XX Mrs. Dixon and Bettina's Experiment

that I made the other day; that would go beautifully with your dinner. There you have it all! If I were doing it, I should add iced tea to drink, served very daintily, with sliced lemon and mint leaves." "Oh, Bettina, how good it sounds! Will you repeat that menu for me?" Cold Boiled Tongue Apple, Celery and Green Pepper Salad Golden Bantam Corn on the Cob Bread Butter Peach Butter Iced Tea Lemon Sliced Watermelon "Now, if you'll get a pencil and paper, I will give you some directions about cooking."

BETTINA'S RECIPES

(All measurements are level) Boiled Tongue (Four portions) A fresh beef tongue of two pounds 1 T-vinegar

Wipe the tongue well. Place in a kettle and cover with cold water. Add the vinegar. Bring to a boil, and boil slowly until it seems tender when pierced with a fork. (It should boil at least two hours.) Take the tongue from the water, and remove the skin and roots while it is still warm. Cool, and slice thin. This may easily be cooked in the fireless cooker, in which case the water with which the tongue is covered must be brought to a good boil on the stove, and then removed to the cooker. If the tongue is very salty, soak in cold water for two hours. Apple, Celery and Green Pepper Salad (Four portions) 1 cup tart apples cut in ½-inch cubes 2 T-lemon juice 2/3 C-celery (diced) 1 large green pepper (cut in strips) 1 t-salt ½ t-paprika 6 T-salad dressing

Mix the lemon juice and apples to prevent discoloring. Add the celery, green peppers, salt, paprika seasoning and salad dressing. Serve cold on lettuce leaves. Corn on the Cob (Four portions) 8 ears corn

Carefully remove husks and all silk from the corn. Cover with boiling water. Cook ten minutes, or longer if the corn is old. If salt is added to water, it turns the corn yellow and toughens the husks. Very tender young corn needs little cooking.

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Salt may be added (one teaspoon to a quart of water) two minutes before removing from the fire.

Peach Butter (One and one-half pints) 2 C-peaches 1 C-sugar

Peel peaches and slice very fine. Add one cup of sugar to every two cups of peaches. Let stand twenty minutes. Mix well, and cook quickly for twenty-five minutes. Put in glasses and seal.

CHAPTER XXVII

BETTINA HAS A BAKING-DAY

"W HY, Ruth, I didn't hear you come in!" "The door was partly open—Bob must have left it that way—and I slipped in quickly to see what you were up to. It's raining as if it never intended to stop. I called to Bob on his way downtown, and asked what you were doing today. He said that wonderful baking preparations were going on because you expected his sister Polly and her three children tomorrow. That sounded like a deluge—all those lively youngsters, and Polly livelier yet—so, I came over to see if I couldn't help." "Indeed you can, Ruth! That was dear of you! We'll have a houseful, won't we? I have planned to put Polly and Dorothy and the baby in the guest room, but Donald will have to sleep on the davenport. And I'm planning to do most of the cooking today, so that tomorrow we can visit and see people and show the children the sights. They are coming this afternoon, and will be here Sunday and Monday at least. As soon as I finish filling these salt-shakers, I'll begin the baking. Goodness, it will certainly be a help to have you here, Ruth! You were such a dear to come in all this rain!" "Oh, I like it! I always learn so much from you, Bettina. But what on earth are you doing with that rice?" "Just putting a few grains in the shakers. You know salt gets damp on a rainy day like this, and the rice loosens it and absorbs the moisture. I'm doing it first because I might forget." "What are you going to make?" "Well, I'll cook some potatoes and beets to warm up or make salad of, and I'll make a veal loaf and a white cake, I think. Then some salad dressing, and a berry pie and some sour cream cookies. Oh, yes, some nut-bread and some tomato gelatin, too."

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"Goodness! Can you use all those things?" "Yes, indeed! For tonight's dinner I'll have lamb chops, and some of the cooked potatoes, creamed, and tomato gelatin, and the blackberry pie. (You know berry pies ought to be eaten soon after they are made.) If tomorrow is a nice day, we'll eat our dinner in the park, and in any case, I'll be prepared, for I'll have the veal loaf, and the beets to warm up, and the rest of the potatoes to cream or make salad of, and the nut-bread for sandwiches if we need them, and the cake and some sliced peaches for dessert." "And the cookies?" "Well, children always want cookies. I'll bake these on my big baking sheets just the size of the oven, and I'll put lots of raisins on top." "Bettina, what fun it would be to visit you! But we must get at our work or Polly and family will be here before this big baking is done!"

BETTINA'S BAKING DAY RECIPES

(All measurements are level) Berry Pie (Four portions) 1½ C-berries (black or blue berries) ½ C-sugar 2 T-flour 1/8 t-salt 1 T-lemon juice

Wash the fruit, mix with the sugar, flour, salt and lemon juice. Line a deep pie tin with a plain pie paste and sprinkle one tablespoon sugar over bottom crust. Add the berry mixture. Wet the lower crust slightly. Roll out the upper crust and make slits in the middle to allow the steam to escape. Place on the lower crust, pinching the edges together. Bake in a moderately hot oven forty minutes. Tomato Jelly (Six portions) 2 C-tomatoes ½ C-water 1 T-sugar 1 bay leaf 3 cloves 1 t-salt 2 T-gelatine

Simmer tomatoes, water, sugar, bay leaf, cloves, and salt for ten minutes. Strain. Soak the gelatin in two tablespoons cold water, and add the hot vegetable mixture. Pour into small wet moulds. Chill for two hours and serve with salad dressing. Boiled Salad Dressing (One cup) 2 egg yolks 2 T-flour 1 t-salt

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1 t-mustard 1/8 t-paprika ½ t-butter 1/3 C-vinegar 1/3 C-water 2 T-sugar

Beat egg-yolks thoroughly and add the dry ingredients (mixed and sifted). Gradually add the vinegar and water. Cook in a double boiler until thick and creamy, or directly over small flame, stirring constantly. If whipped cream is to be used, no butter need to be added. If not, add butter the last thing. Beat with a Dover egg beater until creamy. Keep in a cool place. Sour Cream Cookies (Three dozen) 1 C-sugar ½ C-butter (or lard and butter mixed) 2 eggs ½ C-sour cream or sour milk ½ t-soda ½ t-salt 2 t-grated nutmeg about 2 C-flour, or as little as possible

Cream the fat, add the sugar. Cream again. Add the eggs well beaten, sour milk, one cup flour, soda, salt and nutmeg mixed and sifted together. Add the rest of the flour. Roll out to one-third of an inch thickness, cut any desired shape, and bake in a moderately hot oven for fifteen minutes. Sugar mixed with a little flour may be sifted over the dough before cutting. Raisins may also be pressed into the top of each cooky.

Doughnuts (Thirty) ¼ C-sugar 1 egg beaten 2/3 C-milk 2 C-flour ½ t-salt ¼ t-cinnamon 2 t-baking powder

Mix the beaten egg and sugar, add the milk, flour, salt, cinnamon and baking powder, sifted together. Take one-half of the dough, and roll out one-third of an inch thick. Cut with a doughnut cutter. Roll and cut the other half. Put the scraps together and roll again. Fry in deep fat, turning until a delicate brown. Drain on brown paper.

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