have spiced peaches, and a little -jelly, but that is all. Next summer I intend to have a perfect -orgy of canning. Then my cupboard will be even better -stocked than Bettina's—perhaps! I opened a jar of spiced -peaches last evening for dinner, and what do you think! Harry -ate every peach in the jar! I had expected them to last several -days, too."</p> - -<p>"I hoped you saved the juice," said Bettina.</p> - -<p>"I did, but I don't know why. It seemed too good to throw -away, somehow."</p> - -<p>"Have you ever eaten ham cooked in the juice of pickled -peaches? It's delicious. Just cover the slice of ham with the -juice and cook it in the oven until it is very tender. Then -remove it from the juice and serve it."</p> - -<p>"It sounds fine. I'll do it tomorrow."</p><p><span class="pagenum"><a name="Page_369" id="Page_369">[369]</a></span></p> - -<p>That afternoon Bettina served:</p> - -<div class='menu'> -Cinnamon Toast Tea<br /> -Orange Marmalade<br /> -Date Kisses<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Cinnamon Toast</b> (Six portions)</div> - -<div class='ingredients1'> -6 slices of stale bread<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-powdered sugar<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -</div> - -<p>Make a delicate brown toast and butter each slice. Mix the -sugar and cinnamon, and place in a shaker. Shake the desired -quantities of sugar and cinnamon over the hot buttered -toast. Keep in a warm place until ready to serve.</p> - - -<div class='recipetitle'><b>Bettina's Date Kisses</b> (One dozen)</div> - -<div class='ingredients1'> -1 egg-white<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-powdered sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="cup">C</abbr>-chopped dates<br /> -¼ <abbr title="cup">C</abbr>-chopped nut meats<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Add the salt to the white of an egg, and beat the egg-white -very stiff. Then add the sugar, baking powder, nuts, dates -and lemon extract. Drop from a teaspoon onto a buttered -pan. Bake in a slow oven until delicately browned. (About -twenty-five minutes.)</p> - - -<div class='recipetitle'><b>Orange Marmalade</b> (One pint)</div> - -<div class='ingredients1'> -3 oranges<br /> -2 lemons<br /> -½ grapefruit<br /> -Sugar<br /> -</div> - -<p>Wash thoroughly the rinds of the fruits. Weigh the fruit, -and slice it evenly. To each pound of fruit, add one quart of -cold water. Let the mixture stand for twenty-four hours. -Cook slowly for one hour. Drain. Weigh the cooked fruit, -and add an equal weight of sugar. Cook with the sugar for -thirty minutes, or until it stiffens slightly when tried on a dish. -Pour into sterilized jelly glasses. When cool seal with hot -paraffin.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_370" id="Page_370">[370]</a></span></p> - - - - -<h2>CHAPTER CXVIII</h2> - -<div class='chaptertitle'>A WASHINGTON'S BIRTHDAY TEA</div> - - -<div class='cap'>WHEN the tea guests were ushered into Charlotte's dining-room -that afternoon, they were delighted with the -table and its red, white and blue decorations. In the center -was a large three-cornered hat made of black paper, and -heaped with artificial red cherries. The cherry ice was tinted -red, and served in sherbet glasses. A large white cake, uncut, -was one of the chief decorations, for halves of red cherries -were placed together on it to represent a bunch of cherries, -while tiny lines of chocolate icing represented the stems.</div> - -<p>Bettina poured the tea and placed in each cup a red cherry. -The guests helped themselves to trays, napkins, forks and -spoons, and each took a portion of Washington salad, served -in a small, black, three-cornered hat, lined with waxed paper. -Each took also a rolled sandwich, tied with red, white and blue -ribbon, and a nut bread sandwich in the shape of a hatchet.</p> - -<p>The Washington fondant, rolled in cocoanut and toasted to -represent tree trunks, with small gilt hatchets stuck in them, -occasioned great delight. "How did you ever think of it?" -Ruth asked, and Bettina gave Charlotte the credit, though she -in turn disclaimed any originality in the matter.</p> - -<p>"One thing is lacking," said Bettina. "Charlotte and I -should be wearing colonial costumes. We did think of it, but -happened to be too busy to make them."</p> - -<p>That afternoon Charlotte and Bettina served:</p><p><span class="pagenum"><a name="Page_371" id="Page_371">[371]</a></span></p> - -<div class='menu'> -George Washington Salad<br /> -Rolled Sandwiches Nut Bread Sandwiches<br /> -Cherry Ice<br /> -Cherry Cake Washington Fondant<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Washington Salad</b> (Twelve portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-diced pineapple<br /> -1 <abbr title="cup">C</abbr>-marshmallows, cut fine<br /> -1 <abbr title="cup">C</abbr>-grapefruit, cut in cubes<br /> -1 <abbr title="cup">C</abbr>-canned seeded white cherries<br /> -¼ <abbr title="cup">C</abbr>-filberts<br /> -¼ <abbr title="cup">C</abbr>-Brazil nuts, cut fine<br /> -1½ <abbr title="cup">C</abbr>-salad dressing<br /> -½ <abbr title="cup">C</abbr>-whipped cream<br /> -6 red cherries<br /> -12 tiny silk flags<br /> -</div> - -<p>Mix the pineapple, marshmallows, grapefruit, white cherries -and nuts. Add the salad dressing. Serve immediately. Place -waxed paper in the paper cups of the small, black, three-cornered -hats. Place one serving of salad in each cup. Put one -teaspoon of whipped cream on top and half a cherry on that. -Stick a tiny silk American flag into each portion.</p> - - -<div class='recipetitle'><b>Nut Bread for Sandwiches</b> (Twenty-four sandwiches)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-graham flour<br /> -1 <abbr title="cup">C</abbr>-white flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -1 egg<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -1½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-nut meats, cut fine<br /> -1½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the flours, baking powder, salt, nut meats and sugar. -Break the egg in the milk and add to the dry ingredients. Mix -thoroughly, pour into a well-buttered bread pan and allow to -rise for twenty minutes. Bake in a moderate oven for fifty -minutes.</p> - - -<div class='recipetitle'><b>Nut Bread Sandwiches</b></div> - -<div class='ingredients1'> -24 pieces bread<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -</div> - -<p>When the nut bread is one day old, cut in very thin slices. -Cream the butter and spread one piece of bread carefully with -butter. Place another piece on the top. Press firmly. Make -all the sandwiches in this way. Allow to stand in a cool, damp -place for one hour. Make a paper hatchet pattern. Lay the -pattern on top of each sandwich and with a sharp knife, trace<span class="pagenum"><a name="Page_372" id="Page_372">[372]</a></span> -around the pattern. Cut through carefully and the sandwiches -will resemble hatchets. This is not difficult to do and -is very effective.</p> - - -<div class='recipetitle'><b>Washington's Birthday Sandwiches</b></div> - -<div class='ingredients1'> -1 loaf of white bread one day old<br /> -8 <abbr title="tablespoon">T</abbr>-butter<br /> -2 yards each of red, white and blue ribbon<br /> -</div> - -<p>Cut the bread very thin with a sharp knife. Remove all -crusts. Place a damp cloth around the prepared slices when -very moist, and tender. Spread with butter which has been -creamed with a fork until soft. Roll the sandwiches up carefully -like a roll of paper. Cut the ribbon into six-inch strips, -and tie around the sandwiches. Place in a bread box to keep -moist. Pile on a plate in log cabin fashion.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_373" id="Page_373">[373]</a></span></p> - - - - -<h2>CHAPTER CXIX</h2> - -<div class='chaptertitle'>ANOTHER OVEN DINNER</div> - - -<div class='cap'>BETTINA heard a step on the porch, and quickly laying -aside her kitchen apron, rushed to the door to meet Bob. -Her rather hilarious greeting was checked just in time, at sight -of a tall figure behind him.</div> - -<p>"Bettina, this is Mr. MacGregor, of MacGregor & Hopkins, -you know. Mr. MacGregor, my wife, Bettina. I've been trying -to get you all afternoon to tell you I was bringing a guest -to dinner and to spend the night. The storm seems to have -affected the lines."</p> - -<p>"Oh, it has! I've been alone all day! Haven't talked to a -soul! Welcome, Mr. MacGregor, I planned Bob's particular -kind of a dinner tonight, and it may not suit you at all, but -I'm glad to see you, anyhow."</p> - -<p>Mr. MacGregor murmured something dignified but indistinct, -as Bob cried out heartily, "Well, it smells good, anyhow, -so I guess you can take a chance; eh, MacGregor?"</p> - -<p>Bettina had a hazy idea that Mr. MacGregor, of MacGregor -& Hopkins, was somebody very important with whom Bob's -firm did business, and although she knew also that Bob had -know "Mac," as he called him, years before in a way that was -slightly more personal, her manner was rather restrained as -she ushered them into the dining-room a few minutes later. -However, the little meal was so appetizing, and the guest -seemed so frankly appreciative, that conversation soon flowed -freely. Bob's frank comments were sometimes embarrassing, -for instance when he said such things as this:</p><p><span class="pagenum"><a name="Page_374" id="Page_374">[374]</a></span></p> - -<p>"Matrimony has taught me a lot, MacGregor! I've learned—well, -now, you'd never think that all this dinner was cooked -in the oven, would you? Well, it was: baked ham, baked -potatoes, baked apples, and the cakes—Bettina's cakes, I call -'em. You see, my wife thinks of things like that—a good dinner -and saving gas, too!"</p> - -<p>"Oh, Bob!" said Bettina, with a scarlet face.</p> - -<p>"You needn't be embarrassed, Bettina, it's so! I was just -telling 'Mac' as we came in, that two can live more cheaply -than one provided the other one is like you—always coaxing -me to add to our bank account. It's growing, too, and I never -could save before I was married!"</p> - -<p>The dinner consisted of:</p> - -<div class='menu'> -Baked Ham Baked Potatoes<br /> -Head Lettuce Roquefort Cheese Dressing<br /> -Bread Butter<br /> -Baked Apples<br /> -Bettina's Cakes<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Baked Ham</b> (Three portions)<br /> - -(Bob calls it "great")</div> - -<div class='ingredients2'> -1 <abbr title="pound">lb.</abbr> slice of ham three-fourths of an inch thick<br /> -14 cloves<br /> -½ <abbr title="cup">C</abbr>-vinegar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="teaspoon">t</abbr>-mustard<br /> -</div> - -<p>Remove the rind from ham. Stick the cloves into both sides. -Place in a pan just the size of the meat. Pour the vinegar, -water, sugar and mustard (well mixed) over the ham. Baste -frequently. Bake in moderate oven until crisp and tender -(about forty-five minutes).</p> - - -<div class='recipetitle'><b>Head Lettuce with Roquefort Cheese Dressing</b> (Three portions)</div> - -<div class='ingredients1'> -1 head of lettuce<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-oil<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -¼ <abbr title="cup">C</abbr>-Roquefort cheese<br /> -1 <abbr title="tablespoon">T</abbr>-vinegar<br /> -</div> - -<p>Cream the cheese, add salt, pepper and vinegar. Add the -oil gradually. Mix well, shake thoroughly. Pour over the lettuce -and serve.</p><p><span class="pagenum"><a name="Page_375" id="Page_375">[375]</a></span></p> - - -<div class='recipetitle'><b>Baked apples</b> (Four portions)</div> - -<div class='ingredients1'> -4 apples<br /> -6 <abbr title="tablespoon">T</abbr>-brown sugar<br /> -4 <abbr title="tablespoon">T</abbr>-granulated sugar<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -4 marshmallows<br /> -1 <abbr title="teaspoon">t</abbr>-butter<br /> -</div> - -<p>Wash and core apples of uniform size. Mix the sugar and -cinnamon together. Fill the apples. Press a marshmallow -in each apple also. Dot the top with a piece of butter. Place -the apples in a pan, add the remaining sugar, cover the bottom -with water, and bake until tender (twenty-five to thirty minutes), -basting often. Serve hot or cold.</p> - - -<div class='recipetitle'><b>Bettina's Cakes</b> (Eight cakes)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -¼ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -½ <abbr title="teaspoon">t</abbr>-soda<br /> -¼ <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sour milk<br /> -</div> - -<p>Mix and sift the dry ingredients. Add the egg and the sour -milk. Beat two minutes. Add the melted butter; beat one -minute. Fill well-buttered muffin pans one-half full. Bake -in a moderate oven twenty minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_376" id="Page_376">[376]</a></span></p> - - - - -<h2>CHAPTER CXX</h2> - -<div class='chaptertitle'>BOB MAKES POP-OVERS</div> - - -<div class='cap'>BETTINA was busily setting the table in the dining-room -when Bob appeared.</div> - -<p>"Oh, Bettina," said he in a disappointed tone, "why not eat -in the breakfast alcove? I'd like to show MacGregor how -much fun we have every morning."</p> - -<p>"Won't he think we're being too informal?"</p> - -<p>"I want him to think us informal. The trouble with him -is that he doesn't know that any simple brand of happiness -exists. His life is too complex. Of course we're not exactly -primitive—with our electric percolator and toaster——"</p> - -<p>"Sorry, Bob, but you can't use the toaster this morning; I'm -about to stir up some pop-overs."</p> - -<p>"Well, I'll forgive you for taking away my toy, inasmuch -as I do like pop-overs. Let me help you with them, Bettina; -this is one place where you can use my strong right arm."</p> - -<p>"Yes, indeed I can, Bob. I'll never forget those splendid -pop-overs that you made the first time you ever tried. They -look simple, but not very many people can make good ones. -The secret of it is all in the beating," said she, as she stirred -up the smooth paste, "and then in having the gem pans and -the oven very hot."</p> - -<p>"Well, these'll be good ones then," said Bob, as he set about -his task. "You light the oven, Betty, and put the gem pans in -it, and then before you have changed things from the dining-room -to the alcove, I'll have these pop-overs popping away -just as they ought to do!"</p> - -<p>The percolator was bubbling and the pop-overs were nearly -done when they heard Mr. MacGregor's step. "He's exactly<span class="pagenum"><a name="Page_377" id="Page_377">[377]</a></span> -on time," chuckled Bob. "That's the kind of a methodical fellow -he is in everything."</p> - -<p>"Well, there's no time when promptness is more appreciated -than at meal-time," said Betty, decidedly. "I like him."</p> - -<p>"Come on out here!" called Bob, cheerfully. "This is the -place in which we begin the day! We'll show you the kind of -a breakfast that'll put some romance into your staid old head. -I made the pop-overs myself, and I know they're the best you -ever saw—likewise the biggest—and they'll soon be the best -you've ever eaten!"</p> - -<p>When Bob had finished removing the pop-overs from their -pans, the two men took their places at the table to the merry -tune of the sizzling bacon Bettina was broiling.</p> - -<p>"I never entertained a stranger so informally before," said -she.</p> - -<p>"And I was never such a comfortable guest as I am at this -minute," said Mr. MacGregor, looking down at his breakfast, -which consisted of:</p> - -<div class='menu'> -Grapefruit<br /> -Oatmeal<br /> -Bacon Pop-Overs<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pop-Overs</b> (Eight)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg, beaten well<br /> -</div> - -<p>Add the milk slowly to the flour and salt, stirring constantly, -until a smooth paste is formed. Beat and add the remainder -of the milk, and the egg. Beat vigorously for three minutes. -Fill very hot gem pans three-fourths full. Bake thirty minutes -in a hot oven. They are done when they have "popped" at -least twice their size, and when they slip easily out of the pan. -Iron pans are the best.</p> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_378" id="Page_378">[378]</a></span></p> - - - - -<h2><i>MARCH.</i></h2> - - -<div class='poem'> -<i>Weary are we of our winter-time fare;<br /> -<span style="margin-left: 1em;">Hasten, O Springtime, elusive and arch!</span><br /> -Bring us your dainties; our cupboards are bare!<br /> -<span style="margin-left: 1em;">Pity us, starved by tyrannical March!</span></i><br /> -</div> - -<div class="figcenter" style="width: 569px;"> -<img src="images/oi_380.jpg" width="569" height="556" alt="Woman holding up two branches" /> -</div> - -<hr class="chap" /><p><span class="pagenum"><a name="Page_379" id="Page_379">[379]</a></span></p> - - - - -<h2>CHAPTER CXXI</h2> - -<div class='chaptertitle'>IN MARCH</div> - - -<div class="image-left"> -<img src="images/oi_381.jpg" width="269" height="268" alt="Woman mixing something in a bowl" /> -</div> - -<div class='unindent'><span class='letter'>"S</span>PRING is in the air," -thought Bettina, as she -opened the casement windows -of her sun room. "I believe we'll -have dinner out here tonight. If -Bob would only come home -early, before the sun goes down! -Now I wonder who that can be!" -(For she heard a knock at the -kitchen door.)</div> - -<p>"Why, Charlotte. Come in!" -she cried a moment later, for it was Mrs. Dixon with a napkin-covered -pan in hand, whom she found at the door.</p> - -<p>"I've brought you some light rolls for your dinner, Bettina," -said Charlotte. "I don't make them often, and when I -do, I make more than we can eat. Will they fit into your dinner -menu?"</p> - -<p>"Indeed they will!" said Bettina. "I'm delighted to get -them. Now I wish I had something to send back with you -for your dinner, but I seem to have cooked too little of everything!"</p> - -<p>"Don't you worry," said Charlotte, heartily. "When I think -of all the things you've done for me, I'm only too glad to offer -you anything I have! Well, I must hurry home to get our -dinner. That reminds me, Bettina, to ask you this: When -you escallop anything, do you dot the crumbs on top with -butter?"</p> - -<p>"No, Charlotte, I melt the butter, add the crumbs, stir them<span class="pagenum"><a name="Page_380" id="Page_380">[380]</a></span> -well, and then spread them on the top of the escalloped oysters, -or fish, or whatever I am escalloping."</p> - -<p>"I'm glad to know the right way of doing, Bettina. Good-bye, -dear."</p> - -<p>For dinner Bob and Bettina had:</p> - -<div class='menu'> -Ham Timbales Macaroni and Cheese<br /> -Baked Apples<br /> -Light Rolls Butter<br /> -Grapefruit Salad<br /> -Chocolate Custard Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Ham Timbales</b> (Three timbales)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-ground, cooked ham<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-soft bread crumbs<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 egg<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the ham, salt, crumbs and paprika. Add the egg, well -beaten, and the milk. Pour into a well-buttered tin or aluminum -individual moulds. Place in a pan of hot water and bake -in a moderate oven for thirty minutes. Unmould on a platter. -Serve hot or cold.</p> - - -<div class='recipetitle'><b>Grapefruit Salad</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-grapefruit, cut in cubes<br /> -¼ <abbr title="cup">C</abbr>-marshmallows, cut in squares<br /> -¼ <abbr title="cup">C</abbr>-diced celery<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-cottage cheese<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -3 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -2 lettuce leaves<br /> -</div> - -<p>Place the lettuce leaves on the serving plates. Arrange carefully -portions of grapefruit, marshmallows, celery and cheese -upon the lettuce. Sprinkle with salt and paprika. Pour the -salad dressing over each portion and serve cold.</p> - - -<div class='recipetitle'><b>Chocolate Custard</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-milk<br /> -1 large egg<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> square of chocolate, melted<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cook half the sugar, the chocolate and the water until smooth<span class="pagenum"><a name="Page_381" id="Page_381">[381]</a></span> -and creamy (two minutes). Add the milk while the mixture is -hot. Stir until smooth. Beat the egg, add the rest of the sugar -and the salt. Add to the custard mixture. Mix well. Pour -into two well-buttered custard moulds. Place the moulds in a -pan surrounded by hot water. Set in a moderate oven and cook -until a knife piercing it will come out clean. (Generally thirty -minutes.) Allow to stand fifteen minutes in a warm place. -Unmould and serve cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_382" id="Page_382">[382]</a></span></p> - - - - -<h2>CHAPTER CXXII</h2> - -<div class='chaptertitle'>A FIRELESS COOKER FOR AUNT LUCY</div> - - -<div class='cap'>"WELL, Uncle John! Hello!" said Bob, as he came -into the kitchen. "Is Aunt Lucy here, too?"</div> - -<p>"No, she isn't," said Uncle John, shaking his head solemnly, -"and the fact is, I shouldn't be here myself if it weren't for a -sort of conspiracy; eh, Bettina?"</p> - -<p>"That's so, Bob," said Bettina, coming in from the dining-room, -her hands full of dishes, "and now I suppose we'll have -to let you in on the secret. Uncle John has just bought a -beautiful new fireless cooker for Aunt Lucy. Haven't you, -Uncle John?"</p> - -<p>"Well!" said Bob, heartily. "That's fine! How did you -happen to think of it?"</p> - -<p>"Well Bob, she's been dreading the summer on the farm—not -feeling so very strong lately, you know—and this morning -she was just about discouraged. It's next to impossible -to get any help out there—she says she's given up that idea—and -at breakfast she told me that if the spring turned out to be -a hot, uncomfortable one, she believed she'd go out and spend -the summer with Lem's girl in Colorado. I naturally hate to -have her do that, so I concluded to do everything I could to -keep her at home. I telephoned to Bettina, and she promised -to help me. The very first thing she suggested was a fireless -cooker, and we bought that today. I believe your Aunt Lucy'll -like it, too."