  A GOOD-BY LUNCHEON FOR BERNADETTE "BIG success!" was what Bettina's eyes telegraphed to Ruth across the purple and white asters in the center of a long porch table. Ruth was giving a farewell luncheon for Bernadette, her young cousin, who was leaving that night for a fashionable New York school. Although there was no suggestion of it in the dainty dishes the two girls served to the hungry and vivacious young guests, Ruth was "trying out" her cooking with all of the stage-fright of the beginner. The recipes and suggestions were chiefly Bettina's, and the two had been busy in Ruth's kitchen since early that morning. Bernadette was a critical young person, although light-hearted and affectionate, and Ruth felt that she could set her humble efforts before no sterner judge. Yet all the while, as she tasted each course in its turn, her mind was running on, "Will Fred like this? Some day I'll be serving this to Fred!" It was certainly a satisfaction to feel one's self able to cook a luncheon acceptable to "the younger society set!" With each course an enormous motto, supposedly of the "Don'ts for School Girls' Series," was brought in ceremoniously on a tray and suspended from the chandelier over the table, until finally five huge, if foolish, "Don'ts" were dangling there for Bernadette's inspection. With the last course, Ruth, in the postman's hat, coat and bag, brought in an endless supply of letters for Bernadette, to be opened at such times as "When You Meet Your Impossible Room-mate," "When You Feel the First Pangs of Homesickness," Bernadette seized them all delightedly, glanced at the covers and cried out, half in laughter, half in tears, "Oh, girls, I simply can't go 'way off there! I'll die!" Her friends fell upon her with scoldings and hugs, and in the midst of the noise and clamor, Ruth and Bettina slipped out to laugh and talk over Ruth's first serious culinary effort. The menu consisted of: BETTINA'S RECIPES (All measurements are level) Chicken Croquettes (Eight croquettes) 1½ C-cooked chopped chicken ¼ t-celery salt 1 t-lemon juice 1 t-parsley chopped fine ¼ C-thick white sauce ½ t-salt 2 C-crumbs 4 T-egg, beaten Mix the chicken, celery salt, lemon juice, parsley, salt and thick white sauce. Shape into croquettes. Roll in cracker crumbs, beaten egg and more crumbs. Deep fry. Serve hot. Green Peppers Stuffed with Corn (Six portions) 1 C-corn-pulp, cooked ½ t-salt 1 egg-yolk ¼ C-milk 2 T-bread crumbs 1/8 t-pepper ½ t-sugar 1 T-butter 6 green peppers Scoop out the contents of the peppers. Mix the corn, salt, egg yolk, milk, bread crumbs, pepper and sugar. Fill the peppers. Dot with butter. Place in a pan and bake thirty minutes in a moderate oven. Cover the bottom of the pan with water. Baste the peppers frequently. Cherry Salad (Six portions) 2 C-California cherries ½ C-hazelnuts 6 lettuce leaves 6 T-salad dressing Remove the seeds from two cups of California white cherries, and fill with filberts or hazel nuts. Arrange on crisp lettuce leaves, and serve with salad dressing. Chocolate Cream Pudding (Six portions) 2 C-milk 5 T-cornstarch ½ C-sugar ¼ t-salt 1½ squares of melted chocolate 3 T-hot water 2 egg-whites 1 t-vanilla Mix the cornstarch, sugar and salt. Add cold milk gradually, mixing well. Melt the chocolate in the hot water, and add it to the other mixture. Cook in the double boiler ten minutes, stirring occasionally. Beat three minutes. Add the stiffly beaten white and the vanilla. Mould, chill and serve. If the chocolate does not melt in the hot water, cook over the fire a minute. Whipped cream may be served with the pudding. |
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