A GOOD-BY LUNCHEON FOR BERNADETTE
"BIG success!" was what Bettina's eyes telegraphed to Ruth across the
purple and white asters in the center of a long porch table. Ruth was
giving a farewell luncheon for Bernadette, her young cousin, who was
leaving that night for a fashionable New York school. Although there was
no suggestion of it in the dainty dishes the two girls served to the
hungry and vivacious young guests, Ruth was "trying out" her cooking
with all of the stage-fright of the beginner. The recipes and
suggestions were chiefly Bettina's, and the two had been busy in Ruth's
kitchen since early that morning. Bernadette was a critical young
person, although light-hearted and affectionate, and Ruth felt that she
could set her humble efforts before no sterner judge. Yet all the while,
as she tasted each course in its turn, her mind was running on, "Will
Fred like this? Some day I'll be serving this to Fred!" It was certainly
a satisfaction to feel one's self able to cook a luncheon acceptable to
"the younger society set!"
With each course an enormous motto, supposedly of the "Don'ts for School
Girls' Series," was brought in ceremoniously on a tray and suspended
from the chandelier over the table, until finally five huge, if foolish,
"Don'ts" were dangling there for Bernadette's inspection.
With the last course, Ruth, in the postman's hat, coat and bag, brought
in an endless supply of letters for Bernadette, to be opened at such
times as "When You Meet Your Impossible Room-mate," "When You Feel the
First Pangs of Homesickness," "When Reprimanded by a Horrid Old
Teacher", "When Forced to Mend Your Own Stockings," etc.
Bernadette seized them all delightedly, glanced at the covers and cried
out, half in laughter, half in tears, "Oh, girls, I simply can't go 'way
off there! I'll die!" Her friends fell upon her with scoldings and hugs,
and in the midst of the noise and clamor, Ruth and Bettina slipped out
to laugh and talk over Ruth's first serious culinary effort.
The menu consisted of:
Iced Cantaloupe Balls
Chicken Croquettes Potatoes in Cream
Green Peppers Stuffed with Corn
Rolls Peach Pickles
Cherry Salad Wafers
Chocolate Cream Pudding
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Chicken Croquettes= (Eight croquettes)
1-1/2 C-cooked chopped chicken
1/4 t-celery salt
1 t-lemon juice
1 t-parsley chopped fine
1/4 C-thick white sauce
1/2 t-salt
2 C-crumbs
4 T-egg, beaten
Mix the chicken, celery salt, lemon juice, parsley, salt and thick white
sauce. Shape into croquettes. Roll in cracker crumbs, beaten egg and
more crumbs. Deep fry. Serve hot.
=Green Peppers Stuffed with Corn= (Six portions)
1 C-corn-pulp, cooked
1/2 t-salt
1 egg-yolk
1/4 C-milk
2 T-bread crumbs
1/8 t-pepper
1/2 t-sugar
1 T-butter
6 green peppers
Scoop out the contents of the peppers. Mix the corn, salt, egg yolk,
milk, bread crumbs, pepper and sugar. Fill the peppers. Dot with butter.
Place in a pan and bake thirty minutes in a moderate oven. Cover the
bottom of the pan with water. Baste the peppers frequently.
=Cherry Salad= (Six portions)
2 C-California cherries
1/2 C-hazelnuts
6 lettuce leaves
6 T-salad dressing
Remove the seeds from two cups of California white cherries, and fill
with filberts or hazel nuts. Arrange on crisp lettuce leaves, and serve
with salad dressing.
=Chocolate Cream Pudding= (Six portions)
2 C-milk
5 T-cornstarch
1/2 C-sugar
1/4 t-salt
1-1/2 squares of melted chocolate
3 T-hot water
2 egg-whites
1 t-vanilla
Mix the cornstarch, sugar and salt. Add cold milk gradually, mixing
well. Melt the chocolate in the hot water, and add it to the other
mixture. Cook in the double boiler ten minutes, stirring occasionally.
Beat three minutes. Add the stiffly beaten white and the vanilla. Mould,
chill and serve. If the chocolate does not melt in the hot water, cook
over the fire a minute. Whipped cream may be served with the pudding.