</p> - -<p>For dinner Bettina served:</p> - -<div class='menu'> -Meat Balls with Egg Sauce<br /> -Baked Potatoes<br /> -Creamed Peas<br /> -Marshmallow Pudding Chocolate Sauce<br /> -</div><p><span class="pagenum"><a name="Page_383" id="Page_383">[383]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Meat Balls</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-raw beef, cut fine<br /> -¼ <abbr title="cup">C</abbr>-bread crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-milk<br /> -1 egg-yolk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -¼ <abbr title="teaspoon">t</abbr>-onion salt<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -3 <abbr title="tablespoon">T</abbr>-bacon fat<br /> -</div> - -<p>Soak the crumbs, milk and egg together for five minutes. -Add the beef, salt, paprika, parsley, onion and celery salt. -Shape into flat cakes one inch thick, two and a half inches in -diameter. Place the fat in the frying-pan and when hot, add -the cakes. Lower the flame and cook seven minutes over a -moderate fire, turning to brown evenly. Serve on a hot platter. -Garnish with parsley. Serve with egg sauce.</p> - - -<div class='recipetitle'><b>Egg Sauce for Meat Balls</b> (Three portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 hard-cooked egg,<br /> -cut fine<br /> -</div> - -<p>Melt the butter, add the flour, salt and paprika. Mix well, -add the milk, and cook for two minutes. Add the hard-cooked -egg sliced, or cut in small pieces. Serve hot with the meat -balls.</p> - - -<div class='recipetitle'><b>Marshmallow Pudding</b> (Three portions)</div> - -<div class='ingredients1'> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 egg-white<br /> -</div> - -<p>Soak the gelatin in cold water for three minutes. Add the -boiling water, and when thoroughly dissolved add the sugar. -Allow to cool. Beat the egg-white stiff. When the gelatin -begins to congeal, beat it until fluffy, add the extracts and -then the egg-white. Beat until stiff. Pour into a moistened -cake pan. When hard and cold, remove from the pan, cut in -one inch cubes and pile in a glass dish.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_384" id="Page_384">[384]</a></span></p> - - - - -<h2>CHAPTER CXXIII</h2> - -<div class='chaptertitle'>THE DIXONS DROP IN FOR DESSERT</div> - - -<div class='cap'>"COME in! Come in!" cried Bob to the Dixons. "You're -just in time to have dessert with us! Bettina, here are -the Dixons!"</div> - -<p>"Do sit down," said Bettina, "and have some Boston cream -pie with us!"</p> - -<p>"Frank won't need urging," said Charlotte. "Our dessert -tonight was apple sauce, and Boston cream pie (whatever it -is) sounds too enticing to be resisted."</p> - -<p>"It looks a little like the Washington pie my mother used -to make," said Frank. "Only that wasn't so fancy on the -top."</p> - -<p>"Washington pie needs whipped cream to make it perfect," -said Bettina, "and as I had no whipped cream I made this with -a meringue."</p> - -<p>"Dessert with the neighbors!" said Frank, laughing. "Charlotte -read me a suggestion the other day that sounded sensible. -A housewife had introduced a new custom into her -neighborhood. Whenever she had planned a particularly good -dessert she would phone a few of her friends not to plan any -dessert for themselves that evening, but to stroll over after -dinner and have dessert with her family. Wasn't that an -idea? It might lead to cooperative meals! We haven't done -our share; have we? We should have telephoned to you to -have the main course with us tonight. Say, Bettina, I like this -Boston cream pie! It's what I call a real dessert!"</p><p><span class="pagenum"><a name="Page_385" id="Page_385">[385]</a></span></p> - -<div class='menu'> -Lamb Chops Creamed Carrots<br /> -Baked Potatoes<br /> -Rolls Butter<br /> -Baked Apples<br /> -Boston Cream Pie Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Creamed Carrots</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-carrots<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<div class='recipetitle'><b>Carrots</b></div> - -<p>Wash and scrape the carrots thoroughly, cover with boiling -water, and allow to boil until tender when pierced with a knitting -needle or a fork. (About twenty minutes.) Drain and -serve with sauce. Carrots may be cut into three-fourth inch -cubes or any fancy shapes, and will cook in less time.</p> - -<div class='recipetitle'><b>White Sauce for Carrots</b></div> - -<p>Melt butter, add the flour, salt and paprika. Mix well. -Gradually add the milk, and cook the sauce until creamy.</p> - - -<div class='recipetitle'><b>Baked Potatoes</b> (Two portions)</div> - -<div class='ingredients1'> -2 potatoes<br /> -</div> - -<p>Wash thoroughly two medium-sized potatoes. With the -sharp point of the knife, make a small cut around the potato -to allow the starch grains to expand. Bake the potato in a -moderate oven until it feels soft and mealy, when pressed with -the hands. (About forty-five minutes.) Break open the potato -to allow the steam to escape. (Turn the potato about in -the oven to insure evenness in baking.)</p> - - -<div class='recipetitle'><b>Bettina's Baked Apples</b> (Two portions)</div> - -<div class='ingredients1'> -2 apples<br /> -½ <abbr title="cup">C</abbr>-"C" sugar<br /> -½ <abbr title="cup">C</abbr>-water<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -A few grains of salt<br /> -</div><p><span class="pagenum"><a name="Page_386" id="Page_386">[386]</a></span></p> - -<p>Wash and core the apples. Mix the sugar, cinnamon, vanilla -and salt, and fill the cavity with the mixture. Place the apples -in a small pan, and pour a little water around them. Bake -twenty-five minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Boston Cream Pie</b> (Six portions)</div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -8 <abbr title="tablespoon">T</abbr>-(one-half <abbr title="cup">C</abbr>-sugar)<br /> -1 egg<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>7</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-flour<br /> -1½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Cream the butter, add the egg. Mix well. Add the sugar -and mix thoroughly. Add the milk alternately with the flour -and baking powder. Mix thoroughly. Add the flavorings. -Bake in two layer-cake pans, fitted with waxed paper, in a -moderate oven for twenty minutes. Spread the following filling -between the layers.</p> - - -<div class='recipetitle'><b>Filling</b></div> - -<div class='ingredients1'> -7 <abbr title="tablespoon">T</abbr>-sugar<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 egg-yolk<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Mix the sugar, flour and salt. Add slowly the egg-yolk, -beaten, and the milk. Stir well. Cook ten minutes in a double -boiler, stirring occasionally to prevent lumping. Add vanilla -and remove from the fire. When partially cool, spread part of -the filling over one layer of the cake. Allow to stand five minutes -and then add more filling. Allow to stand two minutes. -Place the other layer on the top. Spread a meringue over the -whole and place in a hot oven long enough to brown it delicately.</p> - - -<div class='recipetitle'><b>Meringue</b></div> - -<div class='ingredients1'> -1 egg-white<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Add salt to the egg, beat until thick and fluffy, add the -sugar and baking powder and beat one minute.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_387" id="Page_387">[387]</a></span></p> - - - - -<h2>CHAPTER CXXIV</h2> - -<div class='chaptertitle'>RUTH PASSES BY</div> - - -<div class='cap'>"M—M!" said Ruth, walking into Bettina's kitchen late -one afternoon. "What is it that smells so perfectly -delicious?"</div> - -<p>"Lamb stew," said Bettina. "Bob is particularly fond of it, -and we haven't had it for a long time. This is such a cold -day that I thought lamb stew would taste very good tonight."</p> - -<p>"And what are you making now?"</p> - -<p>"Soft gingerbread. It's just ready to pop into the oven, and -then I can go into the living-room with you and we'll visit -in state."</p> - -<p>"Don't, Bettina. I'd much rather talk in your shining little -kitchen with the kettle bubbling on the hearth (only it's a gas -stove and you won't let it bubble long if you think of your -gas bill). 'Kitchen Konfidences!' What a name for a nice -little domestic science book!"</p> - -<p>"Well, we'll stay in the kitchen then, and exchange kitchen -konfidences. Where have you been this afternoon in your -big woolly coat?"</p> - -<p>"Down town to the market. And I did get something besides -food—a small purchase that you advised me to buy. A -box of labels—plain label stickers, you know—to stick on the -boxes that I put away—out of season things and all that. I've -noticed how neatly all your stored-away things are labeled."</p> - -<p>"It saves so much time in finding things. And a label looks -better than writing on the box, for the labels are white and -very often the box is dark pasteboard, and pencil marks are -difficult to see."</p> - -<p>"Well, good-bye, Betty dear, I must run along now."</p><p><span class="pagenum"><a name="Page_388" id="Page_388">[388]</a></span></p> - -<p>Bettina's menu that night consisted of:</p> - -<div class='menu'> -Lamb Stew<br /> -Apple Sauce Rolls<br /> -Gingerbread<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Lamb Stew</b> (Four portions)</div> - -<div class='ingredients1'> -1½ lbs. lamb (from the shoulder)<br /> -3 <abbr title="tablespoon">T</abbr>-lard<br /> -3 <abbr title="cup">C</abbr>-boiling water<br /> -1 small onion<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -1 <abbr title="cup">C</abbr>-tomato<br /> -2 medium-sized potatoes<br /> -2 <abbr title="tablespoon">T</abbr>-rice<br /> -½ <abbr title="cup">C</abbr>-diced carrots<br /> -</div> - -<p>Wipe the meat with a damp cloth, and cut into two-inch -pieces. Place the lard in a frying-pan, and when hot, add the -onion cut fine and allow to brown. Add the meat and brown. -Add the boiling water to the meat and onion, and cook one -minute. Pour all of the contents of the frying-pan into a -sauce pan, and let it cook slowly for one hour. Increase the -heat a little to allow the stew to boil occasionally. Add the -potatoes cut in one-inch cubes, and the diced carrots. In -twenty minutes, add a cup of canned tomato pulp or fresh tomatoes -to the stew. Add the seasoning (salt and cloves), and -cook ten minutes. This allows two hours for the entire stew. -If at this time the stew does not seem thick enough, mix four -tablespoons of water very slowly with two level tablespoons -of flour, stir thoroughly, and pour slowly into the stew. Allow -to cook two minutes and serve.</p> - - -<div class='recipetitle'><b>Soft Gingerbread</b> (Twelve pieces)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-molasses<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter and lard<br /> -¼ <abbr title="cup">C</abbr>-warm water<br /> -1 <abbr title="teaspoon">t</abbr>-soda<br /> -2 <abbr title="teaspoon">t</abbr>-ginger<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -</div> - -<p>Cream the butter and lard, add the sugar, molasses and -warm water; mix well. Mix and sift the soda, ginger, cinnamon, -salt and flour and add to the first mixture. Beat one -minute and pour into a well-buttered pan. Bake in a moderate -oven twenty-five minutes. Serve hot or cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_389" id="Page_389">[389]</a></span></p> - - - - -<h2>CHAPTER CXXV</h2> - -<div class='chaptertitle'>BETTINA ENTERTAINS A SMALL NEIGHBOR</div> - - -<div class='cap'>"INDEED I will keep Kathleen for you," said Bettina to -Mrs. Fulton. "I'll enjoy it. We'll have to invent some -new plays and have such a jolly time that she won't miss her -mother at all."</div> - -<p>"You're sure you don't mind?" asked Mrs. Fulton, anxiously. -"If mother were only stronger, I would leave her -there——"</p> - -<p>"Go right on, Mrs. Fulton, and don't worry one bit! Kathleen -and I are going to have the time of our lives! Let's see—it's -nearly three. Shall I feed her anything?"</p> - -<p>"Well, she had an early lunch, and has just wakened from -her nap. Perhaps she is a little hungry. Are you?"</p> - -<p>"Bed'n delly," replied Kathleen with emphasis.</p> - -<p>"Oh, I know something that's better for little girls than -bread and jelly!" said Bettina, lifting the roly-poly little mite -onto the kitchen table. "I'll make her some good cream toast! -May I, Mrs. Fulton?"</p> - -<p>"Indeed, you may, if you will," said Mrs. Fulton. "I'm -afraid she won't always eat it, though. Well, I'll have to go, I -suppose, if I get to sister Annie's train on time. Then we'll do -a little shopping down town, and I'll be back for Kathleen at -six o'clock sharp."</p> - -<p>"Just whenever it's convenient for you, Mrs. Fulton. Good-bye!"</p> - -<p>"Doodby," echoed Kathleen, apparently without the least regret.</p> - -<p>When Kathleen was established with her cream toast at the<span class="pagenum"><a name="Page_390" id="Page_390">[390]</a></span> -kitchen table, Bettina said, "Now, when you're all through -eating, you and Aunt Bettina will make a beautiful graham -cracker cake for Uncle Bob. But first we'll clean some white -gloves! Shall we?"</p> - -<p>Kathleen nodded solemnly, her mouth full of "dood tream -toast."</p> - -<p>"Well, watch me then, honey-lamb. See, I'll put these dirty -old gloves in this nice Mason jar of clean gasoline, and let 'em -soak awhile. Then once in a while I'll shake 'em up like this. -Then by and by I'll rinse 'em in nice new gasoline, and they'll -be just as white as new. Did you know that, Kathleen?"</p> - -<p>"'Es," said Kathleen, staring wisely.</p> - -<p>"Oh, you little owl! You knew more than Aunt Bettina -then—at least than I knew till yesterday, for I always thought -it necessary to rub white gloves to get them clean. See? This -way I'll drop them down in the gasoline, and won't need to -soil my hands at all! I'll get them out with a clean little stick -or a long fork. There! Now, are we all ready to make the -cake?"</p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Cream Toast</b> (Two portions)</div> - -<div class='ingredients1'> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="tablespoon">T</abbr>-flour<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -2 pieces of toast<br /> -</div> - -<p>Melt the butter, add the flour, mix well, add the milk slowly. -Add the salt and boil two minutes. Dip the toasted bread into -the white sauce, and when soft, remove to the serving dish. -Pour the rest of the sauce over the toast and serve hot. One -teaspoon of sugar may be added to the sauce.</p> - - -<div class='recipetitle'><b>Graham Cracker Cake</b> (Twelve pieces)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -2 egg-yolks<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 egg-whites, beaten<br /> -½ <abbr title="teaspoon">t</abbr>-ground cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="pound">lb.</abbr> graham crackers rolled fine<br /> -</div><p><span class="pagenum"><a name="Page_391" id="Page_391">[391]</a></span></p> - -<p>Cream the butter, add the sugar and heat. Add all the dry -ingredients mixed together alternately with the milk. Beat -two minutes. Add the vanilla and the egg-whites, stiffly -beaten. Bake in square tin pans for twenty-five minutes in a -moderate oven.</p> - - -<div class='recipetitle'><b>White Icing</b></div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-sugar<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -Sifted powdered sugar<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Boil the sugar and the water five minutes without stirring. -Remove from the fire. Add the flavoring, and sufficient sifted -powdered sugar to spread evenly on the cake.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_392" id="Page_392">[392]</a></span></p> - - - - -<h2>CHAPTER CXXVI</h2> - -<div class='chaptertitle'>A SUNDAY NIGHT TEA</div> - - -<div class='cap'>"STIR this chicken a la king a moment for me, will you, -Ruth?" said Bettina. "I'll warm the plates in the oven."</div> - -<p>"What is that brown paper for?"</p> - -<p>"To put under the dishes I'm warming. It breaks the heat -and prevents cracking. There, that cream sauce has cooked -enough now. I'll take it and beat it for a minute. See? There, -now it's ready for the egg and the chicken mixture."</p> - -<p>"Shall I stir it now? Don't you put it back over the fire?"</p> - -<p>"Just for a minute. You see, if any custard or egg sauce -is allowed to cook more than a minute after the egg has been -added, it will curdle."</p> - -<p>"Oh, is it done now? Let me toast the bread for it, will you, -Bettina? I like to make cunning little light brown triangles."</p> - -<p>"I hope I have made enough of this chicken a la king."</p> - -<p>"For eight people? I'm sure that you have, Bettina. Even -for people with as good appetites as Fred and I have! Are -you ready to serve it now?"</p> - -<p>That Sunday evening Bettina served:</p> - -<div class='menu'> -Chicken a la King Toast<br /> -Cakes with Bettina Icing<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_393" id="Page_393">[393]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Chicken a la King</b> (Eight portions)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-cold boiled chicken, cut in <span class='small'><sup>2</sup>/<sub>3</sub></span>-inch cubes<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-button mushrooms, cut in fourths<br /> -4 <abbr title="tablespoon">T</abbr>-pimento, cut in half-inch lengths<br /> -2 <abbr title="tablespoon">T</abbr>-green pepper, cut fine<br /> -5 <abbr title="tablespoon">T</abbr>-butter or chicken fat<br /> -6 <abbr title="tablespoon">T</abbr>-flour<br /> -1½ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -2 egg-yolks<br /> -8 pieces of toast<br /> -</div> - -<p>Boil the green pepper slowly for five minutes. Drain off -the water. Melt the butter, add the flour, salt and paprika, mix -thoroughly, and add the milk, stirring constantly. Cook three -minutes or until quite thick. Remove from the fire, beat one -minute, reheat, add the egg-yolk, mix thoroughly, and add the -chicken mixture. Heat again. Serve immediately by pouring -over slices of toast.</p> - -<p>To prepare the chicken mixture, thoroughly mix the chicken, -half a teaspoon of salt, the mushrooms, the cooked green pepper -and the pimento.</p> - - -<div class='recipetitle'><b>Small Cakes</b> (Fourteen cakes)</div> - -<div class='ingredients1'> -1¼ <abbr title="cup">C</abbr>-sugar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -4 <abbr title="teaspoon">t</abbr>-baking powder<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -2 egg-whites<br /> -</div> - -<p>Cream the butter, add the sugar slowly and continue creaming. -Mix and sift the flour, baking powder and salt and add -these and the milk, vanilla and lemon extracts to the butter and -sugar. Mix well and beat two minutes. Beat the egg-whites -till very stiff and fold these very carefully into the cake mixture. -When thoroughly mixed, fill the cake pans (which have -been prepared with waxed paper) two-thirds of an inch deep -with the mixture.</p> - -<p>Bake twenty-five minutes in a moderate oven, allow to -stand five minutes, then slip a knife around the edges and remove<span class="pagenum"><a name="Page_394" id="Page_394">[394]</a></span> -the cake carefully from the pan. Turn over, remove the -paper and allow the cake to cool. Ice on the bottom side. -When ready for serving, cut in two-inch squares.</p> - - -<div class='recipetitle'><b>Bettina Icing</b></div> - -<p>1 egg-white -1 <abbr title="tablespoon">T</abbr>-cream -1 <abbr title="teaspoon">t</abbr>-vanilla -½ <abbr title="teaspoon">t</abbr>-lemon extract -2 <abbr title="cup">C</abbr>-powdered sugar</p> - -<p>Beat the egg-white add part of the sugar. Add the cream, -vanilla and lemon extracts. Keep beating. Add the rest of -the sugar gradually. (A little more sugar may be needed.) -Beat the icing till very fluffy and until it will spread without -running off the cake. Spread each layer.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_395" id="Page_395">[395]</a></span></p> - - - - -<h2>CHAPTER CXXVII</h2> - -<div class='chaptertitle'>A SHAMROCK LUNCHEON</div> - - -<div class='cap'>BETTINA was entertaining "the crowd" at a shamrock -luncheon, and each guest, to show her enthusiasm for the -charms of "ould Ireland," was wearing somewhere upon her -gown, a bit of green.</div> - -<p>A green basket filled with white carnations and green foliage -stood in the center of the table. White glass candlesticks -with green shades also carried out the color scheme, -while white crocheted favor baskets, filled with dainty green -candies, were at each plate. The table was set for six.</p> - -<p>The name cards were white shamrocks outlined with green -ink and edged with gilt, and the name on each was written in -green.</p> - -<p>Bettina used green ferns for decoration in every possible -place where they might add to the attractiveness of the table, -under the glass dishes and around the baskets containing rolls, -cakes and croutons.</p> - -<p>"You might be Irish yourself, Bettina," said Mary, "you -have such a feeling for green! And isn't the table lovely, -girls!"</p> - -<p>For luncheon Bettina served:</p> - -<div class='menu'> -Grapefruit Cocktail<br /> -Cream of Celery Soup Shamrock Croutons<br /> -Bettina Meat Timbales Brown Sauce<br /> -Asparagus on Toast<br /> -Mashed Sweet Potato Croquettes<br /> -Shamrock Rolls Mint Jelly<br /> -Pepper Salad Sandwiches<br /> -Bombe Glace Shamrock Cakes<br /> -Coffee<br /> -Shamrock Candies<br /> -</div><p><span class="pagenum"><a name="Page_396" id="Page_396">[396]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Grapefruit Cocktail</b> (Six portions)</div> - -<div class='ingredients1'> -2 grapefruit<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -6 green cherries<br /> -Smilax or fern leaves<br /> -</div> - -<p>Peel the grapefruit, remove the white part and the tough -membrane, leaving the fruit. Cut with the scissors into one-inch -cubes. Place in a bowl, add the sugar and allow to stand -in a cold place for one hour. Arrange the servings in six -sherbet glasses. Place one green cherry on the top of each and -garnish the plate with smilax or a fern leaf. Stand the sherbet -glasses on a paper doily on a small serving plate. Arrange -a bit of the green leaf under the sherbet glass (on top of the -doily) so that the green color will be visible through the glass.