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diff --git a/10582-h/10582-h.htm b/10582-h/10582-h.htm new file mode 100644 index 0000000..89c631c --- /dev/null +++ b/10582-h/10582-h.htm @@ -0,0 +1,3144 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> + <head> + <meta http-equiv="Content-Type" content= + "text/html; charset=UTF-8"> + <title> + The Project Gutenberg eBook of FOR LUNCHEON AND SUPPER GUESTS, by ALICE BRADLEY. + </title> + <style type="text/css"> + <!-- + * { font-family: Times;} + body { margin-left: 2em; + margin right: 2em; } + + P { margin-top: .75em; + text-indent: 0em; + text-align: justify; + margin-bottom: .75em; } + + P.ingred { margin-top: .75em; + margin-bottom: .75em; + text-indent: -2em; + text-align: left; + margin-left: 2em; } + + P.ingred1 { margin-top: 0em; + margin-bottom: 0em; + text-align: left; + text-indent: 0em; + margin-left: 2em; } + P.ingred2 { text-align: left; + text-indent: 0em; + margin-left: 2em; + margin-top: 0em; + margin-bottom: 0em;} + + blockquote { margin-left: 4em; + margin-right: 4em; } + blockquote.small { font-size: 90%; + margin-left: 4em; + margin-right: 4em; } + H1,H2,H3,H4,H5,H6 { text-align: center; } + H3.intro { margin-top: 3em; } + H3.prep { margin-top: 3em; text-align: left} + H4.prep { text-align: left; + margin-left: 1em; } + H4.caption { margin-top: .75em; + margin-bottom: 2em; } + + HR { width: 65%; margin-top: 1em; margin-bottom: 1em; } + hr.menu { width: 45%; margin-top } + + + --> + </style> + </head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 10582 ***</div> + +<H1>FOR LUNCHEON<br> +AND SUPPER GUESTS</h1> + +<hr> + +<h2>TEN MENUS<br><br> +MORE THAN ONE HUNDRED RECIPES</h2> +<p> + + +<h5>SUITABLE FOR COMPANY LUNCHEONS +<br>SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES +<br>AUTOMOBILE PICNICS, EVENING SPREADS +<br>AND FOR TEA ROOMS, LUNCH ROOMS +<br>COFFEE SHOPS, AND MOTOR INNS</h5> + +<hr> + +<h4>BY</h4> +<h2>ALICE BRADLEY</h2> +<h5>PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY<br> +AUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT"</h5> + +<hr> + +<h6>WHITCOMB & BARROWS<br> +BOSTON, 1923</h6> + +<hr> + +<h5>DEDICATED<br> + +TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDS +AND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT</h5> + + +<hr> + + +<h2>INTRODUCTION</h2> + + +<p>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.</p> + + +<h3 class=intro>SUNDAY NIGHT SUPPERS</h3> + +<p>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.</p> + + +<h3 class=intro>PRELIMINARY PREPARATIONS</h3> + +<p>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.</p> + + +<h3 class=intro>COOKING AT THE TABLE</h3> + +<p>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.</p> + + +<h3 class=intro>SANDWICHES AND BISCUITS</h3> + +<p>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.</p> + + +<h3 class=intro>AUTOMOBILE PICNICS</h3> + +<p>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.</p> + + +<h3 class=intro>MARKET ORDERS</h3> + +<p>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 +<p> +<blockquote> + Baking powder<br> + Cayenne<br> + Cornstarch<br> + Bread flour<br> + Pastry flour<br> + Molasses<br> + Mustard<br> + Paprika<br> + Pepper<br> + Rock salt<br> + Table salt<br> + Granulated sugar<br> + Soda<br> + Spices, whole and ground<br> + Table sauce<br> + Vanilla<br> + Vinegar</blockquote> + + + + +<h3 class=intro>HOW TO BUY</h3> + +<p>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.</p> + + + + +<h3 class=intro>MEASUREMENTS</h3> + +<p>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.</p> + + + + +<h3 class=intro>RECIPES AND MENUS</h3> + +<p>The recipes are planned to serve eight persons. Most of them may be +divided for a smaller party.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<center><i>BOSTON, MASS., August, 1922.</i></center> + + + + +<hr> + +<p> + +<hr> +<h2>MENU I</h2> + +<center>Fruit Cup<br> +Hot Ham Sandwich<br> +Currant or Grape Jelly<br> +Tomato Salad with Cheese Dressing<br> +Cocoa Ice Cream<br> +Fig Marguerites<br> +Tea with Candied Mint Leaves</center> +<hr><hr> + + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Fruit cup ready to chill<br> +Ham prepared for the sandwiches<br> +Tomatoes peeled and placed in ice box<br> +Salad dressing made<br> +Fig marguerites made<br> +Candied mint leaves prepared<br> +Ice cream ready to freeze<br> +Jelly made</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>1 pound cooked ham<br> +1 cream cheese (Roquefort flavor if desired)<br> +1 quart milk<br> +1 pint cream<br> +½ pound butter<br> +6 eggs<br> +½ pound white grapes<br> +3 or 4 oranges<br> +2 lemons<br> +1 pound (4 small) tomatoes<br> +1 green pepper<br> +1 head lettuce<br> +1 bunch mint<br> +½ can sliced pineapple<br> +8 maraschino cherries<br> +2 tablespoons mayonnaise dressing<br> +½ pint raspberry or strawberry syrup<br> +¼ pound figs<br> +2 ounces walnut meats<br> +1 ounce tea<br> +⅛ pound cocoa<br> +1 loaf sandwich bread<br> +½ pint grape or currant jelly or juice<br> +Oil of spearmint<br> +1 package small round crackers<br> +1 ounce marshmallow cream<br> +1 cup salad oil<br> +Loaf sugar</p> + + + +<hr class=menu> +<h3 class=prep>FRUIT CUP</h3> + +<p class=ingred>Remove skin and seeds from<br> + ½ 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.</p> + +<p class=ingred>Pare<br> + 2 oranges, removing white part with the skin, and remove sections +free from membrane.</p> + +<p class=ingred>Cut<br> + 4 slices canned pineapple in dice. Mix the fruit with<br> + ⅓ cup sugar<br> + 1 tablespoon lemon juice<br> + ½ cup orange juice<br> + ½ cup syrup from canned pineapple, and<br> + Few grains salt.</p> +<p>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</p> + <p class=ingred1>Maraschino cherry.</p><p> + + +<center><img src="images/012.png" ALT="FRUIT CUP"></center> +<h4 class=caption>FRUIT CUP</h4> + + + +<h3 class=prep>HOT HAM SANDWICHES</h3> + +<p class=ingred>Put<br> + 1 pound cooked ham through food chopper. Add<br> + 4 tablespoons creamed butter,<br> + 1 teaspoon mustard and<br> + 1 teaspoon paprika, and mix well.</p> +<p class=ingred>Cut<br> + Bread in sixteen ¼-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.</p> +<p class=ingred>Beat<br> + 2 eggs slightly and add<br> + 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.</p> + +<p>Other meat, or marmalade or jam may be used in sandwiches in place +of ham.</p> + +<center><img src="images/013.png" ALT="HOT HAM SANDWICHES"></center> +<h4 class=caption>HOT HAM SANDWICHES</h4> + + + + +<h3 class=prep>GRAPE OR CURRANT JELLY</h3> + +<p class=ingred>Wash and pick over<br> + 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.</p> +<p class=ingred>To<br> + 1 tablespoon juice add<br> + 1 tablespoon alcohol; stir and let stand 10 minutes.</p> +<p class=ingred>If ⅔ of the mixture is cloudy use<br> + ⅔ 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.</p> +<p> + +<h4 class=prep><i>Second Extraction</i></h4> + +<p class=ingred2>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.</p> + +<p> +<h4 class=prep><i>Third Extraction</i></h4> + +<p class=ingred2>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.</p> + + + +<h3 class=prep>TOMATO SALAD WITH CHEESE DRESSING</h3> + +<p class=ingred>Cut<br> + 4 tomatoes in halves in such a way that they come apart in points.</p> +<p class=ingred>Arrange each half in a nest of<br> + Lettuce leaves. In the center of tomato pile<br> + Cream cheese forced through a coarse strainer. In center of cheese +put a<br> +Few bits of green pepper finely chopped. Serve with cheese dressing.</p> + + +<center><img src="images/015.png" ALT="TOMATO SALAD"></center> +<h4 class=caption>TOMATO SALAD</h4> + + + +<h3 class=prep>CHEESE DRESSING</h3> + +<p class=ingred>Mix<br> + 2 tablespoons mayonnaise dressing with<br> + 2 tablespoons cream cheese. Add<br> + ½ teaspoon salt<br> + ½ teaspoon table sauce<br> + ½ teaspoon paprika and add very slowly<br> + ¼ cup salad oil, beating with egg beater until very thick. Add slowly + 1 ½ tablespoons vinegar. Keep in cool place till ready to serve.