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+*** START OF THE PROJECT GUTENBERG EBOOK 10582 ***
+
+FOR LUNCHEON
+AND SUPPER GUESTS
+
+       *       *       *       *       *
+
+TEN MENUS
+MORE THAN ONE HUNDRED RECIPES
+
+       *       *       *       *       *
+
+SUITABLE FOR COMPANY LUNCHEONS
+SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES
+AUTOMOBILE PICNICS, EVENING SPREADS
+AND FOR TEA ROOMS, LUNCH ROOMS
+COFFEE SHOPS, AND MOTOR INNS
+
+       *       *       *       *       *
+
+BY
+
+ALICE BRADLEY
+
+PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY
+AUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT"
+
+       *       *       *       *       *
+
+WHITCOMB & BARROWS
+BOSTON, 1923
+
+       *       *       *       *       *
+
+DEDICATED
+
+TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDS
+AND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT
+
+
+       *       *       *       *       *
+
+
+INTRODUCTION
+
+
+Meals of many courses are neither practical nor popular with the modern
+hostess. For a company luncheon or supper it is not necessary to serve
+more than a hot dish, a salad, a biscuit or sandwich, a dessert and a
+beverage. A first course and a relish may be provided if desired.
+
+
+SUNDAY NIGHT SUPPERS
+
+The following menus were arranged especially as Sunday night suppers,
+but they are equally suitable for midday luncheons or high teas. Many of
+the dishes will be found desirable for afternoon teas or evening
+spreads, and for use in tea and lunch rooms, and for automobile picnics.
+
+
+PRELIMINARY PREPARATIONS
+
+Preparations for Sunday night suppers should be made on Saturday as far
+as possible. For a luncheon it is a help to have some things done the
+day before. For picnics and parties much must be done in advance. As an
+aid to the hostess we have listed after each menu what these preliminary
+preparations may be.
+
+
+COOKING AT THE TABLE
+
+Many of the hot dishes may be prepared in a chafing dish or on an
+electric grill. For these, much of the measuring may be done in advance,
+the ingredients being put in small dishes on a tray. Coffee and tea may
+be made at the table with electric appliances.
+
+
+SANDWICHES AND BISCUITS
+
+Sandwiches may be made and wrapped first in dry cheesecloth, then in
+damp cheesecloth, and placed in a covered crock some hours before a
+meal. The hot biscuits may be replaced by rolls or bread and butter if
+desired.
+
+
+AUTOMOBILE PICNICS
+
+For picnics the beverages and hot dishes may be prepared at home and
+carried in thermos food jars. The cold dishes may be packed in a small
+portable refrigerator. The biscuits, sandwiches, cakes, and cookies
+should be carefully wrapped in wax paper and packed in boxes. Ice creams
+may be taken in the freezer. Hot sandwiches and bacon may be cooked over
+the coals or on a portable oil or alcohol stove. In some menus it may be
+desirable to omit or modify a few of the dishes, if food is to be
+carried several miles.
+
+
+MARKET ORDERS
+
+Supplies for use on Sunday evening should, of course, be purchased on
+Saturday. To prevent any mistakes in ordering we have listed under each
+menu the foodstuffs that will be required. Supplies that are usually
+kept on hand are not listed, as
+
+  Baking powder
+  Cayenne
+  Cornstarch
+  Bread flour
+  Pastry flour
+  Molasses
+  Mustard
+  Paprika
+  Pepper
+  Rock salt
+  Table salt
+  Granulated sugar
+  Soda
+  Spices, whole and ground
+  Table sauce
+  Vanilla
+  Vinegar
+
+
+
+
+HOW TO BUY
+
+Some things are listed in the market orders that many people always have
+on hand. This is for the benefit of those who do not prepare all their
+meals and have little space for seldom used supplies. As far as feasible
+the amounts of material in the market orders are such as could be
+purchased. They may differ somewhat from the amounts called for in the
+recipes, thus leaving some foodstuff on hand. In many cases it may be
+more economical to purchase in larger quantities than those given. In
+some cases smaller amounts are called for than can be purchased, as
+one-half can, or one-fourth cup, in case supplies on hand are adequate
+without purchasing more than required. Butter only is given in the
+market orders. In cooking, margarine, lard, and other shortenings may be
+used instead, if preferred.
+
+
+
+
+MEASUREMENTS
+
+In all recipes measurements are made level. Measuring cups, divided into
+thirds and quarters, are used, and tea and table measuring spoons. Cups
+of dry material are filled to overflowing by putting the material into
+the cup with a tablespoon, and are then leveled off with a knife. Tea
+and tablespoons are filled heaping with dry material, and then leveled
+off with a knife. Flour should be sifted once before measuring.
+
+
+
+
+RECIPES AND MENUS
+
+The recipes are planned to serve eight persons. Most of them may be
+divided for a smaller party.
+
+The average cost of the menus is fifty cents per person. Some of the
+dishes may be made less expensive and rich by substituting milk for
+cream, and by other substitutions and omissions that will suggest
+themselves to the resourceful hostess. Many types of dishes are given.
+Many variations are possible.
+
+In some menus a choice of dishes is suggested. A few recipes are given
+that are not called for in the menus. These are usually to show how to
+utilize in a different way something for which a recipe is given or to
+use in another meal some foodstuff left from a recipe.
+
+These recipes and menus have all been tested at Miss Farmer's School of
+Cookery. The author wishes to express here her appreciation of the
+painstaking work of all the members of the staff of the school who have
+assisted in making this little book possible.
+
+BOSTON, MASS., August, 1922.
+
+
+
+
+       *       *       *       *       *
+
+
+
+
+MENU I
+
+Fruit Cup
+Hot Ham Sandwich
+Currant or Grape Jelly
+Tomato Salad with Cheese Dressing
+Cocoa Ice Cream
+Fig Marguerites
+Tea with Candied Mint Leaves
+
+
+
+PRELIMINARY PREPARATIONS
+
+Fruit cup ready to chill
+Ham prepared for the sandwiches
+Tomatoes peeled and placed in ice box
+Salad dressing made
+Fig marguerites made
+Candied mint leaves prepared
+Ice cream ready to freeze
+Jelly made
+
+
+
+MARKET ORDER
+
+1 pound cooked ham
+1 cream cheese (Roquefort flavor if desired)
+1 quart milk
+1 pint cream
+1/2 pound butter
+6 eggs
+1/2 pound white grapes
+3 or 4 oranges
+2 lemons
+1 pound (4 small) tomatoes
+1 green pepper
+1 head lettuce
+1 bunch mint
+1/2 can sliced pineapple
+8 maraschino cherries
+2 tablespoons mayonnaise dressing
+1/2 pint raspberry or strawberry syrup
+1/4 pound figs
+2 ounces walnut meats
+1 ounce tea
+1/8 pound cocoa
+1 loaf sandwich bread
+1/2 pint grape or currant jelly or juice
+Oil of spearmint
+1 package small round crackers
+1 ounce marshmallow cream
+1 cup salad oil
+Loaf sugar
+
+
+
+FRUIT CUP
+
+Remove skin and seeds from
+  1/2 pound white grapes. If grapes are firm, boiling water may be
+poured over them and allowed to stand 1 minute, when skins will come
+off easily.
+
+Pare
+  2 oranges, removing white part with the skin, and remove sections
+free from membrane.
+
+Cut
+  4 slices canned pineapple in dice. Mix the fruit with
+  1/3 cup sugar
+  1 tablespoon lemon juice
+  1/2 cup orange juice
+  1/2 cup syrup from canned pineapple, and
+  Few grains salt. Put into ice cream freezer, surround with ice and
+salt, and stir occasionally until juice begins to freeze. Serve in
+cocktail glasses, garnishing each glass with a
+  Maraschino cherry.
+
+[Illustration: FRUIT CUP]
+
+
+
+HOT HAM SANDWICHES
+
+Put
+  1 pound cooked ham through food chopper. Add
+  4 tablespoons creamed butter,
+  1 teaspoon mustard and
+  1 teaspoon paprika, and mix well. Cut
+Bread in sixteen 1/4-inch slices, spread eight slices bread with
+the ham mixture, cover with remaining bread and press slices firmly
+together. Cut each sandwich in three strips. Beat
+  2 eggs slightly and add
+  2 cups milk. Dip sandwiches, one at a time, in this mixture, and sauté
+in butter, cooking on one side until browned, and then turning and
+browning the other side. Serve very hot.
+
+Other meat, or marmalade or jam may be used in sandwiches in place
+of ham.
+
+[Illustration: HOT HAM SANDWICHES]
+
+
+
+GRAPE OR CURRANT JELLY
+
+Wash and pick over
+  Fruit. Crush in kettle one layer at a time and boil, stirring
+frequently, until juice is extracted from pulp. Let drip through
+double piece of cheesecloth, rinsed in cold water, over night or
+till juice no longer drips. Do not squeeze. To
+  1 tablespoon juice add
+  1 tablespoon alcohol; stir and let stand 10 minutes. If
+2/3 of the mixture is cloudy use
+  2/3 cup sugar to each cup juice. If all is cloudy use equal parts
+sugar and juice. (This is called the Pectin Test.) Be sure that juice
+mixed with alcohol is discarded immediately. Measure remaining juice
+into kettle, bring to boiling point, add required amount of sugar and
+cook to 220 degrees F. or until mixture will show two distinct, firm
+drops when dripped from side of spoon, or when small amount will
+become firm when dropped on very cold saucer. Then skim and pour into
+sterilized glasses.
+
+
+_Second Extraction_
+
+Return fruit pulp to kettle, add barely enough cold water to cover it,
+bring slowly to boiling point, stirring to prevent burning on; cook
+5 minutes, drain and finish as for first extraction, boiling 5 minutes
+before adding the sugar.
+
+
+_Third Extraction_
+
+Proceed as for second extraction. Oftentimes the juice from second and
+third extractions may be combined before being made up into jelly. By
+making three extractions the amount of jelly obtainable from a given
+amount of fruit may be almost doubled.
+
+
+
+TOMATO SALAD WITH CHEESE DRESSING
+
+Cut
+  4 tomatoes in halves in such a way that they come apart in points.
+Arrange each half in a nest of
+  Lettuce leaves. In the center of tomato pile
+  Cream cheese forced through a coarse strainer. In center of cheese
+put a
+Few bits of green pepper finely chopped. Serve with cheese dressing.
+
+[Illustration: TOMATO SALAD]
+
+
+
+CHEESE DRESSING
+
+Mix
+  2 tablespoons mayonnaise dressing with
+  2 tablespoons cream cheese. Add
+  1/2 teaspoon salt
+  1/2 teaspoon table sauce
+  1/2 teaspoon paprika and add very slowly
+  1/4 cup salad oil, beating with egg beater until very thick. Add slowly
+  1 1/2 tablespoons vinegar. Keep in cool place till ready to serve.
+
+Cream cheese with Roquefort flavor is desirable in both the above
+recipes, but the usual cottage or cream cheese may be used if preferred.
