CIV Alice Comes to Luncheon

greenery. Won't that be lovely? For you know we are all to wear short white dresses and white shoes." "And what am I to do?" "You're to be an usher and help carry the green ropes that form the aisle." "Ropes?" "Yes, plain ropes covered with greenery. Will you have some more cherry cobbler, Bob?"

That night for dinner Bettina served: Pork Tenderloin Creamed New Potatoes Cauliflower with Butter Sauce Vegetable Salad French Dressing Cherry Cobbler Cream Coffee

BETTINA'S RECIPES

(All measurements are level) Vegetable Salad (Four portions) 2 tomatoes 12 slices of cucumber 4 T-cottage cheese ½ t-celery salt 1 t-salt ¼ t-paprika 8 pieces of lettuce

Arrange two pieces of lettuce on each salad plate. Cut the tomatoes in half and arrange on the lettuce. Place three slices of cucumber on each piece of tomato. Add a tablespoon of cheese to each portion. Sprinkle with celery salt, salt and paprika. Serve at once with French dressing. Bettina's French Dressing (Four portions) 2 T-lemon juice 5 T-olive oil 1 t-salt ¼ t-paprika 1 t-chopped parsley

Mix the lemon juice, salt, paprika and parsley. Add the oil slowly, beating vigorously with a Dover egg-beater or a fork. Beat until the mixture becomes a little thick. Pour over the salad. Cherry Cobbler (Four portions) 2 C-cherries, stemmed and pitted 2/3 C-sugar

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2 t-flour 1 T-water 1/8 t-salt 1 C-flour 1 t-baking powder ¼ t-salt 1 T-sugar 2 T-butter 6 T-milk

Mix the cherries, sugar, flour and salt. Allow to stand five minutes. Add the water. Pour the mixture into a deep glass or china baking dish. Mix and sift the flour, baking powder, salt and sugar. Cut in the butter with a knife. Add the milk, mixing until a soft dough is formed. Shape it with the hands to fit over the cherries. Make three slits in the dough to permit the steam to escape. Place in a moderate oven and bake for thirty minutes, Serve in the baking dish. Plain cream or whipped cream should be served with the cobbler.

CHAPTER CXLIX

ENTERTAINING THE WEDDING GUESTS

"I F you girls only would, my dear," Ruth's mother had responded to Bettina's suggestion that she and Alice entertain Ruth's house guests the entire day before the wedding, "you have no idea what a load would be taken off my mind!" "And Alice and I would so enjoy helping you," Bettina had replied. "And remember, we mean the whole day, breakfast and all!"

Luckily, the day before the wedding dawned warm and clear At eight o'clock Harry and Bob drove them all in automobiles to a lovely country spot in which the girls served an outdoor breakfast. The morning was spent in motoring and luncheon was eaten at a charming downtown tea-room. Then they were whisked off to Bettina's little home for an informal afternoon, and Harry and Bob, feeling that they had indeed been model husbands, departed for their respective offices. "The girl from Kentucky has volunteered to sing," whispered Alice to Ruth. "She's a dear. Do you suppose we can keep Aunt Jenny from talking for half an hour?"

That afternoon the following refreshments were served on trays: Fruit Salad Bettina Sandwiches Orange Sherbet Bettina's Cake, White Mountain Cream Icing Coffee Nuts Candy

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BETTINA'S RECIPES

(All measurements are level) Fruit Salad (Twelve portions) 3 C-diced pineapple 1 C-nut meats, cut in small pieces ½ C-oranges, cut in small pieces ½ C-marshmallows, cut fine ½ C-red cherries, cut fine 1/3 C-figs, cut fine 1 C-salad dressing ½ C-whipped cream 12 pieces lettuce

Mix the pineapple, nut meats, oranges, marshmallows, cherries and figs. Mix the whipped cream and the salad dressing. Pour this over the fruit. Serve on lettuce leaves which have been washed and placed on serving plates. Serve immediately. Bettina Sandwiches (Twelve portions) ½ C-creamed cheese 3 T-pickles, chopped fine ½ C-pimento olives, chopped fine 2 T-salad dressing ¼ t-salt

Mix the cheese, pickles, olives and salt. Add the salad dressing. Spread this mixture between two thin pieces of buttered bread. Press firmly together and cut into fancy shapes.

Bettina Cake (Twelve squares) ¼ C-butter ½ C-sugar 4 egg-yolks 7/8 C-flour 1 t-baking powder ¼ C-strained orange juice ½ t-orange extract ½ t-lemon extract

Cream the butter, add the sugar and mix well. Add the egg-yolks which have been well beaten. Mix and sift the flour, baking powder and salt, and add these, with the orange juice and the orange and lemon extracts to the first mixture. Beat vigorously for two minutes. Fill a twelve-inch square pan which has been prepared with waxed paper, with the mixture. Bake thirty minutes in a moderate oven. When cool, cover with the icing and cut into twelve pieces.

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