</p> + +<p>Cream cheese with Roquefort flavor is desirable in both the above +recipes, but the usual cottage or cream cheese may be used if preferred.</p> + + + +<h3 class=prep>COCOA ICE CREAM</h3> + +<p class=ingred>Mix very thoroughly<br> + ½ cup dry powdered cocoa<br> + Few grains salt<br> + 1 cup sugar and<br> + 1 tablespoon cornstarch.</p> +<p class=ingred>Add slowly<br> + 2 cups milk, scalded, and cook over boiling water 20 minutes, +stirring until thickened and occasionally afterward.</p> +<p class=ingred>Pour over<br> + 2 eggs well beaten, chill, and add<br> + 2 cups cream beaten stiff<br> + 1 teaspoon vanilla and<br> + 1 cup syrup drained from canned raspberries or strawberries, and freeze.</p> + +<p>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.</p> + +<p>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.</p> + + + +<h3 class=prep>FIG MARGUERITES</h3> + +<p class=ingred>Put in top of double boiler<br> + ⅞ cup sugar and<br> + 3 tablespoons water.</p> +<p>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.</p> +<p class=ingred>Add<br> + 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.</p> + +<p class=ingred>Add<br> + 1 tablespoon marshmallow cream and + ¼ teaspoon vanilla, and fold over and over until again stiff +enough to hold its shape.</p> +<p class=ingred>Add<br> + ⅓cup (3) figs cut in small pieces and<br> + ⅓cup nut meats cut in small pieces.</p> + +<p class=ingred>Pile on<br> +Small round crackers and bake at 375 degrees F. for 10 minutes or until +delicately brown. This rule will cover 3 dozen small crackers.</p> + +<p>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.</p> + + + +<h3 class=prep>MARSHMALLOW FROSTING</h3> + +<p>Use above mixture with or without figs and nuts as a cake filling or +frosting. It need not be baked.</p> + + + +<h3 class=prep>CANDIED MINT LEAVES</h3> + +<p class=ingred>Wipe<br> + Fresh mint leaves, remove from stems and rub each leaf gently with +the finger dipped in<br> + Egg white slightly beaten.</p> +<p class=ingred>Mix<br> +3 tablespoons granulated sugar with<br> +3 drops oil of spearmint, and sift over each side of the mint leaves.</p> +<p>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.</p> +<p class=ingred>Serve in<br> + Tea with<br> + Sliced lemon and<br> + Loaf sugar.</p> + + + +<h3 class=prep>TEA</h3> + +<p class=ingred>Half fill a perforated tea spoon or tea ball with<br> + Orange Pekoe, or other preferred tea.</p> +<p class=ingred>Place in cup, add fresh<br> + Boiling water, until cup is two-thirds full. Remove tea spoon as soon +as tea is of the desired strength.</p> + +<p>Two or three cups of tea can usually be made without emptying and refilling +the tea spoon.</p> + + +<hr><hr> + + +<h2>MENU II</h2> + +<center>Grapefruit Baskets with Mints<br> +Open Cheese and Bacon Sandwich<br> +Mixed Sweet Pickles<br> +Crab Meat and Tomato Jelly Salad<br> +Egg Biscuits<br> +Orange Layer Cake<br> +Iced Coffee with Vanilla</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Grapefruit prepared and put on ice<br> +Cheese grated (or chopped) for sandwiches<br> +Bacon cut same length as bread slices<br> +Pickles may be made at any time<br> +Tomato jelly and mayonnaise dressing made<br> +Eggs, hard cooked<br> +Celery (or endive) cut and put in cold water<br> +Crab meat picked over and put on ice<br> +Lettuce washed and put on ice in cheesecloth<br> +Cake baked and one layer frosted<br> +Cake filling made, except the whipped cream<br> +Dry ingredients and shortening for biscuits combined</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>½ pound crab meat<br> +¾ pound bacon<br> +¾ pound cheese<br> +½ pint milk<br> +1 pint cream<br> +¾ pound butter<br> +1 dozen eggs<br> +½ pint salad oil<br> +4 grapefruit<br> +1 head lettuce<br> +2 roots celery or ½ pound endive<br> +5 oranges<br> +2 lemons<br> +1 green pepper<br> +1 onion<br> +¼ can (½ pint) tomatoes<br> +2 ounces (8) cream peppermints<br> +¼ pound cluster raisins<br> +1 loaf bread<br> +¼ pound candied cherries<br> +1 ½ doz. small sweet cucumber pickles<br> +2 yards narrow ribbon<br> +Small fresh flowers or fresh mint leaves<br> +½ package gelatin<br> +¼ pound finely ground coffee</p> + + +<hr class=menu> + +<h3 class=prep>GRAPEFRUIT BASKETS</h3> + +<p class=ingred>Cut in two<br> + 4 grapefruit.</p> +<p>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.</p> + +<p>Loosen pulp and remove and discard seeds, membrane and toothpicks.</p> +<p class=ingred>Sprinkle pulp of each half with<br> + 1 cream peppermint, broken in pieces, and chill.</p> +<p class=ingred>Bring the two strips of +skin together above the grapefruit and tie together with<br> + Narrow ribbon, for the handle. Insert in the knot a sprig of<br> + Flowers, berries or mint, and place on doily on individual serving plates.</p> + +<center><img src="images/021.png" ALT="GRAPEFRUIT BASKET"></center> +<h4 class=caption>GRAPEFRUIT BASKET</h4> + + + +<h3 class=prep>OPEN CHEESE AND BACON SANDWICH</h3> + +<p class=ingred>Beat<br> + 3 eggs until light, add<br> + ¾ pound soft cheese grated or put through food chopper<br> + 1½ teaspoons table sauce<br> + ¾ teaspoon salt<br> + ½ teaspoon paprika<br> + Few grains cayenne.</p> +<p class=ingred>Mix well and spread on<br> + 8 slices bread cut one-third inch thick.</p> +<p class=ingred>Cut<br> + ¾ pound bacon in very thin slices the length of the slice of bread.</p> + +<p>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.</p> + + + +<h3 class=prep>MIXED SWEET PICKLES</h3> + +<p class=ingred>Put in small agate or enamel saucepan<br> + 1 cup vinegar<br> + ½ cup sugar<br> + ¼ teaspoon peppercorns<br> + ¼ teaspoon blades of mace<br> + ¼ teaspoon whole cloves, and cook 2 minutes.</p> +<p class=ingred>Add<br> + ½ cup candied cherries, cook 5 minutes; skim out, add<br> + ½ cup large Malaga raisins in clusters of two or three.</p> + +<p class=ingred>Cook 10 minutes, remove raisins and add<br> + 18 small sweet cucumber pickles and cook 10 minutes.</p> + +<p>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.</p> + +<center><img src="images/023.png" ALT="MIXED SWEET PICKLES"></center> +<h4 class=caption>MIXED SWEET PICKLES</h4> + + + +<h3 class=prep>CRAB MEAT AND TOMATO JELLY SALAD</h3> + +<p class=ingred>In a salad bowl lined with<br> + Lettuce leaves, arrange separate piles of<br> + ½ pound crab meat<br> + 3 hard-cooked eggs, chopped (use silver knife so white will not discolor)<br> + 2 roots celery or<br> + ½ pound endive cut in small pieces, and<br> + Tomato jelly cut in cubes.</p> +<p class=ingred>Between piles place<br> + Green pepper free from seeds and cut in strips.</p> +<p class=ingred>Make a nest of heart +leaves of lettuce in center and fill with<br> + Mayonnaise dressing.</p> + +<p>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.</p> + + + +<h3 class=prep>TOMATO JELLY</h3> + +<p class=ingred>Heat to boiling point in agate saucepan<br> + 1 cup tomato juice and pulp<br> + 2 tablespoons mild vinegar<br> + 1 tablespoon gelatin<br> + ½ tablespoon sugar<br> + Bit of bay leaf<br> + 1 slice onion<br> + 1 tablespoon lemon juice, and leaves from<br> + 1 stalk celery.</p> +<p>Stir until gelatin is dissolved, strain through fine +strainer, and mold in small bread pan that measures about 4½ inches +by 8 inches.</p> + +<p>Cut in ½ inch cubes for serving.</p> + + + +<h3 class=prep>MAYONNAISE DRESSING</h3> + +<p class=ingred>Sift into a bowl<br> + ½ teaspoon mustard<br> + ½ teaspoon sugar<br> + ½ teaspoon salt and<br> + Few grains cayenne. Add<br> + 1 egg yolk, mix well and add<br> + 1 tablespoon vinegar, stirring constantly.</p> +<p class=ingred>Measure<br> + ¾ 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.</p> +<p class=ingred>When very thick, add<br> + 1 tablespoon lemon juice and add remaining oil rapidly. The whole +process should take about 7 minutes.