XI Bettina's Birthday Gift

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 1/8 t-paprika 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.

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CHAPTER XIV

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."

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"I think that has the best flavor of all," said Bettina, "though just now we are using an English breakfast tea that we like very much. And the green tea mixed with it for this is Japan tea." "I've heard my uncle say that 'Pekoe' means 'white hair,' and is applied to young leaves because they are covered with a fine white down. Uncle also says that black teas are considered more wholesome than green because they contain less tannin. I tell you, he's a regular connoisseur." "I see that I must become an expert tea-maker!" said Ruth. "I'm learning something new about Fred every day. Bettina, do tell me exactly how you make tea. Fred can listen, too, unless he already knows." "Well, let's see, Ruth. I take a level teaspoonful of tea to a cup of water. I put the tea in a scalded earthenware tea-pot—that kind is better than metal—and pour boiling water over it—fresh water. Then I cover it and allow it to steep from three to five minutes. Then I strain and serve it. You know tea should always be freshly made, and never warmed over. It shouldn't be boiled either, not a second. Boiling, or too long steeping, brings out the tannin." "But how about iced-tea? That has to stand." "It shouldn't steep, though. I make it just like any tea and strain it. Then I let it cool, and set it on the ice for three or four hours. I serve it with chipped ice, lemon and mint." "Mother always added a cherry to her afternoon tea," said Ruth. "That would be great," said Bob. "I don't care much for hot tea, but I believe I would be willing to drink a cup for the sake of the cherry." "Ruth," said Bettina, "I know now what I will give you for an engagement present since Fred likes tea, too. A silver tea-ball. Surely that will symbolize comfort and fireside cheer." "Speaking of firesides," asked Bob, "what material have you decided upon for your fireplace? It seems to me that we're talking too much about tea-making, and not enough about house-building."

That evening Bettina served: Salmon Salad with Jellied Vegetables Boston Brown Bread Sandwiches Sliced Fresh Peaches One Egg Cake Chocolate Icing Iced Tea

BETTINA'S RECIPES

(All measurements are level) Salmon Salad with Jellied Vegetables (Four portions)

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1 C-cooked mixed diced vegetables (string beans, carrots, peas or celery) 1 C-meat stock or water (hot) 2 t-granulated gelatin 1 t-salt 1 T-chopped pimento 3 T-cold water 1 t-lemon juice

Cooked vegetables may be combined for this salad. Soak the gelatin in cold water a few minutes, add the meat stock or water and stir until the gelatin is thoroughly dissolved. If it is not completely dissolved, heat over a pan of hot water. Add the vegetables in such proportions as desired or convenient. Add the salt, lemon juice and pimento; turn the mixture into a moistened mould. (A ring mould is attractive.) Allow to stand for one hour or more in a cold place. When ready to serve, remove from mould to a chilled plate. If a ringed mould is used, the center may be filled with flaked salmon over which salad dressing has been poured. If the vegetable part is used as a salad, salad dressing may be placed around the vegetables.

One Egg Cake (Ten portions) 4 T-butter ½ C-sugar 1 egg ½ C-milk 11/8 C-flour 2½ t-baking powder 1 t-vanilla

Cream the butter, add the sugar gradually, and the egg well beaten. Mix and sift the flour and baking powder and add alternately with the milk. Add the vanilla. Bake in a loaf-cake pan twenty-five minutes in a moderate oven.

Chocolate Icing for Cake

1 square of chocolate, melted 3 T-boiling water 1½ powdered sugar ½ t-vanilla

Melt the chocolate, add a little powdered sugar, then water and flavoring and sufficient sugar to allow the icing to spread on cake. Usually one and one-half cups is the necessary amount. Spread on the cake.

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CHAPTER XV

A MOTOR PICNIC

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