AFTER THE FOOTBALL GAME
"THERE are the men now," said Mrs. Dixon, rolling up the hose she had
been darning. "Good!" said Bettina. "The dinner is just ready for them,
and I'm glad they didn't keep us waiting."
"Hello! Hello!" shouted Frank and Bob, letting in a gust of cold air as
they opened the door. "Whew! It's cold!"
"How was the game?"
"Fine! 39 to 0 in favor of Blake!"
"Not very exciting, I should think."
"Still, Frank here wanted to bet me that Blake would be badly beaten!"
"Frank!" said Charlotte in exasperation. "Is that the way you show your
loyalty to your home college?"
"Shame on you, Frank!" grinned Bob. "Well, dinner ready? I'm about
starving!"
"Bettina has a regular 'after-the-game' dinner tonight," said Charlotte.
"Just the kind to make a man's heart rejoice!"
"Hurray!" said Bob, stirring up the grate fire. "And afterward we'll
have our coffee in here, and toast marshmallows. Shall we?"
"Suits me!" said Frank. "Anything you suggest suits me, if it's
something to eat."
"Dinner's ready," said Bettina. "Come into the dining-room, people, and
tell us about the game. Charlotte and I have mended all your hose this
afternoon, and we deserve a royal entertainment now."
"Bettina," said Frank, "do you expect us to talk when you set a dinner
like this before us?"
The menu consisted of:
Flank Steak, Braized with Vegetables
Cabbage Salad
Bread Butter
Brown Betty with Hard Sauce
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Flank Steak Braized with Vegetables= (Four portions)
1-1/2 lbs. flank steak, 1-1/4 inches thick
2 T-flour
2 t-salt
1 T-butter
1-1/2 C-sliced, raw potatoes
1/2 C-thinly sliced onions
1 green pepper, sliced thin
1 C-tomato pulp
Cut with a knife across the grain of the flank steak, to prevent it from
curling up. Sprinkle the flour and one teaspoonful of salt on both sides
of the meat. Dot with butter, and place in an oblong baking pan. Over
the meat place a thick layer of sliced raw potatoes. Add the green
pepper, and season with one-half a teaspoonful of salt. Place the onions
next and the rest of the salt. (One-half a teaspoonful.) Pour one cup of
stewed or raw tomato pulp over all the mixture, and cover the baking pan
tightly. Cook slowly in the oven for two hours. One-half hour before the
meat is done, remove the cover to allow it to brown. Water may need to
be added to prevent burning. In serving, very carefully transfer the
steak to a hot platter, preserving the various layers of vegetables. To
serve, slice down through the layers as through a loaf.
=Cabbage Salad= (Four portions)
2 C-chopped cabbage
2 pieces of celery
1/2 t-salt
1/4 t-paprika
1/2 C-salad dressing or enough to moisten
Chop the cabbage and the celery fine. Add salt, paprika and salad
dressing. Serve cold.
=Brown Betty= (Four portions)
2 C-bread crumbs
2 C-sliced apples, pared and cored
1/4 C-sugar
1 t-cinnamon
1/2 C-water
1 T-lemon juice
1 T-butter
1/8 t-salt
Mix the crumbs, apples, sugar, salt and cinnamon well. Pour water and
lemon juice over the mixture. Place in a buttered baking-dish. Place the
butter over the top in small pieces. Cover the pan with a lid and bake
in a moderate oven forty-five to sixty minutes. Remove the lid after the
Brown Betty has been cooking twenty-five minutes. More water may be
needed if the apples are not very juicy.
=Hard Sauce= (Four portions)
3 T-butter
1 t-boiling water
1/4 t-lemon extract
1/4 t-vanilla extract
3/4 C-powdered sugar
Cream the butter, add the water and slowly add the sugar. Continue
mixing until very creamy. Add the lemon and vanilla extract. Form into a
cube and place in the ice box. Allow to stand half an hour, then cut
into slices and serve on top of the Brown Betty.