For that anniversary dinner Bettina served:
Broiled Steak New Potatoes in Cream
Hot Biscuits Butter
Currant Jelly
Tomato Salad
Charlotte Russe
Coffee
BETTINA'S RECIPES
(All measurements are level)
Currant Jelly (Five glasses)
2 qts. of currants
1 C-water
Sugar
Pick over the currants, leaving the berries on the stems. Wash and drain. Place in an enamel preserving kettle and add one cup of water. Cook slowly until the currants are white. Strain through a jelly bag. Boil the juice five minutes in a shallow pan. It is better to boil small quantities at a time, as this makes the jelly much clearer. When the juice has all been boiled, measure, and add an equal amount of heated sugar. Boil three minutes, or until it jells when tried on a cold saucer. Pour into sterilized glasses. Allow to stand in the sun twenty-four hours. Cover with boiling paraffin and put away in a cool, dark place. This recipe makes about five glasses or two and a half pints.
Tomato Salad (Two portions)
4 slices tomato, ½ inch thick
3 T-chopped green pepper
½ t-salt
¼ t-paprika
1/8 t-celery salt
2 T-olive oil
2 T-lemon juice
2 pieces lettuce