</p> + + + +<h3 class=prep>EGG BISCUITS</h3> + +<p class=ingred>Sift together<br> + 2 cups bread flour, measured after sifting once<br> + 5 teaspoons baking powder<br> + 1 teaspoon salt and<br> + 1 tablespoon sugar.</p> +<p class=ingred>Work in with fingers<br> + 2 tablespoons shortening. Add<br> + 1 egg yolk, slightly beaten, mixed with<br> + ⅔ cup milk, cutting it in with a knife.</p> +<p>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.</p> + + + +<h3 class=prep>BISCUIT SHAPES</h3> + +<p>Make in small round balls and bake in muffin pans.</p> + +<p>Bake 2 round balls in each muffin pan, brushing between with melted +butter.</p> + +<p>Bake 3 round balls in each muffin pan.</p> + +<p>Roll ¼ inch thick, spread with butter, roll up like a jelly roll, +cut in pieces 1 inch thick, and bake in muffin pans.</p> + +<p>Prepare as above, sprinkling with sugar and cinnamon before rolling.</p> + +<p>Prepare as above, sprinkling with chopped nuts and maple sugar before +rolling.</p> + +<p>Roll ¼ inch thick, spread with butter, fold in 3 layers, cut off +strips 1 inch wide, twist and coil. When baked spread with confectioners' +frosting.</p> + +<p>Shape and roll in strips 8 inches long and about as large around as a +lead pencil and bake.</p> + +<p>Roll ½ inch thick, cut with small oval cutter, brush with butter, +double over and place close together and bake.</p> + + + +<h3 class=prep>ORANGE LAYER CAKE</h3> + +<p class=ingred>Beat together until thick<br> + 2 egg yolks<br> + ¼ teaspoon grated orange rind<br> + 4 tablespoons orange juice and<br> + ½ tablespoon lemon juice. Add<br> + ¾ cup sugar gradually, continuing to beat with egg beater. +<p class=ingred>Fold in<br> + 2 egg whites, beaten stiff and<br> + 1 cup pastry flour, sifted 4 times with<br> + ¼ teaspoon soda and<br> + ¼ teaspoon salt.</p> +<p>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.</p> +<p class=ingred>Split, put<br> + Orange cream filling between layers, and frost top with<br> + Boiled orange frosting.</p> + + + +<h3 class=prep>ORANGE CREAM FILLING</h3> + +<p class=ingred>Melt<br> + 2 tablespoons butter, add<br> + 4 tablespoons cornstarch, and when mixed add<br> + Grated rind 1 orange<br> + 1 cup orange juice and<br> + 1 cup sugar.</p> +<p>Bring to boiling point, stirring all the time. Cook +15 minutes over boiling water.</p> + +<p class=ingred>Add<br> + ½ teaspoon salt and<br> + 1 ½ tablespoons lemon juice.</p> +<p class=ingred>Cool and fold in<br> + 1 cup cream beaten stiff.</p> + + + +<h3 class=prep>BOILED ORANGE FROSTING</h3> + +<p class=ingred>Put<br> + 1 cup sugar and<br> + ¼ cup water in a small saucepan.</p> +<p>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.</p> +<p class=ingred>Pour slowly onto<br> + 2 egg yolks beaten until thick and lemon colored, beating constantly +with egg beater until mixture will hold its shape, then add<br> + Few gratings orange rind and<br> + ½ tablespoon orange juice and spread on cake.</p> + +<p>2 egg whites may be used instead of egg yolks if preferred.</p> + + + +<h3 class=prep>ICED COFFEE WITH VANILLA</h3> + +<p class=ingred>Add to<br> + 6 cups cold boiled or percolated coffee<br> + ½ teaspoon vanilla<br> + 1 cup cream and<br> + Sugar to taste.</p> +<p class=ingred>Serve in tall glasses with<br> + Cracked ice.</p> + +<center><img src="images/028.png" ALT="ICED COFFEE"></center> +<h4 class=caption>ICED COFFEE</h4> + + +<hr><hr> + + +<h2>MENU III</h2> + +<center>Tomato Consommé with Pearls<br> +Cream Muffins<br> +Club Sandwich with Sweetbreads<br> +Pickled Ripe Cucumber Rings<br> +Apricots with Cream and Nut Brittle<br> +Ginger Puffs<br> +Spiced Tea</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Pickled ripe cucumber rings prepared in the fall or<br> + purchased in bottles, or other sweet pickle or olives<br> +Consommé ready to reheat<br> +Sweetbreads cooked<br> +Cucumber sliced into ice water, and lettuce washed<br> +Dry ingredients for cream muffins mixed<br> +Apricots cooked in syrup and nut brittle made<br> +Ginger puffs made and frosted<br> +If tea is to be served iced, it may be prepared</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>1 pair sweetbreads<br> +½ pound bacon<br> +½ pint cream<br> +1 pint milk<br> +½ pound butter<br> +6 eggs<br> +1 head lettuce<br> +1 cucumber<br> +3 ounces nut meats<br> +1 quart can tomatoes<br> +1 pint chicken stock or<br> +2 chicken bouillon cubes<br> +1 can apricots<br> +1 loaf bread<br> +Pickles or olives<br> +½ cup pearl tapioca<br> +½ pint mayonnaise dressing<br> +1 cream cheese<br> +½ pound confectioners' sugar<br> +1 ounce tea<br> +2 lemons</p> + +<hr class=menu> + +<h3 class=prep>TOMATO CONSOMMÉ WITH PEARLS</h3> + +<p class=ingred>Soak<br> + ½ cup pearl tapioca over night in<br> + 1 quart cold water. Cook in same water until tender and clear.</p> +<p class=ingred>Drain liquor from<br> + 1 quart can tomatoes, add<br> + 1 teaspoon salt<br> + 1 teaspoon paprika<br> + 1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 +pint water.</p> +<p class=ingred>Wash<br> + 2 eggs, slightly beat the whites and add whites and shells to the soup.</p> + +<p>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</p> +<p class=ingred1>Red coloring may be added to intensify the color.</p> + + + +<h3 class=prep>CREAM MUFFINS</h3> + +<p class=ingred>Sift together<br> + 2 cups pastry flour<br> + 1 tablespoon baking powder<br> + 2 teaspoons sugar and<br> + ½ teaspoon salt.</p> +<p class=ingred>With fingers rub in<br> + ¼ cup butter or margarine, add<br> + 2 eggs well beaten and<br> + 7/8 cup thin cream.</p> +<p>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.</p> + + + +<h3 class=prep>CLUB SANDWICH WITH SWEETBREADS</h3> + +<p class=ingred>When brought from market soak<br> + 1 pair sweetbreads 1 hour in<br> + Water with<br> + 1 tablespoon vinegar.</p> +<p class=ingred>Parboil 20 minutes in<br> + 1 cup milk.</p> +<p class=ingred>Cool in cold water, drain and cut in slices. On serving plate +for each person place<br> + 1 slice toast spread to the edges with<br> + Butter worked until creamy.</p> +<p class=ingred>Cut in two diagonally and cover with +1 or 2 washed and dried<br> + Lettuce leaves, and with<br> + Mayonnaise dressing.</p> +<p class=ingred>On lettuce place a layer of<br> + Sweetbread slices, cover with<br> + Slices of cucumber which have been dipped in<br> + Mayonnaise dressing and with<br> + 2 slices bacon free from rind, cooked until crisp.</p> +<p class=ingred>Cover with<br> + 1 slice buttered toast, cut in two diagonally. Place a<br> + Small lettuce leaf on the toast and fill with<br> + Mayonnaise dressing. Sprinkle with<br> + Paprika.</p> +<p class=ingred>Place on side of plate<br> + Sweet pickled cucumber rings or<br> + Olives, plain or stuffed.</p> + +<center><img src="images/032.png" ALT="CLUB SANDWICH"></center> +<h4 class=caption>CLUB SANDWICH</h4> + + + + +<h3 class=prep>PICKLED RIPE CUCUMBER RINGS</h3> + +<p class=ingred>Pare rind from<br> + 2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out +centers, making rings.</p> +<p class=ingred>Cover with<br> + Cold water, add<br> + 1 teaspoon soda and let stand over night.</p> +<p class=ingred>Next morning drain, cover +with cold water in which<br> + 2 tablespoons alum have been dissolved and boil 10 minutes.</p> +<p class=ingred>Strain, cover again with cold water, add<br> + 1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard.</p> +<p class=ingred>Measure as much vinegar as there was water and to each quart vinegar add<br> + 3 pounds granulated sugar<br> + ¼ cup whole cloves and<br> + ¼ cup stick cinnamon. Add fruit and boil until clear.</p> + +<p>Watermelon rind, cut in strips, may be used instead of cucumber.</p> + + + +<h3 class=prep>APRICOTS WITH CREAM AND NUT BRITTLE</h3> + +<p class=ingred>Drain<br> + 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, +or until tender.