</p> - - -<div class='recipetitle'><b>Cream of Celery Soup</b> (Six portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-celery, cut fine<br /> -1½ <abbr title="cup">C</abbr>-water<br /> -4 <abbr title="tablespoon">T</abbr>-butter<br /> -6 <abbr title="tablespoon">T</abbr>-flour<br /> -2½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -2 <abbr title="tablespoon">T</abbr>-whipped cream<br /> -</div> - -<p>Wash the celery thoroughly, and cut into small pieces. Add -the small leaves and the water. Simmer for thirty-five minutes. -Strain through a coarse strainer, rubbing all of the pulp -through. Melt the butter, add the flour, salt and paprika. -Add the milk and cook two minutes, stirring to prevent scorching. -Add the celery stock and the pulp. Cook one minute. -Fill bouillon cups three-fourths full, add two pinches of parsley -and one teaspoon of cream to each serving.</p> - - -<div class='recipetitle'><b>Shamrock Croutons</b> (Six portions)</div> - -<div class='ingredients1'> -6 slices bread<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cut the slices of bread half an inch thick and cut pieces out of -each with a shamrock cooky cutter. Toast on each side until -a delicate brown. Butter and sprinkle with salt, serve warm -with soup.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_397" id="Page_397">[397]</a></span></p> - - - - -<h2>CHAPTER CXXVIII</h2> - -<div class='chaptertitle'>AT DINNER</div> - - -<div class='cap'>"MARY gave a waffle party today," announced Bettina at -the dinner table.</div> - -<p>"A waffle party in the afternoon?" said Bob. "That was -queer! Usually at afternoon parties you women serve tiny -little cups of tea and dainty olive sandwiches, almost too small -to be visible; don't you? Waffles are more sensible, I think, -but it seems a shame that we men had to miss such a party."</p> - -<p>"Well, I'm afraid I'll have to acknowledge that we had a -very good time without you," laughed Bettina, wickedly. "It -has been cold today, you know, and Mary's kitchen was so -warm and bright and cozy! We all went out there and took -turns baking the waffles. We consumed a large number of -them, and had a very jolly informal kind of time. We housekeepers -compared notes and gave each other advice and really -learned a great many things."</p> - -<p>"Such as——"</p> - -<p>"Well, Alice tells me that when she makes a devil's food -cake she removes all of the melted chocolate from the pan by -adding a little flour which mixes in thoroughly and saves any -waste of chocolate. Surely that is worth knowing."</p> - -<p>"It certainly is, though I'll admit that I don't quite understand -your language."</p> - -<p>"Well, cheer up, Bob! There are times when I confess that -I don't quite understand the automobile explanations you so -often give me of late!"</p> - -<p>Their dinner that evening consisted of:</p> - -<div class='menu'> -Pork Chops Mashed Potatoes<br /> -Creamed Carrots Bettina Salad<br /> -Orange Dessert<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_398" id="Page_398">[398]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Chops</b> (Two portions)</div> - -<div class='ingredients1'> -2 pork chops<br /> -½ <abbr title="cup">C</abbr>-cracker crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-egg<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -1 <abbr title="tablespoon">T</abbr>-bacon fat<br /> -</div> - -<p>Wipe the chops with a damp cloth. Mix the crumbs and -the salt. Beat the egg and the water together. Dip the chops -in the crumbs, then in the egg mixture and then in the crumbs. -Place the bacon fat in the frying-pan and when hot add the -chops. Brown thoroughly on both sides, add half a cup of -water, and cook over a moderate fire until tender. (About -thirty minutes.) Cover with a lid while cooking. More water -may be needed to prevent burning.</p> - - -<div class='recipetitle'><b>Bettina Salad</b> (Two portions)</div> - -<div class='ingredients1'> -1 tomato<br /> -1 green pepper<br /> -2 <abbr title="tablespoon">T</abbr>-pimento cut in small pieces<br /> -2 <abbr title="tablespoon">T</abbr>-grated cheese<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-onion salt<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -2 pieces of lettuce<br /> -</div> - -<p>Arrange the lettuce leaves on a plate. Place a slice of tomato, -two slices of green pepper, one tablespoon of pimento -and one tablespoon of cheese on each serving. Mix the salad -dressing with salt, paprika, celery and onion salts. Pour half -of the mixture over a portion of the salad.</p> - - -<div class='recipetitle'><b>Orange Dessert</b> (Two portions)</div> - -<div class='ingredients1'> -2 slices of sponge cake<br /> -1 orange<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats, cut fine<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-whipped cream<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Add the vanilla and the sugar to the whipped cream. Arrange -the slices of cake on the plates. Place one-fourth of the -orange, divided into sections and sprinkled with sugar, on each -slice. Pile the whipped cream on the orange. Place one tablespoon -of nut meats and the remaining fourth of the orange -(cut small) on each portion. Do not arrange this dessert until -just ready to serve.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_399" id="Page_399">[399]</a></span></p> - - - - -<h2>CHAPTER CXXIX</h2> - -<div class='chaptertitle'>AN ANNIVERSARY DINNER</div> - - -<div class='cap'>"THIS is some dinner, Bettina!" said Bob, over his dessert. -"It's like a celebration, somehow, with the -pink candles on the table, and the flowers, and the company -menu. Why, Bettina, I do believe it is an anniversary! -Isn't it? Let me see! The second anniversary of -our engagement!"</div> - -<p>"I've been waiting to see if you would remember that, -Bob, and I must say that I'm a little ashamed of you! After -all, it took the pink candles and the company dinner to -make you think of it! Well, I suppose men are all alike!" -And she sighed the sigh of deep disillusionment.</p> - -<p>Bob waited for a moment to see the dimple reappear in -her cheek, and the twinkle in her eyes, and then he, too, -sighed—a sigh of relief.</p> - -<p>"Bless your heart, Bettina, don't you sigh like that again! -You almost had me thinking that you were in earnest. Now -you took the very nicest way to remind me of that anniversary. -Instead of feeling neglected like some women——"</p> - -<p>"What do you know about 'some women,' Bob?"</p> - -<p>"Only what I've read in books——"</p> - -<p>"Well, the books don't know. But I give you fair warning, -Bob, that on the next anniversary you fail to remember, -I'll feed you bread and milk, and not chicken."</p> - -<p>"This is a fine dessert," said Bob meekly and tactfully.</p><p><span class="pagenum"><a name="Page_400" id="Page_400">[400]</a></span></p> - -<p>"Do you like it? I enjoy making it, it looks so light and -fluffy. I pile it very lightly into the glass dish to make it -that way. I prefer gelatin in glass dishes, don't you, Bob?"</p> - -<p>"You bet I do! Everything about this anniversary dinner -is fine except for my own stupidity!"</p> - -<p>That night Bettina served:</p> - -<div class='menu'> -Bettina's Chicken En Casserole<br /> -Whole Wheat Bread Butter<br /> -Cranberry Jelly<br /> -Head Lettuce with Salad Dressing<br /> -Bettina's Sponge<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina's Chicken En Casserole</b> (Two portions)</div> - -<div class='ingredients2'> -4 pieces of chicken<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-lard<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-cooked potatoes, cut in cubes<br /> -½ <abbr title="cup">C</abbr>-cooked carrots<br /> -¼ <abbr title="cup">C</abbr>-cooked celery<br /> -1 <abbr title="tablespoon">T</abbr>-raw onion<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Roll the chicken in the flour. Place the lard in the frying-pan, -and when very hot, add the chicken, browning thoroughly -on all sides. Season with the salt. Place in the -casserole and add the boiling water. Cover, and place in a -moderate oven for one hour. Melt the butter, and when -hot, add the potatoes, carrots, onion, celery and salt. Stir -constantly, and when well-browned, add to the chicken -mixture. Allow to cook for half an hour. More water may -be needed. Serve in the casserole.</p> - - -<div class='recipetitle'><b>Bettina's Sponge</b> (Three portions)</div> - -<div class='ingredients2'> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -1 <abbr title="tablespoon">T</abbr>-cold water<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -1 <abbr title="cup">C</abbr>-boiling water<br /> -½ <abbr title="cup">C</abbr>-whipped cream<br /> -6 cocoanut macaroons, crushed<br /> -8 candied cherries, cut fine<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats, cut fine<br /> -</div> - -<p>Add the cold water to the gelatin and allow it to stand<span class="pagenum"><a name="Page_401" id="Page_401">[401]</a></span> -five minutes. Add the sugar and the lemon juice. Mix -well, and add boiling water. When thoroughly dissolved, -allow to cool. When the mixture begins to congeal, or -thicken, add the whipped cream, crushed macaroons, cherries -and nut meats. Beat until the mixture begins to thicken. -Pile lightly into a glass dish and set away to harden for -one hour.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_402" id="Page_402">[402]</a></span></p> - - - - -<h2>CHAPTER CXXX</h2> - -<div class='chaptertitle'>RUTH COMES TO DINNER</div> - - -<div class='cap'>"HOW do you like this kind of meat, Ruth?" asked Bob. -"It is a little invention of Bettina's own. I call it a -symphony and no 'mis-steak.'"</div> - -<p>"It is an economy, not a symphony," said Bettina, "but -if it leads you to make such dreadful puns as that, I'll wish -I had fed you something else for dinner."</p> - -<p>"To me," said Ruth, "this dish is a delicacy and a despair. -How can you think of things like this? I know I -never could do it in the wide world!"</p> - -<p>"I can't compose symphonies or poems," said Bettina, -"so I express myself in this way. And most of my music -is played in a simple key. It is difficult to think of a variety -of inexpensive meat dishes, and sometimes I have to invent -them in order to keep within my allowance, and still vary -my menus. Creamed onions are economical and healthful, -too, so you see that my whole dinner is inexpensive."</p> - -<p>"And also delicious," said Ruth. "I don't see how you -manage to keep cooked onions from having a strong smell, -and to keep the house so free from the odor."</p> - -<div class='poem2'> -"O that someone would patent<br /> -<span style="margin-left: 0.5em;">That someone would patent and sell</span><br /> -<span style="margin-left: 0.5em;">An onion with an onion taste</span><br /> -<span style="margin-left: 0.5em;">And with a violet smell,"</span><br /> -</div> - -<div class='unindent'>quoted Bob.</div><p><span class="pagenum"><a name="Page_403" id="Page_403">[403]</a></span></p> - -<p>"Well," said Bettina, "I'm afraid that a house in which -onions have recently been cooking, can't be entirely free -from the odor, but I largely overcome the difficulty by -peeling them under cold water, and then cooking them in -an uncovered vessel. Then, too, I wonder if you know that -boiling them for five minutes and then draining them and -covering them with boiling water again—even draining -them twice and finishing the cooking in fresh boiling water—is -a splendid thing for taking away the strong taste."</p> - -<p>"No, I didn't know that. Bettina, dear, your kind of -apple sauce is as fine a dessert as I ever ate."</p> - -<p>"You're good to say so, Ruth. I was afraid when I urged -you to stay tonight that you might think this meal very -plain and simple for a guest, but I know it is healthful and -economical and Bob seems to thrive, so I'll not be remorseful."</p> - -<p>"Just let me ask you what gives this apple sauce such a delicate -flavor. It isn't a bit like common, ordinary apple -sauce."</p> - -<p>"I don't know; maybe it's the butter. I always put that -in, and a few grains of salt. This has also a thin slice of -lemon cooked in it—rind and all—and of course there is a -little cinnamon, though some people prefer nutmeg. Then -I try to be careful in putting in the sugar, for I know that -some apples require more than others. These were tart -apples; I like them better for apple sauce."</p> - -<div class='poem'> -"The reason why I'm never cross<br /> -<span style="margin-left: 0.5em;">Is 'cause I'm fed on apple sauce,"</span><br /> -</div> - -<div class='unindent'>remarked Bob complacently.</div> - -<div class='poem'> -"But I am sure you'd fret and cry<br /> -<span style="margin-left: 0.5em;">If fed instead on apple pie,"</span><br /> -</div> - -<div class='unindent'>added Ruth.</div><p><span class="pagenum"><a name="Page_404" id="Page_404">[404]</a></span></p> - -<p>"Not Bettina's apple pie!" said Bob decidedly. "You -may just be sure that it would improve any disposition!"</p> - -<p>Dinner that night consisted of:</p> - -<div class='menu'> -Bettina Steak<br /> -New Potatoes with Maitre d'Hotel Sauce<br /> -Creamed Onions<br /> -Apple Sauce<br /> -Bread Butter<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina Steak</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> ground beef from the round<br /> -¼ <abbr title="cup">C</abbr>-bread crumbs<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -1 egg, well beaten<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -½ <abbr title="teaspoon">t</abbr>-onion juice or onion salt<br /> -½ <abbr title="teaspoon">t</abbr>-chopped green pepper<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Soak the crumbs in milk for three minutes, add the meat, -egg, nutmeg, onion juice, parsley, salt, green pepper and -paprika. Mix well. Pat into shape one and one-half inches -thick in a well buttered tin pan. Cook five minutes under -a very hot broiler. Turn down the heat a little and cook -ten minutes more. Turn the steak into another buttered -pan the same size and cook that side ten minutes. Pie -tins may be used to cook the meat in.</p> - - -<div class='recipetitle'><b>Creamed Onions</b> (Four portions)</div> - -<div class='ingredients2'> -6 onions<br /> -1½ <abbr title="cup">C</abbr>-vegetable white sauce<br /> -</div> - -<p>Peel six medium sized onions under cold water. Place -in a stew-pan and cover with boiling water. Boil five minutes, -drain, cover again with boiling water and cook ten -minutes. Drain, recover with boiling water and cook ten -minutes longer or until tender. Serve with hot white sauce.</p> - - -<div class='recipetitle'><b>Apple Sauce</b></div> - -<div class='ingredients1'> -6 tart apples<br /> -½ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 thin slice of lemon<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-butter<br /> -A few grains of salt<br /> -</div><p><span class="pagenum"><a name="Page_405" id="Page_405">[405]</a></span></p> - -<p>Wash, peel, quarter and core the apples. Add the water, -cover the kettle with a lid and cook till apples are soft. Add -other ingredients. Cook enough longer to dissolve the -sugar. Mash or put through a colander, if desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_406" id="Page_406">[406]</a></span></p> - - - - -<h2><i>APRIL.</i></h2> - -<div class='poem2'> -<i>Tell me, housewife blithe and fair.<br /> -<span style="margin-left: 1em;">How does your garden grow?</span><br /> -Crisp and green the lettuce there,——<br /> -<span style="margin-left: 1em;">Onions, row by row,——</span><br /> -Radishes beyond compare!<br /> -Spring and I with tender care<br /> -<span style="margin-left: 1em;">Watch them well, you know!</span></i><br /> -</div> - -<div class="figcenter" style="width: 470px;"> -<img src="images/oi_408.jpg" width="470" height="573" alt="woman gardening" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_407" id="Page_407">[407]</a></span></p> - - - - -<h2>CHAPTER CXXXI</h2> - -<div class='chaptertitle'>MILDRED'S SPRING VACATION</div> - - -<div class="image-left"> -<img src="images/oi_409.jpg" width="275" height="271" alt="Woman reading cookbook, girl watching" /> -</div> - -<div class='unindent'><span class='letter'>"I</span> WAS so afraid Father -wouldn't let me come, -Aunt Bettina!" exclaimed Mildred, -after the first greetings. -"And your letter sounded so -jolly—about the cooking and -all—well, if Father had said -'no' I should simply have died."</div> - -<p>"Died, Mildred?" asked Bob. -"I must say you look fairly -healthy to me, too much so to -pine away soon!"</p> - -<p>"I don't intend to die now, Uncle Bob! I'm going to live -and have the most fun helping Aunt Bettina! I like that -so much better than lessons. I brought two aprons in my -suit case; Mother said I acted as if I wouldn't meet anybody -in a three day visit but your kitchen stove. And to tell the -truth, Aunt Bettina, I just hope I won't! I'd rather help -you cook than see sights or meet people."</p> - -<p>"Oh, dear!" exclaimed Bob tragically. "Just when I was -counting on you to climb to the dome of the capitol with -me, too! Why was I ever born?"</p> - -<p>"You'll have to do your climbing alone, I'm afraid," Mildred -replied cheerfully. "Now, Aunt Bettina, may I set -the table for you? Do show me what you are going to -have for dinner! Little custards? Oh, how cunning! -Made in moulds and served cold with maple syrup? Aunt<span class="pagenum"><a name="Page_408" id="Page_408">[408]</a></span> -Bettina, I just believe I could make that dessert myself! -Will you teach me while I'm here?"</p> - -<p>The dinner consisted of:</p> - -<div class='menu'> -Round Steak En Casserole Baked Potatoes<br /> -Lettuce Salad Bettina Dressing<br /> -Steamed Custard Maple Syrup<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Round Steak En Casserole</b> (Three portions)</div> - -<div class='ingredients2'> -1 <abbr title="pound">lb.</abbr> round steak, cut one inch thick<br /> -½ <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-onion, cut fine<br /> -2 <abbr title="tablespoon">T</abbr>-green pepper, cut fine<br /> -1 <abbr title="cup">C</abbr>-diced carrots<br /> -2 <abbr title="cup">C</abbr>-water<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Place the meat, which has been wiped with a damp cloth, -upon a meat board. Cut into four pieces. Pound the flour -into the meat on both sides, using a meat pounder or the -side of a heavy saucer. Butter the casserole, add a layer of -meat, then onions and green peppers. Add the carrots. -Add the salt to the water and pour over the meat. Cover -closely. Place in a moderate oven and allow to cook slowly for -two hours. More water may be needed before the meat -is done. Serve in the casserole.</p> - - -<div class='recipetitle'><b>Lettuce Salad</b> (Three portions)</div> - -<div class='ingredients1'> -6 pieces of lettuce<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Arrange the lettuce, which has been washed and chilled, -upon three plates. Sprinkle the lettuce with salt and serve -with the following dressing:</p> - - -<div class='recipetitle'><b>Bettina Dressing</b></div> - -<div class='ingredients1'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-salad dressing<br /> -1 <abbr title="teaspoon">t</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-chopped pickle<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -1 <abbr title="tablespoon">T</abbr>-pimento catsup<br /> -¼ <abbr title="cup">C</abbr>-celery, cut fine<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats, cut fine<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div><p><span class="pagenum"><a name="Page_409" id="Page_409">[409]</a></span></p> - -<p>Beat the salad dressing, add the oil, pickle, pimento, -catsup, celery, nut meats, salt and paprika. Beat one minute. -Pour three tablespoons of the mixture over each portion -of the lettuce. Serve very cold.</p> - - -<div class='recipetitle'><b>Steamed Custard</b> (Four custards)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-milk<br /> -2 eggs<br /> -3 <abbr title="tablespoon">T</abbr>-sugar<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -¼ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-grated nutmeg<br /> -</div> - -<p>Beat the eggs, add the sugar, salt, vanilla, and lemon -extract. Mix thoroughly. Butter four custard cups. Fill -a pan four inches deep with hot (not boiling) water. Set -the cups in the pan and place in a moderately slow oven for -thirty-five or forty minutes (or until a knife inserted in -the custard comes out clean). Serve cold with maple syrup -poured over it.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_410" id="Page_410">[410]</a></span></p> - - - - -<h2>CHAPTER CXXXII</h2> - -<div class='chaptertitle'>HELPING BETTINA</div> - - -<div class='cap'>"MILDRED helped me get the dinner tonight," said -Bettina, as they sat down at the table.</div> - -<p>"Indeed I did, Uncle Bob!" exclaimed the little girl delightedly. -"And I'm having so much fun that I don't ever, -ever, ever want to go home! Aunt Bettina is going to show -me how to make cookies tomorrow!"</p> - -<p>"Is she?" said Bob. "Well, don't eat 'em all up before -I get here. Save me six fat ones, with raisins in. Don't -forget the raisins."</p> - -<p>"I set the table, Uncle Bob, and I made the rice croquettes -into that cunning shape, and when they were fried, -I put in the jelly! Don't they look nice?"</p> - -<p>"The most artistic rice croquettes, I ever ate!" declared -Bob.</p> - -<p>"And wait till you see the dessert! I fixed that; Aunt -Bettina showed me how. But I won't tell you what it is—yet. -I know you'll like it, though."</p> - -<p>"Well, you're a great little helper, Mildred, aren't you!"</p> - -<p>"That's just what Aunt Bettina says. And I've learned -so many things! I didn't know before that it was easier -to cut up marshmallows with the scissors than any other -way. Oh, Aunt Bettina! I almost told him about our dessert!"</p> - -<p>"Marshmallows? Marshmallows?" said Bob. "A clue,<span class="pagenum"><a name="Page_411" id="Page_411">[411]</a></span> -I do believe! I have it: 'Marshmallows served with scissors!'"