A LUNCHEON FOR THE TEACHERS
"I'LL stay at home and help you this morning; may I, Bettina?" asked
Edna, looking wistfully around at Bettina's white kitchen.
"No, indeed, my dear. It is such a simple little luncheon that I have
planned that I can easily do it all alone. And you must go to the
meeting. All I ask is that you won't forget to come home at noon."
"Edna would much rather fuss around with you in this dear little kitchen
than to go to the meetings," said Catherine, "but I won't let her. She
is always crazy to cook and do housework and things like that, but she
came to this convention with me, and I intend to have her get the
benefit of it. Do you hear me, you bad girl? It's almost time for us to
be there. Go and get your things!"
"This is the way I'm managed all the time!" complained Edna to Bettina.
"Do you wonder that I look thin and pale?"
"Poor Edna!" said Bettina, smiling at her round figure and rosy cheeks.
"Now do run along with Catherine. But don't forget we'll have three
other guests at noon! So wear your prettiest smile!"
"And I'll help you serve!" Edna smiled back.
That day for luncheon, Bettina had:
Creamed Oysters on Toast
Pear Salad Brown Bread Sandwiches
Pecan Ice Cream Sponge Cake
Mints Coffee
BETTINA'S RECIPES
(All measurements are level)
=Creamed Oysters on Toast= (Six portions)
6 pieces of toast, cut circular
3 T-butter
4 T-flour
1/4 t-paprika
1 t-salt
1-1/2 C-milk
2 C-oysters
Pick over the oysters, and drain off the liquor. Melt the butter, add
the flour, salt and paprika, and mix thoroughly. Gradually add the milk,
cook until thick and creamy (about three minutes), and add the oysters.
Serve very hot on toast. Garnish with parsley.
=Pear Salad= (Six portions)
6 halves of pear
1/2 C-cottage cheese
1 T-chopped pimento
1 T-chopped green pepper
6 halves of walnuts
1/8 t-paprika
6 T-salad dressing
6 pieces of lettuce
Arrange the pears on the lettuce leaves. Mix the cheese, pimento, green
pepper and paprika thoroughly. Fill the half of the pear with the
mixture. Place salad dressing over the mixture and lay one nut meat on
top of each portion. Serve cold.
=Pecan Ice Cream= (Ten portions)
1 qt. of cream
3/4 C-sugar
1-1/2 T-vanilla
1/2 C-pecan meats, cut fine
Mix the cream, sugar and vanilla. Fill a freezer half full of the
mixture. When half frozen add the pecan meats. Continue freezing until
stiff. Pack and allow to stand two hours to "ripen" before serving.
=Sponge Cake= (Ten portions)
6 egg-yolks
1 C-sugar
1 t-lemon extract
6 egg-whites
1 C-flour
1/4 t-salt
Beat the egg-yolks until thick and lemon colored. Add the sugar
gradually and continue beating, using a Dover egg-beater. Add the
extract and whites of the eggs very stiffly beaten. Remove the egg
beater and cut and fold the flour which has been sifted four times, the
salt having been added to the last sifting. Bake one hour in an
unbuttered, narrow pan in a slow oven.
Genuine sponge cake has no baking powder or soda in it. The eggs must be
vigorously beaten so that the cake will rise. A very slow oven is
necessary. Increase the heat slightly every fifteen minutes.
Do not cut sponge cake; it should be broken apart with a fork.