  MRS. DIXON ASKS QUESTIONS "I HAD resolved," said Mrs. Dixon, at Bettina's dinner-table, "not to accept another invitation to come here until you people had eaten again at our house. But your invitations are just too alluring for me to resist, and your cooking is so much better than mine, and I always learn so much that—well—here we are! For instance, I feel that I am about to learn something this very minute! (Now, Frank, please don't scold me if I talk about the food!) Bettina, how did you ever dare to cook cabbage? It looks delicious and I know it is, but I tried cooking some the other day and the whole house has the cabbage odor in no time. Yours hasn't. Now what magic spell did you lay on this particular cabbage?" "Let me answer that," said Bob. "I want to show off! Bettina cooked that as she always cooks onions and turnips, in a a large amount of water in an uncovered utensil. Isn't that correct, Bettina? Send me to the head of the class!" "Yes, you're right. I did boil the cabbage this morning, and of course I have a well-ventilated kitchen, but I don't believe the odor would be noticeable if I had cooked it just before dinner." "I never used to eat cabbage," said Bob, "but I like Bettina's way of preparing it. She never lets it cook until it gets a bit brown, and so it has a delicate flavor. Most people cook cabbage too long." "Another question, Teacher. How did you manage to bake "Well," said Bettina, "I ran the point of the knife around the outside of the potato. This cutting of the skin allows it to swell a little and prevents it from bursting. Then I baked it in a moderate oven. Another thing. I've discovered that it is better not to pierce a potato to find out if it is done. I press it with my fingers, and if it seems soft on the inside, I remove it from the oven and press the skin until it breaks, allowing the steam to escape. If I don't do that, a mealy potato becomes soggy from the quickly condensing steam." "Oh, Bettina, I'm so glad to know that! I like baked potatoes because I know they are so digestible, but I never can make them like these. Now I won't monopolize the conversation any longer. You men may discuss business, or the war, or anything you choose." The dinner that night was as follows: BETTINA'S RECIPES (All measurements are level) Hamburger Steak (Six cakes) 1 lb. of beef cut from the round ¼ t-salt 1 t-onion salt or onion juice 1/8 t-pepper Grind the meat twice and add the seasoning. Shape into cakes two and a half inches in diameter and one inch thick, handling as little as possible. Place on a hot pan and cook under the broiler twelve minutes, turning when brown. Dot with butter and serve hot. Lemon Butter for the Steak (Four portions) 2 T-butter ½ t-salt ½ T-lemon juice ½ T-minced parsley ¼ t-paprika Mix in order given and spread on hot meat of any kind, broiled steak, chops or fish. Baked Potatoes (Four portions) Select potatoes of a uniform size. Wash thoroughly with a vegetable brush. Run the point of the knife around the outside of the potato. Bake in a moderate oven forty to sixty minutes. Escalloped Cabbage (Four portions) 2 C-cooked cabbage 1 C-white sauce 1/8 t-paprika ¼ C-bread crumbs 1 T-butter Remove the outer leaves of a two and a half pound head of cabbage. Cut in half (using but half for dinner). Wash thoroughly and cut in shreds or chop moderately fine. Put in a large kettle of rapidly boiling water. Boil for twenty minutes. Drain well, add one-half a teaspoon salt. Make the white sauce, add the cabbage and paprika, mix well. Place in a buttered baking dish. Cover with buttered crumbs and place in a moderate oven until browned. Prune SoufflÉ (Four portions) ¼ lb. prunes 6 T-sugar 1 T-lemon juice or ½ t-lemon extract 2 egg whites Wash the prunes thoroughly, cover with water, and allow to soak three hours. Cook slowly in the same water until soft. Remove the stones from the prunes, and save the pulp and juice. Add sugar, cook until very thick (about three minutes). Stir constantly. Cool, add the lemon juice. Cut and fold in the stiffly beaten egg whites. Fill a well-buttered open tin mould half full of the mixture. Place the pan in another pan filled with boiling water. Cook in a slow oven until well raised, firm, and light brown in color (about twenty-five minutes). Serve with the following custard sauce: Custard Sauce (Four portions) 2 egg yolks 4 T-sugar 1 T-flour 1/8 t-salt 1½ C-milk ½ t-lemon extract Beat egg yolks until light, in the upper part of a double |
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