  MILDRED'S PLANS "I SUPPOSE that when we get home again, Mildred will be insisting that we reorganize our household along the lines of yours, Bettina," laughed Polly. "I can just hear Selma's outbursts at the idea of any changes in her department." "But you can always smile Selma out of her 'spells,' Mother," coaxed Mildred. "And just think, Selma doesn't even know what a fireless cooker is! We'll have to explain it to her." "What can you make in a fireless cooker, Mildred?" asked Polly of her little daughter, who was fairly bursting with her newly acquired information. "Oh, Mother, this roast! Isn't it good? Aunt Betty kept it in the cooker almost four hours, and think how much gas that saved!" "Well, I'll admit that such an item would appeal to your father, Mildred," Polly replied, "so I think I'll leave it to you to get around him and Selma. I'm sure," she continued, turning to Bob, "that such an undertaking can reasonably be expected to occupy Mildred for some time. But I do like the roast." "The roast?" said Bob. "It is good, Polly, but you needn't think that this is a company meal, especially. Why, Bettina gives me company dinners every day!" For dinner that night they had: BETTINA'S RECIPES (All measurements are level) Pot Roast (Four portions) 2½ lbs. of beef (a rump roast) 2 T-bacon drippings 3 T-flour 1 bay leaf 4 cloves 2 t-salt ½ t-pepper ¼ C-diced carrots ¼ C-diced turnips 2 T-chopped onions ¼ C-celery 3 C-boiling water Place the bacon drippings in a frying-pan. Roll the beef in the flour, and when the fat is hot, add the beef and brown thoroughly on all sides. Place the meat in a kettle, and add the vegetables. Pour the water in the frying-pan to remove any fat. Pour all over the meat. Add the bay leaf, cloves and salt. Cover closely and allow to cook very slowly for three and a half hours. Turn the meat after the second hour. This is a good fireless cooker recipe. Gravy 1 C-stock 1 T-flour 1 T-water Remove the meat from the kettle. Strain the stock into a bowl. To the flour, add the water. Mix well, and gradually add the stock. Mix and cook one minute. Pour the gravy over the meat and reserve the remaining stock and vegetables for soup. Soup Strain the vegetables through the strainer, pressing thoroughly to remove all the pulp. Add the stock and one-half a cup of water. Reheat and serve for dinner with croutons or salted wafers. Rice ½ C-rice 2 C-boiling water 1 t-salt 1/8 t-paprika 1 T-butter When the water is boiling, add the salt. Add the rice and allow it to boil twenty minutes. More water may be needed. Stir occasionally with a fork. Pour into a strainer, and rinse thoroughly with cold water. Toss into a buttered vegetable dish. Sprinkle with paprika and dot with butter. Set in a moderate oven for fifteen minutes. |
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