"Everything tasted delicious, Bettina. Maybe it sounds altogether too practical for my own announcement party, but I'm armed with a pencil and a notebook, and I do want to get some of those recipes of yours!"
"You're welcome to them all, Alice, of course. They are all recipes that I have used over and over again, and I'm sure of them."
"What kind of soup was it? Celery? I thought so. Wasn't it hard to prepare?"
"Why, Alice, it was canned celery soup, diluted with hot milk. Then I added a teaspoonful of chopped parsley and a teaspoonful of chopped red pepper."
"But surely it had whipped cream in it, Bettina!"
"Yes, I put a teaspoonful of whipped cream in the bottom of the bouillon cup and poured the hot soup on it, so that it would be well mixed."
"Well, that accounts for it; I thought it must be made with whipped cream. Oh, Bettina, everything was so pretty! The tulle bows on the baskets holding the wafers and the rolls--and the butterflies perched on them! How did you ever think of it?"
"Well, butterflies are a happy choice for decorations! They can be put anywhere, and they are easy to make--at least Ruth says so."
"You use paper doilies a great deal, don't you! Aren't they expensive?"
"Expensive? Well, I wish you'd price them! They are so inexpensive that I like to use them even for a very informal meal; they add such a dainty touch, I think."
"I must write down the recipes for your tuna loaf, and green peppers stuffed with cauliflower, and Russian dressing--and oh, that wonderful kind of rainbow dessert! Bettina, what was that dessert?"
"Marshmallow cream made with gelatine and cream and marshmallows and whites of eggs. I puzzled a long time over a real 'rainbow' dessert, and finally decided on marshmallow cream with a few variations. Come into the kitchen, where I keep my card index, and I'll get all the recipes for you."
Boil potatoes of uniform size with the skins on. When cold, peel, roll in crumbs, to which salt has been added and then the beaten egg and crumbs. Deep fry in very hot fat.
=Green Peppers Stuffed with Cauliflower= (Four portions)
4 green peppers 1 C-cooked cauliflower 1 C-vegetable sauce 2 T-crumbs 1 T-butter, melted
Cut a thin slice from the stem end of each large green pepper and remove the seeds. Parboil ten minutes, and fill with creamed cauliflower and buttered crumbs. Bake until the skins are tender, basting occasionally with butter and water.