A LUNCHEON FOR POLLY
"NOW that this delicious little luncheon is over, Bettina," said Alice,
"I want to ask you something. How did you make the croquettes that
cunning shape?"
"With a conical ice cream mould, Alice," Bettina answered. "It is very
simple. And I'll tell you another thing. I made those croquettes
yesterday, not today."
"You don't mean that you fried them yesterday?"
"Yes, I did, Alice. In deep fat."
"But they were warm, not cold."
"Yes, for I reheated them in the oven a few minutes before I served
them. They really are as good as new when treated that way. I had always
supposed that croquettes had to be served immediately after they were
fried, and you know frying in deep fat is really a nuisance when it has
to be done at the last minute. For instance, today I had the biscuits to
make, and the soup and sweet potatoes to prepare. And I believe in being
leisurely when giving a luncheon, so I certainly would not serve
croquettes if they had to be made that day. I tried reheating them once
when Bob and I were here alone and discovered that they were delicious.
So I've always, ever since, fried my croquettes the day before."
"Hereafter I'll serve croquettes at luncheon myself," said Alice. "You
have taught me something."
For luncheon that day Bettina served:
Cream of Pea Soup Toasted Sticks
Pork Croquettes Glazed Sweet Potatoes
Creamed Green Beans
Biscuit Cherry Butter
Head Lettuce French Dressing
Date Pudding Cream
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Cream of Pea Soup= (Four portions)
1 C-peas
1 C-water
1/4 t-sugar
2 T-flour
2 T-butter
2 C-milk
1 t-salt
1/4 t-paprika
Cook the peas, water and sugar slowly for fifteen minutes. Strain, and
rub all the pulp through the strainer. Melt the butter, add the flour,
salt and paprika. Mix thoroughly and gradually add the milk. Boil one
minute and add the pulp and liquid from the peas. Cook one minute. Serve
in hot soup plates or bouillon cups.
=Toasted Sticks= (Four portions)
3 slices of bread
1 T-butter
1/2 t-salt
Cut the slices of bread one-half an inch thick. Butter, and sprinkle
with salt. Cut into strips, the length of the slice and half an inch
wide. Place on a tin pan, and cook directly under a fire or in an oven
until a delicate brown. Serve warm.
=Ground Pork Croquettes= (Four croquettes)
1 C-chopped, cooked pork
1/8 t-paprika
1/4 t-celery salt
1/8 t-onion salt
1/4 t-salt
1 T-pimento, cut fine
1/2 T-butter
1 T-flour
1/3 C-milk
1/3 C-crumbs
2 T-egg
1 T-water
Melt the butter, add the flour, paprika, celery salt, onion salt, salt
and pimento. Gradually add the milk and cook thoroughly for one minute.
Add the meat and allow the mixture to cool. When cool, shape into the
desired shape, preferably conical. Roll in the crumbs, dip in the egg
and water mixed, then dip in the crumbs and allow to stand for fifteen
minutes or more. Fry in deep fat.
=Date Pudding= (Four portions)
2 egg-whites
1/2 C-sugar
4 T-flour
1/8 t-salt
1 t-baking powder
1/2 C-dates, cut fine
1/2 C-nut meats, cut fine
1/4 t-vanilla
Beat the egg whites thoroughly, add the sugar, flour, salt and baking
powder. Mix well, add the dates, nuts and vanilla. Pile lightly in a
well-buttered baking-dish. Place the dish in a pan of hot water and bake
thirty minutes in a moderate oven. Allow the pudding to remain in the
oven a little while after the heat is turned off. If cooled slowly, it
will not fall. The pudding may be baked in individual moulds if
preferred, and may be served with whipped cream.