</p> +<p>Cool and pour into serving dish. Sprinkle with one-half +the nut brittle.</p> +<p class=ingred>Beat<br> + ½ cup cream until stiff, add slowly<br> + ¼ cup sugar<br> + ½ teaspoon vanilla<br> + Few grains salt and half remaining brittle.</p> +<p>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.</p> + + + +<h3 class=prep>NUT BRITTLE</h3> + +<p class=ingred>Put<br> + ½ cup sugar and<br> + ½ cup water in saucepan and boil quickly until syrup is a golden +brown.</p> +<p class=ingred>Remove from fire, add<br> + ⅔ cup chopped nut meats and turn into lightly greased pan.</p> +<p>Cool and pound until broken into very small pieces.</p> + + + +<h3 class=prep>GINGER PUFFS</h3> + +<p class=ingred>Beat<br> + 1 egg until light, add<br> + ½ cup sugar<br> + ½ cup molasses and<br> + ¼ cup shortening melted in<br> + ½ cup warm water.</p> +<p class=ingred>Add<br> + 2 cups pastry flour sifted with<br> + 1 teaspoon cinnamon<br> + 1 teaspoon ginger<br> + 1 teaspoon soda and<br> + ½ teaspoon salt.</p> +<p>Combine mixtures and bake in small greased tins +for 12 to 15 minutes at 400 degrees F. Frost if desired with</p> + <p class=ingred1>Cheese Frosting.</p> + + + +<h3 class=prep>CHEESE FROSTING</h3> + +<p class=ingred>With wooden spoon work<br> + 1 cream cheese until creamy and add gradually<br> + 1 ½ cups confectioners' sugar. Beat<br> + ½ egg white until stiff and gradually beat in the cheese mixture.</p> + +<p>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.</p> + + + +<h3 class=prep>SPICED SYRUP FOR TEA</h3> + +<p class=ingred>Put in small saucepan<br> + 1 cup water and<br> + ½ cup sugar.</p> +<p class=ingred>Heat to boiling point and when sugar is dissolved add<br> + 1 tablespoon whole cloves, crushed and a<br> + 2 inch piece stick cinnamon broken in pieces, tied together very loosely +in a piece of cheesecloth.</p> +<p class=ingred>Boil gently to 215 degrees F. or to a thin +syrup. When cool add juice of<br> + 2 lemons. Serve in small bowl, using<br> + 1 tablespoon syrup in each cup of tea.</p> + + +<hr><hr> + + +<h2>MENU IV</h2> + + +<center>Rose Apples en Surprise<br> +Mock Lobster à la Newburg in Timbale Cases<br> +Bacon Salad <i>or</i> Potato and Egg Salad<br> +Corn Meal Rolls<br> +Orange Mousse<br> +Sour Cream Drop Cookies<br> +South American Chocolate</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Cookies made<br> +Lettuce washed and put on ice<br> +Dry ingredients and shortening for rolls mixed<br> +Tins greased<br> +Filling mixed for rose apples and rose apples chilled<br> +Timbale cases made. May be reheated while cooking Newburg<br> +Dressing made, all but bacon fat<br> +South American chocolate prepared<br> +Mousse made and packed, 4 to 6 hours in advance<br> +Dry ingredients measured for Newburg<br> +Fish cooked and flaked<br> +Bacon cut in small pieces or<br> +Materials prepared for potato salad and dressing made</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>½ pound bacon<br> +2 pounds haddock<br> +2 quarts milk<br> +¼ cup sour cream<br> +½ cup sour milk<br> +1 ½ pints cream<br> +10 eggs<br> +½ pound butter<br> +1 green, pepper<br> +1 onion<br> +2 lemons<br> +1 head lettuce<br> +Parsley<br> +2 oranges<br> +8 rose apples (small can) or small tomatoes<br> +8 anchovies (or 1 small bottle)<br> +2 pimientos<br> +Brown sugar<br> +2 ounces candied cherries<br> +1 ounce pistachio nuts<br> +2 ounces raisins<br> +1 ounce nut meats<br> +½ pound vanilla sweet chocolate<br> +½ cup mayonnaise dressing<br> +1 pint salad oil<br> +½ ounce coffee<br> +¼ pound corn meal<br> +1 teaspoon gelatin<br> +2 pickles</p> + + +<p>If Potato and Egg Salad is selected omit bacon and add</p> +<p class=ingred1>1 pound potatoes<br> +2 roots celery or 1 small cabbage<br> +½ cup cream, sweet or sour</p> + + +<hr class=menu> + +<h3 class=prep>ROSE APPLES EN SURPRISE</h3> + +<p class=ingred>Hard cook<br> + 2 eggs. Reserve ½ yolk.</p> +<p class=ingred>Chop remainder fine and mix with<br> + 2 tablespoons green pepper chopped<br> + 2 tablespoons pimiento chopped<br> + 4 anchovies chopped<br> + ½ teaspoon salt<br> + Few grains pepper and<br> + Few drops onion juice. Moisten with<br> + Mayonnaise dressing.</p> +<p class=ingred>Fill<br> + 8 rose apples or small tomatoes from which centers have been removed.</p> +<p class=ingred>Cover with mayonnaise and garnish with<br> + Strips of anchovy, laid crosswise.</p> +<p class=ingred>Serve each rose apple or tomato on +a small plate sprinkled with<br> + Chopped parsley mixed with reserved egg yolk, rubbed through a +strainer.</p> + +<center><img src="images/038.png" ALT="ROSE APPLES EN SURPRISE"></center> +<h4 class=caption>ROSE APPLES EN SURPRISE</h4> + + + +<h3 class=prep>MOCK LOBSTER À LA NEWBURG</h3> + +<p class=ingred>Wipe a<br> + 2 pound haddock, remove skin and bones, sprinkle with<br> + Salt and steam 20 minutes over boiling water.</p> +<p class=ingred>Cool and separate in flakes. Melt<br> + ¼ cup butter, add<br> + 1 tablespoon flour mixed with<br> + ¾ teaspoon salt<br> + 1 teaspoon paprika<br> + Few grains cayenne and<br> + Slight grating nutmeg. Then add<br> + ½ cup milk gradually. Cook and stir until sauce boils.</p> +<p class=ingred>Add haddock flakes and<br> + 1 pimiento cut in strips and place over hot water.</p> +<p class=ingred>Just before serving add<br> + 2 egg yolks beaten slightly with<br> + ½ cup cream and<br> + 2 tablespoons lemon juice.</p> +<p class=ingred>As soon as it is hot serve in<br> + Timbale cases.</p> + +<center><img src="images/039.png" ALT="MOCK LOBSTER À LA NEWBURG"></center> +<h4 class=caption>MOCK LOBSTER À LA NEWBURG</h4> + + + +<h3 class=prep>TIMBALE CASES</h3> + +<p class=ingred>Sift together<br> + ½ cup bread flour<br> + ¼ teaspoon salt<br> + 1 tablespoon sugar. Add gradually<br> + ½ cup water<br> + 1 egg slightly beaten<br> + 1 tablespoon salad oil.</p> +<p>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.</p> + +<p>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.</p> + + + +<h3 class=prep>CORN MEAL ROLLS</h3> + +<p class=ingred>Sift together<br> + 1 ½ cups bread flour<br> + ¼ teaspoon soda<br> + ¾ cup corn meal<br> + 3 teaspoons baking powder<br> + 1 teaspoon salt and<br> + 1 tablespoon sugar.</p> +<p class=ingred>Cut in<br> + 2 tablespoons shortening with a case knife.</p> +<p class=ingred>Beat<br> + 1 egg, add<br> + ½ cup sour milk and combine mixtures.</p> +<p class=ingred>Roll ½ inch thick, cut with +oval cutter, brush with<br> + Melted butter, double over and place on greased baking sheet. Bake +12 minutes at 450 degrees F.</p> + + + +<h3 class=prep>BACON SALAD</h3> + +<p class=ingred>Cut<br> + ½ pound bacon in tiny squares or force through food chopper, +and cook until crisp. Reserve both bacon fat and dice.</p> +<p class=ingred>Mix<br> + 2 teaspoons brown sugar<br> + Few grains pepper<br> + ½ teaspoon paprika<br> + ¼ teaspoon mustard. Add<br> + 4 tablespoons vinegar.</p> +<p class=ingred>Stir until smooth. Add to<br> + ½ cup of the bacon fat and bring to boiling point.</p> +<p class=ingred>Sprinkle<br> + Lettuce with the dice of cooked bacon and just before serving pour +dressing over or pass it at the table.</p> + + + +<h3 class=prep>POTATO AND EGG SALAD</h3> + +<p class=ingred>Mix<br> + 2 cups cold boiled potatoes cut in cubes<br> + 1 cup celery or cabbage cut in small pieces<br> + 2 or 3 hard cooked eggs chopped fine<br> + 2 tablespoons chopped pickle<br> + 2 tablespoons chopped green pepper or pimiento<br> + 1 tablespoon chopped parsley and<br> + Few drops onion juice. Moisten with<br> + Cream Dressing and serve in nests of<br> + Lettuce or cabbage leaves.</p> + + + +<h3 class=prep>CREAM DRESSING</h3> + +<p class=ingred>Mix in double boiler<br> + 2 teaspoons flour<br> + 1 teaspoon salt<br> + 1 teaspoon mustard<br> + 1 ½ teaspoons powdered sugar and a<br> + Few grains cayenne; add<br> + 1 teaspoon butter and<br> + ⅓ cup vinegar.</p> +<p class=ingred>Cook over boiling water, stirring constantly until +mixture thickens; add<br> + 1 egg yolk, and stir and cook 1 minute.