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diff --git a/old/42868.txt b/old/42868.txt deleted file mode 100644 index 630c9ff..0000000 --- a/old/42868.txt +++ /dev/null @@ -1,19560 +0,0 @@ -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: ASCII - -*** 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) - - - - - - - - - - - -A THOUSAND WAYS TO PLEASE A HUSBAND - -[Illustration] - -[Illustration] - - - - -A THOUSAND WAYS TO PLEASE A HUSBAND - -WITH BETTINA'S BEST RECIPES - -BY LOUISE BENNETT WEAVER AND HELEN COWLES LECRON - - -[Illustration] - -_The Romance of Cookery_ AND HOUSEKEEPING - -Decorations by ELIZABETH COLBOURNE - - A. L. Burt Company - Publishers New York - - - - - Copyright, 1917 - by - Britton Publishing Company, Inc. - - All Rights Reserved - - Made in U. S. A. - -[Illustration] - - - - -A DEDICATION - - - _To every other little bride - Who has a "Bob" to please, - And says she's tried and tried and tried - To cook with skill and ease, - And can't!--we offer here as guide - Bettina's Recipes!_ - - _To her whose "Bob" is prone to wear - A sad and hungry look, - Because the maid he thought so fair - Is--well--she just can't cook! - To her we say: do not despair; - Just try Bettina's Book!_ - -[Illustration] - - - - -_Bettina's Measurements Are All Level_ - - - C = cup - t = teaspoon - T = tablespoon - lb. = pound - pt. = pint - B.P. = baking-powder - -[Illustration] - - - - -CONTENTS - - - CHAPTER PAGE - I HOME AT LAST 11 - II BETTINA'S FIRST REAL DINNER 14 - III BETTINA'S FIRST GUEST 17 - IV BETTINA GIVES A LUNCHEON 21 - V BOB HELPS TO GET DINNER 25 - VI COUSIN MATILDA CALLS 28 - VII A NEW-FASHIONED SUNDAY DINNER 33 - VIII CELEBRATING THE FOURTH 36 - IX UNCLE JOHN AND AUNT LUCY MAKE A VISIT 39 - X RUTH INSPECTS BETTINA'S KITCHEN 42 - XI BETTINA'S BIRTHDAY GIFT 46 - XII BETTINA'S FATHER TRIES HER COOKING 49 - XIII BOB HELPS WITH THE DINNER 53 - XIV A SUNDAY EVENING TEA 56 - XV A MOTOR PICNIC 59 - XVI BETTINA HAS A CALLER 62 - XVII BOB GETS BREAKFAST ON SUNDAY 65 - XVIII BETTINA GIVES A PORCH PARTY 69 - XIX BETTINA AND THE EXPENSE BUDGET 73 - XX MRS. DIXON AND BETTINA'S EXPERIMENT 77 - XXI A RAINY DAY DINNER 81 - XXII BUYING A REFRIGERATOR 84 - XXIII BETTINA'S SUNDAY DINNER 87 - XXIV BETTINA VISITS A TEA-ROOM. 90 - XXV BETTINA ENTERTAINS ALICE AND MR. HARRISON 93 - XXVI OVER THE TELEPHONE 97 - XXVII BETTINA HAS A BAKING DAY 100 - XXVIII POLLY AND THE CHILDREN 103 - XXIX BETTINA PUTS UP FRUIT 107 - XXX A COOL SUMMER DAY 111 - XXXI BOB AND BETTINA ALONE 114 - XXXII BETTINA ATTENDS A MORNING WEDDING 117 - XXXIII AFTER THE "TEA" 121 - XXXIV BETTINA GIVES A PORCH BREAKFAST 124 - XXXV A PIECE OF NEWS 127 - XXXVI BETTINA ENTERTAINS HER FATHER AND MOTHER 130 - XXXVII THE BIG SECRET 133 - XXXVIII AFTER THE CIRCUS 136 - XXXIX MRS. DIXON ASKS QUESTIONS 139 - XL A TELEGRAM FROM UNCLE ERIC 143 - XLI BETTINA ENTERTAINS STATE FAIR VISITORS 147 - XLII UNCLE JOHN AND AUNT LUCY 149 - XLIII SUNDAY DINNER AT THE DIXON'S 151 - XLIV A RAINY EVENING AT HOME 154 - XLV RUTH MAKES AN APPLE PIE 159 - XLVI BETTINA MAKES APPLE JELLY 162 - XLVII AFTER A PARK PARTY 166 - XLVIII BETTINA SPILLS THE INK 169 - XLIX BETTINA ATTENDS A PORCH PARTY 171 - L A DINNER COOKED IN THE MORNING 173 - LI A SUNDAY DINNER 176 - LII BOB MAKES PEANUT FUDGE 179 - LIII DINNER AT THE DIXON'S 182 - LIV A GOOD-BYE LUNCHEON FOR BERNADETTE 185 - LV BETTINA PLANS AN ANNOUNCEMENT LUNCHEON 188 - LVI RUTH AND BETTINA MAKE PREPARATIONS 191 - LVII A RAINBOW ANNOUNCEMENT LUNCHEON 193 - LVIII AN EARLY CALLER 197 - LIX RUTH COMES TO LUNCHEON 200 - LX A KITCHEN SHOWER FOR ALICE 205 - LXI A RAINY NIGHT MEAL 209 - LXII ALICE GIVES A LUNCHEON 212 - LXIII MOTORING WITH THE DIXONS 215 - LXIV RUTH MAKES BAKING POWDER BISCUITS 218 - LXV PLANS FOR THE WEDDING 220 - LXVI A GUEST TO A DINNER OF LEFT-OVERS 222 - LXVII A HANDKERCHIEF SHOWER 224 - LXVIII JUST THE TWO OF THEM 227 - LXIX A LUNCHEON IN THE COUNTRY 229 - LXX A "PAIR SHOWER" FOR ALICE 232 - LXXI BOB MAKES POPCORN BALLS 235 - LXXII AND WHERE WAS THE DINNER 237 - LXXIII ALICE TELLS HER TROUBLES 240 - LXXIV THE DIXONS COME TO DINNER 242 - LXXV THE WEDDING INVITATIONS 245 - LXXVI HALLOWE'EN PREPARATIONS 248 - LXXVII HALLOWE'EN REVELS 250 - LXXVIII A FORETASTE OF WINTER 255 - LXXIX SURPRISING ALICE AND HARRY 258 - LXXX A DINNER FOR THE BRIDAL PARTY 261 - LXXXI REHEARSING THE CEREMONY 264 - LXXXII AFTER THE WEDDING 267 - LXXXIII A "HAPPEN-IN" LUNCHEON 270 - LXXXIV UNCLE JOHN A GUEST AT DINNER 273 - LXXXV DURING THE TEACHERS' CONVENTION 275 - LXXXVI A LUNCHEON FOR THE TEACHERS 278 - LXXXVII RUTH COMES TO LUNCHEON 281 - LXXXVIII THE HICKORY LOG 284 - LXXXIX SOME CHRISTMAS PLANS 287 - XC AFTER THE FOOTBALL GAME 289 - XCI A THANKSGIVING DINNER IN THE COUNTRY 292 - XCII PLANNING THE CHRISTMAS CARDS 295 - XCIII HARRY AND ALICE RETURN 299 - XCIV THE FIRELIGHT SOCIAL 302 - XCV ALICE'S TROUBLES 305 - XCVI SOME OF BETTINA'S CHRISTMAS PLANS 308 - XCVII MORE OF BETTINA'S CHRISTMAS SHOPPING 311 - XCVIII CHRISTMAS GIFTS 313 - XCIX A CHRISTMAS SHOWER 316 - C BETTINA GIVES A DINNER 320 - CI BOB'S CHRISTMAS GIFT TO BETTINA 322 - CII A CHRISTMAS BREAKFAST 325 - CIII A SUPPER FOR TWO 327 - CIV ALICE COMES TO LUNCHEON 331 - CV RUTH STAYS TO DINNER 334 - CVI HOW BETTINA MADE CANDY 337 - CVII RUTH'S PLANS 339 - CVIII A LUNCHEON FOR THREE 342 - CIX THE DIXONS COME TO DINNER 345 - CX A STEAMED PUDDING 349 - CXI ON VALENTINE'S DAY 352 - CXII RUTH GIVES A DINNER FOR FOUR 354 - CXIII ALICE PRACTICES ECONOMY 357 - CXIV A COMPANY DINNER FOR BOB 360 - CXV SUPPER AFTER THE THEATRE 363 - CXVI WASHINGTON'S BIRTHDAY PLANS 366 - CXVII AN AFTERNOON WITH BETTINA 368 - CXVIII A WASHINGTON'S BIRTHDAY TEA 370 - CXIX ANOTHER OVEN DINNER 373 - CXX BOB MAKES POP-OVERS 376 - CXXI IN MARCH 379 - CXXII A FIRELESS COOKER FOR AUNT LUCY 382 - CXXIII THE DIXONS DROP IN FOR DESSERT 384 - CXXIV RUTH PASSES BY 387 - CXXV BETTINA ENTERTAINS A SMALL NEIGHBOR 389 - CXXVI A SUNDAY NIGHT TEA 392 - CXXVII A SHAMROCK LUNCHEON 395 - CXXVIII AT DINNER 397 - CXXIX AN ANNIVERSARY DINNER 399 - CXXX RUTH COMES TO DINNER 402 - CXXXI MILDRED'S SPRING VACATION 407 - CXXXII HELPING BETTINA 410 - CXXXIII HELPING WITH A COMPANY DINNER 413 - CXXXIV MILDRED'S DAY 415 - CXXXV POLLY COMES FOR MILDRED 418 - CXXXVI MILDRED'S PLANS 421 - CXXXVII A LUNCHEON FOR POLLY 424 - CXXXVIII FURS TO PUT AWAY 427 - CXXXIX PLANNING A CHILDREN'S PARTY 429 - CXL THE PARTY CIRCUS 432 - CXLI PLANNING A LUNCHEON 435 - CXLII THE NEW CAR 437 - CXLIII IN HOUSECLEANING TIME 441 - CXLIV MRS. DIXON HAPPENS IN 443 - CXLV ENGAGEMENT PRESENTS 446 - CXLVI WITH HOUSECLEANING OVER 449 - CXLVII SPRING MARKETING 451 - CXLVIII PLANS FOR THE WEDDING 453 - CXLIX ENTERTAINING THE WEDDING GUESTS 455 - CL THE BRIDESMAIDS' DINNER 457 - CLI A MORNING WEDDING IN JUNE 459 - CLII THE FIRST YEAR ENDS 461 - - - - -[Illustration] - - - - -_JUNE._ - - - _No, you cannot live on kisses, - Though the honeymoon is sweet, - Harken, brides, a true word this is,-- - Even lovers have to eat._ - - - - -CHAPTER I - -HOME AT LAST - - -[Illustration] - -"HOME at last!" sighed Bettina happily as the hot and dusty travelers -left the train. - -"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?" - -"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!" - -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!" - -"Just now I'd rather get at some of Mother's cooking!" grinned Bob. - -"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!" - -Bettina fastened a trim percale bungalow apron over her traveling suit, -and swiftly and surely assembled the little meal. - -"I like that apron," said Bob. "It reminds me of the rainy day when we -fixed the emergency shelf. That was fun." - -"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!" - -"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----" - -"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!" - -And Bob sat down to: - - Creamed Tuna on Toast Strips - Canned Peas with Butter Sauce - Rolls Butter - Strawberry Preserves - Hot Chocolate with Marshmallows - - -BETTINA'S RECIPES - -(All measurements are level) - -=Creamed Tuna on Toast Strips= (Two portions) - - 1 T-butter - 1 T-flour - 1/4 t-salt - 1/2 slice pimento - 1 C-milk - 3 slices of bread - 1/2 C-tuna - -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. - - -=Hot Chocolate= (Three cups) - - 1 square of chocolate - 3 T-sugar - 2/3 C-water - 2 C-milk - 1/4 t-vanilla - 3 marshmallows - -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. - - -=Strawberry Preserves= (Six one-half pt. glasses) - - 4 lbs. berries - 3 lbs. sugar - 3 C-water - -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. - - -=On Bettina's Emergency Shelf= - - 6 cans pimentos (small size) - 6 cans tuna (small size) - 6 cans salmon (small size) - 6 jars dried beef - 12 cans corn - 12 cans peas - 6 cans string beans - 6 cans lima beans - 6 cans devilled ham (small size) - 6 cans tomatoes - 6 pt. jars pickles - 6 pt. jars olives - 6 small cans condensed milk - 6 boxes sweet wafers - 1 pound box salted codfish - 3 pkg. marshmallows - 3 cans mushrooms - 2 pkg. macaroni - - - - -CHAPTER II - -BETTINA'S FIRST REAL DINNER - - -"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!" - -"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!" - -"So you marketed today, did you?" - -"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 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!" - -"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!" - -"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?" - -"What? Strawberry shortcake? Well, this is living! I tell you what, -Bettina, I call this a regular man-size meal!" - -It consisted of: - - Pan-Broiled Steak New Potatoes in Cream - Baking-Powder Biscuits Butter - Rhubarb Sauce Pea and Celery Salad - Strawberry Shortcake Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pan-Broiled Steak= (Two portions) - - 1 lb. steak - 1 T-butter - 1 t-salt - 1/8 t-pepper - 2 T-hot water - 1 t-parsley chopped - -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. - - -=New Potatoes in Cream= (Two portions) - - 4 new potatoes - 1 qt. water - 1 t-salt - -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. - - -=White Sauce for New Potatoes= (Two portions) - - 2 T-butter - 2 T-flour - 1 C-milk - 1/2 t-salt - 1/4 t-paprika - -Melt the butter, add the flour, salt and paprika. Thoroughly mix, slowly -add milk, stirring constantly. Allow sauce to cook two minutes. - - -=Strawberry Shortcake= (Two portions) - - 2 T-lard - 1 T-butter - 2 C-sifted flour - 3/4 C-milk - 1/3 t-salt - 4 t-baking powder - 1 qt. strawberries - 2/3 C-sugar - -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. - - - - -CHAPTER III - -BETTINA'S FIRST GUEST - - -"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!" - -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. - -"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." - -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. - -"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, 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." - -When Alice arrived, Bettina was putting the finishing touches on her -table. "Alice, you look stunning!" - -"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?" - -"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." - -"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!" - -The dinner consisted of: - - Boubons with Tomato Sauce - Potatoes Anna Baked Green Peppers Stuffed - Bread Butter - Cottage Pudding Lemon Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Boubons= (Four portions) - - 1 C-cooked meat ground fine (one or more - kinds may be used) - 2 T-fresh bread crumbs - 1/4 t-pepper - 1/2 C-milk - 1 T-green pepper or pimento chopped fine - 1/4 t-celery salt - 1 egg - 1/2 t-salt - 1 t-butter (melted) - -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 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. - - -=Tomato Sauce= (Four portions) - - 1 C-tomatoes - 1 slice onion - 4 bay leaves - 4 cloves - 1/2 t-sugar - 1/2 C-water - 2 T-butter - 2 T-flour - 1/2 t-salt - -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. - - -=Potatoes Anna= (Four portions) - - 1-1/2 C-cooked diced potatoes - 2 hard-cooked eggs - 1/2 t-celery salt - 1/4 t-onion salt - 1 C-thin white sauce - -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. - - -=Stuffed Green Peppers= (Four portions) - - 4 green peppers - 4 C-boiling water - -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. - - -=Filling for Peppers= (Four portions) - - 1 C-fresh bread crumbs - 1 t-chopped onion or 1/4 T-onion salt - 1/3 C-chopped ham, or 1 T-salt pork - 1/2 t-salt - 1 T-melted butter - 1/8 t-paprika - 2 T-water - -Mix thoroughly and fill the pepper cases. - - -=Baked Cottage Pudding= (Four portions) - - 1 C-flour - 1-2/3 t-baking powder - 1/4 t-salt - 1 well-beaten egg - 1/3 C-sugar - 2 T-melted butter - 1/2 C-milk - 1/4 t-vanilla or lemon extract - -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: - - -=Lemon Sauce= (Four portions) - - 1/2 C-sugar - 1-1/2 T-flour - 1 C-hot water - 1 t-butter - 1 t-lemon extract or 1/2 t-lemon juice - 1/2 t-salt - -Mix sugar, flour and salt. Slowly add the hot water. Cook until thick, -stirring constantly. Add flavoring and butter. - - - - -CHAPTER IV - -BETTINA GIVES A LUNCHEON - - -"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!" - -"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." - -"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?" - -"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." - -"But didn't it take hours and hours to prepare everything?" - -"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. 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." - -"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?" - -"With a conical ice-cream mould. It is so easy that way." - -"And this salad! Fred is so fond of salad, but I don't know a thing -about making it." - -"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." - -"These dear little cakes, Bettina! How could you make them in such -cunning shapes?" - -"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----" - -"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!" - -And so they discussed: - - Strawberries au Naturel - Kornlet Soup Whipped Cream - Croutons - Salmon Timbales with Egg Sauce - Buttered Beets Potato Croquettes - Pinwheel Biscuit Butter Balls - Vegetable Salad Salad Dressing - Wafers - Fancy Cakes Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Strawberries au Naturel= (Ten portions) - - 2 quarts strawberries - 1 C-powdered sugar - -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. - - -=Croutons for the Soup= (Ten portions) - - 4 slices bread - 2 T-butter (melted) - 1/2 t-salt - -Cut stale bread in one-third inch cubes. Brown in the oven. Add melted -butter and salt. Mix and reheat the croutons. - - -=Salmon Timbales= (Eight portions) - - 1 C-salmon flaked - 1/4 C-bread crumbs - 1 slightly beaten egg - 2/3 C-milk - 1 T-lemon juice - 1/8 t-paprika - 1/4 t-salt - -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: - - -=Egg Sauce= (Eight portions) - - 3 T-butter - 3 T-flour - 1-1/2 C-milk - 1/2 t-salt - 1/4 t-pepper - 1 egg yolk - -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.) - - -=White Cakes= (Sixteen cakes) - - 1/3 C-butter - 1 C-sugar - 2/3 C-milk - 2 C-sifted flour - 3 t-baking powder - 1/2 t-lemon extract - 1/2 t-vanilla - 3 egg whites - -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. - - -=White Mountain Cream Icing for Cakes= - - 1 C-granulated sugar - 1/8 t-cream tartar - 1/4 C-water - 1 egg white - 1/2 t-vanilla - -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. - - - - -CHAPTER V - -BOB HELPS TO GET DINNER - - -"GUESS who!" said a voice behind Bettina, as two hands blinded her eyes. - -"Why, Bob, dear! Good for you! How did you get home so early?" - -"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!" - -"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 _can_ -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." - -"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." - -"Why, Bob, what an ingenious boy you are! I never would have thought of -that!" - -"You married a man with brains, Betty dear! What is there besides the -salad?" - -"Halibut steak. It's Friday, you know, and there is such good -inexpensive fish on the market. A pound is plenty for 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." - -"Why didn't you slice it into the serving dish?" - -"Because it had to be covered tight. Pineapple has a penetrating odor, -and milk and butter absorb it in no time." - -"What else shall I do, Madam Bettina?" - -"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?" - -"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!" - -"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?" - -Bob had helped to prepare: - - Halibut Steak New Potatoes in Cream - String Beans Butter Sauce - Bread Butter - Tomato, Cucumber and Pimento Salad French Dressing - Sliced Fresh Pineapple - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Halibut Steak= (Two portions) - - 2/3 lb. Halibut Steak - 3 T-flour - 1/2 t-salt - 1/4 t-paprika - -Wash one pound of Halibut steak and wipe dry. Cut in two pieces. Roll in -flour, and cook ten minutes in a frying pan in hot fat. Brown on one -side, and then on the other. Season with salt and paprika. Serve very -hot. - - -=String Beans with Butter Sauce= (Two portions) - - 1-1/2 C-string beans - 2 C-water - 1 T-butter - 1 t-salt - 1/4 t-paprika - -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. - - -=Tomato, Cucumber and Pimento Salad= (Two portions) - - 1 tomato sliced - 1/2 C-sliced cucumbers - 1 T-pimento cut fine - 1 t-salt - 1/4 t-paprika - 2 pieces lettuce - -Arrange lettuce on serving dishes. Place portions of tomato, cucumber -and pimento on the lettuce. Sprinkle with salt and paprika. Serve with -French dressing. - - -=French Dressing= (Two portions) - - 4 T-olive oil - 2 T-vinegar - 1/2 t-salt - 1/4 t-paprika - -Mix ingredients, which have been thoroughly chilled, and beat until the -mixture thickens. Pour over the vegetables. - - -=Pineapple Sliced= (Two portions) - - 1 pineapple - 1/2 C-sugar - -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. - - - - -CHAPTER VI - -COUSIN MATILDA CALLS - - -"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!" - -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---- - -"So this is little Bettina!" said a majestic voice at the door. "And how -is love in a cottage? How charmingly simple everything is!" - -"They planned it all just as they wanted it," explained Bettina's mother -proudly. "On a small scale, of course, but perhaps some day----" - -"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 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." - -"What is this, my dear? A wedding gift?" - -"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." - -"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!" - -"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." - -"Bettina is very accomplished in economy," said her mother. "You must -let her tell you some of her methods." - -"Clementine would be interested, I'm sure," said Cousin Matilda in her -languid way. "Is this your guest room?" - -"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!" - -"Why, I haven't seen it yet. In the kitchen?" - -"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.'" - -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. - -"What delicious little cakes, Bettina! At least you can't be called -economical when you serve such rich and dainty food as this!" - -"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." - -"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!" - -And Bettina wrote them down as follows: - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Little Chocolate Cakes= (Twelve cakes) - - 2 eggs - 1/4 C-butter - 1/2 C-sugar - 1 C-dry bread crumbs - 3 T-flour - 1 t-vanilla - 3 squares chocolate - -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 mountain cream icing between and on top. (Icing -recipe already given.) - - -=Fruit Juice= (Eight glasses) - - 1 C-sugar - 2 C-water - 1-1/2 C-lemon juice - -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. - - - - -[Illustration] - - - - -_JULY._ - - - _The market is full of delights in July: - Fresh vegetables, berries, red cherries for pie! - Good housewives and telephones seldom agree, - So market yourself! You can buy as you see!_ - - - - -CHAPTER VII - -A NEW-FASHIONED SUNDAY DINNER - - -[Illustration] - -"YOU 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. - -"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." - -Cousin Henry had arrived late Saturday evening. He was filling the -pulpit of a friend that Sunday morning. - -Bettina finished arranging the low bowl of pansies which was to be her -table decoration. "For the dinner table," she explained to Cousin Henry. - -"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." - -"Well, let him worry! How long will it take to get it ready after we get -home?" - -"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." - -"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!" - -That day they had: - - Leg of Lamb with Potatoes Lamb Gravy - Head Lettuce Thousand Island Dressing - Mint Sauce - Bread Butter - Pineapple Sherbet Bettina's Loaf Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Roast Leg of Lamb with Potatoes= (Ten portions) - - A 4-lb. leg of lamb - 6 large potatoes - 1/4 t-paprika - 1 T-salt - 2 T-lard - -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. - - -=Lamb Gravy= (Four portions) - - 4 T-drippings - 2/3 C-water - 2 T-flour - 1/2 t-salt - -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. - - -=Mint Sauce= (Four portions) - - 1/4 C-mint leaves - 1/2 C-boiling water - 2 T-sugar - 4 T-vinegar - 1/8 t-paprika - 1/4 t-salt - -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. - - -=Loaf Cake (Bettina's Nut Special)= (Twelve pieces) - - 1/3 C-butter - 1 C-"C" sugar - 1 egg - 1-1/2 C-flour - 1/2 t-cinnamon - 3 t-baking powder - 1/4 C-nut-meats, cut fine - 1/4 t-salt - 2/3 C-milk - 1 t-vanilla - 1/2 t-lemon extract - -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. - - - - -CHAPTER VIII - -CELEBRATING THE FOURTH - - -"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!" - -"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!" - -"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!" - -"Betty, how pretty those pasteboard plates are with the flag-seals -pasted on them!" - -"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 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?" - -"Those devilled eggs wrapped in frilled tissue-paper look just like -torpedoes." - -"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!" - -"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?" - -"Try the good old profession of matrimony. Why are you so fickle, Alice, -my dear?" - -"I'm not; it's the men! Every sensible one I meet is--well, disagreeable -to me!" - -"Meaning Harry Harrison? He appears to be taking quite an interest, at -least!" - -"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!" - -The lunch table was set with: - - Lobster and Salmon Salad - Ham Sandwiches Nut Bread Sandwiches - Pickles Radishes - Potato Chips Devilled Eggs - Moist Chocolate Cake - Bananas Oranges - Torpedo Candies - Lemonade - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Lobster and Salmon Salad= (Four portions) - - 1 C-salmon - 1/2 C-lobster - 1 C-diced cucumber or celery - 6 sweet pickles cut fine - 3 hard-cooked eggs, sliced - 1 t-salt - 1/2 C-salad dressing - -Mix the ingredients in the order given. Use a silver fork for mixing. -Garnish with lettuce leaves. - - -=Ham Sandwiches= (Four portions) - - 1/2 C-chopped ham - 2 T-pickles - 1 T-chopped olives - 3 T-salad dressing - 12 slices bread - -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. - - -=Devilled Eggs= (Six eggs) - - 6 hard-cooked eggs - 1 t-vinegar - 1/4 t-mustard - 1 t-melted butter - 1/4 t-chopped parsley - 1/4 t-salt - -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. - - -=Moist Chocolate Cake= (Ten portions) - - 1/3 C-butter - 1 C-sugar - 2 eggs - 1/2 C-hot mashed potatoes - 1 ounce melted chocolate - 1/4 C-milk - 1 C-flour - 1-3/4 t-baking powder - 1/2 t-cinnamon - 1/4 t-clove - 1/2 t-nutmeg - 1 t-vanilla - -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. - - - - -CHAPTER IX - -UNCLE JOHN AND AUNT LUCY MAKE A VISIT - - -UNCLE JOHN and Aunt Lucy had driven Bob and Bettina home from a Sunday -spent in the country. - -"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!" - -"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." - -"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. - -Bettina arranged the dainty little meal on the porch table, and Aunt -Lucy and Uncle John sat down with good appetites. - -"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. - -"Have a radish and a sandwich, Uncle John," said Bettina. "We have -plenty, if not variety. Our only dessert is fresh pears." - -"But it all tastes mighty good!" said Uncle John. "Say, Bob, it is -beginning to rain, I believe!" - -"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. - -"It will blow over, I'm sure," said Aunt Lucy. - -"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." - -"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!" - -"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?" - -"Seven years last May, John. All the more reason why this'll do you -good." - -"Oh, I'm so glad you'll really stay!" said Bettina. "Now tell me what -you like for breakfast!" - -"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!" - -The lunch that night consisted of: - - Jellied Beef Potato Chips - Radishes - Peanut Butter Sandwiches - Iced Tea Fresh Pears - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Jellied Beef= (Four portions) - - 1 C-cold chopped cooked beef - 1/2 T-chopped onion - 1 T-chopped pimento - 1/2 t-salt - 1/4 t-pepper - 1 T-chopped parsley - 1 T-lemon juice - 2 t-granulated gelatin - 1 T-cold water - 1/2 C-boiling water - -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. - - -=Radishes= (Four portions) - - 12 radishes - 1 C-chopped ice - -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. - - -=Peanut Butter Sandwiches= (Twelve sandwiches) - - 4 T-peanut butter - 1/8 t-salt - 1 t-butter - 1 T-salad dressing - 12 slices of bread - 12 uniform pieces of lettuce - -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. - - - - -CHAPTER X - -RUTH INSPECTS BETTINA'S KITCHEN - - -"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." - -"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!" - -"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!" - -"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." - -"How high the sink is, Bettina!" - -"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. - -"Do you use your fireless cooker often?" - -"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." - -"I like this white enameled table. And the high stool must be -convenient, too." - -"It is splendid. Ruth, haven't you an old marble topped table at home? -It would be just the thing for pastry making." - -"Yes, I do know of one, I think, and I'll have the lower part enameled -white." - -"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." - -"Bettina, this is an adorable breakfast alcove! What fun 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!" - -"Not at the same meal, Ruth!" - -"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?" - -"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." - -"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?" - -"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?" - -"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?" - -"Yes, if he'll explain how a busy man can get away at this hour of the -morning." - -"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." - -"What under the shining sun! Oh, pinwheel biscuits!" - -"Yes--that's it!" - -"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." - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pinwheel Biscuits= (Fifteen biscuits) - - 2 C-flour - 4 t-baking powder - 3 T-lard - 1/2 t-salt - 3/4 C-milk - 1/3 C-stoned raisins - 2 T-sugar - 2 T-melted butter - 1/2 t-cinnamon - -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.) - - - - -CHAPTER XI - -BETTINA'S BIRTHDAY GIFT - - -"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?" - -"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." - -"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." - -"Just you wait till you see what I have for you at home! I made it all -myself, with a little help from Ruth!" - -"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." - -"Well, while you're beginning the breakfast, I'll be bringing your -birthday gift upstairs. Then I can help you." - -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. - -"Well, how do you like it?" - -"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 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!" - -"Glad you like it! Ruth designed it, and made the pockets. I did the -carpenter work." - -"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!" - -"I wanted it to match the bedroom things. Well, is that coffee done yet? -Tennis certainly does give me an appetite!" - -Breakfast consisted of: - - Iced Cantelope - Poached Eggs on Toast - Toast Apple Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Poached Eggs= (Two portions) - - 2 eggs - 1 t-butter - 1 t-salt - 1 pt. water, boiling - -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. - - -=Toast= (Four Pieces) - - 4 slices bread - 2 T-butter - -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. - - -=Apple Sauce= (Two portions) - - 4 apples - 1/3 C-water - 4 T-sugar - 1/2 t-cinnamon - -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. - - - - -CHAPTER XII - -BETTINA'S FATHER TRIES HER COOKING - - -"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----" - -"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----" - -"I should say so!" said Bob, heartily. "Why, I'm getting fat! I was -weighed to-day, and----" - -"Don't say any more, Bob! We'll rent the house and take to boarding! If -you get fat----" - -"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." - -"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?" - -"I certainly do, my dear. What are those feathery things?" - -"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." - -"Yes, we found that pink stone up the river on a picnic a year ago last -May, before we were engaged, or were we engaged then, Bettina? And the -purple one----" - -"Oh, you needn't reminisce," Bettina interrupted hastily. "Eat your -dinner." - - _"Every little stone - Has a meaning all its own, - Every little shell---- - But it wouldn't do to tell."