+
+
+
+COCOA ICE CREAM
+
+Mix very thoroughly
+  1/2 cup dry powdered cocoa
+  Few grains salt
+  1 cup sugar and
+  1 tablespoon cornstarch. Add slowly
+  2 cups milk, scalded, and cook over boiling water 20 minutes,
+stirring until thickened and occasionally afterward. Pour over
+  2 eggs well beaten, chill, and add
+  2 cups cream beaten stiff
+  1 teaspoon vanilla and
+  1 cup syrup drained from canned raspberries or strawberries, and freeze.
+
+If frozen in a vacuum freezer, put mixture in center can of freezer;
+cover, invert freezer, and fill outer compartment with finely crushed ice
+mixed with half the amount of rock salt. Open the freezer occasionally,
+scrape cream from sides and mix well, using a long-bladed knife. If frozen
+in an ordinary freezer, it is not necessary to beat the cream. Put mixture
+in can of ice cream freezer, surround with three parts ice and one
+part salt.
+
+Let mixture stand 5 minutes, then turn crank slowly until mixture is
+stiff. When frozen drain off ice water and repack, using four parts
+ice and one part salt.
+
+
+
+FIG MARGUERITES
+
+Put in top of double boiler
+  7/8 cup sugar and
+  3 tablespoons water. Stir until sugar is dissolved as much as possible.
+There will still be small sugar crystals remaining. Wash sugar crystals
+from inside of double boiler with pastry brush dipped in cold water. Add
+  1 egg white, unbeaten. Place over hot water and cook, beating constantly
+with egg beater for 7 to 12 minutes or until mixture will hold its shape.
+
+Add
+  1 tablespoon marshmallow cream and
+  1/4 teaspoon vanilla, and fold over and over until again stiff
+enough to hold its shape. Add
+  1/3 cup (3) figs cut in small pieces and
+  1/3 cup nut meats cut in small pieces. Pile on
+
+Small round crackers and bake at 375 degrees F. for 10 minutes or until
+delicately brown. This rule will cover 3 dozen small crackers. Should
+frosting be too soft to hold its shape after adding marshmallow cream,
+it may be again placed over hot water, and folded gently over and over,
+until it becomes slightly granular around the edges. Remove from hot
+water, and continue folding over gently until of the desired stiffness.
+
+
+
+MARSHMALLOW FROSTING
+
+Use above mixture with or without figs and nuts as a cake filling or
+frosting. It need not be baked.
+
+
+
+CANDIED MINT LEAVES
+
+Wipe
+  Fresh mint leaves, remove from stems and rub each leaf gently with
+the finger dipped in
+  Egg white slightly beaten. Mix
+3 tablespoons granulated sugar with
+3 drops oil of spearmint, and sift over each side of the mint leaves.
+Lay close together on a cake rack covered with wax paper and leave in a
+warm but not a hot place until crisp and dry. Serve in
+  Tea with
+  Sliced lemon and
+  Loaf sugar.
+
+
+
+TEA
+
+Half fill a perforated tea spoon or tea ball with
+  Orange Pekoe, or other preferred tea. Place in cup, add fresh
+  Boiling water, until cup is two-thirds full. Remove tea spoon as soon
+as tea is of the desired strength.
+
+Two or three cups of tea can usually be made without emptying and refilling
+the tea spoon.
+
+
+       *       *       *       *       *
+
+
+MENU II
+
+Grapefruit Baskets with Mints
+Open Cheese and Bacon Sandwich
+Mixed Sweet Pickles
+Crab Meat and Tomato Jelly Salad
+Egg Biscuits
+Orange Layer Cake
+Iced Coffee with Vanilla
+
+
+
+PRELIMINARY PREPARATIONS
+
+Grapefruit prepared and put on ice
+Cheese grated (or chopped) for sandwiches
+Bacon cut same length as bread slices
+Pickles may be made at any time
+Tomato jelly and mayonnaise dressing made
+Eggs, hard cooked
+Celery (or endive) cut and put in cold water
+Crab meat picked over and put on ice
+Lettuce washed and put on ice in cheesecloth
+Cake baked and one layer frosted
+Cake filling made, except the whipped cream
+Dry ingredients and shortening for biscuits combined
+
+
+
+MARKET ORDER
+
+1/2 pound crab meat
+3/4 pound bacon
+3/4 pound cheese
+1/2 pint milk
+1 pint cream
+3/4 pound butter
+1 dozen eggs
+1/2 pint salad oil
+4 grapefruit
+1 head lettuce
+2 roots celery or 1/2 pound endive
+5 oranges
+2 lemons
+1 green pepper
+1 onion
+1/4 can (1/2 pint) tomatoes
+2 ounces (8) cream peppermints
+1/4 pound cluster raisins
+1 loaf bread
+1/4 pound candied cherries
+1 1/2 doz. small sweet cucumber pickles
+2 yards narrow ribbon
+Small fresh flowers or fresh mint leaves
+1/2 package gelatin
+1/4 pound finely ground coffee
+
+
+
+GRAPEFRUIT BASKETS
+
+Cut in two
+  4 grapefruit. Insert two toothpicks opposite each other on each half.
+From one-half inch on each side of toothpick cut through the skin
+around the grapefruit one-fourth inch from the top of each half,
+leaving skin whole where toothpicks are inserted.
+
+Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle
+pulp of each half with
+  1 cream peppermint, broken in pieces, and chill. Bring the two strips of
+skin together above the grapefruit and tie together with
+  Narrow ribbon, for the handle. Insert in the knot a sprig of
+  Flowers, berries or mint, and place on doily on individual serving plates.
+
+[Illustration: GRAPEFRUIT BASKET]
+
+
+
+OPEN CHEESE AND BACON SANDWICH
+
+Beat
+  3 eggs until light, add
+  3/4 pound soft cheese grated or put through food chopper
+  1 1/2 teaspoons table sauce
+  3/4 teaspoon salt
+  1/2 teaspoon paprika
+  Few grains cayenne. Mix well and spread on
+  8 slices bread cut one-third inch thick. Cut
+  3/4 pound bacon in very thin slices the length of the slice of bread.
+Make bacon still thinner by pressing each strip on a board with a broad
+knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame,
+or in hot oven.
+
+
+
+MIXED SWEET PICKLES
+
+Put in small agate or enamel saucepan
+  1 cup vinegar
+  1/2 cup sugar
+  1/4 teaspoon peppercorns
+  1/4 teaspoon blades of mace
+  1/4 teaspoon whole cloves, and cook 2 minutes. Add
+  1/2 cup candied cherries, cook 5 minutes; skim out, add
+  1/2 cup large Malaga raisins in clusters of two or three.
+
+Cook 10 minutes, remove raisins and add
+  18 small sweet cucumber pickles and cook 10 minutes.
+
+Arrange in glass jar in closely packed layers, putting raisins in
+first, then cherries, then pickles; repeat until jar is full. Strain
+hot syrup into jar, and seal.
+
+[Illustration: MIXED SWEET PICKLES]
+
+
+
+CRAB MEAT AND TOMATO JELLY SALAD
+
+In a salad bowl lined with
+  Lettuce leaves, arrange separate piles of
+  1/2 pound crab meat
+  3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
+  2 roots celery or
+  1/2 pound endive cut in small pieces, and
+  Tomato jelly cut in cubes. Between piles place
+  Green pepper free from seeds and cut in strips. Make a nest of heart
+leaves of lettuce in center and fill with
+  Mayonnaise dressing.
+
+The salad ingredients may be mixed lightly together, when salad is
+being served, or only those ingredients that are desired may be served
+to each person.
+
+
+
+TOMATO JELLY
+
+Heat to boiling point in agate saucepan
+  1 cup tomato juice and pulp
+  2 tablespoons mild vinegar
+  1 tablespoon gelatin
+  1/2 tablespoon sugar
+  Bit of bay leaf
+  1 slice onion
+  1 tablespoon lemon juice, and leaves from
+  1 stalk celery. Stir until gelatin is dissolved, strain through fine
+strainer, and mold in small bread pan that measures about 4 1/2 inches
+by 8 inches.
+
+Cut in 1/2 inch cubes for serving.
+
+
+
+MAYONNAISE DRESSING
+
+Sift into a bowl
+  1/2 teaspoon mustard
+  1/2 teaspoon sugar
+  1/2 teaspoon salt and
+  Few grains cayenne. Add
+  1 egg yolk, mix well and add
+  1 tablespoon vinegar, stirring constantly. Measure
+  3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time,
+beating constantly. Then while beating, add it 1 teaspoon at a time
+till mixture begins to thicken. When very thick, add
+  1 tablespoon lemon juice and add remaining oil rapidly. The whole
+process should take about 7 minutes.
+
+
+
+EGG BISCUITS
+
+Sift together
+  2 cups bread flour, measured after sifting once
+  5 teaspoons baking powder
+  1 teaspoon salt and
+  1 tablespoon sugar. Work in with fingers
+  2 tablespoons shortening. Add
+  1 egg yolk, slightly beaten, mixed with
+  2/3 cup milk, cutting it in with a knife. Toss on floured cloth or
+board and knead 5 minutes. Shape in any way suggested below. Bake 15
+minutes at 400 degrees F. Brush with milk or melted butter just before
+removing from the oven.
+
+
+
+BISCUIT SHAPES
+
+Make in small round balls and bake in muffin pans.
+
+Bake 2 round balls in each muffin pan, brushing between with melted
+butter.
+
+Bake 3 round balls in each muffin pan.
+
+Roll 1/4 inch thick, spread with butter, roll up like a jelly roll,
+cut in pieces 1 inch thick, and bake in muffin pans.
+
+Prepare as above, sprinkling with sugar and cinnamon before rolling.
+
+Prepare as above, sprinkling with chopped nuts and maple sugar before
+rolling.
+
+Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off
+strips 1 inch wide, twist and coil. When baked spread with confectioners'
+frosting.
+
+Shape and roll in strips 8 inches long and about as large around as a
+lead pencil and bake.
+
+Roll 1/2 inch thick, cut with small oval cutter, brush with butter,
+double over and place close together and bake.
+
+
+
+ORANGE LAYER CAKE
+
+Beat together until thick
+  2 egg yolks
+  1/4 teaspoon grated orange rind
+  4 tablespoons orange juice and
+  1/2 tablespoon lemon juice. Add
+  3/4 cup sugar gradually, continuing to beat with egg beater. Fold in
+  2 egg whites, beaten stiff and
+  1 cup pastry flour, sifted 4 times with
+  1/4 teaspoon soda and
+  1/4 teaspoon salt. Grease an angel cake or deep round tin and line
+bottom with greased paper. Pour in cake mixture and bake 30 minutes at
+375 degrees F. Split, put
+  Orange cream filling between layers, and frost top with
+  Boiled orange frosting.
