  A HANDKERCHIEF SHOWER "WHAT a cunning table!" exclaimed four girls in various words and ways. Ruth and Bettina smiled happily to each other, for they, too, had admired the low bowl of purple and yellow pansies in the center, and the tiny individual vases for a few pansies at each place. The dainty doilies were also attractive, and Ruth had darkened the room and lit the small yellow candles on the table. "But Bettina helped with the soufflÉ and the gold hearts," she said gallantly. "Did you see her disappear a short time ago? She was baking the cakes. When she suggested refreshments that should be made just before they were served, I was frightened. But when she offered to bake the things, you may be sure I was delighted." At this moment a small figure appeared in the doorway. "Weady, Cousin Wuth?" "Yes, dear." In popped little Marjorie, Ruth's cousin, carrying a huge bouquet of handkerchiefs folded like white roses, fastened somehow to long stems with green leaves attached, tied with streaming yellow satin ribbon. Making a low bow to Alice, she recited in a baby voice: "A handkerchief posie to carry each day. We trust they will not come amiss, In fact, we are sure that no other bouquet Was ever so useful as this!" "Thank you, you darling!" said Alice, receiving the gift with delight. Ruth served: BETTINA'S RECIPES (All measurements are level) Apricot SoufflÉ (Soo-Flay) "Lightened with Air" (Six portions) ¼ lb. dried apricots ½ C-sugar 1 t-lemon extract or 1 t-lemon juice 1/8 t-salt 3 eggs 1 t-baking powder ¼ t-vanilla 6 candied cherries Wash the dried apricots and soak for three hours in sufficient water to cover them. Cook slowly until tender (about ten minutes) in the same water in which they were soaked. Press through a colander, add the sugar and cook until very thick, stirring constantly to prevent burning. Add salt and extract. Allow to cool. Beat the egg whites until very stiff, add the baking-powder, apricots and vanilla. Stir just enough to mix. Pour into well buttered individual tin or aluminum moulds until two-thirds full. Place the moulds in a pan of hot water and bake thirty-five minutes in a slow oven. Turn off the fire and allow the pans to remain in a warm place so that they will not fall. When slightly cool, remove carefully and serve as quickly as possible. Place whipped cream and a candied cherry on the top. Whipped Cream (Six portions) ½ C-heavy cream 1 t-sugar ¼ t-vanilla 3 drops of lemon extract Beat the cream until thick, add the sugar, vanilla and lemon extract. Place in a cool place until used. Gold Hearts (Twelve Hearts) 4 T-butter ½ C-sugar 3 egg-yolks 1 T-water ¼ C-milk 7/8 C-flour 1 t-lemon extract 1 t-baking-powder 1/8 t-salt Cream the butter, add the sugar, and mix well. Add the egg yolks, beaten well, and the water, milk, flour, baking-powder, lemon extract and salt. Beat for two minutes. Pour into a large flat pan prepared with waxed paper. The batter should be three-fourths of an inch thick in the pan. Bake twelve minutes in a moderate oven. Remove the paper, and cut when cool with a heart-shaped cooky cutter. Wet the cutter with water before using, as this assures even edges. Keep in a moist place until ready to serve. Salted Almonds (Six portions) ¼ lb. almonds (shelled) 1 qt. boiling water 1 t-salt 3 T-olive oil Allow the almonds to stand in boiling water in a covered utensil for fifteen minutes. Rinse off with hot water and place in a colander. Remove the skins. Place oil in a frying-pan when hot, add nuts. Stir constantly over a moderate fire for fifteen minutes. Pour into a clean cloth. Rub off any oil which has remained on the almonds. Sprinkle salt over the nuts while warm. When thoroughly cooled, place the almonds in a covered tin can until ready to serve. |
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