LXXVIII A Foretaste of Winter

2 t-granulated gelatin 4 T-cold water ¾ C-vinegar from a jar of sweet pickles 2 T-sweet pickles, chopped fine 1 T-olives, chopped fine 1 T-spiced peach, chopped fine 1 T-pickled melon rind

Soak the gelatin in cold water for ten minutes. Heat the vinegar and when very hot pour into the gelatin mixture. Stir until dissolved. When partially congealed so that the fruit will not stay on the top, add the pickles, olives, peaches and rind. Pour into a well-moistened layer mould or four small ones. Set in a cold place one hour. Unmould.

Grapefruit Marmalade (One and one-half pints) 6 grapefruit 4 lemons 1 orange 1 lb. sugar for each lb. of fruit 6 C-cold water for each lb. of fruit

Wash the grapefruit, lemons and orange carefully. Cut each in quarters. Slice the quarters through the rind and pulp, making thin slices. Weigh the fruit, and for each pound allow six cups of cold water. Allow to stand with the water on the fruit for twenty-four hours. Let all boil gently until the rind is very tender. No particular test can be given for this, as some fruit is much tougher than others. Set aside for four hours. Drain off the liquid. Weigh the fruit mixture, and for each pound allow a pound of sugar. Let cook slowly until the mixture thickens or "jellies" when tried on a dish. Be careful not to get the mixture too thick, as it will thicken somewhat more upon cooling.

Date Loaf Cake (Twelve pieces) 1 C-flour 2 t-baking powder ½ t-salt 1 C-sugar 2 eggs 1 t-vanilla 1 C-dates, cut fine ½ C-nut meats, cut fine

Mix the flour, baking powder, salt and sugar thoroughly. Add the dates, nut meats and vanilla. Mix thoroughly, add the egg-yolks and mix well. Beat the eggwhites until very stiff. Cut and fold these into the mixture. Pour into a loaf cake pan prepared with waxed paper. Bake in a slow oven for fifty minutes.

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FEBRUARY.

Cold and snowy February Does seem slow and trying, very. Still, a month made gay by Cupid Never could be wholly stupid.

CHAPTER CX

A STEAMED PUDDING

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"THIS was a splendid dinner, Bettina," said Ruth, as the two of them were carrying the dishes into the kitchen and Fred and Bob were deep in conversation in the living-room. "Such a delicious dessert! Suet pudding, wasn't it? I couldn't guess all that was in it." "Just a steamed fig pudding, Ruth. The simplest thing in the world!" "Simple? But don't you have to use a steamer to make it in, and isn't that awfully complicated? I've always imagined so." "You don't need to use a steamer at all. I steamed this in my fireless cooker, in a large baking powder can. I filled the buttered can about two-thirds full, and set it in boiling water that came less than half way up the side of the can. Of course, the cover of the can or the mould must be screwed on tight. And the utensil in which it is steamed must be covered. I used one of the utensils that fit in the fireless, of course, and I brought the water to a boil on the stove so that I was sure it was boiling vigorously when I set it in the cooker on the sizzling hot stone. You see it is very simple. In fact, I think steaming anything is very easy, for you don't have to keep watching it as you would if it were baking in the oven, and basting it, or changing the heat." "We haven't a cooker, you know. Could I make a steamed pudding that same way on the stove?" "Yes, indeed the very same way. Just set the buttered can filled two-thirds full in a larger covered utensil holding boiling water. Keep the water boiling all the time." "I shall certainly try it tomorrow, Bettina!"

For dinner that night Bettina served: Breaded Veal Creamed Potatoes Browned Sauce Spinach with Hard Cooked Eggs Bread Butter Spiced Peaches Fig Pudding Foamy Sauce Coffee

BETTINA'S RECIPES

(All measurements are level) Breaded Veal (Four portions)

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