+
+
+
+ORANGE CREAM FILLING
+
+Melt
+  2 tablespoons butter, add
+  4 tablespoons cornstarch, and when mixed add
+  Grated rind 1 orange
+  1 cup orange juice and
+  1 cup sugar. Bring to boiling point, stirring all the time. Cook
+15 minutes over boiling water.
+
+Add
+  1/2 teaspoon salt and
+  1 1/2 tablespoons lemon juice. Cool and fold in
+  1 cup cream beaten stiff.
+
+
+
+BOILED ORANGE FROSTING
+
+Put
+  1 cup sugar and
+  1/4 cup water in a small saucepan. Stir until sugar is dissolved and
+boiling point is reached. Do not stir after it boils. Wash down sides
+of saucepan with pastry brush dipped in cold water to prevent formation
+of crystals. Cook until syrup spins a 4 inch thread when dropped from
+spoon held at least 8 inches above pan. Pour slowly onto
+  2 egg yolks beaten until thick and lemon colored, beating constantly
+with egg beater until mixture will hold its shape, then add
+  Few gratings orange rind and
+  1/2 tablespoon orange juice and spread on cake
+
+2 egg whites may be used instead of egg yolks if preferred.
+
+
+
+ICED COFFEE WITH VANILLA
+
+Add to
+  6 cups cold boiled or percolated coffee
+  1/2 teaspoon vanilla
+  1 cup cream and
+  Sugar to taste. Serve in tall glasses with
+  Cracked ice.
+
+[Illustration: ICED COFFEE]
+
+
+       *       *       *       *       *
+
+
+MENU III
+
+Tomato Consommé with Pearls
+Cream Muffins
+Club Sandwich with Sweetbreads
+Pickled Ripe Cucumber Rings
+Apricots with Cream and Nut Brittle
+Ginger Puffs
+Spiced Tea
+
+
+
+PRELIMINARY PREPARATIONS
+
+Pickled ripe cucumber rings prepared in the fall or purchased in bottles,
+  or other sweet pickle or olives
+Consommé ready to reheat
+Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed
+Dry ingredients for cream muffins mixed
+Apricots cooked in syrup and nut brittle made
+Ginger puffs made and frosted
+If tea is to be served iced, it may be prepared
+
+
+
+MARKET ORDER
+
+1 pair sweetbreads
+1/2 pound bacon
+1/2 pint cream
+1 pint milk
+1/2 pound butter
+6 eggs
+1 head lettuce
+1 cucumber
+3 ounces nut meats
+1 quart can tomatoes
+1 pint chicken stock or
+2 chicken bouillon cubes
+1 can apricots
+1 loaf bread
+Pickles or olives
+1/2 cup pearl tapioca
+1/2 pint mayonnaise dressing
+1 cream cheese
+1/2 pound confectioners' sugar
+1 ounce tea
+2 lemons
+
+
+
+TOMATO CONSOMMÉ WITH PEARLS
+
+Soak
+  1/2 cup pearl tapioca over night in
+  1 quart cold water. Cook in same water until tender and clear.
+Drain liquor from
+  1 quart can tomatoes, add
+  1 teaspoon salt
+  1 teaspoon paprika
+  1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1
+pint water. Wash
+  2 eggs, slightly beat the whites and add whites and shells to the soup.
+
+Stir until soup boils, boil 2 minutes, remove from heat and let stand
+20 minutes. Strain through double cheesecloth, add tapioca drained from
+water and rinsed. Reheat and serve in bouillon cups. A bit of
+  Red coloring may be added to intensify the color.
+
+
+
+CREAM MUFFINS
+
+Sift together
+  2 cups pastry flour
+  1 tablespoon baking powder
+  2 teaspoons sugar and
+  1/2 teaspoon salt. With fingers rub in
+  1/4 cup butter or margarine, add
+  2 eggs well beaten and
+  7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans or
+small fancy shaped tins and bake 12 minutes at 400 degrees F., and
+5 minutes at 450 degrees F. Makes 16 small muffins.
+
+
+
+CLUB SANDWICH WITH SWEETBREADS
+
+When brought from market soak
+  1 pair sweetbreads 1 hour in
+  Water with
+  1 tablespoon vinegar. Parboil 20 minutes in
+  1 cup milk. Cool in cold water, drain and cut in slices. On serving plate
+for each person place
+  1 slice toast spread to the edges with
+Butter worked until creamy. Cut in two diagonally and cover with
+1 or 2 washed and dried
+  Lettuce leaves, and with
+  Mayonnaise dressing. On lettuce place a layer of
+  Sweetbread slices, cover with
+  Slices of cucumber which have been dipped in
+  Mayonnaise dressing and with
+  2 slices bacon free from rind, cooked until crisp.
+Cover with
+  1 slice buttered toast, cut in two diagonally. Place a
+  Small lettuce leaf on the toast and fill with
+  Mayonnaise dressing. Sprinkle with
+  Paprika. Place on side of plate
+  Sweet pickled cucumber rings or
+  Olives, plain or stuffed.
+
+[Illustration: CLUB SANDWICH]
+
+
+
+
+PICKLED RIPE CUCUMBER RINGS
+
+Pare rind from
+  2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out
+centers, making rings. Cover with
+  Cold water, add
+  1 teaspoon soda and let stand over night. Next morning drain, cover
+with cold water in which
+  2 tablespoons alum have been dissolved and boil 10 minutes. Strain,
+cover again with cold water, add
+  1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard.
+Measure as much vinegar as there was water and to each quart vinegar add
+  3 pounds granulated sugar
+  1/4 cup whole cloves and
+  1/4 cup stick cinnamon. Add fruit and boil until clear.
+
+Watermelon rind, cut in strips, may be used instead of cucumber.
+
+
+
+APRICOTS WITH CREAM AND NUT BRITTLE
+
+Drain
+  1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes,
+or until tender. Cool and pour into serving dish. Sprinkle with one-half
+the nut brittle. Beat
+  1/2 cup cream until stiff, add slowly
+  1/4 cup sugar
+  1/2 teaspoon vanilla
+  Few grains salt and half remaining brittle. Pile cream on the apricots,
+sprinkle with remaining brittle and serve as cold as possible. Other
+canned fruit or orange sections may be used instead of apricots.
+
+
+
+NUT BRITTLE
+
+Put
+  1/2 cup sugar and
+  1/2 cup water in saucepan and boil quickly until syrup is a golden
+brown. Remove from fire, add
+  2/3 cup chopped nut meats and turn into lightly greased pan. Cool and
+pound until broken into very small pieces.
+
+
+
+GINGER PUFFS
+
+Beat
+  1 egg until light, add
+  1/2 cup sugar
+  1/2 cup molasses and
+  1/4 cup shortening melted in
+  1/2 cup warm water. Add
+  2 cups pastry flour sifted with
+  1 teaspoon cinnamon
+  1 teaspoon ginger
+  1 teaspoon soda and
+  1/2 teaspoon salt. Combine mixtures and bake in small greased tins
+for 12 to 15 minutes at 400 degrees F. Frost if desired with
+  Cheese Frosting.
+
+
+
+CHEESE FROSTING
+
+With wooden spoon work
+  1 cream cheese until creamy and add gradually
+  1 1/2 cups confectioners' sugar. Beat
+  1/2 egg white until stiff and gradually beat in the cheese mixture.
+This frosting may be put on cookies or cake by forcing through a pastry
+bag and fine tube or paper cone, making lines or other decorations.
+It may be colored if desired.
+
+
+
+SPICED SYRUP FOR TEA
+
+Put in small saucepan
+  1 cup water and
+  1/2 cup sugar. Heat to boiling point and when sugar is dissolved add
+  1 tablespoon whole cloves, crushed and a
+  2 inch piece stick cinnamon broken in pieces, tied together very loosely
+in a piece of cheesecloth. Boil gently to 215 degrees F. or to a thin
+syrup. When cool add juice of
+  2 lemons. Serve in small bowl, using
+  1 tablespoon syrup in each cup of tea.
+
+
+       *       *       *       *       *
+
+
+MENU IV
+
+Rose Apples en Surprise
+Mock Lobster à la Newburg in Timbale Cases
+Bacon Salad or Potato and Egg Salad
+Corn Meal Rolls
+Orange Mousse
+Sour Cream Drop Cookies
+South American Chocolate
+
+
+
+PRELIMINARY PREPARATIONS
+
+Cookies made
+Lettuce washed and put on ice
+Dry ingredients and shortening for rolls mixed
+Tins greased
+Filling mixed for rose apples and rose apples chilled
+Timbale cases made. May be reheated while cooking Newburg
+Dressing made, all but bacon fat
+South American chocolate prepared
+Mousse made and packed, 4 to 6 hours in advance
+Dry ingredients measured for Newburg
+Fish cooked and flaked
+Bacon cut in small pieces or
+Materials prepared for potato salad and dressing made
+
+
+
+MARKET ORDER
+
+1/2 pound bacon
+2 pounds haddock
+2 quarts milk
+1/4 cup sour cream
+1/2 cup sour milk
+1 1/2 pints cream
+10 eggs
+1/2 pound butter
+1 green, pepper
+1 onion
+2 lemons
+1 head lettuce
+Parsley
+2 oranges
+8 rose apples (small can) or small tomatoes
+8 anchovies (or 1 small bottle)
+2 pimientos
+Brown sugar
+2 ounces candied cherries
+1 ounce pistachio nuts
+2 ounces raisins
+1 ounce nut meats
+1/2 pound vanilla sweet chocolate
+1/2 cup mayonnaise dressing
+1 pint salad oil
+1/2 ounce coffee
+1/4 pound corn meal
+1 teaspoon gelatin
+2 pickles
+
+
+If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes
+2 roots celery or 1 small cabbage
+1/2 cup cream, sweet or sour
+
+
+
+ROSE APPLES EN SURPRISE
+
+Hard cook
+  2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with
+  2 tablespoons green pepper chopped
+  2 tablespoons pimiento chopped
+  4 anchovies chopped
+  1/2 teaspoon salt
+  Few grains pepper and
+  Few drops onion juice. Moisten with
+  Mayonnaise dressing. Fill
+  8 rose apples or small tomatoes from which centers have been removed.
+Cover with mayonnaise and garnish with
+  Strips of anchovy, laid crosswise. Serve each rose apple or tomato on
+a small plate sprinkled with
+  Chopped parsley mixed with reserved egg yolk, rubbed through a
+strainer.
+
+[Illustration: ROSE APPLES EN SURPRISE]
+
+
+
+MOCK LOBSTER À LA NEWBURG
+
+Wipe a
+  2 pound haddock, remove skin and bones, sprinkle with
+  Salt and steam 20 minutes over boiling water. Cool and separate in
+flakes. Melt
+  1/4 cup butter, add
+  1 tablespoon flour mixed with
+  3/4 teaspoon salt
+  1 teaspoon paprika
+  Few grains cayenne and
+  Slight grating nutmeg. Then add
+  1/2 cup milk gradually. Cook and stir until sauce boils.
+Add haddock flakes and
+  1 pimiento cut in strips and place over hot water.
