  RUTH COMES TO LUNCHEON "AND here we are, busily planning Alice's affairs," said Bettina, "when we might be talking of yours, Ruth. Are you sure, sure, sure, that you don't want any parties, or showers, or affairs of any sort?" "Sure, sure, sure!" said Ruth, emphatically. "I may be silly, Bettina, but to me such a fuss beforehand takes something away from the beauty of the wedding! And then there are other reasons. We've had to postpone building till next summer, and may not be married till the house is done—you know that. So we'll have been engaged a long time. It seems to me that after a long engagement like ours, it is better to have a simple wedding and no parties. Alice's is happening just as I always expected that it would—a surprising announcement, a short engagement, and many parties, with an elaborate wedding as the climax! Sometimes I think that sort would be the kind to have—but you see, Bettina, when you're expecting to be married only once, you want to have just the kind that seems best to you." "And yours will be just right for you, Ruth," said Bettina, warmly. "You are you, and Fred is Fred, and I can't imagine either of you caring for much excitement. And when you are in your new house——" "I'm going to have you over at least once a week to just such a dear little luncheon as this! Or rather—as much like it as I can devise. Bettina, how did you have time to cook such good things?" "Well," said Bettina, "Bob will have these same things for Bettina's luncheon consisted of: BETTINA'S RECIPES (All measurements are level) Bettina's Mexican Salad (Four portions) 1 cucumber diced 2 tomatoes cut in one-inch cubes 1 C-cut celery ¼ C-cooked beets 1 T-chopped parsley 2 T-green pepper, cut fine 1/3 C-cottage cheese 1 t-salt 2/3 C-salad dressing 4 lettuce leaves Mix all the ingredients in order given and serve on lettuce leaves. Brown Bread (Baked) (Two loaves) 2 C-graham flour 2 C-white flour 2 t-soda 1 t-salt ½ C-molasses 2 C-sour milk Mix well the graham flour, white flour, soda and salt. Add the molasses and sour milk; mix thoroughly. Pour into two well-buttered bread tins, and bake forty minutes in a moderate oven. Orange Cake (Sixteen pieces) 1/3 C-butter 1 C-sugar 2 eggs beaten separately Grated rind of one orange 3 t-baking powder ¼ t-salt ¼ C-orange juice ¼ C-milk 12/3 C-flour ½ t-lemon extract Cream the butter, add the sugar and egg-yolks; mix thoroughly. Add the orange rind. Add the baking powder, salt and flour sifted together and then the orange juice and milk. Mix, and beat one minute. Add the egg-whites beaten stiffly, and the lemon extract. Bake in two square cake tins fitted with waxed paper for twenty-five minutes in a moderate oven. Orange Filling for the Cake (Sixteen portions) ½ C-sugar 3 T-flour 1/8 t-salt 1 egg yolk Grated rind of ½ an orange ¼ C-water ¼ C-orange juice ½ t-lemon juice Mix the flour, sugar and salt well; add slowly the egg-yolk and the grated rind, the orange juice and water. Cook slowly over hot water for ten minutes, or until thick enough to spread. Add the lemon juice or lemon extract. Spread on one layer of cake. Place the other layer carefully on the top and spread Quick Cake Icing over the top and sides of the cake.
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