</p> - -<p>"Oh, Uncle Bob, you're too funny!" cried Mildred, shouting -with laughter.</p> - -<p>"Appreciated at last!" said Bob.</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Lamb Chops Rice Croquettes<br /> -Creamed Peas<br /> -Bread Butter<br /> -Sponge Cake Whipped Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Broiled Lamb Chops</b> (Three portions)</div> - -<div class='ingredients1'> -3 lamb chops<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-parsley<br /> -</div> - -<p>Wipe and trim the chops. Place on a hot tin pan four -inches from a direct hot flame (under a broiler). Cook two -minutes, turn and thoroughly cook the other side for two -minutes. Lower the flame a little, add the salt and pepper, -and cook for eight minutes more. (A little longer if the -chops are very thick.) Remove to a warm platter, dot with -butter, add the parsley and serve immediately.</p> - - -<div class='recipetitle'><b>Rice Croquettes with Jelly</b> (Three croquettes)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-steamed rice<br /> -1 egg-yolk<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-grape jelly<br /> -</div> - -<p>Mix the steamed rice, egg-yolk, butter, paprika, salt and -parsley. Shape into flat disks one inch thick and three -inches in diameter. Roll in flour. Make an indentation in -the center of each with a spoon, to hold the jelly. Fry in -hot deep fat until brown. Drain, the wrong side up. Heat -in a hot oven and serve hot. Place a cube of jelly in the -center of each.</p><p><span class="pagenum"><a name="Page_412" id="Page_412">[412]</a></span></p> - - -<div class='recipetitle'><b>Sponge Cake with Whipped Cream</b> (Three portions)</div> - -<div class='ingredients2'> -3 slices of stale cake (three by three by one inch)<br /> -8 marshmallows cut in cubes<br /> -3 <abbr title="tablespoon">T</abbr>-canned cherries<br /> -3 <abbr title="tablespoon">T</abbr>-cherry juice<br /> -4 <abbr title="tablespoon">T</abbr>-whipping cream<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -1½ <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Beat the cream until stiff, add the vanilla, marshmallows -and sugar. Arrange the cake in glass sherbet dishes. Place -a tablespoon of cherries and a tablespoon of juice on each -slice. Place one and a half tablespoons of the whipped -cream mixture on each portion. Allow to stand in a cold -place for five minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_413" id="Page_413">[413]</a></span></p> - - - - -<h2>CHAPTER CXXXIII</h2> - -<div class='chaptertitle'>HELPING WITH A COMPANY DINNER</div> - - -<div class='cap'>"COOKING a company dinner is such fun!" sighed -Mildred. "I like the dinner part, but I always wish -that the company would stay away at the last minute."</div> - -<p>"Oh, you'll like Mr. Jackson, Mildred. He's one of -Uncle Bob's best friends, and so nice and jolly!"</p> - -<p>"The jolly men always like to tease, and the ones who -aren't jolly are always cross. I don't intend to get married -myself. I'm going to live in a nice little bungalow like -this one and do my own cooking."</p> - -<p>"Will you live all alone?" asked Bettina.</p> - -<p>"I'll adopt some children—seven or eight, I think,—all -girls. I don't want any boys around."</p> - -<p>"Your bungalow will have to be larger than this to accommodate -them all if you adopt seven or eight."</p> - -<p>"I don't want a large one; that would spoil the fun. I'll -let the children take turns sleeping on the floor. Children -always love to sleep on the floor, and mothers never like -to have them do it! I wonder why? Now, will you let -me brown the flour for the gravy?"</p> - -<p>"Yes, dear. Put half a cup of white flour in that frying-pan -over the fire and keep stirring it constantly until it is a -nice brown color, about like powdered cinnamon."</p> - -<p>"This way?"</p> - -<p>"Yes, Mildred; a little darker than that, but keep stirring -it so that it won't burn. There, that's exactly right!"</p> - -<p>That evening Bettina served:</p><p><span class="pagenum"><a name="Page_414" id="Page_414">[414]</a></span></p> - -<div class='menu'> -Leg of Lamb with Browned Potatoes<br /> -Gravy<br /> -Egg and Lettuce Salad<br /> -Strawberry Shortcake Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Leg of Lamb and Browned Potatoes</b> (Four portions)</div> - -<div class='ingredients1'> -3 <abbr title="pound">lb.</abbr> leg of lamb<br /> -6 potatoes<br /> -1 <abbr title="tablespoon">T</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-bacon fat<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Allow the lamb to stand in cold water for ten minutes. -Remove and wipe dry. Place the fat in a frying-pan. Add -the meat and cook until thoroughly browned on all sides. -Place in the fireless cooker (or a slow oven) and surround -the meat with the potatoes. Sprinkle with the salt and -paprika. Add the water. (If in the cooker, place the heated -disks under and over the meat.) Cook two hours.</p> - - -<div class='recipetitle'><b>Gravy</b> (Four portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-browned flour<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-white pepper<br /> -1½ <abbr title="cup">C</abbr>-meat stock and water<br /> -</div> - -<p>Remove the meat from the pan in which it was cooked -(also remove the potatoes) and add sufficient water to the -stock in the pan to make one and a half cups all together. -Melt the butter, add the browned flour and a tablespoon of -the stock. Mix well, and add the salt and pepper. Add the -remaining stock; cook, stirring constantly for two minutes. -Pour into a heated gravy dish. Serve at once.</p> - - -<div class='recipetitle'><b>Egg and Lettuce Salad</b> (Four portions)</div> - -<div class='ingredients1'> -8 pieces of lettuce<br /> -4 hard-cooked eggs<br /> -4 radishes<br /> -4 young onions<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -8 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Arrange two pieces of lettuce on each plate. Slice an -egg, a radish and an onion and arrange these upon the -lettuce leaves. Sprinkle each portion with a fourth of the -seasoning. Place two tablespoons of salad dressing on each -portion. Have all the ingredients cold before combining.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_415" id="Page_415">[415]</a></span></p> - - - - -<h2>CHAPTER CXXXIV</h2> - -<div class='chaptertitle'>MILDRED'S DAY</div> - - -<div class='cap'>"I HELPED to make the cunning little biscuits, Uncle -Bob," explained Mildred at dinner.</div> - -<p>"You did?" said Bob, feigning astonishment. "You rolled -them out with a rolling pin, I suppose, and——"</p> - -<p>"Oh, no, Uncle Bob! You ought never to use a rolling -pin, Aunt Bettina says!" said Mildred in a horrified tone, as -if she had been cooking for the First Families for a score -of years. "Good cooks always pat down the dough—they -never roll it out."</p> - -<p>"Well, what do you do first? Stir up the dough with a -spoon?"</p> - -<p>"No, indeed; you use a knife. Then you pat the dough -down, and cut out the dear little biscuits with a biscuit -cutter."</p> - -<p>"And put them side by side in a nicely buttered pan? I -know how!"</p> - -<p>"But you don't butter the pan," said Mildred triumphantly. -"Or flour it, either. Aunt Bettina says that lots -of people think the pan has to be buttered or floured, but -they're wrong. It's lots better to put the biscuits into a nice -clean pan."</p> - -<p>"But don't they stick to it, and burn?"</p> - -<p>"No, indeed! They don't burn a bit! Look at these!" -said Mildred, delighted to find the opportunity to impart -some of her newly acquired knowledge.</p> - -<p>"Well, what else did you help Aunt Bettina to make?"</p><p><span class="pagenum"><a name="Page_416" id="Page_416">[416]</a></span></p> - -<p>"These nice stuffed onions. It was fun to make them, -even though I don't like onions. I ground up the dry -bread that Aunt Bettina keeps in the jar by the stove."</p> - -<p>"Well, you can tell Mother Polly that Aunt Bettina will -make a good cook of you yet!"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Rolled Stuffed Steak Potatoes au Gratin<br /> -Stuffed Onions<br /> -Sour Cream Biscuits Currant Jelly<br /> -Sliced Bananas Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Stuffed Onions</b> (Four portions)</div> - -<div class='ingredients1'> -4 onions<br /> -½ <abbr title="cup">C</abbr>-bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-tomato pulp<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-parsley<br /> -1 <abbr title="tablespoon">T</abbr>-pimento<br /> -1 egg-yolk<br /> -¼ <abbr title="cup">C</abbr>-cooked celery<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Wash and peel the onions. Cook for ten minutes in boiling -water. Rinse with cold water to make them firm. -Push out the centers. Place the onions in a well-buttered -baking pan and fill each onion with filling. Place in a -moderate oven for twenty minutes.</p> - - -<div class='recipetitle'><b>Filling</b></div> - -<p>Mix the crumbs, tomato pulp, butter, parsley, pimento, -salt, egg yolks and celery. Cook for one minute. Fill each -onion case carefully with the mixture. Then pour the -following sauce about the onions before placing them in the -oven:</p> - - -<div class='recipetitle'><b>White Sauce</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>6</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Melt the butter, add the flour, salt and paprika. Mix -well, add the milk, and cook for one minute.</p><p><span class="pagenum"><a name="Page_417" id="Page_417">[417]</a></span></p> - - -<div class='recipetitle'><b>Sour Cream Biscuits</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -3 <abbr title="tablespoon">T</abbr>-fat<br /> -¼ <abbr title="teaspoon">t</abbr>-soda<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sour milk<br /> -</div> - -<p>Mix the flour, salt and baking powder. Cut in the fat -with a knife. Add the soda to the milk, and when the -effervescing ceases, add slowly to the dry ingredients. (All -the milk may not be needed.) When a soft dough is -formed, toss onto a floured board. Pat into shape, cut -with a biscuit cutter, and place side by side on a tin pan or -baking sheet. Bake fifteen minutes in a moderately hot -oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_418" id="Page_418">[418]</a></span></p> - - - - -<h2>CHAPTER CXXXV</h2> - -<div class='chaptertitle'>POLLY COMES FOR MILDRED</div> - - -<div class='cap'>"SO you've been teaching Mildred to cook?" asked Polly -as they sat down to dinner.</div> - -<p>"Oh, Mother, I've learned so much!" cried Mildred with -enthusiasm. "And when I'm married, I'm going to have a -dear little kitchen just like Aunt Betty's! Aunt Betty does -know the very best way to do everything! Why, Mother, -I think she's a better cook even than Selma, and not half -so cross when I bother!"</p> - -<p>"Bother!" said Bettina. "Why, Mildred, you've been a -real help to me!"</p> - -<p>"I hope so," laughed Polly, "but I'm not so sure. Children -never worry me—it's fortunate, isn't it?—but I don't -see how on earth anyone can cook with a child in the -kitchen! I wanted Selma to teach Mildred, but I hadn't -the heart to insist when she objected to the plan."</p> - -<p>"H—m, Selma!" said Mildred with scorn. "Why, Mother, -Selma doesn't even know enough to line her cake pans with -waxed paper! She butters 'em! And I don't believe we -have a spatula in the whole house!"</p> - -<p>"A—what?" said Polly in a puzzled tone. "I don't believe -I——"</p> - -<p>"Don't you know what a spatula is, Mother?" asked -Mildred didactically. "Why, it's one of those flattened out -spoon-things to use in the kitchen. We ought to have one. -And—Mother, you ought to see how much mayonnaise -Aunt Bettina makes at a time! It'll keep, you know."</p><p><span class="pagenum"><a name="Page_419" id="Page_419">[419]</a></span></p> - -<p>"Goodness!" said Polly tragically. "What a dreadful -thing it will be to live with a child who knows more than -I do!"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Veal Chops<br /> -Baked Potatoes Escalloped Onions<br /> -Bread Butter<br /> -Mocha Cake Mocha Icing<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Escalloped Onions</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-onions<br /> -1 qt. water<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-pepper<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="cup">C</abbr>-buttered crumbs<br /> -</div> - -<p>Wash and peel the onions. Cook in one quart of water. -Allow to boil five minutes. Change the water and continue -boiling ten minutes. Change the water again, and when -thoroughly cooked (about fifteen minutes more), remove -from the fire and drain.</p> - -<p>Melt the butter, add the flour and salt and mix thoroughly. -Add the milk and cook one minute. Add the -onions, and pour the mixture into a well-buttered baking -dish. Place the buttered crumbs on the top of the onions -and bake in a moderate oven for twenty minutes.</p> - - -<div class='recipetitle'><b>Mocha Cake</b> (Twelve portions)</div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -2 eggs<br /> -1 <abbr title="cup">C</abbr>-strong coffee<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -2 <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -</div> - -<p>Cream the butter, add the sugar and cream the mixture, add -the egg-yolks, mix well and add the coffee, vanilla, flour and -baking powder. Beat two minutes. Add the stiffly beaten egg-whites. -Pour the mixture into two layer-cake pans prepared -with waxed paper. Bake twenty-five minutes in a -moderate oven. When cool, spread with the mocha icing.</p><p><span class="pagenum"><a name="Page_420" id="Page_420">[420]</a></span></p> - - -<div class='recipetitle'><b>Mocha Icing</b> (Twelve portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-strong boiling coffee<br /> -1 <abbr title="teaspoon">t</abbr>-vanilla<br /> -1½ <abbr title="cup">C</abbr>-powdered sugar<br /> -</div> - -<p>Mix the vanilla with the coffee. Add the powdered sugar -slowly until the proper consistency to spread. Spread over -one layer and place the upper layer on the lower. Place the -icing on the top layer and on the sides. More sugar may -be needed.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_421" id="Page_421">[421]</a></span></p> - - - - -<h2>CHAPTER CXXXVI</h2> - -<div class='chaptertitle'>MILDRED'S PLANS</div> - - -<div class='cap'>"I SUPPOSE that when we get home again, Mildred -will be insisting that we reorganize our household -along the lines of yours, Bettina," laughed Polly. "I can -just hear Selma's outbursts at the idea of any changes in -her department."</div> - -<p>"But you can always smile Selma out of her 'spells,' -Mother," coaxed Mildred. "And just think, Selma doesn't -even know what a fireless cooker is! We'll have to explain -it to her."</p> - -<p>"What can you make in a fireless cooker, Mildred?" -asked Polly of her little daughter, who was fairly bursting -with her newly acquired information.</p> - -<p>"Oh, Mother, this roast! Isn't it good? Aunt Betty kept -it in the cooker almost four hours, and think how much -gas that saved!"</p> - -<p>"Well, I'll admit that such an item would appeal to your -father, Mildred," Polly replied, "so I think I'll leave it to -you to get around him and Selma. I'm sure," she continued, -turning to Bob, "that such an undertaking can reasonably -be expected to occupy Mildred for some time. But -I do like the roast."</p> - -<p>"The roast?" said Bob. "It is good, Polly, but you -needn't think that this is a company meal, especially. Why, -Bettina gives me company dinners every day!"</p> - -<p>For dinner that night they had:</p> - -<div class='menu'> -Pot Roast Gravy<br /> -Boiled Rice<br /> -Apple and Nut Salad<br /> -Chocolate Pie<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_422" id="Page_422">[422]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pot Roast</b> (Four portions)</div> - -<div class='ingredients1'> -2½ lbs. of beef (a rump roast)<br /> -2 <abbr title="tablespoon">T</abbr>-bacon drippings<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -1 bay leaf<br /> -4 cloves<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-pepper<br /> -¼ <abbr title="cup">C</abbr>-diced carrots<br /> -¼ <abbr title="cup">C</abbr>-diced turnips<br /> -2 <abbr title="tablespoon">T</abbr>-chopped onions<br /> -¼ <abbr title="cup">C</abbr>-celery<br /> -3 <abbr title="cup">C</abbr>-boiling water<br /> -</div> - -<p>Place the bacon drippings in a frying-pan. Roll the beef -in the flour, and when the fat is hot, add the beef and -brown thoroughly on all sides. Place the meat in a kettle, -and add the vegetables. Pour the water in the frying-pan -to remove any fat. Pour all over the meat. Add the bay -leaf, cloves and salt. Cover closely and allow to cook very -slowly for three and a half hours. Turn the meat after the -second hour. This is a good fireless cooker recipe.</p> - - -<div class='recipetitle'><b>Gravy</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-stock<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Remove the meat from the kettle. Strain the stock into -a bowl. To the flour, add the water. Mix well, and gradually -add the stock. Mix and cook one minute. Pour the -gravy over the meat and reserve the remaining stock and -vegetables for soup.</p> - - -<div class='recipetitle'><b>Soup</b></div> - -<p>Strain the vegetables through the strainer, pressing thoroughly -to remove all the pulp. Add the stock and one-half -a cup of water. Reheat and serve for dinner with croutons -or salted wafers.</p> - - -<div class='recipetitle'><b>Rice</b></div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-rice<br /> -2 <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div><p><span class="pagenum"><a name="Page_423" id="Page_423">[423]</a></span></p> - -<p>When the water is boiling, add the salt. Add the rice -and allow it to boil twenty minutes. More water may be -needed. Stir occasionally with a fork. Pour into a strainer, -and rinse thoroughly with cold water. Toss into a buttered -vegetable dish. Sprinkle with paprika and dot with butter. -Set in a moderate oven for fifteen minutes.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_424" id="Page_424">[424]</a></span></p> - - - - -<h2>CHAPTER CXXXVII</h2> - -<div class='chaptertitle'>A LUNCHEON FOR POLLY</div> - - -<div class='cap'>"NOW that this delicious little luncheon is over, Bettina," -said Alice, "I want to ask you something. -How did you make the croquettes that cunning shape?"</div> - -<p>"With a conical ice cream mould, Alice," Bettina answered. -"It is very simple. And I'll tell you another thing. -I made those croquettes yesterday, not today."</p> - -<p>"You don't mean that you fried them yesterday?"</p> - -<p>"Yes, I did, Alice. In deep fat."</p> - -<p>"But they were warm, not cold."</p> - -<p>"Yes, for I reheated them in the oven a few minutes before -I served them. They really are as good as new when -treated that way. I had always supposed that croquettes -had to be served immediately after they were fried, and you -know frying in deep fat is really a nuisance when it has to -be done at the last minute. For instance, today I had the -biscuits to make, and the soup and sweet potatoes to prepare. -And I believe in being leisurely when giving a -luncheon, so I certainly would not serve croquettes if they -had to be made that day. I tried reheating them once when -Bob and I were here alone and discovered that they were -delicious. So I've always, ever since, fried my croquettes -the day before."</p> - -<p>"Hereafter I'll serve croquettes at luncheon myself," said -Alice. "You have taught me something."</p> - -<p>For luncheon that day Bettina served:</p><p><span class="pagenum"><a name="Page_425" id="Page_425">[425]</a></span></p> - -<div class='menu'> -Cream of Pea Soup Toasted Sticks<br /> -Pork Croquettes Glazed Sweet Potatoes<br /> -Creamed Green Beans<br /> -Biscuit Cherry Butter<br /> -Head Lettuce French Dressing<br /> -Date Pudding Cream<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Cream of Pea Soup</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-peas<br /> -1 <abbr title="cup">C</abbr>-water<br /> -¼ <abbr title="teaspoon">t</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="cup">C</abbr>-milk<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Cook the peas, water and sugar slowly for fifteen minutes. -Strain, and rub all the pulp through the strainer. Melt the -butter, add the flour, salt and paprika. Mix thoroughly and -gradually add the milk. Boil one minute and add the pulp -and liquid from the peas. Cook one minute. Serve in hot -soup plates or bouillon cups.</p> - - -<div class='recipetitle'><b>Toasted Sticks</b> (Four portions)</div> - -<div class='ingredients1'> -3 slices of bread<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cut the slices of bread one-half an inch thick. Butter, -and sprinkle with salt. Cut into strips, the length of the -slice and half an inch wide. Place on a tin pan, and cook -directly under a fire or in an oven until a delicate brown. -Serve warm.</p> - - -<div class='recipetitle'><b>Ground Pork Croquettes</b> (Four croquettes)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-chopped, cooked pork<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -¼ <abbr title="teaspoon">t</abbr>-celery salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-onion salt<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-crumbs<br /> -2 <abbr title="tablespoon">T</abbr>-egg<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -</div> - -<p>Melt the butter, add the flour, paprika, celery salt, onion -salt, salt and pimento. Gradually add the milk and cook -thoroughly for one minute. Add the meat and allow the<span class="pagenum"><a name="Page_426" id="Page_426">[426]</a></span> -mixture to cool. When cool, shape into the desired shape, -preferably conical. Roll in the crumbs, dip in the egg and -water mixed, then dip in the crumbs and allow to stand -for fifteen minutes or more. Fry in deep fat.