+Just before serving add
+  2 egg yolks beaten slightly with
+  1/2 cup cream and
+  2 tablespoons lemon juice. As soon as it is hot serve in
+Timbale cases.
+
+[Illustration: MOCK LOBSTER À LA NEWBURG]
+
+
+
+TIMBALE CASES
+
+Sift together
+  1/2 cup bread flour
+  1/4 teaspoon salt
+  1 tablespoon sugar. Add gradually
+  1/2 cup water
+  1 egg slightly beaten
+  1 tablespoon salad oil. Strain mixture into a cup and let stand
+2 hours or over night. Put timbale iron in deep saucepan and cover
+with fat or oil. Heat fat until it browns a piece of bread in 40 seconds.
+
+Drain iron, dip in timbale mixture until two-thirds covered. Then
+immerse in hot fat and fry until crisp and a delicate brown. Drain
+cases on brown paper. A rosette iron may be used instead of a timbale
+iron if desired.
+
+
+
+CORN MEAL ROLLS
+
+Sift together
+  1 1/2 cups bread flour
+  1/4 teaspoon soda
+  3/4 cup corn meal
+  3 teaspoons baking powder
+  1 teaspoon salt and
+  1 tablespoon sugar. Cut in
+  2 tablespoons shortening with a case knife. Beat
+  1 egg, add
+  1/2 cup sour milk and combine mixtures. Roll 1/2 inch thick, cut with
+oval cutter, brush with
+  Melted butter, double over and place on greased baking sheet. Bake
+12 minutes at 450 degrees F.
+
+
+
+BACON SALAD
+
+Cut
+  1/2 pound bacon in tiny squares or force through food chopper,
+and cook until crisp. Reserve both bacon fat and dice. Mix
+  2 teaspoons brown sugar
+  Few grains pepper
+  1/2 teaspoon paprika
+  1/4 teaspoon mustard. Add
+  4 tablespoons vinegar. Stir until smooth. Add to
+  1/2 cup of the bacon fat and bring to boiling point.
+Sprinkle
+  Lettuce with the dice of cooked bacon and just before serving pour
+dressing over or pass it at the table.
+
+
+
+POTATO AND EGG SALAD
+
+Mix
+  2 cups cold boiled potatoes cut in cubes
+  1 cup celery or cabbage cut in small pieces
+  2 or 3 hard cooked eggs chopped fine
+  2 tablespoons chopped pickle
+  2 tablespoons chopped green pepper or pimiento
+  1 tablespoon chopped parsley and
+  Few drops onion juice. Moisten with
+  Cream Dressing and serve in nests of
+  Lettuce or cabbage leaves.
+
+
+
+CREAM DRESSING
+
+Mix in double boiler
+  2 teaspoons flour
+  1 teaspoon salt
+  1 teaspoon mustard
+  1 1/2 teaspoons powdered sugar and a
+  Few grains cayenne; add
+  1 teaspoon butter and
+  1/3 cup vinegar. Cook over boiling water, stirring constantly until
+mixture thickens; add
+  1 egg yolk, and stir and cook 1 minute. Cool and just before serving
+add
+  1/2 cup heavy cream, sweet or sour, beaten until stiff.
+
+
+
+[Illustration: ORANGE MOUSSE]
+
+ORANGE MOUSSE
+
+Put in saucepan
+  3/4 cup sugar, add
+  Grated rind of 1 orange and
+  1/4 cup cold water. Stir and boil 1 minute. Soak
+  1 teaspoon gelatin in
+  2 tablespoons cold water and dissolve in the hot syrup.
+Add
+  2/3 cup orange juice and
+  2 tablespoons lemon juice. Place on ice, and when it begins to
+thicken, fold in
+  1 1/2 cups cream beaten stiff,
+  1/4 cup pistachio nuts, shredded,
+  1/4 cup candied cherries cut in pieces. Fill ring mold or baking
+powder boxes with mixture. Cover with greased paper and tin covers.
+Surround with two parts ice mixed with one part salt and let stand 3
+hours. Unmold and serve cut in slices. Molds may be decorated with
+  Pistachio nuts and
+  Candied cherries, before filling with mixture.
+
+
+
+SOUR CREAM DROP COOKIES
+
+Cream
+  1/4 cup butter or margarine. Add gradually
+  1/2 cup sugar and
+  1 egg, well beaten. Dissolve
+  1/4 teaspoon soda in
+  1/4 cup rich sour cream. Add to first mixture alternately with
+  1 1/4 cups pastry flour sifted with
+  1/4 teaspoon salt and
+  2 teaspoons baking powder. Add
+  1/2 teaspoon vanilla
+  1/4 cup raisins cut in pieces and
+  1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin
+sheet, and bake in a moderate oven.
+
+Double the amount of flour may be used, nuts and raisins omitted,
+and mixture chilled and rolled out and cut in any desired shape,
+before baking.
+
+
+
+SOUTH AMERICAN CHOCOLATE
+
+Melt
+  1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly
+  1 cup strong hot coffee and boil 1 minute. Add to
+  6 cups scalded milk, beat until a thick froth forms on top, and leave
+over hot water 10 minutes. Serve with
+  Whipped cream sweetened and flavored, or chill and serve in tall
+glasses with
+  Cracked Ice.
+
+
+       *       *       *       *       *
+
+
+MENU V
+
+Apple Ball Cocktail
+Sautéd Oysters with Celery Sauce or Celery Cheese Toast
+California Lettuce with Russian or Thousand Island Dressing
+Orange Biscuits
+Molasses Pie
+Iced Tea with Ginger Ale
+
+
+
+PRELIMINARY PREPARATIONS
+
+Molasses pie made
+Celery cooked for celery sauce
+Mayonnaise and Russian dressing made
+Dry ingredients and shortening mixed for biscuits
+Lettuce washed
+Fruit prepared for cocktail
+Cheese grated
+Tea made
+
+
+
+MARKET ORDER
+
+1 pint selected oysters or
+1/2 pound cheese
+4 eggs
+1 cup milk
+2/3 cup cream
+1/2 pound butter
+2 roots celery
+1 large or 2 small heads California lettuce
+1 orange
+3 lemons
+8 apples (perfect in shape and uniform in size)
+1/4 pound white or Tokay grapes
+1 loaf bread
+1/4 cup chili sauce
+1/4 pound demi-tasse sugar
+1 1/2 cups molasses
+1/2 pound walnuts
+4 individual tea bags
+1 quart ginger ale
+1/3 cup maraschino cherries
+1/4 pound common crackers
+1 chicken bouillon cube or chicken stock
+1 pimiento
+1 green pepper
+1/2 cup mayonnaise dressing
+Parsley
+
+
+
+APPLE BALL COCKTAIL
+
+Cut tops from stem end of
+  8 choice apples. Remove inside of apples with a French ball cutter,
+putting balls in
+  2 cups cold water with
+  Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for
+apple sauce. Put
+  Apple shells in
+  1 quart cold water to which is added
+  1 teaspoon salt. Remove skins and seeds from
+  1/4 lb. (1 cup) white grapes. Just before serving drain apple shells.
+Remove apple balls from the water.
+Drain and mix with the
+  White grapes and with
+  1/3 cup maraschino cherries and fill apple shells. Mix
+  3 tablespoons syrup from maraschino cherries with
+  Juice of 1/2 orange and put over the apple balls. Serve apple shells
+in individual dishes or cocktail glasses surrounded with
+  Crushed Ice.
+
+Apple may be removed in small oval shapes with a coffee spoon, if a
+French ball cutter is not available.
+
+Grapes may be bought in cans if fresh grapes are not in market.
+
+
+
+APPLE SAUCE
+
+Put in saucepan
+  Tops, cores, and small pieces of apple removed in the making of apple
+shells. Add
+  3/4 cup water in which apple balls were soaked and cook gently until
+apple is soft. Rub through a strainer. Add
+  3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is
+of the proper consistency. This may be used at another meal.
+
+
+
+SAUTÉD OYSTERS
+
+Put
+  1 pint oysters in strainer over a bowl and over them pour
+  2 tablespoons cold water, reserving liquid. Pick over oysters, removing
+any bits of shell that may adhere to tough muscle. Crush
+  5 common crackers on board with rolling pin or put through food chopper,
+and sift the
+  Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs.
+Sauté in
+  4 tablespoons melted butter or cooking oil. When brown on one side turn
+and brown the other side. Cover
+  8 slices of toast, cut in three strips each, with
+  Celery sauce, and serve an oyster on each piece of toast.
+
+
+
+CELERY SAUCE
+
+Separate stalks from
+  2 roots celery and wash thoroughly. Cut lengthwise and crosswise in
+small pieces. There should be 1 1/3 cups. Put in saucepan with
+  3 cups water and
+  1 teaspoon salt and cook 20 minutes or until tender.
+Drain, reserving both liquid and celery. To
+  Liquid add
+  Chicken stock to make 2 cups or
+  Water to make 2 cups and
+  1 chicken bouillon cube. Melt in saucepan, chafing dish or electric
+grill
+  3 tablespoons butter. Add
+  3 tablespoons flour mixed with
+  3/4 teaspoon salt and
+  1/8 teaspoon pepper. Stir until smooth and add the
+  2 cups celery water and chicken stock. Stir and boil 1 minute. Add
+  Cooked celery and bring to boiling point. Mix
+  1 egg yolk and
+  2/3 cup cream. Add to first mixture and cook 2 minutes over hot water,
+stirring constantly.
+
+
+
+CELERY CHEESE TOAST
+
+Make above recipe for Celery Sauce, adding
+  1 cup grated cheese when celery is added. Stir until cheese is melted.
+Add
+  1/2 teaspoon table sauce, then add
+  1 egg yolk and
+  2/3 cup cream as above and cook over hot water 2 minutes, stirring
+constantly. Serve on
+  Toast or crackers.
+
+  1 egg white beaten stiff may be added just before serving.
+
+
+
+LETTUCE WITH RUSSIAN DRESSING
+
+Use California lettuce if obtainable. Remove outside leaves and cut
+lettuce in halves and cut each half in two or four pieces according to
+the size of the head. Let stand in ice water until crisp. Place in
+cheesecloth on the ice or in a covered pail until needed. Serve on
+salad plates with
+  Russian Dressing or with Thousand Island Dressing.
+
+Dressing may be passed separately if preferred.
+
+
+
+RUSSIAN DRESSING
+
+Measure
+  1/2 cup mayonnaise dressing, add
+  1/4 cup chili sauce
+  1 tablespoon pimiento cut in small pieces
+  1 tablespoon green pepper cut in small pieces and
+  1 tablespoon celery cut in small pieces, and mix thoroughly.
+
+
+
+THOUSAND ISLAND DRESSING
+
+Add to
+  Russian Dressing just before serving
+  1/4 cup cream, beaten stiff.
