2C-tomatoes½C-water1T-sugar1 bay leaf3 cloves1t-salt2T-gelatine
Simmer tomatoes, water, sugar, bay leaf, cloves, and saltfor ten minutes. Strain. Soak the gelatin in two tablespoons cold water, and add the hot vegetable mixture. Pour into small wet moulds. Chill for two hours and serve with salad dressing.
Boiled Salad Dressing(One cup)
2 egg yolks2T-flour1t-salt1t-mustard1/8t-paprika½t-butter1/3C-vinegar1/3C-water2T-sugar
Beat egg-yolks thoroughly and add the dry ingredients (mixed and sifted). Gradually add the vinegar and water. Cook in a double boiler until thick and creamy, or directly over small flame, stirring constantly. If whipped cream is to be used, no butter need to be added. If not, add butter the last thing. Beat with a Dover egg beater until creamy. Keep in a cool place.
Sour Cream Cookies(Three dozen)
1C-sugar½C-butter (or lard and butter mixed)2 eggs½C-sour cream or sour milk½t-soda½t-salt2t-grated nutmegabout 2C-flour, or as little as possible
Cream the fat, add the sugar. Cream again. Add the eggs well beaten, sour milk, one cup flour, soda, salt and nutmeg mixed and sifted together. Add the rest of the flour. Roll out to one-third of an inch thickness, cut any desired shape, and bake in a moderately hot oven for fifteen minutes. Sugar mixed with a little flour may be sifted over the dough before cutting. Raisins may also be pressed into the top of each cooky.
Doughnuts(Thirty)
¼C-sugar1 egg beaten2/3C-milk2C-flour½t-salt¼t-cinnamon2t-baking powder
Mix the beaten egg and sugar, add the milk, flour, salt, cinnamon and baking powder, sifted together. Take one-half of the dough, and roll out one-third of an inch thick. Cut with a doughnut cutter. Roll and cut the other half. Put the scraps together and roll again. Fry in deep fat, turning until a delicate brown. Drain on brown paper.
POLLY AND THE CHILDREN
"WILL you look at the way that child eats her cereal!" ejaculated Polly at the breakfast table. "And I simply can't get her to eat it at home! In fact, on warm days like this, she won't eat any breakfast at all."
"I like Aunt Betty's cereal; it looks so pretty," explained little Dorothy gravely, looking down at her plate of moulded cereal surrounded by plump red raspberries.
"I hope you don't mind my serving it cold today," said Bettina. "It seemed so warm yesterday that I cooked the cereal and put it in moulds in the refrigerator."
"No indeed! The change is a regular treat for the children. They like fixed-up things like this, and it certainly does give anyone an appetite."
"Well, in hot weather, no one feels much like eating, anyhow, so I try to make things as attractive as I can. And I want the children to have just what they like.... You needn't be afraid of this cream, Polly. We buy it from a neighbor, and I am absolutely sure that it is both clean and good. I'm ashamed to say that we have no certified milk in this town. Isn't that dreadful? And people keep on buying it of dairies that they don't know one thing about! Why, I've seen women who had just moved to town, and who knew nothing about conditions here, begin housekeeping by cleaning house thoroughly from top to bottom, and at the same time, leave an order for milk with the first dairy wagon that happened to drive down their street! And they buy groceries and meat from the nearest stores without knowing that three blocksaway there may be other stores that are better, cleaner and less expensive. Shouldn't you think that women would insist upon knowing all about the food they are giving their children? It seems to me that much common sense in a housewife is a great deal more important even than knowing how to cook and sew."
"I think that knowing how to plan and buy is more important than knowing how to do things with your hands," said Polly. "After all, it's the result that counts. You're a wonder, Bettina, because you have a useful head and useful hands, too, but I haven't. So I try to know as much as possible about every article of food and clothing that I buy, and to be sure that I am getting the very best value from Tom's money, but I don't know how to cook or sew or trim hats or embroider. I like friends and babies and outdoor exercise, but I'll confess that I don't like housework."
"Well, Tom and the children seem to be perfectly contented and happy, and so do you. Therefore, you are a successful housekeeper."
