¼ t-paprika 1 T-milk Wash and peel medium-sized potatoes; cook in boiling water (salted) until tender. (About twenty minutes.) Drain and shake over the fire a minute or two until they are a little dry. Either mash with potato masher, or put through potato ricer. Add butter, salt, paprika and milk. Beat till very light, fluffy and white. Reheat by setting the saucepan in a larger kettle containing boiling water. Place over flame. More milk may be needed. Pile them lightly on the hot dish in which they are to be served. Stuffed Tomatoes Bettina (Two portions) 2 firm, good-sized tomatoes 3 T-fresh bread crumbs 2 T-left-over cooked vegetables (peas, beans, celery or corn) 1 T-chopped cooked ham or cooked bacon 1/ t-paprika 8 1 T-egg 1 t-melted butter ½ t-salt Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use. Carefully scoop out the pulp, being careful to leave the shell firm. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika. Cook the mixture four minutes over the fire. Fill the shells with the cooked mixture. Put the slices back on the tomatoes. Place in a small pan and bake twenty minutes in a hot oven.
[55]
CHAPTER XIV
[56]
A SUNDAY EVENING TEA
"W
HAT kind of tea is this?" Ruth inquired one Sunday evening on the porch.
"Why, this is a mixture of green and black tea," said Bettina. "I like that better for iced tea than either kind alone." "I like tea," said Fred, "although perhaps that isn't considered a manly sentiment in this country. I hope you do too, Ruth. Nothing seems so cozy to me as tea and toast. And I like iced tea like this in the summertime. An uncle of mine is very fond of tea, and has offered to send me some that he considers particularly fine. I believe that Orange Pekoe is his favorite."
