  A NEW-FASHIONED SUNDAY DINNER Woman walking to table with steaming plate "YOU will go to church with us this morning, Bettina?" asked Bob's cousin Henry, known also as the Rev. Henry Clinkersmith, as he came into Bettina's immaculate kitchen one Sunday. "Yes, indeed, I will go!" Bettina answered him. "Is it nearly ten o'clock? Oh, yes, nine forty-five. I'll go at once and get ready." Cousin Henry had arrived late Saturday evening. He was filling the pulpit of a friend that Sunday morning. Bettina finished arranging the low bowl of pansies which was to be her table decoration. "For the dinner table," she explained to Cousin Henry. "And Bob," she said as they walked to church (Cousin Henry was ahead with an old friend), "I do believe he was worried about dinner. There wasn't a trace of any preparation to be seen! You know I made the cake and the salad dressing yesterday, and the lettuce was on the ice. The sherbet was on the porch (I bought it, you know), and the lamb and potatoes were in the cooker." "Well, let him worry! How long will it take to get it ready after we get home?" "About fifteen minutes. The table is set, but I'll have to warm the plates and take things up. Then there's the gravy to make, of course." "All I can say is this," said Cousin Henry at dinner, as he passed his plate for a second helping, "since you've explained the mysteries of the fireless cooker, I realize how it would have helped those cold Sunday dinners of the past generation. The women could have obeyed the fourth commandment and given their families a good Sunday dinner, too!" That day they had: BETTINA'S RECIPES (All measurements are level) Roast Leg of Lamb with Potatoes (Ten portions) A 4-lb. leg of lamb 6 large potatoes ¼ t-paprika 1 T-salt 2 T-lard Wash the lamb with a damp cloth. Wipe dry and sprinkle with two teaspoons of salt. Place the lard in a frying-pan. When hot, add the lamb, and brown well on all sides. Place the meat in the fireless utensil. Sprinkle the potatoes with salt and paprika. Arrange these about the leg of lamb. Place the disks, heated for baking, over and under the baking pan. Cook three hours in the fireless. Use the drippings for gravy. Lamb Gravy (Four portions) 4 T-drippings 2/3 C-water 2 T-flour ½ t-salt Place half of the drippings in a sauce-pan. Add the flour, and allow it to brown. Add slowly the water, salt and the rest of the drippings (two tablespoonsful). Boil one minute. Mint Sauce (Four portions) ¼ C-mint leaves ½ C-boiling water 2 T-sugar 4 T-vinegar 1/8 t-paprika ¼ t-salt Chop the mint leaves very fine. Add the boiling water and sugar. Cover closely and let stand one-half hour. Add the vinegar, pepper and salt. Loaf Cake (Bettina's Nut Special) (Twelve pieces) 1/3 C-butter 1 C-"C" sugar 1 egg 1½ C-flour ½ t-cinnamon 3 t-baking powder ¼ C-nut-meats, cut fine ¼ t-salt 2/3 C-milk 1 t-vanilla ½ t-lemon extract Cream the butter, add the sugar and the egg. Mix well. Add the flour, baking powder, cinnamon, nut-meats, salt, milk, vanilla and lemon extract. Beat two minutes. Pour into a loaf-cake pan prepared with waxed paper. Bake thirty minutes in a moderate oven. |
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