_ - -"I composed that poem just this minute," said Bob, undisturbed. - -"Will you help me get the dessert now, Robert? Are you ready, Mother? -And Father?" - -"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?" - -"I have something for dessert that you like, Dad. Guess what!" - -"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!" - -That evening for dinner, Bettina served: - - Devilled Steak New Potatoes in Cream - Baking-powder Biscuits Jelly - Cucumber and Radish Salad - Lemon Pie - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Devilled Steak= (Four portions) - - 2 T-butter - 1 T-onion - 1-1/2 lb. flank steak 3/4 inch thick - 2 T-flour - 1 t-salt - 1/2 t-pepper - 1/8 t-paprika - 1 t-mustard - 1 T-vinegar - 1 T-flour - 2 C-water - -Melt the butter in a frying-pan, slice the onion in it and saute gently -until golden brown in color. Remove the onion from the butter, cut the -flank steak into pieces three by two inches. Dredge these lightly in one -tablespoon flour and saute 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. - - -=Baking Powder Biscuit= (Fifteen biscuits) - - 2 C-flour - 4 t-baking powder - 1/4 t-salt - 3 T-lard - 2/3 C-milk - -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. - - -=Cucumber and Radish Salad= (Four portions) - - 1 C-diced cucumbers - 1/2 C-diced radishes - 2 t-chopped onion - 1 t-salt - 1/4 t-pepper - 4 T-salad dressing - 4 lettuce leaves - -Mix the cucumbers, radishes, onions, salt and pepper. Add salad -dressing. Serve on lettuce leaves. - - -=Lemon Pie= - - Filling - 1 C-sugar - 1/2 t-salt - juice 1 large lemon - 2 egg-yolks - 1-1/2 C-water - 1 t-grated rind - 1/2 C-flour - 1 t-butter - -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. - - -=Pie Crust= - - 1 C-flour - 1/3 C-lard - 1/8 t-salt - 2 T-cold water - -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. - - -=Meringue= - - 2 egg whites beaten stiff - 5 T-sugar (powdered preferred) - 1/2 t-lemon extract - -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. - - - - -CHAPTER XIII - -BOB HELPS WITH THE DINNER - - -"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. - -"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?" - -"I should say so! And look at the fancy tomatoes, each one with a cover! -What on earth is inside?" - -"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." - -"You can't frighten me that way! Creamed chicken?" - -"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!" - -"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!" - -"There, everything is on, Bob! Let's sit down to dinner, and you tell me -all about your day!" - -Dinner consisted of: - - Creamed Veal Mashed Potatoes - Stuffed Tomatoes Bettina - Bread Butter - Sliced Peaches Cream - Cocoanut Cake - Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Veal= (Two portions) - - 1 C-cooked veal chopped - 1/2 C-white sauce (medium) - 3 rounds of toast - -Mix the veal and sauce. Heat and serve hot on rounds of toast. - - -=Mashed Potatoes= (Two portions) - - 4 potatoes - 2 C-water - 1 t-salt - 1/2 T-butter - 1/2 t-salt - 1/4 t-paprika - 1 T-milk - -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. - - -=Stuffed Tomatoes Bettina= (Two portions) - - 2 firm, good-sized tomatoes - 3 T-fresh bread crumbs - 2 T-left-over cooked vegetables (peas, beans, celery or corn) - 1 T-chopped cooked ham or cooked bacon - 1/8 t-paprika - 1 T-egg - 1 t-melted butter - 1/2 t-salt - -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. - - - - -CHAPTER XIV - -A SUNDAY EVENING TEA - - -"WHAT kind of tea is this?" Ruth inquired one Sunday evening on the -porch. - -"Why, this is a mixture of green and black tea," said Bettina. "I like -that better for iced tea than either kind alone." - -"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." - -"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." - -"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." - -"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." - -"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 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." - -"But how about iced-tea? That has to stand." - -"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." - -"Mother always added a cherry to her afternoon tea," said Ruth. - -"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." - -"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." - -"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." - -That evening Bettina served: - - Salmon Salad with Jellied Vegetables - Boston Brown Bread Sandwiches - Sliced Fresh Peaches - One Egg Cake Chocolate Icing - Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Salmon Salad with Jellied Vegetables= (Four portions) - - 1 C-cooked mixed diced vegetables (string beans, carrots, - peas or celery) - 1 C-meat stock or water (hot) - 2 t-granulated gelatin - 1 t-salt - 1 T-chopped pimento - 3 T-cold water - 1 t-lemon juice - -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. - - -=One Egg Cake= (Ten portions) - - 4 T-butter - 1/2 C-sugar - 1 egg - 1/2 C-milk - 1-1/8 C-flour - 2-1/2 t-baking powder - 1 t-vanilla - -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. - - -=Chocolate Icing for Cake= - - 1 square of chocolate, melted - 3 T-boiling water - 1-1/2 powdered sugar - 1/2 t-vanilla - -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. - - - - -CHAPTER XV - -A MOTOR PICNIC - - -"HELLO, Bettina; this is Bob. What are you having for dinner to-night?" - -"It's all in the fireless cooker! Why?" - -"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?" - -"Why, let me think! How soon must we start?" - -"We'll be there in an hour or a little less. Don't bother about it--get -anything you happen to have." - -"It's fine to go, dear. Of course, I'll be ready. Good-bye!" - -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." - -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 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." - -She took the veal loaf and the steamed brown bread from the cooker, and -put them into the oven to finish cooking. - -"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." - -When Bettina heard the auto horn, and then Bob's voice, she was putting -on her hat. - -"Well, Betty, could you manage it?" - -"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." - -"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?" - -"Don't you dare, sir. It's a very ordinary kind of a supper, and even -you are apt to be disappointed." - -But he wasn't. - -Bettina's picnic supper that cool day consisted of: - - Warm Veal Loaf Cold Potato Salad - Fresh Brown Bread Butter - Spanish Buns Bananas - Hot Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Veal Loaf= (Six to eight portions) - - 2 lbs. lean veal - 1/2 lb. salt pork - 6 large crackers - 2 T-lemon juice - 4 t-onion salt - 1 T-salt - 1/2 t-pepper - 4 T-cream - -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. - - -=Boston Brown Bread= (Six portions) - - 1 C-rye or graham flour - 1 C-cornmeal - 1 C-white flour - 1 t-salt - 1-1/2 t-soda - 3/4 C-molasses - 1/4 C-sugar - 1-1/2 C-sour milk or 1-1/4 C-sweet - milk or water - 2/3 C-raisins - -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 T-vinegar to -1-1/4 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.) - - - - -CHAPTER XVI - -BETTINA HAS A CALLER - - -THE next morning Bettina was alone in her little kitchen when the door -bell rang. - -"Why, Mrs. Dixon; how do you do?" she said, as she opened the door and -recognized the visitor. "Won't you come in?" - -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: - -"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?" - -"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!" - -"Why, could you do it all yourself?" said Mrs. Dixon, opening her eyes -wide. "Why not send it to be dry-cleaned?" - -"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. -I won't press it till it is fully dry, because if I do, it will be -spotted." - -"How do you learn things like that?" - -"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." - -"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----" - -"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." - -"But you've just been married!" said Mrs. Dixon, tactlessly. "Wait and -see how he'll be after a few years!" - -"Well, that's all the more reason for trying to make him like his home. -Have you thought of taking a house?" - -"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?" - -"Of course," said Bettina, smiling. - -"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. - -"Why, Mrs. Dixon!" cried Bettina, cheerfully, though her heart was -beating furiously. "Your trouble is the easiest one 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!" - -"Do you suppose I can learn?" - -"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!" - -"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?" - -"Right now--with coffee--real, sure 'nough coffee that will make Frank's -eyes stick out! Have you a percolator?" - -"No, but I can get one." - -"It isn't necessary at all. I'll tell you how to do without it, and then -using one will be perfectly simple." - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Coffee= (Four cups) - - 7 T-coffee - 3 T-cold water - 1/2 T-egg white - 4-1/2 C-boiling water - -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. - - -=Twin Mountain Muffins= - - 2 C-flour - 4 t-baking powder - 1/4 t-salt - 1 egg - 1 C-milk - 1 T-melted butter - 1/4 C-sugar - -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. - - - - -CHAPTER XVII - -BOB GETS BREAKFAST ON SUNDAY - - -"NOW, Bettina, you sit here and direct me, but don't you dare to move. -I'm going to get breakfast myself." - -"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?" - -"Well, you can do that, but get me an apron first. Be sure you get one -that'll be becoming!" - -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. - -"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!" - -"If having flowers on the table is celebrating, you celebrate every -day!" - -"Of course, my dear! Our married life is just one long celebration. -Haven't you discovered that yet?" - -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. - -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 plan it so that we might have the -percolator and the toaster out here?" she said. "That was your idea, -wasn't it?" - -"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!" - -"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?" - -"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!" - -"There's someone at the door. I'll go; you're busier than I am." - -There on the doorstep beside the Sunday paper stood a little -four-year-old neighbor, her hands full of old-fashioned pinks. - -"My mother sent these to you," she said. - -"Oh, lovely, dear! Thank you! Won't you come in?" - -"No'm! My daddy has to shine my shoes for Sunday school." - -"Bob, aren't these pretty with the white feathery weeds? I do love -flowers!" - -"They don't look half so pretty as this 'ere frizzled beef does! -Breakfast is all ready!" - -Bettina sat down to an open-air breakfast of - - Grapefruit - Oatmeal Cream - Creamed Beef Toast Rounds - Rolls Butter - Coffee - -After a jolly and leisurely meal, Bob announced that he was ready to -wash the dishes. - -"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." - -"I like it because it fits into the sink so well, and fills all the -space it can." - -"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!" - -"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!" - -"There's the telephone! It's Mrs. Dixon! What on earth can she want? She -asked for you!" - -Bettina talked for a few moments in monosyllables and then returned to -the dishes. "What did she have to say?" Bob asked. - -"She asked me not to tell you, Bob. Nothing much. Perhaps you'll know -some day." - -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. - -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." - -And Bob was mollified. - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Oatmeal= (Four portions) - - 3/4 C-rolled oats - 2 C-hot water - 1/2 t-salt - -Put the hot water in the upper part of the double boiler. 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. - - -=Creamed Beef= (Four portions) - - 1/4 lb. diced beef thinly sliced - 2 T-butter - 2 T-flour - 1 C-milk - -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. - - - - -CHAPTER XVIII - -BETTINA GIVES A PORCH PARTY - - -"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." - -"O Bettina, it's lovely!" cried all the guests in a chorus. "But weren't -you awfully extravagant?" - -"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." - -"What are we to make today, Bettina? The invitation has made us all -curious. - - "'The porch is cool as cool can be, - So come on Thursday just at three, - To stay awhile and sew - On something useful, strong, and neat, - Which, with your help, will quite complete - Bettina's bungalow!'" - -"What about the little sketches of knives and forks and spoons in the -corners?" - -"Bob did that. He wrote the verse, too, or I'm afraid I should have -telephoned. Are we all here? Wait a minute." - -And Bettina wheeled out her tea-cart, on which, among trailing -nasturtiums, were mysterious packages wrapped in fringed green tissue -paper. - -"What is in them? Silver cases--cut and ready to be made! Oh, how -cunning! Shall we label them, too? What is the card? - - "'I'll not incase your silver speech, - For that is quite beyond my reach!'" - -"Did Bob do that, too? The impudence!" and Ruth threaded her needle in -preparation. - -"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." - -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: - - Sunbonnet Baby Salad Nut Bread Sandwiches - Iced Tea Mint Wafers - Lemon Sherbet Tea Cakes - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Sunbonnet Baby Salad= (Ten portions) - - 10 halves pears - 20 cloves, whole - 20 almonds - 10 thin slices pimento - 10 T-salad dressing - 10 pieces lettuce - -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. - - -=Nut Bread= (Twenty-four sandwiches) - - 1-1/2 C-graham flour - 2 C-white flour - 4 t-baking powder - 1 C-"C" sugar - 2 t-salt - 1-1/2 C-milk - 2/3 C-chopped nut meats, dates or raisins - -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. - - -=Lemon Sherbet= (Ten portions) - - 4 C-water - 2 C-sugar - 1/4 C-lemon juice - 1 egg white - -Boil sugar and water ten minutes. Cool, add lemon juice and strain. -Freeze, and when nearly stiff, add beaten egg white and finish freezing. - - -=Icing= (White Mountain Cream) - - 2 C-sugar - 1/2 C-water - 2 egg whites - 1/2 t-lemon extract - -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. - - -=Bettina's Suggestions= - -Arrange the sunbonnet babies on a salad platter, and let the 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. - - - - -CHAPTER XIX - -BETTINA AND THE EXPENSE BUDGET - - -"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." - -"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." - -"I'm even saving money, Bob." - -"I don't see how you can when you give me such good things to eat, and -when we have so much company." - -"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, 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." - -"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." - -"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." - -"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." - -"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. - -"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." - -"I should say not!" - -"You surely don't remember how to cook all the things you give me!" - -"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." - -"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." - -That night the dinner for two consisted of: - - Cold Ham Green Peppers Stuffed with Rice - Light Rolls Peach Butter - Hot Fudge Cake - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Light Rolls= - - 2 T-sugar - 1/4 t-salt - 1/2 C-scalded milk - 1/2 yeast cake - 3/4 C-flour - 2 T-melted butter - 1 egg, well-beaten - 2 T-lukewarm water - flour - -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. - - -=Green Peppers Stuffed with Rice= - - 6 green peppers - 1 C-white sauce - 1/2 C-cooked rice - 1 T-chopped green pepper - 3 onions cooked and cut fine - 1/2 t-paprika - -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. - - -=Hot Fudge Cake= - - 1/3 C-butter - 1 C-sugar - 2 egg yolks - 2 squares (or ounces) of chocolate, melted - 1/2 C-molasses - 1/2 C-sour milk - 1/2 C-hot water - 2 C-flour - 1 t-cinnamon - 1 t-soda - 1 t-baking powder - 1/4 t-salt - 1 t-vanilla - 2 egg whites - -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. - - - - -CHAPTER XX - -MRS. DIXON AND BETTINA'S EXPERIMENT - - -"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?" - -"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." - -"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." - -"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." - -"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 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!" - -"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." - -"What in the world is that?" - -"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." - -"I'm glad we'll be near you because I can ask you so many questions." - -"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." - -"Will you come over at two, then, or earlier if you can?" - -"Of course I will!" - -And as Mrs. Dixon hurried away Bettina felt a sympathetic thrill at the -happiness two other people were about to find. - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Spanish Buns= (Twelve Buns) - - 1/2 C-butter - 1 C-sugar - 1 egg-yolk - 1/2 C-milk - 1-3/4 C-flour - 3 t-baking powder - 1 t-cinnamon - 1/4 t-powdered cloves - 1 egg-white beaten stiffly - 1 t-vanilla - 1/2 C-currants - -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. - - -=Confectioner's Icing= (Twelve portions) - - 3 T-cream - 1 t-vanilla - 1 C-powdered sugar - -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. - - -=White Sauces= (Four portions) - -=1--Soup= - - 1 T-flour - 1 T-butter - 1 C-liquid - 1/4 t-salt - -This is the consistency for creamed soups. - -=2--Vegetable Sauce= - - 2 T-butter - 2 T-flour - 1 C-milk - 1/4 t-salt - -This white sauce is used for creamed vegetables, creamed fish, etc. This -amount is required for two cups of vegetables. - -=3--Pattie Sauce= - - 3 T-butter - 3 T-flour - 1 C-milk - 1/3 t-salt - -This sauce is used for oyster or other patties. - -=4--Croquette Sauce= - - 3 T-butter - 4 T-flour - 1 C-milk - 1/3 t-salt - -This is called a binding white sauce and is used to hold other -ingredients together. - -=Method of Preparing White Sauces= - -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. - - - - -CHAPTER XXI - -A RAINY-DAY DINNER - - -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. - -"If Bob would only come home early, how nice it would be!" she thought. -"Perhaps that's he at the telephone now." - -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." - -"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." - -"If I ever have the white of the egg left, shall I treat that the same -way?" - -"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." - -"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?" - -"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." - -"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!" - -"Boo!" shouted Bob in her ear, as she hung up the receiver. "I -discovered your dark secret this morning! Frank Dixon told me!" - -"Well, what did you think of it?" - -"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." - -"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!" - -"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." - -"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?" - -"Hungry? I should say so! Why, I could almost eat you!" - -"Well, Bob, we have a rainy-day dinner tonight that I hope you'll enjoy. -Hash! Does that frighten you?" - -"Not your hash, Betty." - -"Well, everything is ready." - -The rainy evening menu consisted of: - - Browned Hash Creamed Cauliflower - Date Muffins Butter - Apple Sauce Cake Chocolate - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Browned Hash= (Two portions) - - 1 C-chopped cold cooked beef - 1 C-cold boiled potatoes diced - a few drops of onion juice - 2/3 t-salt - 1/4 t-pepper - 1 T-milk - 1 T-fat (lard, butter or one-half of each) - -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. - - -=Creamed Cauliflower= (Two portions) - - 1 head cauliflower - 4 C-water - 1 t-salt - 1 C-vegetable white sauce - -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. - - -=Date Muffins= (Ten muffins) - - 1/4 C-sugar - 1/4 C-dates cut fine - 1 egg - 1/4 t-salt - 3/4 C-milk - 1-3/4 C-flour - 4 t-baking powder - 2 T-butter (melted) - -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. - - -=Apple Sauce Cake= (Ten portions) - - 1/2 C-butter - 1 C-sugar - 1 egg, beaten light - 1-3/4 C-flour - 1 t-soda - 1-1/2 t-cinnamon - 1/2 t-powdered cloves - 1 C-hot, thick, strained, sweetened apple sauce - 1 C-mixed, chopped raisins, nut meats and dates - 1 t-vanilla - -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. - - - - -CHAPTER XXII - -BUYING A REFRIGERATOR - - -"SOMETHING in refrigerators?" said the clerk politely to Mrs. Dixon and -Bettina. - -"You talk to him," said Mrs. Dixon. "I don't know a thing about a -refrigerator; that's why I begged you to come." - -"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?" - -"Certainly, madam." - -"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." - -"It looks nice, doesn't it? And when I get some white shelf paper on -those shelves it will be like an attractive cupboard." - -"Oh, my dear! You mustn't do that! That would prevent the circulation of -air through the ice-box, which is the very 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." - -"Well, if you like this one, I'll ask the price of it." - -"It will be expensive, I'm afraid, but the most economical in the long -run. Are you staying downtown to meet Mr. Dixon?" - -"Yes, I'd like him to see the refrigerator. He takes such an interest in -these household things I'm getting." - -"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." - -Bettina's dinner that night consisted of: - - Broiled Lamb Chops - Boiled New Potatoes New Peas in Cream - Vegetable Salad - Bread Butter - Rhubarb Pudding - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Broiled Lamb Chops= (Three portions) - - 3 chops - 1 t-salt - -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. - - -=Creamed New Peas= (Three portions) - - 1 qt. peas - 1/8 t-soda - 1/2 t-salt - -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 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. - - -=White Sauce for Peas= (Three portions) - - 1 T-butter - 1 T-flour - 1/8 t-salt - 1/2 C-milk - -Melt the butter, add the flour and salt, mixing well, and the milk, -stirring constantly. Cook two minutes. Add the peas. - - -=Rhubarb Pudding= (Three portions) - - 1 C-cooked, sweetened rhubarb sauce - 2 T-flour - 1 T-cold water - 1 egg-white - 1/8 t-salt - -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. - - - - -CHAPTER XXIII - -BETTINA'S SUNDAY DINNER - - -"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!" - -"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." - -"What can I do?" inquired Mrs. Dixon, when she and Bettina were alone in -the kitchen. - -"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." - -"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." - -"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!" - - -BETTINA'S SUNDAY DINNER - - Iced Cantaloupe - Veal Birds Boiled New Potatoes - Gravy - Waxed Beans Butter Sauce - Bread Butter - Head Lettuce Thousand Island Dressing - Salt Wafers - Cake with Chocolate Cream Frosting - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Veal Birds= (Six portions) - - 1-1/2 lb. veal steak - 4 slices bacon - 1 T-butter - 1/2 C-crumbs, fresh - 1/2 t-salt - 1/4 t-paprika - 2 T-milk - 2 T-fat - -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 saute 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, mixing carefully and gradually pouring into the -stock in which the meat has been cooked. Bring to a boil. - - -=Thousand Island Salad Dressing= (Six portions) - - 1/2 C-olive oil - 2 T-lemon juice - 2 T-orange juice - 1 t-onion juice - 1/4 t-salt - 1/4 t-paprika - 1 t-Worcestershire sauce - 1/4 t-mustard - 1 t-chopped parsley - -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. - - -=Cake with Chocolate Cream Filling= (Six portions) - - 1/2 C-butter - 1 C-sugar - 1 beaten egg yolk - 1-1/2 C-sifted flour - 2 t-baking powder - 1/4 t-mace - 1/2 t-vanilla - 1/2 C-milk - 1 egg-white, stiffly beaten - -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. - - -=Confectioner's Icing= - - 2 C-powdered sugar - 3 T-milk - 1 t-vanilla - 12 chocolate creams - -Mix vanilla and milk, add powdered sugar. Mix until stiff enough to -spread. Cut creams in half and arrange on the cake. - - - - -CHAPTER XXIV - -BETTINA VISITS A TEA-ROOM - - -"AREN'T you a bit timid about driving?" asked Bettina, as she stepped -into the car beside Mrs. Dixon. - -"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." - -"Look, Charlotte! What lovely goldenrod! We must stop and get some! -Don't you love it?" - -"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." - -"Charlotte, you're just like a bride yourself--thinking about Frank's -likes and dislikes." - -"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." - -"Are you going to stop here?" asked Bettina, as Mrs. Dixon slowed down -after a peaceful stretch of level road. - -"Yes, I want to show you something." - -A short path led to a small house close to the road, but almost hidden -in a tangle of flowers and wild grapevines. - -"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." - -Bettina found the inn-keepers charming, and after a short conversation, -she and Mrs. Dixon ordered: - - Tomato Cup Salad Iced Tea - Bread and Butter Sandwiches - Vanilla Ice Cream Chocolate Sauce - Marshmallow Cakes - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Tomato Cup Salad= (Six portions) - - 6 tomatoes - 1 C-diced cucumbers - 1/4 C-chopped green peppers - 1/4 C-sliced radishes - 1 T-chopped onion - 1 t-salt - 1/8 t-paprika - 6 T-salad dressing - -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 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. - - -=Chocolate Sauce for the Ice Cream= (Six portions) - - 1 C-sugar - 1 square of chocolate - 1/8 t-salt - 2 T-flour - 1 t-butter - 1 t-vanilla - 2 C-boiling water - -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. - - -=Marshmallow Cake= - -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. - - - - -CHAPTER XXV - -BETTINA ENTERTAINS ALICE AND MR. HARRISON - - -"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." - -Bettina smiled to herself at Bob's casual tone. Ought she to ask him not -to invite company without consulting her? - -"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." - -"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!" - -"But, Alice, you're going to see him later." - -"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." - -"Maybe he's coming to apologize." - -"Don't you imagine it! He couldn't. He dislikes society girls above all -other people." - -"Oh, Alice!" - -"Well, he does! He told me so evening before last, out at the park." - -"Seems to me you're seeing a good deal of him for a man you feel that -way about." - -"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 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!" - -"Cheer up, my dear!" laughed Bettina. "Come tonight, anyhow. I like the -frivolous kind, whether he does or not." - -That evening, much to Bettina's secret amusement, Mr. Harrison and Alice -met on the doorstep. - -"Don't think we came together," explained Alice, flippantly. "A dinner -and an evening of me are about all Mr. Harrison can endure!" - -"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." - -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. - -"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." - -"Mr. Harrison," asked Alice severely, "may I inquire whether or not you -know how to drive insects out of cabbage before serving it?" - -"I'm afraid I don't." - -"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." - -"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." - -"When I announce my engagement----" said Alice. - -Bettina saw a strange and startled look come over Mr. Harrison's face, -which immediately departed when Alice added: - -"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!" - -That night for dinner Bettina served: - - Pork Chops Potatoes Maitre d'Hotel Butter - Bread Butter - Cabbage Salad Served in Lemon Halves - Cocoanut Blanc Mange Custard Sauce - Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Chops= (Four portions) - - 4 chops - 1/4 C-water - 1/2 t-salt - 1/4 t-pepper - -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. - - -=Maitre d'Hotel Butter Sauce= (Four portions) - - 3 T-butter - 1 T-lemon juice - 1/2 t-salt - 1/8 t-pepper - 1/2 t-parsley - -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. - - -=Cocoanut Blanc Mange= (Four portions) - - 1/4 C-cornstarch - 1/4 C-sugar - 1/2 t-salt - 2 T-cold water - 2 C-milk - 2/3 C-cocoanut - 2 egg whites - 1/2 t-vanilla - -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. - - -=Custard Sauce= (Four portions) - - 2 egg yolks - 1/3 C-sugar - 1/8 t-salt - 1 T-flour - 2 C-milk - 1 t-vanilla - -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. - - - - -CHAPTER XXVI - -OVER THE TELEPHONE - - -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." - -"Hello, Charlotte!" said Bettina, quickly. "What in the world is the -trouble?" - -"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!" - -"Oh, Charlotte, you just imagine that! She wouldn't come if she disliked -you so!" - -"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." - -"Well, things are fine! Doesn't Frank say so?" - -"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?" - -"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?" - -"Five o'clock, and leaves just after breakfast." - -"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 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." - -"Oh, Bettina, how good it sounds! Will you repeat that menu for me?" - - Cold Boiled Tongue - Apple, Celery and Green Pepper Salad - Golden Bantam Corn on the Cob - Bread Butter Peach Butter - Iced Tea Lemon - Sliced Watermelon - -"Now, if you'll get a pencil and paper, I will give you some directions -about cooking." - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Boiled Tongue= (Four portions) - - A fresh beef tongue of two pounds - 1 T-vinegar - -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. - - -=Apple, Celery and Green Pepper Salad= (Four portions) - - 1 cup tart apples cut in 1/2-inch - cubes - 2 T-lemon juice - 2/3 C-celery (diced) - 1 large green pepper (cut in strips) - 1 t-salt - 1/2 t-paprika - 6 T-salad dressing - -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. - - -=Corn on the Cob= (Four portions) - - 8 ears corn - -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. - - -=Peach Butter= (One and one-half pints) - - 2 C-peaches - 1 C-sugar - -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. - - - - -CHAPTER XXVII - -BETTINA HAS A BAKING-DAY - - -"WHY, Ruth, I didn't hear you come in!" - -"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." - -"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!" - -"Oh, I like it! I always learn so much from you, Bettina. But what on -earth are you doing with that rice?" - -"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." - -"What are you going to make?" - -"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 think. Then some salad -dressing, and a berry pie and some sour cream cookies. Oh, yes, some -nut-bread and some tomato gelatin, too." - -"Goodness! Can you use all those things?" - -"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." - -"And the cookies?" - -"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." - -"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!" - - -BETTINA'S BAKING DAY RECIPES - -(All measurements are level) - - -=Berry Pie= (Four portions) - - 1-1/2 C-berries (black or blue berries) - 1/2 C-sugar - 2 T-flour - 1/8 t-salt - 1 T-lemon juice - -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. - - -=Tomato Jelly= (Six portions) - - 2 C-tomatoes - 1/2 C-water - 1 T-sugar - 1 bay leaf - 3 cloves - 1 t-salt - 2 T-gelatine - -Simmer tomatoes, water, sugar, bay leaf, cloves, and salt 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. - - -=Boiled Salad Dressing= (One cup) - - 2 egg yolks - 2 T-flour - 1 t-salt - 1 t-mustard - 1/8 t-paprika - 1/2 t-butter - 1/3 C-vinegar - 1/3 C-water - 2 T-sugar - -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. - - -=Sour Cream Cookies= (Three dozen) - - 1 C-sugar - 1/2 C-butter (or lard and butter mixed) - 2 eggs - 1/2 C-sour cream or sour milk - 1/2 t-soda - 1/2 t-salt - 2 t-grated nutmeg - about 2 C-flour, or as little as possible - -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. - - -=Doughnuts= (Thirty) - - 1/4 C-sugar - 1 egg beaten - 2/3 C-milk - 2 C-flour - 1/2 t-salt - 1/4 t-cinnamon - 2 t-baking powder - -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. - - - - -CHAPTER XXVIII - -POLLY AND THE CHILDREN - - -"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." - -"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. - -"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." - -"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." - -"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 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." - -"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." - -"Well, Tom and the children seem to be perfectly contented and happy, -and so do you. Therefore, you are a successful housekeeper." - -"You are the right kind of a sister-in-law to have, Betty! I quite -approve of Bob's choice!" - -The breakfast that morning consisted of: - - Moulded Cream of Wheat - Raspberries - Sugar Cream - Poached Eggs on Toast - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Wheat Cereal= (Three portions) - - 1 C-wheat - 2 T-cold water - 1/3 C-raspberries - -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. -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. - - -=Method of Cooking Cereals= - -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. - - - - -_AUGUST._ - - - _Twenty little jelly-glasses, twenty pots of jam, - Twenty jars of pickles and preserves, - Making other wealth than this appear a stupid sham,---- - Ah, you dears! What color, gleam and curves!_ - -[Illustration] - - - - -CHAPTER XXIX - -BETTINA PUTS UP FRUIT - - -[Illustration] - -"HONK! Honk!" sounded an auto horn at Bettina's door one cool morning, -as a crowd of lively voices also summoned her. - -"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." - -"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!" - -"That's easy! Leave 'em till tomorrow!" said Alice cheerfully. - -"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." - -"I'll stay and help; may I?" said Ruth, who had suddenly developed a -deep interest in things domestic. - -"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." - -"But not half so interesting as to hear you tell me how you do things. I -love to listen." - -"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. - -"Come on!" shouted Elsie. "You can lecture as we seed cherries, Bettina. -How are you going to put them up?" - -"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." - -"Goodness, that sounds elaborate enough to suit me! Will you be looking -over the currants while we are stoning cherries?" - -"Leave the stones in half of them, girls; many people like them that way -better." - -"What were you doing to all those jars?" - -"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." - -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." - -"How on earth can you tell when the jelly jells?" asked Ruth. - -"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." - -"Bettina, cooking and jelly-making and things like that seem to be so -natural for you!" cried Ruth. "I get so frightened sometimes when I -think what if I should be a poor housekeeper and make Fred unhappy!" - -"Alice," said Mary, "Heaven forbid that either of us should ever be -talking like that about a man!" - -"Goodness, I should say so!" declared Alice emphatically, a little too -emphatically, thought Bettina. - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Currant Jelly= - - 2 qts. currants - sugar - -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. - - -=Canned Cherries= - - 6 qts. cherries - 1-1/2 qts. sugar - 1/2 pt. water - -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.) - - -=Bettina's Jelly-Making Suggestions= - - 1. Use a porcelain-lined or a granite kettle. - - 2. Let juice drip from a cheese cloth or flannel bag. - - 3. Measure equal quantities juice and sugar. - - 4. Boil juice ten minutes, add heated sugar. (Heated - by being placed in warm oven.) - - 5. Boil until it drops thick from a cold silver spoon, - or jells on a plate. - - 6. The smaller the quantity of jelly made at a time, - the clearer it is. - - 7. Cook no more than three cups of juice at a time. - - 8. Skim carefully. - - 9. Boil regularly. - - 10. Pour in sterilized glasses. - - 11. Let stand in bright sun twenty-four hours. - - 12. Cover with very hot paraffin. This kills any - bacteria that may have collected. - - 13. Keep jelly in a cool, dark, dry place. - - - - -CHAPTER XXX - -A COOL SUMMER DAY - - -"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!" - -"First let me deliver these nasturtiums that mother sent," said Ruth. -"She always remembers how fond you are of flowers." - -"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?" - -"M-m," said Ruth. "Something smells good! In the oven?" - -"Yes, pork chops, baked apples and escalloped potatoes. Peek in and see -'em." - -"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!" - -"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." - -"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?" - -"Well, gingerbread takes longer than most quick-breads. 