Bettina's Confectioner's Icing

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• six cups of cold water
• one-fourth cup of milk
• 8 slices thin bacon 1/4 t-salt 1/8 t-paprika remove the rind from long
• 3 slices of bacon 1/4 t-salt 1/8 t-paprika 2 t-flour 1 c-milk broil the bacon
• three pieces of bacon
• one tablespoon of granulated sugar on the top
• one tablespoon of the peach juice
• a cup of sugar may be needed
• a pound of sugar
• a cup of milk
• 2 t-cream 1/2 t-vanilla extract 1/2 t-lemon extract 1 c-powdered sugar mix
• 1/2 t-vanilla extract 1/2 t-lemon extract 1 c-powdered sugar mix the cream
• 1/2 t-lemon extract 1 c-powdered sugar mix the cream
• 1 c-powdered sugar mix the cream
• four portions
• 2 t-granulated gelatin 4 t-cold water 3/4 c-vinegar from a jar of sweet pickles
• 4 t-cold water 3/4 c-vinegar from a jar of sweet pickles 2 t-sweet pickles
• 3/4 c-vinegar from a jar of sweet pickles 2 t-sweet pickles
• 2 t-sweet pickles
• 1 t-olives
• 1 t-spiced peach
• 1 t-pickled melon rind soak the gelatin in cold water
• four small ones
• one-half pints
• 6 grapefruit 4 lemons 1 orange 1 lb
• 4 lemons 1 orange 1 lb
• 1 orange 1 lb
• 6 c-cold water
• twelve pieces
• 1 c-flour 2 t-baking powder 1/2 t-salt 1 c-sugar 2 eggs 1 t-vanilla 1 c-dates
• 2 t-baking powder 1/2 t-salt 1 c-sugar 2 eggs 1 t-vanilla 1 c-dates
• 1/2 t-salt 1 c-sugar 2 eggs 1 t-vanilla 1 c-dates
• 1 c-sugar 2 eggs 1 t-vanilla 1 c-dates
• 2 eggs 1 t-vanilla 1 c-dates
• 1 t-vanilla 1 c-dates
• 1 c-dates
• 1/2 c-nut meats
• two-thirds full
• half way up the side of the can
• two-thirds full in a larger covered utensil holding boiling water
• 1 t-egg
• 1 t-water 2/3 c-cracker crumbs
• 2/3 c-cracker crumbs
• 2 t-lard 1/4 t-salt 1 t-butter 1/8 t-paprika wipe the meat
• 1/4 t-salt 1 t-butter 1/8 t-paprika wipe the meat
• 1 t-butter 1/8 t-paprika wipe the meat
• 1/8 t-paprika wipe the meat
• four pieces
• one side
• 1 t-butter 2 t-flour 1/2 t-salt 1/2 c-water 1/4 c-milk remove the breaded veal
• 2 t-flour 1/2 t-salt 1/2 c-water 1/4 c-milk remove the breaded veal from the p
• 1/2 t-salt 1/2 c-water 1/4 c-milk remove the breaded veal from the pan
• 1/2 c-water 1/4 c-milk remove the breaded veal from the pan
• 1/4 c-milk remove the breaded veal from the pan
• 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
• 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/
• 1/2 t-ginger 2/3 t-cinnamon 1/4 t-nutmeg 1/2 c-molasses 1/2 c-milk 1/2 c-suet
• 2/3 t-cinnamon 1/4 t-nutmeg 1/2 c-molasses 1/2 c-milk 1/2 c-suet
• 1/4 t-nutmeg 1/2 c-molasses 1/2 c-milk 1/2 c-suet
• 1/2 c-molasses 1/2 c-milk 1/2 c-suet
• 1/2 c-milk 1/2 c-suet
• 1/2 c-suet
• 1/3 c-chopped figs 1/3 c-stoned raisins 1/3 t-lemon extract mix the flour
• 1/3 c-stoned raisins 1/3 t-lemon extract mix the flour
• 1/3 t-lemon extract mix the flour
• 1 egg 1/2 c-sugar 1/2 c-hot water 1 t-lemon juice
• 1/2 c-sugar 1/2 c-hot water 1 t-lemon juice
