MILDRED'S PLANS
"I SUPPOSE that when we get home again, Mildred will be insisting that
we reorganize our household along the lines of yours, Bettina," laughed
Polly. "I can just hear Selma's outbursts at the idea of any changes in
her department."
"But you can always smile Selma out of her 'spells,' Mother," coaxed
Mildred. "And just think, Selma doesn't even know what a fireless cooker
is! We'll have to explain it to her."
"What can you make in a fireless cooker, Mildred?" asked Polly of her
little daughter, who was fairly bursting with her newly acquired
information.
"Oh, Mother, this roast! Isn't it good? Aunt Betty kept it in the cooker
almost four hours, and think how much gas that saved!"
"Well, I'll admit that such an item would appeal to your father,
Mildred," Polly replied, "so I think I'll leave it to you to get around
him and Selma. I'm sure," she continued, turning to Bob, "that such an
undertaking can reasonably be expected to occupy Mildred for some time.
But I do like the roast."
"The roast?" said Bob. "It is good, Polly, but you needn't think that
this is a company meal, especially. Why, Bettina gives me company
dinners every day!"
For dinner that night they had:
Pot Roast Gravy
Boiled Rice
Apple and Nut Salad
Chocolate Pie
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Pot Roast= (Four portions)
2-1/2 lbs. of beef (a rump roast)
2 T-bacon drippings
3 T-flour
1 bay leaf
4 cloves
2 t-salt
1/2 t-pepper
1/4 C-diced carrots
1/4 C-diced turnips
2 T-chopped onions
1/4 C-celery
3 C-boiling water
Place the bacon drippings in a frying-pan. Roll the beef in the flour,
and when the fat is hot, add the beef and brown thoroughly on all sides.
Place the meat in a kettle, and add the vegetables. Pour the water in
the frying-pan to remove any fat. Pour all over the meat. Add the bay
leaf, cloves and salt. Cover closely and allow to cook very slowly for
three and a half hours. Turn the meat after the second hour. This is a
good fireless cooker recipe.
=Gravy=
1 C-stock
1 T-flour
1 T-water
Remove the meat from the kettle. Strain the stock into a bowl. To the
flour, add the water. Mix well, and gradually add the stock. Mix and
cook one minute. Pour the gravy over the meat and reserve the remaining
stock and vegetables for soup.
=Soup=
Strain the vegetables through the strainer, pressing thoroughly to
remove all the pulp. Add the stock and one-half a cup of water. Reheat
and serve for dinner with croutons or salted wafers.
=Rice=
1/2 C-rice
2 C-boiling water
1 t-salt
1/8 t-paprika
1 T-butter
When the water is boiling, add the salt. Add the rice and allow it to
boil twenty minutes. More water may be needed. Stir occasionally with a
fork. Pour into a strainer, and rinse thoroughly with cold water. Toss
into a buttered vegetable dish. Sprinkle with paprika and dot with
butter. Set in a moderate oven for fifteen minutes.