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." - -"Thank you, that's a good idea, Bettina. May I sit down here at the -kitchen table and copy it?" - -"Do, I'll get you a pencil and a piece of paper. Ruth, won't you stay to -dinner tonight?" - -"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." - -"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." - -"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!" - -Bob had: - - Pork Chops Escalloped Potatoes - Baked Apples - Bread Butter - Fresh Pears - Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Baked Apples= - - 4 apples - 8 T-sugar - 1/2 C-water - 1/2 t-cinnamon - 2 T-butter - -Select apples of uniform size. Wash and core. Place in a pan, cover the -bottom with water. Fill each cavity with sugar, a dash of powdered -cinnamon and a tiny lump of butter. Bake for thirty minutes, basting -occasionally. Serve around the platter of pork chops. - - -=Bettina's Time-Guide for Baking Quick Breads= - -Pop-overs--Thirty minutes in a hot oven. - -Baking-powder biscuits--Ten to fifteen minutes in a hot oven. - -Corn bread--Twenty-five to forty minutes in a moderate oven. - -Muffins--Twenty to twenty-five minutes in a moderate oven. - -Gingerbread--Thirty to forty-five minutes in a slow oven. - - - - -CHAPTER XXXI - -BOB AND BETTINA ALONE - - -"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?" - -"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?" - -"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." - -"What will you do to them?" - -"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." - -"I thank you, Mrs. Bettina." - -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. - -"Bob, what would you think if I should enter some of my nut-bread at the -state fair?" - -"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 a minute! Say, -strikes me this is a pretty good dinner!" - -It consisted of: - - Ham Mashed Potatoes - Escalloped Onions - Rolls Butter - Dutch Apple Cake Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Ham= (Three portions) - - 2/3 lb. ham - 2 T-water - -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). - - -=Escalloped Onions= (Two portions) - - 1 C-cooked onions - 1/2 C-vegetable white sauce - 3 T-fresh bread crumbs - 2 T-butter - -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). - - -=Dutch Apple Cake= (Two portions) - - 1 C-flour - 1/4 t-salt - 2 t-baking powder - 1 T-butter - 1 egg well beaten - 1/3 C-milk - 1 sour apple - 2 T-sugar - 1/2 t-cinnamon - -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. - - -=Lemon Sauce= (Two portions) - - 1/2 C-sugar - 1/8 t-salt - 1 t-flour - 1 C-water - 1 t-butter - 2 T-lemon juice - -Mix the sugar, salt and flour well. Add the water slowly. Cook seven -minutes. Add the butter and lemon juice. Serve hot. - - - - -CHAPTER XXXII - -BETTINA ATTENDS A MORNING WEDDING - - -"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?" - -"She told me that they were hoping for fair weather, but weren't -counting on it." - -"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?" - -"Yes, but Frances thought that this would be the prettiest time for it, -and you know they aren't at all conventional." - -"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!" - -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, -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. - -"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." - -She was right, for it consisted of: - - Watermelon Cubes - (Served in Sherbet Glasses) - Fried Spring Chicken New Potatoes - Creamed Peas - Hot Rolls Butter - Currant Jelly Peach Ice Cream - Bride's Cake Coffee - Nuts Candy - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Fried Chicken= - - 1 2-1/2-lb. chicken - 4 T-flour - 2 t-salt - 1/2 t-paprika - 4 T-fat (lard and butter) - 2 T-water - -=To Prepare the Chicken for Serving and Cooking= - -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 -over a moderate fire for thirty minutes. Turn frequently to prevent -scorching. - - -=Gravy= (Six portions) - - 3 T-fat from frying-pan - 1 T-butter - 6 T-flour - 1 t-salt - 1/4 t-paprika - 1-1/2 C-milk - 1 t-parsley chopped - -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. - - -=Bride's Cake= (Thirty pieces) - - 1-1/2 C-sugar - 1/2 C-butter - 2-1/2 C-flour - 1/8 t-salt - 2/3 C-milk - 3 t-baking powder - 1/4 t-cream of tartar - 1/2 t-almond extract - 1 t-vanilla - 4 egg-whites - -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. - -=Suggestions for Serving the Bride's Cake= - -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. 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. - - - - -CHAPTER XXXIII - -AFTER THE "TEA" - - -"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!" - -"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." - -"Goodness!" cried Mrs. Dixon, "what will you do? Go downtown -yourselves?" - -"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." - -"Oh, I couldn't think of it! You're tired, and it's nearly six now!" - -"Well, what of that? You can help. And I know you're dreading to get -dinner at home. We'll just combine forces." - -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 the way and get a watermelon that -has been on ice? Be sure it's cold!" - -"And now," she said to Mrs. Dixon, "let me get into a house-dress, and -then for a sight of the refrigerator." - -"Oh, what beautiful glazed apples!" exclaimed Mrs. Dixon ten minutes -later. - -"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----" - -"And you can explain everything that you do!" - -"Well, for the omelet--we'll take four good-sized eggs--one for each of -us----" - -"What else goes in? Milk?" - -"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!" - -"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!" - -The menu that night consisted of: - - Omelet Creamed Potatoes - Glazed Apples - Emergency Biscuit Butter - Watermelon - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Omelet= (Four portions) - - 4 eggs - 4 T-hot water - 1/2 t-salt - 1/8 t-pepper - 1 T-butter - a little parsley - -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 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. - - -=Creamed Potatoes= (Four portions) - - 2 C-cold diced potatoes - 1 T-chopped parsley - 1 T-chopped pimento - 1/2 t-salt - 1/8 t-paprika - 1 C-vegetable white sauce - -Add the potatoes, sprinkled with salt and pepper, to vegetable white -sauce. Add pimento and parsley. Cook three minutes, stirring constantly. - - -=Emergency Biscuit= - - 2 C-flour - 4 t-baking powder - 1/2 t-salt - 3 T-fat (lard and butter) - 7/8 C-milk - -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. - - -=Glazed Apples= (Six portions) - - 6 apples - 1-1/2 C-"C" sugar - 1-1/2 C-water - 1 t-butter - -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. - - - - -CHAPTER XXXIV - -BETTINA GIVES A PORCH BREAKFAST - - -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. - -"Such a simple breakfast after all, Bob! Do you think she'll like it?" - -"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?" - -"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!" - -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! - -As she arranged the great graceful yellow poppies in the center of the -porch table, set for six, she was feeling somewhat nervous. - -"Bob, you must go now, or you'll be too late for the train. Take a taxi -home, not a street car." - -"Taxi! You don't know my Aunt Elizabeth. She'd say, 'Say, young man, if -you aren't saving your money any better than this, you ought to be.' -And we'd probably end by walking." - -"Hurry, dear." - -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. - -"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." - -The breakfast consisted of: - - Moulded Cereal on Bananas Whipped Cream - Codfish Balls Egg Souffle - Green Peas - Twin Mountain Muffins Jelly - Doughnuts Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Codfish Balls= (Four portions) - - 1 C-raw salt fish - 2 C-raw potatoes - 1 t-butter - 1/2 C-cracker crumbs - 1 egg, well-beaten - 1/4 t-pepper - more salt if needed - 1 T-water - -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 -sauted in hot fat. Garnish with parsley. - - -=Egg Souffle= (Four portions) - - 2 T-butter - 2 T-flour - 2 C-milk - 4 eggs - 1 t-salt - a pinch of cayenne or 1/4 - t-paprika - 1 C-white sauce - 2/3 C-cooked peas - -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 souffle. - - -=Potato Doughnuts= (Three dozen doughnuts) - - 1 C-mashed potatoes, hot - 1-1/2 C-sugar - 2 T-melted butter - 3 t-baking powder - 1/2 t-salt - 1/2 C-sweet milk - 2 eggs - 3 C-flour - 1/8 t-grated nutmeg - 1/2 t-powdered cinnamon - -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. - - - - -CHAPTER XXXV - -A PIECE OF NEWS - - -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. - -"I'll tell just Betty; no one else must know--yet. But what if I haven't -the courage to tell even her?" - -"Perhaps she'll suspect anyhow!" - -"Goodness, Harry! You make me afraid to go in! Is my expression -different?" - -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. - -"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." - -"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.'" - -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! She found herself -saying--she scarcely knew what--to keep up the conversation. - -"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!" - -"My, that sounds fine!" said Mr. Harrison. "Couldn't we stay, after -all?" he asked, turning to Alice. - -"Well, if you really, truly want us," said Alice to Bettina. - -"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!" - -"I suppose I ought to be at work today, but I'm taking a little holiday. -I couldn't put my mind on business." - -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!" - -And so Bob found them, all laughing and talking at once. - -"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!" - -Dinner that night consisted of: - - Fish a la Bettina Rice Cakes - Stuffed Tomato Salad - Rolls Butter - Iced Grape Juice Blueberry Tarts - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Fish a la Bettina= (Four portions) - - 1 C-medium white sauce - 1-1/3 C-cooked fish - 2 T-chopped pimento - 2 T-chopped sweet pickle - 1/2 t-paprika - -Mix ingredients in order given, heat and serve on wafers. - - -=Rice Cakes= (Four portions) - - 1-1/2 C-boiled rice - 1/2 t-salt - 1 egg yolk - 6 T-crumbs - 4 T-fat (lard and butter mixed) - -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 saute 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. - - -=Stuffed Tomato Salad= (Four portions) - - 4 tomatoes - 1 C-chopped cabbage - 1/2 t-salt - 1/4 t-paprika - 4 T-salad dressing - -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. - - -=Blueberry Tarts= (Four portions) - -Fill muffin pans with plain pastry. Place two tablespoons of mixture on -each crust. Cover with pastry strips and bake twenty minutes. - - -=Blueberry Mixture= - - 1/2 C-blueberries - 1/4 C-sugar - 1 T-butter - 1 T-vinegar - 1 t-cinnamon - -Mix the berries, sugar, butter cut in small pieces, vinegar and -cinnamon. Cook, stirring constantly, over a moderate fire for three -minutes. - - - - -CHAPTER XXXVI - -BETTINA ENTERTAINS HER FATHER AND MOTHER - - -"WE had no such steak as this in California!" declared Bettina's father -with satisfaction, as Bob served him a second helping. - -"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." - -"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." - -"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." - -"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." - -"Now for dessert!" said Bob. "This coffee that I've been making in the -percolator is all ready, Bettina!" - -For dinner that night they had: - - Pan-broiled Sirloin Steak Mashed Potatoes - Carrots - Head Lettuce Thousand Island Dressing - Sliced Bananas Quick Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pan-Broiled Steak= (Six portions) - - 2 lb. sirloin steak an inch and a half thick - 1 T-butter - 1/2 t-salt - 1 T-parsley - 1 T-lemon juice - -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. - - -=Gravy= (Six portions) - - 2 T-drippings from the steak - 2 T-flour - 1/2 C-water - 1/2 C-milk - 1/4 t-salt - -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. - - -=Carrots= (Six portions) - - 6 medium-sized carrots - 2 T-butter - 1/2 t-salt - 1/4 t-pepper - -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. - - -=Quick Cake= (Sixteen pieces) - - 1/3 C-butter - 1-1/2 C-brown sugar - 1 egg - 1/2 C-milk - 1/4 t-salt - 1-2/3 C-flour - 3 t-baking powder - 1 t-cinnamon - 1/2 t-nutmeg - 8 dates, cut fine - -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. - - -=Icing= - - 1 egg white - 2 T-cold water - 3/4 C-powdered sugar - 1/2 t-vanilla - -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. - - -=Thousand Island Salad Dressing= (Six portions) - - 1/2 C-olive oil - juice of half a lemon - juice of half an orange - 1 t-onion juice - 1/4 t-salt - 1/4 t-paprika - 1 t-Worcestershire sauce - 1/4 t-mustard - 1 T-chili sauce - 1 T-green pepper cut fine - 1 t-chopped parsley - -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. - - - - -CHAPTER XXXVII - -THE BIG SECRET - - -"COME in, Alice! Now do say that you'll stay to dinner, for we can talk -afterward." - -"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." - -"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?" - -"Not a soul but Bettina, Bob, and my family. That is what I came to talk -about." - -"Oh, Alice, I'd love to be the one to give the announcement luncheon, or -the breakfast, or whatever you prefer to have it!" - -"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." - -"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!" - -"Bettina, my faith is in you!" - -"When do you plan to be married?" - -"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." - -"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!" - -"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----" - -"Yes, and she was so tired that she nearly fainted when she stood up to -be married!" - -"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." - -"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." - -"And what is the meat dish?" - -"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!" - -"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!" - -The menu that night was as follows: - - Creole Lamb - Potato and Green Corn Croquettes - Rhubarb Sauce - Bread Butter - Head Lettuce French Dressing - Lemon Pie Cheese - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creole Lamb= (Three portions) - - 1 T-butter - 1 T-chopped green pepper - 1/2 T-onion, chopped - 1 T-flour - 1/4 C-meat stock or water - 1/4 C-tomato pulp - 1/2 t-lemon juice - 1/2 t-salt - 1/3 t-horseradish - 1/2 C-cold cooked lamb, cut in cubes - 3 pieces of toast - -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. - - -=Potato and Green Corn Croquettes= (Three portions) - - 1 C-hot mashed potatoes - 1 C-green corn pulp, cooked with - 1 T-butter - 1/2 t-salt - 1/2 t-pepper - 1 egg yolk - -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. - - - - -CHAPTER XXXVIII - -AFTER THE CIRCUS - - -"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." - -"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?" - -"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!" - -"Yes, and I have nasturtium leaves lining the salad bowl--and see, I'll -put one large flower on each plate!" - -"Don't nasturtiums always seem cool and appetizing? The whole supper -looks that way!" - -"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." - -"Isn't boiled ham hard to prepare?" - -"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 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." - -"I am planning to have a fireless cooker when I keep house." - -"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?" - -The circus day supper consisted of: - - Cold Sliced Ham - Boston Brown Bread Butter - Blackberries Cream - Spiced Cake - Iced Tea Sliced Lemon - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Spiced Cake= (Sixteen pieces) - - 1/3 C-butter - 1 C-sugar - 2 egg yolks - 2/3 C-sour milk - 1-1/2 t-cinnamon - 1/4 t-ground cloves - 1/4 t-mace - 1 t-soda - 2 C-flour - 1 egg white - 1 t-vanilla - -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 oven for twenty-five minutes. Cover -with "C" sugar icing. - - -="C" Sugar Icing= (Sixteen pieces) - - 1 C-"C" sugar - 1/3 C-water - 1/8 t-cream of tartar - 1 egg white - 1/2 t-vanilla - -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. - - - - -CHAPTER XXXIX - -MRS. DIXON ASKS QUESTIONS - - -"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?" - -"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!" - -"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." - -"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." - -"Another question, Teacher. How did you manage to bake these potatoes -so that they are so good and mealy? Mine always burst from their skins." - -"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." - -"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." - -The dinner that night was as follows: - - Hamburger Steak Lemon Butter - Baked Potatoes Escalloped Cabbage - Bread Butter - Prune Souffle - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Hamburger Steak= (Six cakes) - - 1 lb. of beef cut from the round - 1/4 t-salt - 1 t-onion salt or onion juice - 1/8 t-pepper - -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. - - -=Lemon Butter for the Steak= (Four portions) - - 2 T-butter - 1/2 t-salt - 1/2 T-lemon juice - 1/2 T-minced parsley - 1/4 t-paprika - -Mix in order given and spread on hot meat of any kind, broiled steak, -chops or fish. - - -=Baked Potatoes= (Four portions) - -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. - - -=Escalloped Cabbage= (Four portions) - - 2 C-cooked cabbage - 1 C-white sauce - 1/8 t-paprika - 1/4 C-bread crumbs - 1 T-butter - -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. - - -=Prune Souffle= (Four portions) - - 1/4 lb. prunes - 6 T-sugar - 1 T-lemon juice or 1/2 t-lemon extract - 2 egg whites - -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: - - -=Custard Sauce= (Four portions) - - 2 egg yolks - 4 T-sugar - 1 T-flour - 1/8 t-salt - 1-1/2 C-milk - 1/2 t-lemon extract - -Beat egg yolks until light, in the upper part of a double 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. - - - - -CHAPTER XL - -A TELEGRAM FROM UNCLE ERIC - - -"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?" - -"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?" - -"A telegram from Uncle Eric," said Bob, when he returned from the door. -"Well, isn't that the limit! He's coming tonight!" - -"Tonight!" echoed Bettina. - -"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." - -"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." - -"It's too bad, Betty," said Bob sympathetically, "but it seems 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----" - -"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?" - -"I guess I'd better hurry right off now." - -"But, Bob, tell me! What must I have for breakfast?" - -"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." - -"Goodness, Bob!" said Betty, in despair. "And I have almost nothing in -my cupboard. It's as bare as Mother Hubbard's!" - -"Good-bye, dear! I'm off! I know you'll think of some thing." - -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. - -"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." - -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: - - (1) - Cantaloupe - French Toast Maple Syrup - Broiled Bacon - Coffee - - (2) - Fresh Pears - Creamed Beef on Toast - Coffee - - (3) - Cantaloupe - Sweet Milk Griddle Cakes - Syrup - Coffee - - (4) - Baked Apples - Broiled Ham Graham Muffins - Coffee - - (5) - Fresh Plums - Codfish Balls Twin Mountain Muffins - Coffee - - (6) - Cantaloupe - Waffles Syrup - Coffee - - (7) - Watermelon - Corn Oysters Syrup - Toast - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=French Toast= (Three portions) - - 6 slices stale bread - 2 eggs - 1/4 t-salt - T-sugar - 2/3 C-milk - -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. - - -=Sweet Milk Griddle Cakes= (Four portions) - - 2 C-flour - 3 t-baking powder - 1 C-milk - 1 t-salt - 1 egg, well-beaten - -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 a hot, well-greased -griddle. When done on one side, turn, and brown on the other. Never turn -more than once. - - -=Broiled Bacon= (Three portions) - - 6 slices of bacon - -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. - - -=Corn Oysters= (Three portions) - - 1/3 C-corn - 1/3 C-bread crumbs - 1 well-beaten egg - 1/4 t-salt - 1/8 t-pepper - 1/2 t-sugar - -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. - - - - -CHAPTER XLI - -BETTINA ENTERTAINS STATE FAIR VISITORS - - -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. - -"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." - -"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." - -"Oh, Bettina! I'm afraid it will be too much work for you, dear!" - -"I'll plan a simple meal, Mother; one that I can get together in a -hurry. In fact I've already planned it." - -"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." - -"Why, yes, I could go. I can get the most of my dinner ready this -morning. What time would you start?" - -"At two, I think. Well, Bettina, we'll come, but you must make the meal -simple, for we won't be back till six." - -"Don't worry, Mother." - -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 creamed, green corn to be boiled, peaches to -be sliced, and delicious chocolate cookies to delight the hearts of the -children. - -"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." - -The dinner for state fair guests consisted of: - - Cold Fried Chicken Creamed Potatoes - Corn on the Cob - Sliced Peaches Chocolate Cookies - Tea Milk - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Potatoes as Bettina Served Them= (Six portions) - - 3 C-cold, cooked potatoes, chopped - 2 T-butter - 3 T-flour - 6 T-grated cheese - 1-1/2 C-milk - 1/2 t-salt - 1/8 t-pepper - -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. - - -=Chocolate Cookies= (Three dozen) - - 1 C-sugar - 1/3 C-butter - 1 egg - 1/4 C-milk - 2 C-flour - 1/2 t-cinnamon - 1/2 t-salt - 3 t-baking powder - 1 square chocolate - 1 t-vanilla - -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.) - - - - -CHAPTER XLII - -UNCLE JOHN AND AUNT LUCY - - -AS Bettina was standing before a beautiful exhibit of honey in the -agricultural building, she was startled by a hand upon her shoulder. - -"Gracious, Uncle John!" she exclaimed. "How you frightened me! But I'm -so glad to see you! Where is Aunt Lucy?" - -"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." - -"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." - -"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." - -"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?" - -"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?" - -"Oh, that would be splendid! Bob couldn't come to the fair this -afternoon, and I came with a friend." - -"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." - -Dinner that night consisted of: - - Broiled Ham - Hashed Brown Potatoes Pickled Beets - Bread Butter - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Hashed Brown Potatoes= (Four portions) - - 2 C-chopped potatoes - 1/2 t-salt - a pinch of pepper - 4 T-fat - -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. - - -=Pickled Beets= (Four portions) - - 6 beets - 2/3 C-vinegar - 2 T-sugar - -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. - - -=Brown Betty= (Four portions) - - 2 C-sliced apples - 1 C-fresh bread crumbs - 1/4 C-brown sugar - 1 t-cinnamon - 3 T-butter - 1/2 C-water - -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. - - -=Hard Sauce for Brown Betty= (Four portions) - - 4 T-butter - 1 C-powdered sugar - 1/2 t-vanilla extract - 1/2 t-lemon extract - 1 t-boiling water - -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. - - - - -CHAPTER XLIII - -SUNDAY DINNER AT THE DIXON'S - - -"YOU seem to have gained in weight, Frank," said Bob, as he and Bettina -sat down to Sunday dinner with the Dixons. - -"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----" - -"Hush, Frank! Maybe Bob and Bettina won't like your choice of dishes or -your wife's cooking!" - -"What!" said Bob. "I have yet to meet the person who doesn't like fried -chicken! And roasting ears and new potatoes! Sa-ay!" - -"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!" - -"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 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!" - -"Charlotte, this is a perfect dinner--far better than I could get, I -know." - -"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. - -"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!" - -"And neither would I," said Frank, "if for no other reason than the joy -of entertaining our friends at dinner this way!" - -Their Sunday dinner consisted of: - - Fried Chicken New Boiled Potatoes - Corn on the Cob - Bread Butter - Sliced Cucumber, Tomato and Onion Salad - Oil Dressing - Vanilla Ice Cream with Peaches - White Cake Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Vegetable Salad= (Four portions) - - 2 medium-sized tomatoes - 1/2 cucumber - 1 onion - - -=Dressing= - - 4 T-vinegar - 2 T-oil - 1/2 t-salt - 1/4 t-paprika - -Cut the peeled tomatoes and cucumber in one-third inch cubes, mix with -the onion chopped fine. Add the dressing, which has been well mixed, -and allow to stand ten minutes in a cold place. Serve on head lettuce. - - -=Peaches for Ice Cream= (Six portions) - - 2 C-peaches, sliced - 2/3 C-sugar - -Add the sugar to the peaches and allow to stand in the ice box for ten -minutes. Place peaches around the ice cream. - - -=White Cake= (Twenty pieces) - - 1/2 C-butter - 1-1/2 C-sugar - 2-2/3 C-sifted flour - 5 t-baking powder - 1/8 t-salt - 1 C-milk - 4 egg whites, beaten stiffly - 1 t-vanilla - 1/2 t-lemon extract - -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. - - -="C" Sugar Icing= (Twenty portions) - - 3 egg whites - 3 C-"C" sugar - 2/3 C-water - 1 t-vanilla - -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. - - -=Vanilla Ice Cream= (Six portions) - - 1 qt. cream - 3/4 C-sugar - 1 T-vanilla - 1/8 t-salt - -Mix cream, sugar, vanilla and salt. Place in a scalded and chilled -freezer. Turn until the mixture stiffens. Pack for two hours to ripen. - - - - -CHAPTER XLIV - -A RAINY EVENING AT HOME - - -"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." - -"Fine!" said Bettina. "What kind shall it be?" - -"Penoche, if you have all the ingredients." - -"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." - -"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." - -"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." - -"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?" - -"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." - -"It tasted very good for a cold evening. There, all these dishes are -ready to wash, Bettina. Will you get out some tea towels for me?" - -The dinner that night consisted of: - - Hot Beef Loaf Tomato Sauce - Escalloped Potatoes - Bread Butter - Rice Pudding - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Beef Loaf= (Five portions) - - 1 lb. beef cut from the round - 1/4 lb. salt pork - 1/2 t-salt - 1/4 t-pepper - 1/8 t-onion salt - 1/4 C-cracker or bread crumbs - 1 egg yolk - 1 T-milk - 1 T-butter - -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. - - -=Tomato Sauce= (Three portions) - - 1 C-tomatoes, cut up - 1/2 C-water - 2 bay leaves - 1 t-sugar - 1/4 t-ground cloves - 1 slice of onion or - 1/8 T-onion salt - 2 T-butter - 2 T-flour - 1/3 t-salt - -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. - - -=Escalloped Potatoes= (Three portions) - - 4 potatoes (medium sized) - 2 T-flour - 2 T-butter - 1 T-salt - 1/4 t-pepper - milk (about one cup) - -Wash and peel the potatoes. Slice very thin. Mix through the sliced -potatoes, the flour, salt, pepper and the butter in 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.) - - -=Rice Pudding= (Three portions) - - 1-1/4 C-milk - 1 egg - 4 T-sugar - 1/4 t-salt - 1 t-vanilla - 1 C-cooked rice - 1 t-butter - 1/8 t-grated nutmeg - -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. - - -=Penoche= - - 2 C-"C" sugar - 1 C-granulated sugar - 1 T-butter - 2/3 C-milk - 1/4 t-cream of tartar - 1/4 C-nut-meats - 1 t-vanilla - -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. - - - - -_SEPTEMBER._ - - - _Apple-tree, apple-tree, crowned with delight, - Give me your fruit for a pie if you will;---- - Crusty I'll make it, and juicy and light!---- - Give me your treasure to mate with my skill!_ - -[Illustration] - - - - -CHAPTER XLV - -RUTH MAKES AN APPLE PIE - - -[Illustration] - -"I'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." - -"But goodness, Bettina! I might spoil it!" - -"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." - -"I suppose I did; I was so anxious to have it well mixed." - -"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." - -"Do you make pastry with lard or butter?" - -"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." - -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." - -"Eggs a la goldenrod!" exclaimed Ruth, "How good that does sound!" - -"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." - -"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." - -"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!" - -That night they had: - - Eggs a la Goldenrod Potato Cakes - Strained Honey Cottage Cheese - Bread Butter - Apple Pie Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Eggs a la Goldenrod= (Four portions) - - 3 hard-cooked eggs - 3 T-butter - 3 T-flour - 1-1/2 C-milk - 1/2 t-salt - 1/8 t-pepper - 1/8 t-parsley - -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. - - -=Potato Cakes= (Four portions) - - 2 C-mashed potatoes - 1 T-lard - 1 T-butter - -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. - - -=Cottage Cheese= (Four portions) - - 1 qt. sour milk - 1 t-salt - 1/4 t-paprika - 1 T-cream - -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. - - -=Some of Bettina's Pastry Rules= - -One--All the materials must be cold. - -Two--Always roll one way and on one side of the pastry. - -Three--Shortening should be handled as little as possible. - -Four--Dough should be mixed with a knife and not touched with the hands. - -Five--Shortening should be cut in with a knife. - -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. - - - - -CHAPTER XLVI - -BETTINA MAKES APPLE JELLY - - -"WHAT have you been doing?" asked Bob, as he and Bettina sat down to -dinner. - -"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." - -"And so you came home, and in your enthusiasm made this fine dandy peach -cobbler for dinner!" - -"Bob, that was the very way I took to express my joy!" - -"Well, what is this wonderful new apple concoction?" - -"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." - -"How did you make it? (I hope you are noticing how interested I'm -becoming in all the cooking processes!)" - -"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 lemon juice and enough green vegetable color paste to give -it a delicate color." - -"Isn't that coloring matter injurious?" - -"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." - -"Well, go on with the jelly. What next?" - -"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!" - -"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." - -"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?" - -"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." - -That evening Bettina served: - - Sliced Beef Loaf - Sauted Potatoes Creamed Corn - Cinnamon Rolls Butter - Peach Cobbler Cream - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Sauted Potatoes= (Two portions) - - 2 large potatoes cooked - 2 T-lard - 1/2 t-salt - 1/4 t-pepper - -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.) - - -=Creamed Corn= (Two portions) - - 1 C-corn cut from the cob - 1/2 C-water - 1 t-butter - 1 T-milk or cream - 1/2 t-sugar - 1/4 t-salt - -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. - - -=Cinnamon Rolls= (Twelve rolls) - - 2 T-sugar - 1/2 t-salt - 1 C-milk (scalded and lukewarm) - 1 yeast cake - 1/4 C-lukewarm water - 1-1/2 C-flour - 3 T-butter - 4 T-sugar - 1/4 C-butter - 1/2 C-sugar - -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. - - -=Peach Cobbler= (Two portions) - - 1 C-flour - 1 t-baking powder - 1/8 t-salt - 1 T-butter - 1/4 C-milk - 3 good-sized peaches - 1/3 C-sugar - 1/4 t-vanilla - 1/4 C-sugar - 1/4 C-water - -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. - - - - -CHAPTER XLVII - -AFTER A PARK PARTY - - -"A BEAUTIFUL day," said Bettina at the breakfast table. "September is -doing better than August." - -"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." - -"It would be fun to go," said Bettina, "although I haven't missed the -roller coaster." - -"Well, let's ask them to go. We can stay there awhile and then----" - -"Then what?" - -"Oh, nothing. Then go home." - -"Bob, you meant--come here afterward and have a nice little lunch; -didn't you?" - -"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." - -"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." - -"A Bettina salad? That's the very best kind. And what will the dessert -be?" - -"A Bettina dessert, too. I have some lovely apples, Bob, and I just -can't afford anything very expensive. I know this will be good, too, -but you mustn't complain if I have sponge cake to eat with it." - -"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." - -That evening they had: - - Bettina Salad Boston Brown Bread Sandwiches - Bettina's Apples Sponge Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina Salad= (Four portions) - - 1 C-chopped New York cheese - 12 Pimento stuffed olives, chopped - 3 sweet pickles, chopped very fine - 1/4 C-chopped roasted peanuts - 1/4 t-salt - 1/8 t-paprika - 4 T-salad dressing - 4 pieces of lettuce - -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. - - -=Bettina's Apples= (Six apples) - - 6 apples - 1 C-"C" sugar - 1 C-water - 8 marshmallows - 1/2 C-cocoanut shredded - 6 cherries - -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. - - -=Hot Water Sponge Cake= (Eight portions) - - 2 egg-yolks - 1 C-sugar - 1/2 C-boiling water - 1 T-lemon juice - 1 t-grated rind lemon - 2 egg-whites - 1 C-flour - 1 t-baking powder - 1/4 t-salt - -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. - - - - -CHAPTER XLVIII - -BETTINA SPILLS THE INK - - -"WHERE are you, Bettina?" called Bob one September evening when Bettina -failed to meet him at the door. "Oh, Bettina!" - -"Here I am, Bob, in the kitchen! I'm so ashamed of myself!" - -"What for?" - -"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!" - -"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?" - -"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." - -"Well, Bettina, I'm glad you didn't spill ink on the dinner. Something -smells mighty good!" - -They had: - - Beef Balls Gravy - Mashed Potatoes - Bettina's Celery and Eggs - Cinnamon Rolls Butter - Watermelon - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Beef Balls= (Three portions) - - 1 lb. round steak - 1 t-salt - 1/4 t-paprika - 1/8 t-celery salt - 1/4 t-onion salt - -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. - - -=Horseradish Sauce= (Four portions) - - 2 T-butter - 2 T-flour - 1 C-milk - 2 T-horseradish - 1/2 t-salt - -Melt the butter, add the flour. Mix well, add the milk and cook one -minute. Add the salt and the horseradish. Serve immediately. - - -=Mashed Potatoes= (Three portions) - - 4 medium-sized potatoes - 1-1/2 T-butter - 1/2 C-milk - 1/2 t-salt - 1/8 t-pepper - -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. - - -=Bettina's Celery and Eggs= (Three portions) - - 1 C-cooked diced celery - 2 hard-cooked eggs sliced - 2/3 C-vegetable white sauce - 1 T-butter - 3 T-fresh bread crumbs - -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.) - - - - -CHAPTER XLIX - -BETTINA ATTENDS A PORCH PARTY - - -"WELL, what have you been doing today?" asked Bob, after he had finished -an account of events at the office. - -"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!" - -"He told me he wished they could announce it right away! He doesn't like -to make a secret of it." - -"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 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." - -"Hurray for Alice! She's some friend all right! What else did you have -at the party?" - -"Such good salad--she gave me the recipe--well, her menu consisted of: - - Honolulu Salad Graham Bread Sandwiches - Frozen Apricots White Cake - Salted Nuts Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Honolulu Salad= (Six portions) - - 6 slices canned pineapple - 1/2 C-cottage cheese - 1 T-chopped pimento - 1 t-chopped green pepper - 1/4 t-salt - 6 nut-meat halves - 6 pieces of lettuce - 6 T-salad dressing - -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. - - -=Frozen Apricots= (Six portions) - - 2 C-peeled and quartered apricots - 1 C-sugar - 2 T-lemon juice - 1 C-water - 1 egg-white - -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. - - - - -CHAPTER L - -A DINNER COOKED IN THE MORNING - - -"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. - -"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." - -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?" - -"A very few minutes," answered Bettina. "Just long enough to warm it -over." - -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?" - -"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!" - -"I trust you, Bettina," said Bob, laughing. "It all looks mighty good to -me. Here, I'll help you put it on the table." - -For dinner that night they had: - - Veal Cutlets Potato Croquettes - Escalloped Cauliflower - Baked Apples - Bread Butter - Chocolate Ice Cream White Cake - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Veal Cutlets= (Three portions) - - 1 lb. 1/2-inch slices of veal cut from the leg - 1 t-salt - 1-1/2 pints of water - 1 C-cracker crumbs - 1/4 t-paprika - 1/3 t-salt - 1 egg-white or yolk - 1 T-water - Hot fat for frying - -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. - - -=Potato Croquettes= (Three portions) - - 1 C-hot mashed or riced potatoes - 1/8 t-celery salt - 1/2 t-chopped parsley - 1/8 t-onion extract - 1 egg-yolk - 1 T-milk - 1 t-salt - 1 T-butter - 1/8 t-paprika - 3 T-flour - -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. - - -=Escalloped Cauliflower= (Three portions) - - 1 small head of cauliflower - 1 qt. water - 1 t-salt - 1-1/2 C-vegetable white sauce, seasoned - 1/4 C-buttered crumbs - -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. - - - - -CHAPTER LI - -A SUNDAY DINNER - - -"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." - -"But, Bettina," her mother protested, "isn't it too much work for you? -And won't you be going to church?" - -"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." - -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. - -"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." - -"Well, I learned today to make waffles," said Uncle Eric. - -For dinner that day Bettina served: - - Roast Beef Brown Gravy - Browned Potatoes Baked Squash - Lettuce French Dressing - Lemon Sherbet Devil's Food Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Roast Beef= (Eight portions) - - 3-1/2 lb. rump roast of beef - 4 T-flour - 2 t-salt - 1/4 C-hot water - -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. - - -=Brown Potatoes= (Six portions) - - 6 potatoes - 1 t-salt - -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. - - -=Browned Gravy= (Six portions) - - 4 T-beef drippings - 2 T-flour - 1 C-water - 1/4 t-salt - -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. - - -=Baked Squash= (Six portions) - - 1 squash - 2 T-butter - 1-1/2 t-salt - 3/4 t-paprika - -Wash and wipe the squash, and cut into halves, then quarters. Remove the -seeds. Place the pieces of squash, skin 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. - - -=Devil's Food Cake= (Sixteen pieces) - - 1/3 C-butter - 1 C-sugar - 1 egg - 2/3 C-sour milk - 1 t-vanilla - 2/3 t-soda - 2 C-flour - 2 squares of melted chocolate - -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. - - -=Icing= (Sixteen portions) - - 2 C-"C" sugar - 1/2 C-water - 2 egg-whites beaten stiffly - 1 t-vanilla - -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. - - - - -CHAPTER LII - -BOB MAKES PEANUT FUDGE - - -"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." - -"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." - -"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." - -"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?" - -"Don't worry about that, Bettina. Put it in the bank." - -"But I'd like to get something as sort of a monument to my luck. Have -you any particular needs, Bob?" - -"Not a need in the world! Except for one more of those fine fruit gems -over there." - -That night they had for dinner: - - Liver and Bacon Creamed Turnips - Fruit Gems Apple Sauce - Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Turnips= (Two portions) - - 1 C-turnip cubes - 1/3 t-salt - 1 T-butter - 1 T-flour - 1/4 t-salt - 1/2 C-milk - -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. - - -=Liver and Bacon= (Two portions) - - 4 slices bacon - 2/3 lb. liver - 1 t-salt - 1/4 t-paprika - 3 T-flour - -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. - - -=Fruit Gems= (Nine Gems) - - 2 C-flour - 3 t-baking powder - 3 T-sugar - 1/4 t-salt - 3/4 C-milk - 1 egg - 1 T-melted butter - 1/3 C-seeded, chopped raisins or currants - -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. - - -=Peanut Fudge= (Six portions) - - 1 C-"C" sugar - 1 C-granulated sugar - 1/4 t-cream of tartar - 2 squares of chocolate - 2/3 C-milk - 1 T-butter - 1 t-vanilla - 1/2 C-broken peanuts - -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. - - - - -CHAPTER LIII - -DINNER AT THE DIXONS - - -"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. - -"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." - -"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?" - -"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." - -"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 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!" - -"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!" - -That evening they had: - - Cold Sliced Ham Creamed Potatoes - Tomatoes Stuffed with Rice - Peach Butter - Chocolate Pie - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Tomatoes Stuffed with Rice= (Six portions) - - 6 tomatoes - 1/2 C-rice, cooked - 1/2 C-green pepper, chopped - 2 T-grated cheese - 1 t-chopped onion - 1/4 t-salt - 1 T-butter - -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. - - -=Chocolate Pie Crust= (Six portions) - - 1 C-flour - 1/3 C-lard - 1/4 t-salt - 3 T-ice water - -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). - - -=Filling= (Six portions) - - 1 C-sugar - 5 T-flour - 1/8 t-salt - 2 C-milk - 2 egg yolks - 1-1/2 squares melted chocolate - 1/2 t-vanilla - -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). - - -=Meringue= - - 2 egg whites - 4 T-sugar - -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. - - - - -CHAPTER LIV - -A GOOD-BY LUNCHEON FOR BERNADETTE - - -"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!" - -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. - -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," "When Reprimanded by a Horrid Old -Teacher", "When Forced to Mend Your Own Stockings," etc. - -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. - -The menu consisted of: - - Iced Cantaloupe Balls - Chicken Croquettes Potatoes in Cream - Green Peppers Stuffed with Corn - Rolls Peach Pickles - Cherry Salad Wafers - Chocolate Cream Pudding - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chicken Croquettes= (Eight croquettes) - - 1-1/2 C-cooked chopped chicken - 1/4 t-celery salt - 1 t-lemon juice - 1 t-parsley chopped fine - 1/4 C-thick white sauce - 1/2 t-salt - 2 C-crumbs - 4 T-egg, beaten - -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. - - -=Green Peppers Stuffed with Corn= (Six portions) - - 1 C-corn-pulp, cooked - 1/2 t-salt - 1 egg-yolk - 1/4 C-milk - 2 T-bread crumbs - 1/8 t-pepper - 1/2 t-sugar - 1 T-butter - 6 green peppers - -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. - - -=Cherry Salad= (Six portions) - - 2 C-California cherries - 1/2 C-hazelnuts - 6 lettuce leaves - 6 T-salad dressing - -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. - - -=Chocolate Cream Pudding= (Six portions) - - 2 C-milk - 5 T-cornstarch - 1/2 C-sugar - 1/4 t-salt - 1-1/2 squares of melted chocolate - 3 T-hot water - 2 egg-whites - 1 t-vanilla - -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. - - - - -CHAPTER LV - -BETTINA PLANS AN ANNOUNCEMENT LUNCHEON - - -"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. - -"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." - -"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." - -"But he won't be at the announcement party!" - -"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." - -"I'd love to, of course, if you really want us." - -"Indeed I do, but we'll have to hurry, for it's after five now." - -"I'll help you," said Alice, after Harry had given his hearty -acceptance. "Let me fix the salad." - -"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. 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." - -"It will be a festive little meal. What else can I do while you're -baking the tea cakes?" - -"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?" - -"No, but I really like it. Wouldn't it be a joke if I should become very -domestic?" - -"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?" - -"Oh, no, no, Bettina! Let fate do her worst! I'm resigned." - -Supper that night consisted of: - - Cold Sliced Ham Beet Salad - Bread Butter - Tea Cakes Apple Sauce - Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Beet Salad= (Four portions) - - 1 C-cold boiled beets cut in 1/2-inch cubes - 1/3 C-cold boiled potatoes, cubed - 1/3 C-diced celery - 1 hard-cooked egg, diced - 1/3 C-diced cucumber - 1/2 t-salt - 1/2 C-salad dressing - -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. - - -="Lightning" Tea Cakes= (Twelve cakes) - - 1-1/2 C-flour - 3/4 C-granulated or powdered sugar - 2 t-baking powder - 1/3 t-salt - 3 T-butter (melted) - 1 egg - 1/2 C-milk - 1/2 t-vanilla - -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. - - - - -CHAPTER LVI - -RUTH AND BETTINA MAKE PREPARATIONS - - -"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?" - -"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." - -"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." - -"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." - -"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." - -"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!" - -The dinner consisted of: - - Beef Loaf Sweet Potatoes - Corn on the Cob - Bread Butter - Apricot Cobbler - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Beef Loaf= (Three portions) - - 1 lb. beef ground - 1/4 lb. salt pork, ground - 1/4 t-onion salt - 1/3 C-fresh bread crumbs - 1 egg - 1/2 t-salt - 1/8 t-pepper - 1/8 C-tomato - 1/4 C-water - 1 T-fat drippings - -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. - - -=Sweet Potatoes= (Three portions) - - 3 potatoes - 3/4 t-salt - -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. - - -=Bettina's Apricot Cobbler= (Three portions) - - 1 C-cooked and sweetened apricots - 1 T-flour - 1/2 t-cinnamon - 1 C-flour - 2 t-baking powder - 1/3 t-salt - 2 T-butter - 1/3 C-milk - 1/3 C-sugar - 1/2 C-water - 1/2 t-vanilla - -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. - - - - -CHAPTER LVII - -A RAINBOW ANNOUNCEMENT LUNCHEON - - -"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?" - -"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." - -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. - -"Aren't they cunning?" exclaimed Barbara, taking her butterfly from her -favor cup. "Goodness, it's attached to something!" 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? - -The other girls, in great excitement, drew forth their little bags. - -"Rice!" declared Mary, "though it looks yellow!" - -"It's the bag of gold at the foot of the rainbow!" exclaimed Ruth, with -flushed cheeks. "Discovered by----" - -"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. - -"Alice, how did you ever manage to keep it a secret?" asked someone. - -"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!" - -"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." - -"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?" - -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. - -"It looks too pretty to eat," said Dorothy. - -"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." - -"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?" - -"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!" - -"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?" - -The menu consisted of: - - Fruit Cups in Orange Baskets - -------------- - Cream of Celery Soup Whipped Cream - Salt Wafers - -------------- - Tuna Moulds Egg Sauce - Potatoes a la Bettina - Green Peppers Stuffed with Creamed Cauliflower - Rolls Butter - -------------- - Head Lettuce, Russian Dressing - Thin Sandwiches in Fancy Shapes - - Marshmallow Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Tuna Loaf= (Eight portions) - - 1-1/2 C-tuna - 1 C-fresh bread crumbs - 2 eggs (just the yolks may be used) - 1 t-lemon juice - 1 t-chopped green pepper - 1 t-salt - 1/4 t-paprika - -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 T-butter, -2 T-flour, 1 C-milk, 1/4 t-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. - - - - -CHAPTER LVIII - -AN EARLY CALLER - - -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?" - -"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." - -"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!" - -"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." - -"What kind of soup was it? Celery? I thought so. Wasn't it hard to -prepare?" - -"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." - -"But surely it had whipped cream in it, Bettina!" - -"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." - -"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 the butterflies perched -on them! How did you ever think of it?" - -"Well, butterflies are a happy choice for decorations! They can be put -anywhere, and they are easy to make--at least Ruth says so." - -"You use paper doilies a great deal, don't you! Aren't they expensive?" - -"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." - -"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?" - -"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." - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Potato Balls= (Four portions) - - 4 potatoes - 1 C-crumbs - 1 t-salt - 2 T-egg - -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. - - -=Green Peppers Stuffed with Cauliflower= (Four portions) - - 4 green peppers - 1 C-cooked cauliflower - 1 C-vegetable sauce - 2 T-crumbs - 1 T-butter, melted - -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. - - -=Marshmallow Cream= (Four portions) - - 2 t-granulated gelatin - 4 T-cold milk - 2/3 C-sugar - 1-1/3 C-double cream - 1 t-vanilla extract - 1 egg white well beaten - 1 t-lemon extract - 1/4 lb. marshmallows, cut in one-fourth cubes - 4 toasted marshmallows - 4 pecans - 4 almonds - -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. - -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. - - - - -CHAPTER LIX - -RUTH COMES TO LUNCHEON - - -"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?" - -"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." - -"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----" - -"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?" - -"Well," said Bettina, "Bob will have these same things for dinner -tonight, with the addition of some cold sliced meat. So now, Ruth, we -have a long afternoon before us--to sew and talk!" - -Bettina's luncheon consisted of: - - Bettina's Mexican Salad Brown Bread - Apricot Preserves - Orange Cake Hot Chocolate - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Mexican Salad= (Four portions) - - 1 cucumber diced - 2 tomatoes cut in one-inch cubes - 1 C-cut celery - 1/4 C-cooked beets - 1 T-chopped parsley - 2 T-green pepper, cut fine - 1/3 C-cottage cheese - 1 t-salt - 2/3 C-salad dressing - 4 lettuce leaves - -Mix all the ingredients in order given and serve on lettuce leaves. - - -=Brown Bread (Baked)= (Two loaves) - - 2 C-graham flour - 2 C-white flour - 2 t-soda - 1 t-salt - 1/2 C-molasses - 2 C-sour milk - -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. - - -=Orange Cake= (Sixteen pieces) - - 1/3 C-butter - 1 C-sugar - 2 eggs beaten separately - Grated rind of one orange - 3 t-baking powder - 1/4 t-salt - 1/4 C-orange juice - 1/4 C-milk - 1-2/3 C-flour - 1/2 t-lemon extract - -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. - - -=Orange Filling for the Cake= (Sixteen portions) - - 1/2 C-sugar - 3 T-flour - 1/8 t-salt - 1 egg yolk - Grated rind of 1/2 an orange - 1/4 C-water - 1/4 C-orange juice - 1/2 t-lemon juice - -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. - - - - -_OCTOBER._ - - - _Oh, hazy month of glowing trees,-- - And colors rich to charm our eyes! - Yet--not less fair than all of these - Are Mother's fragrant pumpkin pies!_ - -[Illustration] - - - - -CHAPTER LX - -A KITCHEN SHOWER FOR ALICE - - -[Illustration] - -"DID you want me for something, Mary?" asked Alice at the door. "Mother -said you had telephoned." - -"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!" - -"What in the world!" said Alice. - -"A party for you!" - -"And I'm wearing my old suit!" - -"We caught you this time, but never mind. Come in, and take off your -things." - -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. - -"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?" - -"Do," said Alice, laughing. - -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 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: - - "If breakfast you should chance to eat - Upon the kitchen table-- - I'll make it dainty, fair and neat - So far as I am able." - -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: - - "Please eat us all, but let your sweet - Sweet hours be duly treasured, - For we belie the worldly eye-- - True sweetness can't be measured." - -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: - - "No matter what his whims and wishes-- - Just tell him he must wipe the dishes!" - -and - - "But if he breaks a cup or plate, - Just throw the pieces at him straight." - -"What vindictive dish-towels!" said Alice. "They're not a bit -sentimental!" - -When the contents had been removed and all the verses read, the large -basket was presented to Alice, who read from its handle: - - "To market, to market, to buy your supplies! - You'll go there in person, if careful and wise." - -"I will, Mr. Basket, with you over my arm!" answered Alice. - -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. - -"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. - -At the kitchen shower, the luncheon was as follows: - - Bettina's Potato Salad Bettina's Spiced Beets - Twin Mountain Muffins Currant Jelly - Molasses Puffs Bettina's Apples - Coffee Stick Candy - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Potato Salad= (Twelve portions) - - 3 C-cold boiled potatoes, diced - 1 C-diced celery - 1/2 C-diced hard-cooked egg - 1/4 C-diced sweet pickles - 3 T-diced pimento - 2 t-salt - 1 T-chopped onion - 1 C-salad dressing - 12 lettuce leaves - -Mix all the ingredients in the order named. Serve the salad very cold on -crisp lettuce leaves. - - -=Bettina's Spiced Beets= (Twelve portions) - - 5 large, cooked beets, sliced - 1/2 C-vinegar - 1 T-"C" sugar - 6 cloves - 1 t-salt - 1/8 t-pepper - -Heat the vinegar, add the cloves, sugar, salt and pepper. Pour over the -beets, cut in one-third inch slices. Allow to stand one hour before -serving. - - -=Molasses Puffs= (Twelve portions) - - 3/4 C-molasses - 3/4 C-sugar - 1/2 C-hot water - 1/3 C-butter and lard (melted) - 1 egg, well beaten - 2 t-ginger - 1 t-cinnamon - 2 t-soda - 3 C-flour - -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. - - -=Icing= - - 2 egg-whites beaten stiffly - 2 C-"C" sugar - 1/2 C-water - 1/2 t-vanilla - -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. - - -=Bettina's Apples= (Twelve portions) - - 12 apples - 3 C-"C" sugar - 2 C-water - 1/4 t-cinnamon - 1/2 t-vanilla - 18 marshmallows - 1 T-butter - -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. - - - - -CHAPTER LXI - -A RAINY NIGHT MEAL - - -"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. - -"They called off our trip on account of the weather. And I supposed -you'd be at your mother's!" - -"It was raining so that I decided to build a cozy little fire in the -fireplace and stay at home." - -"Well, I'm glad you're here! I was expecting to come home to a cold, -dark house, and this is much more cheerful." - -"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." - -"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?" - -"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----" - -"A full cooky-jar! Bettina, that ought to be the symbol of our happy -home. May it always be full!" - -"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----" - -"Hurry, Bettina! My appetite grows with every dish you mention!" - -They had a meal of: - - Scrambled Eggs Celery au Gratin - Emergency Biscuit Fresh Apple Sauce - Rocks Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Scrambled Eggs= (Two portions) - - 3 eggs - 5 T-milk - 1/4 t-salt - 1/8 t-paprika - 1 T-butter - -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. - - -=Celery au Gratin= (Two portions) - - 1 C-cooked diced celery - 1 T-butter - 1 T-flour - 1/2 C-milk and celery stock - 3 T-grated cheese - 1/8 t-paprika - 1/4 t-salt - -Cook the celery in a small amount of water at a low temperature, as too -fast boiling makes it tough. Simmer until tender. - -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. - -(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.) - - -=Rocks= (Two dozen) - - 1-1/2 C-brown sugar - 2/3 C-butter - 2 eggs - 1 t-cinnamon - 1/4 t-ground cloves - 1/4 t-salt - 2-1/2 C-flour - 1 t-soda - 1-1/2 C-chopped nut meats and raisins - 1 t-vanilla - -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. - -(Bettina keeps rocks in a stone jar, and finds that they keep well, and -are really better when a day old.) - - - - -CHAPTER LXII - -ALICE GIVES A LUNCHEON - - -"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!" - -"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. - -"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!" - -"Yes, and I worried every minute during that day!" - -"We all do at first, except maybe Alice!" - -"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?" - -"Will we!" they all cried with enthusiasm. - -The luncheon menu was as follows: - - Salmon Salad - Green Beans Butter Sauce - Baking-powder Biscuits - Watermelon Pickles - Cream Puffs Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Salmon Salad= (Six portions) - - 1 C-salmon - 1 C-diced celery - 1/4 C-sweet pickles, cut fine - 1 t-salt - 3 hard-cooked eggs, cut fine - 1 C-salad dressing - -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.) - - -=Green Beans, Butter Sauce= (Six portions) - - 2 C-green beans (canned) - 1 T-water - 1 t-salt - 1/4 t-paprika - 3 T-butter - -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. - - -=Cream Puffs= (Twelve Puffs) - - 1 C-boiling water - 1/2 C-butter - 1/4 t-salt - 1 C-flour - 3 eggs - -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 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. - - -=Cream Filling= (Twelve portions) - - 1 C-milk - 1/2 C-sugar - 1/4 t-salt - 4 T-cornstarch - 1 T-flour - 1 egg - 1 t-butter - 1/2 t-vanilla - -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. - - - - -CHAPTER LXIII - -MOTORING WITH THE DIXONS - - -"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." - -"Fine," said Bob. "Come out to the dining-room and talk till we're -through." - -"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." - -"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." - -"Suits me," said Bob, heartily, "especially when it's cold like this." - -"By the way, Bettina," said Charlotte, "did you ever get rid of those -black ants you were telling me about?" - -"Yes, I've never seen one since." - -"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." - -"Aunt Isabel has her uses, after all," teased Frank. - -"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." - -"Couldn't you make a heavy chalk mark on the shelf paper around the dish -of food?" asked Bob. - -"I tried that, but it didn't do any good. But the other way worked -beautifully." - -"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." - -For dinner that night they had: - - Cold Sliced Lamb Creamed Potatoes - Chili Sauce Escalloped Cabbage - Bread Butter - Baked Custard - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Cabbage= (Two portions) - - 1 C-cooked cabbage - 1 T-butter - 1 T-flour - 1/4 t-salt - 1/2 C-milk - 2 T-fresh bread crumbs - 1 T-melted butter - -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. - - -=Chili Sauce= (One and one-half pints) - - 12 large, ripe tomatoes - 3 green peppers - 2 onions - 2 T-salt - 2 T-sugar - 1 T-ground cinnamon - 3 C-vinegar - -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. - - -=Cup Custard= (Three portions) - - 2 eggs - 2 C-milk - 4 T-sugar - 1/8 t-salt - A few gratings of nutmeg - 1/4 t-vanilla - -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. - - - - -CHAPTER LXIV - -RUTH MAKES BAKING POWDER BISCUITS - - -"OH, Ruth!" called Bettina from her door to Ruth, who was walking past. -"Come in and stay to dinner!" - -"My dear, I'd love to, but----" - -"I'm going to have baking powder biscuits, and I remember that you were -longing to learn how to make them." - -"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!" - -When Ruth returned she found Bettina in her kitchen with all of the -ingredients for the biscuits set out on the table. - -"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." - -"That was so easy, Bettina. I do hope those biscuits will be good!" - -The dinner consisted of: - - Lamb Chops Macaroni and Cheese - Sliced Tomatoes - Baking Powder Biscuits Jelly - Apple Tapioca Pudding Cream - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Macaroni and Cheese= (Three portions) - - 1/2 C-macaroni, broken in pieces - 1 qt. water - 1 t-salt - 2 T-butter - 4 T-cheese, cut in small pieces - 1-1/2 C-milk - 1/2 t-salt - 1/4 t-paprika - 3 T-flour - -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. - - -=Baking-powder Biscuits= (Fifteen biscuits) - - 2 C-flour - 4 t-baking powder - 1/2 t-salt - 3 T-lard - 2/3 C-milk - -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. - - -=Apple Tapioca= (Three portions) - - 6 T-pearl tapioca - 1/4 C-cold water - 1-1/2 C-boiling water - 1/3 t-salt - 3 T-sugar - 1 C-sweetened apple sauce - 1/2 t-vanilla - -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. - - - - -CHAPTER LXV - -PLANS FOR THE WEDDING - - -"OH, Bob, I can hardly wait to tell you all of Alice's wonderful plans," -said Bettina. - -"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?" - -"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?" - -"Not exactly, but then, go on." - -"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." - -"Is that what you'll wear?" - -"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 begin my muff this evening; won't that be exciting?" - -For dinner that night they had: - - Pork Chops Bettina's Potatoes - Date Bread Butter - Head Lettuce French Dressing - Chocolate Sponge Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Potatoes= (Two portions) - - 1 C-cold cooked potatoes diced - 1 T-butter - 1-1/2 T-flour - 1 T-pimento, cut up - 1 piece of soft cheese--a 1-inch cube - 1/2 t-salt - -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.) - - -=Date Nut Bread= (Twelve pieces) - - 1 C-graham flour - 1 C-white flour - 1/2 C-"C" sugar - 1 t-salt - 4 T-nut meats - 3 T-chopped dates - 3 t-baking powder - 1 C-milk - -Mix the ingredients in the order given. Place in a well-buttered bread -pan, and bake in a moderate oven for thirty-five minutes. - - -=Chocolate Sponge Cake= (Fourteen cakes) - - 5 T-butter - 4 T-cocoa - 1 egg - 1/8 C-sugar - 1 t-cinnamon - 1/4 t-cloves - 1 C-flour - 3 t-baking powder - 1/2 C-cold water - 1/2 t-vanilla - -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. - - - - -CHAPTER LXVI - -A GUEST TO A DINNER OF LEFT-OVERS - - -"AHA, I've found you out!" Bettina heard a laughing voice shout as she -hurried up the steps. - -"Why, Jack, when did you come to town?" - -"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!" - -"And after all that--you weren't here!" said Bob reproachfully. - -"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?" - -"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?" - -"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----" - -"Don't apologize to a bachelor, Bettina. He probably won't know -left-overs from the real thing," said Bob. - -"Bachelors are said to be the most critical of all," she answered. "But -I'll do my little best to please." - -That night Bettina served: - - Roast Beef Pie - Bread Butter - Sliced Tomatoes with Salad Dressing - Marble Cake Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Roast Beef Pie= (Three portions) - - 2 C-chopped cold roast beef - 1 C-gravy - 1 C-cold diced potatoes (cooked) - 2 T-chopped onion - 1 C-flour - 2 t-baking powder - 2 t-lard - 1/8 t-salt - 6 T-milk - -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. - - -=Marble Cake= (Fourteen slices) - - 1 C-sugar - 1/2 C-butter - -Cream together and divide into two parts, half for light and half for -dark. - -=Dark Part= - - To one half add: - - 1/4 C-molasses - 1/2 C-milk - 2 egg-yolks - 1 C-flour - 1 t-baking powder - 1 t-powdered cinnamon - 1/2 t-powdered cloves - 1/4 t-grated nutmeg - 1/2 t-vanilla - -Mix this together thoroughly and set aside while the light part is being -mixed. - -=Light Part= - -To the other half of the butter and sugar add: - - 1/2 C-milk - 1 C-flour - 1 t-baking powder - 1/2 t-vanilla - Whites of two eggs beaten stiff - -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. - - - - -CHAPTER LXVII - -A HANDKERCHIEF SHOWER - - -"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. - -"But Bettina helped with the souffle 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." - -At this moment a small figure appeared in the doorway. "Weady, Cousin -Wuth?" - -"Yes, dear." - -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: - - "A handkerchief posie to carry each day. - We trust they will not come amiss, - In fact, we are sure that no other bouquet - Was ever so useful as this!" - -"Thank you, you darling!" said Alice, receiving the gift with delight. - -Ruth served: - - Apricot Souffle Whipped Cream - Gold Hearts - Salted Peanuts Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Apricot Souffle (Soo-Flay) "Lightened with Air"= (Six portions) - - 1/4 lb. dried apricots - 1/2 C-sugar - 1 t-lemon extract or 1 t-lemon juice - 1/8 t-salt - 3 eggs - 1 t-baking powder - 1/4 t-vanilla - 6 candied cherries - -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. - - -=Whipped Cream= (Six portions) - - 1/2 C-heavy cream - 1 t-sugar - 1/4 t-vanilla - 3 drops of lemon extract - -Beat the cream until thick, add the sugar, vanilla and lemon extract. -Place in a cool place until used. - - -=Gold Hearts= (Twelve Hearts) - - 4 T-butter - 1/2 C-sugar - 3 egg-yolks - 1 T-water - 1/4 C-milk - 7/8 C-flour - 1 t-lemon extract - 1 t-baking-powder - 1/8 t-salt - -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. - - -=Salted Almonds= (Six portions) - - 1/4 lb. almonds (shelled) - 1 qt. boiling water - 1 t-salt - 3 T-olive oil - -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. - - - - -CHAPTER LXVIII - -JUST THE TWO OF THEM - - -"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?" - -"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." - -"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." - -"Poor Harry, he seems to be left out of most of the showers and parties -so far." - -"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?" - -"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 -think he would really like a very jolly informal one with just a few -friends!" - -The dinner for two consisted of: - - Cold Sliced Lamb Baked Potatoes - Creamed Carrots and Peas - Bread Butter - Apple Dumplings - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Carrots and Peas= (Three portions) - - 1/2 C-cooked, diced carrots - 1/2 C-peas - 1/2 t-salt - 1 T-butter - 1 T-flour - 1/2 C-milk - -Melt the butter, add the flour and salt, gradually add the milk. Cook -two minutes. Add the peas and carrots. Serve very hot. - - -=Apple Dumpling= (Three portions) - - 1/2 C-flour - 1 t-baking powder - 1/8 t-salt - 4 T-sugar - 1 T-lard - 2 T-milk - 2 apples - 1/2 t-cinnamon - -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. - - - - -CHAPTER LXIX - -A LUNCHEON IN THE COUNTRY - - -"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. - -"You have? Another for Alice?" - -"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." - -"Tell me about it!" - -"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." - -"You must let me have some of the recipes." - -"Of course I will. Come in now, and copy them." - -"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." - -"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!" - -"Good-bye, dear!" - -The luncheon menu was as follows: - - Oyster Cocktail in Pepper Cases - Cream of Celery Soup Croutons - Cheese Timbales Creamed Peas - Baked Apples - Baking-Powder Biscuit - Green Bean Salad Salted Wafers - Lemon Sherbet Devil's Food White Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Oyster Cocktail in Pepper Cases= (Six portions) - - 6 green peppers - 1 pint oysters - 5 T-tomato catsup - 1 T-lemon juice - 1 T-horseradish - 1/2 t-salt - 1/2 t-tabasco sauce - -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. - - -=Cheese Timbales= (Six portions) - - 1 T-butter - 1 T-flour - 1/2 C-milk - 1/2 t-salt - 1/4 t-paprika - 1/4 C-fresh, soft bread crumbs - 1/4 C-grated American cheese - 1 egg - -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. - - -=Bettina's Green String Bean Salad= (Six portions) - - 1 C-cooked green beans - 1/4 C-cut celery - 1/4 C-pimento, cut fine - 1 hard-cooked egg, diced - 1 t-salt - 1/4 t-paprika - 1/2 C-salad dressing - 6 pieces of lettuce - -Mix thoroughly the beans, celery, pimento, egg, salt and paprika. Add -the salad dressing and serve on a piece of crisp lettuce. - - -=Devil's Food Cake= (Twenty-four pieces) - - 2 C-brown sugar - 1 C-milk - 1/2 C-butter - 2 eggs - 3 squares chocolate - 2 C-flour - 1 t-soda - 1 t-vanilla - -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. - - - - -CHAPTER LXX - -A "PAIR SHOWER" FOR ALICE - - -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. - -"Oh, for me?" cried Alice. "How important I feel!" - -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. - - "Dear Alice, we have tried to choose - Some gifts for you that come by twos. - A few, perhaps, you'll often use, - While some may comfort and amuse, - If you should chance to get the blues, - When household cares your mind confuse. - - "This basket, which our blessing bears, - Besides the gifts that come in pairs, - Our friendship and our love declares. - 'Twill share your troubles and your cares - And hold the hose that Harry wears. - So keep them free from holes and tears." - -"Goodness!" cried Alice. "The thought of my future cares frightens me! -But now I must open all the packages!" - -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. - -Bettina served: - - Bettina's Tuna Salad - Date Bread Sandwiches Salted Peanuts - Maple Ice Cream White Cake with Maple Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Tuna Salad= (Twelve portions) - - 2 C-tuna fish - 2 C-diced celery - 3 hard-cooked eggs, diced - 3 T-green pepper, chopped fine - 4 T-sweet pickle, chopped fine - 4 T-pimento, cut fine - 2 t-salt - 1/2 t-paprika - 1 T-lemon juice - 1 C-salad dressing - -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. - - -=Salad Dressing= (Twelve portions) - - 4 egg-yolks - 1/2 C-vinegar - 1/2 C-water - 1 t-salt - 1 t-mustard - 4 T-sugar - 1/4 t-paprika - 2 T-flour - -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. - - -=Date Bread= (Eighteen Sandwiches) - - 1 C-graham flour - 2 C-white flour - 3 t-baking powder - 1/3 C-"C" sugar - 2 t-salt - 1/3 pound of dates, cut fine - 1-1/2 C-milk - 1 egg - -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. - - -=Maple Icing= - - 1-1/2 C-maple sugar - 1-1/2 C-granulated sugar - 2/3 C-milk - 1 t-butter - 1/8 t-cream of tartar - -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. - - -=Salted Peanuts= (Twelve portions) - - 2/3 lb. peanuts (shelled) - 4 T-olive oil - 2 t-salt - -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. - - - - -CHAPTER LXXI - -BOB MAKES POPCORN BALLS - - -"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." - -"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." - -"There's the cider that Uncle John brought us," suggested Bob. - -"Yes," said Bettina, "we might have cider. But what else?" - -"I'll tell you," said Bob, "I'll make some popcorn balls. I've made them -before, and I know exactly how." - -"I'll help," said Bettina. - -"No, I won't need you at all; I'm the chef." - -"Well, Bobbie, at least you'll let me look on. May I be washing the -dishes at the same time?" - -"Yes, I'll permit that. These are going to be champion popcorn balls, I -can tell you, Bettina--as big as pumpkins!" - -"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!" - -For dinner that night they had: - - Broiled Ham Mashed Potatoes - Chili Sauce Creamed Onions Hot Scones - Prune Blanc Mange with Cream - - -=BETTINA'S RECIPES= - -(All measurements are level) - - -=Broiled Ham= (Four portions) - - 1 lb. ham - 2 C-milk - -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. - - -=Scones= (Fourteen scones) - - 2 C-flour - 4 t-baking powder - 1/3 t-salt - 2 T-lard - 1 egg - 2/3 C-milk - 1 T-"C" sugar - 1/2 t-cinnamon - -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. - - -=Prune Blanc Mange= (Four portions) - - 2 T-cornstarch - 2 T-sugar - 4 T-cold milk - 2/3 C-hot milk - 1/4 t-salt - 1/2 C-cooked, cut prunes - 1/2 t-lemon extract - 1/2 t-vanilla - -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. - - - - -CHAPTER LXXII - -AND WHERE WAS THE DINNER? - - -"HELLO!" called Bob at the door one evening. - -No answer. - -"Hello, Bettina!" he called again. Again the dark house gave forth no -reply. - -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! - -At that moment a clamor of voices at the door aroused him. - -"You poor old Bob!" cried Bettina, kissing him twice before Fred and -Ruth without the least embarrassment. "Have you waited long?" - -"It seemed hours," admitted Bob. - -"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." - -"Half an hour?" cried Bob. "But, Bettina, where is the dinner? I didn't -see any!" - -"In the fireless cooker, you crazy boy! Are you 'most starved?" - -"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!" - -The dinner consisted of: - - Round Steak with Vegetables - Dutch Cheese - Bread Plum Butter - Cottage Pudding Vanilla Sauce - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Round Steak with Vegetables= (Six portions) - - 2 lbs. round steak - 6 potatoes - 6 carrots - 6 onions - 2 T-flour - 2 T-lard - 2 t-salt - 1/4 t-paprika - 1/4 C-water - -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. - - -=Cottage Pudding= (Six portions) - - 1-1/2 C-flour - 3 t-baking powder - 1/4 t-salt - 1/2 C-sugar - 1 egg - 1/2 C-milk - 1/2 t-vanilla - 3 T-melted butter - -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. - - -=Vanilla Sauce= (Six portions) - - 2/3 C-sugar - 3 T-flour - 1 t-vanilla - 1/2 t-lemon extract - 1/4 t-salt - 1-1/2 C-water - 1 t-butter - -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. - - - - -CHAPTER LXXIII - -ALICE TELLS HER TROUBLES - - -"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----'" - -"Not even Harry, Alice?" - -"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." - -"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----" - -"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----" - -"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." - -"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?" - -For dinner that night they had: - - Rolled Flank of Beef with Bread Dressing - Browned Potatoes Hot Slaw - Prune Pudding Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Rolled Flank of Beef= (Four portions) - - 1 lb. round steak one inch thick - 2 T-flour - 1 t-salt - 2 one-inch cubes of suet - -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. - - -=Bread Dressing= - - 1 C-soft bread crumbs - 1 T-melted butter - 1 t-chopped parsley - 1/2 t-chopped onion - 1/8 t-celery salt - 1/2 t-salt - 1/8 t-pepper - 2 T-water - -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. - - -=Prune Pudding= (Four portions) - - 1 C-cooked, seeded and chopped prunes - 3/4 C-sugar - 1/4 C-nut meats, cut fine - 1/2 C-milk - 1 t-vanilla - 1/2 t-lemon extract - 1/2 C-cracker crumbs - 1 t-baking powder - 1/8 t-salt - -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. - - - - -CHAPTER LXXIV - -THE DIXONS COME TO DINNER - - -"CHARLOTTE, you must have Bettina tell you how to cook fish this way," -said Frank. - -"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----" - -"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." - -"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." - -"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!" - -"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?" - -The menu that night consisted of: - - Sauted Halibut Steak Bechamel Sauce - Potato Cubes Butter Sauce - Sliced Cucumbers and Onions with Vinegar - Rolls Butter - Prune Whip Whipped Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bechamel Sauce= (Four portions) - - 2 T-butter - 2 T-flour - 1-1/2 C-milk - 1/3 t-salt - 1/8 t-paprika - 1 egg-yolk - -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. - -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. - - -=Potato Cubes= (Four portions) - - 2 C-raw potatoes cut in 3/4-inch cubes - 1/2 t-salt - 4 C-boiling water - -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. - - -=Butter Sauce= (Four portions) - - 2 T-butter - 1 T-chopped parsley - 1 t-chopped green pepper - 1/4 t-paprika - -Mix together, heat and add to the potatoes. - - -=Prune Whip= (Four portions) - - 1/3 lb. prunes - 3 egg-whites - 1 T-lemon juice - 1/2 C-sugar - -Pick over and wash the prunes, then soak for several hours in cold -water, enough to cover. Cook slowly until soft, about fifteen minutes. -Rub through a strainer. Add sugar and lemon juice and cook five minutes; -the mixture should be the consistency of marmalade. - -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. - - - - -CHAPTER LXXV - -THE WEDDING INVITATIONS - - -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!" - -Bob had already thrown open the door, and there, as Bettina had guessed, -were Alice and Harry, each carrying a large box. - -"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." - -"If that's the way you feel," said Harry firmly, "I'll carry your box -myself." - -"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." - -"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." - -"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." - -"I must broil another steak," said Bettina, "but that will take only a -few minutes. I'm so glad you can stay." - -"But we'll have to leave immediately after dinner," said Alice, "for -these invitations simply must be mailed this evening." - -That night for dinner, Bettina served: - - Beefsteak Mashed Potatoes - Turnips - Lettuce Bettina's Russian Salad Dressing - Apple Dumplings and Cream - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Turnips= (Four portions) - - 4 turnips - 1 T-butter - 1/4 t-salt - 1/8 t-pepper - -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.) - - -=Head Lettuce= (Four portions) - - 1 head lettuce - -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. - - -=Bettina's Russian Dressing= (Four portions) - - 1/2 C-salad dressing - 2 T-chili sauce - 1 T-chopped green pepper - -Mix the ingredients in the order named. Shake thoroughly in a glass jar. -Serve cold. - - -=Apple Dumplings= (Four portions) - - 1 C-flour - 2 t-baking powder - 1/4 t-salt - 2 T-lard - 1/3 C-water - 4 apples - 1/2 C-sugar - 1 t-cinnamon - -Mix thoroughly the flour, baking powder and salt. Cut in the lard with a -knife, and then add the water, mixing to a 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. - -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. - - - - -CHAPTER LXXVI - -HALLOWE'EN PREPARATIONS - - -"THERE it is again!" said Bob to Ruth, who was dining with them. "And -now it's gone!" - -"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?" - -"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!" - -"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?" - -"Will I?" said Bob. "Indeed I will! I haven't made one for years and -years! Not since I was a boy!" - -"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." - -"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." - -That evening's menu consisted of: - - Breaded Lamb Chops Baked Potatoes - Creamed Peas - Sliced Tomatoes Salad Dressing - Steamed Date Pudding Lemon Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Breaded Lamb Chops= (Four portions) - - 4 chops - 1 egg-yolk - 1 T-water - 1/2 C-bread crumbs - 1/2 t-salt - 1 T-butter - -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. - - -=Steamed Date Pudding= - - 2/3 C-soft, fresh bread crumbs - 2/3 C-flour - 2 t-baking powder - 2/3 C-fine chopped suet - 2/3 C-sugar - 1 egg - 2/3 C-dates, chopped fine - 1/2 t-salt - 1 t-vanilla - 2/3 C-milk - -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. - - -=Lemon Sauce= - - 1/2 C-sugar - 1 T-flour - 1 C-water - 2 T-lemon juice - 1/8 t-salt - 1 t-butter - -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. - - - - -CHAPTER LXXVII - -HALLOWE'EN REVELS - - - "Come, on mystic Hallowe'en, - Let us seek the dreadful scene, - Where the witches, imps and devils, - Elves and ghosts will hold their revels! - 1107 Carberry Avenue. - Seven o'clock." - -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 crepe paper shades, with faces cut in them. Jack-o'-lanterns -stood in every conceivable place, and a fire burned brightly in the open -fireplace. - -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. - -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 center of the table was a -miniature field of pumpkins and cornstalks. - -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: - - This place is laid for one who soon - Will marry! - O youth bewitched by maid and moon, - Be wary! - But if you can't, then make it soon, - Dear Harry! - -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. - -The supper menu was as follows: - - Oyster Patties Bettina's Surprise Salad - Hallowe'en Sandwiches Pickles - Pumpkin Pie - Cider Doughnuts - Jumbles Popcorn Balls - -"Have another jumble, Harry," urged Ruth. "See, this one has unusual -eyes and a particularly soulful expression." - -"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!" - -"Another toasted marshmallow, Bettina?" asked Fred, 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." - -"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." - -"Alice can tell my fortune by looking at her own hand," said Harry. -"Because she holds my happiness there." - -"What a sentimental sentence, Harry!" said Fred, looking amazed. "See, -you've embarrassed us all!" - -"Well, I'm always being called cold and reserved, and I've decided to -turn over a new leaf." - -"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!" - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Oyster Patties= (Six portions) - - 3 T-butter - 4 T-flour - 1 C-milk - 1/2 t-salt - 1/8 t-paprika - 1/2 pint of oysters - -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. - - -=Bettina's Surprise Salad= (Six portions) - - 6 apples - 1 green pepper, chopped fine - 1/2 C-diced celery - 1/2 C-seeded white grapes - 1/2 C-sliced diced pineapple - 2 T-chopped nut meats - 1 C-salad dressing - 1/2 t-salt - 1/2 C-diced marshmallows - -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. - - -=To Make the Hallowe'en Sandwiches= - -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. - - -=Pumpkin Pie= (Eight pies) - -=Crusts= - - 1 C-flour - 5 T-lard - 3 T-water - 1/2 t-salt - -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. - -=Pumpkin Filling= - - 1-1/2 C-canned pumpkin - 2/3 C-brown sugar - 1 t-cinnamon - 1/2 t-ginger - 1/2 t-salt - 2 eggs - 2 C-milk - -Mix the ingredients in the order given, and fill the pie-crusts -two-thirds full. - - -=Jumbles= (Twenty-four jumbles) - - 1/2 C-butter - 1 C-sugar - 1 egg - 1/2 t-soda - 1/2 C-sour milk - 1/4 t-salt - About 2 C-flour - Grape jelly. - -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. - - - - -_NOVEMBER._ - - - _Cosy fire a-burning bright,---- - Cosy tables robed in white,---- - Dainty dishes smoking hot,---- - Home! And cold and snow forgot!_ - -[Illustration] - - - - -CHAPTER LXXVIII - -A FORETASTE OF WINTER - - -[Illustration] - -"SAY, 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?" - -"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." - -"I believe we will need those new comforters tonight. How were you -fixing them?" - -"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." - -"Couldn't you spare me a little to transform my overcoat? I'd like to -look different, too!" - -"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." - -That night for dinner they had: - - Beefsteak Creamed Potatoes - Devilled Tomatoes - Rolls Butter - Plum Sauce - Bettina's Drop Cookies - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Potatoes= (Two portions) - - 1 C-diced cooked potatoes - 1 T-green pepper, chopped fine - 1 T-butter - 1 T-flour - 1/2 C-milk - 1/4 t-salt - -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. - - -=Devilled Tomatoes= (Two portions) - - 2 tomatoes - 2 T-flour - 1 T-lard - 1/8 t-salt - 1 T-butter - 1 T-sugar - 1/2 t-mustard - 1/8 t-salt - A pinch of paprika - 1 hard-cooked egg - 1/2 t-flour - 2 T-vinegar - 1 T-water - -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.) - - -=Drop Cookies= (Twenty-four cookies) - - 1/3 C-butter - 1 C-sugar - 1 egg - 1/2 C-sour milk - 1/2 t-soda - 1/4 t-salt - 1 t-vanilla - 1/4 C-chopped raisins - 2-1/2 C-flour - 1/2 t-baking powder - -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. - - - - -CHAPTER LXXIX - -SURPRISING ALICE AND HARRY - - -"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. - -"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. - -"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. - -"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." - -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. - -"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!" - -"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 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. - -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." - -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!" - -The "party" consisted of: - - Apples Popcorn Balls - Nut Cookies - Maple Fudge Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Popcorn Balls= (Eight balls) - - 3/4 C-light brown or "C" sugar - 3/4 C-white sugar - 1/2 C-molasses - 1/2 C-water - 2 T-butter - 1/4 t-soda - 2 qts. freshly popped corn - 2 t-salt - 1 T-vinegar - -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. - - -=Nut Cookies= (Three dozen cookies) - - 1/3 C-butter and lard mixed - 2/3 C-"C" sugar - 1 egg - 4 T-milk - 2 C-flour - 2 t-baking powder - 1/3 C-chopped nut-meats (preferably black walnuts) - 1 t-powdered cinnamon - 1/4 t-powdered cloves - 1/4 t-mace - 1/4 t-nutmeg - -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. - - -=Maple Fudge= (Eight portions) - - 1/4 lb. maple sugar - 2 C-granulated sugar - 1/4 t-cream of tartar - 2 T-butter - 2/3 C-milk - -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. - - - - -CHAPTER LXXX - -A DINNER FOR THE BRIDAL PARTY - - -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. - -"Shucks!" thought boyish Fred. "None of this in mine! I'd elope first! -Wonder if Harry likes it! (Bet he doesn't.)" - -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. - -"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!" - -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. - -The place cards were tied with narrow green ribbon to little china -slippers, cupids, doves and hearts. Besides the yellow 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. - -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!" - -The menu was as follows: - - Grapefruit Cocktail - Cream of Asparagus Soup Croutons - Sauted Halibut Potato Rosettes - Cabbage Relish in Green Pepper Cases - Peas in Timbale Cases - Celery - Hot Rolls Currant Jelly - Vegetable Salad Cheese Wafers - Brick Ice Cream Individual Cakes - Coffee - Pecans Bon-Bons - - -BETTINA'S RECIPES - -(All measurements are level) - - -RECIPES OF THE BRIDAL DINNER - - -=Grapefruit Cocktail= (Twelve portions) - - 6 grapefruit - 12 T-powdered sugar - 12 cherries - -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 -center and a mint leaf on each side. Serve very cold on a paper doily -with some green rose leaves under the grapefruit. - - -=Cream of Asparagus Soup= (Twelve portions) - - 4 C-strained asparagus pulp - 5 C-milk - 7 T-butter - 9 T-flour - 2 t-salt - 1/4 t-paprika - -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. - - -=Croutons= (Twelve portions) - - 8 slices of bread - 2 T-butter - -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. - - - - -CHAPTER LXXXI - -REHEARSING THE CEREMONY - - -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. - -"S'pose Geraldine'll be in to borrow my mirror in a minute," grumbled -Bob. "How long'll they stay?" - -"'Till tomorrow morning, dear. Hurry! You know we have to rehearse at -ten o'clock." - -"Ushers and all?" - -"Of course. You wouldn't know what to do without a rehearsal, would -you?" - -"I suppose not. But what if I can't get away from the office?" - -"You'll have to, Bob, for Harry's sake. Surely you can manage it for -once." - -Bob went on grumbling about the foolishness of "these fancy weddings" -until Bettina consoled him with the promise of waffles for breakfast. - -"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." - -Bettina, with some effort, managed to reach the church with 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. - -"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!" - - -BETTINA'S RECIPES - -(All measurements are level) - - -MORE BRIDAL DINNER RECIPES - - -=Sauted Halibut= (Twelve portions) - - 2-1/2 lb. halibut steak - 1/4 t-pepper - 1 t-salt - 1 T-lemon juice - 1/8 t-onion juice - 4 T-egg-yolks - 1 T-water - 1-1/2 C-cracker crumbs - 4 T-fat - 2 T-melted butter - -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. - - -=Potato Rosettes= (Twelve portions) - - 3 C-mashed potatoes - 3 T-milk - 1 t-salt - 1/4 t-paprika - 2 T-butter - -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. - - -=Cabbage Relish in Green Pepper Cases= (Twelve portions) - - 12 green peppers - 3 C-finely chopped cabbage - 3 T-pimento, cut fine - 1 green pepper, cut fine - 2/3 C-vinegar - 2 T-"C" sugar - 1 t-salt - 1 t-mustard - 1 T-olive oil - -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. - - -=Glazed Sweet Potatoes= (Twelve portions) - - 6 sweet potatoes - 1 C-brown sugar - 1/2 C-water - 3 T-butter - -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. - - - - -CHAPTER LXXXII - -AFTER THE WEDDING - - -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. - -"Wasn't it lovely, Bob? Wasn't it stately and impressive?" - -"Say, aren't you cold?" was his prosy reply. "That church was too warm; -take my coat!" - -"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. - -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. - -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 when Mary also caught Alice's bouquet of -lilies-of-the-valley, the young people refused to listen to her -protests. - -"Dear Alice," said Bettina, as she helped the bride into her traveling -suit, "may your whole life be as beautiful as your wedding!" - -The wedding supper consisted of: - - Chicken and Mushroom Patties Fruit Jelly - Hot Rolls - Olives Pickles - Ice Cream in Individual Slipper Moulds - Violet Decorated Cake Salted Pecans - Fancy Candy in Tiny Baskets - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -THE WEDDING RECIPES - - -=Chicken and Mushroom Filling for Patty Shells= (Fifteen portions) - - 2 C-cooked chicken, diced - 1 C-button mushrooms, diced - 3 T-pimentoes, cut fine - 1 t-salt - 1/4 t-paprika - 2/3 C-flour - 2/3 C-chicken fat - 3 C-milk - -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. - -To prepare the cases for serving, heat until hot in a moderate oven. - -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. - - -=Fruit Jelly= (Fifteen portions) - - 4 T-granulated gelatin - 2/3 C-cold water - 4 C-boiling water - 2/3 C-lemon juice - 2 C-sugar - 1 C-white grapes, seeded - 1/2 C-diced pineapple - 1/2 C-maraschino cherries, halved - -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. - - - - -CHAPTER LXXXIII - -A "HAPPEN-IN" LUNCHEON - - -BETTINA had finished her morning's work and was busy with her mending -when the telephone rang. - -"Why, hello, Bob!" she answered, surprised to hear his voice at this -time of day. - -"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." - -"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." - -"All right, dear; that's fine. We'll be there early--a little after -twelve." - -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!" - -For luncheon they had: - - Escalloped Salmon Graham Gems - Apricot Sauce - Bettina's Vegetable Salad - Chocolate Marshmallows - Bettina's "Quick Pudding" - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Salmon= (Four portions) - - 1-1/2 C-salmon - 3 T-sweet pickles, chopped fine - 1 T-lemon juice - 1/2 C-cracker crumbs - 1 egg - 1/4 t-paprika - 1/2 t-salt - 1/4 C-milk - 2 T-fresh bread crumbs - 1 T-melted butter - -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. - - -=Graham Gems= (Ten gems) - - 1 C-graham flour - 1 C-white flour - 1 t-salt - 1/4 C-sugar - 3/4 t-soda - 3/4 C-sour milk - 1 egg - -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. - - -=Apricot Sauce= (Four portions) - - 1/4 lb. dried apricots - 2 C-water - 1/2 C-sugar - -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. - - -=Bettina's Vegetable Salad= (Four portions) - - 1/2 C-cooked peas - 1/2 C-diced celery - 1/4 C-green pepper, chopped - 1/2 C-diced cooked potatoes - 1 T-chopped onion - 2 hard-cooked eggs, diced - 2 t-salt - 2/3 C-salad dressing - -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. - - -=Bettina's "Quick Pudding"= (Four portions) - - 2 egg-whites, stiffly beaten - 4 T-powdered sugar - 10 dates, cut fine - 3 T-nuts, cut fine - 1/2 t-vanilla - 1/8 t-salt - 1/4 t-baking powder - -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. - - - - -CHAPTER LXXXIV - -UNCLE JOHN A GUEST AT DINNER - - -"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. - -"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!" - -"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." - -"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." - -"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. - -"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!" - -That night for dinner Bettina served: - - Salmon Loaf Creamed Potatoes - Date Buns Butter - Cranberry Sauce - Lemon Rice Pudding - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Salmon Loaf= (Three portions) - - 1 C-flaked salmon - 1/2 C-fresh bread crumbs - 2/3 C-milk - 1 egg-yolk - 1/2 t-salt - 1/4 t-paprika - 1 t-melted butter - 1 t-flour - -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. - - -=Date Buns= (Twelve Buns) - - 3 C-flour - 1/2 t-salt - 1 yeast cake - 2 T-sugar - 1/3 T-butter - 3/4 C-milk - 1 egg - 2/3 C-dates - -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. - -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. - - -=Lemon Rice Pudding= (Three portions) - - 2/3 C-cooked rice - 1/4 t-salt - 1 C-milk - 1 egg - 1 T-lemon juice - 1/4 C-sugar - 1 T-powdered sugar - 1 t-lemon juice - -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. - - - - -CHAPTER LXXXV - -DURING THE TEACHERS' CONVENTION - - -"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!" - -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!" - -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!" - -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!" - -"He isn't bald and he isn't solemn," declared Catherine with some -spirit. - -"Forgive me, Catherine dear! He is a lamb and a darling and everything -else you want me to say!" - -"I want you to say? Why, Edna, aren't you ashamed!" said Catherine, -growing very red. "Who ever heard of such nonsense?" - -"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!" - -"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." - -"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." - -"Between you and Professor Macy?" asked Edna, innocently. "Or on his -left?" - -"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?" - -"Pork tenderloin and sweet potatoes!" said Edna. "Our landlady never has -them, and I often dream of the joy of ordering such delicacies!" - -And so that evening for dinner Bettina had: - - Pork Tenderloin and Sweet Potatoes - Baked Apples - Bread Butter - Cottage Pudding with Chocolate Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Tenderloin and Sweet Potatoes= (Four portions) - - 1-1/2 lbs. pork tenderloin - 1 t-salt - 1/4 t-pepper - 4 large sweet potatoes - -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). - - -=Baked Apples= (Four portions) - - 4 Jonathan apples - 8 T-"C" sugar - 2 t-cinnamon - 1 C-water - 1/2 t-vanilla - -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. - - -=Bettina's Cottage Pudding= (Four portions) - - 1/2 C-sugar - 1/4 t-salt - 1 C-flour - 2 t-baking powder - 3 T-chopped nuts - 1/2 t-vanilla - 1 egg - 1/2 C-milk - 3 T-melted butter - -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. - - -=Chocolate Sauce= (Four portions) - - 1/2 C-sugar - 2 T-flour - 1 C-water - 1/8 t-salt - 1 square of chocolate - 1/4 t-vanilla - -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. - - - - -CHAPTER LXXXVI - -A LUNCHEON FOR THE TEACHERS - - -"I'LL stay at home and help you this morning; may I, Bettina?" asked -Edna, looking wistfully around at Bettina's white kitchen. - -"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." - -"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!" - -"This is the way I'm managed all the time!" complained Edna to Bettina. -"Do you wonder that I look thin and pale?" - -"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!" - -"And I'll help you serve!" Edna smiled back. - -That day for luncheon, Bettina had: - - Creamed Oysters on Toast - Pear Salad Brown Bread Sandwiches - Pecan Ice Cream Sponge Cake - Mints Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Oysters on Toast= (Six portions) - - 6 pieces of toast, cut circular - 3 T-butter - 4 T-flour - 1/4 t-paprika - 1 t-salt - 1-1/2 C-milk - 2 C-oysters - -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. - - -=Pear Salad= (Six portions) - - 6 halves of pear - 1/2 C-cottage cheese - 1 T-chopped pimento - 1 T-chopped green pepper - 6 halves of walnuts - 1/8 t-paprika - 6 T-salad dressing - 6 pieces of lettuce - -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. - - -=Pecan Ice Cream= (Ten portions) - - 1 qt. of cream - 3/4 C-sugar - 1-1/2 T-vanilla - 1/2 C-pecan meats, cut fine - -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. - - -=Sponge Cake= (Ten portions) - - 6 egg-yolks - 1 C-sugar - 1 t-lemon extract - 6 egg-whites - 1 C-flour - 1/4 t-salt - -Beat the egg-yolks until thick and lemon colored. Add the sugar -gradually and continue beating, using a Dover egg-beater. 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. - -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. - -Do not cut sponge cake; it should be broken apart with a fork. - - - - -CHAPTER LXXXVII - -RUTH COMES TO LUNCHEON - - -"BETTINA, what makes the gas stove pop like that when I light it? I've -often wondered." - -"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." - -"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." - -"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!" - -"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?" - -"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." - -"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." - -"Would you prefer tea, coffee, or chocolate with these cookies for -dessert?" - -"Coffee, I believe, Bettina. Aren't they cunning cookies! What are -they?" - -"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." - -Luncheon consisted of: - - Creamed Lobster on Toast - Head Lettuce French Dressing with Green Peppers - Bread Butter - Peanut Cookies - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Lobster on Toast= (Two portions) - - 2/3 C-lobster - 2 T-butter - A few grains of cayenne pepper - 1/3 t-salt - 2 T-flour - 1 C-milk - 1/2 t-lemon juice - 1 egg-yolk - 3 slices of toast - -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. - - -=Head Lettuce= (Two portions) - - 1 head lettuce - -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. - - -=French Dressing with Green Peppers= (Two portions) - - 1/2 t-salt - 1/4 t-pepper - 2 T-vinegar - 4 T-olive oil - 2 T-chopped green peppers - -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. - - -=Peanut Cookies= (Two dozen) - - 1/2 C-sugar - 3 T-butter - 1 egg - 1 t-baking powder - 1/4 t-salt - 1 C-flour - 1/2 C-chopped peanuts - 1/2 t-lemon juice - -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. - - - - -CHAPTER LXXXVIII - -THE HICKORY LOG - - -"SAY, this feels good!" said Bob, as he warmed his hands by the cheerful -blaze. - -"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?" - -"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." - -"So do I, but I don't mind, I don't want a warm Thanksgiving." - -"Dinner ready? M--m, what's that? Lamb chops? Escalloped potatoes? -Smells good!" - -"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." - -"Hope they do. Listen--I hear a car outside now." - -"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." - -"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!" - -For dinner that night Bettina served: - - Lamb Chops Escalloped Potatoes - Egg Plant - Bread Butter - Ginger Drop-Cakes - Tea - - -BETTINA'S RECIPES - -(All measurements are level). - - -=Broiled Lamb Chops= (Two portions) - - 2 lamb chops - 1 t-salt - 1/4 t-paprika - -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. - - -=Escalloped Potatoes= (Two portions) - - 1-1/2 C-raw potatoes, sliced - 1/2 t-salt - 1 T-flour - 1/2 C-milk - 1 T-butter - 1/8 t-paprika - 1 T-chopped green pepper - -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. - - -=Egg Plant= (Three portions) - - 1 egg plant - 1 t-salt - 1 T-egg-yolk - 1 T-water - 1/2 C-cracker crumbs - 2 T-lard - -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 cook five minutes. Serve on a hot platter with the slices -overlapping each other. - - -=Ginger Drop-Cakes= (Fifteen cakes) - - 1 C-molasses - 1/2 C-boiling water - 2-1/4 C-flour - 1 t-soda - 2 t-ginger - 1/2 t-salt - 1/2 C-chopped raisins - 4 T-melted butter - -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. - - - - -CHAPTER LXXXIX - -SOME CHRISTMAS PLANS - - -"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." - -"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?" - -"Bettina, I'll be afraid to send you anything after such an eloquent -sermon as this!" - -"Oh, Charlotte, how you talk! I'm telling you my idea of what a -Christmas gift should be, but I'll probably fall far below it myself! -Luncheon is ready, dear." - -For luncheon Bettina and Mrs. Dixon had: - - Mutton in Ramekins Rice - Peanut Bread Butter - Apple Sauce - Tokay Grapes Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Mutton in Ramekins= (Three portions) - - 1-1/2 C-cold mutton - 2/3 C-brown gravy - 1/2 t-salt - 1 t-chopped mint - 1 egg-yolk - 1 egg-white, beaten stiff - -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. - - -=Rice= (Three portions) - - 1/2 C-rice - 2 qts. boiling water - 1 t-salt - 1 T-butter - -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. - - -=Peanut Bread= (Twelve slices) - - 2 C-flour - 4 t-baking powder - 1/2 t-salt - 4 T-"C" sugar - 1 egg - 1/2 C-chopped peanuts - 3/4 C-milk - -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. - - - - -CHAPTER XC - -AFTER THE FOOTBALL GAME - - -"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." - -"Hello! Hello!" shouted Frank and Bob, letting in a gust of cold air as -they opened the door. "Whew! It's cold!" - -"How was the game?" - -"Fine! 39 to 0 in favor of Blake!" - -"Not very exciting, I should think." - -"Still, Frank here wanted to bet me that Blake would be badly beaten!" - -"Frank!" said Charlotte in exasperation. "Is that the way you show your -loyalty to your home college?" - -"Shame on you, Frank!" grinned Bob. "Well, dinner ready? I'm about -starving!" - -"Bettina has a regular 'after-the-game' dinner tonight," said Charlotte. -"Just the kind to make a man's heart rejoice!" - -"Hurray!" said Bob, stirring up the grate fire. "And afterward we'll -have our coffee in here, and toast marshmallows. Shall we?" - -"Suits me!" said Frank. "Anything you suggest suits me, if it's -something to eat." - -"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." - -"Bettina," said Frank, "do you expect us to talk when you set a dinner -like this before us?" - -The menu consisted of: - - Flank Steak, Braized with Vegetables - Cabbage Salad - Bread Butter - Brown Betty with Hard Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Flank Steak Braized with Vegetables= (Four portions) - - 1-1/2 lbs. flank steak, 1-1/4 inches thick - 2 T-flour - 2 t-salt - 1 T-butter - 1-1/2 C-sliced, raw potatoes - 1/2 C-thinly sliced onions - 1 green pepper, sliced thin - 1 C-tomato pulp - -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. - - -=Cabbage Salad= (Four portions) - - 2 C-chopped cabbage - 2 pieces of celery - 1/2 t-salt - 1/4 t-paprika - 1/2 C-salad dressing or enough to moisten - -Chop the cabbage and the celery fine. Add salt, paprika and salad -dressing. Serve cold. - - -=Brown Betty= (Four portions) - - 2 C-bread crumbs - 2 C-sliced apples, pared and cored - 1/4 C-sugar - 1 t-cinnamon - 1/2 C-water - 1 T-lemon juice - 1 T-butter - 1/8 t-salt - -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. - - -=Hard Sauce= (Four portions) - - 3 T-butter - 1 t-boiling water - 1/4 t-lemon extract - 1/4 t-vanilla extract - 3/4 C-powdered sugar - -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. - - - - -CHAPTER XCI - -A THANKSGIVING DINNER IN THE COUNTRY - - -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!" - -"Who's to be there?" - -"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!" - -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. - -"The children first, John," said kind Aunt Lucy. "The grown folks can -wait." - -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. - -"It doesn't seem natural without pumpkin pie," said Aunt Lucy, "but John -was all for plum pudding instead." - -"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?" - -The menu was as follows: - - Turkey with Giblet Gravy Oyster Dressing - Mashed Potatoes Creamed Onions - Cranberry Frappe - Bread Celery Butter - Plum Pudding Hard Sauce - Nuts Raisins - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -THE THANKSGIVING DINNER RECIPES - - -=Roast Turkey= (Fourteen portions) - - 1 12-lb. turkey - -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. - - -=Oyster Dressing= (Fourteen portions) - - 6 C-stale bread crumbs - 1/2 C-melted butter - 2 t-salt - 1/2 t-pepper - 1 pt. oysters - -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. - - -=Preparing the Giblets= - -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 until tender, in one cup of water. More water may be -needed. Cut fine, and add to the gravy. Save the stock. - - -=The Gravy= - - 1 C-stock - 2 T-flour - 1 T-cold water - 1/4 t-salt - -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. - - -=Creamed Onions= (Six portions) - - 2 C-cooked onions - 1 C-white sauce - -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. - - -=Plum Pudding= (Six portions) - - 2 C-soft bread crumbs - 1/4 t-soda - 1/4 t-cloves - 1 t-cinnamon - 1/4 t-salt - 1/2 C-suet - 1/2 C-molasses - 4 T-"C" sugar - 1 egg - 3/4 C-milk - 1/2 C-currants - 1/2 C-raisins - 1 t-vanilla - -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. - - -=Hard Sauce= - - 1/3 C-butter - 2 T-hot water - 3/4 C-brown sugar - 1/2 t-vanilla - 1/2 t-lemon extract - -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. - - - - -CHAPTER XCII - -PLANNING THE CHRISTMAS CARDS - - -"AND what is in this dish, Bettina?" asked Bob, as he lifted the hot -cover. - -"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." - -"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!" - -"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!" - -"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: - - "We enclose our Christmas greetings - And the hope that we may know - Many happy future meetings - In this little bungalow!" - -"Bob, that's the very thing!" cried Bettina. - -For dinner that night they had: - - Beefsteak Fireless Sweet Potatoes - Creamed Carrots - Pineapple Charlotte Custard Sauce - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Fireless Sweet Potatoes (Candied)= (Six Portions) - - 6 large sweet potatoes - 1 C-brown sugar - 1/4 C-water - 1 t-salt - 1/4 t-pepper - 1 T-butter - -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. - - -=Pineapple Charlotte= (Four portions) - - 2 T-corn starch - 4 T-cold water - 1/4 t-salt - 1/4 C-sugar - 1 C-boiling water - 2 egg-whites - 1 t-vanilla - 1/2 t-lemon extract - 2 slices of pineapple cut in slices lengthwise - -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. - - -=Custard Sauce= (Four portions) - - 1-1/2 C-milk - 2 egg-yolks - 1/4 C-sugar - 1/2 t-vanilla - 1/8 t-salt - 1 T-flour - 1/4 t-lemon extract - -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. - - - - -_DECEMBER._ - - - _Roasting turkeys! Rich mince pies! - Cakes of every shape and size! - Santa, though they're fond of you, - Christmas needs us housewives, too!