how high-spirited Alice is. Well, she isn't to be surpassed by anyone in anything she cares to do! Oh, I forgot, Bob, she gave me some cakes to bring to you, and also some salted nuts."
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"Hurray for Alice! She's some friend all right! What else did you have at the party?" "Such good salad—she gave me the recipe—well, her menu consisted of: Honolulu Salad Frozen Apricots Salted Nuts
Graham Bread Sandwiches White Cake Coffee
BETTINA'S RECIPES (All measurements are level) Honolulu Salad (Six portions) 6 slices canned pineapple ½ C-cottage cheese 1 T-chopped pimento 1 t-chopped green pepper ¼ t-salt 6 nut-meat halves 6 pieces of lettuce 6 T-salad dressing Add the chopped pimento, green pepper and salt to the cottage cheese. Work all together well, shape into balls one inch in diameter. Place a ball in the center of each slice of pineapple, which has been arranged upon a piece of lettuce. Place a nut meat upon the top of each cheese ball. Serve one tablespoon of salad dressing upon each service. Frozen Apricots (Six portions) 2 C-peeled and quartered apricots 1 C-sugar 2 T-lemon juice 1 C-water 1 egg-white Cook apricots, sugar and water until the apricots are soft. (About five minutes.) Cool, add the lemon juice and freeze. When the mixture is half frozen, add the stiffly beaten white and continue freezing until stiff. More sugar may be used if desired.
CHAPTER L A DINNER COOKED IN THE MORNING
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