• 1/2 c-hot water 1 t-lemon juice
• 1 t-lemon juice
• 1 t-lemon extract beat the egg vigorously
• twelve guests at one large round table
• three portions
• 1/3 c-macaroni 3 c-water 1 t-salt 1 c-canned tomatoes 3 t-chopped green pepper 1
• 3 c-water 1 t-salt 1 c-canned tomatoes 3 t-chopped green pepper 1/4 t-salt 1/4 t
• 1 t-salt 1 c-canned tomatoes 3 t-chopped green pepper 1/4 t-salt 1/4 t-celery sa
• 1 c-canned tomatoes 3 t-chopped green pepper 1/4 t-salt 1/4 t-celery salt 1/8 t
• 3 t-chopped green pepper 1/4 t-salt 1/4 t-celery salt 1/8 t-onion salt 3 t-chees
• 1/4 t-salt 1/4 t-celery salt 1/8 t-onion salt 3 t-cheese
• 1/4 t-celery salt 1/8 t-onion salt 3 t-cheese
• 1/8 t-onion salt 3 t-cheese
• 3 t-cheese
• 2/3 c-meat stock
• 1/4 c-crumbs 1 t-butter boil the water
• 1 t-butter boil the water
• 1/2 c-water 1/2 c-cherry juice 3 t-corn starch 1/8 t-salt 3 t-sugar 1 egg-yolk 1
• 1/2 c-cherry juice 3 t-corn starch 1/8 t-salt 3 t-sugar 1 egg-yolk 1 egg-white
• 3 t-corn starch 1/8 t-salt 3 t-sugar 1 egg-yolk 1 egg-white mix thoroughly
• 1/8 t-salt 3 t-sugar 1 egg-yolk 1 egg-white mix thoroughly the corn starch
• 3 t-sugar 1 egg-yolk 1 egg-white mix thoroughly the corn starch
• 1 egg-yolk 1 egg-white mix thoroughly the corn starch
• 1 egg-white mix thoroughly the corn starch
• 1/2 c-cherry juice 1/2 c-water 1 t-flour 1/2 t-lemon extract 1/8 t-salt 2 t-suga
• 1/2 c-water 1 t-flour 1/2 t-lemon extract 1/8 t-salt 2 t-sugar 1/4 c-cherries
• 1 t-flour 1/2 t-lemon extract 1/8 t-salt 2 t-sugar 1/4 c-cherries
• 1/2 t-lemon extract 1/8 t-salt 2 t-sugar 1/4 c-cherries
• 1/8 t-salt 2 t-sugar 1/4 c-cherries
• 2 t-sugar 1/4 c-cherries
• 1/4 c-cherries
• four bettina
• four good seats
• 1 c-oysters 8 slices thin bacon 1/4 t-salt 1/8 t-paprika remove the rind from
• 1/4 t-salt 1/8 t-paprika remove the rind from long
• 1/8 t-paprika remove the rind from long
• six portions
• 6 large sweet potatoes 1 c-brown sugar 1/2 c-water 1 t-salt 1 t-butter wash th
• 1 c-brown sugar 1/2 c-water 1 t-salt 1 t-butter wash the potatoes thoroughly
• 1/2 c-water 1 t-salt 1 t-butter wash the potatoes thoroughly
• 1 t-salt 1 t-butter wash the potatoes thoroughly
• 1 t-butter wash the potatoes thoroughly
• 2 c-cubed egg-plant 3 t-butter 3 t-flour 1/2 t-salt 1/4 t-pepper 1-1/2 c-milk
• 3 t-butter 3 t-flour 1/2 t-salt 1/4 t-pepper 1-1/2 c-milk remove the skin from
• 3 t-flour 1/2 t-salt 1/4 t-pepper 1-1/2 c-milk remove the skin from the egg-pl
• 1/2 t-salt 1/4 t-pepper 1-1/2 c-milk remove the skin from the egg-plant
• 1/4 t-pepper 1-1/2 c-milk remove the skin from the egg-plant
• 1-1/2 c-milk remove the skin from the egg-plant
• one above
• 1 c-flour 2 t-baking powder 1/4 c
• 2 t-baking powder 1/4 c
• 10 dates
• 1/8 t-salt 1 egg 1/3 c-milk 1/2 t-vanilla 3 t-melted butter mix the flour
• 1 egg 1/3 c-milk 1/2 t-vanilla 3 t-melted butter mix the flour
• 1/3 c-milk 1/2 t-vanilla 3 t-melted butter mix the flour
