Part 19 (1/2)

If, in cooking the vegetables, they get dry, put in a little more b.u.t.ter and tomato.

Miss Betty said if Mildred would stir this often she did not need to use the hot-water pan of the chafing-dish. ”It takes so much longer to cook with it that I never use it if I can help it,” she explained. ”And now for the potatoes, Brownie.”

SCALLOPED POTATOES

Wash and peel six large potatoes, and slice them thin. b.u.t.ter a baking dish and put in a layer; sprinkle with salt and just a little pepper and dot with very little bits of b.u.t.ter. When the dish is full pour over it a cupful of milk and sift fine crumbs over the top, and add some more bits of b.u.t.ter. Bake for three quarters of an hour.

Like the oysters this dish was made ready in the afternoon, all but putting on the milk and crumbs.

”You don't need a receipt for cocoa, do you?” Miss Betty stopped to ask.

”No, indeed; we can make that with our eyes shut,” laughed Mildred.

”Then we will go on to the sandwiches. Here are two kinds which are very good with oysters, and perhaps they may possibly give you ghost-dreams; I hope they will!”

TOMATO AND CHEESE SANDWICHES

Scald and peel some tomatoes and put them on ice till firm; then slice very thin indeed, and take out all the soft part and seeds; sprinkle with a little salt. Slice some white bread thin and b.u.t.ter it; lay a slice of tomato on a slice of bread and on top put a very thin slice of cheese--just a sc.r.a.ping of it; add the other slice of bread, press together and cut into attractive shape.

”I just happened to see the remains of that cold boiled ham you evidently had left over from yesterday, sitting in the refrigerator and looking lonely, so I planned these, which are much better than the common kind:”

DEVILED HAM SANDWICHES

Put some cold cooked ham through the meat chopper till smooth; add a very little dry mustard, a tiny pinch of black pepper and a very tiny one of red pepper. To a small cupful of the meat add two tablespoonfuls of melted b.u.t.ter and press into a cup; when cold spread this on b.u.t.tered bread.

”My, those sound good,” murmured Jack to himself, ”and they sound like Hallowe'en, too.”

”So they do,” laughed Mother Blair, beginning to slice the bread and spread it. ”Let's make them now and put them on ice, all rolled up in a wet napkin.”

She and Brownie went to work, but Mildred said she was not quite ready yet. ”I want another chafing-dish rule,” she said. ”Two are not enough, and they are all we have for our books.”

”Well, just one or two more, and then I must fly,” said Miss Betty; ”you see I have to get the things for my own special receipt for the party.

Here is a good one:”

PANNED OYSTERS, CREAMED

Take four oysters for each person. Make some slices of toast, b.u.t.ter them and cut them into rounds just the size to fit into the bottom of little brown baking dishes, or any small individual dishes which can go to the table. Put the oysters on these with a shake of salt and pepper for each and a bit of b.u.t.ter the size of the tip of your little finger. Put the dishes into the oven for ten minutes, or till the oysters curl at the edges; then take them out and put two teaspoonfuls of hot, thick, sweet cream on each, and a bit of parsley; stand each dish on a plate and send to the table.

”I know you will like that; now here is another:”

CREAMED EGGS

Take one egg for each person; put the lower pan over the flame and fill with hot water from the tea-kettle; put in the eggs and boil for ten minutes with the cover of the pan on. Take them out, peel them and wrap them in a napkin to keep them hot. Set away the lower pan, and in the upper one put:

1 tablespoonful of b.u.t.ter; melt this and add 1 tablespoonful of flour and rub together until smooth. Add 1/2 pint of cream or very rich milk, and stir till thick; add 1/2 teaspoonful of salt.

1 pinch of cayenne.

1/2 teaspoonful paprika.

Drop the eggs in and turn them over once or twice till they are very hot; serve each one on a round of b.u.t.tered toast on a hot plate.