"I'll tell you," said Bob, "I'll make some popcorn balls. I've made them before, and I know exactly how." "I'll help," said Bettina. "No, I won't need you at all; I'm the chef." "Well, Bobbie, at least you'll let me look on. May I be washing the dishes at the same time?" "Yes, I'll permit that. These are going to be champion popcorn balls, I can tell you, Bettina—as big as pumpkins!" "We'll serve them in that large flat wicker basket, and I'm sure they'll look and taste delicious. But we must hurry, Bob; it's after seven now!" For dinner that night they had: Broiled Ham Mashed Potatoes Chili Sauce Creamed Onions Hot Scones Prune Blanc Mange with Cream BETTINA'S RECIPES (All measurements are level) Broiled Ham (Four portions) 1 lb. ham 2 C-milk Soak a one-half inch slice of ham in one cup of lukewarm milk for half an hour. Drain and wipe dry. Place in a hot tin pan and cook for five minutes directly under the flame, turning frequently to prevent burning. Scones (Fourteen scones) 2 C-flour 4 t-baking powder 1/ t-salt 3 2 T-lard 1 egg 2/ C-milk 3 1 T-"C" sugar ½ t-cinnamon Mix the flour, baking-powder and salt. Cut in the lard with a knife, add all but one teaspoonful of the beaten egg, then add the milk gradually. Mix with a knife into a soft dough. Pat into a square shape one-half inch thick. Brush over the top with one teaspoonful of egg and sprinkle with the sugar and cinnamon (mixed thoroughly). Cut into one and one-half inch squares. Place in a tin pan and bake twelve minutes in a hot oven. Prune Blanc Mange (Four portions) 2 T-cornstarch 2 T-sugar 4 T-cold milk
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