</p> - - -<div class='recipetitle'><b>Date Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -2 egg-whites<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -½ <abbr title="cup">C</abbr>-dates, cut fine<br /> -½ <abbr title="cup">C</abbr>-nut meats, cut fine<br /> -¼ <abbr title="teaspoon">t</abbr>-vanilla<br /> -</div> - -<p>Beat the egg whites thoroughly, add the sugar, flour, salt -and baking powder. Mix well, add the dates, nuts and -vanilla. Pile lightly in a well-buttered baking-dish. Place -the dish in a pan of hot water and bake thirty minutes in -a moderate oven. Allow the pudding to remain in the oven -a little while after the heat is turned off. If cooled slowly, -it will not fall. The pudding may be baked in individual -moulds if preferred, and may be served with whipped cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_427" id="Page_427">[427]</a></span></p> - - - - -<h2>CHAPTER CXXXVIII</h2> - -<div class='chaptertitle'>FURS TO PUT AWAY</div> - - -<div class='cap'>"A PENNY for your thoughts!"</div> - -<p>Bettina started in surprise. "Why, Ruth, I didn't -see you coming up the walk!"</p> - -<p>"I knew you didn't. But what on earth are you doing out -here on your front steps? Enjoying the weather?"</p> - -<p>"Indeed I am! Isn't it a wonderful spring day? But my -thoughts weren't very poetic, I must admit. I was just -wondering if it was too early to put away my furs for the -summer. I'm always tempted to do that when the first -signs of spring appear, and then I'm generally sorry a few -days later."</p> - -<p>"I'll have to put mine away soon, too. Do tell me, Bettina, -just how you go about it."</p> - -<p>"Well, I always hang mine in the sun for a while, then I -beat them well, comb them out with a steel comb, and -wrap them up."</p> - -<p>"With moth-balls?"</p> - -<p>"That is a good way, but not at all necessary. I always -wrap mine in a newspaper—a good tight package. Moths -don't like printer's ink, you know, and furs so wrapped are -perfectly safe."</p> - -<p>"Then, Bettina, you don't need to add that you label the -package, for I know that you do, you thoroughly thorough -housekeeper!"</p> - -<p>Bettina laughed. "Well, Ruth, I do label it. Labelled -packages are so much better to have, for very often you -need to get something out in a hurry."</p> - -<p>For dinner that night Bettina served:</p><p><span class="pagenum"><a name="Page_428" id="Page_428">[428]</a></span></p> - -<div class='menu'> -Broiled Steak Lyonnaise Potatoes<br /> -Bean Salad<br /> -Bread Butter<br /> -Date Rocks Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Lyonnaise Potatoes</b> (Two portions)</div> - -<div class='ingredients2'> -2 <abbr title="tablespoon">T</abbr>-onion<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-cold boiled potatoes, cut in ½-inch cubes<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Place one tablespoon of butter in a frying-pan and when -hot add the onion. Let the onion cook until it is brown. -Add the salt and parsley, the rest of the butter, the potatoes -and the paprika. Stir well. Cook until the potatoes are -well browned.</p> - - -<div class='recipetitle'><b>Bean Salad</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-kidney beans<br /> -½ <abbr title="cup">C</abbr>-celery, cut fine<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-chopped pickle<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-salad dressing<br /> -2 pieces of lettuce<br /> -</div> - -<p>Mix the beans, celery, nut meats, green pepper, pickles -and salt. Add the salad dressing. Serve very cold on -lettuce leaves.</p> - - -<div class='recipetitle'><b>Date Rocks</b></div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-sugar<br /> -½ <abbr title="cup">C</abbr>-lard and butter mixed<br /> -1½ <abbr title="cup">C</abbr>-flour<br /> -½ <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 eggs<br /> -1 <abbr title="teaspoon">t</abbr>-cinnamon<br /> -½ <abbr title="teaspoon">t</abbr>-powdered cloves<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ <abbr title="cup">C</abbr>-dates, cut fine<br /> -½ <abbr title="cup">C</abbr>-nut meats, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Cream the butter and lard, add the sugar, and mix well. -Add the two eggs well beaten. Mix and sift thoroughly -the flour, baking powder, salt, cloves and cinnamon. Add -the dates and nuts. Stir these dry ingredients into the -first mixture. Add the vanilla. Mix thoroughly and drop -from the end of the spoon upon a well larded and floured -baking pan. Bake fifteen minutes in a moderate oven.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_429" id="Page_429">[429]</a></span></p> - - - - -<h2>CHAPTER CXXXIX</h2> - -<div class='chaptertitle'>PLANNING A CHILDREN'S PARTY</div> - - -<div class='cap'>"OF course, I'll help you, Ruth," said Bettina. "I'd -love to. A children's party! What fun it will be! -How many children will be there?"</div> - -<p>"Twelve or fifteen, I think. Now let me tell you Ralph's -own idea for entertainment. I suppose I'm a doting aunt, -but it sounds very possible to me."</p> - -<p>"Did Ralph suggest the kind of a party he wished? Well, -isn't he a clever boy! And he's only eleven years old, -too."</p> - -<p>"He suggested that the invitations invite the children to -a circus. You see, we could write a little rhyme to that -effect on animal paper, or with an animal picture pasted in -the corner. When the children arrive, we'll have the parade. -We'll have ready the horns, drums, and so forth, for the -band, and some of the children will represent the various -wild animals. The parade will lead to the refreshment table -(after some circus games, perhaps), which will be set outdoors -if it is warm enough. The table must represent a -circus ground (I've seen those paper circuses downtown, -haven't you?), and the refreshments must carry out the -scheme. So, Bettina, do help us to plan the details!"</p> - -<p>Bettina's dinner that night consisted of:</p> - -<div class='menu'> -Sliced Ham and Potatoes en Casserole<br /> -Baked Creamed Cabbage<br /> -Bread Butter<br /> -Plum Pudding<br /> -Cocoanut Pudding<br /> -</div><p><span class="pagenum"><a name="Page_430" id="Page_430">[430]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Sliced Ham and Potatoes en Casserole</b> (Four portions)</div> - -<div class='ingredients2'> -1 <abbr title="pound">lb.</abbr> slice of ham two-thirds of an inch thick<br /> -4 new potatoes<br /> -1 <abbr title="cup">C</abbr>-water<br /> -12 cloves<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -</div> - -<p>Have a frying-pan very hot. Add the ham and brown -thoroughly on both sides. Add the water and let boil for -one minute. Remove the ham. Stick the cloves into it, -and place it in the bottom of a casserole. Add the parsley -and paprika to the water in the pan, and pour the liquid -over the meat. Cover and bake in a moderate oven for half -an hour. Roll the potatoes (which have been washed and -peeled) in the flour, and add to the casserole. Baste with -the liquid. Cover and cook three-fourths of an hour. Serve -in the casserole.</p> - - -<div class='recipetitle'><b>Creamed Cabbage Baked</b> (Four portions)</div> - -<div class='ingredients2'> -3 <abbr title="cup">C</abbr>-cabbage, cut or chopped fine<br /> -1 qt. water<br /> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="cup">C</abbr>-cracker or dry bread crumbs<br /> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Wash the cabbage and chop into half inch pieces. Cook -in boiling water fifteen minutes. Drain and rinse with cold -water. Make a white sauce by melting the butter, adding -the flour and salt, and then adding the milk. Cook two -minutes, stirring constantly. Add the cabbage, and pour -into a well-buttered open baking dish. Melt the one tablespoon -of butter, add the crumbs and mix well. Spread the -buttered crumbs over the top of the cabbage. Bake fifteen -minutes in a moderate oven. Serve in the dish.</p> - - -<div class='recipetitle'><b>Cocoanut Pudding</b> (Four portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-milk<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="tablespoon">T</abbr>-corn starch<br /> -1 egg yolk<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -3 <abbr title="tablespoon">T</abbr>-cocoanut<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -</div> - -<p>Mix the corn starch and salt in the upper part of the<span class="pagenum"><a name="Page_431" id="Page_431">[431]</a></span> -double boiler. Add the milk slowly, stirring all the time. -Add the sugar. Place the upper in the lower part of the -double boiler and cook, stirring occasionally to prevent -lumping. When very thick, add the egg-yolk, the vanilla -and lemon extracts and the cocoanut. Beat one minute. -Cook again for three minutes. Place in a buttered baking -dish. Beat the egg-white and when very stiff, add the two -tablespoons of sugar. Pile lightly on the top of the pudding -and place in a moderate oven for ten minutes to brown -the meringue.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_432" id="Page_432">[432]</a></span></p> - - - - -<h2>CHAPTER CXL</h2> - -<div class='chaptertitle'>THE PARTY CIRCUS</div> - - -<div class='cap'>RUTH and Bettina led "the parade," the band at its -head, to the cheerful sunroom, where the table had -been set. At sight of the "party" spread before them, the -young musicians and the others gave a sudden shriek of -delight.</div> - -<p>"It's a circus!" explained Ralph to curly-headed Margery, -who was adding her own piping voice to the general din.</p> - -<p>A small American flag floated from a flag pole in the -center of the table, and around it were arranged paper -circus tents and circus wagons of the five and ten cent -store variety. Animal crackers were all about, and the -animal sandwiches and animal cakes in flat baskets looked -almost too real to be eaten.</p> - -<p>Smooth boards on supports represented circus seats, and -on these the children soon clambered, eager to eat as children -always are.</p> - -<p>The paper napkins, decorated with animals, were folded -before the places to represent tents. The salad faces, which -Ralph called "clowns," leered up from the plates.</p> - -<p>But the joy was not to be all in seeing. There was a -favor for each child to carry away, the favors from the -table being claimed by matching the numbers on each one -with a corresponding number on the pieces of candy passed -at the close of the meal.</p> - -<p>The refreshments consisted of:</p><p><span class="pagenum"><a name="Page_433" id="Page_433">[433]</a></span></p> - -<div class='menu'> -Clown Salad Animal Sandwiches<br /> -Picnic Lemonade<br /> -Brick Ice Cream Fancy Cakes<br /> -Candies<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Sandwiches</b> (Forty)</div> - -<div class='ingredients2'> -3 loaves bread<br /> -½ <abbr title="pound">lb.</abbr> butter<br /> -1½ <abbr title="cup">C</abbr>-ham, minced or ground fine<br /> -3 hard-cooked eggs<br /> -3 <abbr title="tablespoon">T</abbr>-chopped pickles<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-salad dressing<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Chop the ham, eggs and pickles very fine. Add the salt -and salad dressing. Cut the bread very thin and match the -pieces in pairs. Spread one of a pair with the ham mixture -and spread the other side with butter which has been mixed -and softened with a wooden spoon. Place the two pieces -of bread together and press firmly. Moisten the cooky -cutter with water and cut evenly the desired shape.</p> - - -<div class='recipetitle'><b>Clown Salad</b> (Twelve portions)</div> - -<div class='ingredients1'> -12 rounds of sliced pineapple<br /> -12 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -24 filberts<br /> -2 canned pimentos<br /> -12 pieces of lettuce<br /> -</div> - -<p>Wash the lettuce carefully. Roll and cut into fine shreds. -Arrange a portion on each serving plate. Place a slice of -pineapple on each portion and very carefully place the salad -dressing on it so that it just covers the circle of pineapple. -Arrange two filberts on top to represent eyes, and cut the -pimento in a strip to represent the mouth. Cut small triangular -pieces of pimento to represent the nose. Arrange these as -features on the pineapple and serve at once.</p> - - -<div class='recipetitle'><b>Fancy Cakes</b> (Eighteen cakes)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-butter<br /> -1 <abbr title="cup">C</abbr>-sugar<br /> -8 egg-yolks<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -1¾ <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add the sugar and mix well. Beat the -egg-yolks until very thick, and add to the first mixture.<span class="pagenum"><a name="Page_434" id="Page_434">[434]</a></span> -Mix and sift together the flour and baking-powder and add -the milk alternately with the flour mixture, beating well. -Beat two minutes after mixing. Add the extract. Pour to -the thickness of one inch into flat pans lined with buttered -paper. Bake twelve minutes in a moderate oven. Remove -from the fire and when cool, cut into shapes with fancy -animal cutters. The individual cakes may be iced if desired.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_435" id="Page_435">[435]</a></span></p> - - - - -<h2>CHAPTER CXLI</h2> - -<div class='chaptertitle'>PLANNING A LUNCHEON</div> - - -<div class='cap'>"IT won't be hard, Ruth, if you plan it out in detail -several days before. Decide on the menu, and if you -find that some one dish is going to cause more trouble than -it's worth, plan something else in its place."</div> - -<p>"If it weren't for Aunt Gertrude I shouldn't worry at all, -but she is such a wonderful housekeeper! And I am determined -that Mother sha'n't have one bit of the responsibility. -She's to feel herself just as much a guest as Aunt -Gertrude."</p> - -<p>"I think it's a lovely thing for you to do, Ruth. Now -let me tell you how I think you should go about it. Make -a visit to your grocery store or to the market tomorrow, -and notice the good things that are in season and inexpensive. -Build your menu around them. When you get home, -sit down with a paper and pencil and plan everything out. -Go into detail, even if it takes several hours of planning. -It will be well worth it. I don't mean by that an elaborate -luncheon; it ought to be a simple and delicious one, but -complete in every detail. When I plan, I write down the -things that I can do the day before, and even the day before -that. You know there are always so many things to see to—polishing -the silver and writing the name cards and seeing -that the table linen is in order. It ought to be planned -so that the day of the party won't be crowded full of 'last -minute things.' Come into the kitchen with me, Ruth; I -must baste my pork tenderloin."</p> - -<p>That night Bettina served:</p><p><span class="pagenum"><a name="Page_436" id="Page_436">[436]</a></span></p> - -<div class='menu'> -Pork Tenderloin Baked Potatoes<br /> -Bread Butter<br /> -Raspberry Jam<br /> -Vegetable Salad Salad Dressing<br /> -Tapioca Pudding<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Pork Tenderloin</b> (Three portions)</div> - -<div class='ingredients1'> -1 <abbr title="pound">lb.</abbr> pork tenderloin<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-water<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -</div> - -<p>Have the tenderloin cut in two-inch pieces and flattened. -Place these in a small baking dish. Sprinkle with salt and -paprika and add the water. Cover, and cook in a moderate -oven for thirty-five minutes. Turn and baste frequently. -When done, place on a heated platter, pour the parsley and -lemon juice over the top and serve immediately.</p> - - -<div class='recipetitle'><b>Vegetable Salad</b> (Three portions)</div> - -<div class='ingredients1'> -1 tomato<br /> -9 slices of cucumber<br /> -2 <abbr title="tablespoon">T</abbr>-chopped onion<br /> -1 <abbr title="tablespoon">T</abbr>-chopped pimento<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats<br /> -3 lettuce leaves<br /> -</div> - -<p>Wash the lettuce carefully and arrange on individual serving -dishes. Place upon each lettuce leaf a slice of tomato, -three slices of cucumber and one-third of each of the other -ingredients. Sprinkle with salt and paprika. Pour the -salad dressing over the top and serve very cold.</p> - - -<div class='recipetitle'><b>Bettina Salad Dressing</b></div> - -<div class='ingredients2'> -2 egg-yolks<br /> -1 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="cup">C</abbr>-vinegar<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sour cream<br /> -2 <abbr title="tablespoon">T</abbr>-pimento liquor (the juice from the can)<br /> -</div> - -<p>Beat the egg-yolks, add the sugar, salt and flour. Mix -well and add the vinegar, pimento liquor and water. Cook -in a double boiler until very thick. When cool, add the -sour cream, and pour over the salad.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_437" id="Page_437">[437]</a></span></p> - - - - -<h2>CHAPTER CXLII</h2> - -<div class='chaptertitle'>THE NEW CAR</div> - - -<div class='cap'>"DO stay to dinner, Ruth!" begged Bettina. "Bob is -going to drive the new car out when he comes, -and we'll have him take us for a spin after dinner."</div> - -<p>"Oh, Bettina, has Bob really bought it? Will you really -have a car of your own?"</p> - -<p>"Yes, indeed, we will. I can hardly realize it myself, -and although I'm so happy over it, I have a little haunting -fear that perhaps it is too great an extravagance. But -we'll enjoy it so!"</p> - -<p>"Of course you will. I'm so glad! Won't the summer -be delightful when you can get out into the country every -day!"</p> - -<p>"Ruth, you must stay to dinner and see the car for yourself! -I planned a special little celebration dinner, a kind -of salad that Bob particularly likes, and a good dessert, -too. And now, if you'll come into the kitchen with me, I'll -show you how to make peanut butter rolls. You never -heard of them? Well, they're a little like pinwheel biscuit. -Don't you remember the pinwheel biscuit that I make sometimes—baking -powder biscuit dough rolled out and spread -with butter and sugar and cinnamon—then rolled up and -cut like cinnamon rolls and baked?"</p> - -<p>"Of course, I remember, Bettina! They're the best little -things, and so easy to make!"</p> - -<p>"Well, these peanut butter rolls are like them, but spread<span class="pagenum"><a name="Page_438" id="Page_438">[438]</a></span> -with butter and peanut butter. Come into the kitchen and -I'll show you how they're made."</p> - -<p>For dinner they had:</p> - -<div class='menu'> -Lamb Chops Sautéd Potatoes<br /> -Creamed Peas<br /> -Peanut Butter Rolls<br /> -Pear Salad Cheese Wafers<br /> -Chocolate Pie<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Peanut Butter and Fruit Rolls</b> (Eight rolls)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -2 <abbr title="tablespoon">T</abbr>-lard<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -2 <abbr title="tablespoon">T</abbr>-peanut butter<br /> -3 <abbr title="tablespoon">T</abbr>-currants<br /> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -</div> - -<p>Mix the flour, baking powder and salt thoroughly, cut -in the lard with a knife until the consistency of cornmeal. -Add the milk, mixing with a knife until a soft dough is -formed. More milk may be needed; this depends on the -consistency of the flour. Pat into a rectangular shape, on -a floured board or on a paper. The dough should be half -an inch thick. Cream the butter, add the peanut butter -and spread on the biscuit dough. Sprinkle the currants on -the top. Roll up carefully, over and over like a cinnamon -roll. Cut off pieces half an inch wide and pat them down -in a tin pan. Bake eighteen minutes in a moderate oven.</p> - - -<div class='recipetitle'><b>Pear Salad</b> (Three portions)</div> - -<div class='ingredients1'> -3 halves of pears<br /> -½ <abbr title="cup">C</abbr>-cottage cheese<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -2 <abbr title="tablespoon">T</abbr>-nut meats<br /> -2 dates, cut fine<br /> -1 <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -5 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -3 lettuce leaves<br /> -</div> - -<p>Mix the cottage cheese, salt, paprika, nut meats, dates -and pimento thoroughly. Add two tablespoons of salad -dressing. Arrange the pears on the lettuce leaves and -place one tablespoon of the mixture on each portion. Place<span class="pagenum"><a name="Page_439" id="Page_439">[439]</a></span> -a tablespoon of salad dressing on the top. Serve very -cold.</p> - - -<div class='recipetitle'><b>Cheese Wafers</b></div> - -<div class='ingredients1'> -6 salted wafers<br /> -½ <abbr title="tablespoon">T</abbr>-butter<br /> -2 <abbr title="tablespoon">T</abbr>-yellow cream cheese<br /> -½ <abbr title="tablespoon">T</abbr>-pimento, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Cream the butter, add the cheese, pimento, salt and -paprika and mix into a paste. Spread carefully on top of -the wafers. Place in a moderate oven until a delicate -brown. Serve with the salad.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_440" id="Page_440">[440]</a></span></p> - - - - -<h2><i>MAY.</i></h2> - - -<div class='poem2'> -<i>Scrub and polish,—sweep and clean,——<br /> -<span style="margin-left: 1em;">Fling your windows wide!</span><br /> -See, the trees are clad in green!<br /> -<span style="margin-left: 1em;">Coax the spring inside!</span><br /> -Home, be shining fair to-day<br /> -For the guest whose name is May!</i><br /> -</div> - -<div class="figcenter" style="width: 467px;"> -<img src="images/oi_442.jpg" width="467" height="589" alt="Woman looking out open window, cherub on sill" /> -</div><hr class="chap" /><p><span class="pagenum"><a name="Page_441" id="Page_441">[441]</a></span></p> - - - - -<h2>CHAPTER CXLIII</h2> - -<div class='chaptertitle'>IN HOUSECLEANING TIME</div> - - -<div class="figleft" style="width: 270px;"> -<img src="images/oi_443.jpg" width="270" height="270" alt="Woman cooking at stove" /> -</div> - -<div class='unindent'><span class='letter'>"G</span>OODNESS gracious, -Ruth!" said Bettina. -"Surely it can't be half-past -five already!"</div> - -<p>"Yes, it is, Bettina. Exactly -that!" said Ruth, glancing at -her tiny wrist watch. "But -Bob won't be home till six, will -he?"