AFTER THE "TEA"
"DOESN'T it bore you to think of cooking when you've been out all
afternoon?" asked Mrs. Dixon, wearily. "And today the refreshments were
so elaborate and everything was so stiff and tiresome!"
"I usually anticipate feeling this way," said Bettina, "and plan to have
something at home that is already prepared, and that I can get together
without much trouble. Then I put on a house dress as quickly as I can,
for I can't bear to cook in party clothes. But I'm sure I don't know
what I am going to have for dinner tonight. Bob and I had planned to go
downtown to dinner with some friends, but just before I went out this
afternoon he phoned that the invitation had been withdrawn because of
somebody's illness."
"Goodness!" cried Mrs. Dixon, "what will you do? Go downtown
yourselves?"
"No; Bob doesn't enjoy that, and neither do I. I can manage somehow, for
of course there are always things in the house to get. I'll tell you.
I'll phone Bob to bring Mr. Dixon here, and you can see what an
emergency supper is like."
"Oh, I couldn't think of it! You're tired, and it's nearly six now!"
"Well, what of that? You can help. And I know you're dreading to get
dinner at home. We'll just combine forces."
Bettina went to the telephone and called Bob. "Hello, dear! Please bring
Mr. Dixon home to dinner with you; Charlotte is going to stay. And if
you come in his car, will you stop on the way and get a watermelon that
has been on ice? Be sure it's cold!"
"And now," she said to Mrs. Dixon, "let me get into a house-dress, and
then for a sight of the refrigerator."
"Oh, what beautiful glazed apples!" exclaimed Mrs. Dixon ten minutes
later.
"They were to have been for breakfast, but I'll have them for dinner
instead. Then there are enough cold boiled potatoes for creamed
potatoes; and, besides that, we'll have an omelet. And then I'll stir up
some emergency biscuit----"
"And you can explain everything that you do!"
"Well, for the omelet--we'll take four good-sized eggs--one for each of
us----"
"What else goes in? Milk?"
"No, I think that hot water makes a more tender omelet. Then I'll use a
few grains of baking powder to assist in holding it up, though that
isn't necessary. We'll beat the yolks and whites separately till they're
very light. Goodness! There come the men!"
"Here's your watermelon, Bettina!" called Bob. "A big fellow! Don't
forget to save the rind for pickles, will you? Why, hello, Mrs. Dixon!
Frank's here!"
The menu that night consisted of:
Omelet Creamed Potatoes
Glazed Apples
Emergency Biscuit Butter
Watermelon
BETTINA'S RECIPES
(All measurements are level)
=Omelet= (Four portions)
4 eggs
4 T-hot water
1/2 t-salt
1/8 t-pepper
1 T-butter
a little parsley
Beat the yolks until thick and lemon colored. Add hot water (one
tablespoonful to an egg), salt and pepper. Beat the whites till stiff
and dry. Cut and fold into the first mixture. Heat the omelet pan, add
the butter, turn the pan so that the melted butter covers the sides and
bottom of the pan. Turn in the mixture, spread evenly, turn down the
fire and allow the omelet to cook slowly. Turn the pan so that the
omelet will brown evenly. When well puffed and delicately browned
underneath, place the pan on the center shelf in a moderate oven to
finish cooking the top of the omelet. Crease across center with knife
and fold over very carefully. Allow to remain a moment in pan. Turn
gently with a spatula onto a hot platter. Garnish with parsley. An
omelet is sufficiently cooked when it is firm to the touch when pressed
by the finger.
=Creamed Potatoes= (Four portions)
2 C-cold diced potatoes
1 T-chopped parsley
1 T-chopped pimento
1/2 t-salt
1/8 t-paprika
1 C-vegetable white sauce
Add the potatoes, sprinkled with salt and pepper, to vegetable white
sauce. Add pimento and parsley. Cook three minutes, stirring constantly.
=Emergency Biscuit=
2 C-flour
4 t-baking powder
1/2 t-salt
3 T-fat (lard and butter)
7/8 C-milk
Mix the dry ingredients and cut in the fat. Add the milk, mixing with a
knife. Drop by spoonfuls on a buttered pan, placing one inch apart. Bake
twelve minutes in a hot oven.
=Glazed Apples= (Six portions)
6 apples
1-1/2 C-"C" sugar
1-1/2 C-water
1 t-butter
Boil the sugar and water six minutes in a deep saucepan. Do not stir.
Pare and core the apples. Place them in the syrup as soon as pared, to
prevent them from discoloring. Cook until apples are tender. Remove the
apples from the syrup and boil the sugar and water longer if it is not
thick enough. Add the butter to the syrup and pour in and around the
apples. Serve hot or cold. Granulated sugar may be used, but "C" sugar
gives a better flavor.