"You are the right kind of a sister-in-law to have, Betty! I quite approve of Bob's choice!"
The breakfast that morning consisted of:
Moulded Cream of WheatRaspberriesSugar CreamPoached Eggs on ToastCoffee
BETTINA'S RECIPES
(All measurements are level)
Wheat Cereal(Three portions)
1C-wheat2T-cold water1/3C-raspberries
Cook the wheat according to the instructions on the package, only cook twice as long as the directions suggest. Mix cereal and cold water. Add boiling water slowly. This method prevents lumping. Wet individual moulds with cold water, place raspberries around the inside of the mould and fill with the wheat. Allow to remain in mould for fifteen minutes.Remove from mould, surround with more berries and serve. If desired cold, chill in the refrigerator. Cereals may be cooked in a double boiler or a fireless cooker.
Method of Cooking Cereals
Put the water and salt in the upper part of double boiler and place directly over the flame. When the water boils, add the cereal very slowly, stirring constantly. Cook for five minutes directly over the fire. Place the upper part in the lower part of the double boiler containing boiling water, and cook the required time. All cereals must be thoroughly cooked.
Twenty little jelly-glasses, twenty pots of jam,Twenty jars of pickles and preserves,Making other wealth than this appear a stupid sham,——Ah, you dears! What color, gleam and curves!
Woman holding up canned jar of jelly
BETTINA PUTS UP FRUIT
Woman and girl at canning cupboard
"HONK! Honk!" sounded an auto horn at Bettina's door one cool morning, as a crowd of lively voices also summoned her.
"Bettina, O, Bettina! We've come to get you to play tennis with us this morning. You must! You've been neglecting us for Bob and we're jealous."
"Oh, girls, I simply can't! I have just bought quarts and quarts of cherries and currants of a boy who came to the door, and I must take today to put them up!"
"That's easy! Leave 'em till tomorrow!" said Alice cheerfully.
"I can't do that, because they're just at the canning point and it isn't a good thing to have them a bit over-ripe. Then these are freshly picked, and that is the best way to have them."
"I'll stay and help; may I?" said Ruth, who had suddenly developed a deep interest in things domestic.
"Why, of course I'd love to have you, Ruth, but seeding cherries is slow work, and I believe that playing tennis would be more exciting."
"But not half so interesting as to hear you tell me how you do things. I love to listen."
"We'll all stay," suggested Mary. "It'll do us good. But you'll have to lend us big aprons; can you?" And she looked down at her white middy, skirt, and shoes.
"Come on!" shouted Elsie. "You can lecture as we seed cherries, Bettina. How are you going to put them up?"
"Well, Bob likes plain currant jelly, and plain canned cherries awfully well. I may preserve some cherries with currant juice, too, but I think I'll not do anything very elaborate today."
"Goodness, that sounds elaborate enough to suit me! Will you be looking over the currants while we are stoning cherries?"
"Leave the stones in half of them, girls; many people like them that way better."
"What were you doing to all those jars?"
"Just getting ready to sterilize them. You see I'll put them on a folded cloth, in this big kettle of cold water. Then I'll slowly heat the water to the boiling point, and fill the jars immediately with the fruit and syrup. I must scald the rubber rings, too, before I use them."
Bettina was rapidly looking over currants as she talked. "Girls, do you notice my jelly strainer? See, it's a piece of cheese-cloth fastened into a wire strainer. It can be attached to any kettle. I haven't used it yet, but I know that it will be very convenient. You know it's best to strain the juice through the cheese-cloth without pressure. If I have the cloth double, the juice will be quite clear. If I wanted an especially clear jelly, I could even have the juice pass through a flannel or felt bag."
"How on earth can you tell when the jelly jells?" asked Ruth.
"Well, I test it this way. I take up, in a cold silver spoon, a little of the mixture that is cooking. If it jells and breaks from the spoon, it has been cooking long enough. Of course I remove the rest from the fire while testing it, because it might be done."
"Bettina, cooking and jelly-making and things like that seem to be so natural for you!" cried Ruth. "I get so frightenedsometimes when I think what if I should be a poor housekeeper and make Fred unhappy!"