</p> - -<p>"No, but I want to have dinner -ready when he arrives. -You see, as I told you before, I simply shouldn't have gone -to Mary's this afternoon. My curtains are down and my -rugs are up, and my house isn't an attractive place for a -man to come home to, to say the least. And then to come -straight from a party and give Bob a pick-up lunch instead -of a full meal, will be——"</p> - -<p>"The last straw? What had you planned for lunch?"</p> - -<p>"Well, I have some soup all made, ready to reheat. Then -I think I'll have banana salad, tea, and hot baking-powder -biscuits."</p> - -<p>"De-licious!" said Ruth, with a Teddy-fied grin. "I believe -I'll invite myself to stay!"</p> - -<p>"Good! You can make the salad while I'm mixing the -biscuits. I also have some chocolate cookies, and I'll open -a jar of canned peaches——"</p> - -<p>"And I'll be so bright and scintillating that old Bobbie -won't even miss the curtains and the rugs!"</p> - -<p>That night Bettina served:</p><p><span class="pagenum"><a name="Page_442" id="Page_442">[442]</a></span></p> - -<div class='menu'> -Bettina Soup Oyster Crackers<br /> -Banana Salad<br /> -Hot Biscuits<br /> -Canned Peaches Chocolate Cookies<br /> -Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Bettina Soup</b> (Three portions)</div> - -<div class='ingredients2'> -3 <abbr title="cup">C</abbr>-meat stock (left over)<br /> -½ <abbr title="cup">C</abbr>-cooked rice<br /> -½ <abbr title="cup">C</abbr>-tomato pulp<br /> -1 <abbr title="tablespoon">T</abbr>-sliced onion<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -3 celery leaves<br /> -</div> - -<p>Add the rice, tomato pulp, onion, salt, paprika and celery -leaves to the meat stock. Cook for twenty minutes over a -slow fire. Strain and serve in hot soup dishes or bouillon -cups.</p> - - -<div class='recipetitle'><b>Banana Salad</b> (Three portions)</div> - -<div class='ingredients2'> -2 bananas<br /> -½ <abbr title="cup">C</abbr>-shelled peanuts, broken in halves<br /> -½ <abbr title="cup">C</abbr>-celery, cut small<br /> -1 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="cup">C</abbr>-salad dressing<br /> -3 lettuce leaves<br /> -</div> - -<p>Cut the bananas in one-fourth inch cubes. Add the lemon -juice, mixing thoroughly. Add the peanuts, celery, salt and -paprika. Add the salad dressing, mixing lightly with a -silver fork. Pile on the lettuce leaves which have been -washed and arranged on a serving dish. Serve immediately.</p> - - -<div class='recipetitle'><b>Baking Powder Biscuits</b> (Eight biscuits)</div> - -<div class='ingredients1'> -1½ <abbr title="cup">C</abbr>-flour<br /> -3 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1½ <abbr title="tablespoon">T</abbr>-lard<br /> -½ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix and sift well the flour, baking powder and salt. Cut -in the lard with a knife until the consistency of cornmeal. -Add the milk slowly, stirring with a knife until the dough -is soft enough to be handled without sticking to the fingers. -Place on a floured board, pat into shape, with the hands, to -a thickness of two-thirds of an inch. Cut with a biscuit -cutter. Place the biscuits side by side in a tin pan. Bake -in a moderate oven fifteen minutes. Serve on a folded -napkin.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_443" id="Page_443">[443]</a></span></p> - - - - -<h2>CHAPTER CXLIV</h2> - -<div class='chaptertitle'>MRS. DIXON HAPPENS IN</div> - - -<div class='cap'>"I MUST hurry home to get dinner," said Mrs. Dixon. -"See, Bettina, I've been to the market! Isn't this a -fine big cantaloupe? I have two more just like it. Frank -is very fond of them, but——" she added ruefully, "I like -them cold, of course, and after I've fixed them and had them -in the refrigerator a while, everything in it—milk, butter -and eggs—has the cantaloupe taste!"</div> - -<p>"I'll tell you how you can prevent that, Charlotte. Of -course they must be very cold when served, but I never -prepare them till just before the meal. I put them in the -ice box whole, in a paper sack, taking care that the mouth -of the sack is closed. They become very cold that way, -and at the same time can't affect the other food."</p> - -<p>"I'm so glad you told me that, Bettina. I've learned a -great many things from you, haven't I? Oh, yes, another -thing puzzles me. I like chipped ice served in and with -the cantaloupe, and I don't own any tool for preparing the -ice. I do fix it somehow, of course, but I've wondered how -other people manage."</p> - -<p>"Well, there are regular ice shavers, you know; but I -haven't one, either. I keep a salt sack that I use for that -purpose whenever I need just a little chipped ice. It isn't -hard to break off a piece small enough to go in a salt sack; -in fact, you usually have one in your ice box already. I -put it in the sack and break it fine with the flat side of a -small hatchet."</p><p><span class="pagenum"><a name="Page_444" id="Page_444">[444]</a></span></p> - -<p>"Well, I've learned something more, and I'll use the -knowledge tomorrow evening. I must be going now. How -lovely those asters are on your dinner table! They seem -to prophesy an especially good meal! Do tell me what you -are going to have! I never can think of a variety—simple -meat dishes are my bugbear."</p> - -<p>"We have veal chops for tonight—just plain veal chops -and boiled new potatoes and carrots with Bechamel sauce."</p> - -<p>"Gracious me! Here comes Bob. I must hurry along or -Frank will be home before I am."</p> - -<p>Bettina's dinner that evening was made up of:</p> - -<div class='menu'> -Veal Chops New Potatoes<br /> -Carrots Bechamel Sauce<br /> -Bread Butter<br /> -Peaches Custard Sauce<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Veal Chops</b> (Two portions)</div> - -<div class='ingredients1'> -2 chops<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -4 <abbr title="tablespoon">T</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-fat<br /> -</div> - -<p>Trim and wipe chops one-half inch thick, which are cut -from the thick part of the leg. Season with salt and pepper -and roll in flour. Put the fat (bacon fat or lard) in the -pan, and when hot, add the chops. Brown both sides evenly -and allow to cook ten minutes.</p> - - -<div class='recipetitle'><b>Creamed Carrots</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-carrots<br /> -3 <abbr title="cup">C</abbr>-boiling water<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Carrots should not be peeled, but after being scrubbed -well they should be scraped with a knife. Cut into one-half -inch cubes, cook in boiling water (salted) twenty-five -minutes, or until soft when pierced with a knitting needle. -Drain and serve with Bechamel sauce.</p><p><span class="pagenum"><a name="Page_445" id="Page_445">[445]</a></span></p> - - -<div class='recipetitle'><b>Bechamel Sauce</b> (Two portions)</div> - -<div class='ingredients1'> -1 <abbr title="tablespoon">T</abbr>-butter<br /> -1 <abbr title="tablespoon">T</abbr>-flour<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-pepper<br /> -1 egg-yolk<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Melt the butter, add the flour, salt and pepper and mix -well. Gradually stir in the milk. Cook until it thickens -slightly. Add the beaten egg-yolk, cook one minute and -serve immediately with one cup of diced carrots.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_446" id="Page_446">[446]</a></span></p> - - - - -<h2>CHAPTER CXLV</h2> - -<div class='chaptertitle'>ENGAGEMENT PRESENTS</div> - - -<div class='cap'>"RUTH has had some of the loveliest engagement -presents," said Bettina to Bob across the dinner table. -"And some that are so practical and sensible!"</div> - -<p>"Did you see her this afternoon?"</p> - -<p>"Yes, and we walked over to the new house. She has -had Fred put up a shelf in the kitchen for her cook-books -and recipe card box, and she finds that she really has quite -a library! And the various engagement gifts are all put -away. In fact the bungalow is nearly ready for use. I've -told Ruth that she might write a magazine article on 'Engagement -Presents' using her own for illustrations."</p> - -<p>"What does she have?"</p> - -<p>"Well, a dear old Aunt of Bob's presented her with some -wonderful kitchen scales—an aid to economy. Then it seems -to me that every friend who has some favorite kitchen device -has given one to her—she has egg-beaters, waffle-irons, cream-whippers, -silver-polishers, cases for linen and silver—oh, everything -you can think of!"</p> - -<p>"What did you give her?"</p> - -<p>"The cards and card box for her indexed recipes. I included -many of my own recipes, you know. That is to be -my own particular engagement gift to all my friends."</p> - -<p>That night Bettina served:</p><p><span class="pagenum"><a name="Page_447" id="Page_447">[447]</a></span></p> - -<div class='menu'> -Salmon Loaf Salmon Sauce<br /> -Baked Potatoes<br /> -Bread Butter<br /> -Marble Pudding Whipped Cream<br /> -Iced Tea<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Salmon Loaf</b> (Two portions)</div> - -<div class='ingredients2'> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-flaked, canned salmon<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-cracker crumbs<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 egg<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Flake the salmon apart with a silver fork, add the crumbs, -salt and paprika. Beat the egg and add the milk. Add to -the first mixture. Place in a well-buttered mould and bake -in a moderate oven for twenty-five minutes. Allow to stand -three minutes, remove from the mould, and place on a -warmed platter. Pour salmon sauce around the loaf and -serve at once.</p> - - -<div class='recipetitle'><b>Salmon Sauce</b> (Two portions)</div> - -<div class='ingredients2'> -3 <abbr title="tablespoon">T</abbr>-flour<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="cup">C</abbr>-liquor from the salmon<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-milk<br /> -1 egg, hard-cooked and chopped fine<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-pickle, chopped fine<br /> -½ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -</div> - -<p>Melt the butter, add the salmon liquor. Add the flour, -salt and paprika and mix well. Add the milk and cook two -minutes. Add the egg, pickle and parsley, mix well, and -pour around the loaf.</p> - - -<div class='recipetitle'><b>Baked Marble Pudding</b></div> - -<div class='ingredients2'> -1 <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-cinnamon<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -1 egg<br /> -2 <abbr title="tablespoon">T</abbr>-melted butter<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -½ square of chocolate, melted<br /> -</div> - -<p>Mix and sift the sugar, flour, salt, baking powder and -cinnamon. Add the egg-yolk, water and vanilla. Beat one -minute. Add the egg white stiffly beaten. Mix well. Add<span class="pagenum"><a name="Page_448" id="Page_448">[448]</a></span> -the butter, melted. Divide the mixture, and to half add -the melted chocolate. Prepare a loaf-cake pan or a small -round tin with waxed paper. Fill it with both mixtures, -first placing in it a tablespoon of the plain mixture, then a -tablespoon of the chocolate mixture, then the plain, until -all is used, and the pudding has a marbled appearance. -Bake thirty minutes in a moderate oven. Serve warm with -whipped cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_449" id="Page_449">[449]</a></span></p> - - - - -<h2>CHAPTER CXLVI</h2> - -<div class='chaptertitle'>WITH HOUSECLEANING OVER</div> - - -<div class='cap'>"BROILED steak and French fried potatoes! Whew!" -said Bob, strolling into Bettina's shining kitchen. -"Why so festive?"</div> - -<p>"Because I've just finished house-cleaning, Bob, and I -want to celebrate. Doesn't everything look splendid?"</p> - -<p>"Well, it looked good to me before, but now that I think -of it, I believe there is an extra shine on things. What -makes that nickel there look so bright and silvery?"</p> - -<p>"I cleaned it with a damp cloth dipped in powdered borax. -That always makes nickel bright and clean."</p> - -<p>"I might have done that for you, Betty. Why didn't you -suggest it to me?"</p> - -<p>"Oh, this house is so small and dear that I enjoyed every -minute of my house-cleaning. And I didn't want to bother -you with it at all."</p> - -<p>"Well, I'll help now with dinner. What can I do?"</p> - -<p>"Will you cut the bread, dear? There's the steel bread -knife; doesn't it look bright and shiny, too? I cleaned all -my steel knives by dipping them into the earth in a flower -pot I keep filled for that purpose. Well, I think dinner is -ready now, Bob."</p> - -<p>For dinner they had:</p> - -<div class='menu'> -Broiled Steak French Fried Potatoes<br /> -Stuffed Onions<br /> -Bread Currant Jelly<br /> -Orange Tapioca Whipped Cream<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_450" id="Page_450">[450]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Stuffed Onions</b> (Two portions)</div> - -<div class='ingredients1'> -2 large Spanish onions<br /> -3 <abbr title="tablespoon">T</abbr>-soft bread crumbs<br /> -1 <abbr title="teaspoon">t</abbr>-egg<br /> -½ <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="teaspoon">t</abbr>-melted butter<br /> -½ <abbr title="teaspoon">t</abbr>-celery salt<br /> -¼ <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Cook the whole onions in boiling water until tender, but -not broken. When the fork pierces them easily, drain off -the water and rinse in cold water. This makes them firm -for stuffing.</p> - -<p>Remove the centers carefully. Add the removed portion, -chopped fine, to the crumbs, egg, parsley, salt, butter and -celery salt. Mix thoroughly. Fill the holes with the mixture. -Place the onions in a small pan. Sprinkle the salt -over the onion and pour over it the milk. Bake in a moderate -oven for twenty minutes.</p> - - -<div class='recipetitle'><b>Orange Tapioca</b> (Two portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-orange juice<br /> -2 <abbr title="teaspoon">t</abbr>-lemon juice<br /> -5 <abbr title="tablespoon">T</abbr>-sugar<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-boiling water<br /> -2 <abbr title="tablespoon">T</abbr>-powdered tapioca<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 orange<br /> -</div> - -<p>Stir the tapioca into the orange and lemon juice. Add -the sugar and salt. Let it stand for three minutes while -boiling the water. Add the water. Place directly over the -fire. Stir constantly and cook till thick (about three minutes). -Peel the orange and break apart in sections. Line -a glass serving dish with it and pour the tapioca over the sections. -Serve cold with whipped cream.</p> - - -<div class='recipetitle'><b>Whipped Cream</b></div> - -<div class='ingredients1'> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-thick cream<br /> -2 <abbr title="tablespoon">T</abbr>-sugar<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla extract<br /> -</div> - -<p>Place the cream in a round-bottomed, chilled bowl. Beat -until thick and fluffy. Add the sugar, lemon and vanilla. -Mix well. Pile lightly on the orange tapioca and serve -very cold.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_451" id="Page_451">[451]</a></span></p> - - - - -<h2>CHAPTER CXLVII</h2> - -<div class='chaptertitle'>SPRING MARKETING</div> - - -<div class='cap'>"I'VE been to the market, Bettina," said Charlotte, "and -I thought I'd stop here just a moment to rest."</div> - -<p>"Come in," said Bettina, "and set that heavy basket down. -Why didn't you leave it for Frank to bring?"</p> - -<p>"Because I needed the things for dinner."</p> - -<p>"What did you get?"</p> - -<p>"Oh, the same old fresh vegetables," said Charlotte wearily. -"A month ago they seemed so wonderful—strawberries, -asparagus, new potatoes and all—but there are no new -ways to cook them! One day I cream the asparagus and -the next day I serve it on toast."</p> - -<p>"Do you ever make asparagus salad?" asked Bettina. -"We are very fond of it. Cold cooked asparagus is good -with any kind of salad dressing, but we like best a very -simple kind that I often make—oil and lemon juice and -cheese."</p> - -<p>"Cheese?" echoed Charlotte in surprise.</p> - -<p>"Yes, cottage cheese and Roquefort cheese are equally -good. And, Charlotte, if you want some delicious strawberry -desserts——"</p> - -<p>"Oh, I do! We're so tired of shortcake and plain strawberries!"</p> - -<p>"I know several good strawberry dishes. Come, let me -show you one that I made today!"</p> - -<p>Bettina's dinner consisted of:</p><p><span class="pagenum"><a name="Page_452" id="Page_452">[452]</a></span></p> - -<div class='menu'> -Veal Steak New Potatoes in Cream<br /> -Bread Butter<br /> -Asparagus Salad Salad Dressing<br /> -Strawberry Tapioca<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Asparagus Salad</b> (Three portions)</div> - -<div class='ingredients1'> -18 stalks of asparagus<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -3 <abbr title="cup">C</abbr>-water<br /> -3 pieces of lettuce<br /> -</div> - -<p>Wash the asparagus and cut it in six-inch pieces. Cook -for ten minutes in boiling salted water (longer if necessary). -Rinse with cold water, handling carefully. Arrange six -stalks on each piece of lettuce. Serve with salad dressing.</p> - - -<div class='recipetitle'><b>Asparagus Salad Dressing</b> (Three portions)</div> - -<div class='ingredients1'> -4 <abbr title="tablespoon">T</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="tablespoon">T</abbr>-cottage cheese<br /> -</div> - -<p>Beat the oil, and add the lemon juice slowly. Add the -salt and paprika. Beat one minute. Add the cheese. Serve -very cold, poured over the asparagus salad.</p> - - -<div class='recipetitle'><b>Strawberry Tapioca</b></div> - -<div class='ingredients1'> -3 <abbr title="tablespoon">T</abbr>-granulated tapioca<br /> -4 <abbr title="tablespoon">T</abbr>-sugar<br /> -1¼ <abbr title="cup">C</abbr>-hot water<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -1 <abbr title="cup">C</abbr>-strawberries<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Wash and hull the strawberries, and cut in halves with a -spoon. Add the sugar, mix well, and set in a cold place. -Mix the tapioca, the sugar and the salt. Add the boiling -water slowly. Cook ten minutes in the upper part of the -double boiler. Add the vanilla. When cold, add the strawberries. -Serve very cold with plain or whipped cream.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_453" id="Page_453">[453]</a></span></p> - - - - -<h2>CHAPTER CXLVIII</h2> - -<div class='chaptertitle'>PLANS FOR THE WEDDING</div> - - -<div class='cap'>"OH, Bob!" cried Bettina, "don't you hope it won't -rain?"</div> - -<p>"Rain? When? Tonight?" asked Bob, absent-mindedly, -for he was busily eating the first cherry cobbler of the -season, and enjoying it, too.</p> - -<p>"No, stupid! I'm thinking about the wedding—Ruth's -wedding."</p> - -<p>"And Fred's wedding, too," added Bob. "You talk as if -Ruth were the only one who is vitally interested."</p> - -<p>"Fred's wedding, then. For, you see, the ceremony is to -be in that darling summer house if it doesn't rain. If it -does it will have to be in the solarium. The bridesmaids -and matrons (if it is an outdoor wedding) are to carry the -prettiest green silk parasols that you ever saw. They will -be Ruth's gifts to us. Over our arms we'll carry plain soft -straw hats filled with pink peonies, and lots of trailing -greenery. Won't that be lovely? For you know we are -all to wear short white dresses and white shoes."</p> - -<p>"And what am I to do?"</p> - -<p>"You're to be an usher and help carry the green ropes -that form the aisle."</p> - -<p>"Ropes?"</p> - -<p>"Yes, plain ropes covered with greenery. Will you have -some more cherry cobbler, Bob?"</p> - -<p>That night for dinner Bettina served:</p> - -<div class='menu'> -Pork Tenderloin Creamed New Potatoes<br /> -Cauliflower with Butter Sauce<br /> -Vegetable Salad French Dressing<br /> -Cherry Cobbler Cream<br /> -Coffee<br /> -</div><p><span class="pagenum"><a name="Page_454" id="Page_454">[454]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Vegetable Salad</b> (Four portions)</div> - -<div class='ingredients1'> -2 tomatoes<br /> -12 slices of cucumber<br /> -4 <abbr title="tablespoon">T</abbr>-cottage cheese<br /> -½ <abbr title="teaspoon">t</abbr>-celery salt<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -8 pieces of lettuce<br /> -</div> - -<p>Arrange two pieces of lettuce on each salad plate. Cut -the tomatoes in half and arrange on the lettuce. Place -three slices of cucumber on each piece of tomato. Add a -tablespoon of cheese to each portion. Sprinkle with celery -salt, salt and paprika. Serve at once with French dressing.</p> - - -<div class='recipetitle'><b>Bettina's French Dressing</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -5 <abbr title="tablespoon">T</abbr>-olive oil<br /> -1 <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="teaspoon">t</abbr>-chopped parsley<br /> -</div> - -<p>Mix the lemon juice, salt, paprika and parsley. Add the -oil slowly, beating vigorously with a Dover egg-beater or a -fork. Beat until the mixture becomes a little thick. Pour -over the salad.</p> - - -<div class='recipetitle'><b>Cherry Cobbler</b> (Four portions)</div> - -<div class='ingredients1'> -2 <abbr title="cup">C</abbr>-cherries, stemmed and pitted<br /> -<span class='small'><sup>2</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-sugar<br /> -2 <abbr title="teaspoon">t</abbr>-flour<br /> -1 <abbr title="tablespoon">T</abbr>-water<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -1 <abbr title="tablespoon">T</abbr>-sugar<br /> -2 <abbr title="tablespoon">T</abbr>-butter<br /> -6 <abbr title="tablespoon">T</abbr>-milk<br /> -</div> - -<p>Mix the cherries, sugar, flour and salt. Allow to stand -five minutes. Add the water. Pour the mixture into a -deep glass or china baking dish. Mix and sift the flour, -baking powder, salt and sugar. Cut in the butter with a -knife. Add the milk, mixing until a soft dough is formed. -Shape it with the hands to fit over the cherries. Make -three slits in the dough to permit the steam to escape. -Place in a moderate oven and bake for thirty minutes, -Serve in the baking dish. Plain cream or whipped cream -should be served with the cobbler.