CHAPTER CXII

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RUTH GIVES A DINNER FOR FOUR
BETTINA and Bob arrived at half-past six, as Ruth had requested.

"She wouldn't let me come earlier, Bob," explained Bettina as they rang the bell. "I wanted to help her, you know, but she said her father and mother were out of town and Fred was to be the only guest besides ourselves, so she was sure that she could manage alone. There she is now!"

But it was not Ruth after all.

"Why, Fred; hello!" said Bob. "Did you come early to assist the cook?"

"I did," said Fred, "but she informed me at once that she wanted no inexperienced 'help' around. So I've been sitting in the living-room alone for the last half hour. She did say that I might answer the bell, but as for doing anything else—well, she was positively rude!"

And Fred raised his voice so that its penetrating tones would reach the kitchen. "The worst of it all is that I've been hungry as well as lonesome. I might endure sitting alone in the living-room if I hadn't gone without lunch today in anticipation of this banquet. And now——"

"Shame on you, Fred!" interrupted Ruth, coming in with flushed cheeks above her dainty white apron. "Did he receive you properly?"

"I leave it to you, Bettina, to say that I've received harsh treatment! Here I went and purchased four good seats for the Duchess theatre tonight."

"You did, Fred," cried Ruth. "Why, you dear boy! For that, I'll see that you are certainly fed well! Dinner is ready, people! Will you walk into the dining-room?"

Ruth's dinner consisted of:

BETTINA'S RECIPES
(All measurements are level)
Pigs in Blankets (Four portions)
1 C-oysters
8 slices thin bacon
¼ t-salt
1/8 t-paprika

Remove the rind from long, thin slices of bacon. Place two or more oysters upon each slice of bacon. Sprinkle the oysters with salt and pepper. Roll up and tie with a white string. Saute in a hot frying-pan until nicely browned. Garnish with parsley.

Candied Sweet Potatoes (Six portions)
6 large sweet potatoes
1 C-brown sugar
½ C-water
1 t-salt
1 T-butter

Wash the potatoes thoroughly. Cook in boiling water until tender when pierced with a knitting needle. Drain and peel when cool enough to handle. Cut in slices lengthwise, three-fourths of an inch thick. Make a syrup by boiling the sugar, butter and water five minutes. Lay the potatoes in a pan, sprinkle with salt and pour the syrup over them. Cook in a moderate oven until the potatoes are browned, basting frequently.

Escalloped Egg Plant (Six portions)
2 C-cubed egg-plant
3 T-butter
3 T-flour
½ t-salt
¼ t-pepper
C-milk

Remove the skin from the egg-plant, and cut into slices a quarter of an inch thick. Sprinkle the slices with salt, pile one above the other, and place a weight on the top to extract the juice. Allow to stand one hour. Wash off, and cut into quarter of an inch cubes. Melt the butter, add the flour, salt and pepper. Mix well, gradually add the milk and cook two minutes. Add the egg-plant and pour the whole mixture into a buttered baking dish. Bake thirty minutes in a moderate oven.

Date Pudding (Four portions)
1 C-flour
2 t-baking powder
¼ C-"C" sugar
10 dates, cut fine
1/8 t-salt
1 egg
1/3 C-milk
½ t-vanilla
3 T-melted butter

Mix the flour, baking powder, "C" sugar, dates and salt. Add the egg, milk and vanilla. Stir vigorously and beat one minute. Add the melted butter. Bake twenty minutes in a moderate oven, and serve hot with cream.


                                                                                                                                                                                                                                                                                                           

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