• 1/2 t-vanilla 3 t-melted butter mix the flour
• 3 t-melted butter mix the flour
• two portions
• 2 eggs 1/2 c-milk 2 t-soft bread crumbs 1 t-butter 1/4 t-salt 1/8 t-paprika bu
• 1/2 c-milk 2 t-soft bread crumbs 1 t-butter 1/4 t-salt 1/8 t-paprika butter tw
• 2 t-soft bread crumbs 1 t-butter 1/4 t-salt 1/8 t-paprika butter two individua
• 1 t-butter 1/4 t-salt 1/8 t-paprika butter two individual moulds
• 1/4 t-salt 1/8 t-paprika butter two individual moulds
• 1/8 t-paprika butter two individual moulds
• 3 medium-sized potatoes 3 slices of bacon 1/4 t-salt 1/8 t-paprika 2 t-flour 1 c
• 1/4 t-salt 1/8 t-paprika 2 t-flour 1 c-milk broil the bacon
• 1/8 t-paprika 2 t-flour 1 c-milk broil the bacon
• 2 t-flour 1 c-milk broil the bacon
• 1 c-milk broil the bacon
• three parts
• 4 halves of canned peaches
• 1 t-egg 3 t-milk 2/3 c-flour 1-1/2 t-baking powder 1/8 t-salt 1 t-melted butter
• 3 t-milk 2/3 c-flour 1-1/2 t-baking powder 1/8 t-salt 1 t-melted butter 1/4 t-va
• 2/3 c-flour 1-1/2 t-baking powder 1/8 t-salt 1 t-melted butter 1/4 t-vanilla 2 t
• 1-1/2 t-baking powder 1/8 t-salt 1 t-melted butter 1/4 t-vanilla 2 t-sugar mas
• 1/8 t-salt 1 t-melted butter 1/4 t-vanilla 2 t-sugar mash two peach halves
• 1 t-melted butter 1/4 t-vanilla 2 t-sugar mash two peach halves
• 1/4 t-vanilla 2 t-sugar mash two peach halves
• 2 t-sugar mash two peach halves
• 2/3 c-peach juice 1 t-lemon juice 1 t-flour 1/2 t-butter 1/4 t-salt mix one ta
• 1 t-lemon juice 1 t-flour 1/2 t-butter 1/4 t-salt mix one tablespoon of the pe
• 1 t-flour 1/2 t-butter 1/4 t-salt mix one tablespoon of the peach juice
• 1/2 t-butter 1/4 t-salt mix one tablespoon of the peach juice
• 1/4 t-salt mix one tablespoon of the peach juice
• 2/3 c-flaked salmon 1 t-butter 1 t-flour 2/3 c-milk 1/2 t-salt 1/4 t-paprika 1 h
• 1 t-butter 1 t-flour 2/3 c-milk 1/2 t-salt 1/4 t-paprika 1 hard-cooked egg 1 t-l
• 1 t-flour 2/3 c-milk 1/2 t-salt 1/4 t-paprika 1 hard-cooked egg 1 t-lemon juice
• 2/3 c-milk 1/2 t-salt 1/4 t-paprika 1 hard-cooked egg 1 t-lemon juice 3 t-choppe
• 1/2 t-salt 1/4 t-paprika 1 hard-cooked egg 1 t-lemon juice 3 t-chopped sour pick
• 1/4 t-paprika 1 hard-cooked egg 1 t-lemon juice 3 t-chopped sour pickle 1/2 t-mi
• 1 hard-cooked egg 1 t-lemon juice 3 t-chopped sour pickle 1/2 t-minced parsley 4
• 1 t-lemon juice 3 t-chopped sour pickle 1/2 t-minced parsley 4 t-cracker crumbs
• 3 t-chopped sour pickle 1/2 t-minced parsley 4 t-cracker crumbs 1 t-butter mel
• 1/2 t-minced parsley 4 t-cracker crumbs 1 t-butter melt the butter
• 4 t-cracker crumbs 1 t-butter melt the butter
• 1 t-butter melt the butter
• 1-1/2 c-flour 2 t-baking powder 1/4 t-salt 2 t-lard 1 t-egg 1/2 c-milk
• 2 t-baking powder 1/4 t-salt 2 t-lard 1 t-egg 1/2 c-milk
• 1/4 t-salt 2 t-lard 1 t-egg 1/2 c-milk
• 2 t-lard 1 t-egg 1/2 c-milk
• 1 t-egg 1/2 c-milk
• 1/2 c-milk
• salt
• lemon juice
• pepper
• paprika
• parsley