_ - -[Illustration] - - - - -CHAPTER XCIII - -HARRY AND ALICE RETURN - - -[Illustration] - -"WHO can that be?" said Bettina, laying down her napkin. "Someone is at -the door, Bob, I think. I wonder why he doesn't ring?" - -"Hello!" said Bob, throwing open the door. "Why, Bettina! It's Alice and -Harry! When did you get home?" - -"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." - -"Welcome home!" said Bettina. "Just think, we don't even know yet where -you went for your wedding trip, though we suspected California." - -"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." - -"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. - -"We had our dinner on the diner," said Harry, "or we shouldn't have -dared to stop at this hour." - -"Do come on out to the kitchen," said Bettina. "Bob is 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." - -"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!" - -For dinner that night Bettina had: - - Pork Chops with Sweet Potatoes - Apple Sauce - Bread Butter - Perfection Salad Salad Dressing - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Chops with Sweet Potatoes= (Two portions) - - 2 sweet potatoes - 1 t-salt - 1/4 t-paprika - 2 chops - 1/3 C-boiling water - -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. - - -=Perfection Salad= (Three portions) - - 1 T-granulated gelatin - 4 T-cold water - 4 T-vinegar - 1 T-lemon juice - 1 C-boiling water - 4 T-sugar - 1/2 t-salt - 2/3 C-diced celery - 1/2 C-shredded cabbage - 1 green pepper, chopped - 2 T-pimento, cut fine - -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 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. - - -=Sour Cream Candy= (Six portions) - - 2 C-brown sugar - 1 t-vanilla - 1/2 C-sour cream or 1/2 C-sour milk plus 1 T-butter - 1/4 t-cream of tartar - -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. - - - - -CHAPTER XCIV - -THE FIRELIGHT SOCIAL - - -"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?" - -"Sure it will! But I'm glad to-night we can be alone by our own -firelight, Bettina!" - -That evening for dinner Bettina served: - - Fried Oysters Baked Potatoes - Bettina's Relish Asparagus on Toast - Apple Tapioca Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Fried Oysters= (Two portions) - - 12 oysters - 1/2 C-cracker crumbs - 1 T-egg - 1 T-water - 1/4 t-salt - 1/8 t-paprika - 2 T-fat - -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. - - -=Bettina's Fried-Oyster Relish= (Two portions) - - 1 C-cabbage, cut fine - 1 green pepper, cut fine - 1 pimento, cut fine - 1/4 t-celery salt - 1/8 t-mustard - 1/4 t-salt - 1 T-"C" sugar - 2 T-vinegar - -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. - - -=Asparagus on Toast= (Two portions) - - 1/2 can asparagus tips - 1 C-vegetable white sauce - 1/4 t-salt - 1/8 t-pepper - 2 slices of toast - -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. - - -=Apple Tapioca= (Two portions) - - 4 T-pearl tapioca - 3 T-cold water - 1 C-boiling water - 1/8 t-salt - 4 T-sugar - 1/4 t-vanilla - 2 sour apples - -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.) - - - - -CHAPTER XCV - -ALICE'S TROUBLES - - -"WHY, Alice, come in! Are you going out to dinner, or just on your way -home from some afternoon party?" - -"I'm going down town to dinner with Harry; I'll meet him there. And -afterward we are going to the theatre." - -"What fun!" - -"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!" - -"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." - -"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. - -"How easily and quickly you do everything, Alice." - -"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?" - -"Oh, stay at home and read and mend mostly. What do you do?" - -"That's the trouble. Don't you get dreadfully bored just sitting around? -Harry likes it--but I don't see how he can." - -"But aren't you tired in the evening? I suppose he is." - -"Tired? Mercy no! Not with the care of that little apartment! I like fun -and excitement and something to do in the 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!" - -That night Bettina served: - - Bettina's Pork Chops and Dressing - Baked Potatoes Apple Sauce - Bread Butter - Cranberry Pie Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Chops Bettina= (Two portions) - - 2 pork chops - 1/2 t-chopped onion - 1 T-chopped green pepper - 1-1/2 C-fresh bread crumbs - 1/4 t-chopped parsley - 1/2 t-salt - 1 T-melted butter - 1 egg-yolk - 1/4 t-celery salt - 1 T-water - -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. - - -=Apple Sauce= (Two portions) - - 6 Jonathan apples - 1/2 C-sugar - 1/8 t-cinnamon - Enough water to cover - -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. - - -=Cranberry Pie= (Four portions) - - 2 C-cranberries - 1 C-boiling water - 1-1/2 C-sugar - 1 egg-yolk - 1 T-water - 1 T-flour - 1/2 t-butter - 1/2 t-almond extract - -Cook the cranberries and water until the cranberries are soft. Add the -sugar and cook five minutes. - -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. - - -=Pie Crust= (Four portions) - - 1 C-flour - 5 T-lard - 1/4 t-salt - 3 T-water - -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. - - - - -CHAPTER XCVI - -SOME OF BETTINA'S CHRISTMAS PLANS - - -"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?" - -"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." - -"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." - -"Great, anyhow," said Bob. "Now tell me about your conspiracy with Santa -Claus." - -"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." - - "Just for two, - Tried and true-- - Sent, with Betty's love, to you." - -echoed Bob. "You can write that on the card that goes with it." - -"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 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!" - -"Hurray!" said Bob. "What shall I read? Mark Twain?" - -For dinner that night they had: - - Baked Ham Baked Potatoes - Corn Bread Butter - Cranberry Sauce - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Baked Ham= (Three portions) - - 2/3 lb. slice of ham one inch thick - 1 C-milk - 1 T-flour - 1 T-water - -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. - - -=Corn Bread= (Three portions) - - 1/2 C-corn meal - 2/3 C-flour - 3 T-sugar - 2 t-baking powder - 1/2 t-salt - 1 egg-yolk - 2/3 C-milk - 1 T-melted butter - -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. - - -=Cranberry Sauce= (Four portions) - - 1 qt. cranberries - 2 C-sugar - 2 C-water - -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. - - - - -CHAPTER XCVII - -MORE OF BETTINA'S CHRISTMAS SHOPPING - - -"BOB," said Bettina, as she served the plum pudding, "Christmas is in -the very air these days!" - -"Did the Christmas spirit inspire this plum pudding?" said he. -"Blessings on the head of Santa Claus! But why your outburst?" - -"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!" - -"And are most of your gifts ready to be wrapped?" - -"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----" - -"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----" - -"Maybe he will if you're very good!" laughed Bettina. "If you eat -everything your cook sets before you." - -"Tell me something hard to do!" said Bob, with enthusiasm. For dinner -that night they had: - - Escalloped Eggs and Cheese - Baked Potatoes Currant Jelly - Rolls - Plum Pudding with Yellow Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Eggs with Cheese= (Three portions) - - 3 hard-cooked eggs - 2 T-butter - 2 T-flour - 1 C-milk - 1 C-soft bread crumbs - 2 C-cheese, cut fine - 1 t-salt - 1 t-parsley - -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. - - -=Bettina's Plum Pudding= (Four portions) - - 1 C-fresh bread crumbs - 1/4 C-suet, chopped fine - 1/2 t-soda - 1/8 t-ground cloves - 1/2 t-ground cinnamon - 1/8 t-salt - 1 t-baking powder - 1/4 C-molasses - 1 egg - 1/3 C-milk - 4 T-raisins - 4 T-nuts - -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. - - -=Yellow Sauce= (Four portions) - - 1 egg - 1/4 C-powdered sugar - 1 T-milk - 1/2 t-vanilla - -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. - - - - -CHAPTER XCVIII - -CHRISTMAS GIFTS - - -"SPEAKING of Christmas gifts," said Charlotte, "wouldn't anyone be -delighted to receive a little jar of your Russian dressing, Bettina?" - -"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!'" - -"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?" - -"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?" - -"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." - -"Charlotte has been making some small calendars to send out," said -Frank. "She has used her kodak pictures, and I'm 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!" - -"They'll be surprised, anyhow," said Charlotte. "I rather like that -picture myself!" - -For dinner that night Bettina served: - - Escalloped Oysters Baked Potatoes - Head Lettuce Russian Dressing - Baking Powder Biscuits Apple Jelly - Prune Whip Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Oysters= (Four portions) - - 2 C-oysters - 2 C-cracker crumbs - 3 T-melted butter - 1 t-salt - 1/4 t-pepper - 1-1/2 C-milk - -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. - - -=Russian Dressing= (Four portions) - - 1 C-salad dressing - 1 t-chopped pimento - 1 t-chopped green pepper - 1 t-vinegar - 1/2 t-paprika - 1/4 t-salt - 1/2 C-olive oil - 1/2 C-chili sauce - -To the cup of salad dressing, add the oil, chili sauce, seasonings, -vinegar and finely chopped vegetables. Beat two minutes. Pour over head -lettuce. - - -=Prune Whip= (Four portions) - - 1/3 lb. prunes - 3 egg-whites - 1 T-lemon juice - 1/2 C-sugar - -Look over and wash the prunes. Soak for three hours in 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. - - - - -CHAPTER XCIX - -A CHRISTMAS SHOWER - - -"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.) - -"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. - -"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 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. - -"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. - -"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. . . ." - -"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?" - -Polly's luncheon menu was as follows: - -A CHRISTMAS SHOWER - - Grapefruit with Maraschino Cherries - Chicken Croquettes Candied Sweet Potatoes - Creamed Peas - Light Rolls Butter - Cranberry Jelly - Vegetable Salad Salad Dressing - Santa Claus Sandwiches - Chocolate Ice Cream a la Tannenbaum - Christmas White Cake - Salted Nuts Coffee Candy Canes - -"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. - -"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. - -"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. - -"With the coffee we served striped candy canes. - -"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. - - "Yours always, - "Polly." - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chicken Croquettes= (Twenty-five croquettes) - - A 3-lb. chicken, cooked and cut fine - 1 lb. lean veal, cooked and cut fine - 4 T-chopped green pepper - 1/2 t-paprika - 2 t-salt - 1 C-chicken fat - 1/2 C-flour - 1 T-salt - 2 C-milk - 2 eggs - 3 T-water - 3 C-cracker crumbs - -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. - - -=Vegetable Salad= (Twenty portions) - - 10 tomatoes - 2 t-salt - 1 t-paprika - 1 C-cottage cheese - 1 C-pimentoes, cut in strips - 1/2 C-green pepper, cut in strips - 20 pieces of lettuce - 2 C-salad dressing - 1/2 C-oil from the canned pimento - 1/2 C-whipped cream - -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. - -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. - - - - -CHAPTER C - -BETTINA GIVES A DINNER - - -"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!" - -The "someone" proved to be Bob, who came in, very pink as to his face, -and very white as to his snow-covered shoulders. - -"It's growing colder every minute!" said Bob. "Well, a Christmas table! -I like that! Makes a fellow feel festive!" - -"I couldn't resist the spirit of Christmas," said Bettina. - -"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?" - -For dinner, Bettina served: - - Pork Tenderloins Candied Sweet Potatoes - Creamed Cauliflower - Baking Powder Biscuits Butter - Currant Jelly - Orange and Cherry Salad Wafers - Washington Pie Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Orange and Cherry Salad= (Two portions) - - 2 oranges - 1/2 C-white cherries - 1/2 C-diced celery - 1/8 t-salt - 1/2 C-salad dressing - -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. - - -=Washington Pie= (Six portions) - - 1-1/3 C-sugar - 3 eggs - 1/2 C-water - 1/2 t-lemon extract - 2 C-flour - 2 t-baking powder - -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. - - -=Cream Filling for Washington Pie= - - 2/3 C-sugar - 1/3 C-flour - 1/2 t-salt - 1-1/2 C-milk - 1 egg-yolk - 1/2 t-vanilla - 1/2 t-lemon extract - -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. - - - - -CHAPTER CI - -BOB'S CHRISTMAS GIFT TO BETTINA - - -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. - -"Hello, Bob!" said a voice almost at his feet. - -"Say Mister Bob, Billy," another voice corrected severely. - -"Hello, Jacky! Good evening, Marjorie! Coasting good?" - -"Oh, pretty good. You don't know what we've got at our house!" - -"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----" - -"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?" - -And Bob strode on with a happy grin on his face. Wouldn't Bettina laugh -at the idea of an Angora kitten! - -For dinner that night Bettina served: - - Beef Steak Baked Potatoes - Cauliflower in Cream Cranberry Jelly Moulds - Bread Butter - Burnt Sugar Cake Confectioner's Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Cranberry Jelly= (Three portions) - - 2 C-cranberries - 2/3 C-water - 3/4 C-sugar - -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. - - -=Burnt Sugar Cake= (Sixteen pieces) - - 1/2 C-butter - 1-1/2 C-sugar - 2 eggs - 1/4 t-salt - 2-1/2 C-flour - 4 t-baking powder - 1 C-boiling water - 1 t-vanilla - -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. - - -=Confectioner's Icing= (Sixteen portions) - - 2 T-cream or milk - 1/2 t-vanilla - 1 T-carmelized syrup or maple syrup - 1-1/2 C-powdered sugar - -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.) - - - - -CHAPTER CII - -A CHRISTMAS BREAKFAST - - -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. - -"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." - -"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. - -"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!" - -"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." - -"Come on!" said Uncle John. "Then I'll be Santa Claus and deliver the -presents!" - -For breakfast Bettina served: - - Grapefruit with Maraschino Cherries - Oatmeal and Dates Whipped Cream - Ham Cooked with Milk Creamed Potatoes - Muffins Orange Marmalade - Waffles Maple Syrup - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Oatmeal with Dates= (Six portions) - - 1 C-oatmeal - 1-1/2 C-water - 1 t-salt - 1/2 C-dates, cut fine - -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. - - -=Ham Cooked in Milk= (Four portions) - - 1 lb. ham (a slice two-thirds of an inch thick) - 1 C-milk - -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. - - -=Muffins= (Twelve muffins) - - 2 C-flour - 4 t-baking powder - 1/3 C-sugar - 1/2 t-salt - 1 egg - 1 C-milk - 2 t-melted butter - -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. - - -=Waffles= (Six portions) - - 1-3/4 C-flour - 2 T-sugar - 1 t-salt - 3 t-baking powder - 2 well-beaten eggs - 3/4 C-milk - 1 T-melted butter - -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. - - - - -CHAPTER CIII - -A SUPPER FOR TWO - - -"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." - -"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!" - -"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." - -"Oh, Bob, won't a dog be a nuisance? And destructive? And do you suppose -Fluff could endure one?" - -"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." - -"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." - -For supper that night they had: - - Bettina's Scrambled Eggs Creamed Potatoes - Corn Gems Plum Butter - Hickory Nut Cake Confectioner's Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Scrambled Eggs= (Two portions) - - 2 eggs - 1 t-onions, cut fine - 1/8 t-celery salt - 1 T-chopped pimento - 1 T-green pepper, chopped - 2 T-ham, cooked and cut fine - 2 T-milk - 1/2 T-butter - 1/3 t-salt - 1/8 t-paprika - -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. - - -=Corn Gems= (Six gems) - - 1/2 C-corn meal - 3 T-sugar - 1/2 C-white flour - 2 t-baking powder - 1/4 t-salt - 1 egg - 1/2 C-milk - 1 T-melted butter - -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. - - - - -_JANUARY._ - - - Simpler meals and wiser buying,---- - More of planning,--less of hurry,---- - More of smiling,--less of sighing,---- - More of fun, and less of worry, - In this New Year's Resolution, - Trouble finds a swift solution. - -[Illustration] - - - - -CHAPTER CIV - -ALICE COMES TO LUNCHEON - - -[Illustration] - -"I DO love to cook!" exclaimed Alice enthusiastically. - -"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." - -"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?" - -"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----" - -"I'm sure it was, Alice. You are so clever at everything 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!" - -"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." - -"I'd love to have you, Alice," smiled Bettina. - -For luncheon Bettina served: - - Chicken Loaf Creamed Potatoes - Baking Powder Biscuits Cranberry jelly - Caramel Custard Whipped Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chicken Loaf= (Two portions) - - 1/2 C-cooked chicken - 1/2 C-ground, cooked veal - 1/2 C-soft bread crumbs - 1/2 t-salt - 1/8 t-celery salt - 1 t-chopped parsley - 1 egg - 1/2 C-milk - -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. - - -=Caramel Custard= (Two portions) - - 1 C-milk - 3 egg - 4 T-sugar - 1/8 t-salt - 1/4 t-vanilla - -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 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. - - - - -CHAPTER CV - -RUTH STAYS TO DINNER - - -"SEE, Ruth, it's snowing harder--a perfect blizzard. That means that -you'll have to stay to dinner." - -"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." - -"Well, Bob will take you after dinner. See, I've put on a place for -you." - -"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." - -"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." - -"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." - -"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." - -"I believe I hear Bob, Bettina. He must be cold, for it is snowing and -blowing harder every minute." - -"Well, I'm glad I started the fire in the fireplace. There's nothing -like an open fire." - -For dinner that night Bettina served: - - Baked Veal Steak - Baked Tomato, Cheese and Rice - Bread Butter - Tapioca and Date Pudding Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Baked Veal Steak= (Three portions) - - 1 slice of veal steak (three-fourths of a pound, one-half inch thick) - 3 T-flour - 1 t-salt - 1/4 t-paprika - 2 T-bacon fat - 2 T-water - -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. - - -=Baked Tomato, Cheese and Rice= (Three portions) - - 1 C-cooked rice - 1/3 C-tomatoes - 4 T-cheese, cut fine - 1 T-pimento - 1 t-salt - 1/4 t-paprika - 1 T-flour - 1/2 C-milk - 1 T-melted butter - 1/4 C-cracker or bread crumbs - -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. - - -=Tapioca and Date Pudding= (Three portions) - - 4 T-tapioca - 1/4 t-salt - 2 T-cold water - 1 C-boiling water - 2 T-sugar - 8 dates, cut fine - 1 T-lemon juice - 1 egg-yolk - 1 egg-white - 1 t-vanilla - -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. - - - - -CHAPTER CVI - -HOW BETTINA MADE CANDY - - -"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." - -"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." - -"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." - -The candies that Bettina made were: - - Chocolate Fudge White Fudge - Peanut Brittle Peanut Fondant - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chocolate Fudge= (One pound) - - 2 C-sugar - 1 C-sugar, "C" - 1/4 t-cream of tartar - 1 T-butter - 2 squares or two ounces of chocolate - 1 C-milk - 1 t-vanilla - -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. - - -=White Fudge= (one pound) - - 3 C-sugar - 1/2 C-milk - 1/3 t-cream of tartar - 1 T-butter - 1 t-vanilla - -Mix and cook the same as chocolate fudge. - - -=Bettina's Peanut Fondant= (One and one-half pound) - - 2 C-"C" sugar - 1/2 C-milk - 1/4 t-cream of tartar - 1 T-butter - 2/3 C-roasted, shelled peanuts - 1/4 t-vanilla - -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. - - - - -CHAPTER CVII - -RUTH'S PLANS - - -"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." - -"What perfectly splendid news!" said Bettina. "I'm just as glad as I can -be!" - -"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." - -"I know," said Bettina, sympathetically, "but you'll be all the happier -because you have waited." - -"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." - -"I'd love to help!" cried Bettina with enthusiasm. "There isn't anything -that is such fun. Oh, Ruth!" - -"Gracious me! What?" cried Ruth, for Bettina had jumped up suddenly. - -"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!" - -That night Bettina served for dinner: - - Swiss Steak Mashed Sweet Potatoes - Creamed Cauliflower - Bread Butter - Chocolate Nougat Cake - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Swiss Steak= (Three portions) - - 1 lb. of round steak two-thirds of an inch thick - 5 T-flour - 1 bay leaf - 1/4 t-salt - 1/8 t-pepper - 1/2 C-water - 1 T-onion - 2 cloves - 1 T-bacon fat - -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. - - -=Mashed Sweet Potatoes= (Two portions) - - 3 good-sized sweet potatoes - 2 C-water - 1/2 t-salt - 1 T-butter - 2 T-milk - 1/4 t-paprika - -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. - - -=Chocolate Nougat Cake= - - 4 T-butter - 2/3 C-sugar - 2 squares of chocolate - 2 T-sugar - 2 T-water - 1 egg - 1/2 C-milk - 1-1/3 C-flour - 2 t-baking powder - 1/2 t-soda - 1/2 t-vanilla - -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. - -Ice with White Mountain Cream Icing. - - - - -CHAPTER CVIII - -A LUNCHEON FOR THREE - - -"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. - -"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 crepe -paper." - -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. - -"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." - -"You must give me the recipe," said Alice. For luncheon Bettina served: - - Chicken a la King Toast - Light Rolls Butter - Bettina Salad Salad Dressing - Cheese Wafers - Strawberry Sherbet Hickory Nut Cake - Coffee - Candied Orange Peel - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chicken a la King= (Three portions) - - 2/3 C-cold, cooked chicken, diced - 3 T-butter - 1 T-green pepper, cut fine - 1 T-pimento, cut fine - 1/8 t-celery salt - 2 T-flour - 1-1/2 C-milk - 1/4 t-salt - 1 egg-yolk, beaten - 3 slices of toast - -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.) - - -=Bettina Salad= (Three portions) - - 3 slices of pineapple - 3 halves of pears - 6 marshmallows - 3 maraschino cherries - 6 halves of nut meats - 3 T-salad dressing - 3 T-whipped cream - 3 pieces of lettuce - -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. - - -=Hickory Nut Cake= - - 1/3 C-butter - 1-1/2 C-sugar - 2 eggs - 1/2 C-chopped hickory nut meats - 4 t-baking powder - 2 C-flour - 3/4 C-milk - 1/2 t-vanilla - 1/2 t-lemon extract - -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. - - -=Bettina's Confectioner's Icing= - - 2 T-cream - 1/2 t-vanilla extract - 1/2 t-lemon extract - 1 C-powdered sugar - -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.) - - - - -CHAPTER CIX - -THE DIXONS COME TO DINNER - - -"SHALL I open this jar of grapefruit marmalade?" asked Charlotte, who -was helping Bettina to prepare dinner. - -"Yes, Charlotte, if you will." - -"How nice it is, Bettina! How long do you cook it before you add the -sugar?" - -"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." - -"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?" - -"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." - -"Well, perhaps I haven't had a sharp enough knife. Oh, Bettina, what -delicious looking cake! Is it fruit cake?" - -"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." - -"I should think it might be." - -"Tonight, though, I am serving just sliced oranges with it." - -"That will be a delicious dessert, I think. Listen! Is that Bob and -Frank coming in?" - -For dinner that night they had: - - Roast Beef Browned Potatoes - Gravy - Bettina's Jelly Pickle - Bread Grapefruit Marmalade - Date Loaf Cake Sliced Oranges - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Jelly Pickle= (Four portions) - - 2 t-granulated gelatin - 4 T-cold water - 3/4 C-vinegar from a jar of sweet pickles - 2 T-sweet pickles, chopped fine - 1 T-olives, chopped fine - 1 T-spiced peach, chopped fine - 1 T-pickled melon rind - -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. - - -=Grapefruit Marmalade= (One and one-half pints) - - 6 grapefruit - 4 lemons - 1 orange - 1 lb. sugar for each lb. of fruit - 6 C-cold water for each lb. of fruit - -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. - - -=Date Loaf Cake= (Twelve pieces) - - 1 C-flour - 2 t-baking powder - 1/2 t-salt - 1 C-sugar - 2 eggs - 1 t-vanilla - 1 C-dates, cut fine - 1/2 C-nut meats, cut fine - -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. - - - - -_FEBRUARY._ - - - _Cold and snowy February - Does seem slow and trying, very. - Still, a month made gay by Cupid - Never could be wholly stupid._ - -[Illustration] - - - - -CHAPTER CX - -A STEAMED PUDDING - - -[Illustration] - -"THIS 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." - -"Just a steamed fig pudding, Ruth. The simplest thing in the world!" - -"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." - -"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." - -"We haven't a cooker, you know. Could I make a steamed pudding that same -way on the stove?" - -"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." - -"I shall certainly try it tomorrow, Bettina!" - -For dinner that night Bettina served: - - Breaded Veal Creamed Potatoes - Browned Sauce - Spinach with Hard Cooked Eggs - Bread Butter - Spiced Peaches - Fig Pudding Foamy Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Breaded Veal= (Four portions) - - 1 lb. veal round steak, cut one-half an inch thick - 1 T-egg (either the white or the yolk) - 1 T-water - 2/3 C-cracker crumbs, or dry bread crumbs - 2 T-lard - 1/4 t-salt - 1 T-butter - 1/8 t-paprika - -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. - - -=Browned Gravy= (Four portions) - - 1 T-butter - 2 T-flour - 1/2 t-salt - 1/2 C-water - 1/4 C-milk - -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. - - -=Bettina's Steamed Fig Pudding= (Four portions) - - 1 C-flour - 1/2 t-soda - 1/2 t-ginger - 2/3 t-cinnamon - 1/4 t-nutmeg - 1/2 C-molasses - 1/2 C-milk - 1/2 C-suet, chopped fine - 1/3 C-chopped figs - 1/3 C-stoned raisins - 1/3 t-lemon extract - -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. - - -=Foamy Sauce= (Four portions) - - 1 egg - 1/2 C-sugar - 1/2 C-hot water - 1 T-lemon juice or 1 t-lemon extract - -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.) - - - - -CHAPTER CXI - -ON VALENTINE'S DAY - - -"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----" - -"A valentine luncheon? With red hearts everywhere, I suppose?" - -"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!" - -"Sweet potato croquettes? That's a new one on me!" - -"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." - -"That was Valentine's day with a vengeance; wasn't it?" - -"Yes, but it was lovely, Bob!" - -That night Bettina served: - - Broiled Steak Baked Potatoes - Macaroni with Tomatoes and Green Peppers - Bread Butter - Cornstarch Fruit Pudding - Cherry Sauce - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Macaroni, Tomatoes and Green Peppers= (Three portions) - - 1/3 C-macaroni - 3 C-water - 1 t-salt - 1 C-canned tomatoes - 3 T-chopped green pepper - 1/4 t-salt - 1/4 t-celery salt - 1/8 t-onion salt - 3 T-cheese, cut fine - 2/3 C-meat stock or milk - 1/4 C-crumbs - 1 T-butter - -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. - - -=Corn Starch Fruit Pudding= (Three portions) - - 1/2 C-water - 1/2 C-cherry juice - 3 T-corn starch - 1/8 t-salt - 3 T-sugar - 1 egg-yolk - 1 egg-white - -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. - - -=Cherry Sauce= (Three portions) - - 1/2 C-cherry juice - 1/2 C-water - 1 T-flour - 1/2 t-lemon extract - 1/8 t-salt - 2 T-sugar - 1/4 C-cherries, cut fine - -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. - - - - -CHAPTER CXII - -RUTH GIVES A DINNER FOR FOUR - - -BETTINA and Bob arrived at half-past six, as Ruth had requested. - -"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!" - -But it was not Ruth after all. - -"Why, Fred; hello!" said Bob. "Did you come early to assist the cook?" - -"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!" - -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----" - -"Shame on you, Fred!" interrupted Ruth, coming in with flushed cheeks -above her dainty white apron. "Did he receive you properly?" - -"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." - -"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?" - -Ruth's dinner consisted of: - - Pigs in Blankets Candied Sweet Potatoes - Escalloped Egg Plant - Bread Butter - Date Pudding Cream - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pigs in Blankets= (Four portions) - - 1 C-oysters - 8 slices thin bacon - 1/4 t-salt - 1/8 t-paprika - -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. - - -=Candied Sweet Potatoes= (Six portions) - - 6 large sweet potatoes - 1 C-brown sugar - 1/2 C-water - 1 t-salt - 1 T-butter - -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. - - -=Escalloped Egg Plant= (Six portions) - - 2 C-cubed egg-plant - 3 T-butter - 3 T-flour - 1/2 t-salt - 1/4 t-pepper - 1-1/2 C-milk - -Remove the skin from the egg-plant, and cut into slices a 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. - - -=Date Pudding= (Four portions) - - 1 C-flour - 2 t-baking powder - 1/4 C-"C" sugar - 10 dates, cut fine - 1/8 t-salt - 1 egg - 1/3 C-milk - 1/2 t-vanilla - 3 T-melted butter - -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. - - - - -CHAPTER CXIII - -ALICE PRACTISES ECONOMY - - -"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?" - -"Getting dinner? That is what I must be doing very soon. I stopped in -for only a minute on my way home." - -"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!" - -"What is that? Harry doesn't like it?" - -"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----" - -"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." - -That night Alice served: - - Baked Eggs - Potatoes Escalloped with Bacon - Baking Powder Biscuits Butter - Peach Cup with Peach Sauce - Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -THE RECIPES ALICE USED - - -=Baked Eggs= (Two portions) - - 2 eggs - 1/2 C-milk - 2 T-soft bread crumbs - 1 T-butter - 1/4 t-salt - 1/8 t-paprika - -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. - - -=Potatoes Escalloped with Bacon= (Two portions) - - 3 medium-sized potatoes - 3 slices of bacon - 1/4 t-salt - 1/8 t-paprika - 2 T-flour - 1 C-milk - -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. - - -=Peach Cup= (Two portions) - - 4 halves of canned peaches, sweetened - 1 T-egg - 3 T-milk - 2/3 C-flour - 1-1/2 t-baking powder - 1/8 t-salt - 1 t-melted butter - 1/4 t-vanilla - 2 T-sugar - -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. - - -=Peach Sauce= (Two portions) - - 2/3 C-peach juice - 1 T-lemon juice - 1 T-flour - 1/2 t-butter - 1/4 t-salt - -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. - - - - -CHAPTER CXIV - -A COMPANY DINNER FOR BOB - - -"SOME dinner tonight," remarked Bob, as he sat down at the table. "Were -you expecting company that didn't show up?" - -"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." - -"No danger of that," said Bob, emphatically. "But what are all these -economical things she is serving?" - -"Wait, I wrote some of them down. Listen. Here is one: - - Peanut Croquettes Olive Sauce - Duchess Potatoes Creamed Beets - Parker House Rolls - Orange Marmalade - Pea and Cheese Salad Wafers - Apricot Ice Sponge Cake - -"How's that? And here's another: - - Creamed Tuna - Stuffed Potatoes Mock Egg Plant - Whole Wheat Muffins Grape Jelly - Russian Salad - Fairy Gingerbread Hard Sauce - -"Well," said Bob, "they sound good, but not so good as the dinners you -give me." - -That evening Bettina served: - - Escalloped Salmon Baked Potatoes - Creamed Cabbage - Egg Rolls Currant Jelly - Chocolate Kisses - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Salmon= (Two portions) - - 2/3 C-flaked salmon - 1 T-butter - 1 T-flour - 2/3 C-milk - 1/2 t-salt - 1/4 t-paprika - 1 hard-cooked egg - 1 t-lemon juice - 3 T-chopped sour pickle - 1/2 t-minced parsley - 4 T-cracker crumbs - 1 T-butter - -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. - - -=Egg Rolls= (Two portions) - - 1-1/2 C-flour - 2 t-baking powder - 1/4 t-salt - 2 T-lard - 1 T-egg - 1/2 