"Alice," said Mary, "Heaven forbid that either of us should ever be talking like that about a man!"
"Goodness, I should say so!" declared Alice emphatically, a little too emphatically, thought Bettina.
BETTINA'S RECIPES
(All measurements are level)
Currant Jelly
2 qts. currantssugar
Pick over currants, but do not remove the stems. Wash and drain. Mash a few with a vegetable masher in the bottom of a porcelain-lined or granite kettle. Add more currants and mash. Continue adding currants until all are used. Bring to a boil slowly and let simmer without stirring until the currants appear white. Strain through a coarse strainer, and allow juice to drain through a jelly bag. Measure the juice, and boil ten minutes. Gradually add an equal amount of heated sugar, stirring occasionally to prevent burning, and continue boiling until the test shows that the mixture has jelled. When filling sterilized glasses, place them in a pan containing a little boiling water. This keeps the glasses from breaking when hot jelly is poured in. Fill and set the glasses of jelly aside to cool. Cover with hot melted paraffin.
Canned Cherries
6 qts. cherries1½ qts. sugar½ pt. water
Measure the cherries after the stems have been removed. Stone if desired. If they are stoned, be sure to save the juice. Put the sugar and water in a kettle and stir over the fire until the sugar is dissolved. Add the cherries and heat slowly to the boiling point. Boil ten minutes skimming carefully. Put into sterilized jars, filling the jars to overflowing with the syrup. Seal securely. (When filling the jars stand them in a pan containing boiling water. This keeps them from breaking.)
Bettina's Jelly-Making Suggestions
1. Use a porcelain-lined or a granite kettle.
2. Let juice drip from a cheese cloth or flannel bag.
3. Measure equal quantities juice and sugar.
4. Boil juice ten minutes, add heated sugar. (Heated by being placed in warm oven.)
5. Boil until it drops thick from a cold silver spoon, or jells on a plate.
6. The smaller the quantity of jelly made at a time, the clearer it is.
7. Cook no more than three cups of juice at a time.
8. Skim carefully.
9. Boil regularly.
10. Pour in sterilized glasses.
11. Let stand in bright sun twenty-four hours.
12. Cover with very hot paraffin. This kills any bacteria that may have collected.
13. Keep jelly in a cool, dark, dry place.
A COOL SUMMER DAY
"WHY, hello, Ruth!" cried Bettina at the door one afternoon. "I haven't seen you for weeks, it seems to me! What have you been doing? Come in and give an account of yourself!"
"First let me deliver these nasturtiums that mother sent," said Ruth. "She always remembers how fond you are of flowers."
"Thank you, they're lovely! I need them tonight for my table, too. Will you come into the kitchen with me while I put these in water?"
"M-m," said Ruth. "Something smells good! In the oven?"
"Yes, pork chops, baked apples and escalloped potatoes. Peek in and see 'em."
"Outch!" cried Ruth, holding her hand in sudden pain. "I forgot that that pan was hot, and started to pull it out to see better! I'm a perfect idiot! I do that every time I have anything in the oven!"
"That's a shame, Ruth, dear! Here, apply a little of this olive oil! It's the nearest remedy I have. Vaseline is good, too, or baking soda. Hold it with the damp cloth to keep out the air."
"It feels better already," said Ruth. "I made some gingerbread last evening for dinner—Fred was there—and burned my hand in the same way exactly. And even at such a cost the gingerbread wasn't very good. I think I didn't bake it quite long enough. How long ought it to be in the oven?"
"Well, gingerbread takes longer than most quick-breads.Here, let me give you my time-guide for baking, and you can keep it in your card-index. Then it's always at hand when you want to refer to it."
"Thank you, that's a good idea, Bettina. May I sit down here at the kitchen table and copy it?"
"Do, I'll get you a pencil and a piece of paper. Ruth, won't you stay to dinner tonight?"
"I can't possibly, Bettina. I am going out with mother, and should be at home now dressing. Oh, by the way, I had a chance to refer last night to something you made me copy and put with my recipe cards. 'How to Remove Grass Stains'! I got it on my white dress—a dreadful looking stain—and immediately referred to my card-index. It said, 'Moisten with alcohol or camphor, allow to stand five minutes, and wash out with clear water.' The stain came out like magic! I used camphor; we didn't happen to have any alcohol in the house."