</p> +<p class=ingred>Cool and just before serving +add<br> + ½ cup heavy cream, sweet or sour, beaten until stiff.</p> + + + +<center><img src="images/042.png" ALT="ORANGE MOUSSE"></center> +<h4 class=caption>ORANGE MOUSSE</h4> + +<h3 class=prep>ORANGE MOUSSE</h3> + +<p class=ingred>Put in saucepan<br> + ¾ cup sugar, add<br> + Grated rind of 1 orange and<br> + ¼ cup cold water. Stir and boil 1 minute.</p> +<p class=ingred>Soak<br> + 1 teaspoon gelatin in<br> + 2 tablespoons cold water and dissolve in the hot syrup.</p> +<p class=ingred>Add<br> + ⅔ cup orange juice and<br> + 2 tablespoons lemon juice.</p> +<p class=ingred>Place on ice, and when it begins to +thicken, fold in<br> + 1 ½ cups cream beaten stiff,<br> + ¼ cup pistachio nuts, shredded,<br> + ¼ cup candied cherries cut in pieces.</p> +<p>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.</p> +<p class=ingred>Molds may be decorated with<br> + Pistachio nuts and<br> + Candied cherries, before filling with mixture.</p> + + + +<h3 class=prep>SOUR CREAM DROP COOKIES</h3> + +<p class=ingred>Cream<br> + ¼ cup butter or margarine. Add gradually<br> + ½ cup sugar and<br> + 1 egg, well beaten.</p> +<p class=ingred>Dissolve<br> + ¼ teaspoon soda in<br> + ¼ cup rich sour cream.</p> +<p class=ingred>Add to first mixture alternately with<br> + 1 ¼ cups pastry flour sifted with<br> + ¼ teaspoon salt and<br> + 2 teaspoons baking powder. Add<br> + ½ teaspoon vanilla<br> + ¼ cup raisins cut in pieces and<br> + ¼ cup nut meats cut in pieces.</p> +<p>Drop by spoonfuls on greased tin +sheet, and bake in a moderate oven.</p> + +<p>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.</p> + + + +<h3 class=prep>SOUTH AMERICAN CHOCOLATE</h3> + +<p class=ingred>Melt<br> + ½ pound (1 cake) vanilla sweet chocolate over hot water, add slowly<br> + 1 cup strong hot coffee and boil 1 minute. Add to<br> + 6 cups scalded milk, beat until a thick froth forms on top, and leave +over hot water 10 minutes.</p> +<p class=ingred>Serve with<br> + Whipped cream sweetened and flavored, or chill and serve in tall +glasses with</p> +<p class=ingred1>Cracked Ice.</p> + + +<hr><hr> + + +<h2>MENU V</h2> + +<center>Apple Ball Cocktail<br> +Sautéd Oysters with Celery Sauce <i>or</i> Celery Cheese Toast<br> +California Lettuce with Russian <i>or</i> Thousand Island Dressing<br> +Orange Biscuits<br> +Molasses Pie<br> +Iced Tea with Ginger Ale</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Molasses pie made<br> +Celery cooked for celery sauce<br> +Mayonnaise and Russian dressing made<br> +Dry ingredients and shortening mixed for biscuits<br> +Lettuce washed<br> +Fruit prepared for cocktail<br> +Cheese grated<br> +Tea made</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>1 pint selected oysters or<br> +½ pound cheese<br> +4 eggs<br> +1 cup milk<br> +⅔ cup cream<br> +½ pound butter<br> +2 roots celery<br> +1 large or 2 small heads California lettuce<br> +1 orange<br> +3 lemons<br> +8 apples (perfect in shape and uniform in size)<br> +¼ pound white or Tokay grapes<br> +1 loaf bread<br> +¼ cup chili sauce<br> +¼ pound demi-tasse sugar<br> +1 ½ cups molasses<br> +½ pound walnuts<br> +4 individual tea bags<br> +1 quart ginger ale<br> +⅓ cup maraschino cherries<br> +¼ pound common crackers<br> +1 chicken bouillon cube or chicken stock<br> +1 pimiento<br> +1 green pepper<br> +½ cup mayonnaise dressing<br> +Parsley</p> + +<hr class=menu> + +<h3 class=prep>APPLE BALL COCKTAIL</h3> + +<p class=ingred>Cut tops from stem end of + 8 choice apples.</p> +<p class=ingred>Remove inside of apples with a French ball cutter, +putting balls in<br> + 2 cups cold water with<br> + Juice of 1 lemon.</p> +<p class=ingred>Reserve tops of apples, cores, and small pieces for +apple sauce. Put<br> + Apple shells in<br> + 1 quart cold water to which is added<br> + 1 teaspoon salt.</p> +<p class=ingred>Remove skins and seeds from<br> + ¼ lb. (1 cup) white grapes.</p> +<p>Just before serving drain apple shells. Remove apple balls from the water.</p> +<p class=ingred>Drain and mix with the<br> + White grapes and with<br> + ⅓ cup maraschino cherries and fill apple shells.</p> +<p class=ingred>Mix<br> + 3 tablespoons syrup from maraschino cherries with<br> + Juice of ½ orange and put over the apple balls.</p> +<p class=ingred>Serve apple shells +in individual dishes or cocktail glasses surrounded with<br> + Crushed Ice.</p> + +<p>Apple may be removed in small oval shapes with a coffee spoon, if a +French ball cutter is not available.</p> + +Grapes may be bought in cans if fresh grapes are not in market. + + + +<h3 class=prep>APPLE SAUCE</h3> + +<p class=ingred>Put in saucepan<br> + Tops, cores, and small pieces of apple removed in the making of apple +shells.</p> +<p class=ingred>Add<br> + ¾ cup water in which apple balls were soaked and cook gently until +apple is soft.</p> +<p class=ingred>Rub through a strainer. Add<br> + ¾ cup sugar, and stir and cook until sugar is dissolved and sauce is +of the proper consistency. This may be used at another meal.</p> + + + +<h3 class=prep>SAUTÉD OYSTERS</h3> + +<p class=ingred>Put<br> + 1 pint oysters in strainer over a bowl and over them pour<br> + 2 tablespoons cold water, reserving liquid.</p> +<p>Pick over oysters, removing +any bits of shell that may adhere to tough muscle.</p> +<p class=ingred>Crush<br> + 5 common crackers on board with rolling pin or put through food chopper, +and sift the<br> + Crumbs. There should be ½ cup.</p> +<p>Coat each oyster with the cracker crumbs.</p> +<p class=ingred>Sauté in<br> + 4 tablespoons melted butter or cooking oil.</p> +<p class=ingred>When brown on one side turn +and brown the other side. Cover<br> + 8 slices of toast, cut in three strips each, with<br> + Celery sauce, and serve an oyster on each piece of toast.</p> + + + +<h3 class=prep>CELERY SAUCE</h3> + +<p class=ingred>Separate stalks from<br> + 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in +small pieces. There should be 1 ⅓ cups.</p> +<p class=ingred>Put in saucepan with<br> + 3 cups water and<br> + 1 teaspoon salt and cook 20 minutes or until tender.</p> +<p class=ingred>Drain, reserving both liquid and celery. To<br> + Liquid add<br> + Chicken stock to make 2 cups or<br> + Water to make 2 cups and<br> + 1 chicken bouillon cube.</p> +<p class=ingred>Melt in saucepan, chafing dish or electric +grill<br> + 3 tablespoons butter. Add<br> + 3 tablespoons flour mixed with<br> + ¾ teaspoon salt and<br> + ⅛ teaspoon pepper.</p> +<p class=ingred>Stir until smooth and add the<br> + 2 cups celery water and chicken stock.</p> +<p class=ingred>Stir and boil 1 minute. Add<br> + Cooked celery and bring to boiling point.</p> +<p class=ingred>Mix<br> + 1 egg yolk and<br> + ⅔ cup cream.</p> +<p>Add to first mixture and cook 2 minutes over hot water, +stirring constantly.</p> + + + +<h3 class=prep>CELERY CHEESE TOAST</h3> + +<p class=ingred>Make above recipe for Celery Sauce, adding<br> + 1 cup grated cheese when celery is added.</p> +<p class=ingred>Stir until cheese is melted. Add<br> + ½ teaspoon table sauce, then add<br> + 1 egg yolk and<br> + ⅔ cup cream as above and cook over hot water 2 minutes, stirring +constantly.</p> +<p class=ingred>Serve on<br> + Toast or crackers.</p> + + <p>1 egg white beaten stiff may be added just before serving.</p> + + + +<h3 class=prep>LETTUCE WITH RUSSIAN DRESSING</h3> + +<p>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</p> + <p class=ingred1>Russian Dressing or with Thousand Island Dressing.</p> + +<p>Dressing may be passed separately if preferred.</p> + + + +<h3 class=prep>RUSSIAN DRESSING</h3> + +<p class=ingred>Measure<br> + ½ cup mayonnaise dressing, add<br> + ¼ cup chili sauce<br> + 1 tablespoon pimiento cut in small pieces<br> + 1 tablespoon green pepper cut in small pieces and<br> + 1 tablespoon celery cut in small pieces, and mix thoroughly.