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_455" id="Page_455">[455]</a></span></p> - - - - -<h2>CHAPTER CXLIX</h2> - -<div class='chaptertitle'>ENTERTAINING THE WEDDING GUESTS</div> - - -<div class='cap'>"IF you girls only would, my dear," Ruth's mother had -responded to Bettina's suggestion that she and Alice -entertain Ruth's house guests the entire day before the wedding, -"you have no idea what a load would be taken off my -mind!"</div> - -<p>"And Alice and I would so enjoy helping you," Bettina had -replied. "And remember, we mean the whole day, breakfast -and all!"</p> - -<p>Luckily, the day before the wedding dawned warm and clear -At eight o'clock Harry and Bob drove them all in automobiles -to a lovely country spot in which the girls served an outdoor -breakfast. The morning was spent in motoring and luncheon -was eaten at a charming downtown tea-room. Then they were -whisked off to Bettina's little home for an informal afternoon, -and Harry and Bob, feeling that they had indeed been model -husbands, departed for their respective offices.</p> - -<p>"The girl from Kentucky has volunteered to sing," whispered -Alice to Ruth. "She's a dear. Do you suppose we can -keep Aunt Jenny from talking for half an hour?"</p> - -<p>That afternoon the following refreshments were served on -trays:</p> - -<div class='menu'> -Fruit Salad Bettina Sandwiches<br /> -Orange Sherbet<br /> -Bettina's Cake, White Mountain Cream Icing<br /> -Coffee<br /> -Nuts Candy<br /> -</div><p><span class="pagenum"><a name="Page_456" id="Page_456">[456]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Fruit Salad</b> (Twelve portions)</div> - -<div class='ingredients1'> -3 <abbr title="cup">C</abbr>-diced pineapple<br /> -1 <abbr title="cup">C</abbr>-nut meats, cut in small pieces<br /> -½ <abbr title="cup">C</abbr>-oranges, cut in small pieces<br /> -½ <abbr title="cup">C</abbr>-marshmallows, cut fine<br /> -½ <abbr title="cup">C</abbr>-red cherries, cut fine<br /> -<span class='small'><sup>1</sup>/<sub>3</sub></span> <abbr title="cup">C</abbr>-figs, cut fine<br /> -1 <abbr title="cup">C</abbr>-salad dressing<br /> -½ <abbr title="cup">C</abbr>-whipped cream<br /> -12 pieces lettuce<br /> -</div> - -<p>Mix the pineapple, nut meats, oranges, marshmallows, cherries -and figs. Mix the whipped cream and the salad dressing. -Pour this over the fruit. Serve on lettuce leaves which have -been washed and placed on serving plates. Serve immediately.</p> - - -<div class='recipetitle'><b>Bettina Sandwiches</b> (Twelve portions)</div> - -<div class='ingredients1'> -½ <abbr title="cup">C</abbr>-creamed cheese<br /> -3 <abbr title="tablespoon">T</abbr>-pickles, chopped fine<br /> -½ <abbr title="cup">C</abbr>-pimento olives, chopped fine<br /> -2 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix the cheese, pickles, olives and salt. Add the salad dressing. -Spread this mixture between two thin pieces of buttered -bread. Press firmly together and cut into fancy shapes.</p> - - -<div class='recipetitle'><b>Bettina Cake</b> (Twelve squares)</div> - -<div class='ingredients1'> -¼ <abbr title="cup">C</abbr>-butter<br /> -½ <abbr title="cup">C</abbr>-sugar<br /> -4 egg-yolks<br /> -<span class='small'><sup>7</sup>/<sub>8</sub></span> <abbr title="cup">C</abbr>-flour<br /> -1 <abbr title="teaspoon">t</abbr>-baking powder<br /> -¼ <abbr title="cup">C</abbr>-strained orange juice<br /> -½ <abbr title="teaspoon">t</abbr>-orange extract<br /> -½ <abbr title="teaspoon">t</abbr>-lemon extract<br /> -</div> - -<p>Cream the butter, add the sugar and mix well. Add the -egg-yolks which have been well beaten. Mix and sift the flour, -baking powder and salt, and add these, with the orange juice -and the orange and lemon extracts to the first mixture. Beat -vigorously for two minutes. Fill a twelve-inch square pan -which has been prepared with waxed paper, with the mixture. -Bake thirty minutes in a moderate oven. When cool, cover -with the icing and cut into twelve pieces.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_457" id="Page_457">[457]</a></span></p> - - - - -<h2>CHAPTER CL</h2> - -<div class='chaptertitle'>THE BRIDESMAIDS' DINNER</div> - - -<div class='cap'>RUTH'S wedding colors were to be pink and green, and -pink and green were, therefore, the colors which decorated -the charming dinner table laid for the wedding party and -close relatives the night before the wedding. A bud vase holding -a half-opened pink rose bud stood before every two places. -A large, low dish in the center of the table held pink roses, -while at either end was another low arrangement of the same -flowers.</div> - -<p>Tiny paper slipper nut cups at each place held the pecans, -and at the places laid for the best man and the ushers, silver -pencils, Fred's gifts to the groomsmen, were found.</p> - -<p>"They are cunning, of course," chattered Bernadette, Ruth's -cousin and maid-of-honor, "but you men just wait till you see -the green parasols that we bridesmaids are to carry! Ruth is -giving them to us, you know!"</p> - -<p>The dinner menu was as follows:</p> - -<div class='menu'> -Watermelon Balls<br /> -Celery Bouillon Bread Sticks<br /> -Veal Birds<br /> -Creamed New Potatoes Buttered New Beets<br /> -Rolls Butter Balls<br /> -Mint Frappé<br /> -Blackstone Salad French Dressing<br /> -Thin Bread and Butter Sandwiches<br /> -Brick Ice Cream White Cake<br /> -Coffee<br /> -Salted Pecans<br /> -</div><p><span class="pagenum"><a name="Page_458" id="Page_458">[458]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Blackstone Salad</b> (Eighteen portions)</div> - -<div class='ingredients1'> -36 pieces of head lettuce<br /> -9 grapefruit<br /> -9 <abbr title="tablespoon">T</abbr>-Neufchatel cheese<br /> -9 <abbr title="tablespoon">T</abbr>-cottage cheese<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -2 <abbr title="tablespoon">T</abbr>-cream<br /> -1 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -</div> - -<p>Arrange two pieces of lettuce on each salad plate. Carefully -peel the grapefruit and remove all the tough fibres and -the white skin. Cut the grapefruit into one-inch pieces. Arrange -the pieces in a circle upon the lettuce leaves. In the -center of the circle, place the cheese mixture. Pour the salad -dressing over the lettuce, cheese and grapefruit.</p> - -<div class='recipetitle'><b>Cheese Mixture</b></div> - -<p>Mix the Neufchatel and cottage cheese, the salt, paprika, -cream and salad dressing. Stir until very creamy. Spread -on a piece of waxed paper to the thickness of one inch. Place -in the refrigerator, on the ice if possible. When cold and hard, -cut in pieces three-fourths of an inch square. Place a cube in -the center of the grapefruit circle on each side plate.</p> - - -<div class='recipetitle'><b>French Dressing</b></div> - -<div class='ingredients1'> -8 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -1 <abbr title="cup">C</abbr>-olive oil<br /> -</div> - -<p>Mix and beat thoroughly the lemon juice, salt and paprika. -Add the oil very slowly. Beat for three minutes. Add one -tablespoon to each portion of the salad. Serve at once.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_459" id="Page_459">[459]</a></span></p> - - - - -<h2>CHAPTER CLI</h2> - -<div class='chaptertitle'>A MORNING WEDDING IN JUNE</div> - - -<div class='cap'>AFTER the solemn and beautiful ceremony had taken -place in the rose-embowered summer house, there was -the usual hush for a moment, and then Ruth and Fred were -engulfed in a sudden rush of chattering friends, eager to offer -congratulations. Bettina and Bob were swept off with the others -to the house, where the wedding breakfast was waiting to -be served.</div> - -<p>"The morning is after all the happiest time for a wedding," -whispered Ellen to Bettina, as they found their places at the -bride's table. "Everything seems so fresh and new and green -and hopeful! Isn't the table lovely, Bettina?"</p> - -<p>And indeed it was. Rose-decorated again, with the graceful -flowers in baskets, and the white bride's cake in the center -of the table, Bettina felt that it made the proper setting for the -flushed and smiling little bride.</p> - -<p>"And the wedding cake is to be passed in darling little baskets," -continued Ellen. "Little baskets with handles—and the -cake in tiny packages tied with white ribbon! Pink and green -candy all around them, too!"</p> - -<p>The wedding breakfast consisted of:</p> - -<div class='menu'> -Watermelon Balls in Halves of Cantaloupe<br /> -Chicken Croquettes Creamed Potatoes<br /> -Mushroom Sauce<br /> -New Peas Butter Sauce<br /> -Parker House Rolls Loganberry Jam<br /> -Fruit Salad Wafers, Bettina<br /> -Brick Ice Cream White Cake<br /> -Coffee<br /> -Nuts Candy<br /> -</div><p><span class="pagenum"><a name="Page_460" id="Page_460">[460]</a></span></p> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Mushroom Sauce</b> (Thirty portions)</div> - -<div class='ingredients1'> -1 <abbr title="cup">C</abbr>-chicken fat<br /> -¼ <abbr title="cup">C</abbr>-water<br /> -1¼ <abbr title="cup">C</abbr>-flour<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -½ <abbr title="teaspoon">t</abbr>-paprika<br /> -7 <abbr title="cup">C</abbr>-milk<br /> -</div> - -<p>Mix the fat and flour carefully, add the water, salt and -paprika. Cook one minute, stirring constantly, add one-half of -the milk and cook until the mixture gets very thick. Beat one -minute, add the rest of the milk and cook again, still stirring -continuously. When the sauce is very thick and creamy, add -the mushrooms. Stir over a hot fire for one minute. This -allows the mushrooms to get hot. Serve one tablespoonful of -the mixture around each croquette. The sauce may be reheated -by adding two tablespoons of milk, and placing over a -hot fire.</p> - - -<div class='recipetitle'><b>Fruit Salad</b> (Thirty portions)</div> - -<div class='ingredients1'> -30 slices of pineapple<br /> -120 white cherries<br /> -30 red maraschino cherries<br /> -120 pecan meats<br /> -30 <abbr title="tablespoon">T</abbr>-salad dressing<br /> -30 pieces of head lettuce<br /> -2 <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Arrange the pieces of lettuce on the salad plates. Sprinkle -with salt, arrange on each portion a slice of pineapple, four -white cherries, four pecan nuts and one maraschino cherry. -Place one tablespoon of salad dressing on each slice of pineapple, -then arrange the fruits and nuts in any desired design. -Serve immediately.</p> - - -<div class='recipetitle'><b>Wafers Bettina</b> (Thirty portions)</div> - -<div class='ingredients1'> -30 double wafers<br /> -¼ <abbr title="pound">lb.</abbr> cream cheese (white)<br /> -3 <abbr title="tablespoon">T</abbr>-chopped nut meats<br /> -3 <abbr title="tablespoon">T</abbr>-butter<br /> -¼ <abbr title="teaspoon">t</abbr>-salt<br /> -</div> - -<p>Mix the cheese, nuts, butter and salt thoroughly. Spread -evenly over the double wafers. Bake in a moderate oven until -a delicate brown on the top.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_461" id="Page_461">[461]</a></span></p> - - - - -<h2>CHAPTER CLII</h2> - -<div class='chaptertitle'>THE FIRST YEAR ENDS</div> - - -<div class='cap'>"AND a whole year has gone since then," said Bob, as his -eyes met Bettina's across the little table set for two.</div> - -<p>"That's the queer part of it," Bettina replied. "That year -seems unbelievably short in some ways and unbelievably long -in others, and stranger yet, I don't feel that it is really gone. -I feel as if we had it, captured, held forever, with all of its -fun and all of its little sad times. We own it, even more than -we own a collection of snapshots in a camera book—because -that year is a part of us now."</p> - -<p>"And the little hard places only make the bright spots all -the brighter by contrast. Do you know, Bettina, that I've -found you wiser than I ever imagined a young wife could -be?"</p> - -<p>"Bob,"—and Bettina laughed and blushed at the same time.</p> - -<p>"Don't interrupt. This is our anniversary and I'm making -a speech. You are wise because from the first you've realized -that we get out of life just what we put into it. You've faced -things. You've realized that marriage isn't a hit-or-miss proposition. -It's a business——"</p> - -<p>"A glorified business, Bobby. Dealing in materials that can't -all be felt and seen and tasted, but that are, nevertheless, just -as real as others. More truly real, I sometimes think. I -know that the more love we give the more we receive, but we -can't forget that we were given intelligence, too. So we mustn't -turn the rose-colored lights of romance too beautifully low<span class="pagenum"><a name="Page_462" id="Page_462">[462]</a></span> -to let us see the wheels go round. And after all, romance is -really in everything that we do lovingly, and intelligently. I -find it in planning and cooking the best and most economical -meals that I can, and in getting the mending done on time, and -in keeping the house clean and beautiful. And—in having you -appreciate things."</p> - -<p>"If you knew how I <em>do</em> appreciate them!" said Bob. "Let's -make our second year even happier than the first. If that is -possible!"</p> - -<p>For that anniversary dinner Bettina served:</p> - -<div class='menu'> -Broiled Steak New Potatoes in Cream<br /> -Hot Biscuits Butter<br /> -Currant Jelly<br /> -Tomato Salad<br /> -Charlotte Russe<br /> -Coffee<br /> -</div> - - -<div class='bettina'>BETTINA'S RECIPES</div> - -<div class='level'>(All measurements are level)</div> - - -<div class='recipetitle'><b>Currant Jelly</b> (Five glasses)</div> - -<div class='ingredients1'> -2 qts. of currants<br /> -1 <abbr title="cup">C</abbr>-water<br /> -Sugar<br /> -</div> - -<p>Pick over the currants, leaving the berries on the stems. -Wash and drain. Place in an enamel preserving kettle and -add one cup of water. Cook slowly until the currants are -white. Strain through a jelly bag. Boil the juice five minutes -in a shallow pan. It is better to boil small quantities at a time, -as this makes the jelly much clearer. When the juice has all -been boiled, measure, and add an equal amount of heated -sugar. Boil three minutes, or until it jells when tried on a -cold saucer. Pour into sterilized glasses. Allow to stand in -the sun twenty-four hours. Cover with boiling paraffin and -put away in a cool, dark place. This recipe makes about five -glasses or two and a half pints.</p> - - -<div class='recipetitle'><b>Tomato Salad</b> (Two portions)</div> - -<div class='ingredients2'> -4 slices tomato, ½ inch thick<br /> -3 <abbr title="tablespoon">T</abbr>-chopped green pepper<br /> -½ <abbr title="teaspoon">t</abbr>-salt<br /> -¼ <abbr title="teaspoon">t</abbr>-paprika<br /> -<span class='small'><sup>1</sup>/<sub>8</sub></span> <abbr title="teaspoon">t</abbr>-celery salt<br /> -2 <abbr title="tablespoon">T</abbr>-olive oil<br /> -2 <abbr title="tablespoon">T</abbr>-lemon juice<br /> -2 pieces lettuce<br /> -</div><p><span class="pagenum"><a name="Page_463" id="Page_463">[463]</a></span></p> - -<p>Mix the salt, paprika, celery salt, olive oil and lemon juice. -Beat one minute. Add the tomatoes and green pepper. Place -in the ice box for half an hour. Arrange the lettuce leaves -on salad plates. Place two slices of tomato on each portion. -Pour the oil mixture over the tomatoes.</p> - - -<div class='recipetitle'><b>Charlotte Russe</b> (Two portions)</div> - -<div class='ingredients1'> -2 <abbr title="teaspoon">t</abbr>-granulated gelatin<br /> -2 <abbr title="tablespoon">T</abbr>-cold water<br /> -¼ <abbr title="cup">C</abbr>-hot milk<br /> -1 <abbr title="cup">C</abbr>-whipped cream<br /> -½ <abbr title="teaspoon">t</abbr>-vanilla<br /> -4 thin pieces sponge cake<br /> -¼ <abbr title="cup">C</abbr>-sugar<br /> -</div> - -<p>Place the sponge cakes around the edges of a moistened -mould. Soak the gelatin in cold water five minutes. Add the -hot milk. Stir until it dissolves. Add the sugar and vanilla. -Allow the gelatin mixture to cool. When it begins to thicken, -fold in the cream. Beat until the mixture holds its shape. -Pour into the mould. Allow to remain two hours in a cold -place.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_468" id="Page_468">[468]</a></span></p> - - - - -<h2>INDEX</h2> - - -<div class='index'> -<div class='subtitle'>Bread, Rolls, <abbr title="et cetera">etc.</abbr></div> -Baking powder biscuit <a href="#Page_51">51</a>, <a href="#Page_219">219</a>, <a href="#Page_442">442</a><br /> -Boston brown bread <a href="#Page_61">61</a><br /> -Brown bread <a href="#Page_201">201</a><br /> -Bran bread, steamed <a href="#Page_364">364</a><br /> -Cheese wafers <a href="#Page_439">439</a><br /> -Cinnamon rolls <a href="#Page_164">164</a><br /> -Cinnamon toast <a href="#Page_369">369</a><br /> -Corn bread <a href="#Page_309">309</a><br /> -Corn gems <a href="#Page_328">328</a><br /> -Cream toast <a href="#Page_390">390</a><br /> -Croutons <a href="#Page_23">23</a>, <a href="#Page_263">263</a><br /> -Croutons, shamrock <a href="#Page_396">396</a><br /> -Date bread <a href="#Page_233">233</a><br /> -Date buns <a href="#Page_274">274</a><br /> -Date muffins <a href="#Page_83">83</a><br /> -Date nut bread <a href="#Page_221">221</a><br /> -Egg rolls <a href="#Page_361">361</a><br /> -Emergency biscuit <a href="#Page_123">123</a><br /> -French toast <a href="#Page_145">145</a><br /> -Fruit gems <a href="#Page_180">180</a><br /> -Graham gems <a href="#Page_271">271</a><br /> -Gluten bread <a href="#Page_367">367</a><br /> -Light rolls <a href="#Page_75">75</a><br /> -Muffins <a href="#Page_326">326</a><br /> -Muffins, Twin Mountain <a href="#Page_64">64</a><br /> -Nut bread <a href="#Page_71">71</a><br /> -Nut bread for sandwiches <a href="#Page_371">371</a><br /> -<span class="pagenum"><a name="Page_469" id="Page_469">[469]</a></span>Peanut butter and fruit rolls <a href="#Page_438">438</a><br /> -Peanut bread <a href="#Page_288">288</a><br /> -Pinwheel biscuits <a href="#Page_45">45</a><br /> -Pop-overs <a href="#Page_377">377</a><br /> -Sour cream biscuits <a href="#Page_417">417</a><br /> -Spanish buns <a href="#Page_78">78</a><br /> -Sweet milk griddle cakes <a href="#Page_145">145</a><br /> -Time guide for quick breads <a href="#Page_113">113</a><br /> -Toast <a href="#Page_48">48</a><br /> -Toasted sticks <a href="#Page_425">425</a><br /> -Wafers, Bettina <a href="#Page_460">460</a><br /> -Waffles <a href="#Page_326">326</a><br /> -<div class='subtitle'>Cakes and Cookies.</div> -Apple sauce cake <a href="#Page_83">83</a><br /> -Bettina's cake <a href="#Page_456">456</a><br /> -Bettina's cakes <a href="#Page_375">375</a><br /> -Bettina's sponge cake <a href="#Page_400">400</a><br /> -Bettina's wafers <a href="#Page_460">460</a><br /> -Brides' cake <a href="#Page_119">119</a><br /> -Burnt sugar cake <a href="#Page_323">323</a><br /> -Charlotte Russe <a href="#Page_463">463</a><br /> -Chocolate cream filling <a href="#Page_89">89</a><br /> -Chocolate sponge <a href="#Page_221">221</a><br /> -Chocolate nougat <a href="#Page_341">341</a><br /> -Chocolate, little cakes <a href="#Page_30">30</a><br /> -Chocolate, moist <a href="#Page_38">38</a><br /> -Date loaf cake <a href="#Page_347">347</a><br /> -Date rocks <a href="#Page_428">428</a><br /> -Devil's food <a href="#Page_178">178</a>, <a href="#Page_231">231</a><br /> -Doughnuts <a href="#Page_102">102</a><br /> -Doughnuts, potato <a href="#Page_126">126</a><br /> -Drop cookies <a href="#Page_256">256</a><br /> -Fancy cakes <a href="#Page_433">433</a><br /> -Fudge cakes, hot <a href="#Page_76">76</a><br /> -Ginger drop cakes <a href="#Page_286">286</a><br /> -Gingerbread, soft <a href="#Page_388">388</a><br /> -<span class="pagenum"><a name="Page_470" id="Page_470">[470]</a></span>Graham cracker cake <a href="#Page_390">390</a><br /> -Gold hearts <a href="#Page_225">225</a><br /> -Hickory nut cake <a href="#Page_343">343</a><br /> -Jumbles <a href="#Page_253">253</a><br /> -Lightning tea cakes <a href="#Page_189">189</a><br /> -Loaf, Bettina's nut special <a href="#Page_35">35</a><br /> -Marble cake <a href="#Page_223">223</a><br /> -Mocha <a href="#Page_419">419</a><br /> -Molasses puffs <a href="#Page_208">208</a><br /> -Marshmallow <a href="#Page_92">92</a><br /> -Nut cookies <a href="#Page_260">260</a><br /> -One egg cake <a href="#Page_58">58</a><br /> -Orange cake <a href="#Page_201">201</a><br /> -Peanut cookies <a href="#Page_283">283</a><br /> -Quick cake <a href="#Page_132">132</a><br /> -Rocks <a href="#Page_211">211</a><br /> -Scones <a href="#Page_236">236</a><br /> -Small cakes <a href="#Page_393">393</a><br /> -Sour cream <a href="#Page_102">102</a><br /> -Sponge <a href="#Page_279">279</a><br /> -Sponge, hot water <a href="#Page_168">168</a><br /> -Spiced <a href="#Page_137">137</a><br /> -Washington pie <a href="#Page_321">321</a><br /> -White cakes <a href="#Page_23">23</a><br /> -White cake <a href="#Page_153">153</a><br /> -<div class='subtitle'>Cereals.</div> -Method of cooking <a href="#Page_105">105</a><br /> -Oatmeal <a href="#Page_67">67</a><br /> -Oatmeal with dates <a href="#Page_326">326</a><br /> -Rice, boiled <a href="#Page_423">423</a><br /> -Wheat cereal <a href="#Page_104">104</a><br /> -<div class='subtitle'>Desserts.</div> -Apples, Bettina <a href="#Page_208">208</a><br /> -Apples, baked <a href="#Page_112">112</a>, <a href="#Page_277">277</a>, <a href="#Page_375">375</a>, <a href="#Page_385">385</a><br /> -<span class="pagenum"><a name="Page_471" id="Page_471">[471]</a></span>Apples, glazed <a href="#Page_123">123</a><br /> -Apple sauce <a href="#Page_306">306</a><br /> -Apricot sauce <a href="#Page_271">271</a><br /> -Cup custard <a href="#Page_217">217</a><br /> -Custards, steamed <a href="#Page_409">409</a><br /> -Grapefruit cocktail <a href="#Page_262">262</a>, <a href="#Page_396">396</a><br /> -Orange dessert <a href="#Page_398">398</a><br /> -Pineapple, sliced <a href="#Page_27">27</a><br /> -Peach cup <a href="#Page_358">358</a><br /> -Sponge cake and whipped cream <a href="#Page_412">412</a><br /> -Strawberries au naturel <a href="#Page_23">23</a><br /> -<div class='subtitle'>Drinks.</div> -Hot chocolate <a href="#Page_13">13</a><br /> -Coffee <a href="#Page_64">64</a><br /> -<div class='subtitle'>Eggs.</div> -Baked <a href="#Page_358">358</a><br /> -Devilled <a href="#Page_38">38</a><br /> -Escalloped with cheese <a href="#Page_312">312</a><br /> -Goldenrod, a la <a href="#Page_160">160</a><br /> -Omelet <a href="#Page_122">122</a><br /> -Poached <a href="#Page_47">47</a><br /> -Scrambled <a href="#Page_210">210</a>, <a href="#Page_328">328</a><br /> -Soufflé<a href="#Page_125">125</a><br /> -<div class='subtitle'>Fish.