"See here, Ruth," said Bob, "you want Fred to get half the credit for the artistic job I'm going to do. Well, for your sake, I may let him help a little, but I'm bossing the work, I can tell you. Why, I'm particular." That evening's menu consisted of: Breaded Lamb Chops
Baked Potatoes Creamed Peas
Sliced Tomatoes Steamed Date Pudding Coffee
Salad Dressing Lemon Sauce
BETTINA'S RECIPES (All measurements are level) Breaded Lamb Chops (Four portions) 4 chops 1 egg-yolk 1 T-water ½ C-bread crumbs ½ t-salt 1 T-butter Wash and look over the chops carefully to remove any particles of bone. Beat the egg yolk and water. Dip each chop into the egg mixture, and then roll in the crumbs, to which the salt has been added. Place in a buttered pan, dot well with butter, and bake twenty-five minutes in a hot oven. Steamed Date Pudding 2/ C-soft, fresh bread crumbs 3 2/ C-flour 3 2 t-baking powder 2/ C-fine chopped suet 3 2/ C-sugar 3 1 egg 2/ C-dates, chopped fine 3 ½ t-salt 1 t-vanilla 2/ C-milk 3 Mix all the ingredients in the order given. Stir well for two minutes, and place in a buttered mould. Steam two hours on the stove or in the fireless cooker. Serve hot with lemon sauce. Lemon Sauce ½ C-sugar 1 T-flour 1 C-water 2 T-lemon juice
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