  THE DIXONS DROP IN FOR DESSERT "COME in! Come in!" cried Bob to the Dixons. "You're just in time to have dessert with us! Bettina, here are the Dixons!" "Do sit down," said Bettina, "and have some Boston cream pie with us!" "Frank won't need urging," said Charlotte. "Our dessert tonight was apple sauce, and Boston cream pie (whatever it is) sounds too enticing to be resisted." "It looks a little like the Washington pie my mother used to make," said Frank. "Only that wasn't so fancy on the top." "Washington pie needs whipped cream to make it perfect," said Bettina, "and as I had no whipped cream I made this with a meringue." "Dessert with the neighbors!" said Frank, laughing. "Charlotte read me a suggestion the other day that sounded sensible. A housewife had introduced a new custom into her neighborhood. Whenever she had planned a particularly good dessert she would phone a few of her friends not to plan any dessert for themselves that evening, but to stroll over after dinner and have dessert with her family. Wasn't that an idea? It might lead to cooperative meals! We haven't done our share; have we? We should have telephoned to you to have the main course with us tonight. Say, Bettina, I like this Boston cream pie! It's what I call a real dessert!" BETTINA'S RECIPES (All measurements are level) Creamed Carrots (Two portions) 1 C-carrots 1 T-flour 1 T-butter ½ C-milk ¼ t-salt 1/8 t-paprika Carrots Wash and scrape the carrots thoroughly, cover with boiling water, and allow to boil until tender when pierced with a knitting needle or a fork. (About twenty minutes.) Drain and serve with sauce. Carrots may be cut into three-fourth inch cubes or any fancy shapes, and will cook in less time. White Sauce for Carrots Melt butter, add the flour, salt and paprika. Mix well. Gradually add the milk, and cook the sauce until creamy. Baked Potatoes (Two portions) 2 potatoes Wash thoroughly two medium-sized potatoes. With the sharp point of the knife, make a small cut around the potato to allow the starch grains to expand. Bake the potato in a moderate oven until it feels soft and mealy, when pressed with the hands. (About forty-five minutes.) Break open the potato to allow the steam to escape. (Turn the potato about in the oven to insure evenness in baking.) Bettina's Baked Apples (Two portions) 2 apples ½ C-"C" sugar ½ C-water 1 t-cinnamon ½ t-vanilla A few grains of salt Wash and core the apples. Mix the sugar, cinnamon, vanilla and salt, and fill the cavity with the mixture. Place the apples in a small pan, and pour a little water around them. Bake twenty-five minutes in a moderate oven. Boston Cream Pie (Six portions) 3 T-butter 8 T-(one-half C-sugar) 1 egg ¼ C-milk 7/8 C-flour 1½ t-baking powder ¼ t-vanilla Cream the butter, add the egg. Mix well. Add the sugar and mix thoroughly. Add the milk alternately with the flour and baking powder. Mix thoroughly. Add the flavorings. Bake in two layer-cake pans, fitted with waxed paper, in a moderate oven for twenty minutes. Spread the following filling between the layers. Filling 7 T-sugar 3 T-flour 1/8 t-salt 1 egg-yolk 1 C-milk ½ t-vanilla Mix the sugar, flour and salt. Add slowly the egg-yolk, beaten, and the milk. Stir well. Cook ten minutes in a double boiler, stirring occasionally to prevent lumping. Add vanilla and remove from the fire. When partially cool, spread part of the filling over one layer of the cake. Allow to stand five minutes and then add more filling. Allow to stand two minutes. Place the other layer on the top. Spread a meringue over the whole and place in a hot oven long enough to brown it delicately. Meringue 1 egg-white 1/8 t-salt 2 T-sugar 1/8 t-baking powder Add salt to the egg, beat until thick and fluffy, add the sugar and baking powder and beat one minute. |
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