"If it weren't for Aunt Gertrude I shouldn't worry at all, but she is such a wonderful housekeeper! And I am determined that Mother sha'n't have one bit of the responsibility. She's to feel herself just as much a guest as Aunt Gertrude."

"I think it's a lovely thing for you to do, Ruth. Now let me tell you how I think you should go about it. Make a visit to your grocery store or to the market tomorrow, and notice the good things that are in season and inexpensive. Build your menu around them. When you get home, sit down with a paper and pencil and plan everything out. Go into detail, even if it takes several hours of planning. It will be well worth it. I don't mean by that an elaborate luncheon; it ought to be a simple and delicious one, but complete in every detail. When I plan, I write down the things that I can do the day before, and even the day before that. You know there are always so many things to see to—polishing the silver and writing the name cards and seeing that the table linen is in order. It ought to be planned so that the day of the party won't be crowded full of 'last minute things.' Come into the kitchen with me, Ruth; I must baste my pork tenderloin."

That night Bettina served:

Have the tenderloin cut in two-inch pieces and flattened. Place these in a small baking dish. Sprinkle with salt and paprika and add the water. Cover, and cook in a moderate oven for thirty-five minutes. Turn and baste frequently. When done, place on a heated platter, pour the parsley and lemon juice over the top and serve immediately.

Wash the lettuce carefully and arrange on individual serving dishes. Place upon each lettuce leaf a slice of tomato, three slices of cucumber and one-third of each of the other ingredients. Sprinkle with salt and paprika. Pour the salad dressing over the top and serve very cold.

Beat the egg-yolks, add the sugar, salt and flour. Mix well and add the vinegar, pimento liquor and water. Cook in a double boiler until very thick. When cool, add the sour cream, and pour over the salad.