+
+
+
+1921 CHILI SAUCE
+
+Force through food chopper
+  3 green bell peppers
+  1 red bell pepper and
+  4 large onions. Put in saucepan with
+  12 large tomatoes or
+  1 quart canned tomato
+  1 quart vinegar
+  1 cup sugar
+  1/4 teaspoon oil of clove
+  1/4 teaspoon oil of cinnamon
+  3 tablespoons salt
+  3/4 teaspoon allspice
+  3/4 teaspoon mustard
+  3/4 teaspoon soda and
+  1 tablespoon table sauce.
+
+Cook until soft and rub through purée sieve, getting through as much as
+possible of the vegetables. Cook again until thick and of the desired
+consistency.
+
+
+
+ORANGE BISCUITS
+
+Sift together
+  2 cups bread flour
+  5 teaspoons baking powder and
+  1 teaspoon salt. With tips of fingers rub in
+  2 tablespoons shortening. Twenty minutes before the meal is to be
+served add
+  7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut with
+round cutter 1 inch in diameter. Place close together on a greased tin
+sheet. Break
+  16 lumps demi-tasse loaf sugar in halves and squeeze the
+  Juice of 1/2 orange. Dip pieces of sugar one at a time in the orange
+juice and push a piece down in the center of each biscuit. Grate
+  Orange rind over the biscuits and bake 15 minutes in a hot oven
+or at 450 degrees F.
+
+
+
+PLAIN PASTRY
+
+Put in mixing bowl
+  5 tablespoons shortening
+  3 tablespoons ice water and
+  1/2 teaspoon salt, and work until creamy, using wooden spoon. Add
+  1 cup pastry flour and mix by cutting with a knife.
+Sprinkle pastry cloth or board with
+  2 tablespoons flour. Pat with rolling pin and roll the pastry to fit
+a large pie plate. Line the plate with the pastry and build up a fluted rim.
+
+
+
+MOLASSES PIE
+
+Put in mixing bowl
+  3/4 cup sugar
+  1/4 cup flour and
+  1 teaspoon salt and mix well. Add
+  1 1/2 cups molasses
+  3 egg yolks slightly beaten
+  3 tablespoons melted butter
+  3/4 cup nut meats cut in fine pieces. When well mixed pour into the
+unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook
+the crust and set the rim. Then reduce the heat to 350 degrees F. and
+bake 40 minutes. Cover with
+  Meringue. Bake 12 minutes. Cool before serving.
+
+[Illustration: MOLASSES PIE]
+
+
+
+MERINGUE
+
+Beat
+  4 egg whites until stiff and dry. Beat in gradually
+  1/3 cup powdered sugar
+  1/8 teaspoon salt and
+  1/2 teaspoon vanilla. Remove egg beater and fold in
+  1/3 cup powdered sugar. Put on pie, making rough with a spoon, or
+using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.
+
+
+
+ICED TEA WITH GINGER ALE
+
+Bring to boiling point
+  1 quart fresh cold water. Add
+  4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea. Cover
+and let stand 2 minutes. Strain over a
+  Large piece of ice. Just before serving add
+  1 quart ginger ale. Serve with
+  Sugared lemon slices.
+
+
+
+SUGARED LEMON SLICES
+
+Cut in slices
+  2 large lemons and lay on a plate. Sprinkle with
+  4 tablespoons sugar. Turn over and sprinkle with
+  2 tablespoons sugar. Just before serving arrange
+  Lemon on lemon plate with lemon fork. Put any extra
+Syrup into the tea. Use one or more slices lemon in each glass of tea.
+
+
+       *       *       *       *       *
+
+
+MENU VI
+
+Chow Mein or Chop Suey
+Pepper Jam Sandwiches
+Frozen Fruit Salad
+Crackers and Cheese
+Cream Caramel Layer Cake
+Percolated Coffee
+
+
+
+PRELIMINARY PREPARATIONS
+
+Cream caramel layer cake made, filled and frosted
+Pepper jam filling made
+Materials prepared for chow mein or chop suey
+Fruit (except banana) ready for salad
+Mayonnaise dressing made
+Lettuce washed
+
+
+
+MARKET ORDER
+
+1 1/2 pounds pork chops or 1 large broiler
+1 cream cheese
+1 pint cream
+1/2 pint milk
+1/2 pound butter
+5 eggs
+1 onion
+1 bunch celery
+1/4 pound dried mushrooms
+3 red peppers or 1 small can pimientos
+1 lemon
+1 banana
+1 head lettuce
+1/2 loaf dark Graham bread
+1/2 loaf white bread
+Chicken stock
+Soyu sauce
+1/2 cup canned apricots
+3/4 cup pineapple and syrup
+3/4 cup maraschino cherries and syrup
+1 package small round crackers
+4 stuffed olives
+1 package confectioners' sugar
+1/4 pound coffee
+3 cups salad oil
+2 ounces chocolate
+1/3 cup mayonnaise dressing
+1 teaspoon gelatin
+
+
+For Chop Suey
+
+6 Chinese water chestnuts
+1/2 pound bean sprouts
+1/4 pound (1 can) bamboo shoots
+
+Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and
+bamboo shoots are for sale by Chinese grocers.
+
+
+
+CHOW MEIN
+
+Cut in 1-inch strips
+  1 pound fresh pork or white meat of chicken, or lobster or crab meat, and
+cook in frying pan 5 minutes with
+  2 tablespoons fat. Add
+  1 cup water or stock mixed with
+  1 teaspoon cornstarch. Simmer 3 minutes or until, meat is tender. In
+another frying pan put
+  2 tablespoons fat, add
+  1 onion cut lengthwise in very fine pieces. Cook 3 minutes, add
+  1 bunch celery cut in very fine strips 2 inches long, and
+  1/4 pound dried mushrooms soaked 2 hours in
+  Cold water, drained and cut in thin slices. Cook 3 minutes, stirring
+constantly. Combine mixtures, add
+  1 teaspoon salt
+  1/4 teaspoon pepper and
+  Few grains cayenne. Pour over fried noodles.
+
+If desired 1/2 pound bean sprouts may be cooked with the celery, and served
+in the Chow Mein.
+
+With Chow Mein pass
+  Soyu sauce.
+
+Boiled rice may be served with Chow Mein or Chop Suey.
+
+
+
+FRIED NOODLES
+
+Beat
+  1 egg slightly, add
+  1/2 teaspoon salt and
+  Flour enough to make a very stiff dough. Knead, toss on a floured cloth
+or board, roll as thin as possible, sprinkle with flour, fold in layers
+about 2 inches wide, slice very thin, shake strips apart, and fry until
+delicately brown in
+  1 pint salad oil. Drain on soft paper.
+
+
+
+CHOP SUEY
+
+Cut in 1-inch strips
+  1 pound white meat of chicken, or pork, veal, crab or lobster meat,
+and cook 5 minutes in frying pan in
+  2 tablespoons chicken or other fat. Cut
+  1 cup celery in thin slices crosswise, add
+  1 onion peeled and cut in thin slices
+  6 mushroom caps peeled and sliced
+  6 Chinese water chestnuts peeled and sliced. Cook vegetables 5
+minutes in
+  2 tablespoons chicken fat or butter. Add
+  1/2 pound bean sprouts
+  1/4 pound bamboo shoots cut in diamond-shaped pieces
+  1 teaspoon Soyu sauce
+  2 cups chicken stock or water and the cooked meat, and simmer gently
+until bean sprouts and meat are thoroughly cooked. Season with
+  Salt and
+  Few grains pepper.
+
+
+
+PEPPER JAM SANDWICHES
+
+Cut an equal number of slices of
+  Dark Graham bread and
+  White bread, remove crusts, and spread bread with
+  Creamed butter. On one slice of white bread spread
+  Pepper jam, cover with slice of Graham bread, spread with
+  Butter and pepper jam and cover with a slice of white bread. Make other
+sandwiches with Graham bread on the outside and white bread for the center
+layer.
+
+Wrap in damp cheesecloth, press under a light weight, and leave in a
+cool place until serving time. Trim edges, cut in slices, and arrange
+on doily-covered plate.
+
+
+
+PEPPER JAM
+
+Drain
+  1 small can pimientos and force through food chopper.
+Put in saucepan, add
+  3/4 cup sugar and
+  1/2 cup vinegar, stir until sugar is dissolved and boil gently to
+220 degrees F. or until mixture is the consistency of jam. Pour in small
+sterilized glasses and when cool cover with melted paraffin.
+
+If preferred, use
+  3 sweet red peppers in place of pimientos. Remove seeds, force through
+food chopper, sprinkle with
+  Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.
+
+
+
+FROZEN FRUIT SALAD
+
+Beat
+  2/3 cup heavy cream until stiff, and gradually beat in
+  1/3 cup mayonnaise dressing
+  1 teaspoon gelatin soaked in
+  3 tablespoons pineapple syrup and dissolved over hot water
+  1 teaspoon powdered sugar
+  2 tablespoons lemon juice and
+  1 tablespoon maraschino syrup. Fold in
+  1/2 cup canned apricots, cut in small pieces
+ 1 banana, cut lengthwise and crosswise in small pieces
+  3/4 cup pineapple, cut in dice
+  1/2 cup maraschino cherries, cut in slices. Freeze like ice cream.
+Remove with round ice cream scoop, and serve on
+  Heart leaves of lettuce. Cut
+  Maraschino cherries in 4 pieces lengthwise and put on top of each salad.
+
+
+
+[Illustration: CRACKERS AND CHEESE]
+
+CRACKERS AND CHEESE
+
+Moisten
+  Cream cheese with
+  Milk to make of consistency to spread easily. Spread on
+  Small round crackers. Put thin slice
+  Stuffed olive in center of each cracker and a tiny
+  Cheese ball sprinkled with
+  Paprika in hole of olive. Do not spread crackers till ready to serve.
+Cheese balls may be made in advance.
+
+
+
+CREAM CARAMEL LAYER CAKE
+
+Beat until thick
+  3/4 cup heavy cream
+  1 cup sugar and
+  1/4 cup water. Add
+  1 cup bread flour sifted with
+  2 teaspoons baking powder and
+  1/4 teaspoon salt. Add
+  3 egg yolks and
+  1 whole egg, well beaten, and
+  2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F.
+in 2 layer cake pans 7 inches square, and put together with
+  Chocolate Caramel Frosting between and on top.
+
+
+
+CHOCOLATE CARAMEL SYRUP
+
+Melt
+  2 squares bitter chocolate over hot water. In a saucepan put
+  3/4 cup sugar and
+  1/4 cup water, and cook until it forms a dark brown syrup. Add
+  1/2 cup boiling water and cook until thick. Add slowly to the melted
+chocolate and stir until smooth.
+
+
+
+CHOCOLATE CARAMEL FROSTING
+
+For frosting boil
+  Chocolate caramel syrup remaining from cake and cook to soft-ball
+stage. Beat
+  2 egg whites until stiff and continue beating while slowly adding
+the syrup. Then add, a little at a time, enough
+  Sifted confectioners' sugar to make of right consistency to spread.