</p> + + + +<h3 class=prep>THOUSAND ISLAND DRESSING</h3> + +<p class=ingred>Add to<br> + Russian Dressing just before serving<br> + ¼ cup cream, beaten stiff.</p> + + + +<h3 class=prep>1921 CHILI SAUCE</h3> + +<p class=ingred>Force through food chopper<br> + 3 green bell peppers<br> + 1 red bell pepper and<br> + 4 large onions.</p> +<p class=ingred>Put in saucepan with<br> + 12 large tomatoes or<br> + 1 quart canned tomato<br> + 1 quart vinegar<br> + 1 cup sugar<br> + ¼ teaspoon oil of clove<br> + ¼ teaspoon oil of cinnamon<br> + 3 tablespoons salt<br> + ¾ teaspoon allspice<br> + ¾ teaspoon mustard<br> + ¾ teaspoon soda and<br> + 1 tablespoon table sauce.</p> + +<p>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.</p> + + + +<h3 class=prep>ORANGE BISCUITS</h3> + +<p class=ingred>Sift together<br> + 2 cups bread flour<br> + 5 teaspoons baking powder and<br> + 1 teaspoon salt.</p> +<p class=ingred>With tips of fingers rub in<br> + 2 tablespoons shortening.</p> +<p class=ingred>Twenty minutes before the meal is to be +served add<br> + ⅞ cup milk, mixing with a knife.</p> +<p>Roll out ¾ inch thick and cut with +round cutter 1 inch in diameter.</p> +<p class=ingred>Place close together on a greased tin +sheet. Break<br> + 16 lumps demi-tasse loaf sugar in halves and squeeze the<br> + Juice of ½ orange.</p> +<p class=ingred>Dip pieces of sugar one at a time in the orange +juice and push a piece down in the center of each biscuit.</p> +<p class=ingred>Grate<br> + Orange rind over the biscuits and bake 15 minutes in a hot oven +or at 450 degrees F.</p> + + + +<h3 class=prep>PLAIN PASTRY</h3> + +<p class=ingred>Put in mixing bowl<br> + 5 tablespoons shortening<br> + 3 tablespoons ice water and<br> + ½ teaspoon salt, and work until creamy, using wooden spoon.</p> +<p class=ingred>Add<br> + 1 cup pastry flour and mix by cutting with a knife. +</p> +<p class=ingred>Sprinkle pastry cloth or board with<br> + 2 tablespoons flour.</p> +<p>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.</p> + + + +<h3 class=prep>MOLASSES PIE</h3> + +<p class=ingred>Put in mixing bowl<br> + ¾ cup sugar<br> + ¼ cup flour and<br> + 1 teaspoon salt and mix well. Add<br> + 1 ½ cups molasses<br> + 3 egg yolks slightly beaten<br> + 3 tablespoons melted butter<br> + ¾ cup nut meats cut in fine pieces.</p> +<p>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</p> +<p class=ingred1>Meringue. Bake 12 minutes. Cool before serving.</p> +<p> +<center><img src="images/053.png" ALT="MOLASSES PIE"></center> +<h4 class=caption>MOLASSES PIE</h4> + + + +<h3 class=prep>MERINGUE</h3> + +<p class=ingred>Beat<br> + 4 egg whites until stiff and dry.</p> +<p class=ingred>Beat in gradually<br> + ⅓ cup powdered sugar<br> + 1/8 teaspoon salt and<br> + ½ teaspoon vanilla.</p> +<p class=ingred>Remove egg beater and fold in<br> + ⅓ cup powdered sugar.</p> +<p>Put on pie, making rough with a spoon, or +using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.</p> + + + +<h3 class=prep>ICED TEA WITH GINGER ALE</h3> + +<p class=ingred>Bring to boiling point<br> + 1 quart fresh cold water. Add<br> + 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea.</p> +<p class=ingred>Cover<br> +and let stand 2 minutes. Strain over a<br> + Large piece of ice.</p> +<p class=ingred>Just before serving add<br> + 1 quart ginger ale. Serve with<br> + Sugared lemon slices.</p> + + + +<h3 class=prep>SUGARED LEMON SLICES</h3> + +<p class=ingred>Cut in slices<br> + 2 large lemons and lay on a plate. Sprinkle with<br> + 4 tablespoons sugar. Turn over and sprinkle with<br> + 2 tablespoons sugar. Just before serving arrange<br> + Lemon on lemon plate with lemon fork.Put any extra<br> +Syrup into the tea. Use one or more slices lemon in each glass of tea.</p> + + +<hr><hr> + + +<h2>MENU VI</h2> + +<center>Chow Mein <i>or</i> Chop Suey<br> +Pepper Jam Sandwiches<br> +Frozen Fruit Salad<br> +Crackers and Cheese<br> +Cream Caramel Layer Cake<br> +Percolated Coffee</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Cream caramel layer cake made, filled and frosted<br> +Pepper jam filling made<br> +Materials prepared for chow mein or chop suey<br> +Fruit (except banana) ready for salad<br> +Mayonnaise dressing made<br> +Lettuce washed</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>1 ½ pounds pork chops or 1 large broiler<br> +1 cream cheese<br> +1 pint cream<br> +½ pint milk<br> +½ pound butter<br> +5 eggs<br> +1 onion<br> +1 bunch celery<br> +¼ pound dried mushrooms<br> +3 red peppers or 1 small can pimientos<br> +1 lemon<br> +1 banana<br> +1 head lettuce<br> +½ loaf dark Graham bread<br> +½ loaf white bread<br> +Chicken stock<br> +Soyu sauce<br> +½ cup canned apricots<br> +¾ cup pineapple and syrup<br> +¾ cup maraschino cherries and syrup<br> +1 package small round crackers<br> +4 stuffed olives<br> +1 package confectioners' sugar<br> +¼ pound coffee<br> +3 cups salad oil<br> +2 ounces chocolate<br> +⅓ cup mayonnaise dressing<br> +1 teaspoon gelatin</p> + + +<h4 class=prep>For Chop Suey</h4> + +<p class=ingred1>6 Chinese water chestnuts<br> +½ pound bean sprouts<br> +¼ pound (1 can) bamboo shoots<br> + +<p>Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and +bamboo shoots are for sale by Chinese grocers.</p> + +<hr class=menu> + +<h3 class=prep>CHOW MEIN</h3> + +<p class=ingred>Cut in 1-inch strips<br> + 1 pound fresh pork or white meat of chicken, or lobster or crab meat, and +cook in frying pan 5 minutes with<br> + 2 tablespoons fat. Add<br> + 1 cup water or stock mixed with<br> + 1 teaspoon cornstarch.</p> +<p class=ingred>Simmer 3 minutes or until, meat is tender. In +another frying pan put<br> + 2 tablespoons fat, add<br> + 1 onion cut lengthwise in very fine pieces.</p> +<p class=ingred>Cook 3 minutes, add<br> + 1 bunch celery cut in very fine strips 2 inches long, and<br> + ¼ pound dried mushrooms soaked 2 hours in<br> + Cold water, drained and cut in thin slices.</p> +<p class=ingred>Cook 3 minutes, stirring +constantly. Combine mixtures, add<br> + 1 teaspoon salt<br> + ¼ teaspoon pepper and<br> + Few grains cayenne.</p> +<p>Pour over fried noodles.</p> + +<p>If desired ½ pound bean sprouts may be cooked with the celery, and served +in the Chow Mein.</p> + +<p class=ingred>With Chow Mein pass<br> + Soyu sauce.</p> + +<p>Boiled rice may be served with Chow Mein or Chop Suey.</p> + + + +<h3 class=prep>FRIED NOODLES</h3> + +<p class=ingred>Beat<br> + 1 egg slightly, add<br> + ½ teaspoon salt and<br> + Flour enough to make a very stiff dough.</p> +<p class=ingred>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</p> +<p class=ingred1>1 pint salad oil. Drain on soft paper.</p> + + + +<h3 class=prep>CHOP SUEY</h3> + +<p class=ingred>Cut in 1-inch strips<br> + 1 pound white meat of chicken, or pork, veal, crab or lobster meat, +and cook 5 minutes in frying pan in<br> + 2 tablespoons chicken or other fat.</p> +<p class=ingred>Cut<br> + 1 cup celery in thin slices crosswise, add<br> + 1 onion peeled and cut in thin slices<br> + 6 mushroom caps peeled and sliced<br> + 6 Chinese water chestnuts peeled and sliced.</p> +<p class=ingred>Cook vegetables 5 +minutes in<br> + 2 tablespoons chicken fat or butter. Add<br> + ½ pound bean sprouts<br> + ¼ pound bamboo shoots cut in diamond-shaped pieces<br> + 1 teaspoon Soyu sauce<br> + 2 cups chicken stock or water and the cooked meat, and simmer gently +until bean sprouts and meat are thoroughly cooked. Season with</p> +<p class=ingred1>Salt and<br> + Few grains pepper.</p> + + + +<h3 class=prep>PEPPER JAM SANDWICHES</h3> + +<p class=ingred>Cut an equal number of slices of<br> + Dark Graham bread and<br> + White bread, remove crusts, and spread bread with<br> + Creamed butter.</p> +<p class=ingred>On one slice of white bread spread<br> + Pepper jam, cover with slice of Graham bread, spread with<br> + Butter and pepper jam and cover with a slice of white bread.</p> +<p>Make other +sandwiches with Graham bread on the outside and white bread for the center +layer.