  MRS. DIXON HAPPENS IN "I MUST hurry home to get dinner," said Mrs. Dixon. "See, Bettina, I've been to the market! Isn't this a fine big cantaloupe? I have two more just like it. Frank is very fond of them, but——" she added ruefully, "I like them cold, of course, and after I've fixed them and had them in the refrigerator a while, everything in it—milk, butter and eggs—has the cantaloupe taste!" "I'll tell you how you can prevent that, Charlotte. Of course they must be very cold when served, but I never prepare them till just before the meal. I put them in the ice box whole, in a paper sack, taking care that the mouth of the sack is closed. They become very cold that way, and at the same time can't affect the other food." "I'm so glad you told me that, Bettina. I've learned a great many things from you, haven't I? Oh, yes, another thing puzzles me. I like chipped ice served in and with the cantaloupe, and I don't own any tool for preparing the ice. I do fix it somehow, of course, but I've wondered how other people manage." "Well, there are regular ice shavers, you know; but I haven't one, either. I keep a salt sack that I use for that purpose whenever I need just a little chipped ice. It isn't hard to break off a piece small enough to go in a salt sack; in fact, you usually have one in your ice box already. I put it in the sack and break it fine with the flat side of a small hatchet." "Well, I've learned something more, and I'll use the knowledge tomorrow evening. I must be going now. How lovely those asters are on your dinner table! They seem to prophesy an especially good meal! Do tell me what you are going to have! I never can think of a variety—simple meat dishes are my bugbear." "We have veal chops for tonight—just plain veal chops and boiled new potatoes and carrots with Bechamel sauce." "Gracious me! Here comes Bob. I must hurry along or Frank will be home before I am." Bettina's dinner that evening was made up of: BETTINA'S RECIPES (All measurements are level) Veal Chops (Two portions) 2 chops 1 t-salt ¼ t-paprika 4 T-flour 1 T-fat Trim and wipe chops one-half inch thick, which are cut from the thick part of the leg. Season with salt and pepper and roll in flour. Put the fat (bacon fat or lard) in the pan, and when hot, add the chops. Brown both sides evenly and allow to cook ten minutes. Creamed Carrots (Two portions) 1 C-carrots 3 C-boiling water 1 t-salt Carrots should not be peeled, but after being scrubbed well they should be scraped with a knife. Cut into one-half inch cubes, cook in boiling water (salted) twenty-five minutes, or until soft when pierced with a knitting needle. Drain and serve with Bechamel sauce. Bechamel Sauce (Two portions) 1 T-butter 1 T-flour ¼ t-salt 1/8 t-pepper 1 egg-yolk 2/3 C-milk Melt the butter, add the flour, salt and pepper and mix well. Gradually stir in the milk. Cook until it thickens slightly. Add the beaten egg-yolk, cook one minute and serve immediately with one cup of diced carrots. |
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