MRS. DIXON HAPPENS IN
"I MUST hurry home to get dinner," said Mrs. Dixon. "See, Bettina, I've
been to the market! Isn't this a fine big cantaloupe? I have two more
just like it. Frank is very fond of them, but----" she added ruefully,
"I like them cold, of course, and after I've fixed them and had them in
the refrigerator a while, everything in it--milk, butter and eggs--has
the cantaloupe taste!"
"I'll tell you how you can prevent that, Charlotte. Of course they must
be very cold when served, but I never prepare them till just before the
meal. I put them in the ice box whole, in a paper sack, taking care that
the mouth of the sack is closed. They become very cold that way, and at
the same time can't affect the other food."
"I'm so glad you told me that, Bettina. I've learned a great many things
from you, haven't I? Oh, yes, another thing puzzles me. I like chipped
ice served in and with the cantaloupe, and I don't own any tool for
preparing the ice. I do fix it somehow, of course, but I've wondered how
other people manage."
"Well, there are regular ice shavers, you know; but I haven't one,
either. I keep a salt sack that I use for that purpose whenever I need
just a little chipped ice. It isn't hard to break off a piece small
enough to go in a salt sack; in fact, you usually have one in your ice
box already. I put it in the sack and break it fine with the flat side
of a small hatchet."
"Well, I've learned something more, and I'll use the knowledge tomorrow
evening. I must be going now. How lovely those asters are on your dinner
table! They seem to prophesy an especially good meal! Do tell me what
you are going to have! I never can think of a variety--simple meat
dishes are my bugbear."
"We have veal chops for tonight--just plain veal chops and boiled new
potatoes and carrots with Bechamel sauce."
"Gracious me! Here comes Bob. I must hurry along or Frank will be home
before I am."
Bettina's dinner that evening was made up of:
Veal Chops New Potatoes
Carrots Bechamel Sauce
Bread Butter
Peaches Custard Sauce
BETTINA'S RECIPES
(All measurements are level)
=Veal Chops= (Two portions)
2 chops
1 t-salt
1/4 t-paprika
4 T-flour
1 T-fat
Trim and wipe chops one-half inch thick, which are cut from the thick
part of the leg. Season with salt and pepper and roll in flour. Put the
fat (bacon fat or lard) in the pan, and when hot, add the chops. Brown
both sides evenly and allow to cook ten minutes.
=Creamed Carrots= (Two portions)
1 C-carrots
3 C-boiling water
1 t-salt
Carrots should not be peeled, but after being scrubbed well they should
be scraped with a knife. Cut into one-half inch cubes, cook in boiling
water (salted) twenty-five minutes, or until soft when pierced with a
knitting needle. Drain and serve with Bechamel sauce.
=Bechamel Sauce= (Two portions)
1 T-butter
1 T-flour
1/4 t-salt
1/8 t-pepper
1 egg-yolk
2/3 C-milk
Melt the butter, add the flour, salt and pepper and mix well. Gradually
stir in the milk. Cook until it thickens slightly. Add the beaten
egg-yolk, cook one minute and serve immediately with one cup of diced
carrots.