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 FudgePeanut Brittle Peanut Fondant
BETTINA'S RECIPES
(All measurements are level)
Chocolate Fudge(One pound)
2C-sugar1C-sugar, "C"¼t-cream of tartar1T-butter2 squares or two ounces of chocolate1C-milk1t-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)
3C-sugar½C-milk1/3t-cream of tartar1T-butter1t-vanilla
Mix and cook the same as chocolate fudge.
Bettina's Peanut Fondant(One and one-half pound)
2C-"C" sugar½C-milk¼t-cream of tartar1T-butter2/3C-roasted, shelled peanuts¼t-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.
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 PotatoesCreamed CauliflowerBread ButterChocolate Nougat CakeCoffee
BETTINA'S RECIPES
(All measurements are level)
Swiss Steak(Three portions)
1lb.of round steak two-thirds of an inch thick5T-flour1 bay leaf¼t-salt1/8t-pepper½C-water1T-onion2 cloves1T-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 potatoes2C-water½t-salt1T-butter2T-milk¼t-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
4T-butter2/3C-sugar2 squares of chocolate2T-sugar2T-water1 egg½C-milk11/3C-flour2t-baking powder½t-soda½t-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.
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 crêpe 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 ToastLight Rolls ButterBettina Salad Salad DressingCheese WafersStrawberry Sherbet Hickory Nut CakeCoffeeCandied Orange Peel
BETTINA'S RECIPES
(All measurements are level)
Chicken a la King(Three portions)
2/3C-cold, cooked chicken, diced3T-butter1T-green pepper, cut fine1T-pimento, cut fine1/8t-celery salt2T-flour1½C-milk¼t-salt1 egg-yolk, beaten3 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 pineapple3 halves of pears6 marshmallows3 maraschino cherries6 halves of nut meats3T-salad dressing3T-whipped cream3 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
1/3C-butter1½C-sugar2 eggs½C-chopped hickory nut meats4t-baking powder2C-flour¾C-milk½t-vanilla½t-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
2T-cream½t-vanilla extract½t-lemon extract1C-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.)
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 PotatoesGravyBettina's Jelly PickleBread Grapefruit MarmaladeDate Loaf Cake Sliced OrangesCoffee
BETTINA'S RECIPES
(All measurements are level)
Bettina's Jelly Pickle(Four portions)
2t-granulated gelatin4T-cold water¾C-vinegar from a jar of sweet pickles2T-sweet pickles, chopped fine1T-olives, chopped fine1T-spiced peach, chopped fine1T-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 grapefruit4 lemons1 orange1lb.sugar for eachlb.of fruit6C-cold water for eachlb.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)
1C-flour2t-baking powder½t-salt1C-sugar2 eggs1t-vanilla1C-dates, cut fine½C-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.
Cold and snowy FebruaryDoes seem slow and trying, very.Still, a month made gay by CupidNever could be wholly stupid.
Woman and cherub making heart shaped cookies
A STEAMED PUDDING
Woman pushing tea trolley to couple seated
"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 PotatoesBrowned SauceSpinach with Hard Cooked EggsBread ButterSpiced PeachesFig Pudding Foamy SauceCoffee
BETTINA'S RECIPES
(All measurements are level)
Breaded Veal(Four portions)
1lb.veal round steak, cut one-half an inch thick1T-egg (either the white or the yolk)1T-water2/3C-cracker crumbs, or dry bread crumbs2T-lard¼t-salt1T-butter1/8t-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)
1T-butter2T-flour½t-salt½C-water¼C-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)
1C-flour½t-soda½t-ginger2/3t-cinnamon¼t-nutmeg½C-molasses½C-milk½C-suet, chopped fine1/3C-chopped figs1/3C-stoned raisins1/3t-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 egg½C-sugar½C-hot water1T-lemon juice or 1t-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.)
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 PotatoesMacaroni with Tomatoes and Green PeppersBread ButterCornstarch Fruit PuddingCherry SauceCoffee
BETTINA'S RECIPES
(All measurements are level)
Macaroni, Tomatoes and Green Peppers(Three portions)
1/3C-macaroni3C-water1t-salt1C-canned tomatoes3T-chopped green pepper¼t-salt¼t-celery salt1/8t-onion salt3T-cheese, cut fine2/3C-meat stock or milk¼C-crumbs1T-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)
½C-water½C-cherry juice3T-corn starch1/8t-salt3T-sugar1 egg-yolk1 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)
½C-cherry juice½C-water1T-flour½t-lemon extract1/8t-salt2T-sugar¼C-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.
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 PotatoesEscalloped Egg PlantBread ButterDate Pudding Cream
BETTINA'S RECIPES
(All measurements are level)
Pigs in Blankets(Four portions)
1C-oysters8 slices thin bacon¼t-salt1/8t-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 potatoes1C-brown sugar½C-water1t-salt1T-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)
2C-cubed egg-plant3T-butter3T-flour½t-salt¼t-pepper1½C-milk
Remove the skin from the egg-plant, and cut into slices aquarter 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)
1C-flour2t-baking powder¼C-"C" sugar10 dates, cut fine1/8t-salt1 egg1/3C-milk½t-vanilla3T-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.
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 EggsPotatoes Escalloped with BaconBaking Powder Biscuits ButterPeach Cup with Peach SauceTea
BETTINA'S RECIPES
(All measurements are level)
THE RECIPES ALICE USED
Baked Eggs(Two portions)
2 eggs½C-milk2T-soft bread crumbs1T-butter¼t-salt1/8t-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 potatoes3 slices of bacon¼t-salt1/8t-paprika2T-flour1C-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, sweetened1T-egg3T-milk2/3C-flour1½t-baking powder1/8t-salt1t-melted butter¼t-vanilla2T-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)
2/3C-peach juice1T-lemon juice1T-flour½t-butter¼t-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.
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: