XCVI Some of Bettina's Christmas Plans

4 T-strong boiling coffee 1 t-vanilla 1½ C-powdered sugar

Mix the vanilla with the coffee. Add the powdered sugar slowly until the proper consistency to spread. Spread over one layer and place the upper layer on the lower. Place the icing on the top layer and on the sides. More sugar may be needed.

CHAPTER CXXXVI

MILDRED'S PLANS

"I SUPPOSE that when we get home again, Mildred will be insisting that we reorganize our household along the lines of yours, Bettina," laughed Polly. "I can just hear Selma's outbursts at the idea of any changes in her department." "But you can always smile Selma out of her 'spells,' Mother," coaxed Mildred. "And just think, Selma doesn't even know what a fireless cooker is! We'll have to explain it to her." "What can you make in a fireless cooker, Mildred?" asked Polly of her little daughter, who was fairly bursting with her newly acquired information. "Oh, Mother, this roast! Isn't it good? Aunt Betty kept it in the cooker almost four hours, and think how much gas that saved!" "Well, I'll admit that such an item would appeal to your father, Mildred," Polly replied, "so I think I'll leave it to you to get around him and Selma. I'm sure," she continued, turning to Bob, "that such an undertaking can reasonably be expected to occupy Mildred for some time. But I do like the roast." "The roast?" said Bob. "It is good, Polly, but you needn't think that this is a company meal, especially. Why, Bettina gives me company dinners every day!"

For dinner that night they had: Pot Roast Gravy Boiled Rice Apple and Nut Salad Chocolate Pie Coffee

BETTINA'S RECIPES

(All measurements are level) Pot Roast (Four portions)

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2½ lbs. of beef (a rump roast) 2 T-bacon drippings 3 T-flour 1 bay leaf 4 cloves 2 t-salt ½ t-pepper ¼ C-diced carrots ¼ C-diced turnips 2 T-chopped onions ¼ C-celery 3 C-boiling water

Place the bacon drippings in a frying-pan. Roll the beef in the flour, and when the fat is hot, add the beef and brown thoroughly on all sides. Place the meat in a kettle, and add the vegetables. Pour the water in the frying-pan to remove any fat. Pour all over the meat. Add the bay leaf, cloves and salt. Cover closely and allow to cook very slowly for three and a half hours. Turn the meat after the second hour. This is a good fireless cooker recipe.

Gravy 1 C-stock 1 T-flour 1 T-water

Remove the meat from the kettle. Strain the stock into a bowl. To the flour, add the water. Mix well, and gradually add the stock. Mix and cook one minute. Pour the gravy over the meat and reserve the remaining stock and vegetables for soup.

Soup

Strain the vegetables through the strainer, pressing thoroughly to remove all the pulp. Add the stock and one-half a cup of water. Reheat and serve for dinner with croutons or salted wafers.

Rice

½ C-rice 2 C-boiling water 1 t-salt 1/8 t-paprika 1 T-butter

When the water is boiling, add the salt. Add the rice and allow it to boil twenty minutes. More water may be needed. Stir occasionally with a fork. Pour into a strainer, and rinse thoroughly with cold water. Toss into a buttered vegetable dish. Sprinkle with paprika and dot with butter. Set in a moderate oven for fifteen minutes.

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CHAPTER CXXXVII

A LUNCHEON FOR POLLY

"N

shape?" OW that this delicious little luncheon is over, Bettina," said Alice, "I want to ask you something. How did you make the croquettes that cunning

"With a conical ice cream mould, Alice," Bettina answered. "It is very simple. And I'll tell you another thing. I made those croquettes yesterday, not today." "You don't mean that you fried them yesterday?" "Yes, I did, Alice. In deep fat." "But they were warm, not cold." "Yes, for I reheated them in the oven a few minutes before I served them. They really are as good as new when treated that way. I had always supposed that croquettes had to be served immediately after they were fried, and you know frying in deep fat is really a nuisance when it has to be done at the last minute. For instance, today I had the biscuits to make, and the soup and sweet potatoes to prepare. And I believe in being leisurely when giving a luncheon, so I certainly would not serve croquettes if they had to be made that day. I tried reheating them once when Bob and I were here alone and discovered that they were delicious. So I've always, ever since, fried my croquettes the day before." "Hereafter I'll serve croquettes at luncheon myself," said Alice. "You have taught me something."

For luncheon that day Bettina served: Cream of Pea Soup Toasted Sticks Pork Croquettes Glazed Sweet Potatoes Creamed Green Beans Biscuit Cherry Butter Head Lettuce French Dressing Date Pudding Cream Coffee

BETTINA'S RECIPES

(All measurements are level) Cream of Pea Soup (Four portions) 1 C-peas 1 C-water ¼ t-sugar 2 T-flour 2 T-butter

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