A Thousand Ways to Please a Husband With Bettina's Best Recipes (51 page)

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
½ t-paprika
½ 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
½ 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.

A
FTER 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
¼ C-water
1¼ C-flour
2 t-salt
½ 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
¼ lb. cream cheese (white)
3 T-chopped nut meats
3 T-butter
¼ 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.

"A
ND 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, ½ inch thick
3 T-chopped green pepper
½ t-salt
¼ 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
¼ C-hot milk
1 C-whipped cream
½ t-vanilla
4 thin pieces sponge cake
¼ 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
Soufflé
125

Fish.

Codfish balls
125
Fish a la Bettina
128
Halibut steak
26
Halibut, sautéd
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