you made at home. Do come. I can't promise you an elaborate dinner tonight, for my funds are very low and I must be careful. But I had planned to make an apple pie myself. Bob is so fond of it that no matter what else we may have, an apple pie dinner is a feast to him." "But goodness, Bettina! I might spoil it!" "No, you wouldn't, and I would show you just what to do. I suspect that you handled the dough too much before and that was what made the pie seem tough." "I suppose I did; I was so anxious to have it well mixed." "Did you use your fingers in mixing in the shortening? I know that many good cooks do it, but it is really better to use a knife, with the blade flat. And then roll the pastry out just as lightly as possible." "Do you make pastry with lard or butter?" "I usually make it with an equal amount of each. Lard makes a more tender crust than butter, and a whiter crust, but I think butter gives it a better flavor." Bettina and Ruth had reached home by this time, and Bettina brought out the materials for Ruth's pie. "I'll give you ice-water to moisten the pastry," said she; "it isn't necessary, but it is really better in the summer time. And while you're mixing in the shortening with this knife, I'll be cooking some eggs hard for eggs a la goldenrod which I am going to give you tonight." "Eggs a la goldenrod!" exclaimed Ruth, "How good that does sound!" "It is a very good luncheon-dish, but I find it also good for dinner when I'm not having meat. I think it looks appetizing, too." "I must learn how to make it. You know Father comes home at noon, and it is hard to think of a variety of luncheon-dishes. I usually have eggs or cheese in some form or other, but 'eggs a la goldenrod,' are new to me." "We also have cottage-cheese tonight," said Bettina. "I plan to make it about once a week. Ruth, I believe I hear Bob now! Well, he'll have to wait half an hour or more for his dinner!" That night they had: Eggs a la Goldenrod Strained Honey Bread Apple Pie
Potato Cakes Cottage Cheese Butter Coffee
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