"I'm so glad it came out; that is such a pretty white dress. And weren't you glad you knew just where to find a remedy? It seems a little trouble to index things, but it is really worth doing."
"I think so, too. Well, there's Bob, and I must rush off. Bob, you're going to have a good dinner tonight! I've just been investigating!"
Bob had:
Pork Chops Escalloped PotatoesBaked ApplesBread ButterFresh PearsTea
BETTINA'S RECIPES
(All measurements are level)
Baked Apples
4 apples8T-sugar½C-water½t-cinnamon2T-butter
Select apples of uniform size. Wash and core. Place in a pan, cover the bottom with water. Fill each cavity with sugar,a dash of powdered cinnamon and a tiny lump of butter. Bake for thirty minutes, basting occasionally. Serve around the platter of pork chops.
Bettina's Time-Guide for Baking Quick Breads
Pop-overs—Thirty minutes in a hot oven.
Baking-powder biscuits—Ten to fifteen minutes in a hot oven.
Corn bread—Twenty-five to forty minutes in a moderate oven.
Muffins—Twenty to twenty-five minutes in a moderate oven.
Gingerbread—Thirty to forty-five minutes in a slow oven.
BOB AND BETTINA ALONE
"WHY, Bob, look at the front of your Palm Beach suit!" exclaimed Bettina, after she had greeted Bob at the door. "What in the world have you been doing?"
"Pretty bad; isn't it!" said he, ruefully. "Frank Dixon brought me home in his car, and he had some sort of engine trouble. We worked on it for awhile, but couldn't fix it, so he phoned the garage and I came home on the street car. I must have rubbed up against some grease. Do you suppose my clothes are spoiled?"
"No-o," said Bettina, slowly, "not if I get at them. Let me see; what is it that takes out auto grease? Oh, I know! Bob, you go and change your clothes right away while I'm cooking the meat for dinner. Then I'll doctor these."
"What will you do to them?"
"I'll rub them with lard, and let it stay on them for about an hour. Then after dinner I'll wash them out in warm water and soap, and then—well, Bob, I believe they'll be all as good as new."
"I thank you, Mrs. Bettina."
When Bob returned and Bettina was putting the dinner on the table, she smiled to herself over a new idea that had popped into her head.
"Bob, what would you think if I should enter some of my nut-bread at the state fair?"
"Well, is that what you've been smiling at all this time? I think it would be fine. If I were judge you'd get first prize ina minute! Say, strikes me this is a pretty good dinner!"
It consisted of:
Ham Mashed PotatoesEscalloped OnionsRolls ButterDutch Apple Cake Coffee
BETTINA'S RECIPES
(All measurements are level)
Ham(Three portions)
2/3lb.ham2T-water
Wipe a slice of ham (one-third of an inch thick) and remove the rind. Place in a hot frying-pan. Add the water. Cook until brown on both sides (about fifteen minutes).
Escalloped Onions(Two portions)
1C-cooked onions½C-vegetable white sauce3T-fresh bread crumbs2T-butter
Mix the onions with the white sauce and pour into a buttered baking dish. Melt the butter and add the fresh bread crumbs. Place the buttered crumbs on top of the onions. Brown the mixture in the oven (about fifteen minutes).
Dutch Apple Cake(Two portions)
1C-flour¼t-salt2t-baking powder1T-butter1 egg well beaten1/3C-milk1 sour apple2T-sugar½t-cinnamon
Mix flour, salt and baking powder. Cut in the butter. Add the milk and egg. Mix well. Spread one-half an inch thick in a shallow pan. Pare and cut the apples in lengthwise sections. Lay in rows in the dough with the sharp edges pressed lightly into the dough. Mix the sugar and cinnamon and sprinkle over the top. Bake thirty minutes in a moderate oven. Serve with lemon sauce.
Lemon Sauce(Two portions)
½C-sugar1/8t-salt1t-flour1C-water1t-butter2T-lemon juice
Mix the sugar, salt and flour well. Add the water slowly. Cook seven minutes. Add the butter and lemon juice. Serve hot.
