"New or not, the dinner does sound good. There is Bob, now, and I'm so glad, for I confess that my appetite is even larger than usual!"
Creole Lamb Potato and Green Corn Croquettes Rhubarb Sauce Bread Butter Head Lettuce French Dressing Lemon Pie Cheese
1 T-butter 1 T-chopped green pepper 1/2 T-onion, chopped 1 T-flour 1/4 C-meat stock or water 1/4 C-tomato pulp 1/2 t-lemon juice 1/2 t-salt 1/3 t-horseradish 1/2 C-cold cooked lamb, cut in cubes 3 pieces of toast
Melt the butter, add pepper and onion. Cook two minutes and add flour, stock, pulp, lemon juice, salt and horseradish. Boil two minutes, stirring constantly. Add the lamb. Heat thoroughly, and serve on toast strips.
=Potato and Green Corn Croquettes= (Three portions)
1 C-hot mashed potatoes 1 C-green corn pulp, cooked with 1 T-butter 1/2 t-salt 1/2 t-pepper 1 egg yolk
Mix all ingredients together thoroughly. Shape into cylindrical form, roll in bread crumbs, dip in beaten egg, roll again in crumbs. Deep fry. The egg yolks for croquettes may have a tablespoon of water added for each yolk. The whites as well as the yolks may be used for covering the croquettes. To get the corn pulp, cut the kernels lengthwise of the rows, and press out the pulp with the back of the knife. This recipe is good for left-over corn.
"THERE is nothing so exciting as a circus," said Ruth, "but oh, how comfortable and peaceful it seems to get away at last from the crowds and the noise! How quiet and cool this porch is, Bettina. In two minutes I'll get up and help you with dinner, but you made a mistake to put such a comfortable chair here in this particular spot."
"Ruth, stay just where you are! This meal is supper, not dinner, and it will be ready in the shortest possible time. Where are the men?"
"Going over the plans of our house, I suppose. Fred has worn them almost in pieces by exhibiting them so often. There seem to be a great many details to settle at the last minute. As for me, I'm perfectly satisfied, for I'm going to have a kitchen exactly like yours. Bettina, what lovely nasturtiums, and how delicious that cold sliced ham looks with more nasturtiums to garnish it!"
"Yes, and I have nasturtium leaves lining the salad bowl--and see, I'll put one large flower on each plate!"