  A "PAIR SHOWER" FOR ALICE WHEN Bettina called the girls into the dining-room after several hours spent in hemming dish towels for Alice, they exclaimed that the time had passed so quickly. The table was set for twelve, and the chair at the right of the hostess was gaily decorated with white ribbon and white paper flowers. "Oh, for me?" cried Alice. "How important I feel!" As soon as the girls were seated, Ruth rose and placed before the guest of honor a large wicker basket heaped high with packages of all shapes and sizes, each wrapped in white tissue paper and tied with white ribbon. A card hung from the handle of the basket. "I'll read it aloud!" laughed Alice. "Dear Alice, we have tried to choose Some gifts for you that come by twos. A few, perhaps, you'll often use, While some may comfort and amuse, If you should chance to get the blues, When household cares your mind confuse. "This basket, which our blessing bears, Besides the gifts that come in pairs, Our friendship and our love declares. 'Twill share your troubles and your cares And hold the hose that Harry wears. So keep them free from holes and tears." "Goodness!" cried Alice. "The thought of my future cares She discovered a salt and pepper shaker, a pair of guest towels, a pair of hose, a sugar bowl and a creamer, and many other gifts in pairs. It was a long time before the girls could calm down sufficiently to eat the luncheon that Bettina, with Ruth's assistance, set before them. Bettina served: BETTINA'S RECIPES (All measurements are level) Tuna Salad (Twelve portions) 2 C-tuna fish 2 C-diced celery 3 hard-cooked eggs, diced 3 T-green pepper, chopped fine 4 T-sweet pickle, chopped fine 4 T-pimento, cut fine 2 t-salt ½ t-paprika 1 T-lemon juice 1 C-salad dressing Mix the tuna, celery, eggs, sweet pickle, pepper, salt and paprika with a silver fork. (Care should always be taken not to mash salads.) Add the salad dressing; more than a cup may be necessary. Keep very cold, and serve attractively on a lettuce leaf. Salad Dressing (Twelve portions) 4 egg-yolks ½ C-vinegar ½ C-water 1 t-salt 1 t-mustard 4 T-sugar ¼ t-paprika 2 T-flour Beat the egg yolks, add the vinegar. Mix the salt, mustard, sugar, paprika and flour thoroughly. Slowly add the water, taking care not to let the mixture get lumpy. Pour into the yolks and vinegar. Cook slowly, stirring constantly until thick and creamy. Thin with sour cream or whipped cream. Date Bread (Eighteen Sandwiches) 1 C-graham flour 2 C-white flour 3 t-baking powder 1/3 C-"C" sugar 2 t-salt 1/3 pound of dates, cut fine 1½ C-milk 1 egg Mix the flour, baking-powder, sugar, salt and dates ground fine. Beat the egg with a fork, and add the milk. Pour slowly into the dry ingredients. Mix thoroughly and pour into two well-buttered bread pans. Allow to stand fifteen minutes and bake forty minutes in a moderate oven. When cold, cut very thin and spread with butter for sandwiches. Date bread is better for sandwiches when one day old. Maple Icing 1½ C-maple sugar 1½ C-granulated sugar 2/3 C-milk 1 t-butter 1/8 t-cream of tartar Cook all the ingredients together until a soft ball is formed when a little is dropped into cold water. Beat until creamy enough to pour on the cake. Salted Peanuts (Twelve portions) 2/3 lb. peanuts (shelled) 4 T-olive oil 2 t-salt Cover the peanuts with boiling water; allow to stand for fifteen minutes. Place one-third of the amount in a strainer (allowing remainder to stay in water) and remove the skins. Prepare all the peanuts the same way. Place two tablespoons of oil in the frying pan, when hot add the peanuts; stir constantly with a fork and cook over a moderate fire fifteen minutes. When brown remove the nuts, add another tablespoon of oil and another third of the peanuts, continue until all the nuts are cooked. Add the salt. Lard may be used in place of oil, but the latter makes the nuts taste and brown better. |
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