  A DINNER COOKED IN THE MORNING "WE'LL treat Uncle Eric so well that he'll have a good time in spite of himself," Bob had said when he had proposed that his gruff old uncle be invited. "I'll take Saturday afternoon off, and we'll go to the matinee, then we'll come home to dinner, and then go again to the theatre in the evening." For a great actor was to be in town, and this was the reason for Uncle Eric's possible visit. "If he'll only come," Bob had added doubtfully. "He'll come," said Bettina confidently, for she felt that she had discovered the soft spot in Uncle Eric's heart. "We'll have a good dinner, too." Bob remembered what she had said about the dinner and repeated it to himself as they stepped from the street car after the matinee. "It's late, Bettina," he said anxiously, "will it take you long to get dinner?" "A very few minutes," answered Bettina. "Just long enough to warm it over." To warm it over! But then, all of Bettina's dinners were good, so he resolved not to worry. Nevertheless, he could not help leaving Uncle Eric for a few minutes to come into the kitchen. "What can I do to help?" "Not a thing, Bob dear. You see, I had this whole dinner ready this morning, and I have warmed it all up in the oven. I have discovered that croquettes are exactly as good when fried in the morning, and so are veal cutlets. And wait till you try the cauliflower!" "I trust you, Bettina," said Bob, laughing. "It all looks mighty good to me. Here, I'll help you put it on the table." For dinner that night they had: BETTINA'S RECIPES (All measurements are level) Veal Cutlets (Three portions) 1 lb. ½-inch slices of veal cut from the leg 1 t-salt 1½ pints of water 1 C-cracker crumbs ¼ t-paprika 1/3 t-salt 1 egg-white or yolk 1 T-water Hot fat for frying Wipe the meat, place in one and one-half pints of boiling water, to which has been added one level teaspoon of salt. Boil gently until tender (about thirty minutes). Remove from the water and allow to cool until easy to handle. Remove the bone and skin, and cut into pieces for serving. Mix the paprika, salt (one-third of a teaspoon) and the cracker crumbs. Roll each piece of meat in the crumbs, then in the egg, to which the water has been added, and again in the crumbs. Pat the crumbs onto the meat. Arrange the meat on a platter and allow to stand fifteen minutes. Have sufficient fat in a pan to cover articles of food. When the fat is smoking hot, add the veal cutlets, and turn to cook each side. When a delicate brown (after about five minutes), remove and drain on paper. Keep hot in the oven. Place the veal cutlets on a platter and arrange baked apples around the edges. Serve the potato croquettes on the same platter, garnished with parsley. Potato Croquettes (Three portions) 1 C-hot mashed or riced potatoes 1/8 t-celery salt ½ t-chopped parsley 1/8 t-onion extract 1 egg-yolk 1 T-milk 1 t-salt 1 T-butter 1/8 t-paprika 3 T-flour Mix the mashed potatoes, celery salt, parsley, onion extract, egg yolk, milk, salt, butter and paprika. Beat two minutes. Shape into balls two inches in diameter. Roll in flour and allow to stand fifteen minutes. Cook in deep fat three minutes or more until a delicate brown. Drain on brown paper and keep hot in a moderate oven. Escalloped Cauliflower (Three portions) 1 small head of cauliflower 1 qt. water 1 t-salt 1½ C-vegetable white sauce, seasoned ¼ C-buttered crumbs Soak the cauliflower in cold water to which a tablespoon of vinegar has been added. Cut apart and cook in a quart of water to which salt has been added. Make white sauce and add the cauliflower. Pour into a well-buttered baking dish. Cover with buttered crumbs. Bake twenty minutes in a moderate oven. |
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