A HANDKERCHIEF SHOWER
"WHAT a cunning table!" exclaimed four girls in various words and ways.
Ruth and Bettina smiled happily to each other, for they, too, had
admired the low bowl of purple and yellow pansies in the center, and the
tiny individual vases for a few pansies at each place. The dainty
doilies were also attractive, and Ruth had darkened the room and lit the
small yellow candles on the table.
"But Bettina helped with the soufflé and the gold hearts," she said
gallantly. "Did you see her disappear a short time ago? She was baking
the cakes. When she suggested refreshments that should be made just
before they were served, I was frightened. But when she offered to bake
the things, you may be sure I was delighted."
At this moment a small figure appeared in the doorway. "Weady, Cousin
Wuth?"
"Yes, dear."
In popped little Marjorie, Ruth's cousin, carrying a huge bouquet of
handkerchiefs folded like white roses, fastened somehow to long stems
with green leaves attached, tied with streaming yellow satin ribbon.
Making a low bow to Alice, she recited in a baby voice:
"A handkerchief posie to carry each day.
We trust they will not come amiss,
In fact, we are sure that no other bouquet
Was ever so useful as this!"
"Thank you, you darling!" said Alice, receiving the gift with delight.
Ruth served:
Apricot Soufflé Whipped Cream
Gold Hearts
Salted Peanuts Coffee
BETTINA'S RECIPES
(All measurements are level)
=Apricot Soufflé (Soo-Flay) "Lightened with Air"= (Six portions)
1/4 lb. dried apricots
1/2 C-sugar
1 t-lemon extract or 1 t-lemon juice
1/8 t-salt
3 eggs
1 t-baking powder
1/4 t-vanilla
6 candied cherries
Wash the dried apricots and soak for three hours in sufficient water to
cover them. Cook slowly until tender (about ten minutes) in the same
water in which they were soaked. Press through a colander, add the sugar
and cook until very thick, stirring constantly to prevent burning. Add
salt and extract. Allow to cool. Beat the egg whites until very stiff,
add the baking-powder, apricots and vanilla. Stir just enough to mix.
Pour into well buttered individual tin or aluminum moulds until
two-thirds full. Place the moulds in a pan of hot water and bake
thirty-five minutes in a slow oven. Turn off the fire and allow the pans
to remain in a warm place so that they will not fall. When slightly
cool, remove carefully and serve as quickly as possible. Place whipped
cream and a candied cherry on the top.
=Whipped Cream= (Six portions)
1/2 C-heavy cream
1 t-sugar
1/4 t-vanilla
3 drops of lemon extract
Beat the cream until thick, add the sugar, vanilla and lemon extract.
Place in a cool place until used.
=Gold Hearts= (Twelve Hearts)
4 T-butter
1/2 C-sugar
3 egg-yolks
1 T-water
1/4 C-milk
7/8 C-flour
1 t-lemon extract
1 t-baking-powder
1/8 t-salt
Cream the butter, add the sugar, and mix well. Add the egg yolks, beaten
well, and the water, milk, flour, baking-powder, lemon extract and salt.
Beat for two minutes. Pour into a large flat pan prepared with waxed
paper. The batter should be three-fourths of an inch thick in the pan.
Bake twelve minutes in a moderate oven. Remove the paper, and cut when
cool with a heart-shaped cooky cutter. Wet the cutter with water before
using, as this assures even edges. Keep in a moist place until ready to
serve.
=Salted Almonds= (Six portions)
1/4 lb. almonds (shelled)
1 qt. boiling water
1 t-salt
3 T-olive oil
Allow the almonds to stand in boiling water in a covered utensil for
fifteen minutes. Rinse off with hot water and place in a colander.
Remove the skins. Place oil in a frying-pan when hot, add nuts. Stir
constantly over a moderate fire for fifteen minutes. Pour into a clean
cloth. Rub off any oil which has remained on the almonds. Sprinkle salt
over the nuts while warm. When thoroughly cooled, place the almonds in a
covered tin can until ready to serve.