Also mentioned in the method: peanut, nuts

Directions

1. 2 T-cream 1/2 t-vanilla extract 1/2 t-lemon extract 1 C-powdered sugar

2. 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.)

3. CHAPTER CIX

4. THE DIXONS COME TO DINNER

5. "SHALL I open this jar of grapefruit marmalade?" asked Charlotte, who was helping Bettina to prepare dinner.

6. "Yes, Charlotte, if you will."

7. "How nice it is, Bettina! How long do you cook it before you add the sugar?"

8. "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."

9. "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?"

10. "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."

11. "Well, perhaps I haven't had a sharp enough knife. Oh, Bettina, what delicious looking cake! Is it fruit cake?"

12. "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."

13. "I should think it might be."

14. "Tonight, though, I am serving just sliced oranges with it."

15. "That will be a delicious dessert, I think. Listen! Is that Bob and Frank coming in?"

16. For dinner that night they had:

17. Roast Beef Browned Potatoes Gravy Bettina's Jelly Pickle Bread Grapefruit Marmalade Date Loaf Cake Sliced Oranges Coffee

18. BETTINA'S RECIPES

19. (All measurements are level)

20. Bettina's Jelly Pickle= (Four portions)

21. 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

22. 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.

23. Grapefruit Marmalade= (One and one-half pints)

24. 6 grapefruit 4 lemons 1 orange 1 lb. sugar for each lb. of fruit 6 C-cold water for each lb. of fruit

25. 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.

26. Date Loaf Cake= (Twelve pieces)

27. 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

28. 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.

29. _FEBRUARY._

30. _Cold and snowy February Does seem slow and trying, very. Still, a month made gay by Cupid Never could be wholly stupid._

31. CHAPTER CX

32. A STEAMED PUDDING

33. "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."

34. "Just a steamed fig pudding, Ruth. The simplest thing in the world!"

35. "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."

36. "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."

37. "We haven't a cooker, you know. Could I make a steamed pudding that same way on the stove?"

38. "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."

39. "I shall certainly try it tomorrow, Bettina!"

40. For dinner that night Bettina served:

41. Breaded Veal Creamed Potatoes Browned Sauce Spinach with Hard Cooked Eggs Bread Butter Spiced Peaches Fig Pudding Foamy Sauce Coffee

42. BETTINA'S RECIPES

43. (All measurements are level)

44. Breaded Veal= (Four portions)

45. 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

46. 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.

47. Browned Gravy= (Four portions)

48. 1 T-butter 2 T-flour 1/2 t-salt 1/2 C-water 1/4 C-milk

49. 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.

50. Bettina's Steamed Fig Pudding= (Four portions)

51. 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

52. 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.

53. Foamy Sauce= (Four portions)

54. 1 egg 1/2 C-sugar 1/2 C-hot water 1 T-lemon juice or 1 t-lemon extract

55. 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.)

56. CHAPTER CXI

57. ON VALENTINE'S DAY

58. "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----"

59. "A valentine luncheon? With red hearts everywhere, I suppose?"

60. "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!"

61. "Sweet potato croquettes? That's a new one on me!"

62. "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."

63. "That was Valentine's day with a vengeance; wasn't it?"

64. "Yes, but it was lovely, Bob!"

