BUYING A REFRIGERATOR
"SOMETHING in refrigerators?" said the clerk politely to Mrs. Dixon and
Bettina.
"You talk to him," said Mrs. Dixon. "I don't know a thing about a
refrigerator; that's why I begged you to come."
"Well," considered Bettina, her red brown head on one side, "we want one
that will hold not less than a hundred pounds of ice. The large ones are
much more economical in the long run. Here, Mrs. Dixon, is a
hundred-pound fellow. May we examine it, please?"
"Certainly, madam."
"No, this won't do. See, Mrs. Dixon, the trap is in the bottom of the
food chamber. That is wasteful and inconvenient, because in cleaning it
you would have to leave the door of the larger compartment open. That
would let the cold air out and waste the ice. Anyhow, you know the trap
is the sewer of the refrigerator, and has no business in the food
chamber. The trap really ought to be in the bottom of the ice chamber,
where it can be cleaned without removing the food, or opening the door
of the food compartment. Besides, I prefer to have the ice put in at a
door on the side of the front, not on the top. Yes, here is the kind I
mean. I like this trap, too. See, Mrs. Dixon, isn't it fine? It has a
white enamel lining and shelves of open wire that can be removed."
"It looks nice, doesn't it? And when I get some white shelf paper on
those shelves it will be like an attractive cupboard."
"Oh, my dear! You mustn't do that! That would prevent the circulation of
air through the ice-box, which is the very thing that makes the food
compartment cold. You see, that circulation of air goes on through these
open-wire shelves. Another thing, I've seen people cover the ice with
newspapers to keep it from melting, as they thought. But they were
mistaken. Any friction causes warmth, and ice keeps better when there is
nothing touching it."
"Well, if you like this one, I'll ask the price of it."
"It will be expensive, I'm afraid, but the most economical in the long
run. Are you staying downtown to meet Mr. Dixon?"
"Yes, I'd like him to see the refrigerator. He takes such an interest in
these household things I'm getting."
"Well, good-bye, dear. I must hurry home to get dinner. It won't take
long, but I'll have to go, or Bob will get there first, and I'm a little
sentimental about being there to greet him at the door."
Bettina's dinner that night consisted of:
Broiled Lamb Chops
Boiled New Potatoes New Peas in Cream
Vegetable Salad
Bread Butter
Rhubarb Pudding
BETTINA'S RECIPES
(All measurements are level)
=Broiled Lamb Chops= (Three portions)
3 chops
1 t-salt
Wipe chops and place in a red-hot frying-pan. As soon as the under
surface is seared, turn and sear the other side. Turn down the fire a
little, and continue to cook, turning chops often. Cook seven minutes if
liked rare. When cooked, sprinkle with salt and spread with butter.
=Creamed New Peas= (Three portions)
1 qt. peas
1/8 t-soda
1/2 t-salt
Shell one quart of peas, cover with cold water and let stand ten
minutes, wash well, and drain off the water. Cover with boiled water and
cook twenty to fifty minutes, according to age of peas. A pinch of soda
may be added to the water. It softens the skins on the peas. Add salt
when the peas have cooked twenty minutes.
=White Sauce for Peas= (Three portions)
1 T-butter
1 T-flour
1/8 t-salt
1/2 C-milk
Melt the butter, add the flour and salt, mixing well, and the milk,
stirring constantly. Cook two minutes. Add the peas.
=Rhubarb Pudding= (Three portions)
1 C-cooked, sweetened rhubarb sauce
2 T-flour
1 T-cold water
1 egg-white
1/8 t-salt
Add the water slowly to the flour and mix well. Add the rhubarb sauce
and cook until very thick (about five minutes). Add the stiffly beaten
white of egg, mix thoroughly and turn into moistened moulds. Serve cold
with cream.