BETTINA ATTENDS A MORNING WEDDING
"HOW lovely!" Bettina whispered to Bob after the beautiful ceremony had taken place in the rustic grape arbor. "How like Cousin Kate this is! But I had no idea that Frances planned to be married out of doors, had you?"
"She told me that they were hoping for fair weather, but weren't counting on it."
"And this is a regular golden day; isn't it! What a time to remember! Bob, look at Cousin Kate's flowers! A natural altar, without decoration! Poppies, sweet-peas, nasturtiums, cosmos, more kinds than I can count! It's a little earlier than they usually have weddings, too; isn't nine-thirty early?"
"Yes, but Frances thought that this would be the prettiest time for it, and you know they aren't at all conventional."
"What are you two gossiping about?" shouted big Cousin Charles in Bettina's ear: "don't you see enough of each other at home without avoiding the rest of us at a time like this? Go and kiss the bride and congratulate the groom as soon as you can get to them. Fanny wants to see you particularly, Bettina. Breakfast is to be served on the porch; don't forget that you two are to be at the bride's table!"
The wide porch looked very charming. Each table seated four, except the one for the bridal party and near relatives, which was in the center, surrounded by the others. On each table was a basket of pink sweet-peas and trailing greenery. Each simple white place-card held a flower or two, slipped through two parallel cuts across the corner. Frances was seated at the groom's left, and at her left sat her new brother-in-law,who was the best man. Next to him was the minister's wife, then jolly Cousin Charles, the bride's father, then the groom's mother. At the right of the groom sat Anne, Fanny's sister, who was maid-of-honor; and next to her sat the clergyman. Then came the bride's mother and the groom's father. Beyond him sat Bettina, then Bettina's cousin Harry, then Aunt Nell and Bob. That was all, for there were few near relatives and Bettina's father and mother were in California.
"Frances looks well; doesn't she?" said Aunt Nell to Bettina. "No showers, no parties or excitement, and you can see how simple the wedding has been. Cousin Kate is so sensible, and so is Frances. I can tell you already that the breakfast menu will be dainty and delicious, but simple."
She was right, for it consisted of:
Watermelon Cubes(Served in Sherbet Glasses)Fried Spring Chicken New PotatoesCreamed PeasHot Rolls ButterCurrant Jelly Peach Ice CreamBride's Cake CoffeeNuts Candy
BETTINA'S RECIPES
(All measurements are level)
Fried Chicken
1 2½-lb.chicken4T-flour2t-salt½t-paprika4T-fat (lard and butter)2T-water
To Prepare the Chicken for Serving and Cooking
Cut the legs from the body, break the joint at the thigh and cut in two. Cut off the neck and wings. Break the breastbone and cut in two lengthwise. Break the back in two pieces lengthwise, if desired. Plunge the pieces into cold water and allow to drain. Sprinkle each piece with salt and paprika, and roll in flour. Place the fat in a frying-pan. When very hot add the chicken. Allow all the pieces to brown thoroughly; cover the pan with a lid and add the water, lower the fire and cookover a moderate fire for thirty minutes. Turn frequently to prevent scorching.
Gravy(Six portions)
3T-fat from frying-pan1T-butter6T-flour1t-salt¼t-paprika1½C-milk1t-parsley chopped
Loosen the pieces of chicken which have stuck to the frying-pan, add the butter, stir constantly until the butter "bubbles," add the flour, salt and paprika. Mix thoroughly. Add the milk slowly, cook for two minutes, add the chopped parsley and pour the gravy into a gravy bowl for serving.
Bride's Cake(Thirty pieces)
1½C-sugar½C-butter2½C-flour1/8t-salt2/3C-milk3t-baking powder¼t-cream of tartar½t-almond extract1t-vanilla4 egg-whites
Cream the butter, add the sugar and continue creaming the mixture. Mix and sift three times the flour, salt, baking powder and cream of tartar. Add these dry ingredients alternately with the milk to the first mixture. Add the almond and vanilla extracts. Beat two minutes. Cut and fold in the egg-whites which have been stiffly beaten. Pour the cake batter into a large, round loaf cake pan, having a hole in the center. Bake forty-five minutes in a moderate oven. When the cake is removed from the oven, allow it to stand in a warm place for five minutes, then with a spatula and a sharp knife, carefully loosen the cake from the sides, and turn out onto a cake cooler. When cool, cover with White Mountain Cream Icing.
