car, will you stop on the way and get a watermelon that has been on ice? Be sure it's cold!"
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"And now," she said to Mrs. Dixon, "let me get into a house-dress, and then for a sight of the refrigerator." "Oh, what beautiful glazed apples!" exclaimed Mrs. Dixon ten minutes later. "They were to have been for breakfast, but I'll have them for dinner instead. Then there are enough cold boiled potatoes for creamed potatoes; and, besides that, we'll have an omelet. And then I'll stir up some emergency biscuit——" "And you can explain everything that you do!" "Well, for the omelet—we'll take four good-sized eggs—one for each of us ——" "What else goes in? Milk?" "No, I think that hot water makes a more tender omelet. Then I'll use a few grains of baking powder to assist in holding it up, though that isn't necessary. We'll beat the yolks and whites separately till they're very light. Goodness! There come the men!" "Here's your watermelon, Bettina!" called Bob. "A big fellow! Don't forget to save the rind for pickles, will you? Why, hello, Mrs. Dixon! Frank's here!" The menu that night consisted of: Omelet
Creamed Potatoes
Glazed Apples Emergency Biscuit Watermelon
Butter
BETTINA'S RECIPES (All measurements are level) Omelet (Four portions) 4 eggs 4 T-hot water ½ t-salt 1/ t-pepper 8 1 T-butter a little parsley Beat the yolks until thick and lemon colored. Add hot water (one tablespoonful to an egg), salt and pepper. Beat the whites till stiff and dry. Cut and fold into the first mixture. Heat the omelet pan, add the butter, turn the pan so that the melted butter covers the sides and bottom of the pan. Turn in the mixture, spread evenly, turn down the fire and allow the omelet to cook slowly. Turn the pan so that the omelet will brown evenly. When well puffed and delicately browned underneath, place the pan on the center shelf in a moderate oven to finish cooking the top of the
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