BETTINA'S SUNDAY DINNER
"THIS seems like old times!" remarked Mr. Dixon, as he and his wife
strolled leisurely home from church with Bob and Bettina. "I haven't had
this peaceful Sunday feeling since I was a youngster. Then all the
Sundays were like this, cool, quiet and sunny--sprinkled all over with
little girls in smooth curls and white leghorn hats, and little boys in
uncomfortable, hot clothes a size too large, and newly polished shoes. I
often recall the plentiful Sunday dinners, too!"
"Don't get your hopes too high!" said Bettina. "Though I will promise
you one treat, wild roses on the table. Bob and I walked out into the
country last evening and found them."
"What can I do?" inquired Mrs. Dixon, when she and Bettina were alone in
the kitchen.
"You can sit here and talk to me while these potatoes are cooking and
the veal birds getting done. You see, the birds have already cooked
three-quarters of an hour this morning before I went to church. The
waxed beans are in the fireless cooker; I have to make the butter sauce
for them. And you see I have the new potatoes all prepared, standing in
cold water. I have only to cook them in boiling salted water till they
are done. That won't take long, as they aren't large. I set the table on
the porch this morning. Bob can make the coffee in the percolator in a
little while, when we're ready. He usually starts it when we come to the
table, and then it is ready in time to serve last. By the way, if you
like the Thousand Island dressing we are to have for the head lettuce,
I'd like to give you the recipe. It is a very popular one just now."
"Oh, I've eaten it! Frank is very fond of it, and used to order it every
chance he had at the hotel. Will you really tell me how to make it? So
many good dinners now end with the salad and cheese and coffee, and I
think Thousand Island dressing on head lettuce makes a splendid salad."
"Of course I'll show you. Well, the iced cantaloupe, which is our first
course, is in the ice-box. Our dessert today is just cake with chocolate
cream frosting, and coffee. It is such a simple Sunday dinner, but
that's the kind I believe in!"
BETTINA'S SUNDAY DINNER
Iced Cantaloupe
Veal Birds Boiled New Potatoes
Gravy
Waxed Beans Butter Sauce
Bread Butter
Head Lettuce Thousand Island Dressing
Salt Wafers
Cake with Chocolate Cream Frosting
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Veal Birds= (Six portions)
1-1/2 lb. veal steak
4 slices bacon
1 T-butter
1/2 C-crumbs, fresh
1/2 t-salt
1/4 t-paprika
2 T-milk
2 T-fat
Cut veal from the round (veal steak) into strips, four by two and a half
inches. Put the trimming and four slices of bacon through the food
chopper. Cook the chopped meat three minutes in the butter. Add to this
the fresh bread crumbs, salt, pepper and milk. Spread this mixture on
the strips of veal. Roll and tie securely with white cord, roll in flour
and sauté until browned a little on both sides, in two tablespoons fat
in frying pan. Place in a casserole or small covered pan. Season each
bird with salt and a small piece of butter. Pour an inch and a half of
water into the pan. Cook an hour, or a little less, in a moderate oven.
Gravy may be made by adding four tablespoons of water to two level
tablespoons of flour, mixing carefully and gradually pouring into the
stock in which the meat has been cooked. Bring to a boil.
=Thousand Island Salad Dressing= (Six portions)
1/2 C-olive oil
2 T-lemon juice
2 T-orange juice
1 t-onion juice
1/4 t-salt
1/4 t-paprika
1 t-Worcestershire sauce
1/4 t-mustard
1 t-chopped parsley
Place all the above ingredients in a pint fruit jar, fit a rubber on the
jar cover, and shake vigorously until the dressing is well mixed and
creamy. Pour over tomatoes, asparagus, peas, beans, spinach or lettuce.
Serve as a salad.
=Cake with Chocolate Cream Filling= (Six portions)
1/2 C-butter
1 C-sugar
1 beaten egg yolk
1-1/2 C-sifted flour
2 t-baking powder
1/4 t-mace
1/2 t-vanilla
1/2 C-milk
1 egg-white, stiffly beaten
Cream the butter, add the sugar, yolk of egg, dry ingredients and milk.
Stir well, add the flavoring, beat two minutes, cut and fold in the egg
white. Bake in a large round buttered pan in a moderate oven for thirty
minutes. The pan should be seven inches in diameter. Cover with
confectioner's icing.
=Confectioner's Icing=
2 C-powdered sugar
3 T-milk
1 t-vanilla
12 chocolate creams
Mix vanilla and milk, add powdered sugar. Mix until stiff enough to
spread. Cut creams in half and arrange on the cake.