<p> + +<p>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.</p> + + + +<h3 class=prep>PEPPER JAM</h3> + +<p class=ingred>Drain<br> + 1 small can pimientos and force through food chopper.</p> +<p class=ingred>Put in saucepan, add<br> + ¾ cup sugar and<br> + ½ cup vinegar, stir until sugar is dissolved and boil gently to +220 degrees F. or until mixture is the consistency of jam.</p> +<p class=ingred>Pour in small +sterilized glasses and when cool cover with melted paraffin. + +</p> +<p class=ingred>If preferred, use<br> + 3 sweet red peppers in place of pimientos.</p> +<p class=ingred>Remove seeds, force through +food chopper, sprinkle with<br> + Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.</p> + + + +<h3 class=prep>FROZEN FRUIT SALAD</h3> + +<p class=ingred>Beat<br> + ⅔ cup heavy cream until stiff, and gradually beat in<br> + ⅓ cup mayonnaise dressing<br> + 1 teaspoon gelatin soaked in<br> + 3 tablespoons pineapple syrup and dissolved over hot water<br> + 1 teaspoon powdered sugar<br> + 2 tablespoons lemon juice and<br> + 1 tablespoon maraschino syrup.</p> +<p class=ingred>Fold in<br> + ½ cup canned apricots, cut in small pieces<br> + 1 banana, cut lengthwise and crosswise in small pieces<br> + ¾ cup pineapple, cut in dice<br> + ½ cup maraschino cherries, cut in slices.</p> +<p class=ingred>Freeze like ice cream. +Remove with round ice cream scoop, and serve on<br> + Heart leaves of lettuce.</p> +<p class=ingred>Cut<br> + Maraschino cherries in 4 pieces lengthwise and put on top of each salad.</p> + + + + +<h3 class=prep>CRACKERS AND CHEESE</h3> + +<p class=ingred>Moisten<br> + Cream cheese with<br> + Milk to make of consistency to spread easily.</p> +<p class=ingred>Spread on<br> + Small round crackers.</p> +<p class=ingred>Put thin slice<br> + Stuffed olive in center of each cracker and a tiny<br> + Cheese ball sprinkled with<br> + Paprika in hole of olive.</p> +<p>Do not spread crackers till ready to serve. +Cheese balls may be made in advance.</p> + +<center><img src="images/060.png" ALT="CRACKERS AND CHEESE"></center> +<h4 class=caption>CRACKERS AND CHEESE</h4> + + +<h3 class=prep>CREAM CARAMEL LAYER CAKE</h3> + +<p class=ingred>Beat until thick<br> + ¾ cup heavy cream<br> + 1 cup sugar and<br> + ¼ cup water.</p> +<p class=ingred>Add<br> + 1 cup bread flour sifted with<br> + 2 teaspoons baking powder and<br> + ¼ teaspoon salt.</p> +<p class=ingred>Add<br> + 3 egg yolks and<br> + 1 whole egg, well beaten, and<br> + 2 tablespoons chocolate caramel syrup.</p> +<p>Bake 20 minutes at 400 degrees F. +in 2 layer cake pans 7 inches square, and put together with</p> +<p class=ingred1>Chocolate Caramel Frosting between and on top.</p> + + + +<h3 class=prep>CHOCOLATE CARAMEL SYRUP</h3> + +<p class=ingred>Melt<br> + 2 squares bitter chocolate over hot water. +<p class=ingred>In a saucepan put<br> + ¾ cup sugar and<br> + ¼ cup water, and cook until it forms a dark brown syrup.</p> +<p class=ingred>Add<br> + ½ cup boiling water and cook until thick.</p> +<p>Add slowly to the melted +chocolate and stir until smooth.</p> + + + +<h3 class=prep>CHOCOLATE CARAMEL FROSTING</h3> + +<p class=ingred>For frosting boil<br> + Chocolate caramel syrup remaining from cake and cook to soft-ball +stage.</p> +<p class=ingred>Beat<br> + 2 egg whites until stiff and continue beating while slowly adding +the syrup.</p> +<p class=ingred>Then add, a little at a time, enough<br> + Sifted confectioners' sugar to make of right consistency to spread.</p> + + + +<h3 class=prep>CHOCOLATE CARAMEL MILK SHAKE</h3> + +<p class=ingred>Add to<br> + ⅔ glass iced milk<br> + 2 to 3 tablespoons chocolate caramel syrup.</p> +<p>Mix well and strain +into glass.</p> + + + +<h3 class=prep>PERCOLATED COFFEE I</h3> + +<p class=ingred>Put<br> + 1 cup finely ground coffee in upper part of glass coffee pot, put<br> + 6 cups hot water in lower part.</p> +<p>Light alcohol lamp.</p> + +<p>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.</p> + + +<hr><hr> + + +<h2>MENU VII</h2> + +<center>Anchovy Canapé<br> +Shellfish à la Queen<br> +Stuffed Celery Sandwich<br> +Butterscotch Biscuits<br> +Orange and Grapefruit Salad<br> +Chocolate Float<br> +Cocoanut Cakes<br> +Orange Opera Fudge</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Salad dressing made<br> +Dry ingredients and shortening mixed for biscuits<br> +Butter and sugar mixed for spreading the biscuits<br> +Cocoanut cakes made<br> +Filling for sandwiches made<br> +Custard for frozen chocolate made<br> +Two eggs hard cooked<br> +Orange opera fudge made</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>½ pint oysters<br> +½ pint scallops<br> +1 ½ pound lobster, boiled<br> +1 cream cheese<br> +2 quarts milk<br> +1 pint cream<br> +3 eggs<br> +1 pound butter<br> +1 carrot<br> +1 small onion<br> +1 lemon<br> +3 oranges<br> +2 grapefruit<br> +2 pressed figs<br> +1 root celery<br> +1 head lettuce<br> +6 stuffed olives<br> +1 can condensed milk<br> +½ pound shredded cocoanut<br> +Anchovy paste<br> +1 pimiento<br> +½ pound brown sugar<br> +¼ pound chocolate<br> +1 loaf bread<br> +8 maraschino cherries<br> +1 truffle or 2 ripe olives<br> +½ tablespoon white corn syrup<br> +3 ounces shelled almonds<br> +Vegetable or beef extract</p> + +<hr class=menu> + +<h3 class=prep>ANCHOVY CANAPÉ</h3> + +<p class=ingred>Put<br> + 2 eggs in top of double boiler, cover with boiling water and cook +over boiling water or on back of stove for 60 minutes.</p> +<p>Chop the whites +(with silver knife to prevent discoloring), and rub yolks through a +coarse strainer.</p> +<p class=ingred>Cut<br> + 8 slices bread in pieces 4-¼ inches long by 2 ¾ inches wide and +¼ inch thick.</p> +<p class=ingred>Sauté in<br> + Butter on one side only.</p> +<p class=ingred>Spread other side with<br> +Anchovy paste.</p> +<p>Divide diagonally into 3 sections, having 2 end sections +half a square.</p> +<p class=ingred>Sprinkle end sections of the bread with<br> + Egg yolk and the center with<br> + Egg white.</p> +<p class=ingred>Separate sections with narrow strips of<br> + Pimiento.</p> +<p>Serve as an appetizer.</p> + +<center><img src="images/065.png" ALT="ANCHOVY CANAPÉ"></center> +<h4 class=caption>ANCHOVY CANAPÉ</h4> + + + + +<h3 class=prep>SHELLFISH À LA QUEEN</h3> + +<p class=ingred>Force through food chopper enough<br> + Carrot to make ¾ cup.</p> +<p class=ingred>Put into saucepan with<br> + 3 tablespoons butter and<br> + 1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring +frequently.</p> +<p class=ingred>Add<br> + 4 tablespoons flour and when smooth add<br> + 1 cup boiling water in which is dissolved<br> + 1 teaspoon vegetable or beef extract, and stir until sauce boils.</p> +<p class=ingred>Add<br> + 1 ½ teaspoons salt<br> + 1 teaspoon pepper<br> + 1 tablespoon lemon juice and a<br> + Few grains cayenne.</p> +<p class=ingred>Remove meat from a<br> + 1 ½ pound lobster and cut in pieces the size of scallops.</p> +<p class=ingred>Place<br> + ½ pint oysters in strainer over bowl and rinse with<br> + 2 tablespoons cold water, reserving all liquor.</p> +<p class=ingred>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<br> + ½ pint scallops 5 minutes or until tender.</p> +<p class=ingred>To the oyster liquor add<br> + Cream to make 1 cup; add to the sauce and bring to boiling point.</p> +<p class=ingred>Add oysters, scallops, and lobster and serve very hot, garnished with +bits of<br> + Pimiento and<br> + Truffles or ripe olives.</p> + + + +<h3 class=prep>STUFFED CELERY SANDWICH</h3> + +<p class=ingred>Mix<br> + 1 cream cheese with<br> + 2 tablespoons celery chopped fine<br> + 1 tablespoon chopped, stuffed olives<br> + ¼ teaspoon salt<br> + 1/8 teaspoon paprika and<br> + Enough milk to make it the right consistency to spread.</p> +<p class=ingred>Cut<br> + Bread in circles ¼ inch thick. Cut centers from one-half the pieces +of bread.