XLIX Bettina Attends a Porch Party

CHAPTER LXIX

A LUNCHEON IN THE COUNTRY

"O

H, Charlotte, I've just come from the loveliest luncheon," said Bettina, coming face to face with Mrs. Dixon in front of her own home. "You have? Another for Alice?" "No, this was in the country—on the interurban, at Cousin Kate's. Frances, her daughter, who was married last spring, has come home on a visit, and Cousin Kate was entertaining for her." "Tell me about it!" "Oh, it was just an informal luncheon, but I couldn't help thinking how delicious everything was, and at the same time inexpensive. In fact, I wrote down several of Cousin Kate's recipes after the guests had gone, and I'm sure that there aren't many such inexpensive luncheons that are also so good." "You must let me have some of the recipes." "Of course I will. Come in now, and copy them." "I can't possibly, Bettina. As it is, I'm afraid that Frank will be home before I am. It's almost six o'clock now." "Is it? Then I must hurry in and start dinner; I want to make some muffins. I hate to have Bob eat a cold dinner just because I've been out in the afternoon; in fact, I usually spend more time than usual in the morning fixing some dessert that he especially likes, if I'm to be out in the afternoon. Good-bye, Charlotte!" "Good-bye, dear!"

The luncheon menu was as follows: Oyster Cocktail in Pepper Cases

Cream of Celery Soup Croutons Cheese Timbales Creamed Peas Baked Apples Baking-Powder Biscuit Green Bean Salad Salted Wafers Lemon Sherbet Devil's Food White Icing Coffee

BETTINA'S RECIPES

(All measurements are level) Oyster Cocktail in Pepper Cases (Six portions)

[229]

[230]

6 green peppers 1 pint oysters 5 T-tomato catsup 1 T-lemon juice 1 T-horseradish ½ t-salt ½ t-tabasco sauce

Cut the stem end from the sweet green peppers. Remove the seeds and allow to stand in iced water. Pick over the oysters to remove any shells, and surround with chipped ice until ready to serve. Mix the catsup, lemon juice, horse radish, salt and tabasco sauce. Fill each pepper with four oysters, and put on tablespoon of the mixture on the top. Serve very cold. Cheese Timbales (Six portions) 1 T-butter 1 T-flour ½ C-milk ½ t-salt ¼ t-paprika ¼ C-fresh, soft bread crumbs ¼ C-grated American cheese 1 egg

Melt the butter, add the flour, salt and paprika. Mix well, gradually add the milk, cheese and bread crumbs. Cook three minutes, and then stir in the egg, well beaten. Butter six timbale moulds well. Place the cups in a pan of hot water and cook fifteen minutes in a moderate oven. Allow to stand three minutes, and remove from the moulds. Serve hot with creamed peas. Bettina's Green String Bean Salad (Six portions) 1 C-cooked green beans ¼ C-cut celery ¼ C-pimento, cut fine 1 hard-cooked egg, diced 1 t-salt ¼ t-paprika ½ C-salad dressing 6 pieces of lettuce

Mix thoroughly the beans, celery, pimento, egg, salt and paprika. Add the salad dressing and serve on a piece of crisp lettuce. Devil's Food Cake (Twenty-four pieces) 2 C-brown sugar 1 C-milk ½ C-butter 2 eggs 3 squares chocolate 2 C-flour

[231]