LXXIX Surprising Alice and Harry

1 lb. veal round steak, cut one-half an inch thick 1 T-egg (either the white or the yolk) 1 T-water 2/3 C-cracker crumbs, or dry bread crumbs 2 T-lard ¼ t-salt 1 T-butter 1/8 t-paprika

Wipe the meat with a damp cloth, and cut into four pieces. Mix the egg, water, salt and paprika, and dip each piece of meat into the egg mixture. Roll in the crumbs and pat the crumbs into the meat. Place the lard in the frying-pan, and when hot, add the meat. Brown well on one side, and then turn, allowing the other side to become the same even color. Lower the flame under the meat, and cook thirty minutes, keeping the pan covered. When the meat has cooked twenty-five minutes, add the butter to lend flavor to the lard. Browned Gravy (Four portions) 1 T-butter 2 T-flour ½ t-salt ½ C-water ¼ C-milk

Remove the breaded veal from the pan, and place on a hot platter. (Keep in a warm place.) Loosen all the small pieces of crackers and meat (if there are any) from the bottom of the pan. If there is no fat left, add butter. Allow the fat to get hot, and add flour and salt. Mix well with the heated fat, and allow to brown. Stir constantly, and add the water. Mix well, and add one-fourth cup of milk. Allow to cook one minute, stirring constantly. If a thinner sauce is desired, add another onefourth of a cup of milk. If a thicker sauce is desired, allow to cook for two minutes. Bettina's Steamed Fig Pudding (Four portions) 1 C-flour ½ t-soda ½ t-ginger 2/3 t-cinnamon ¼ t-nutmeg ½ C-molasses ½ C-milk ½ C-suet, chopped fine 1/3 C-chopped figs 1/3 C-stoned raisins 1/3 t-lemon extract

Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. Add the figs, raisins, molasses and milk. Stir well. Add the lemon extract. Fill a well-buttered pudding mould two-thirds full. Steam an hour and a half, with the water boiling. Serve hot with foamy sauce.

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Foamy Sauce (Four portions) 1 egg ½ C-sugar ½ C-hot water 1 T-lemon juice or 1 t-lemon extract

Beat the egg vigorously. Add the sugar and mix well. Add the hot water and stir vigorously. Add the lemon juice. Serve, (This sauce may be reheated if desired.)

CHAPTER CXI

ON VALENTINE'S DAY

"B OB, the flowers are lovely!" said Bettina, looking again at the brilliant tulips on the dinner table. "They make this a real valentine dinner, although there is nothing festive about it. I had intended to plan something special, but I went to a valentine luncheon at Mary's, and stayed so late——" "A valentine luncheon? With red hearts everywhere, I suppose?" "Yes, everything heart-shaped, and in red, too, as far as possible. Mary had twelve guests at one large round table. Of course, there were strings and strings of red hearts of various sizes decorating the table—not a very new idea, of course, but so effective. And everything tasted so good; cream of tomato soup, the best stuffed tenderloin with mushroom sauce (I must find out how that is made), and the best sweet potato croquettes!" "Sweet potato croquettes? That's a new one on me!" "I'll have to try them some time soon. And Mary had peas in heart-shaped baking powder biscuits—the cunningest you ever saw!—heart-shaped date bread sandwiches with her salad, and heart-shaped ice cream with individual heart cakes." "That was Valentine's day with a vengeance; wasn't it?" "Yes, but it was lovely, Bob!"

That night Bettina served: Broiled Steak Baked Potatoes Macaroni with Tomatoes and Green Peppers Bread Butter Cornstarch Fruit Pudding Cherry Sauce Coffee

BETTINA'S RECIPES

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(All measurements are level) Macaroni, Tomatoes and Green Peppers (Three portions) 1/3 C-macaroni 3 C-water 1 t-salt 1 C-canned tomatoes 3 T-chopped green pepper ¼ t-salt ¼ t-celery salt 1/8 t-onion salt 3 T-cheese, cut fine 2/3 C-meat stock or milk ¼ C-crumbs 1 T-butter

Boil the water, add the salt. Add the macaroni cut in small pieces. Boil until tender (about fifteen minutes) and drain. Butter a baking dish. Add a layer of macaroni, a layer of tomatoes and some green pepper. Sprinkle with salt, celery and onion salt. Add the cheese, and continue with the layers until the dish is full. If available, use meat stock, if not, milk. Pour the liquid over the mixture. Melt the butter, add the crumbs and place on the top of the food. Place the dish in a moderate oven, and allow to bake twenty-five minutes, or until brown. Corn Starch Fruit Pudding (Three portions) ½ C-water ½ C-cherry juice 3 T-corn starch 1/8 t-salt 3 T-sugar 1 egg-yolk 1 egg-white

Mix thoroughly the corn starch, sugar and salt. Gradually add the cold water and then the juice. Cook over hot water until the mixture becomes quite thick. Add the egg-yolk. Mix well, cool slightly and add the egg-white stiffly beaten. Pour into a well-moistened custard mould. Allow to stand for half an hour or more. Serve with cherry sauce.

Cherry Sauce (Three portions) ½ C-cherry juice ½ C-water 1 T-flour ½ t-lemon extract 1/8 t-salt 2 T-sugar ¼ C-cherries, cut fine

Mix the flour, salt and sugar. Add slowly the cherry juice and water. Cook two minutes. Add the cherries and extract. Serve hot over the cold pudding.