A Thousand Ways to Please a Husband With Bettina's Best Recipes (22 page)

Filling
(Six portions)

1 C-sugar
5 T-flour
¹
/
₈
t-salt
2 C-milk
2 egg yolks
1½ squares melted chocolate
½ 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.

"B
IG 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)

1½ C-cooked chopped chicken
¼ t-celery salt
1 t-lemon juice
1 t-parsley chopped fine
¼ C-thick white sauce
½ 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
½ t-salt
1 egg-yolk
¼ C-milk
2 T-bread crumbs
¹
/
₈
t-pepper
½ 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
½ 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
½ C-sugar
¼ t-salt
1½ 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.

"A
ND 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 ½-inch cubes
¹
/
₃
C-cold boiled potatoes, cubed
¹
/
₃
C-diced celery
1 hard-cooked egg, diced
¹
/
₃
C-diced cucumber
½ t-salt
½ 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)

1½ C-flour
¾ C-granulated or powdered sugar
2 t-baking powder
¹
/
₃
t-salt
3 T-butter (melted)
1 egg
½ C-milk
½ 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.

"O
H, 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
¼ lb. salt pork, ground
¼ t-onion salt
¹
/
₃
C-fresh bread crumbs
1 egg
½ t-salt
¹
/
₈
t-pepper
¹
/
₈
C-tomato
¼ 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
¾ 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
½ t-cinnamon
1 C-flour
2 t-baking powder
¹
/
₃
t-salt
2 T-butter
¹
/
₃
C-milk
¹
/
₃
C-sugar
½ C-water
½ 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.

"O
H, 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."