XVII Bob Gets Breakfast on Sunday

"Boo!" shouted Bob in her ear, as she hung up the receiver. "I discovered your dark secret this morning! Frank Dixon told me!" "Well, what did you think of it?" "The only possible solution in that case. You are their good angel—that is, if she doesn't poison Frank with her cooking, or burn the house down when she's lighting the fire." "She won't, don't worry! She takes to housekeeping as if she had always done it. Her house is immaculate; she has been cleaning and dusting and polishing from morning to night. I'm almost ashamed of mine!" "I'm not!" said Bob, decidedly. "I don't see how you can keep it clean at all with a man like me scattering papers and cigar ashes everywhere. And I'm always losing my belongings, and always will, I suppose." "That's only a sign that we haven't discovered the proper place for them all yet. But we'll work it out in time. Well, are you hungry?" "Hungry? I should say so! Why, I could almost eat you!" "Well, Bob, we have a rainy-day dinner tonight that I hope you'll enjoy. Hash! Does that frighten you?" "Not your hash, Betty." "Well, everything is ready."

The rainy evening menu consisted of: Browned Hash Creamed Cauliflower Date Muffins Butter Apple Sauce Cake Chocolate

BETTINA'S RECIPES

(All measurements are level) Browned Hash (Two portions) 1 C-chopped cold cooked beef 1 C-cold boiled potatoes diced a few drops of onion juice 2/3 t-salt ¼ t-pepper 1 T-milk 1 T-fat (lard, butter or one-half of each)

Mix all the ingredients thoroughly. Spread the mixture evenly in a hot fryingpan in which the fat has been placed. Cook without stirring until a crust is formed on the bottom; fold over like an omelet and place on a hot platter. Creamed Cauliflower (Two portions)

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1 head cauliflower 4 C-water 1 t-salt 1 C-vegetable white sauce

Separate cauliflower into sections, wash well and cook in boiling salted water until tender. (About half an hour.) Drain and cover with vegetable white sauce. Date Muffins (Ten muffins) ¼ C-sugar ¼ C-dates cut fine 1 egg ¼ t-salt ¾ C-milk 1¾ C-flour 4 t-baking powder 2 T-butter (melted)

Mix the sugar, dates, baking powder, flour and salt. Add milk in which one egg has been beaten. Beat two minutes. Add butter, melted. Fill well-buttered muffin pans half full of the mixture, and place in the oven. Bake twenty minutes. Serve hot or cold.

Apple Sauce Cake (Ten portions) ½ C-butter 1 C-sugar 1 egg, beaten light 1¾ C-flour 1 t-soda 1½ t-cinnamon ½ t-powdered cloves 1 C-hot, thick, strained, sweetened apple sauce 1 C-mixed, chopped raisins, nut meats and dates 1 t-vanilla

Cream the butter, add the sugar gradually. Stir well. Add the well-beaten egg. Mix the soda and apple-sauce, and add to the first ingredients. Alternately with the flour and spices, add the vanilla and fruit. Beat for two minutes. Turn into a square pan, and sift granulated sugar over the top. Bake in a moderate oven one-half hour.

CHAPTER XXII

BUYING A REFRIGERATOR

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"S OMETHING in refrigerators?" said the clerk politely to Mrs. Dixon and Bettina. "You talk to him," said Mrs. Dixon. "I don't know a thing about a refrigerator; that's why I begged you to come." "Well," considered Bettina, her red brown head on one side, "we want one that will hold not less than a hundred pounds of ice. The large ones are much more economical in the long run. Here, Mrs. Dixon, is a hundred-pound fellow. May we examine it, please?" "Certainly, madam." "No, this won't do. See, Mrs. Dixon, the trap is in the bottom of the food chamber. That is wasteful and inconvenient, because in cleaning it you would have to leave the door of the larger compartment open. That would let the cold air out and waste the ice. Anyhow, you know the trap is the sewer of the refrigerator, and has no business in the food chamber. The trap really ought to be in the bottom of the ice chamber, where it can be cleaned without removing the food, or opening the door of the food compartment. Besides, I prefer to have the ice put in at a door on the side of the front, not on the top. Yes, here is the kind I mean. I like this trap, too. See, Mrs. Dixon, isn't it fine? It has a white enamel lining and shelves of open wire that can be removed." "It looks nice, doesn't it? And when I get some white shelf paper on those shelves it will be like an attractive cupboard." "Oh, my dear! You mustn't do that! That would prevent the circulation of air through the ice-box, which is the very thing that makes the food compartment cold. You see, that circulation of air goes on through these open-wire shelves. Another thing, I've seen people cover the ice with newspapers to keep it from melting, as they thought. But they were mistaken. Any friction causes warmth, and ice keeps better when there is nothing touching it." "Well, if you like this one, I'll ask the price of it." "It will be expensive, I'm afraid, but the most economical in the long run. Are you staying downtown to meet Mr. Dixon?" "Yes, I'd like him to see the refrigerator. He takes such an interest in these household things I'm getting." "Well, good-bye, dear. I must hurry home to get dinner. It won't take long, but I'll have to go, or Bob will get there first, and I'm a little sentimental about being there to greet him at the door."

Bettina's dinner that night consisted of: Broiled Lamb Chops Boiled New Potatoes New Peas in Cream Vegetable Salad Bread Butter Rhubarb Pudding

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BETTINA'S RECIPES

(All measurements are level) Broiled Lamb Chops (Three portions) 3 chops 1 t-salt

Wipe chops and place in a red-hot frying-pan. As soon as the under surface is seared, turn and sear the other side. Turn down the fire a little, and continue to cook, turning chops often. Cook seven minutes if liked rare. When cooked, sprinkle with salt and spread with butter. Creamed New Peas (Three portions) 1 qt. peas 1/8 t-soda ½ t-salt

Shell one quart of peas, cover with cold water and let stand ten minutes, wash well, and drain off the water. Cover with boiled water and cook twenty to fifty minutes, according to age of peas. A pinch of soda may be added to the water. It softens the skins on the peas. Add salt when the peas have cooked twenty minutes. White Sauce for Peas (Three portions) 1 T-butter 1 T-flour 1/8 t-salt ½ C-milk

Melt the butter, add the flour and salt, mixing well, and the milk, stirring constantly. Cook two minutes. Add the peas. Rhubarb Pudding (Three portions) 1 C-cooked, sweetened rhubarb sauce 2 T-flour 1 T-cold water 1 egg-white 1/8 t-salt

Add the water slowly to the flour and mix well. Add the rhubarb sauce and cook until very thick (about five minutes). Add the stiffly beaten white of egg, mix thoroughly and turn into moistened moulds. Serve cold with cream.

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CHAPTER XXIII

BETTINA'S SUNDAY DINNER

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