  ENTERTAINING THE WEDDING GUESTS "IF 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: 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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