RUTH PASSES BY
"M--M!" said Ruth, walking into Bettina's kitchen late one afternoon.
"What is it that smells so perfectly delicious?"
"Lamb stew," said Bettina. "Bob is particularly fond of it, and we
haven't had it for a long time. This is such a cold day that I thought
lamb stew would taste very good tonight."
"And what are you making now?"
"Soft gingerbread. It's just ready to pop into the oven, and then I can
go into the living-room with you and we'll visit in state."
"Don't, Bettina. I'd much rather talk in your shining little kitchen
with the kettle bubbling on the hearth (only it's a gas stove and you
won't let it bubble long if you think of your gas bill). 'Kitchen
Konfidences!' What a name for a nice little domestic science book!"
"Well, we'll stay in the kitchen then, and exchange kitchen konfidences.
Where have you been this afternoon in your big woolly coat?"
"Down town to the market. And I did get something besides food--a small
purchase that you advised me to buy. A box of labels--plain label
stickers, you know--to stick on the boxes that I put away--out of season
things and all that. I've noticed how neatly all your stored-away things
are labeled."
"It saves so much time in finding things. And a label looks better than
writing on the box, for the labels are white and very often the box is
dark pasteboard, and pencil marks are difficult to see."
"Well, good-bye, Betty dear, I must run along now."
Bettina's menu that night consisted of:
Lamb Stew
Apple Sauce Rolls
Gingerbread
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Lamb Stew= (Four portions)
1-1/2 lbs. lamb (from the shoulder)
3 T-lard
3 C-boiling water
1 small onion
2 t-salt
1/8 t-powdered cloves
1 C-tomato
2 medium-sized potatoes
2 T-rice
1/2 C-diced carrots
Wipe the meat with a damp cloth, and cut into two-inch pieces. Place the
lard in a frying-pan, and when hot, add the onion cut fine and allow to
brown. Add the meat and brown. Add the boiling water to the meat and
onion, and cook one minute. Pour all of the contents of the frying-pan
into a sauce pan, and let it cook slowly for one hour. Increase the heat
a little to allow the stew to boil occasionally. Add the potatoes cut in
one-inch cubes, and the diced carrots. In twenty minutes, add a cup of
canned tomato pulp or fresh tomatoes to the stew. Add the seasoning
(salt and cloves), and cook ten minutes. This allows two hours for the
entire stew. If at this time the stew does not seem thick enough, mix
four tablespoons of water very slowly with two level tablespoons of
flour, stir thoroughly, and pour slowly into the stew. Allow to cook two
minutes and serve.
=Soft Gingerbread= (Twelve pieces)
1 C-molasses
2 T-sugar
1/3 C-butter and lard
1/4 C-warm water
1 t-soda
2 t-ginger
1 t-cinnamon
1 t-salt
2 C-flour
Cream the butter and lard, add the sugar, molasses and warm water; mix
well. Mix and sift the soda, ginger, cinnamon, salt and flour and add to
the first mixture. Beat one minute and pour into a well-buttered pan.
Bake in a moderate oven twenty-five minutes. Serve hot or cold.