Suggestions for Serving the Bride's Cake
The Bride's Cake may be baked in this form and placed in the center of the table for the central decoration. A tall, slender vase, filled with the flowers used in decorating, may be placed in the hole in the cake. Place the cake upon a pasteboard box four inches high and one inch wider than the cake.This gives space to decorate around the cake. The cake and box may be placed on a reflector, which gives a very pretty effect. If cake boxes containing wedding cakes are distributed among the guests as favors, use the one in the round pan for central decoration and bake others in square pan. Square pieces may then be cut, wrapped in waxed paper, and placed in the boxes.
AFTER THE "TEA"
"DOESN'T it bore you to think of cooking when you've been out all afternoon?" asked Mrs. Dixon, wearily. "And today the refreshments were so elaborate and everything was so stiff and tiresome!"
"I usually anticipate feeling this way," said Bettina, "and plan to have something at home that is already prepared, and that I can get together without much trouble. Then I put on a house dress as quickly as I can, for I can't bear to cook in party clothes. But I'm sure I don't know what I am going to have for dinner tonight. Bob and I had planned to go downtown to dinner with some friends, but just before I went out this afternoon he phoned that the invitation had been withdrawn because of somebody's illness."
"Goodness!" cried Mrs. Dixon, "what will you do? Go downtown yourselves?"
"No; Bob doesn't enjoy that, and neither do I. I can manage somehow, for of course there are always things in the house to get. I'll tell you. I'll phone Bob to bring Mr. Dixon here, and you can see what an emergency supper is like."
"Oh, I couldn't think of it! You're tired, and it's nearly six now!"
"Well, what of that? You can help. And I know you're dreading to get dinner at home. We'll just combine forces."
Bettina went to the telephone and called Bob. "Hello, dear! Please bring Mr. Dixon home to dinner with you; Charlotte is going to stay. And if you come in his car, will you stop onthe way and get a watermelon that has been on ice? Be sure it's cold!"
"And now," she said to Mrs. Dixon, "let me get into a house-dress, and then for a sight of the refrigerator."
"Oh, what beautiful glazed apples!" exclaimed Mrs. Dixon ten minutes later.
"They were to have been for breakfast, but I'll have them for dinner instead. Then there are enough cold boiled potatoes for creamed potatoes; and, besides that, we'll have an omelet. And then I'll stir up some emergency biscuit——"
"And you can explain everything that you do!"
"Well, for the omelet—we'll take four good-sized eggs—one for each of us——"
"What else goes in? Milk?"
"No, I think that hot water makes a more tender omelet. Then I'll use a few grains of baking powder to assist in holding it up, though that isn't necessary. We'll beat the yolks and whites separately till they're very light. Goodness! There come the men!"
"Here's your watermelon, Bettina!" called Bob. "A big fellow! Don't forget to save the rind for pickles, will you? Why, hello, Mrs. Dixon! Frank's here!"
The menu that night consisted of:
Omelet Creamed PotatoesGlazed ApplesEmergency Biscuit ButterWatermelon
BETTINA'S RECIPES
(All measurements are level)
Omelet(Four portions)
4 eggs4T-hot water½t-salt1/8t-pepper1T-buttera little parsley
Beat the yolks until thick and lemon colored. Add hot water (one tablespoonful to an egg), salt and pepper. Beat the whites till stiff and dry. Cut and fold into the first mixture. Heat the omelet pan, add the butter, turn the pan so that themelted butter covers the sides and bottom of the pan. Turn in the mixture, spread evenly, turn down the fire and allow the omelet to cook slowly. Turn the pan so that the omelet will brown evenly. When well puffed and delicately browned underneath, place the pan on the center shelf in a moderate oven to finish cooking the top of the omelet. Crease across center with knife and fold over very carefully. Allow to remain a moment in pan. Turn gently with a spatula onto a hot platter. Garnish with parsley. An omelet is sufficiently cooked when it is firm to the touch when pressed by the finger.