+
+
+
+CHOCOLATE CARAMEL MILK SHAKE
+
+Add to
+  2/3 glass iced milk
+  2 to 3 tablespoons chocolate caramel syrup. Mix well and strain
+into glass.
+
+
+
+PERCOLATED COFFEE I
+
+Put
+  1 cup finely ground coffee in upper part of glass coffee pot, put
+  6 cups hot water in lower part. Light alcohol lamp.
+
+When water begins to boil and enters upper receptacle leave 1 minute.
+Remove light, while water runs back to lower receptacle, then put
+light back until water again boils and has risen to top. Remove and
+extinguish light, remove upper globe, and coffee is ready to serve.
+
+
+       *       *       *       *       *
+
+
+MENU VII
+
+Anchovy Canapé
+Shellfish à la Queen
+Stuffed Celery Sandwich
+Butterscotch Biscuits
+Orange and Grapefruit Salad
+Chocolate Float
+Cocoanut Cakes
+Orange Opera Fudge
+
+
+
+PRELIMINARY PREPARATIONS
+
+Salad dressing made
+Dry ingredients and shortening mixed for biscuits
+Butter and sugar mixed for spreading the biscuits
+Cocoanut cakes made
+Filling for sandwiches made
+Custard for frozen chocolate made
+Two eggs hard cooked
+Orange opera fudge made
+
+
+
+MARKET ORDER
+
+1/2 pint oysters
+1/2 pint scallops
+1 1/2 pound lobster, boiled
+1 cream cheese
+2 quarts milk
+1 pint cream
+3 eggs
+1 pound butter
+1 carrot
+1 small onion
+1 lemon
+3 oranges
+2 grapefruit
+2 pressed figs
+1 root celery
+1 head lettuce
+6 stuffed olives
+1 can condensed milk
+1/2 pound shredded cocoanut
+Anchovy paste
+1 pimiento
+1/2 pound brown sugar
+1/4 pound chocolate
+1 loaf bread
+8 maraschino cherries
+1 truffle or 2 ripe olives
+1/2 tablespoon white corn syrup
+3 ounces shelled almonds
+Vegetable or beef extract
+
+
+
+ANCHOVY CANAPÉ
+
+Put
+  2 eggs in top of double boiler, cover with boiling water and cook
+over boiling water or on back of stove for 60 minutes. Chop the whites
+(with silver knife to prevent discoloring), and rub yolks through a
+coarse strainer. Cut
+  8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and
+1/4 inch thick. Sauté in
+  Butter on one side only. Spread other side with
+Anchovy paste. Divide diagonally into 3 sections, having 2 end sections
+half a square. Sprinkle end sections of the bread with
+  Egg yolk and the center with
+  Egg white. Separate sections with narrow strips of
+  Pimiento. Serve as an appetizer.
+
+[Illustration: ANCHOVY CANAPÉ]
+
+
+
+
+SHELLFISH À LA QUEEN
+
+Force through food chopper enough
+  Carrot to make 3/4 cup. Put into saucepan with
+  3 tablespoons butter and
+  1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring
+frequently. Add
+  4 tablespoons flour and when smooth add
+  1 cup boiling water in which is dissolved
+  1 teaspoon vegetable or beef extract, and stir until sauce boils.
+Add
+  1 1/2 teaspoons salt
+  1 teaspoon pepper
+  1 tablespoon lemon juice and a
+  Few grains cayenne. Remove meat from a
+  1 1/2 pound lobster and cut in pieces the size of scallops.
+Place
+  1/2 pint oysters in strainer over bowl and rinse with
+  2 tablespoons cold water, reserving all liquor. Pick over oysters to
+be sure that there are no pieces of shell adhering to them, add oysters
+to liquor, and cook them until the edges curl. Drain, reserving both
+liquor and oysters, and in the liquor cook
+  1/2 pint scallops 5 minutes or until tender. To the oyster liquor add
+  Cream to make 1 cup; add to the sauce and bring to boiling point.
+Add oysters, scallops, and lobster and serve very hot, garnished with
+bits of
+  Pimiento and
+  Truffles or ripe olives.
+
+
+
+STUFFED CELERY SANDWICH
+
+Mix
+  1 cream cheese with
+  2 tablespoons celery chopped fine
+  1 tablespoon chopped, stuffed olives
+  1/4 teaspoon salt
+  1/8 teaspoon paprika and
+  Enough milk to make it the right consistency to spread. Cut
+  Bread in circles 1/4 inch thick. Cut centers from one-half the pieces
+of bread. Spread bread with
+  Creamed butter and with sandwich filling. Place a ring of bread
+on a whole circle of bread. Garnish each sandwich with a
+  Slice of stuffed olive in the center.
+
+
+
+BUTTERSCOTCH BISCUITS
+
+Sift together
+  2 cups bread flour
+  5 teaspoons baking powder and
+  1/2 teaspoon salt. Work in with tips of fingers
+  2 tablespoons shortening, add
+  7/8 cup milk, stirring with a knife. Roll thin, spread with
+  1/3 cup butter, creamed and mixed with
+  3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch
+thick, put in greased muffin pans cut side up, and bake 15 minutes at
+400 degrees F. This makes 16 biscuits.
+
+[Illustration: BUTTERSCOTCH BISCUITS]
+
+
+
+ORANGE AND GRAPEFRUIT SALAD
+
+Pare
+  3 oranges and
+  2 grapefruit, removing membrane with the skin, then remove sections
+free from membrane. Arrange on
+  Lettuce leaves on individual plates in the form of stars, outlining the
+sections of the fruit with figs cut in narrow strips. Put a
+  Spoonful of salad dressing in the center of each star and garnish,
+if desired, with
+  Maraschino cherries.
+
+Any preferred salad dressing may be used. Dates may be used instead of figs.
+The fruit may be arranged on slices of
+  Pineapple if desired.
+
+  Chopped nuts may be sprinkled over the salad.
+
+
+
+CONDENSED MILK SALAD DRESSING
+
+Beat
+  1 egg until thick and lemon colored, and add
+  1/2 teaspoon mustard
+  1/2 teaspoon salt
+  1/4 teaspoon pepper and
+  1/2 teaspoon paprika, then add
+  1/3 cup vinegar
+  1/3 cup condensed milk and
+  1/4 cup melted butter. Beat thoroughly, but do not cook. Chill before
+serving.
+
+
+
+CHOCOLATE FLOAT
+
+Put
+  2 tablespoons chocolate syrup in tall glass and fill with
+  Ice-cold rich milk. Shake thoroughly, add a
+  Spoonful of frozen chocolate and serve immediately.
+
+
+
+CHOCOLATE SYRUP
+
+Melt
+  2 squares unsweetened chocolate over boiling water, add
+  2/3 cup sugar and
+  Few grains salt and stir until well mixed. Pour on gradually
+  3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool,
+turn into a jar and keep in ice box or cold place. Four times this
+amount may be made and kept on hand for use with hot or iced milk.
+
+
+
+FROZEN CHOCOLATE
+
+Put in double boiler
+  1 pint milk and
+ 1 1/4 squares chocolate. When milk is scalded and chocolate melted
+pour gradually onto
+  3/4 cup sugar, mixed with
+  1 egg yolk and
+  Few grains salt. Return to double boiler and cook and stir for
+1 minute. Chill, and just before freezing add
+  1/2 cup cream, beaten stiff, and
+  1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt.
+
+
+
+COCOANUT CAKES
+
+Mix thoroughly
+  2 1/2 cups shredded cocoanut
+  2/3 cup condensed milk and
+  1 teaspoon vanilla. Beat
+  2 egg whites until stiff, combine mixtures, shape into cakes, using
+a knife and spoon, and allowing 1 rounding tablespoon mixture to each
+cake. Place on greased tin sheets 1 inch apart. Bake in moderate
+oven or at 350 degrees F. for 20 minutes.
+
+
+
+ORANGE OPERA FUDGE
+
+Cover
+  1/2 cup shelled almonds with
+  Boiling water, boil 1 minute; drain, cover with
+  Cold water, remove skins and roast in hot oven until delicately brown,
+then chop them. Put in saucepan
+  1 1/3 cups sugar
+  1/2 tablespoon white corn syrup and
+  3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in
+cold water, stirring constantly to prevent burning. Pour out onto marble
+slab or large platter which has been wiped with cheesecloth wrung out
+of cold water. When cool add grated rind of
+  1/2 orange, bit of
+  Orange color paste, if convenient, and
+  Few grains salt. Work with broad spatula until candy begins to get firm,
+add chopped almonds and pack into greased tin or between bars. Cut in
+cubes for serving.
+
+
+       *       *       *       *       *
+
+
+MENU VIII
+
+Creamed Eggs and Mushrooms with Bacon Curls
+Marmalade Biscuits
+Pineapple Salad
+Cooked Mayonnaise Dressing
+Butterscotch Parfait
+Arcadia Cakes
+Coffee
+
+
+
+PRELIMINARY PREPARATIONS
+
+Orange marmalade made at any time
+Cakes made
+Salad dressing made
+Dry ingredients and shortening for biscuits mixed
+Eggs hard cooked
+Bacon rolled ready to fry
+Butterscotch parfait up to point where egg whites and cream are added.
+  These may be added and mixture frozen 4 to 6 hours in advance
+Lettuce washed
+Pineapple and nuts cut
+
+
+
+MARKET ORDER
+
+1/2 pound bacon
+1 1/2 pints cream
+1 quart milk
+11 eggs
+1/2 pound butter or margarine
+1/2 pound fresh mushrooms
+1/2 cup orange marmalade
+1 head lettuce
+1 can sliced pineapple
+2 ounces pistachio nuts
+5 ripe olives
+1/2 pound brown sugar
+1/2 pound walnuts
+1/4 pound coffee
+1 tablespoon cocoa
+1 package confectioners' sugar
+1/2 tablespoon corn syrup
+1/2 pint salad oil
+
+
+
+CREAMED EGGS AND MUSHROOMS WITH BACON CURLS
+
+Put
+  6 eggs in top of double boiler. Cover with
+  Hot water, bring to boiling point, place over boiling water or on
+back of range and let stand 60 minutes. Remove shells and cut eggs
+in eighths lengthwise. Remove skins and stems from
+  1/2 pound mushroom caps and cut in slices lengthwise.
+Cover stems and skins with
+  1 1/2 cups cold water, heat slowly to boiling point, simmer gently
+20 minutes and strain. Melt
+  1/3 cup butter, add
+  1/3 cup flour mixed with
+  3/4 teaspoon salt and
+  1/8 teaspoon pepper. When smooth add
+  Stock strained from mushroom skins, with enough
+  Top milk or thin cream to make 3 cups. Stir until sauce boils. Sauté
+mushroom caps in
+  1 tablespoon butter for 3 minutes. Add to sauce with the
+  Hard cooked eggs. When thoroughly heated turn out on a platter and
+arrange
+  Bacon curls over the top.
+
+  4 small cooked potatoes cut in pieces or
+  1 cup cooked macaroni or
+  1 small can asparagus cut in pieces may be used instead of
+mushrooms.
