  ON VALENTINE'S DAY "BOB, 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: BETTINA'S RECIPES (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. |
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