C-milk - - -=For the Top= - - 1 T-milk - 1 t-sugar - -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 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. - - -=Chocolate Kisses= (Fourteen kisses) - - 1 C-powdered sugar - 2 egg-whites - 1 C-fine bread crumbs - 2 ounces melted chocolate - 1 t-cinnamon - 1 t-vanilla - 1 t-baking powder - -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. - - - - -CHAPTER CXV - -SUPPER AFTER THE THEATRE - - -"NOW, Bob, you start the fire in the fireplace while I go into the -kitchen and get a little lunch." - -"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." - -"You'll talk all the better for something to eat," said Bettina, "and so -will Bob. Won't you, Bob?" - -"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!" - -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. - -Then she arranged her tea-cart with plates, cups, silver, napkins and -peach preserves, not forgetting the rice parfait from the refrigerator. - -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. - -Bettina served: - - Creamed Oysters in Ramekins - Steamed Bran Bread Peach Preserves - Rice Parfait - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Oysters in Ramekins= (Three portions) - - 1 doz. oysters - 2 T-butter - 3 T-flour - 1/4 t-salt - 1/8 t-paprika - 1-1/2 C-milk - 2 T-crumbs - 2 t-butter - 1 hard-cooked egg - 2 t-chopped parsley - -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. - - -=Steamed Bran Bread= (One small loaf) - - 1 C-bran - 1/2 C-white flour - 1/2 t-soda - 1/8 t-salt - 1 t-baking powder - 4 T-raisins - 2 T-chopped nuts - 1 T-sugar - 2 T-molasses - 1/2 C-milk - 2 T-water - -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. - - -=Rice Parfait= (Three portions) - - 1 C-cooked rice - 1/2 C-hot milk - 2 C-cold water - 1 T-granulated gelatin - 2 T-chopped nut meats - 1/2 C-brown sugar - 1/4 t-salt - 1/2 C-whipped cream - -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. - - - - -CHAPTER CXVI - -WASHINGTON'S BIRTHDAY PLANS - - -"GOOD bran bread," said Bob, reaching for another piece. - -"I like that recipe," said Bettina, "and it is so easy to make." - -"What have you been doing all day?" Bob asked, "Cooking?" - -"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." - -"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." - -For dinner that night Bob and Bettina had: - - Corned Beef au Gratin Baked Tomatoes - Apple Sauce - Gluten Bread Butter - Cream Pie Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Corned Beef au Gratin= (Three portions) - - 1-1/2 C-milk - 1/2 slice of onion - 1 piece of celery - 2 T-flour - 2 T-butter - 1 egg - 1 t-salt - 1/4 t-paprika - 1 C-chopped corned beef - -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. - -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. - - -=Baked Tomatoes and Cheese= (Three portions) - - 1 C-canned tomatoes - 1/2 t-salt - 1/4 t-paprika - 1/4 C-fresh bread crumbs - 3 T-cheese, cut fine - 1/4 C-cooked celery - 1 T-butter - -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. - - -=Gluten Bread= (Ten slices) - - 1 C-gluten flour - 1-1/2 t-baking powder - 1/4 t-salt - 1/4 C-bran - 2 T-sugar - 1/3 C-milk - 1/3 C-water - 1 t-melted butter - -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. - - - - -CHAPTER CXVII - -AN AFTERNOON WITH BETTINA - - -WHEN Bettina pushed her tea cart into the living-room, Alice and Ruth -laid aside the mending at which they had been busy. - -"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!" - -"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." - -"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." - -"I hoped you saved the juice," said Bettina. - -"I did, but I don't know why. It seemed too good to throw away, -somehow." - -"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." - -"It sounds fine. I'll do it tomorrow." - -That afternoon Bettina served: - - Cinnamon Toast Tea - Orange Marmalade - Date Kisses - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Cinnamon Toast= (Six portions) - - 6 slices of stale bread - 2 T-butter - 1/3 C-powdered sugar - 1/2 t-cinnamon - -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. - - -=Bettina's Date Kisses= (One dozen) - - 1 egg-white - 1/8 t-salt - 1/2 C-powdered sugar - 1/4 t-baking powder - 1/4 C-chopped dates - 1/4 C-chopped nut meats - 1/2 t-lemon extract - -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.) - - -=Orange Marmalade= (One pint) - - 3 oranges - 2 lemons - 1/2 grapefruit - Sugar - -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. - - - - -CHAPTER CXVIII - -A WASHINGTON'S BIRTHDAY TEA - - -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. - -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. - -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. - -"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." - -That afternoon Charlotte and Bettina served: - - George Washington Salad - Rolled Sandwiches Nut Bread Sandwiches - Cherry Ice - Cherry Cake Washington Fondant - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Washington Salad= (Twelve portions) - - 1 C-diced pineapple - 1 C-marshmallows, cut fine - 1 C-grapefruit, cut in cubes - 1 C-canned seeded white cherries - 1/4 C-filberts - 1/4 C-Brazil nuts, cut fine - 1-1/2 C-salad dressing - 1/2 C-whipped cream - 6 red cherries - 12 tiny silk flags - -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. - - -=Nut Bread for Sandwiches= (Twenty-four sandwiches) - - 2 C-graham flour - 1 C-white flour - 3 t-baking powder - 1 egg - 2/3 C-sugar - 1-1/2 t-salt - 1/2 C-nut meats, cut fine - 1-1/2 C-milk - -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. - - -=Nut Bread Sandwiches= - - 24 pieces bread - 2/3 C-butter - -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 around the pattern. Cut through carefully and the -sandwiches will resemble hatchets. This is not difficult to do and is -very effective. - - -=Washington's Birthday Sandwiches= - - 1 loaf of white bread one day old - 8 T-butter - 2 yards each of red, white and blue ribbon - -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. - - - - -CHAPTER CXIX - -ANOTHER OVEN DINNER - - -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. - -"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." - -"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." - -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?" - -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: - -"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!" - -"Oh, Bob!" said Bettina, with a scarlet face. - -"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!" - -The dinner consisted of: - - Baked Ham Baked Potatoes - Head Lettuce Roquefort Cheese Dressing - Bread Butter - Baked Apples - Bettina's Cakes - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Baked Ham= (Three portions) - -(Bob calls it "great") - - 1 lb. slice of ham three-fourths of an inch thick - 14 cloves - 1/2 C-vinegar - 1/2 C-water - 2 T-sugar - 2 t-mustard - -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). - - -=Head Lettuce with Roquefort Cheese Dressing= (Three portions) - - 1 head of lettuce - 1/2 t-salt - 3 T-oil - 1/8 t-pepper - 1/4 C-Roquefort cheese - 1 T-vinegar - -Cream the cheese, add salt, pepper and vinegar. Add the oil gradually. -Mix well, shake thoroughly. Pour over the lettuce and serve. - - -=Baked apples= (Four portions) - - 4 apples - 6 T-brown sugar - 4 T-granulated sugar - 1 t-cinnamon - 4 marshmallows - 1 t-butter - -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. - - -=Bettina's Cakes= (Eight cakes) - - 1 C-flour - 1/2 t-cinnamon - 1/4 t-powdered cloves - 1/3 C-sugar - 2 T-melted butter - 1/2 t-soda - 1/4 t-baking powder - 1/8 t-salt - 1 egg - 1/3 C-sour milk - -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. - - - - -CHAPTER CXX - -BOB MAKES POP-OVERS - - -BETTINA was busily setting the table in the dining-room when Bob -appeared. - -"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." - -"Won't he think we're being too informal?" - -"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----" - -"Sorry, Bob, but you can't use the toaster this morning; I'm about to -stir up some pop-overs." - -"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." - -"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." - -"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!" - -The percolator was bubbling and the pop-overs were nearly done when they -heard Mr. MacGregor's step. "He's exactly on time," chuckled Bob. -"That's the kind of a methodical fellow he is in everything." - -"Well, there's no time when promptness is more appreciated than at -meal-time," said Betty, decidedly. "I like him." - -"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!" - -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. - -"I never entertained a stranger so informally before," said she. - -"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: - - Grapefruit - Oatmeal - Bacon Pop-Overs - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pop-Overs= (Eight) - - 1 C-flour - 1 C-milk - 1/2 t-salt - 1 egg, beaten well - -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. - - - - -_MARCH._ - - - _Weary are we of our winter-time fare; - Hasten, O Springtime, elusive and arch! - Bring us your dainties; our cupboards are bare! - Pity us, starved by tyrannical March!_ - -[Illustration] - - - - -CHAPTER CXXI - -IN MARCH - - -[Illustration] - -"SPRING 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.) - -"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. - -"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?" - -"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!" - -"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?" - -"No, Charlotte, I melt the butter, add the crumbs, stir them well, and -then spread them on the top of the escalloped oysters, or fish, or -whatever I am escalloping." - -"I'm glad to know the right way of doing, Bettina. Good-bye, dear." - -For dinner Bob and Bettina had: - - Ham Timbales Macaroni and Cheese - Baked Apples - Light Rolls Butter - Grapefruit Salad - Chocolate Custard Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Ham Timbales= (Three timbales) - - 1 C-ground, cooked ham - 1/3 C-soft bread crumbs - 1/4 t-salt - 1/4 t-paprika - 1 egg - 1/2 C-milk - -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. - - -=Grapefruit Salad= (Two portions) - - 1 C-grapefruit, cut in cubes - 1/4 C-marshmallows, cut in squares - 1/4 C-diced celery - 1/4 t-salt - 2 T-cottage cheese - 1/4 t-paprika - 3 T-salad dressing - 2 lettuce leaves - -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. - - -=Chocolate Custard= (Two portions) - - 1 C-milk - 1 large egg - 4 T-sugar - 1/3 square of chocolate, melted - 1 T-water - 1/2 t-vanilla - 1/8 t-salt - -Cook half the sugar, the chocolate and the water until smooth 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. - - - - -CHAPTER CXXII - -A FIRELESS COOKER FOR AUNT LUCY - - -"WELL, Uncle John! Hello!" said Bob, as he came into the kitchen. "Is -Aunt Lucy here, too?" - -"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?" - -"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?" - -"Well!" said Bob, heartily. "That's fine! How did you happen to think of -it?" - -"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." - -For dinner Bettina served: - - Meat Balls with Egg Sauce - Baked Potatoes - Creamed Peas - Marshmallow Pudding Chocolate Sauce - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Meat Balls= (Three portions) - - 1 C-raw beef, cut fine - 1/4 C-bread crumbs - 2 T-milk - 1 egg-yolk - 1/4 t-salt - 1/8 t-paprika - 1 t-chopped parsley - 1/4 t-onion salt - 1/4 t-celery salt - 3 T-bacon fat - -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. - - -=Egg Sauce for Meat Balls= (Three portions) - - 3 T-flour - 2 T-butter - 1 t-chopped parsley - 1 C-milk - 1/4 t-salt - 1/4 t-paprika - 1 hard-cooked egg, - cut fine - -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. - - -=Marshmallow Pudding= (Three portions) - - 2 t-granulated gelatin - 2 T-cold water - 1/3 C-sugar - 1/2 C-boiling water - 1 t-lemon extract - 1 t-vanilla - 1 egg-white - -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. - - - - -CHAPTER CXXIII - -THE DIXONS DROP IN FOR DESSERT - - -"COME in! Come in!" cried Bob to the Dixons. "You're just in time to -have dessert with us! Bettina, here are the Dixons!" - -"Do sit down," said Bettina, "and have some Boston cream pie with us!" - -"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." - -"It looks a little like the Washington pie my mother used to make," said -Frank. "Only that wasn't so fancy on the top." - -"Washington pie needs whipped cream to make it perfect," said Bettina, -"and as I had no whipped cream I made this with a meringue." - -"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!" - - Lamb Chops Creamed Carrots - Baked Potatoes - Rolls Butter - Baked Apples - Boston Cream Pie Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Creamed Carrots= (Two portions) - - 1 C-carrots - 1 T-flour - 1 T-butter - 1/2 C-milk - 1/4 t-salt - 1/8 t-paprika - -=Carrots= - -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. - -=White Sauce for Carrots= - -Melt butter, add the flour, salt and paprika. Mix well. Gradually add -the milk, and cook the sauce until creamy. - - -=Baked Potatoes= (Two portions) - - 2 potatoes - -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.) - - -=Bettina's Baked Apples= (Two portions) - - 2 apples - 1/2 C-"C" sugar - 1/2 C-water - 1 t-cinnamon - 1/2 t-vanilla - A few grains of salt - -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. - - -=Boston Cream Pie= (Six portions) - - 3 T-butter - 8 T-(one-half C-sugar) - 1 egg - 1/4 C-milk - 7/8 C-flour - 1-1/2 t-baking powder - 1/4 t-vanilla - -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. - - -=Filling= - - 7 T-sugar - 3 T-flour - 1/8 t-salt - 1 egg-yolk - 1 C-milk - 1/2 t-vanilla - -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. - - -=Meringue= - - 1 egg-white - 1/8 t-salt - 2 T-sugar - 1/8 t-baking powder - -Add salt to the egg, beat until thick and fluffy, add the sugar and -baking powder and beat one minute. - - - - -CHAPTER CXXIV - -RUTH PASSES BY - - -"M--M!" said Ruth, walking into Bettina's kitchen late one afternoon. -"What is it that smells so perfectly delicious?" - -"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." - -"And what are you making now?" - -"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." - -"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!" - -"Well, we'll stay in the kitchen then, and exchange kitchen konfidences. -Where have you been this afternoon in your big woolly coat?" - -"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." - -"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." - -"Well, good-bye, Betty dear, I must run along now." - -Bettina's menu that night consisted of: - - Lamb Stew - Apple Sauce Rolls - Gingerbread - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Lamb Stew= (Four portions) - - 1-1/2 lbs. lamb (from the shoulder) - 3 T-lard - 3 C-boiling water - 1 small onion - 2 t-salt - 1/8 t-powdered cloves - 1 C-tomato - 2 medium-sized potatoes - 2 T-rice - 1/2 C-diced carrots - -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. - - -=Soft Gingerbread= (Twelve pieces) - - 1 C-molasses - 2 T-sugar - 1/3 C-butter and lard - 1/4 C-warm water - 1 t-soda - 2 t-ginger - 1 t-cinnamon - 1 t-salt - 2 C-flour - -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. - - - - -CHAPTER CXXV - -BETTINA ENTERTAINS A SMALL NEIGHBOR - - -"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." - -"You're sure you don't mind?" asked Mrs. Fulton, anxiously. "If mother -were only stronger, I would leave her there----" - -"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?" - -"Well, she had an early lunch, and has just wakened from her nap. -Perhaps she is a little hungry. Are you?" - -"Bed'n delly," replied Kathleen with emphasis. - -"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?" - -"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." - -"Just whenever it's convenient for you, Mrs. Fulton. Good-bye!" - -"Doodby," echoed Kathleen, apparently without the least regret. - -When Kathleen was established with her cream toast at the 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?" - -Kathleen nodded solemnly, her mouth full of "dood tream toast." - -"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?" - -"'Es," said Kathleen, staring wisely. - -"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?" - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Cream Toast= (Two portions) - - 1/2 T-butter - 1/2 T-flour - 1/2 C-milk - 1/8 t-salt - 2 pieces of toast - -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. - - -=Graham Cracker Cake= (Twelve pieces) - - 1/3 C-butter - 2/3 C-sugar - 2 egg-yolks - 1 C-milk - 3 t-baking powder - 2 egg-whites, beaten - 1/2 t-ground cinnamon - 1/2 t-vanilla - 2/3 lb. graham crackers rolled fine - -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. - - -=White Icing= - - 1/4 C-sugar - 1/4 C-water - Sifted powdered sugar - 1/2 t-vanilla - -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. - - - - -CHAPTER CXXVI - -A SUNDAY NIGHT TEA - - -"STIR this chicken a la king a moment for me, will you, Ruth?" said -Bettina. "I'll warm the plates in the oven." - -"What is that brown paper for?" - -"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." - -"Shall I stir it now? Don't you put it back over the fire?" - -"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." - -"Oh, is it done now? Let me toast the bread for it, will you, Bettina? I -like to make cunning little light brown triangles." - -"I hope I have made enough of this chicken a la king." - -"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?" - -That Sunday evening Bettina served: - - Chicken a la King Toast - Cakes with Bettina Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Chicken a la King= (Eight portions) - - 1-1/2 C-cold boiled chicken, cut in 2/3-inch cubes - 1/2 t-salt - 1/3 C-button mushrooms, cut in fourths - 4 T-pimento, cut in half-inch lengths - 2 T-green pepper, cut fine - 5 T-butter or chicken fat - 6 T-flour - 1-1/2 t-salt - 1/2 t-paprika - 2 C-milk - 2 egg-yolks - 8 pieces of toast - -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. - -To prepare the chicken mixture, thoroughly mix the chicken, half a -teaspoon of salt, the mushrooms, the cooked green pepper and the -pimento. - - -=Small Cakes= (Fourteen cakes) - - 1-1/4 C-sugar - 1/3 C-butter - 2 C-flour - 4 t-baking powder - 1/8 t-salt - 2/3 C-milk - 1 t-vanilla - 1/2 t-lemon extract - 2 egg-whites - -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. - -Bake twenty-five minutes in a moderate oven, allow to stand five -minutes, then slip a knife around the edges and remove 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. - - -=Bettina Icing= - -1 egg-white 1 T-cream 1 t-vanilla 1/2 t-lemon extract 2 C-powdered sugar - -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. - - - - -CHAPTER CXXVII - -A SHAMROCK LUNCHEON - - -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. - -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. - -The name cards were white shamrocks outlined with green ink and edged -with gilt, and the name on each was written in green. - -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. - -"You might be Irish yourself, Bettina," said Mary, "you have such a -feeling for green! And isn't the table lovely, girls!" - -For luncheon Bettina served: - - Grapefruit Cocktail - Cream of Celery Soup Shamrock Croutons - Bettina Meat Timbales Brown Sauce - Asparagus on Toast - Mashed Sweet Potato Croquettes - Shamrock Rolls Mint Jelly - Pepper Salad Sandwiches - Bombe Glace Shamrock Cakes - Coffee - Shamrock Candies - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Grapefruit Cocktail= (Six portions) - - 2 grapefruit - 1/3 C-sugar - 6 green cherries - Smilax or fern leaves - -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. - - -=Cream of Celery Soup= (Six portions) - - 2/3 C-celery, cut fine - 1-1/2 C-water - 4 T-butter - 6 T-flour - 2-1/2 C-milk - 2 t-salt - 1/4 t-paprika - 1 t-chopped parsley - 2 T-whipped cream - -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. - - -=Shamrock Croutons= (Six portions) - - 6 slices bread - 2 T-butter - 1/4 t-salt - -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. - - - - -CHAPTER CXXVIII - -AT DINNER - - -"MARY gave a waffle party today," announced Bettina at the dinner table. - -"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." - -"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." - -"Such as----" - -"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." - -"It certainly is, though I'll admit that I don't quite understand your -language." - -"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!" - -Their dinner that evening consisted of: - - Pork Chops Mashed Potatoes - Creamed Carrots Bettina Salad - Orange Dessert - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Chops= (Two portions) - - 2 pork chops - 1/2 C-cracker crumbs - 1 T-egg - 1 T-water - 1 T-bacon fat - -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. - - -=Bettina Salad= (Two portions) - - 1 tomato - 1 green pepper - 2 T-pimento cut in small pieces - 2 T-grated cheese - 1 t-salt - 1/4 t-onion salt - 1/4 t-celery salt - 1/8 t-paprika - 1/2 C-salad dressing - 2 pieces of lettuce - -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. - - -=Orange Dessert= (Two portions) - - 2 slices of sponge cake - 1 orange - 2 T-sugar - 2 T-nut meats, cut fine - 2/3 C-whipped cream - 1 t-vanilla - -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. - - - - -CHAPTER CXXIX - -AN ANNIVERSARY DINNER - - -"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!" - -"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. - -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. - -"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----" - -"What do you know about 'some women,' Bob?" - -"Only what I've read in books----" - -"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." - -"This is a fine dessert," said Bob meekly and tactfully. - -"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?" - -"You bet I do! Everything about this anniversary dinner is fine except -for my own stupidity!" - -That night Bettina served: - - Bettina's Chicken En Casserole - Whole Wheat Bread Butter - Cranberry Jelly - Head Lettuce with Salad Dressing - Bettina's Sponge - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina's Chicken En Casserole= (Two portions) - - 4 pieces of chicken - 2 T-flour - 1 T-lard - 1 C-boiling water - 1 t-salt - 2 T-butter - 1/2 C-cooked potatoes, cut in cubes - 1/2 C-cooked carrots - 1/4 C-cooked celery - 1 T-raw onion - 1 t-salt - -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. - - -=Bettina's Sponge= (Three portions) - - 2 t-granulated gelatin - 1 T-cold water - 4 T-sugar - 1 T-lemon juice - 1 C-boiling water - 1/2 C-whipped cream - 6 cocoanut macaroons, crushed - 8 candied cherries, cut fine - 2 T-nut meats, cut fine - -Add the cold water to the gelatin and allow it to stand 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. - - - - -CHAPTER CXXX - -RUTH COMES TO DINNER - - -"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.'" - -"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." - -"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!" - -"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." - -"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." - - "O that someone would patent - That someone would patent and sell - An onion with an onion taste - And with a violet smell," - -quoted Bob. - -"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." - -"No, I didn't know that. Bettina, dear, your kind of apple sauce is as -fine a dessert as I ever ate." - -"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." - -"Just let me ask you what gives this apple sauce such a delicate flavor. -It isn't a bit like common, ordinary apple sauce." - -"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." - - "The reason why I'm never cross - Is 'cause I'm fed on apple sauce," - -remarked Bob complacently. - - "But I am sure you'd fret and cry - If fed instead on apple pie," - -added Ruth. - -"Not Bettina's apple pie!" said Bob decidedly. "You may just be sure -that it would improve any disposition!" - -Dinner that night consisted of: - - Bettina Steak - New Potatoes with Maitre d'Hotel Sauce - Creamed Onions - Apple Sauce - Bread Butter - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina Steak= (Four portions) - - 1 lb. ground beef from the round - 1/4 C-bread crumbs - 1/4 C-milk - 1 egg, well beaten - 1/8 t-grated nutmeg - 1/2 t-onion juice or onion salt - 1/2 t-chopped green pepper - 1 t-salt - 1/4 t-paprika - 1/2 t-chopped parsley - -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. - - -=Creamed Onions= (Four portions) - - 6 onions - 1-1/2 C-vegetable white sauce - -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. - - -=Apple Sauce= - - 6 tart apples - 1/2 C-water - 1/2 C-sugar - 1 thin slice of lemon - 1/8 t-cinnamon - 1/2 t-butter - A few grains of salt - -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. - - - - -_APRIL._ - - _Tell me, housewife blithe and fair. - How does your garden grow? - Crisp and green the lettuce there,---- - Onions, row by row,---- - Radishes beyond compare! - Spring and I with tender care - Watch them well, you know!_ - -[Illustration] - - - - -CHAPTER CXXXI - -MILDRED'S SPRING VACATION - - -[Illustration] - -"I 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." - -"Died, Mildred?" asked Bob. "I must say you look fairly healthy to me, -too much so to pine away soon!" - -"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." - -"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?" - -"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 Bettina, I just -believe I could make that dessert myself! Will you teach me while I'm -here?" - -The dinner consisted of: - - Round Steak En Casserole Baked Potatoes - Lettuce Salad Bettina Dressing - Steamed Custard Maple Syrup - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Round Steak En Casserole= (Three portions) - - 1 lb. round steak, cut one inch thick - 1/2 C-flour - 1 T-onion, cut fine - 2 T-green pepper, cut fine - 1 C-diced carrots - 2 C-water - 2 t-salt - -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. - - -=Lettuce Salad= (Three portions) - - 6 pieces of lettuce - 1/2 t-salt - -Arrange the lettuce, which has been washed and chilled, upon three -plates. Sprinkle the lettuce with salt and serve with the following -dressing: - - -=Bettina Dressing= - - 2/3 C-salad dressing - 1 t-olive oil - 2 T-chopped pickle - 1 T-chopped pimento - 1 T-pimento catsup - 1/4 C-celery, cut fine - 2 T-nut meats, cut fine - 1/4 t-salt - 1/4 t-paprika - -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. - - -=Steamed Custard= (Four custards) - - 1-1/2 C-milk - 2 eggs - 3 T-sugar - 1/4 t-salt - 1/4 t-vanilla extract - 1/4 t-lemon extract - 1/8 t-grated nutmeg - -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. - - - - -CHAPTER CXXXII - -HELPING BETTINA - - -"MILDRED helped me get the dinner tonight," said Bettina, as they sat -down at the table. - -"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!" - -"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." - -"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?" - -"The most artistic rice croquettes, I ever ate!" declared Bob. - -"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." - -"Well, you're a great little helper, Mildred, aren't you!" - -"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!" - -"Marshmallows? Marshmallows?" said Bob. "A clue, I do believe! I have -it: 'Marshmallows served with scissors!'" - -"Oh, Uncle Bob, you're too funny!" cried Mildred, shouting with -laughter. - -"Appreciated at last!" said Bob. - -For dinner that night they had: - - Lamb Chops Rice Croquettes - Creamed Peas - Bread Butter - Sponge Cake Whipped Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Broiled Lamb Chops= (Three portions) - - 3 lamb chops - 1 T-butter - 1 t-salt - 1/4 t-paprika - 1/8 t-parsley - -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. - - -=Rice Croquettes with Jelly= (Three croquettes) - - 1 C-steamed rice - 1 egg-yolk - 1 T-butter - 1/8 t-paprika - 1/4 t-salt - 1 t-chopped parsley - 3 T-flour - 2 T-grape jelly - -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. - - -=Sponge Cake with Whipped Cream= (Three portions) - - 3 slices of stale cake (three by three by one inch) - 8 marshmallows cut in cubes - 3 T-canned cherries - 3 T-cherry juice - 4 T-whipping cream - 1/2 t-vanilla - 1-1/2 T-sugar - -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. - - - - -CHAPTER CXXXIII - -HELPING WITH A COMPANY DINNER - - -"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." - -"Oh, you'll like Mr. Jackson, Mildred. He's one of Uncle Bob's best -friends, and so nice and jolly!" - -"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." - -"Will you live all alone?" asked Bettina. - -"I'll adopt some children--seven or eight, I think,--all girls. I don't -want any boys around." - -"Your bungalow will have to be larger than this to accommodate them all -if you adopt seven or eight." - -"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?" - -"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." - -"This way?" - -"Yes, Mildred; a little darker than that, but keep stirring it so that -it won't burn. There, that's exactly right!" - -That evening Bettina served: - - Leg of Lamb with Browned Potatoes - Gravy - Egg and Lettuce Salad - Strawberry Shortcake Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Leg of Lamb and Browned Potatoes= (Four portions) - - 3 lb. leg of lamb - 6 potatoes - 1 T-salt - 1/4 t-paprika - 2 T-bacon fat - 1/3 C-boiling water - -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. - - -=Gravy= (Four portions) - - 4 T-browned flour - 1 T-butter - 1 t-salt - 1/4 t-white pepper - 1-1/2 C-meat stock and water - -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. - - -=Egg and Lettuce Salad= (Four portions) - - 8 pieces of lettuce - 4 hard-cooked eggs - 4 radishes - 4 young onions - 2 t-salt - 1/2 t-paprika - 1/4 t-celery salt - 8 T-salad dressing - -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. - - - - -CHAPTER CXXXIV - -MILDRED'S DAY - - -"I HELPED to make the cunning little biscuits, Uncle Bob," explained -Mildred at dinner. - -"You did?" said Bob, feigning astonishment. "You rolled them out with a -rolling pin, I suppose, and----" - -"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." - -"Well, what do you do first? Stir up the dough with a spoon?" - -"No, indeed; you use a knife. Then you pat the dough down, and cut out -the dear little biscuits with a biscuit cutter." - -"And put them side by side in a nicely buttered pan? I know how!" - -"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." - -"But don't they stick to it, and burn?" - -"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. - -"Well, what else did you help Aunt Bettina to make?" - -"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." - -"Well, you can tell Mother Polly that Aunt Bettina will make a good cook -of you yet!" - -For dinner that night they had: - - Rolled Stuffed Steak Potatoes au Gratin - Stuffed Onions - Sour Cream Biscuits Currant Jelly - Sliced Bananas Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Stuffed Onions= (Four portions) - - 4 onions - 1/2 C-bread crumbs - 1 T-tomato pulp - 1 T-butter - 1 t-parsley - 1 T-pimento - 1 egg-yolk - 1/4 C-cooked celery - 1/2 t-salt - -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. - - -=Filling= - -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: - - -=White Sauce= (Four portions) - - 2 T-butter - 2 T-flour - 1/4 t-salt - 1/6 t-paprika - 1 C-milk - -Melt the butter, add the flour, salt and paprika. Mix well, add the -milk, and cook for one minute. - - -=Sour Cream Biscuits= (Four portions) - - 2 C-flour - 1/2 t-salt - 3 t-baking powder - 3 T-fat - 1/4 t-soda - 2/3 C-sour milk - -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. - - - - -CHAPTER CXXXV - -POLLY COMES FOR MILDRED - - -"SO you've been teaching Mildred to cook?" asked Polly as they sat down -to dinner. - -"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!" - -"Bother!" said Bettina. "Why, Mildred, you've been a real help to me!" - -"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." - -"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!" - -"A--what?" said Polly in a puzzled tone. "I don't believe I----" - -"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." - -"Goodness!" said Polly tragically. "What a dreadful thing it will be to -live with a child who knows more than I do!" - -For dinner that night they had: - - Veal Chops - Baked Potatoes Escalloped Onions - Bread Butter - Mocha Cake Mocha Icing - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Escalloped Onions= (Four portions) - - 1 C-onions - 1 qt. water - 2 T-butter - 2 T-flour - 1 t-salt - 1/4 t-pepper - 1 C-milk - 1/4 C-buttered crumbs - -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. - -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. - - -=Mocha Cake= (Twelve portions) - - 1/3 C-butter - 1 C-sugar - 2 eggs - 1 C-strong coffee - 1/2 t-vanilla - 2 C-flour - 3 t-baking powder - -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. - - -=Mocha Icing= (Twelve portions) - - 4 T-strong boiling coffee - 1 t-vanilla - 1-1/2 C-powdered sugar - -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. - - - - -CHAPTER CXXXVI - -MILDRED'S PLANS - - -"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." - -"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." - -"What can you make in a fireless cooker, Mildred?" asked Polly of her -little daughter, who was fairly bursting with her newly acquired -information. - -"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!" - -"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." - -"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!" - -For dinner that night they had: - - Pot Roast Gravy - Boiled Rice - Apple and Nut Salad - Chocolate Pie - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pot Roast= (Four portions) - - 2-1/2 lbs. of beef (a rump roast) - 2 T-bacon drippings - 3 T-flour - 1 bay leaf - 4 cloves - 2 t-salt - 1/2 t-pepper - 1/4 C-diced carrots - 1/4 C-diced turnips - 2 T-chopped onions - 1/4 C-celery - 3 C-boiling water - -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. - - -=Gravy= - - 1 C-stock - 1 T-flour - 1 T-water - -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. - - -=Soup= - -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. - - -=Rice= - - 1/2 C-rice - 2 C-boiling water - 1 t-salt - 1/8 t-paprika - 1 T-butter - -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. - - - - -CHAPTER CXXXVII - -A LUNCHEON FOR POLLY - - -"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?" - -"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." - -"You don't mean that you fried them yesterday?" - -"Yes, I did, Alice. In deep fat." - -"But they were warm, not cold." - -"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." - -"Hereafter I'll serve croquettes at luncheon myself," said Alice. "You -have taught me something." - -For luncheon that day Bettina served: - - Cream of Pea Soup Toasted Sticks - Pork Croquettes Glazed Sweet Potatoes - Creamed Green Beans - Biscuit Cherry Butter - Head Lettuce French Dressing - Date Pudding Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Cream of Pea Soup= (Four portions) - - 1 C-peas - 1 C-water - 1/4 t-sugar - 2 T-flour - 2 T-butter - 2 C-milk - 1 t-salt - 1/4 t-paprika - -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. - - -=Toasted Sticks= (Four portions) - - 3 slices of bread - 1 T-butter - 1/2 t-salt - -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. - - -=Ground Pork Croquettes= (Four croquettes) - - 1 C-chopped, cooked pork - 1/8 t-paprika - 1/4 t-celery salt - 1/8 t-onion salt - 1/4 t-salt - 1 T-pimento, cut fine - 1/2 T-butter - 1 T-flour - 1/3 C-milk - 1/3 C-crumbs - 2 T-egg - 1 T-water - -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 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. - - -=Date Pudding= (Four portions) - - 2 egg-whites - 1/2 C-sugar - 4 T-flour - 1/8 t-salt - 1 t-baking powder - 1/2 C-dates, cut fine - 1/2 C-nut meats, cut fine - 1/4 t-vanilla - -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. - - - - -CHAPTER CXXXVIII - -FURS TO PUT AWAY - - -"A PENNY for your thoughts!" - -Bettina started in surprise. "Why, Ruth, I didn't see you coming up the -walk!" - -"I knew you didn't. But what on earth are you doing out here on your -front steps? Enjoying the weather?" - -"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." - -"I'll have to put mine away soon, too. Do tell me, Bettina, just how you -go about it." - -"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." - -"With moth-balls?" - -"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." - -"Then, Bettina, you don't need to add that you label the package, for I -know that you do, you thoroughly thorough housekeeper!" - -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." - -For dinner that night Bettina served: - - Broiled Steak Lyonnaise Potatoes - Bean Salad - Bread Butter - Date Rocks Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Lyonnaise Potatoes= (Two portions) - - 2 T-onion - 2 T-butter - 1/4 t-paprika - 1/2 t-salt - 1 C-cold boiled potatoes, cut in 1/2-inch cubes - 1 t-chopped parsley - -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. - - -=Bean Salad= (Two portions) - - 1 C-kidney beans - 1/2 C-celery, cut fine - 2 T-nut meats - 1 t-salt - 3 T-chopped pickle - 1/3 C-salad dressing - 2 pieces of lettuce - -Mix the beans, celery, nut meats, green pepper, pickles and salt. Add -the salad dressing. Serve very cold on lettuce leaves. - - -=Date Rocks= - - 1 C-sugar - 1/2 C-lard and butter mixed - 1-1/2 C-flour - 1/2 t-baking powder - 2 eggs - 1 t-cinnamon - 1/2 t-powdered cloves - 1/2 t-vanilla - 1/2 C-dates, cut fine - 1/2 C-nut meats, cut fine - 1/8 t-salt - -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. - - - - -CHAPTER CXXXIX - -PLANNING A CHILDREN'S PARTY - - -"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?" - -"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." - -"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." - -"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!" - -Bettina's dinner that night consisted of: - - Sliced Ham and Potatoes en Casserole - Baked Creamed Cabbage - Bread Butter - Plum Pudding - Cocoanut Pudding - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Sliced Ham and Potatoes en Casserole= (Four portions) - - 1 lb. slice of ham two-thirds of an inch thick - 4 new potatoes - 1 C-water - 12 cloves - 1/4 t-paprika - 1 t-chopped parsley - 2 T-flour - -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. - - -=Creamed Cabbage Baked= (Four portions) - - 3 C-cabbage, cut or chopped fine - 1 qt. water - 3 T-flour - 2 T-butter - 1 t-salt - 1 C-milk - 1/4 C-cracker or dry bread crumbs - 1 T-butter - -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. - - -=Cocoanut Pudding= (Four portions) - - 1 C-milk - 1/4 t-salt - 3 T-corn starch - 1 egg yolk - 1/2 t-lemon extract - 1/2 t-vanilla - 3 T-cocoanut - 2 T-sugar - -Mix the corn starch and salt in the upper part of the 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. - - - - -CHAPTER CXL - -THE PARTY CIRCUS - - -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. - -"It's a circus!" explained Ralph to curly-headed Margery, who was adding -her own piping voice to the general din. - -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. - -Smooth boards on supports represented circus seats, and on these the -children soon clambered, eager to eat as children always are. - -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. - -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. - -The refreshments consisted of: - - Clown Salad Animal Sandwiches - Picnic Lemonade - Brick Ice Cream Fancy Cakes - Candies - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Sandwiches= (Forty) - - 3 loaves bread - 1/2 lb. butter - 1-1/2 C-ham, minced or ground fine - 3 hard-cooked eggs - 3 T-chopped pickles - 2/3 C-salad dressing - 1/3 t-salt - -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. - - -=Clown Salad= (Twelve portions) - - 12 rounds of sliced pineapple - 12 T-salad dressing - 24 filberts - 2 canned pimentos - 12 pieces of lettuce - -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. - - -=Fancy Cakes= (Eighteen cakes) - - 1/2 C-butter - 1 C-sugar - 8 egg-yolks - 1/2 C-milk - 1-3/4 C-flour - 2 t-baking powder - 2 t-lemon extract - -Cream the butter, add the sugar and mix well. Beat the egg-yolks until -very thick, and add to the first mixture. 