Free A Thousand Ways to Please a Husband With Bettina's Best Recipes by Louise Bennett Weaver, Helen Cowles Lecron, Maggie Mack Page B

flour and spices, add the vanilla and fruit. Beat for two minutes. Turn into a square pan, and sift granulated sugar over the top. Bake in a moderate oven one-half hour.
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CHAPTER XXII
BUYING A REFRIGERATOR
    "S OMETHING in refrigerators?" said the clerk politely to Mrs. Dixon and Bettina.
    "You talk to him," said Mrs. Dixon. "I don't know a thing about a refrigerator; that's why I begged you to come."
    "Well," considered Bettina, her red brown head on one side, "we want one that will hold not less than a hundred pounds of ice. The large ones are much more economical in the long run. Here, Mrs. Dixon, is a hundred-pound fellow. May we examine it, please?"
    "Certainly, madam."
    "No, this won't do. See, Mrs. Dixon, the trap is in the bottom of the food chamber. That is wasteful and inconvenient, because in cleaning it you would have to leave the door of the larger compartment open. That would let the cold air out and waste the ice. Anyhow, you know the trap is the sewer of the refrigerator, and has no business in the food chamber. The trap really ought to be in the bottom of the ice chamber, where it can be cleaned without removing the food, or opening the door of the food compartment. Besides, I prefer to have the ice put in at a door on the side of the front, not on the top. Yes, here is the kind I mean. I like this trap, too. See, Mrs. Dixon, isn't it fine? It has a white enamel lining and shelves of open wire that can be removed."
    "It looks nice, doesn't it? And when I get some white shelf paper on those shelves it will be like an attractive cupboard."
    "Oh, my dear! You mustn't do that! That would prevent the circulation of air through the ice-box, which is the verything that makes the food compartment cold. You see, that circulation of air goes on through these open-wire shelves. Another thing, I've seen people cover the ice with newspapers to keep it from melting, as they thought. But they were mistaken. Any friction causes warmth, and ice keeps better when there is nothing touching it."
    "Well, if you like this one, I'll ask the price of it."
    "It will be expensive, I'm afraid, but the most economical in the long run. Are you staying downtown to meet Mr. Dixon?"
    "Yes, I'd like him to see the refrigerator. He takes such an interest in these household things I'm getting."
    "Well, good-bye, dear. I must hurry home to get dinner. It won't take long, but I'll have to go, or Bob will get there first, and I'm a little sentimental about being there to greet him at the door."
    Bettina's dinner that night consisted of:
    Broiled Lamb Chops
Boiled New Potatoes New Peas in Cream
Vegetable Salad
Bread Butter
Rhubarb Pudding
    BETTINA'S RECIPES
    (All measurements are level)
    Broiled Lamb Chops (Three portions)
3 chops
1 t-salt
    Wipe chops and place in a red-hot frying-pan. As soon as the under surface is seared, turn and sear the other side. Turn down the fire a little, and continue to cook, turning chops often. Cook seven minutes if liked rare. When cooked, sprinkle with salt and spread with butter.
    Creamed New Peas (Three portions)
1 qt. peas
1 / 8 t-soda
½ t-salt
    Shell one quart of peas, cover with cold water and let stand ten minutes, wash well, and drain off the water. Cover with boiled water and cook twenty to fifty minutes, according to ageof peas. A pinch of soda may be added to the water. It softens the skins on the peas. Add salt when the peas have cooked twenty minutes.
    White Sauce for Peas (Three portions)
1 T-butter
1 T-flour
1 / 8 t-salt
½ C-milk
    Melt the butter, add the flour and salt, mixing well, and the milk, stirring constantly. Cook two minutes. Add the peas.
    Rhubarb Pudding (Three portions)
1 C-cooked, sweetened rhubarb sauce
2 T-flour
1 T-cold water
1 egg-white
1 / 8 t-salt
    Add the water slowly to the flour and mix well. Add the rhubarb sauce and cook until very thick (about five minutes). Add the stiffly beaten white of egg, mix thoroughly and turn into moistened moulds. Serve cold with