  BOB HELPS WITH THE DINNER "HERE, Bettina, let me mash those potatoes! It's fine exercise after a day at the office!" And Bob seized the potato masher with the same vigor that he used to handle a tennis racquet. "Good for you, Bob! They can't have a single lump in them after that! About the most unappetizing thing I can think of is lumpy mashed potato, or mashed potato that is heavy and unseasoned. More milk? You'd better use plenty. Here! Now watch me toss them lightly into this hot dish and put a little parsley and a lump of butter on the top. There, doesn't that look delicious?" "I should say so! And look at the fancy tomatoes, each one with a cover! What on earth is inside?" "Just wait till you taste them; they're a new invention of mine, and I do believe they'll make a splendid luncheon dish for the next time that Ruth is here, or Alice brings her sewing over. I'm practising on you first, you see, and if you survive and seem to like them, I may use them for a real company dish." "You can't frighten me that way! Creamed chicken?" "Creamed veal. Don't you remember what we had for dinner last night? There were two chops left and I made it of them. I know it is good when made of cold veal roast, but I had never tried it with cold veal chops—so again I am experimenting on you, Bobby!" "You don't frighten me so easily as that! I've just caught a glimpse of something that looks like cocoanut cake, and I'll be happy now, no matter how the rest of the dinner tastes!" "There, everything is on, Bob! Let's sit down to dinner, and you tell me all about your day!" Dinner consisted of: BETTINA'S RECIPES (All measurements are level) Creamed Veal (Two portions) 1 C-cooked veal chopped ½ C-white sauce (medium) 3 rounds of toast Mix the veal and sauce. Heat and serve hot on rounds of toast. Mashed Potatoes (Two portions) 4 potatoes 2 C-water 1 t-salt ½ T-butter ½ t-salt ¼ t-paprika 1 T-milk Wash and peel medium-sized potatoes; cook in boiling water (salted) until tender. (About twenty minutes.) Drain and shake over the fire a minute or two until they are a little dry. Either mash with potato masher, or put through potato ricer. Add butter, salt, paprika and milk. Beat till very light, fluffy and white. Reheat by setting the saucepan in a larger kettle containing boiling water. Place over flame. More milk may be needed. Pile them lightly on the hot dish in which they are to be served. Stuffed Tomatoes Bettina (Two portions) 2 firm, good-sized tomatoes 3 T-fresh bread crumbs 2 T-left-over cooked vegetables (peas, beans, celery or corn) 1 T-chopped cooked ham or cooked bacon 1/8 t-paprika 1 T-egg 1 t-melted butter ½ t-salt Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use. Carefully scoop out the pulp, being careful to leave the shell firm. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika. Cook the mixture four minutes over the fire. Fill the shells with the cooked mixture. Put the slices back on the tomatoes. Place in a small pan and bake twenty minutes in a hot oven. |
|
