XLVII After a Park Party

"Well, she seems to be suited, all right. But I must fly into an apron if you boys are to get any dinner within a half-hour. Jack, you'll have to pardon me if after all of Bob's eloquence I give you a meal of left-overs——" "Don't apologize to a bachelor, Bettina. He probably won't know left-overs from the real thing," said Bob. "Bachelors are said to be the most critical of all," she answered. "But I'll do my little best to please."

That night Bettina served:

Roast Beef Pie Bread Butter Sliced Tomatoes with Salad Dressing Marble Cake Coffee

BETTINA'S RECIPES

(All measurements are level) Roast Beef Pie (Three portions) 2 C-chopped cold roast beef 1 C-gravy 1 C-cold diced potatoes (cooked) 2 T-chopped onion 1 C-flour 2 t-baking powder 2 t-lard 1/8 t-salt 6 T-milk

Mix the beef, gravy, potato and onion. Place in a shallow buttered baking dish. Make a biscuit dough by cutting the lard into the flour, which has been sifted with the baking powder, and salt, and gradually adding the milk. Pat the dough into shape and arrange carefully on top of the meat. Make holes in the top to allow the steam to escape. Bake in a moderate oven twenty minutes. Marble Cake (Fourteen slices) 1 C-sugar ½ C-butter

Cream together and divide into two parts, half for light and half for dark.

Dark Part

To one half add:

¼ C-molasses ½ C-milk 2 egg-yolks 1 C-flour 1 t-baking powder

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1 t-powdered cinnamon ½ t-powdered cloves ¼ t-grated nutmeg ½ t-vanilla Mix this together thoroughly and set aside while the light part is being mixed.

Light Part

To the other half of the butter and sugar add: ½ C-milk 1 C-flour 1 t-baking powder ½ t-vanilla Whites of two eggs beaten stiff

Put large spoonfuls of light and dark batter, alternating, in a loaf cake pan well fitted with waxed paper, until the pan is two-thirds full. Bake thirty-five minutes in a moderate oven.

CHAPTER LXVII

A HANDKERCHIEF SHOWER

"W HAT a cunning table!" exclaimed four girls in various words and ways. Ruth and Bettina smiled happily to each other, for they, too, had admired the low bowl of purple and yellow pansies in the center, and the tiny individual vases for a few pansies at each place. The dainty doilies were also attractive, and Ruth had darkened the room and lit the small yellow candles on the table. "But Bettina helped with the soufflé and the gold hearts," she said gallantly. "Did you see her disappear a short time ago? She was baking the cakes. When she suggested refreshments that should be made just before they were served, I was frightened. But when she offered to bake the things, you may be sure I was delighted."

At this moment a small figure appeared in the doorway. "Weady, Cousin Wuth?" "Yes, dear."

In popped little Marjorie, Ruth's cousin, carrying a huge bouquet of handkerchiefs folded like white roses, fastened somehow to long stems with green leaves attached, tied with streaming yellow satin ribbon. Making a low bow to Alice, she recited in a baby voice: "A handkerchief posie to carry each day. We trust they will not come amiss,

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In fact, we are sure that no other bouquet Was ever so useful as this!" "Thank you, you darling!" said Alice, receiving the gift with delight. Ruth served:

Apricot Soufflé Whipped Cream Gold Hearts Salted Peanuts Coffee

BETTINA'S RECIPES

(All measurements are level) Apricot Soufflé (Soo-Flay) "Lightened with Air" (Six portions) ¼ lb. dried apricots ½ C-sugar 1 t-lemon extract or 1 t-lemon juice 1/8 t-salt 3 eggs 1 t-baking powder ¼ t-vanilla 6 candied cherries

Wash the dried apricots and soak for three hours in sufficient water to cover them. Cook slowly until tender (about ten minutes) in the same water in which they were soaked. Press through a colander, add the sugar and cook until very thick, stirring constantly to prevent burning. Add salt and extract. Allow to cool. Beat the egg whites until very stiff, add the baking-powder, apricots and vanilla. Stir just enough to mix. Pour into well buttered individual tin or aluminum moulds until two-thirds full. Place the moulds in a pan of hot water and bake thirty-five minutes in a slow oven. Turn off the fire and allow the pans to remain in a warm place so that they will not fall. When slightly cool, remove carefully and serve as quickly as possible. Place whipped cream and a candied cherry on the top. Whipped Cream (Six portions) ½ C-heavy cream 1 t-sugar ¼ t-vanilla 3 drops of lemon extract

Beat the cream until thick, add the sugar, vanilla and lemon extract. Place in a cool place until used.

Gold Hearts (Twelve Hearts) 4 T-butter ½ C-sugar 3 egg-yolks 1 T-water ¼ C-milk

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