CHAPTER CXXXII

HELPING BETTINA

"MILDRED helped me get the dinner tonight," said Bettina, as they sat down at the table.

"Indeed I did, Uncle Bob!" exclaimed the little girl delightedly. "And I'm having so much fun that I don't ever, ever, ever want to go home! Aunt Bettina is going to show me how to make cookies tomorrow!"

"Is she?" said Bob. "Well, don't eat 'em all up before I get here. Save me six fat ones, with raisins in. Don't forget the raisins."

"I set the table, Uncle Bob, and I made the rice croquettes into that cunning shape, and when they were fried, I put in the jelly! Don't they look nice?"

"The most artistic rice croquettes, I ever ate!" declared Bob.

"And wait till you see the dessert! I fixed that; Aunt Bettina showed me how. But I won't tell you what it is--yet. I know you'll like it, though."

"Well, you're a great little helper, Mildred, aren't you!"

"That's just what Aunt Bettina says. And I've learned so many things! I didn't know before that it was easier to cut up marshmallows with the scissors than any other way. Oh, Aunt Bettina! I almost told him about our dessert!"

"Marshmallows? Marshmallows?" said Bob. "A clue, I do believe! I have it: 'Marshmallows served with scissors!'"

"Oh, Uncle Bob, you're too funny!" cried Mildred, shouting with laughter.

"Appreciated at last!" said Bob.

For dinner that night they had:

Lamb Chops Rice Croquettes Creamed Peas Bread Butter Sponge Cake Whipped Cream Coffee

BETTINA'S RECIPES

(All measurements are level)

=Broiled Lamb Chops= (Three portions)

3 lamb chops 1 T-butter 1 t-salt 1/4 t-paprika 1/8 t-parsley

Wipe and trim the chops. Place on a hot tin pan four inches from a direct hot flame (under a broiler). Cook two minutes, turn and thoroughly cook the other side for two minutes. Lower the flame a little, add the salt and pepper, and cook for eight minutes more. (A little longer if the chops are very thick.) Remove to a warm platter, dot with butter, add the parsley and serve immediately.

=Rice Croquettes with Jelly= (Three croquettes)

1 C-steamed rice 1 egg-yolk 1 T-butter 1/8 t-paprika 1/4 t-salt 1 t-chopped parsley 3 T-flour 2 T-grape jelly

Mix the steamed rice, egg-yolk, butter, paprika, salt and parsley. Shape into flat disks one inch thick and three inches in diameter. Roll in flour. Make an indentation in the center of each with a spoon, to hold the jelly. Fry in hot deep fat until brown. Drain, the wrong side up. Heat in a hot oven and serve hot. Place a cube of jelly in the center of each.

=Sponge Cake with Whipped Cream= (Three portions)

3 slices of stale cake (three by three by one inch) 8 marshmallows cut in cubes 3 T-canned cherries 3 T-cherry juice 4 T-whipping cream 1/2 t-vanilla 1-1/2 T-sugar

Beat the cream until stiff, add the vanilla, marshmallows and sugar. Arrange the cake in glass sherbet dishes. Place a tablespoon of cherries and a tablespoon of juice on each slice. Place one and a half tablespoons of the whipped cream mixture on each portion. Allow to stand in a cold place for five minutes.