Creamed Potatoes(Four portions)
2C-cold diced potatoes1T-chopped parsley1T-chopped pimento½t-salt1/8t-paprika1C-vegetable white sauce
Add the potatoes, sprinkled with salt and pepper, to vegetable white sauce. Add pimento and parsley. Cook three minutes, stirring constantly.
Emergency Biscuit
2C-flour4t-baking powder½t-salt3T-fat (lard and butter)7/8C-milk
Mix the dry ingredients and cut in the fat. Add the milk, mixing with a knife. Drop by spoonfuls on a buttered pan, placing one inch apart. Bake twelve minutes in a hot oven.
Glazed Apples(Six portions)
6 apples1½C-"C" sugar1½C-water1t-butter
Boil the sugar and water six minutes in a deep saucepan. Do not stir. Pare and core the apples. Place them in the syrup as soon as pared, to prevent them from discoloring. Cook until apples are tender. Remove the apples from the syrup and boil the sugar and water longer if it is not thick enough. Add the butter to the syrup and pour in and around the apples. Serve hot or cold. Granulated sugar may be used, but "C" sugar gives a better flavor.
BETTINA GIVES A PORCH BREAKFAST
BETTINA had risen early that beautiful July morning, for she had much to do. Bob had insisted upon helping her, and at eight, Ruth was coming.
"Such a simple breakfast after all, Bob! Do you think she'll like it?"
"Sure she will! If she doesn't I'll disown her! Say, Bettina, I haven't had my breakfast yet, and ten o'clock sounds far away. May I have just one doughnut with my coffee?"
"Why, Bobby, Bobby! Did I forget you? Your Aunt Elizabeth and the whole suffrage cause is on my mind this morning, but I didn't think even that could make me forget you. Help yourself to anything you see that looks good!"
The Aunt Elizabeth on Bettina's mind was an aunt of Bob's who was to be in town between nine and twelve, in conference with some of the leading suffragists of the city. She wished to see the bungalow, and at ten o'clock Bettina was giving a breakfast for her and the women with whom she was to confer. It was with fear and trepidation that Bettina had invited them, although she declared to herself that she was sure, sure, sure, of every dish on the menu!
As she arranged the great graceful yellow poppies in the center of the porch table, set for six, she was feeling somewhat nervous.
"Bob, you must go now, or you'll be too late for the train. Take a taxi home, not a street car."
"Taxi! You don't know my Aunt Elizabeth. She'd say, 'Say, young man, if you aren't saving your money any betterthan this, you ought to be.' And we'd probably end by walking."
"Hurry, dear."
The train proved to be late, and Ruth and Bettina were ready to the last detail. While beautiful, distinguished-looking Aunt Elizabeth was dressing, Bettina was meeting guests at the door. Before she realized it, she had introduced everybody to the guest of honor, and was ushering them out to her charming porch table.
"Oh, Ruth," she said in the kitchen, "isn't my Aunt Elizabeth lovely? I'll say 'mine' now, not Bob's. I was in such a hurry that I forgot to be frightened."
The breakfast consisted of:
Moulded Cereal on Bananas Whipped CreamCodfish Balls Egg SouffléGreen PeasTwin Mountain Muffins JellyDoughnuts Coffee
BETTINA'S RECIPES
(All measurements are level)
Codfish Balls(Four portions)
1C-raw salt fish2C-raw potatoes1t-butter½C-cracker crumbs1 egg, well-beaten¼t-peppermore salt if needed1T-water
Shred the fish. Pare and quarter potatoes. Place the fish and potatoes in a stewpan and cover with boiling water. Boil twenty-five minutes or till the potatoes are soft. Do not boil too long or they will become soggy. Drain well, mash and beat until light. Add butter, seasoning and egg. Shape, roll in crumbs, egg mixed with water, more crumbs, and fry in deep fat. These may be shaped into flat cakes, rolled in flour and sautéd in hot fat. Garnish with parsley.
Egg Soufflé(Four portions)