65. That night Bettina served:

66. Broiled Steak Baked Potatoes Macaroni with Tomatoes and Green Peppers Bread Butter Cornstarch Fruit Pudding Cherry Sauce Coffee

67. BETTINA'S RECIPES

68. (All measurements are level)

69. Macaroni, Tomatoes and Green Peppers= (Three portions)

70. 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

71. 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.

72. Corn Starch Fruit Pudding= (Three portions)

73. 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

74. 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.

75. Cherry Sauce= (Three portions)

76. 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

77. 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.

78. CHAPTER CXII

79. RUTH GIVES A DINNER FOR FOUR

80. BETTINA and Bob arrived at half-past six, as Ruth had requested.

81. "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!"

82. But it was not Ruth after all.

83. "Why, Fred; hello!" said Bob. "Did you come early to assist the cook?"

84. "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!"

85. 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----"

86. "Shame on you, Fred!" interrupted Ruth, coming in with flushed cheeks above her dainty white apron. "Did he receive you properly?"

87. "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."

88. "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?"

89. Ruth's dinner consisted of:

90. Pigs in Blankets Candied Sweet Potatoes Escalloped Egg Plant Bread Butter Date Pudding Cream

91. BETTINA'S RECIPES

92. (All measurements are level)

93. Pigs in Blankets= (Four portions)

94. 1 C-oysters 8 slices thin bacon 1/4 t-salt 1/8 t-paprika

95. 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.

96. Candied Sweet Potatoes= (Six portions)

97. 6 large sweet potatoes 1 C-brown sugar 1/2 C-water 1 t-salt 1 T-butter

98. 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.

99. Escalloped Egg Plant= (Six portions)

100. 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.

101. Date Pudding= (Four portions)

102. 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

103. 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.

104. CHAPTER CXIII

105. ALICE PRACTISES ECONOMY

106. "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?"

107. "Getting dinner? That is what I must be doing very soon. I stopped in for only a minute on my way home."

108. "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!"

109. "What is that? Harry doesn't like it?"

110. "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----"

111. "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."

112. That night Alice served:

113. Baked Eggs Potatoes Escalloped with Bacon Baking Powder Biscuits Butter Peach Cup with Peach Sauce Tea

114. BETTINA'S RECIPES

115. (All measurements are level)

116. THE RECIPES ALICE USED

117. Baked Eggs= (Two portions)

118. 2 eggs 1/2 C-milk 2 T-soft bread crumbs 1 T-butter 1/4 t-salt 1/8 t-paprika

119. 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.

120. Potatoes Escalloped with Bacon= (Two portions)

121. 3 medium-sized potatoes 3 slices of bacon 1/4 t-salt 1/8 t-paprika 2 T-flour 1 C-milk

122. 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.

123. Peach Cup= (Two portions)

124. 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

125. 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.

126. Peach Sauce= (Two portions)

127. 2/3 C-peach juice 1 T-lemon juice 1 T-flour 1/2 t-butter 1/4 t-salt

128. 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.

129. CHAPTER CXIV

130. A COMPANY DINNER FOR BOB

131. "SOME dinner tonight," remarked Bob, as he sat down at the table. "Were you expecting company that didn't show up?"

132. "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."

133. "No danger of that," said Bob, emphatically. "But what are all these economical things she is serving?"

134. "Wait, I wrote some of them down. Listen. Here is one:

135. Peanut Croquettes Olive Sauce Duchess Potatoes Creamed Beets Parker House Rolls Orange Marmalade Pea and Cheese Salad Wafers Apricot Ice Sponge Cake

136. "How's that? And here's another:

137. Creamed Tuna Stuffed Potatoes Mock Egg Plant Whole Wheat Muffins Grape Jelly Russian Salad Fairy Gingerbread Hard Sauce

138. "Well," said Bob, "they sound good, but not so good as the dinners you give me."

139. That evening Bettina served:

140. Escalloped Salmon Baked Potatoes Creamed Cabbage Egg Rolls Currant Jelly Chocolate Kisses Coffee

141. BETTINA'S RECIPES

142. (All measurements are level)

143. Escalloped Salmon= (Two portions)

144. 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

145. 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.

146. Egg Rolls= (Two portions)