XC After the Football Game

"For eight people? I'm sure that you have, Bettina. Even for people with as good appetites as Fred and I have! Are you ready to serve it now?"

That Sunday evening Bettina served: Chicken a la King Toast Cakes with Bettina Icing Coffee

BETTINA'S RECIPES

(All measurements are level) Chicken a la King (Eight portions) 1½ C-cold boiled chicken, cut in 2/3-inch cubes ½ t-salt 1/3 C-button mushrooms, cut in fourths 4 T-pimento, cut in half-inch lengths 2 T-green pepper, cut fine 5 T-butter or chicken fat 6 T-flour 1½ t-salt ½ t-paprika 2 C-milk 2 egg-yolks 8 pieces of toast

Boil the green pepper slowly for five minutes. Drain off the water. Melt the butter, add the flour, salt and paprika, mix thoroughly, and add the milk, stirring constantly. Cook three minutes or until quite thick. Remove from the fire, beat one minute, reheat, add the egg-yolk, mix thoroughly, and add the chicken mixture. Heat again. Serve immediately by pouring over slices of toast.

To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper and the pimento. Small Cakes (Fourteen cakes) 1¼ C-sugar 1/3 C-butter 2 C-flour 4 t-baking powder 1/8 t-salt 2/3 C-milk 1 t-vanilla ½ t-lemon extract 2 egg-whites

Cream the butter, add the sugar slowly and continue creaming. Mix and sift the flour, baking powder and salt and add these and the milk, vanilla and lemon extracts to the butter and sugar. Mix well and beat two minutes. Beat the egg-

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whites till very stiff and fold these very carefully into the cake mixture. When thoroughly mixed, fill the cake pans (which have been prepared with waxed paper) two-thirds of an inch deep with the mixture.

Bake twenty-five minutes in a moderate oven, allow to stand five minutes, then slip a knife around the edges and remove the cake carefully from the pan. Turn over, remove the paper and allow the cake to cool. Ice on the bottom side. When ready for serving, cut in two-inch squares.

Bettina Icing

1 egg-white 1 T-cream 1 t-vanilla ½ t-lemon extract 2 C-powdered sugar

Beat the egg-white add part of the sugar. Add the cream, vanilla and lemon extracts. Keep beating. Add the rest of the sugar gradually. (A little more sugar may be needed.) Beat the icing till very fluffy and until it will spread without running off the cake. Spread each layer.

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CHAPTER CXXVII

A SHAMROCK LUNCHEON

BETTINA was entertaining "the crowd" at a shamrock luncheon, and each guest, to show her enthusiasm for the charms of "ould Ireland," was wearing somewhere upon her gown, a bit of green.

A green basket filled with white carnations and green foliage stood in the center of the table. White glass candlesticks with green shades also carried out the color scheme, while white crocheted favor baskets, filled with dainty green candies, were at each plate. The table was set for six.

The name cards were white shamrocks outlined with green ink and edged with gilt, and the name on each was written in green.

Bettina used green ferns for decoration in every possible place where they might add to the attractiveness of the table, under the glass dishes and around the baskets containing rolls, cakes and croutons. "You might be Irish yourself, Bettina," said Mary, "you have such a feeling for green! And isn't the table lovely, girls!"

For luncheon Bettina served:

Grapefruit Cocktail Cream of Celery Soup Shamrock Croutons Bettina Meat Timbales Brown Sauce Asparagus on Toast Mashed Sweet Potato Croquettes Shamrock Rolls Mint Jelly

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Pepper Salad Sandwiches Bombe Glace Shamrock Cakes Coffee Shamrock Candies

BETTINA'S RECIPES

(All measurements are level) Grapefruit Cocktail (Six portions) 2 grapefruit 1/3 C-sugar 6 green cherries Smilax or fern leaves

Peel the grapefruit, remove the white part and the tough membrane, leaving the fruit. Cut with the scissors into one-inch cubes. Place in a bowl, add the sugar and allow to stand in a cold place for one hour. Arrange the servings in six sherbet glasses. Place one green cherry on the top of each and garnish the plate with smilax or a fern leaf. Stand the sherbet glasses on a paper doily on a small serving plate. Arrange a bit of the green leaf under the sherbet glass (on top of the doily) so that the green color will be visible through the glass. Cream of Celery Soup (Six portions) 2/3 C-celery, cut fine 1½ C-water 4 T-butter 6 T-flour 2½ C-milk 2 t-salt ¼ t-paprika 1 t-chopped parsley 2 T-whipped cream

Wash the celery thoroughly, and cut into small pieces. Add the small leaves and the water. Simmer for thirty-five minutes. Strain through a coarse strainer, rubbing all of the pulp through. Melt the butter, add the flour, salt and paprika. Add the milk and cook two minutes, stirring to prevent scorching. Add the celery stock and the pulp. Cook one minute. Fill bouillon cups three-fourths full, add two pinches of parsley and one teaspoon of cream to each serving. Shamrock Croutons (Six portions) 6 slices bread 2 T-butter ¼ t-salt

Cut the slices of bread half an inch thick and cut pieces out of each with a shamrock cooky cutter. Toast on each side until a delicate brown. Butter and sprinkle with salt, serve warm with soup.

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