  HELPING BETTINA "MILDRED helped me get the dinner tonight," said Bettina, as they sat down at the table. "Indeed I did, Uncle Bob!" exclaimed the little girl delightedly. "And I'm having so much fun that I don't ever, ever, ever want to go home! Aunt Bettina is going to show me how to make cookies tomorrow!" "Is she?" said Bob. "Well, don't eat 'em all up before I get here. Save me six fat ones, with raisins in. Don't forget the raisins." "I set the table, Uncle Bob, and I made the rice croquettes into that cunning shape, and when they were fried, I put in the jelly! Don't they look nice?" "The most artistic rice croquettes, I ever ate!" declared Bob. "And wait till you see the dessert! I fixed that; Aunt Bettina showed me how. But I won't tell you what it is—yet. I know you'll like it, though." "Well, you're a great little helper, Mildred, aren't you!" "That's just what Aunt Bettina says. And I've learned so many things! I didn't know before that it was easier to cut up marshmallows with the scissors than any other way. Oh, Aunt Bettina! I almost told him about our dessert!" "Marshmallows? Marshmallows?" said Bob. "A clue, "Oh, Uncle Bob, you're too funny!" cried Mildred, shouting with laughter. "Appreciated at last!" said Bob. For dinner that night they had: BETTINA'S RECIPES (All measurements are level) Broiled Lamb Chops (Three portions) 3 lamb chops 1 T-butter 1 t-salt ¼ t-paprika 1/8 t-parsley Wipe and trim the chops. Place on a hot tin pan four inches from a direct hot flame (under a broiler). Cook two minutes, turn and thoroughly cook the other side for two minutes. Lower the flame a little, add the salt and pepper, and cook for eight minutes more. (A little longer if the chops are very thick.) Remove to a warm platter, dot with butter, add the parsley and serve immediately. Rice Croquettes with Jelly (Three croquettes) 1 C-steamed rice 1 egg-yolk 1 T-butter 1/8 t-paprika ¼ t-salt 1 t-chopped parsley 3 T-flour 2 T-grape jelly Mix the steamed rice, egg-yolk, butter, paprika, salt and parsley. Shape into flat disks one inch thick and three inches in diameter. Roll in flour. Make an indentation in the center of each with a spoon, to hold the jelly. Fry in hot deep fat until brown. Drain, the wrong side up. Heat in a hot oven and serve hot. Place a cube of jelly in the center of each. Sponge Cake with Whipped Cream (Three portions) 3 slices of stale cake (three by three by one inch) 8 marshmallows cut in cubes 3 T-canned cherries 3 T-cherry juice 4 T-whipping cream ½ t-vanilla 1½ T-sugar Beat the cream until stiff, add the vanilla, marshmallows and sugar. Arrange the cake in glass sherbet dishes. Place a tablespoon of cherries and a tablespoon of juice on each slice. Place one and a half tablespoons of the whipped cream mixture on each portion. Allow to stand in a cold place for five minutes. |
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