Clown Salad Animal SandwichesPicnic LemonadeBrick Ice Cream Fancy CakesCandies
BETTINA'S RECIPES
(All measurements are level)
Sandwiches(Forty)
3 loaves bread½lb.butter1½C-ham, minced or ground fine3 hard-cooked eggs3T-chopped pickles2/3C-salad dressing1/3t-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 pineapple12T-salad dressing24 filberts2 canned pimentos12 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)
½C-butter1C-sugar8 egg-yolks½C-milk1¾C-flour2t-baking powder2t-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.
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 PotatoesBread ButterRaspberry JamVegetable Salad Salad DressingTapioca PuddingCoffee
BETTINA'S RECIPES
(All measurements are level)
Pork Tenderloin(Three portions)
1lb.pork tenderloin1t-salt2T-water¼t-paprika1t-chopped parsley1T-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 tomato9 slices of cucumber2T-chopped onion1T-chopped pimento1t-salt¼t-paprika2T-chopped green pepper2T-nut meats3 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-yolks1T-sugar½t-salt2T-flour¼C-vinegar1/3C-sour cream2T-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.
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 spreadwith butter and peanut butter. Come into the kitchen and I'll show you how they're made."
For dinner they had:
Lamb Chops Sautéd PotatoesCreamed PeasPeanut Butter RollsPear Salad Cheese WafersChocolate PieCoffee
BETTINA'S RECIPES
(All measurements are level)
Peanut Butter and Fruit Rolls(Eight rolls)
1½C-flour3t-baking powder2T-lard¼t-salt½C-milk2T-peanut butter3T-currants½T-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 pears½C-cottage cheese¼t-salt1/8t-paprika2T-nut meats2 dates, cut fine1T-pimento, cut fine5T-salad dressing3 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. Placea tablespoon of salad dressing on the top. Serve very cold.
Cheese Wafers
6 salted wafers½T-butter2T-yellow cream cheese½T-pimento, cut fine1/8t-salt1/8t-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.
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-dayFor the guest whose name is May!
Woman looking out open window, cherub on sill
IN HOUSECLEANING TIME
Woman cooking at stove
"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 CrackersBanana SaladHot BiscuitsCanned Peaches Chocolate CookiesTea
BETTINA'S RECIPES
(All measurements are level)
Bettina Soup(Three portions)
3C-meat stock (left over)½C-cooked rice½C-tomato pulp1T-sliced onion½t-salt¼t-paprika3 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 bananas½C-shelled peanuts, broken in halves½C-celery, cut small1T-lemon juice½t-salt¼t-paprika½C-salad dressing3 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)
1½C-flour3t-baking powder¼t-salt1½T-lard½C-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.
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 PotatoesCarrots Bechamel SauceBread ButterPeaches Custard Sauce
BETTINA'S RECIPES
(All measurements are level)
Veal Chops(Two portions)
2 chops1t-salt¼t-paprika4T-flour1T-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)
1C-carrots3C-boiling water1t-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)
1T-butter1T-flour¼t-salt1/8t-pepper1 egg-yolk2/3C-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.
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 SauceBaked PotatoesBread ButterMarble Pudding Whipped CreamIced Tea
BETTINA'S RECIPES
(All measurements are level)
Salmon Loaf(Two portions)
2/3C-flaked, canned salmon1/3C-cracker crumbs½t-salt¼t-paprika1 egg1/3C-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)
3T-flour2T-butter¼C-liquor from the salmon2/3C-milk1 egg, hard-cooked and chopped fine½t-salt1T-pickle, chopped fine½t-chopped parsley¼t-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
1C-flour2t-baking powder¼t-cinnamon1/8t-salt½C-sugar1 egg2T-melted butter¼C-water½t-vanilla½ 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. Addthe 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.
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 PotatoesStuffed OnionsBread Currant JellyOrange Tapioca Whipped CreamCoffee
BETTINA'S RECIPES
(All measurements are level)
Stuffed Onions(Two portions)
2 large Spanish onions3T-soft bread crumbs1t-egg½t-chopped parsley½t-salt2t-melted butter½t-celery salt¼C-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)
4T-orange juice2t-lemon juice5T-sugar2/3C-boiling water2T-powdered tapioca¼t-salt1 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
1/3C-thick cream2T-sugar½t-lemon extract½t-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.
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 CreamBread ButterAsparagus Salad Salad DressingStrawberry Tapioca
BETTINA'S RECIPES
(All measurements are level)
Asparagus Salad(Three portions)
18 stalks of asparagus½t-salt3C-water3 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)
4T-olive oil2T-lemon juice¼t-salt¼t-paprika1T-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
3T-granulated tapioca4T-sugar1¼C-hot water1/8t-salt½t-vanilla1C-strawberries¼C-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.
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 PotatoesCauliflower with Butter SauceVegetable Salad French DressingCherry Cobbler CreamCoffee
BETTINA'S RECIPES
(All measurements are level)
Vegetable Salad(Four portions)
2 tomatoes12 slices of cucumber4T-cottage cheese½t-celery salt1t-salt¼t-paprika8 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)
2T-lemon juice5T-olive oil1t-salt¼t-paprika1t-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)
2C-cherries, stemmed and pitted2/3C-sugar2t-flour1T-water1/8t-salt1C-flour1t-baking powder¼t-salt1T-sugar2T-butter6T-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.
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 SandwichesOrange SherbetBettina's Cake, White Mountain Cream IcingCoffeeNuts Candy
BETTINA'S RECIPES
(All measurements are level)
Fruit Salad(Twelve portions)
3C-diced pineapple1C-nut meats, cut in small pieces½C-oranges, cut in small pieces½C-marshmallows, cut fine½C-red cherries, cut fine1/3C-figs, cut fine1C-salad dressing½C-whipped cream12 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)
½C-creamed cheese3T-pickles, chopped fine½C-pimento olives, chopped fine2T-salad dressing¼t-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.