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. - - - - -CHAPTER CXLI - -PLANNING A LUNCHEON - - -"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." - -"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." - -"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." - -That night Bettina served: - - Pork Tenderloin Baked Potatoes - Bread Butter - Raspberry Jam - Vegetable Salad Salad Dressing - Tapioca Pudding - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Pork Tenderloin= (Three portions) - - 1 lb. pork tenderloin - 1 t-salt - 2 T-water - 1/4 t-paprika - 1 t-chopped parsley - 1 T-lemon juice - -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. - - -=Vegetable Salad= (Three portions) - - 1 tomato - 9 slices of cucumber - 2 T-chopped onion - 1 T-chopped pimento - 1 t-salt - 1/4 t-paprika - 2 T-chopped green pepper - 2 T-nut meats - 3 lettuce leaves - -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. - - -=Bettina Salad Dressing= - - 2 egg-yolks - 1 T-sugar - 1/2 t-salt - 2 T-flour - 1/4 C-vinegar - 1/3 C-sour cream - 2 T-pimento liquor (the juice from the can) - -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. - - - - -CHAPTER CXLII - -THE NEW CAR - - -"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." - -"Oh, Bettina, has Bob really bought it? Will you really have a car of -your own?" - -"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!" - -"Of course you will. I'm so glad! Won't the summer be delightful when -you can get out into the country every day!" - -"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?" - -"Of course, I remember, Bettina! They're the best little things, and so -easy to make!" - -"Well, these peanut butter rolls are like them, but spread with butter -and peanut butter. Come into the kitchen and I'll show you how they're -made." - -For dinner they had: - - Lamb Chops Sauted Potatoes - Creamed Peas - Peanut Butter Rolls - Pear Salad Cheese Wafers - Chocolate Pie - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Peanut Butter and Fruit Rolls= (Eight rolls) - - 1-1/2 C-flour - 3 t-baking powder - 2 T-lard - 1/4 t-salt - 1/2 C-milk - 2 T-peanut butter - 3 T-currants - 1/2 T-butter - -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. - - -=Pear Salad= (Three portions) - - 3 halves of pears - 1/2 C-cottage cheese - 1/4 t-salt - 1/8 t-paprika - 2 T-nut meats - 2 dates, cut fine - 1 T-pimento, cut fine - 5 T-salad dressing - 3 lettuce leaves - -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 a tablespoon of salad dressing on the top. Serve very -cold. - - -=Cheese Wafers= - - 6 salted wafers - 1/2 T-butter - 2 T-yellow cream cheese - 1/2 T-pimento, cut fine - 1/8 t-salt - 1/8 t-paprika - -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. - - - - -_MAY._ - - - _Scrub and polish,--sweep and clean,---- - Fling your windows wide! - See, the trees are clad in green! - Coax the spring inside! - Home, be shining fair to-day - For the guest whose name is May!_ - -[Illustration] - - - - -CHAPTER CXLIII - -IN HOUSECLEANING TIME - - -[Illustration] - -"GOODNESS gracious, Ruth!" said Bettina. "Surely it can't be half-past -five already!" - -"Yes, it is, Bettina. Exactly that!" said Ruth, glancing at her tiny -wrist watch. "But Bob won't be home till six, will he?" - -"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----" - -"The last straw? What had you planned for lunch?" - -"Well, I have some soup all made, ready to reheat. Then I think I'll -have banana salad, tea, and hot baking-powder biscuits." - -"De-licious!" said Ruth, with a Teddy-fied grin. "I believe I'll invite -myself to stay!" - -"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----" - -"And I'll be so bright and scintillating that old Bobbie won't even miss -the curtains and the rugs!" - -That night Bettina served: - - Bettina Soup Oyster Crackers - Banana Salad - Hot Biscuits - Canned Peaches Chocolate Cookies - Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Bettina Soup= (Three portions) - - 3 C-meat stock (left over) - 1/2 C-cooked rice - 1/2 C-tomato pulp - 1 T-sliced onion - 1/2 t-salt - 1/4 t-paprika - 3 celery leaves - -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. - - -=Banana Salad= (Three portions) - - 2 bananas - 1/2 C-shelled peanuts, broken in halves - 1/2 C-celery, cut small - 1 T-lemon juice - 1/2 t-salt - 1/4 t-paprika - 1/2 C-salad dressing - 3 lettuce leaves - -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. - - -=Baking Powder Biscuits= (Eight biscuits) - - 1-1/2 C-flour - 3 t-baking powder - 1/4 t-salt - 1-1/2 T-lard - 1/2 C-milk - -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. - - - - -CHAPTER CXLIV - -MRS. DIXON HAPPENS IN - - -"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!" - -"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." - -"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." - -"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." - -"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." - -"We have veal chops for tonight--just plain veal chops and boiled new -potatoes and carrots with Bechamel sauce." - -"Gracious me! Here comes Bob. I must hurry along or Frank will be home -before I am." - -Bettina's dinner that evening was made up of: - - Veal Chops New Potatoes - Carrots Bechamel Sauce - Bread Butter - Peaches Custard Sauce - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Veal Chops= (Two portions) - - 2 chops - 1 t-salt - 1/4 t-paprika - 4 T-flour - 1 T-fat - -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. - - -=Creamed Carrots= (Two portions) - - 1 C-carrots - 3 C-boiling water - 1 t-salt - -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. - - -=Bechamel Sauce= (Two portions) - - 1 T-butter - 1 T-flour - 1/4 t-salt - 1/8 t-pepper - 1 egg-yolk - 2/3 C-milk - -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. - - - - -CHAPTER CXLV - -ENGAGEMENT PRESENTS - - -"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!" - -"Did you see her this afternoon?" - -"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." - -"What does she have?" - -"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!" - -"What did you give her?" - -"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." - -That night Bettina served: - - Salmon Loaf Salmon Sauce - Baked Potatoes - Bread Butter - Marble Pudding Whipped Cream - Iced Tea - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Salmon Loaf= (Two portions) - - 2/3 C-flaked, canned salmon - 1/3 C-cracker crumbs - 1/2 t-salt - 1/4 t-paprika - 1 egg - 1/3 C-milk - -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. - - -=Salmon Sauce= (Two portions) - - 3 T-flour - 2 T-butter - 1/4 C-liquor from the salmon - 2/3 C-milk - 1 egg, hard-cooked and chopped fine - 1/2 t-salt - 1 T-pickle, chopped fine - 1/2 t-chopped parsley - 1/4 t-paprika - -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. - - -=Baked Marble Pudding= - - 1 C-flour - 2 t-baking powder - 1/4 t-cinnamon - 1/8 t-salt - 1/2 C-sugar - 1 egg - 2 T-melted butter - 1/4 C-water - 1/2 t-vanilla - 1/2 square of chocolate, melted - -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 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. - - - - -CHAPTER CXLVI - -WITH HOUSECLEANING OVER - - -"BROILED steak and French fried potatoes! Whew!" said Bob, strolling -into Bettina's shining kitchen. "Why so festive?" - -"Because I've just finished house-cleaning, Bob, and I want to -celebrate. Doesn't everything look splendid?" - -"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?" - -"I cleaned it with a damp cloth dipped in powdered borax. That always -makes nickel bright and clean." - -"I might have done that for you, Betty. Why didn't you suggest it to -me?" - -"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." - -"Well, I'll help now with dinner. What can I do?" - -"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." - -For dinner they had: - - Broiled Steak French Fried Potatoes - Stuffed Onions - Bread Currant Jelly - Orange Tapioca Whipped Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Stuffed Onions= (Two portions) - - 2 large Spanish onions - 3 T-soft bread crumbs - 1 t-egg - 1/2 t-chopped parsley - 1/2 t-salt - 2 t-melted butter - 1/2 t-celery salt - 1/4 C-milk - -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. - -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. - - -=Orange Tapioca= (Two portions) - - 4 T-orange juice - 2 t-lemon juice - 5 T-sugar - 2/3 C-boiling water - 2 T-powdered tapioca - 1/4 t-salt - 1 orange - -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. - - -=Whipped Cream= - - 1/3 C-thick cream - 2 T-sugar - 1/2 t-lemon extract - 1/2 t-vanilla extract - -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. - - - - -CHAPTER CXLVII - -SPRING MARKETING - - -"I'VE been to the market, Bettina," said Charlotte, "and I thought I'd -stop here just a moment to rest." - -"Come in," said Bettina, "and set that heavy basket down. Why didn't you -leave it for Frank to bring?" - -"Because I needed the things for dinner." - -"What did you get?" - -"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." - -"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." - -"Cheese?" echoed Charlotte in surprise. - -"Yes, cottage cheese and Roquefort cheese are equally good. And, -Charlotte, if you want some delicious strawberry desserts----" - -"Oh, I do! We're so tired of shortcake and plain strawberries!" - -"I know several good strawberry dishes. Come, let me show you one that I -made today!" - -Bettina's dinner consisted of: - - Veal Steak New Potatoes in Cream - Bread Butter - Asparagus Salad Salad Dressing - Strawberry Tapioca - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Asparagus Salad= (Three portions) - - 18 stalks of asparagus - 1/2 t-salt - 3 C-water - 3 pieces of lettuce - -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. - - -=Asparagus Salad Dressing= (Three portions) - - 4 T-olive oil - 2 T-lemon juice - 1/4 t-salt - 1/4 t-paprika - 1 T-cottage cheese - -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. - - -=Strawberry Tapioca= - - 3 T-granulated tapioca - 4 T-sugar - 1-1/4 C-hot water - 1/8 t-salt - 1/2 t-vanilla - 1 C-strawberries - 1/4 C-sugar - -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. - - - - -CHAPTER CXLVIII - -PLANS FOR THE WEDDING - - -"OH, Bob!" cried Bettina, "don't you hope it won't rain?" - -"Rain? When? Tonight?" asked Bob, absent-mindedly, for he was busily -eating the first cherry cobbler of the season, and enjoying it, too. - -"No, stupid! I'm thinking about the wedding--Ruth's wedding." - -"And Fred's wedding, too," added Bob. "You talk as if Ruth were the only -one who is vitally interested." - -"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." - -"And what am I to do?" - -"You're to be an usher and help carry the green ropes that form the -aisle." - -"Ropes?" - -"Yes, plain ropes covered with greenery. Will you have some more cherry -cobbler, Bob?" - -That night for dinner Bettina served: - - Pork Tenderloin Creamed New Potatoes - Cauliflower with Butter Sauce - Vegetable Salad French Dressing - Cherry Cobbler Cream - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Vegetable Salad= (Four portions) - - 2 tomatoes - 12 slices of cucumber - 4 T-cottage cheese - 1/2 t-celery salt - 1 t-salt - 1/4 t-paprika - 8 pieces of lettuce - -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. - - -=Bettina's French Dressing= (Four portions) - - 2 T-lemon juice - 5 T-olive oil - 1 t-salt - 1/4 t-paprika - 1 t-chopped parsley - -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. - - -=Cherry Cobbler= (Four portions) - - 2 C-cherries, stemmed and pitted - 2/3 C-sugar - 2 t-flour - 1 T-water - 1/8 t-salt - 1 C-flour - 1 t-baking powder - 1/4 t-salt - 1 T-sugar - 2 T-butter - 6 T-milk - -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. - - - - -CHAPTER CXLIX - -ENTERTAINING THE WEDDING GUESTS - - -"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!" - -"And Alice and I would so enjoy helping you," Bettina had replied. "And -remember, we mean the whole day, breakfast and all!" - -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. - -"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?" - -That afternoon the following refreshments were served on trays: - - Fruit Salad Bettina Sandwiches - Orange Sherbet - Bettina's Cake, White Mountain Cream Icing - Coffee - Nuts Candy - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Fruit Salad= (Twelve portions) - - 3 C-diced pineapple - 1 C-nut meats, cut in small pieces - 1/2 C-oranges, cut in small pieces - 1/2 C-marshmallows, cut fine - 1/2 C-red cherries, cut fine - 1/3 C-figs, cut fine - 1 C-salad dressing - 1/2 C-whipped cream - 12 pieces lettuce - -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. - - -=Bettina Sandwiches= (Twelve portions) - - 1/2 C-creamed cheese - 3 T-pickles, chopped fine - 1/2 C-pimento olives, chopped fine - 2 T-salad dressing - 1/4 t-salt - -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. - - -=Bettina Cake= (Twelve squares) - - 1/4 C-butter - 1/2 C-sugar - 4 egg-yolks - 7/8 C-flour - 1 t-baking powder - 1/4 C-strained orange juice - 1/2 t-orange extract - 1/2 t-lemon extract - -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. - - - - -CHAPTER CL - -THE BRIDESMAIDS' DINNER - - -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. - -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. - -"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!" - -The dinner menu was as follows: - - Watermelon Balls - Celery Bouillon Bread Sticks - Veal Birds - Creamed New Potatoes Buttered New Beets - Rolls Butter Balls - Mint Frappe - Blackstone Salad French Dressing - Thin Bread and Butter Sandwiches - Brick Ice Cream White Cake - Coffee - Salted Pecans - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Blackstone Salad= (Eighteen portions) - - 36 pieces of head lettuce - 9 grapefruit - 9 T-Neufchatel cheese - 9 T-cottage cheese - 1/2 t-paprika - 1/2 t-salt - 2 T-cream - 1 T-salad dressing - -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. - -=Cheese Mixture= - -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. - - -=French Dressing= - - 8 T-lemon juice - 2 t-salt - 1/2 t-paprika - 1 C-olive oil - -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. - - - - -CHAPTER CLI - -A MORNING WEDDING IN JUNE - - -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. - -"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?" - -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. - -"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!" - -The wedding breakfast consisted of: - - Watermelon Balls in Halves of Cantaloupe - Chicken Croquettes Creamed Potatoes - Mushroom Sauce - New Peas Butter Sauce - Parker House Rolls Loganberry Jam - Fruit Salad Wafers, Bettina - Brick Ice Cream White Cake - Coffee - Nuts Candy - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Mushroom Sauce= (Thirty portions) - - 1 C-chicken fat - 1/4 C-water - 1-1/4 C-flour - 2 t-salt - 1/2 t-paprika - 7 C-milk - -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. - - -=Fruit Salad= (Thirty portions) - - 30 slices of pineapple - 120 white cherries - 30 red maraschino cherries - 120 pecan meats - 30 T-salad dressing - 30 pieces of head lettuce - 2 t-salt - -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. - - -=Wafers Bettina= (Thirty portions) - - 30 double wafers - 1/4 lb. cream cheese (white) - 3 T-chopped nut meats - 3 T-butter - 1/4 t-salt - -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. - - - - -CHAPTER CLII - -THE FIRST YEAR ENDS - - -"AND a whole year has gone since then," said Bob, as his eyes met -Bettina's across the little table set for two. - -"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." - -"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?" - -"Bob,"--and Bettina laughed and blushed at the same time. - -"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----" - -"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 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." - -"If you knew how I _do_ appreciate them!" said Bob. "Let's make our -second year even happier than the first. If that is possible!" - -For that anniversary dinner Bettina served: - - Broiled Steak New Potatoes in Cream - Hot Biscuits Butter - Currant Jelly - Tomato Salad - Charlotte Russe - Coffee - - -BETTINA'S RECIPES - -(All measurements are level) - - -=Currant Jelly= (Five glasses) - - 2 qts. of currants - 1 C-water - Sugar - -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. - - -=Tomato Salad= (Two portions) - - 4 slices tomato, 1/2 inch thick - 3 T-chopped green pepper - 1/2 t-salt - 1/4 t-paprika - 1/8 t-celery salt - 2 T-olive oil - 2 T-lemon juice - 2 pieces lettuce - -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. - - -=Charlotte Russe= (Two portions) - - 2 t-granulated gelatin - 2 T-cold water - 1/4 C-hot milk - 1 C-whipped cream - 1/2 t-vanilla - 4 thin pieces sponge cake - 1/4 C-sugar - -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. - - - - -INDEX - - - Bread, Rolls, etc. - Baking powder biscuit, 51, 219, 442 - Boston brown bread, 61 - Brown bread, 201 - Bran bread, steamed, 364 - Cheese wafers, 439 - Cinnamon rolls, 164 - Cinnamon toast, 369 - Corn bread, 309 - Corn gems, 328 - Cream toast, 390 - Croutons, 23, 263 - Croutons, shamrock, 396 - Date bread, 233 - Date buns, 274 - Date muffins, 83 - Date nut bread, 221 - Egg rolls, 361 - Emergency biscuit, 123 - French toast, 145 - Fruit gems, 180 - Graham gems, 271 - Gluten bread, 367 - Light rolls, 75 - Muffins, 326 - Muffins, Twin Mountain, 64 - Nut bread, 71 - Nut bread for sandwiches, 371 - Peanut butter and fruit rolls, 438 - Peanut bread, 288 - Pinwheel biscuits, 45 - Pop-overs, 377 - Sour cream biscuits, 417 - Spanish buns, 78 - Sweet milk griddle cakes, 145 - Time guide for quick breads, 113 - Toast, 48 - Toasted sticks, 425 - Wafers, Bettina, 460 - Waffles, 326 - - Cakes and Cookies. - Apple sauce cake, 83 - Bettina's cake, 456 - Bettina's cakes, 375 - Bettina's sponge cake, 400 - Bettina's wafers, 460 - Brides' cake, 119 - Burnt sugar cake, 323 - Charlotte Russe, 463 - Chocolate cream filling, 89 - Chocolate sponge, 221 - Chocolate nougat, 341 - Chocolate, little cakes, 30 - Chocolate, moist, 38 - Date loaf cake, 347 - Date rocks, 428 - Devil's food, 178, 231 - Doughnuts, 102 - Doughnuts, potato, 126 - Drop cookies, 256 - Fancy cakes, 433 - Fudge cakes, hot, 76 - Ginger drop cakes, 286 - Gingerbread, soft, 388 - Graham cracker cake, 390 - Gold hearts, 225 - Hickory nut cake, 343 - Jumbles, 253 - Lightning tea cakes, 189 - Loaf, Bettina's nut special, 35 - Marble cake, 223 - Mocha, 419 - Molasses puffs, 208 - Marshmallow, 92 - Nut cookies, 260 - One egg cake, 58 - Orange cake, 201 - Peanut cookies, 283 - Quick cake, 132 - Rocks, 211 - Scones, 236 - Small cakes, 393 - Sour cream, 102 - Sponge, 279 - Sponge, hot water, 168 - Spiced, 137 - Washington pie, 321 - White cakes, 23 - White cake, 153 - - Cereals. - Method of cooking, 105 - Oatmeal, 67 - Oatmeal with dates, 326 - Rice, boiled, 423 - Wheat cereal, 104 - - Desserts. - Apples, Bettina, 208 - Apples, baked, 112, 277, 375, 385 - Apples, glazed, 123 - Apple sauce, 306 - Apricot sauce, 271 - Cup custard, 217 - Custards, steamed, 409 - Grapefruit cocktail, 262, 396 - Orange dessert, 398 - Pineapple, sliced, 27 - Peach cup, 358 - Sponge cake and whipped cream, 412 - Strawberries au naturel, 23 - - Drinks. - Hot chocolate, 13 - Coffee, 64 - - Eggs. - Baked, 358 - Devilled, 38 - Escalloped with cheese, 312 - Goldenrod, a la, 160 - Omelet, 122 - Poached, 47 - Scrambled, 210, 328 - Souffle, 125 - - Fish. - Codfish balls, 125 - Fish a la Bettina, 128 - Halibut steak, 26 - Halibut, sauted, 265 - Lobster, creamed, 282 - Oysters, creamed, 279 - Oyster cocktail, 230 - Oysters, creamed in ramekins, 364 - Oysters, escalloped, 314 - Oysters, fried, 303 - Oyster patties, 252 - Salmon, escalloped, 271, 361 - Salmon, loaf, 274, 447 - Salmon timbales, 23 - Tuna, creamed on toast strips, 12 - Tuna loaf, 195 - - Ice Creams and Ices. - Apricots, frozen, 172 - Chocolate sauce for ice cream, 92 - Lemon sherbet, 71 - Peaches for ice cream, 153 - Pecan ice cream, 279 - Vanilla ice cream, 153 - - Icing. - Bettina's icing, 394 - Confectioners', Bettina's, 344 - Confectioners', 79, 89 - Chocolate, 58 - "C" sugar icing, 138, 153 - Meringue, 52 - White mountain cream, 24, 71 - - Jellies and Preserves. - Cherries, canned, 109 - Currant jelly, 109, 462 - Cranberry, 323 - Fruit jelly, 268 - Fruit juice, 31 - Grapefruit marmalade, 346 - Jelly making suggestions, 110 - Apple and mint jelly, 162 - Orange marmalade, 369 - Peach butter, 99 - Strawberry preserves, 13 - Tomato jelly, 101 - - Meats. - Bacon, broiled, 146 - Bacon, liver and, 180 - Bacon, pigs in blankets, 355 - Beef balls, 170 - Beef, creamed, 68 - Beef, corned, au gratin, 367 - Beef, flank, rolled, 241 - Beef, jellied, 40 - Beef loaf, 155, 192 - Beef pie, 223 - Beef pot roast, 422 - Beef roast, 177 - Boubons, 18 - Chicken croquettes, 186, 319 - Chicken en casserole, 400 - Chicken, fried, 118 - Chicken a la king, 343, 393 - Chicken loaf, 332 - Chicken and mushroom patties, 268 - Ham, 115 - Ham, baked, 309, 374 - Ham, broiled, 236 - Ham cooked in milk, 326 - Ham en casserole, 430 - Hash, browned, 82 - Lamb chops, creole, 135 - Lamb chops, breaded, 249 - Lamb chops, broiled, 85, 285, 411 - Lamb, roast leg of, 34, 414 - Lamb stew, 388 - Liver and bacon, 180 - Meat balls, 383 - Mutton in ramekins, 288 - Pork croquettes, 425 - Pork chops, 95, 306, 398 - Pork chops with sweet potatoes, 300 - Pork tenderloins, 276, 436 - Steak, Bettina, 404 - Steak, devilled, 50 - Steak, flank, braized, 290 - Steak, Hamburger, 140 - Steak, pan-broiled, 15, 131 - Steak, round, en casserole, 408 - Steak, round, with vegetables, 238 - Steak, Swiss, 340 - Tongue, boiled, 98 - Turkey, roast, 293 - Veal birds, 88 - Veal chops, 444 - Veal, creamed, 54 - Veal cutlets, 174 - Veal loaf, 60 - Veal, breaded, 350 - Veal steak, baked, 335 - - Nuts and Candies. - Date kisses, 369 - Fudge, chocolate, 338 - Fudge, maple, 260 - Fudge, peanut, 181 - Fudge, white, 338 - Penoche, 156 - Peanut fondant, 338 - Popcorn balls, 259 - Salted almonds, 226 - Salted peanuts, 234 - Sour cream candy, 301 - - Pastry. - Apple dumpling, 288, 246 - Apricot cobbler, 192 - Berry pie, 101 - Blueberry tarts, 129 - Boston cream pie, 386 - Cheese timbales, 230 - Cherry cobbler, 454 - Chocolate pie, 183 - Cranberry pie, 307 - Cream puffs, 213 - Crust, 52 - Dutch apple cake, 115 - Lemon pie, 51 - Peach cobbler, 164 - Pumpkin, 253 - Rules for pastry, 161 - Strawberry short cake, 16 - - Pickles, Relishes, etc. - Beets, pickled, 50 - Beets, spiced, 207 - Cabbage relish, 265 - Chili sauce, 217 - Jelly pickle, 346 - Radishes, 41 - Relish for fried oysters, 303 - - Puddings. - Apricot souffle, 225 - Brown Betty, 150, 291 - Chocolate cream pudding, 187 - Chocolate custard, 380 - Cocoanut, 430 - Cocoanut blanc mange, 95 - Cornstarch fruit, 353 - Cottage pudding, 20, 238 - Cottage pudding, Bettina's, 277 - Cream, whipped, 225 - Date pudding, 356, 426 - Date pudding, steamed, 249 - Fig pudding, steamed, 351 - Lemon rice, 274 - Marble, 447 - Marshmallow cream, 199 - Marshmallow pudding, 383 - Plum pudding, Bettina's, 312 - Plum pudding, 294 - Pineapple charlotte, 296 - Prunes, 241 - Prune blanc mange, 236 - Prune souffle, 141 - Prune whip, 243, 314 - "Quick pudding", 272 - Rhubarb pudding, 86 - Rice pudding, 156 - Rice parfait, 364 - Tapioca, apple, 219, 304 - Tapioca and date, 335 - Tapioca, orange, 450 - Tapioca, strawberry, 452 - - Salads. - Apple, celery and green pepper, 99 - Asparagus, 452 - Banana, 442 - Beet, 189 - Bean, 428 - Bettina, 167, 343, 398 - Blackstone, 458 - Cabbage, 290 - Clown, 433 - Cherry, 187 - Cucumber and radish, 51 - Egg and lettuce, 414 - Fruit, 456, 460 - Grapefruit, 380 - Honolulu, 172 - Lettuce, 246, 282, 374, 408 - Lobster and salmon, 38 - Mexican, 201 - Orange and cherry, 321 - Pear, 279, 438 - Perfection salad, 300 - Potato, 207 - Salmon, 57, 213 - String bean, 230 - Sunbonnet Baby, 70 - Surprise, 252 - Tomato, 462 - Tomato, cucumber pimento, 27 - Tomato cup, 91 - Tomato, stuffed, 129 - Tuna, 233 - Washington, 371 - Vegetable, 152, 271, 319, 436, 454 - - Salad Dressing and Sauces. - Bread dressing, 241 - Bechamel sauce, 243, 445 - Butter sauce, 243 - Boiled salad dressing, 102 - Bettina dressing, 408 - Bettina's French dressing, 454 - Cranberry sauce, 310 - Custard sauce, 96 - Egg sauce, 23 - French dressing, 27 - French dressing with green peppers, 282 - Giblet gravy, 294 - Horseradish sauce, 170 - Lemon sauce, 116 - Mushroom sauce, 460 - Maitre d'Hotel, 95 - Roquefort cheese dressing, 374 - Russian dressing, 246, 314 - Salad dressing, 233 - Thousand Island salad dressing, 89, 132 - Tomato sauce, 19, 155 - Vanilla sauce, 239 - White sauces, 79 - - Sandwiches. - Bettina's, 456 - Ham, 38 - Ham, chopped, 433 - Hallowe'en, 253 - Nut-bread for sandwiches, 371 - Peanut butter, 41 - Washington's birthday, 372 - - Soups. - Bettina's soup, 442 - Cream of asparagus, 263 - Cream of celery, 396 - Cream of pea, 425 - - Vegetables. - Asparagus on toast, 303 - Cabbage, creamed, 430 - Cabbage, escalloped, 141, 216 - Cauliflower, creamed, 83 - Cauliflower, escalloped, 175 - Carrots, creamed, 131, 228, 385, 441 - Celery au gratin, 210 - Celery and eggs, 170 - Corn, creamed, 164 - Corn, oysters, 146 - Corn on the cob, 99 - Egg plant, 285 - Egg plant, escalloped, 355 - Macaroni, tomatoes, green peppers, 353 - Macaroni and cheese, 219 - Onions, creamed, 294, 404 - Onions, escalloped, 115, 419 - Onions, stuffed, 416, 450 - Peas, creamed, new, 85 - Peppers, stuffed with corn, 186 - Peppers, stuffed with cauliflower, 198 - Peppers, stuffed with rice, 75 - Potatoes, baked, 141, 385 - Potatoes, creamed, 123, 148, 256 - Potatoes, escalloped, 155, 285 - Potatoes in cream, 16 - Potatoes, cubes, 243 - Potatoes, lyonnaise, 428 - Potatoes, Bettina's, 221 - Potatoes, mashed, 54, 170 - Potatoes, Anna, 69 - Potato balls, 198 - Potato cakes, 161 - Potato croquettes, 174 - Potatoes, hashed brown, 150 - Potatoes, brown, 177 - Potato rosettes, 265 - Potatoes, sauted, 163 - Potatoes, escalloped with bacon, 358 - Potato and green corn croquettes, 135 - Rice, 288 - Rice croquettes, 411 - Rice cakes, 129 - String beans, 27 - Squash, baked, 177 - Sweet potatoes, mashed, 192, 340 - Sweet potatoes, candied, 355 - Sweet potatoes, fireless, 296 - Sweet potatoes, glazed, 266 - Tomatoes and cheese, 367 - Tomatoes, cheese, and rice, 335 - Tomatoes, devilled, 256 - Tomatoes, stuffed, 54 - Tomatoes, with rice, 183 - Turnips, 246 - Turnips, creamed, 180 - - Bettina's Suggestions. - Bettina's suggestions, 71 - Emergency shelf, 13 - Menus for cerealess breakfasts, 144, 145 - Suggestions for serving bride's cake, 119 - Pastry rules, 161 - Jelly making, 110 - - * * * * * - -Transcriber's Notes: - -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." - -Many recipes have the list of ingredients in a different order than the -directions use them. This was retained. - -Obvious punctuation errors were repaired. - -Page 16, "c" changed to "C" twice (1 C-milk) (1 C-sifted flour) - -Page 27, String Beans with Butter Sauce, "(Two portions)" moved out of -bold notation to match rest of usage. - -Page 47, "certainly" changed to "certainly" (Tennis certainly does give) - -Page 51, "saute" changed to "saute" twice (in it and saute) (tablespoon -flour and saute) - -Page 73, "bulgeted" changed to "budgeted" (that we have budgeted) - -Page 75, subtitle "BETTINA'S RECIPES" moved to after the menu list to -follow rest of usage in text. - -Page 88, Veal Birds, recipe ingredient list calls for "paprika" while -recipe directions asks for "pepper." This was retained. - -Page 88, "saute" changed to "saute" (saute until browned) - -Page 125, "Souffle" changed to "Souffle" in menu. (Egg Souffle) - -Page 125, "sauted" changed to "sauted" (and sauted in hot fat) - -Page 125, "Souffle" changed to "Souffle" in recipe title. (Egg Souffle) - -Page 126, "souffle" changed to "souffle" (sauce around the souffle) - -Page 129, the title "=Fish a La Bettina= (Four portions)" was listed -both above the menu list and after the menu as a recipe title. The first -was removed. - -Page 129, "saute" changed to "saute" (crumbs and saute in hot) - -Page 140, "Souffle" changed to "Souffle" (Prune Souffle) - -Page 141, "Souffle" changed to "Souffle" (Prune Souffle) - -Page 148, Chocolate Cookies, ingredient list calls for cinnamon but -directions do not mention when to add it. - -Page 156, Rice Pudding, "suger" changed to "sugar" (add the sugar) - -Page 163, "Sauted" changed to "Sauted" twice (Sauted Potatoes) - -Page 165, both in menu and recipe title, "Sauted" changed to "Sauted" -(Sauted Potatoes) - -Page 168, Hot Water Sponge Cake, "lmon" changed to "lemon" (1 t-grated -rind lemon) - -Page 224, "souffle" changed to "souffle" (with the souffle) - -Page 225, "Souffle" changed to "Souffle" twice (Apricot Souffle) - -Page 237, "stirr" changed to "stir" (while I stir up a little) - -Page 243, "Sauted" changed to "Sauted" (Sauted Halibut Steak) - -Page 262, "Sauted" changed to "Sauted" (Sauted Halibut) - -Page 265, "Sauted" changed to "Sauted" (Sauted Halibut) - -Page 289, word "CHAPTER" added to text of chapter header (CHAPTER XC) - -Page 290, "teasponful" changed to "teaspoonful" (a teaspoonful of salt) - -Page 309, "tap" changed to "tape" (bound with white tape) - -Page 314, "Current" changed to "Currant" (Currant Jelly) - -Page 349, "sizzlinz" changed to "sizzling" (cooker on the sizzling) - -Page 393, "hallf" changed to "half" (cut in half-inch lengths) - -Page 414, menu, "Lettuce and Egg" changed to "Egg and Lettuce" (Egg and -Lettuce Salad) - -Page 428, Bean Salad recipe, directions call for green pepper, but it is -not mentioned in the list of ingredients. - -Page 438, "Sauted" changed to "Sauted" (Sauted Potatoes) - -Page 457, "Frappe" changed to "Frappe" (Mint Frappe) - -Page 460, Mushroom Sauce recipe, actual quantity of mushrooms not -listed. - -Page 471, "Souffle" changed to "Souffle" twice (Souffle, 125) - -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. - -Page 475, "souffle" changed to "souffle" (Apricot souffle) - -Page 476, "souffle" changed to "souffle" (Prune souffle) - -Page 478, "Creaw" changed to "Cream" (Cream of celery) - - - - - - -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.txt or 42868.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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