+
+
+
+BACON CURLS
+
+Place thin strips of
+  Bacon on a board and with a broad-bladed knife press strips out
+as thin as possible. Roll each slice into a curl and fasten with a
+wooden toothpick. Cook until crisp and delicately brown in hot
+  Bacon fat deep enough to cover the curls of bacon.
+Drain on brown paper and remove toothpicks.
+
+
+
+MARMALADE BISCUITS
+
+Sift together
+  2 cups bread flour
+  5 teaspoons baking powder and
+  1 teaspoon salt. With tips of fingers work in
+  2 tablespoons shortening. Add
+  7/8 cup milk, stirring with a knife. Toss on a floured cloth or board
+and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches
+wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and
+parallel with the ends. Put
+  1 teaspoon of orange marmalade in the center.
+Bring one end of dough through hole in other end. Press edges together
+and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be
+used instead of baking powder biscuit dough for these turnovers.
+
+
+
+QUICK ORANGE MARMALADE
+
+Remove skins in quarters from
+  2 oranges and
+  1 lemon, close to the pulp. Break up pulp and remove seeds. Add
+  1/2 cup water and simmer in covered saucepan for 45 minutes. Boil
+rind from oranges and lemons with
+  4 cups water in covered saucepan for 20 minutes. Drain and discard
+water. With sharp-edged spoon scrape out and discard white part of skins,
+leaving only yellow rind. With sharp knife shred yellow rinds just as
+thin as possible in pieces about 1 inch long. Simmer shredded rinds
+again in
+  2 1/2 cups water in covered saucepan for 15 minutes.
+Drain and discard water. Mix cooked pulp with rinds. Measure
+  2 cups of mixed rind and pulp, adding water if necessary to make up
+this amount. Add
+  3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous
+boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove
+from fire, add
+  1/4 cup commercial pectin. Stir well. Let stand 5 minutes only,
+stirring occasionally. Pour into glasses.
+
+
+
+PINEAPPLE SALAD
+
+Drain juice from
+  1 can sliced pineapple and cut fruit in 1/4-inch cubes.
+Pile in centers of
+  8 nests of lettuce leaves. Cover
+  1/4 cup pistachio nuts with
+  Boiling water and boil 1 minute. Remove skins and cut in fine shreds.
+Sprinkle over the pineapple.
+Cut
+  5 ripe olives in narrow strips and sprinkle over the nuts. Serve
+  Cooked Mayonnaise Dressing separately.
+
+
+
+COOKED MAYONNAISE DRESSING
+
+Mix in top of double boiler
+  2 tablespoons flour
+  1 1/2 teaspoons salt
+  1/2 teaspoon paprika and
+  1/2 teaspoon mustard. Add
+  1/4 cup vinegar and
+  2 tablespoons salad oil. Stir until smooth. Add
+  1/2 cup hot water and cook 15 minutes in double boiler, stirring
+occasionally. Cool and add
+  1 egg yolk slightly beaten, then add
+  1/2 cup oil gradually while beating constantly, and fold in
+  1 egg white, beaten stiff.
+
+
+
+BUTTERSCOTCH PARFAIT
+
+Put in small saucepan
+  1 1/4 cups brown sugar
+  2 tablespoons butter and
+  1 1/2 cup water; stir until sugar is melted and boil without stirring
+to 238 degrees F. or until syrup forms a soft ball when tried in cold
+water. Pour slowly onto
+  3 egg yolks well beaten, and beat until cold and thick.
+(This mixture may be made the day before and kept in a cool place, if
+desired.) Fold in
+  3 egg whites beaten stiff
+  1 teaspoon vanilla
+  1 1/2 cups heavy cream beaten stiff and
+  1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with
+nuts and place in can of ice cream freezer with waxed paper and cardboard
+between the layers. Surround can with ice and salt, allowing 2 quarts ice
+mixed with 1 quart salt, using more ice and salt mixture, if necessary.
+Leave 4 hours or until frozen. Mixture may be frozen in small baking
+powder boxes or ice cream molds instead of in the paper cases.
+
+[Illustration: BUTTERSCOTCH PARFAIT]
+
+
+
+ARCADIA CAKES
+
+Scald and dry a small mixing bowl, put in
+  3 tablespoons butter and rub until creamy. Add slowly
+  1/3 cup sugar; when smooth and light add
+  1 egg yolk and
+  3 tablespoons milk. Sift in
+  5/8 cup pastry flour and
+  3/4 teaspoon baking powder. Mix well, then add
+  1 egg white beaten stiff. Bake in greased and floured muffin tins
+not more than 2 inches in diameter.
+
+The finished cakes should be not more than three-fourths of an inch
+thick. Remove soft centers from cakes, taking them out from the top;
+fill cakes with
+  Cocoa Butter Cream, put cakes together in pairs with the filling
+inside, cover with
+  White Butter Cream and cover entire cake with thin
+  Coffee Frosting. Decorate with reserved cream forced through a very
+small pastry tube of paper or tin.
+
+The butter cream may be omitted and cakes be merely frosted on top
+if preferred.
+
+
+
+BUTTER CREAM, COCOA AND WHITE
+
+Work
+  1/3 cup washed or fresh sweet butter until very light and creamy, add
+  1 cup sifted confectioners' sugar and
+  1/2 teaspoon vanilla very gradually, and beat until very light.
+Reserve 2 tablespoons mixture for decoration.
+
+Divide remainder in two portions. To one portion add
+  1 tablespoon dry cocoa. Whip
+  4 tablespoons cream and add two-thirds of it to the white butter
+cream and fold remainder into that which contains the cocoa. Use
+as filling for cakes.
+
+
+
+COFFEE FROSTING
+
+Mix
+  1/2 tablespoon corn syrup with
+  2 tablespoons strong hot coffee; add
+  1 1/4 cups sifted confectioners' sugar a tablespoon at a time,
+beating constantly and occasionally setting over hot water to keep
+it lukewarm.
+
+
+
+PERCOLATED COFFEE II
+
+Put in upper part of percolator coffee pot
+  1 cup finely ground coffee. Pour in
+  3 pints boiling water and percolate about 10 minutes.
+Put
+  Cream and
+  Sugar in the cups. Pour in the coffee and serve.
+
+One-half cup cream left from making the parfait may be diluted with
+1/2 cup milk and used for the coffee.
+
+
+       *       *       *       *       *
+
+
+MENU IX
+
+
+Chicken and Clam Bouillon with Pimiento Cream
+Chicken Terrapin
+Waffles
+Spiced Figs
+
+or
+
+Star Chicken Salad
+Quick Parker House Rolls
+Little Chocolate Cakes
+Pineapple Smash
+
+
+
+PRELIMINARY PREPARATIONS
+
+Chicken and clam bouillon made ready to reheat
+Pimientos ready to be added to cream
+Ingredients prepared for chicken terrapin or
+Salad made
+Spiced figs prepared at any time
+Dry ingredients mixed for waffles or
+Rolls baked or ready to bake
+Pineapple mixture cooked
+Cakes made
+
+
+
+
+MARKET ORDER
+
+4 pound fowl
+2 quarts clams in shell
+1 quart milk
+1/2 pint sour cream
+1/4 cup cream
+1/2 pound butter
+9 eggs
+1 onion
+1 green pepper
+4 lemons
+1 carrot
+1 bunch mint
+1/2 pound pulled figs
+1/4 pound mushrooms
+2 roots celery
+1 head lettuce
+Chicken stock
+1 can pimientos
+4 ripe olives
+1/4 bottle commercial pectin
+1 pound Brazil nuts
+1 can grated pineapple
+1 1/2 pints ginger ale
+1 pint mayonnaise dressing
+8 maraschino cherries
+1/8 pound chocolate
+1 yeast cake
+Color pastes
+Parsley
+2 tablespoons salad oil
+1/2 package gelatin
+1/2 pound confectioners' sugar
+
+
+
+CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM
+
+Wash and scrub
+  2 quarts soft-shell clams in shell, put in kettle with
+  2 cup cold water, cover and cook till shells open. Strain liquor
+through double cheesecloth. Add enough
+  Chicken stock, well seasoned, to make 1 quart. Add more
+  Seasonings if needed and serve in bouillon cups with
+Pimiento cream. Clams may be used as steamed clams, if desired.
+
+[Illustration: Chicken and clam bouillon]
+
+
+
+PIMIENTO CREAM
+
+Mix
+  1/4 cup cream
+  Few grains salt and
+  2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and
+serve on bouillon or on any cream soup.
+
+
+
+CHICKEN TERRAPIN
+
+Mash
+  Yolks of 3 hard-cooked eggs, add
+  5 tablespoons flour
+  1 teaspoon mustard
+  1 1/4 teaspoons salt
+  1/4 teaspoon white pepper and
+  3 tablespoons melted butter. Add to
+  2 cups scalded milk and cook until thick. Add
+  Whites of 3 hard-cooked eggs, finely chopped
+  1 1/2  cups cooked chicken or fowl cut in cubes
+  1 or 2 tablespoons pimiento cut in strips
+  1 or 2 tablespoons green pepper cut in strips
+  2 tablespoons ripe olives cut in strips, and
+  Juice of 1 lemon. Keep hot over hot water or electric grill and serve
+in patty shells reheated in the oven, or on toast. Serve with
+  Spiced figs.
+
+
+
+BOILED FOWL
+
+Clean a
+  4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in
+  1 quart boiling water with
+  6 slices carrot
+  2 stalks celery
+  2 slices onion
+  Sprig of parsley
+  2 teaspoons salt and
+  1/8 teaspoon pepper. Cool in the stock.
+
+Fowl cooked in pressure cooker under 20 pounds pressure will become
+tender in from 30 to 40 minutes.
+
+Fowl, if nearly covered with boiling water and boiled 5 minutes, will
+become tender if cooked in fireless cooker for 5 or 6 hours.
+
+
+
+SPICED FIGS
+
+Wash
+  1/2 pound pulled figs, and soak 1 hour in
+  Cold water to cover. Drain, put in saucepan with
+  1 cup vinegar and
+  1 1/2 cups sugar. Put in a cheesecloth bag
+  1 tablespoon whole cloves and a
+  12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes
+or until figs are tender.
+
+
+
+SPICED JELLY
+
+Put in saucepan
+  1 cup syrup strained from spiced figs or other spiced or sweet pickled
+fruit. Bring to boiling point, add
+  1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or
+individual molds.
+
+
+
+WAFFLES
+
+Sift together
+  1 1/2 cups pastry flour
+  1/2 teaspoon salt
+  1 teaspoon sugar
+  1/2 teaspoon soda; add slowly
+  1 1/4 cups sour cream or rich sour milk or a mixture of the two, and
+  3 egg yolks, well beaten. Fold in
+  3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each
+waffle. Cook on hot waffle iron.
+
+An aluminum electric waffle iron should not be greased. An iron one
+should be well greased.