</div> -Codfish balls <a href="#Page_125">125</a><br /> -Fish a la Bettina <a href="#Page_128">128</a><br /> -Halibut steak <a href="#Page_26">26</a><br /> -Halibut, sautéd <a href="#Page_265">265</a><br /> -Lobster, creamed <a href="#Page_282">282</a><br /> -Oysters, creamed <a href="#Page_279">279</a><br /> -Oyster cocktail <a href="#Page_230">230</a><br /> -Oysters, creamed in ramekins <a href="#Page_364">364</a><br /> -Oysters, escalloped <a href="#Page_314">314</a><br /> -<span class="pagenum"><a name="Page_472" id="Page_472">[472]</a></span>Oysters, fried <a href="#Page_303">303</a><br /> -Oyster patties <a href="#Page_252">252</a><br /> -Salmon, escalloped <a href="#Page_271">271</a>, <a href="#Page_361">361</a><br /> -Salmon, loaf <a href="#Page_274">274</a>, <a href="#Page_447">447</a><br /> -Salmon timbales <a href="#Page_23">23</a><br /> -Tuna, creamed on toast strips <a href="#Page_12">12</a><br /> -Tuna loaf <a href="#Page_195">195</a><br /> -<div class='subtitle'>Ice Creams and Ices.</div> -Apricots, frozen <a href="#Page_172">172</a><br /> -Chocolate sauce for ice cream <a href="#Page_92">92</a><br /> -Lemon sherbet <a href="#Page_71">71</a><br /> -Peaches for ice cream <a href="#Page_153">153</a><br /> -Pecan ice cream <a href="#Page_279">279</a><br /> -Vanilla ice cream <a href="#Page_153">153</a><br /> - -<div class='subtitle'>Icing.</div> -Bettina's icing <a href="#Page_394">394</a><br /> -Confectioners', Bettina's <a href="#Page_344">344</a><br /> -Confectioners'<a href="#Page_79">79</a>, <a href="#Page_89">89</a><br /> -Chocolate <a href="#Page_58">58</a><br /> -"C" sugar icing <a href="#Page_138">138</a>, <a href="#Page_153">153</a><br /> -Meringue <a href="#Page_52">52</a><br /> -White mountain cream <a href="#Page_24">24</a>, <a href="#Page_71">71</a><br /> - -<div class='subtitle'>Jellies and Preserves.</div> -Cherries, canned <a href="#Page_109">109</a><br /> -Currant jelly <a href="#Page_109">109</a>, <a href="#Page_462">462</a><br /> -Cranberry <a href="#Page_323">323</a><br /> -Fruit jelly <a href="#Page_268">268</a><br /> -Fruit juice <a href="#Page_31">31</a><br /> -Grapefruit marmalade <a href="#Page_346">346</a><br /> -Jelly making suggestions <a href="#Page_110">110</a><br /> -Apple and mint jelly <a href="#Page_162">162</a><br /> -Orange marmalade <a href="#Page_369">369</a><br /> -<span class="pagenum"><a name="Page_473" id="Page_473">[473]</a></span>Peach butter <a href="#Page_99">99</a><br /> -Strawberry preserves <a href="#Page_13">13</a><br /> -Tomato jelly <a href="#Page_101">101</a><br /> - -<div class='subtitle'>Meats.</div> -Bacon, broiled <a href="#Page_146">146</a><br /> -Bacon, liver and <a href="#Page_180">180</a><br /> -Bacon, pigs in blankets <a href="#Page_355">355</a><br /> -Beef balls <a href="#Page_170">170</a><br /> -Beef, creamed <a href="#Page_68">68</a><br /> -Beef, corned, au gratin <a href="#Page_367">367</a><br /> -Beef, flank, rolled <a href="#Page_241">241</a><br /> -Beef, jellied <a href="#Page_40">40</a><br /> -Beef loaf <a href="#Page_155">155</a>, <a href="#Page_192">192</a><br /> -Beef pie <a href="#Page_223">223</a><br /> -Beef pot roast <a href="#Page_422">422</a><br /> -Beef roast <a href="#Page_177">177</a><br /> -Boubons <a href="#Page_18">18</a><br /> -Chicken croquettes <a href="#Page_186">186</a>, <a href="#Page_319">319</a><br /> -Chicken en casserole <a href="#Page_400">400</a><br /> -Chicken, fried <a href="#Page_118">118</a><br /> -Chicken a la king <a href="#Page_343">343</a>, <a href="#Page_393">393</a><br /> -Chicken loaf <a href="#Page_332">332</a><br /> -Chicken and mushroom patties <a href="#Page_268">268</a><br /> -Ham <a href="#Page_115">115</a><br /> -Ham, baked <a href="#Page_309">309</a>, <a href="#Page_374">374</a><br /> -Ham, broiled <a href="#Page_236">236</a><br /> -Ham cooked in milk <a href="#Page_326">326</a><br /> -Ham en casserole <a href="#Page_430">430</a><br /> -Hash, browned <a href="#Page_82">82</a><br /> -Lamb chops, creole <a href="#Page_135">135</a><br /> -Lamb chops, breaded <a href="#Page_249">249</a><br /> -Lamb chops, broiled <a href="#Page_85">85</a>, <a href="#Page_285">285</a>, <a href="#Page_411">411</a><br /> -Lamb, roast leg of <a href="#Page_34">34</a>, <a href="#Page_414">414</a><br /> -Lamb stew <a href="#Page_388">388</a><br /> -Liver and bacon <a href="#Page_180">180</a><br /> -<span class="pagenum"><a name="Page_474" id="Page_474">[474]</a></span>Meat balls <a href="#Page_383">383</a><br /> -Mutton in ramekins <a href="#Page_288">288</a><br /> -Pork croquettes <a href="#Page_425">425</a><br /> -Pork chops <a href="#Page_95">95</a>, <a href="#Page_306">306</a>, <a href="#Page_398">398</a><br /> -Pork chops with sweet potatoes <a href="#Page_300">300</a><br /> -Pork tenderloins <a href="#Page_276">276</a>, <a href="#Page_436">436</a><br /> -Steak, Bettina <a href="#Page_404">404</a><br /> -Steak, devilled <a href="#Page_50">50</a><br /> -Steak, flank, braized <a href="#Page_290">290</a><br /> -Steak, Hamburger <a href="#Page_140">140</a><br /> -Steak, pan-broiled <a href="#Page_15">15</a>, <a href="#Page_131">131</a><br /> -Steak, round, en casserole <a href="#Page_408">408</a><br /> -Steak, round, with vegetables <a href="#Page_238">238</a><br /> -Steak, Swiss <a href="#Page_340">340</a><br /> -Tongue, boiled <a href="#Page_98">98</a><br /> -Turkey, roast <a href="#Page_293">293</a><br /> -Veal birds <a href="#Page_88">88</a><br /> -Veal chops <a href="#Page_444">444</a><br /> -Veal, creamed <a href="#Page_54">54</a><br /> -Veal cutlets <a href="#Page_174">174</a><br /> -Veal loaf <a href="#Page_60">60</a><br /> -Veal, breaded <a href="#Page_350">350</a><br /> -Veal steak, baked <a href="#Page_335">335</a><br /> - -<div class='subtitle'>Nuts and Candies.</div> -Date kisses <a href="#Page_369">369</a><br /> -Fudge, chocolate <a href="#Page_338">338</a><br /> -Fudge, maple <a href="#Page_260">260</a><br /> -Fudge, peanut <a href="#Page_181">181</a><br /> -Fudge, white <a href="#Page_338">338</a><br /> -Penoche <a href="#Page_156">156</a><br /> -Peanut fondant <a href="#Page_338">338</a><br /> -Popcorn balls <a href="#Page_259">259</a><br /> -Salted almonds <a href="#Page_226">226</a><br /> -Salted peanuts <a href="#Page_234">234</a><br /> -<span class="pagenum"><a name="Page_475" id="Page_475">[475]</a></span>Sour cream candy <a href="#Page_301">301</a><br /> - -<div class='subtitle'>Pastry.</div> -Apple dumpling <a href="#Page_288">288</a>, <a href="#Page_246">246</a><br /> -Apricot cobbler <a href="#Page_192">192</a><br /> -Berry pie <a href="#Page_101">101</a><br /> -Blueberry tarts <a href="#Page_129">129</a><br /> -Boston cream pie <a href="#Page_386">386</a><br /> -Cheese timbales <a href="#Page_230">230</a><br /> -Cherry cobbler <a href="#Page_454">454</a><br /> -Chocolate pie <a href="#Page_183">183</a><br /> -Cranberry pie <a href="#Page_307">307</a><br /> -Cream puffs <a href="#Page_213">213</a><br /> -Crust <a href="#Page_52">52</a><br /> -Dutch apple cake <a href="#Page_115">115</a><br /> -Lemon pie <a href="#Page_51">51</a><br /> -Peach cobbler <a href="#Page_164">164</a><br /> -Pumpkin <a href="#Page_253">253</a><br /> -Rules for pastry <a href="#Page_161">161</a><br /> -Strawberry short cake <a href="#Page_16">16</a><br /> - -<div class='subtitle'>Pickles, Relishes, <abbr title="et cetera">etc.</abbr></div> -Beets, pickled <a href="#Page_50">50</a><br /> -Beets, spiced <a href="#Page_207">207</a><br /> -Cabbage relish <a href="#Page_265">265</a><br /> -Chili sauce <a href="#Page_217">217</a><br /> -Jelly pickle <a href="#Page_346">346</a><br /> -Radishes <a href="#Page_41">41</a><br /> -Relish for fried oysters <a href="#Page_303">303</a><br /> - -<div class='subtitle'>Puddings.</div> -Apricot soufflé<a href="#Page_225">225</a><br /> -Brown Betty <a href="#Page_150">150</a>, <a href="#Page_291">291</a><br /> -Chocolate cream pudding <a href="#Page_187">187</a><br /> -Chocolate custard <a href="#Page_380">380</a><br /> -<span class="pagenum"><a name="Page_476" id="Page_476">[476]</a></span>Cocoanut <a href="#Page_430">430</a><br /> -Cocoanut blanc mange <a href="#Page_95">95</a><br /> -Cornstarch fruit <a href="#Page_353">353</a><br /> -Cottage pudding <a href="#Page_20">20</a>, <a href="#Page_238">238</a><br /> -Cottage pudding, Bettina's <a href="#Page_277">277</a><br /> -Cream, whipped <a href="#Page_225">225</a><br /> -Date pudding <a href="#Page_356">356</a>, <a href="#Page_426">426</a><br /> -Date pudding, steamed <a href="#Page_249">249</a><br /> -Fig pudding, steamed <a href="#Page_351">351</a><br /> -Lemon rice <a href="#Page_274">274</a><br /> -Marble <a href="#Page_447">447</a><br /> -Marshmallow cream <a href="#Page_199">199</a><br /> -Marshmallow pudding <a href="#Page_383">383</a><br /> -Plum pudding, Bettina's <a href="#Page_312">312</a><br /> -Plum pudding <a href="#Page_294">294</a><br /> -Pineapple charlotte <a href="#Page_296">296</a><br /> -Prunes <a href="#Page_241">241</a><br /> -Prune blanc mange <a href="#Page_236">236</a><br /> -Prune soufflé<a href="#Page_141">141</a><br /> -Prune whip <a href="#Page_243">243</a>, <a href="#Page_314">314</a><br /> -"Quick pudding"<a href="#Page_272">272</a><br /> -Rhubarb pudding <a href="#Page_86">86</a><br /> -Rice pudding <a href="#Page_156">156</a><br /> -Rice parfait <a href="#Page_364">364</a><br /> -Tapioca, apple <a href="#Page_219">219</a>, <a href="#Page_304">304</a><br /> -Tapioca and date <a href="#Page_335">335</a><br /> -Tapioca, orange <a href="#Page_450">450</a><br /> -Tapioca, strawberry <a href="#Page_452">452</a><br /> - -<div class='subtitle'>Salads.</div> -Apple, celery and green pepper <a href="#Page_99">99</a><br /> -Asparagus <a href="#Page_452">452</a><br /> -Banana <a href="#Page_442">442</a><br /> -Beet <a href="#Page_189">189</a><br /> -Bean <a href="#Page_428">428</a><br /> -Bettina <a href="#Page_167">167</a>, <a href="#Page_343">343</a>, <a href="#Page_398">398</a><br /> -Blackstone <a href="#Page_458">458</a><br /> -<span class="pagenum"><a name="Page_477" id="Page_477">[477]</a></span>Cabbage <a href="#Page_290">290</a><br /> -Clown <a href="#Page_433">433</a><br /> -Cherry <a href="#Page_187">187</a><br /> -Cucumber and radish <a href="#Page_51">51</a><br /> -Egg and lettuce <a href="#Page_414">414</a><br /> -Fruit <a href="#Page_456">456</a>, <a href="#Page_460">460</a><br /> -Grapefruit <a href="#Page_380">380</a><br /> -Honolulu <a href="#Page_172">172</a><br /> -Lettuce <a href="#Page_246">246</a>, <a href="#Page_282">282</a>, <a href="#Page_374">374</a>, <a href="#Page_408">408</a><br /> -Lobster and salmon <a href="#Page_38">38</a><br /> -Mexican <a href="#Page_201">201</a><br /> -Orange and cherry <a href="#Page_321">321</a><br /> -Pear <a href="#Page_279">279</a>, <a href="#Page_438">438</a><br /> -Perfection salad <a href="#Page_300">300</a><br /> -Potato <a href="#Page_207">207</a><br /> -Salmon <a href="#Page_57">57</a>, <a href="#Page_213">213</a><br /> -String bean <a href="#Page_230">230</a><br /> -Sunbonnet Baby <a href="#Page_70">70</a><br /> -Surprise <a href="#Page_252">252</a><br /> -Tomato <a href="#Page_462">462</a><br /> -Tomato, cucumber pimento <a href="#Page_27">27</a><br /> -Tomato cup <a href="#Page_91">91</a><br /> -Tomato, stuffed <a href="#Page_129">129</a><br /> -Tuna <a href="#Page_233">233</a><br /> -Washington <a href="#Page_371">371</a><br /> -Vegetable <a href="#Page_152">152</a>, <a href="#Page_271">271</a>, <a href="#Page_319">319</a>, <a href="#Page_436">436</a>, <a href="#Page_454">454</a><br /> - -<div class='subtitle'>Salad Dressing and Sauces.</div> -Bread dressing <a href="#Page_241">241</a><br /> -Bechamel sauce <a href="#Page_243">243</a>, <a href="#Page_445">445</a><br /> -Butter sauce <a href="#Page_243">243</a><br /> -Boiled salad dressing <a href="#Page_102">102</a><br /> -Bettina dressing <a href="#Page_408">408</a><br /> -Bettina's French dressing <a href="#Page_454">454</a><br /> -Cranberry sauce <a href="#Page_310">310</a><br /> -Custard sauce <a href="#Page_96">96</a><br /> -Egg sauce <a href="#Page_23">23</a><br /> -<span class="pagenum"><a name="Page_478" id="Page_478">[478]</a></span>French dressing <a href="#Page_27">27</a><br /> -French dressing with green peppers <a href="#Page_282">282</a><br /> -Giblet gravy <a href="#Page_294">294</a><br /> -Horseradish sauce <a href="#Page_170">170</a><br /> -Lemon sauce <a href="#Page_116">116</a><br /> -Mushroom sauce <a href="#Page_460">460</a><br /> -Maitre d'Hotel <a href="#Page_95">95</a><br /> -Roquefort cheese dressing <a href="#Page_374">374</a><br /> -Russian dressing <a href="#Page_246">246</a>, <a href="#Page_314">314</a><br /> -Salad dressing <a href="#Page_233">233</a><br /> -Thousand Island salad dressing <a href="#Page_89">89</a>, <a href="#Page_132">132</a><br /> -Tomato sauce <a href="#Page_19">19</a>, <a href="#Page_155">155</a><br /> -Vanilla sauce <a href="#Page_239">239</a><br /> -White sauces <a href="#Page_79">79</a><br /> - -<div class='subtitle'>Sandwiches.</div> -Bettina's <a href="#Page_456">456</a><br /> -Ham <a href="#Page_38">38</a><br /> -Ham, chopped <a href="#Page_433">433</a><br /> -Hallowe'en <a href="#Page_253">253</a><br /> -Nut-bread for sandwiches <a href="#Page_371">371</a><br /> -Peanut butter <a href="#Page_41">41</a><br /> -Washington's birthday <a href="#Page_372">372</a><br /> - -<div class='subtitle'>Soups.</div> -Bettina's soup <a href="#Page_442">442</a><br /> -Cream of asparagus <a href="#Page_263">263</a><br /> -Cream of celery <a href="#Page_396">396</a><br /> -Cream of pea <a href="#Page_425">425</a><br /> - -<div class='subtitle'>Vegetables.</div> -Asparagus on toast <a href="#Page_303">303</a><br /> -Cabbage, creamed <a href="#Page_430">430</a><br /> -Cabbage, escalloped <a href="#Page_141">141</a>, <a href="#Page_216">216</a><br /> -Cauliflower, creamed <a href="#Page_83">83</a><br /> -<span class="pagenum"><a name="Page_479" id="Page_479">[479]</a></span>Cauliflower, escalloped <a href="#Page_175">175</a><br /> -Carrots, creamed <a href="#Page_131">131</a>, <a href="#Page_228">228</a>, <a href="#Page_385">385</a>, <a href="#Page_441">441</a><br /> -Celery au gratin <a href="#Page_210">210</a><br /> -Celery and eggs <a href="#Page_170">170</a><br /> -Corn, creamed <a href="#Page_164">164</a><br /> -Corn, oysters <a href="#Page_146">146</a><br /> -Corn on the cob <a href="#Page_99">99</a><br /> -Egg plant <a href="#Page_285">285</a><br /> -Egg plant, escalloped <a href="#Page_355">355</a><br /> -Macaroni, tomatoes, green peppers <a href="#Page_353">353</a><br /> -Macaroni and cheese <a href="#Page_219">219</a><br /> -Onions, creamed <a href="#Page_294">294</a>, <a href="#Page_404">404</a><br /> -Onions, escalloped <a href="#Page_115">115</a>, <a href="#Page_419">419</a><br /> -Onions, stuffed <a href="#Page_416">416</a>, <a href="#Page_450">450</a><br /> -Peas, creamed, new <a href="#Page_85">85</a><br /> -Peppers, stuffed with corn <a href="#Page_186">186</a><br /> -Peppers, stuffed with cauliflower <a href="#Page_198">198</a><br /> -Peppers, stuffed with rice <a href="#Page_75">75</a><br /> -Potatoes, baked <a href="#Page_141">141</a>, <a href="#Page_385">385</a><br /> -Potatoes, creamed <a href="#Page_123">123</a>, <a href="#Page_148">148</a>, <a href="#Page_256">256</a><br /> -Potatoes, escalloped <a href="#Page_155">155</a>, <a href="#Page_285">285</a><br /> -Potatoes in cream <a href="#Page_16">16</a><br /> -Potatoes, cubes <a href="#Page_243">243</a><br /> -Potatoes, lyonnaise <a href="#Page_428">428</a><br /> -Potatoes, Bettina's <a href="#Page_221">221</a><br /> -Potatoes, mashed <a href="#Page_54">54</a>, <a href="#Page_170">170</a><br /> -Potatoes, Anna <a href="#Page_69">69</a><br /> -Potato balls <a href="#Page_198">198</a><br /> -Potato cakes <a href="#Page_161">161</a><br /> -Potato croquettes <a href="#Page_174">174</a><br /> -Potatoes, hashed brown <a href="#Page_150">150</a><br /> -Potatoes, brown <a href="#Page_177">177</a><br /> -Potato rosettes <a href="#Page_265">265</a><br /> -Potatoes, sautéd <a href="#Page_163">163</a><br /> -Potatoes, escalloped with bacon <a href="#Page_358">358</a><br /> -Potato and green corn croquettes <a href="#Page_135">135</a><br /> -Rice <a href="#Page_288">288</a><br /> -<span class="pagenum"><a name="Page_480" id="Page_480">[480]</a></span>Rice croquettes <a href="#Page_411">411</a><br /> -Rice cakes <a href="#Page_129">129</a><br /> -String beans <a href="#Page_27">27</a><br /> -Squash, baked <a href="#Page_177">177</a><br /> -Sweet potatoes, mashed <a href="#Page_192">192</a>, <a href="#Page_340">340</a><br /> -Sweet potatoes, candied <a href="#Page_355">355</a><br /> -Sweet potatoes, fireless <a href="#Page_296">296</a><br /> -Sweet potatoes, glazed <a href="#Page_266">266</a><br /> -Tomatoes and cheese <a href="#Page_367">367</a><br /> -Tomatoes, cheese, and rice <a href="#Page_335">335</a><br /> -Tomatoes, devilled <a href="#Page_256">256</a><br /> -Tomatoes, stuffed <a href="#Page_54">54</a><br /> -Tomatoes, with rice <a href="#Page_183">183</a><br /> -Turnips <a href="#Page_246">246</a><br /> -Turnips, creamed <a href="#Page_180">180</a><br /> - -<div class='subtitle'>Bettina's Suggestions.</div> -Bettina's suggestions <a href="#Page_71">71</a><br /> -Emergency shelf <a href="#Page_13">13</a><br /> -Menus for cerealess breakfasts <a href="#Page_144">144</a>, <a href="#Page_145">145</a><br /> -Suggestions for serving bride's cake <a href="#Page_119">119</a><br /> -Pastry rules <a href="#Page_161">161</a><br /> -Jelly making <a href="#Page_110">110</a><br /> -</div> -<hr class="chap" /> -<div class='tnote'><div class='center'><b>Transcriber's Notes:</b></div> - -<p>Varied hyphenation was retained as on page 64 where "egg white" has no hyphen -in the ingredient list for Coffee but does have one in the recipe directions. It -was also retained in words such as "tonight", "to-night" and "today", "to-day."</p> - -<p>Many recipes have the list of ingredients in a different order than the directions -use them. This was retained.</p> - -<p>Obvious punctuation errors were repaired.</p> - -<p>Page 16, "c" changed to "C" twice (1 C-milk) (1 C-sifted flour)</p> - -<p>Page 27, String Beans with Butter Sauce, "(Two portions)" moved out of bold -notation to match rest of usage.</p> - -<p>Page 47, "certainly" changed to "certainly" (Tennis certainly does give)</p> - -<p>Page 51, "sautè" changed to "sauté" twice (in it and sauté) (tablespoon flour and sauté)</p> - -<p>Page 73, "bulgeted" changed to "budgeted" (that we have budgeted)</p> - -<p>Page 75, subtitle "BETTINA'S RECIPES" moved to after the menu list to follow -rest of usage in text.</p> - -<p>Page 88, Veal Birds, recipe ingredient list calls for "paprika" while recipe -directions asks for "pepper." This was retained.</p> - -<p>Page 88, "sautè" changed to "sauté" (sauté until browned)</p> - -<p>Page 125, "Souffle" changed to "Soufflé" in menu. (Egg Soufflé)</p> - -<p>Page 125, "sautèd" changed to "sautéd" (and sautéd in hot fat)</p> - -<p>Page 125, "Soufflè" changed to "Soufflé" in recipe title. (Egg Soufflé)</p> - -<p>Page 126, "souffle" changed to "soufflé" (sauce around the soufflé)</p> - -<p>Page 129, the title "<b>Fish a La Bettina</b> (Four portions)" was listed both -above the menu list and after the menu as a recipe title. The first was removed.</p> - -<p>Page 129, "sautè" changed to "sauté" (crumbs and sauté in hot)</p> - -<p>Page 140, "Souffle" changed to "Soufflé" (Prune Soufflé)</p> - -<p>Page 141, "Souffle" changed to "Soufflé" (Prune Soufflé)</p> - -<p>Page 148, Chocolate Cookies, ingredient list calls for cinnamon but directions -do not mention when to add it.</p> - -<p>Page 156, Rice Pudding, "suger" changed to "sugar" (add the sugar)</p> - -<p>Page 163, "Sautèd" changed to "Sautéd" twice (Sautéd Potatoes)</p> - -<p>Page 165, both in menu and recipe title, "Sautèd" changed to "Sautéd" (Sautéd Potatoes)</p> - -<p>Page 168, Hot Water Sponge Cake, "lmon" changed to "lemon" (1 t-grated rind lemon)</p> - -<p>Page 224, "soufflè" changed to "soufflé" (with the soufflé)</p> - -<p>Page 225, "Souffle" changed to "Soufflé" twice (Apricot Soufflé)</p> - -<p>Page 237, "stirr" changed to "stir" (while I stir up a little)</p> - -<p>Page 243, "Sautèd" changed to "Sautéd" (Sautéd Halibut Steak)</p> - -<p>Page 262, "Sautèd" changed to "Sautéd" (Sautéd Halibut)</p> - -<p>Page 265, "Sautèd" changed to "Sautéd" (Sautéd Halibut)</p> - -<p>Page 289, word "CHAPTER" added to text of chapter header (CHAPTER XC)</p> - -<p>Page 290, "teasponful" changed to "teaspoonful" (a teaspoonful of salt)</p> - -<p>Page 309, "tap" changed to "tape" (bound with white tape)</p> - -<p>Page 314, "Current" changed to "Currant" (Currant Jelly)</p> - -<p>Page 349, "sizzlinz" changed to "sizzling" (cooker on the sizzling)</p> - -<p>Page 393, "hallf" changed to "half" (cut in half-inch lengths)</p> - -<p>Page 414, menu, "Lettuce and Egg" changed to "Egg and Lettuce" (Egg and Lettuce Salad)</p> - -<p>Page 428, Bean Salad recipe, directions call for green pepper, but it is not mentioned -in the list of ingredients.</p> - -<p>Page 438, "Sautèd" changed to "Sautéd" (Sautéd Potatoes)</p> - -<p>Page 457, "Frappe" changed to "Frappé" (Mint Frappé)</p> - -<p>Page 460, Mushroom Sauce recipe, actual quantity of mushrooms not listed.</p> - -<p>Page 471, "Souffle" changed to "Soufflé" twice (Soufflé, 125)</p> - -<p>Page 473, three Bacon items moved to correct alphabetical order to be above Beef listings -instead of right after the Beef listings as in the original text.</p> - -<p>Page 475, "souffle" changed to "soufflé" (Apricot soufflé)</p> - -<p>Page 476, "souffle" changed to "soufflé" (Prune soufflé)</p> - -<p>Page 478, "Creaw" changed to "Cream" (Cream of celery)</p> -</div> - - - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of A Thousand Ways to Please a Husband, by -Louise Bennett Weaver and Helen Cowles LeCron - -*** END OF THIS PROJECT GUTENBERG EBOOK 1000 WAYS TO PLEASE A HUSBAND *** - -***** This file should be named 42868-h.htm or 42868-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/2/8/6/42868/ - -Produced by Chris Curnow, Emmy and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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