  A LUNCHEON FOR POLLY "NOW that this delicious little luncheon is over, Bettina," said Alice, "I want to ask you something. How did you make the croquettes that cunning shape?" "With a conical ice cream mould, Alice," Bettina answered. "It is very simple. And I'll tell you another thing. I made those croquettes yesterday, not today." "You don't mean that you fried them yesterday?" "Yes, I did, Alice. In deep fat." "But they were warm, not cold." "Yes, for I reheated them in the oven a few minutes before I served them. They really are as good as new when treated that way. I had always supposed that croquettes had to be served immediately after they were fried, and you know frying in deep fat is really a nuisance when it has to be done at the last minute. For instance, today I had the biscuits to make, and the soup and sweet potatoes to prepare. And I believe in being leisurely when giving a luncheon, so I certainly would not serve croquettes if they had to be made that day. I tried reheating them once when Bob and I were here alone and discovered that they were delicious. So I've always, ever since, fried my croquettes the day before." "Hereafter I'll serve croquettes at luncheon myself," said Alice. "You have taught me something." For luncheon that day Bettina served: BETTINA'S RECIPES (All measurements are level) Cream of Pea Soup (Four portions) 1 C-peas 1 C-water ¼ t-sugar 2 T-flour 2 T-butter 2 C-milk 1 t-salt ¼ t-paprika Cook the peas, water and sugar slowly for fifteen minutes. Strain, and rub all the pulp through the strainer. Melt the butter, add the flour, salt and paprika. Mix thoroughly and gradually add the milk. Boil one minute and add the pulp and liquid from the peas. Cook one minute. Serve in hot soup plates or bouillon cups. Toasted Sticks (Four portions) 3 slices of bread 1 T-butter ½ t-salt Cut the slices of bread one-half an inch thick. Butter, and sprinkle with salt. Cut into strips, the length of the slice and half an inch wide. Place on a tin pan, and cook directly under a fire or in an oven until a delicate brown. Serve warm. Ground Pork Croquettes (Four croquettes) 1 C-chopped, cooked pork 1/8 t-paprika ¼ t-celery salt 1/8 t-onion salt ¼ t-salt 1 T-pimento, cut fine ½ T-butter 1 T-flour 1/3 C-milk 1/3 C-crumbs 2 T-egg 1 T-water Melt the butter, add the flour, paprika, celery salt, onion salt, salt and pimento. Gradually add the milk and cook thoroughly for one minute. Add the meat and allow the Date Pudding (Four portions) 2 egg-whites ½ C-sugar 4 T-flour 1/8 t-salt 1 t-baking powder ½ C-dates, cut fine ½ C-nut meats, cut fine ¼ t-vanilla Beat the egg whites thoroughly, add the sugar, flour, salt and baking powder. Mix well, add the dates, nuts and vanilla. Pile lightly in a well-buttered baking-dish. Place the dish in a pan of hot water and bake thirty minutes in a moderate oven. Allow the pudding to remain in the oven a little while after the heat is turned off. If cooled slowly, it will not fall. The pudding may be baked in individual moulds if preferred, and may be served with whipped cream. |
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