+
+
+
+STAR CHICKEN SALAD
+
+Mix together
+  1 cup white meat of cooked chicken or fowl cut in dice
+  3 whites hard-cooked eggs cut in dice, and marinate with
+  2 tablespoons salad oil
+  1 tablespoon vinegar
+  1/4 teaspoon salt and
+  1/8 teaspoon pepper. Cook
+  1 cup peeled white mushroom caps in
+  White stock until tender, then drain, chill and cut in small pieces. Add
+  1 cup celery cut lengthwise and crosswise in small pieces and
+  1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak
+  1 tablespoon gelatin in
+  1/4 cup cold water, dissolve over hot water and add slowly to
+  1 cup mayonnaise dressing. Mix with other ingredients and pack in
+star-shaped mold. Chill, turn out on bed of
+  Lettuce leaves. Fill center and cover outside with
+  Mayonnaise dressing and sprinkle with
+  3 yolks hard-cooked eggs rubbed through strainer.
+
+The stock in which mushrooms are cooked may be used in Chicken and Clam
+Bouillon or in a sauce for another meal.
+
+
+
+QUICK PARKER HOUSE ROLLS
+
+Sift together
+  2 1/2 cups bread flour
+  1 tablespoon sugar and
+  1 teaspoon salt. With tips of fingers work in
+  2 tablespoons shortening. Add
+  1 yeast cake dissolved in
+  1/3 cup lukewarm water and
+  1/2 cup milk. Beat well, let rise, turn out on floured cloth or board
+and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in
+  Melted butter, fold double, buttered side up, and place in pans close
+together. Let rise and bake in hot oven 10 minutes at 425 degrees F.
+and 10 minutes at 400 degrees F. Brush with melted butter just before
+removing from oven.
+
+
+
+LITTLE CHOCOLATE CAKES
+
+Put in double boiler
+  2 squares chocolate, broken in small pieces
+  1/2 cup milk and
+  2 egg yolks. Cook, stirring constantly until thick and smooth. Remove
+from fire and add
+  1 cup sugar and
+  3 tablespoons butter and
+  1 1/4 cups bread flour, alternately with
+  1/2 cup milk in which
+  1/2 teaspoon soda is dissolved. Beat well and fold in
+  2 egg whites beaten stiff and
+  1/2 teaspoon vanilla. Pour into greased individual tins and bake
+15 minutes at 450 degrees F. Cover with
+  Cream frosting in different colors.
+
+
+
+CREAM FROSTING
+
+Beat
+  1 egg white until stiff, add
+  2 teaspoons cream
+  1/2 teaspoon vanilla and, slowly,
+  3/4 cup confectioners' sugar, and more if needed to make of right
+consistency to spread. Divide into several portions, and color with
+a bit of
+  Color paste, pale yellow, pink, green, or lavender.
+
+
+
+PINEAPPLE SMASH
+
+Boil together for 10 minutes
+  2 cups water and
+  1 cup sugar. Add
+  1 pint can grated pineapple and
+  Juice of 3 lemons. To 1 cup of mixture add
+  1/3 cup ice water and freeze until firm. Cool remainder and strain
+over block of ice. Add just before serving
+  1 1/2 pints ginger ale and serve in tall glasses with a
+  Ball of the pineapple sherbet in each glass. Garnish with sprigs of
+  Mint and
+  Maraschino cherries.
+
+[Illustration: PINEAPPLE SMASH]
+
+
+       *       *       *       *       *
+
+
+MENU X
+
+Cream of Mushroom Soup
+Tuna Fish à la King in Patty Cases
+Cabbage and Carrot Salad
+Thousand Island French Dressing
+Bran Muffins
+Maple Charlotte with Maple Pecan Sauce
+and Sponge Cake
+Coffee with Honey and Whipped Cream
+
+
+
+PRELIMINARY PREPARATIONS
+
+Sponge cake made
+Maple charlotte made
+Salad dressing made except for the addition of cream
+Dry ingredients and shortening mixed for bran muffins
+Peppers cooked
+Tuna fish flaked
+Cabbage shredded
+Ingredients measured for tuna fish à la king
+Patty cases made and baked.
+
+
+
+MARKET ORDER
+
+1 pound can tuna fish
+1 quart milk
+1 pint cream
+1 pound butter
+5 eggs
+1 onion
+1 lemon
+1 apple
+1/2 pound fresh mushrooms
+1 small cabbage
+1 carrot
+1 head lettuce
+1 large green pepper
+4 1/2 cups chicken stock or
+5 chicken bouillon cubes
+1 pimiento
+1 cup bran
+1/4 cup chili sauce
+1 1/2 cups maple syrup
+1/4 pound shelled pecans
+1/4 pound coffee
+1/4 pint honey
+1/2 cup salad oil
+2 ounces Graham flour
+3 ounces seedless raisins
+1/2 package gelatin
+
+
+
+CREAM OF MUSHROOM SOUP
+
+Chop
+  Stems from 1/2 pound mushrooms, add
+  Skins from mushrooms
+  1 slice onion and
+  3 cups chicken stock or 3 cups water in which carrots have been
+cooked, or 3 cups hot water in which 3 chicken bouillon cubes have
+been dissolved. Simmer 20 minutes and strain. Melt
+  4 tablespoons butter or margarine, add
+  4 tablespoons flour mixed with
+  1 1/2 teaspoons salt and
+  1/4 teaspoon pepper. Add the strained stock and stir until soup
+boils. Add
+  2 cups scalded milk, and when soup again boils, serve in bouillon cups.
+
+This may be served at another meal if preferred.
+
+
+
+TUNA FISH À LA KING IN PATTY CASES
+
+Cook
+  1 large green pepper 2 minutes in boiling salted water to which
+has been added
+  1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in
+  1 1/2 tablespoons butter; remove pepper and to butter add
+  1 tablespoon cornstarch and
+  1 tablespoon flour; then add
+  3/4 cup highly seasoned chicken stock and
+  1/3 cup cream. Stir until sauce boils, add the peppers
+  1 pound can tuna fish separated in flakes
+  1 pimiento cut in strips
+  Salt to taste and
+  Few drops onion juice. Peel
+  1/2 pound mushroom caps, sauté in
+  2 tablespoons butter, and add to tuna fish. Serve from the chafing
+dish or in
+  Patty cases.
+
+Two cups cooked chicken, cut in strips, or two cups crab meat may be used
+instead of tuna fish.
+
+[Illustration: TUNA FISH À LA KING]
+
+
+
+PUFF PASTE
+
+Wash
+  1 cup butter, shape in circular piece, reserve 1 tablespoon, and put
+remainder in pan between two pans of ice. Work the reserved butter into
+  1 1/2 cups bread flour, mix to a dough with
+  5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.
+
+Pat and roll 1/4 inch thick, keeping corners square. Place butter in
+center of one side of pastry, fold other side over butter, fold one end
+over butter, other end under butter, pressing edges together. Turn 1/4
+way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn.
+Repeat 4 times, chilling between pans of ice when necessary, and
+folding the last time in 4 layers. Chill, roll out, shape, chill again
+and bake in hot oven, reducing heat after pastry has risen.
+
+
+
+PATTY CASES
+
+After puff paste has been rolled 5 times and chilled, roll to 1/2 inch
+thickness, shape with patty cutter, cut halfway through with a small
+cutter, chill again, and bake in oven at 550 degrees F. at first,
+reducing heat after 5 or 8 minutes to 425 degrees F., and turning often
+that patties may rise evenly.
+
+
+
+CABBAGE AND CARROT SALAD
+
+Mix
+  2 cups shredded cabbage with
+  1/2 cup grated carrot and
+  1 apple cut in dice. Serve in nests of
+  Lettuce or cabbage leaves with
+  Thousand Island French Dressing.
+
+
+
+THOUSAND ISLAND FRENCH DRESSING
+
+Put in small jar
+  1 1/4 teaspoons salt
+  1/3 teaspoon pepper
+  Few grains cayenne
+  1/2 cup salad oil
+  2 tablespoons vinegar
+  1/4 cup chili sauce
+  1/2 teaspoon table sauce. Just before serving add
+  1/3 cup cream beaten stiff, and shake thoroughly.
+
+
+
+BRAN MUFFINS
+
+Beat
+  1 egg until light, add
+  2 tablespoons molasses or sugar
+  1 cup milk
+  1 cup bran
+  1/2 cup Graham flour or entire wheat flour
+  1/2 teaspoon salt
+  2 teaspoons baking powder and
+  1/2 cup seedless raisins. Mix well and bake in greased and floured
+muffin pans 20 minutes at 450 degrees F.
+
+
+
+MAPLE CHARLOTTE
+
+Soak
+  1 tablespoon gelatin in
+  2 tablespoons cold water. Boil
+  2/3 cup maple syrup until it spins a thread. Add gelatin and stir
+until dissolved. Pour slowly onto
+  2 egg whites, beaten stiff. Put in a cool place and when it begins
+to stiffen fold in
+  2/3 cup heavy cream beaten stiff. Add
+  1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake
+box with charlotte mixture and serve with maple pecan sauce.
+
+[Illustration: MAPLE CHARLOTTE]
+
+
+
+MAPLE PECAN SAUCE
+
+Boil
+  3/4 cup maple syrup and
+  2 tablespoons butter to 232 degrees F. or until syrup forms a very
+soft ball when tried in cold water. Remove from fire, and add slowly
+  1/4 cup cream. Keep hot over hot water until ready to serve, then add
+  1/3 cup pecan nut meats.
+
+
+
+MARY ANN SPONGE CAKE
+
+Beat
+  2 egg whites until stiff and dry, and add
+  1/4 cup sugar slowly while beating. Beat
+  2 egg yolks, add
+  1/4 cup sugar
+  1 teaspoon vinegar and
+  2 teaspoons water and beat until light. Combine mixtures, and fold in
+gently
+  1/2 cup pastry flour sifted with
+  1/4 teaspoon baking powder. Cream
+  1 tablespoon lard with
+  1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
+Cover center with greased paper. Put in cake mixture. Bake at 345
+degrees F. for 30 minutes. Remove carefully from pan, remove paper
+and fill with maple charlotte or whipped cream.
+
+If a Mary Ann cake pan is not available, bake twice this mixture in
+a bread pan or deep round cake pan. Cool and remove center leaving a box.
+
+
+
+COFFEE WITH HONEY AND WHIPPED CREAM
+
+Tie
+  1 cup ground coffee very loosely in small cheesecloth bag. Put into
+coffee pot with
+  6 cups cold water and
+  Several egg shells. Let stand 1 hour. Bring to boiling point and boil
+5 minutes. Add
+  1/2 cup cold water and let stand 3 minutes. Serve coffee with
+  Honey to sweeten instead of sugar, and
+  Cream whipped.
+
+
+
+
+
+
+End of Project Gutenberg's For Luncheon and Supper Guests, by Alice Bradley
+
+*** END OF THE PROJECT GUTENBERG EBOOK 10582 ***