RUTH COMES TO DINNER
"HOW do you like this kind of meat, Ruth?" asked Bob. "It is a little
invention of Bettina's own. I call it a symphony and no 'mis-steak.'"
"It is an economy, not a symphony," said Bettina, "but if it leads you
to make such dreadful puns as that, I'll wish I had fed you something
else for dinner."
"To me," said Ruth, "this dish is a delicacy and a despair. How can you
think of things like this? I know I never could do it in the wide
world!"
"I can't compose symphonies or poems," said Bettina, "so I express
myself in this way. And most of my music is played in a simple key. It
is difficult to think of a variety of inexpensive meat dishes, and
sometimes I have to invent them in order to keep within my allowance,
and still vary my menus. Creamed onions are economical and healthful,
too, so you see that my whole dinner is inexpensive."
"And also delicious," said Ruth. "I don't see how you manage to keep
cooked onions from having a strong smell, and to keep the house so free
from the odor."
"O that someone would patent
That someone would patent and sell
An onion with an onion taste
And with a violet smell,"
quoted Bob.
"Well," said Bettina, "I'm afraid that a house in which onions have
recently been cooking, can't be entirely free from the odor, but I
largely overcome the difficulty by peeling them under cold water, and
then cooking them in an uncovered vessel. Then, too, I wonder if you
know that boiling them for five minutes and then draining them and
covering them with boiling water again--even draining them twice and
finishing the cooking in fresh boiling water--is a splendid thing for
taking away the strong taste."
"No, I didn't know that. Bettina, dear, your kind of apple sauce is as
fine a dessert as I ever ate."
"You're good to say so, Ruth. I was afraid when I urged you to stay
tonight that you might think this meal very plain and simple for a
guest, but I know it is healthful and economical and Bob seems to
thrive, so I'll not be remorseful."
"Just let me ask you what gives this apple sauce such a delicate flavor.
It isn't a bit like common, ordinary apple sauce."
"I don't know; maybe it's the butter. I always put that in, and a few
grains of salt. This has also a thin slice of lemon cooked in it--rind
and all--and of course there is a little cinnamon, though some people
prefer nutmeg. Then I try to be careful in putting in the sugar, for I
know that some apples require more than others. These were tart apples;
I like them better for apple sauce."
"The reason why I'm never cross
Is 'cause I'm fed on apple sauce,"
remarked Bob complacently.
"But I am sure you'd fret and cry
If fed instead on apple pie,"
added Ruth.
"Not Bettina's apple pie!" said Bob decidedly. "You may just be sure
that it would improve any disposition!"
Dinner that night consisted of:
Bettina Steak
New Potatoes with Maitre d'Hotel Sauce
Creamed Onions
Apple Sauce
Bread Butter
BETTINA'S RECIPES
(All measurements are level)
=Bettina Steak= (Four portions)
1 lb. ground beef from the round
1/4 C-bread crumbs
1/4 C-milk
1 egg, well beaten
1/8 t-grated nutmeg
1/2 t-onion juice or onion salt
1/2 t-chopped green pepper
1 t-salt
1/4 t-paprika
1/2 t-chopped parsley
Soak the crumbs in milk for three minutes, add the meat, egg, nutmeg,
onion juice, parsley, salt, green pepper and paprika. Mix well. Pat into
shape one and one-half inches thick in a well buttered tin pan. Cook
five minutes under a very hot broiler. Turn down the heat a little and
cook ten minutes more. Turn the steak into another buttered pan the same
size and cook that side ten minutes. Pie tins may be used to cook the
meat in.
=Creamed Onions= (Four portions)
6 onions
1-1/2 C-vegetable white sauce
Peel six medium sized onions under cold water. Place in a stew-pan and
cover with boiling water. Boil five minutes, drain, cover again with
boiling water and cook ten minutes. Drain, recover with boiling water
and cook ten minutes longer or until tender. Serve with hot white sauce.
=Apple Sauce=
6 tart apples
1/2 C-water
1/2 C-sugar
1 thin slice of lemon
1/8 t-cinnamon
1/2 t-butter
A few grains of salt
Wash, peel, quarter and core the apples. Add the water, cover the kettle
with a lid and cook till apples are soft. Add other ingredients. Cook
enough longer to dissolve the sugar. Mash or put through a colander, if
desired.
_APRIL._
_Tell me, housewife blithe and fair.
How does your garden grow?
Crisp and green the lettuce there,----
Onions, row by row,----
Radishes beyond compare!
Spring and I with tender care
Watch them well, you know!_
[Illustration]