  AFTER THE FOOTBALL GAME "THERE are the men now," said Mrs. Dixon, rolling up the hose she had been darning. "Good!" said Bettina. "The dinner is just ready for them, and I'm glad they didn't keep us waiting." "Hello! Hello!" shouted Frank and Bob, letting in a gust of cold air as they opened the door. "Whew! It's cold!" "How was the game?" "Fine! 39 to 0 in favor of Blake!" "Not very exciting, I should think." "Still, Frank here wanted to bet me that Blake would be badly beaten!" "Frank!" said Charlotte in exasperation. "Is that the way you show your loyalty to your home college?" "Shame on you, Frank!" grinned Bob. "Well, dinner ready? I'm about starving!" "Bettina has a regular 'after-the-game' dinner tonight," said Charlotte. "Just the kind to make a man's heart rejoice!" "Hurray!" said Bob, stirring up the grate fire. "And afterward we'll have our coffee in here, and toast marshmallows. Shall we?" "Suits me!" said Frank. "Anything you suggest suits me, if it's something to eat." "Dinner's ready," said Bettina. "Come into the dining-room, people, and tell us about the game. Charlotte and I have mended all your hose this afternoon, and we deserve a royal entertainment now." "Bettina," said Frank, "do you expect us to talk when you set a dinner like this before us?" The menu consisted of: BETTINA'S RECIPES (All measurements are level) Flank Steak Braized with Vegetables (Four portions) 1½ lbs. flank steak, 1¼ inches thick 2 T-flour 2 t-salt 1 T-butter 1½ C-sliced, raw potatoes ½ C-thinly sliced onions 1 green pepper, sliced thin 1 C-tomato pulp Cut with a knife across the grain of the flank steak, to prevent it from curling up. Sprinkle the flour and one teaspoonful of salt on both sides of the meat. Dot with butter, and place in an oblong baking pan. Over the meat place a thick layer of sliced raw potatoes. Add the green pepper, and season with one-half a teaspoonful of salt. Place the onions next and the rest of the salt. (One-half a teaspoonful.) Pour one cup of stewed or raw tomato pulp over all the mixture, and cover the baking pan tightly. Cook slowly in the oven for two hours. One-half hour before the meat is done, remove the cover to allow it to brown. Water may need to be added to prevent burning. In serving, very carefully transfer the steak to a hot platter, preserving the various layers of vegetables. To serve, slice down through the layers as through a loaf. Cabbage Salad (Four portions) 2 C-chopped cabbage 2 pieces of celery ½ t-salt ¼ t-paprika ½ C-salad dressing or enough to moisten Chop the cabbage and the celery fine. Add salt, paprika and salad dressing. Serve cold. Brown Betty (Four portions) 2 C-bread crumbs 2 C-sliced apples, pared and cored ¼ C-sugar 1 t-cinnamon ½ C-water 1 T-lemon juice 1 T-butter 1/8 t-salt Mix the crumbs, apples, sugar, salt and cinnamon well. Pour water and lemon juice over the mixture. Place in a buttered baking-dish. Place the butter over the top in small pieces. Cover the pan with a lid and bake in a moderate oven forty-five to sixty minutes. Remove the lid after the Brown Betty has been cooking twenty-five minutes. More water may be needed if the apples are not very juicy. Cream the butter, add the water and slowly add the sugar. Continue mixing until very creamy. Add the lemon and vanilla extract. Form into a cube and place in the ice box. Allow to stand half an hour, then cut into slices and serve on top of the Brown Betty. |
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