</p> +<p class=ingred>Spread bread with<br> + Creamed butter and with sandwich filling.</p> +<p class=ingred>Place a ring of bread +on a whole circle of bread. Garnish each sandwich with a<br> + Slice of stuffed olive in the center.</p> + + + +<h3 class=prep>BUTTERSCOTCH BISCUITS</h3> + +<p class=ingred>Sift together<br> + 2 cups bread flour<br> + 5 teaspoons baking powder and<br> + ½ teaspoon salt.</p> +<p class=ingred>Work in with tips of fingers<br> + 2 tablespoons shortening, add<br> + ⅞ cup milk, stirring with a knife.</p> +<p class=ingred>Roll thin, spread with<br> + ⅓ cup butter, creamed and mixed with<br> + ¾ cup brown sugar.</p> +<p>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.</p> + +<center><img src="images/068.png" ALT="BUTTERSCOTCH BISCUITS"></center> +<h4 class=caption>BUTTERSCOTCH BISCUITS</h4> + + + +<h3 class=prep>ORANGE AND GRAPEFRUIT SALAD</h3> + +<p class=ingred>Pare<br> + 3 oranges and<br> + 2 grapefruit, removing membrane with the skin, then remove sections +free from membrane.</p> +<p class=ingred>Arrange on<br> + Lettuce leaves on individual plates in the form of stars, outlining the +sections of the fruit with figs cut in narrow strips.</p> +<p class=ingred>Put a<br> + Spoonful of salad dressing in the center of each star and garnish, +if desired, with<br> + Maraschino cherries.</p> + +<p>Any preferred salad dressing may be used. Dates may be used instead of figs. +The fruit may be arranged on slices of<br> + Pineapple if desired.</p> + +<p>Chopped nuts may be sprinkled over the salad.</p> + + + +<h3 class=prep>CONDENSED MILK SALAD DRESSING</h3> + +<p class=ingred>Beat<br> + 1 egg until thick and lemon colored, and add<br> + ½ teaspoon mustard<br> + ½ teaspoon salt<br> + ¼ teaspoon pepper and<br> + ½ teaspoon paprika, then add<br> + ⅓ cup vinegar<br> + ⅓ cup condensed milk and<br> + ¼ cup melted butter.</p> +<p>Beat thoroughly, but do not cook. Chill before +serving.</p> + + + +<h3 class=prep>CHOCOLATE FLOAT</h3> + +<p class=ingred>Put<br> + 2 tablespoons chocolate syrup in tall glass and fill with<br> + Ice-cold rich milk. Shake thoroughly, add a<br> + Spoonful of frozen chocolate and serve immediately.</p> + + + +<h3 class=prep>CHOCOLATE SYRUP</h3> + +<p class=ingred>Melt<br> + 2 squares unsweetened chocolate over boiling water, add<br> + ⅔ cup sugar and<br> + Few grains salt and stir until well mixed.</p> +<p class=ingred>Pour on gradually<br> + ¾ cup boiling water and stir until smooth.</p> +<p>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.</p> + + + +<h3 class=prep>FROZEN CHOCOLATE</h3> + +<p class=ingred>Put in double boiler<br> + 1 pint milk and<br> + 1 ¼ squares chocolate.</p> +<p class=ingred>When milk is scalded and chocolate melted +pour gradually onto<br> + ¾ cup sugar, mixed with<br> + 1 egg yolk and<br> + Few grains salt.</p> +<p class=ingred>Return to double boiler and cook and stir for +1 minute. Chill, and just before freezing add<br> + ½ cup cream, beaten stiff, and<br> + ½ tablespoon vanilla.</p> +<p>Freeze, using three parts ice to one part salt.</p> + + + +<h3 class=prep>COCOANUT CAKES</h3> + +<p class=ingred>Mix thoroughly<br> + 2 ½ cups shredded cocoanut<br> + ⅔ cup condensed milk and<br> + 1 teaspoon vanilla.</p> +<p class=ingred>Beat<br> + 2 egg whites until stiff, combine mixtures, shape into cakes, using +a knife and spoon, and allowing 1 rounding tablespoon mixture to each +cake.</p> +<p>Place on greased tin sheets 1 inch apart. Bake in moderate +oven or at 350 degrees F. for 20 minutes.</p> + + + +<h3 class=prep>ORANGE OPERA FUDGE</h3> + +<p class=ingred>Cover<br> + ½ cup shelled almonds with<br> + Boiling water, boil 1 minute; drain, cover with<br> + Cold water, remove skins and roast in hot oven until delicately brown, +then chop them.</p> +<p class=ingred>Put in saucepan<br> + 1 ⅓ cups sugar<br> + ½ tablespoon white corn syrup and<br> + ¾ cup cream.</p> +<p class=ingred>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<br> + ½ orange, bit of<br> + Orange color paste, if convenient, and<br> + Few grains salt.</p> +<p>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.<p> + + +<hr><hr> + + +<h2>MENU VIII</h2> + +<center>Creamed Eggs and Mushrooms with Bacon Curls<br> +Marmalade Biscuits<br> +Pineapple Salad<br> +Cooked Mayonnaise Dressing<br><br> +Butterscotch Parfait<br> +Arcadia Cakes<br> +Coffee</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Orange marmalade made at any time<br> +Cakes made<br> +Salad dressing made<br> +Dry ingredients and shortening for biscuits mixed<br> +Eggs hard cooked<br> +Bacon rolled ready to fry<br> +Butterscotch parfait up to point where egg whites and cream are added.<br> + These may be added and mixture frozen 4 to 6 hours in advance<br> +Lettuce washed<br> +Pineapple and nuts cut</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>½ pound bacon<br> +1 ½ pints cream<br> +1 quart milk<br> +11 eggs<br> +½ pound butter or margarine<br> +½ pound fresh mushrooms<br> +½ cup orange marmalade<br> +1 head lettuce<br> +1 can sliced pineapple<br> +2 ounces pistachio nuts<br> +5 ripe olives<br> +½ pound brown sugar<br> +½ pound walnuts<br> +¼ pound coffee<br> +1 tablespoon cocoa<br> +1 package confectioners' sugar<br> +½ tablespoon corn syrup<br> +½ pint salad oil</p> + +<hr class=menu> + + + +<h3 class=prep>CREAMED EGGS AND MUSHROOMS WITH BACON CURLS</h3> + +<p class=ingred>Put<br> + 6 eggs in top of double boiler.</p> +<p class=ingred>Cover with<br> + Hot water, bring to boiling point, place over boiling water or on +back of range and let stand 60 minutes.</p> +<p>Remove shells and cut eggs in eighths lengthwise.</p> +<p class=ingred>Remove skins and stems from<br> + ½ pound mushroom caps and cut in slices lengthwise.</p> +<p class=ingred>Cover stems and skins with<br> + 1 ½ cups cold water, heat slowly to boiling point, simmer gently +20 minutes and strain.</p> +<p class=ingred>Melt<br> + ⅓ cup butter, add<br> + ⅓ cup flour mixed with<br> + ¾ teaspoon salt and<br> + 1/8 teaspoon pepper.</p> +<p class=ingred>When smooth add<br> + Stock strained from mushroom skins, with enough<br> + Top milk or thin cream to make 3 cups.</p> +<p class=ingred>Stir until sauce boils. Sauté +mushroom caps in<br> + 1 tablespoon butter for 3 minutes.</p> +<p class=ingred>Add to sauce with the<br> + Hard cooked eggs.</p> +<p class=ingred>When thoroughly heated turn out on a platter and +arrange<br> + Bacon curls over the top.</p> + +<p class=ingred1>4 small cooked potatoes cut in pieces or<br> + 1 cup cooked macaroni or<br> + 1 small can asparagus cut in pieces may be used instead of +mushrooms.</p> + + + +<h3 class=prep>BACON CURLS</h3> + +<p class=ingred>Place thin strips of<br> + Bacon on a board and with a broad-bladed knife press strips out +as thin as possible.</p> +<p class=ingred>Roll each slice into a curl and fasten with a +wooden toothpick. Cook until crisp and delicately brown in hot<br> + Bacon fat deep enough to cover the curls of bacon.</p> +<p>Drain on brown paper and remove toothpicks.</p> + + + +<h3 class=prep>MARMALADE BISCUITS</h3> + +<p class=ingred>Sift together<br> + 2 cups bread flour<br> + 5 teaspoons baking powder and<br> + 1 teaspoon salt.</p> +<p class=ingred>With tips of fingers work in<br> + 2 tablespoons shortening. Add<br> + ⅞ cup milk, stirring with a knife.</p> +<p>Toss on a floured cloth or board +and roll out ¼ inch thick. Cut in oval shapes 6 inches long and 3 inches +wide with round ends. Lay on tin sheet. Make ½-inch cuts 1 inch from and +parallel with the ends.</p> +<p class=ingred>Put<br> + 1 teaspoon of orange marmalade in the center. +</p> +<p>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.</p> + + + +<h3 class=prep>QUICK ORANGE MARMALADE</h3> + +<p class=ingred>Remove skins in quarters from<br> + 2 oranges and<br> + 1 lemon, close to the pulp.</p> +<p class=ingred>Break up pulp and remove seeds. Add<br> + ½ cup water and simmer in covered saucepan for 45 minutes.</p> +<p class=ingred>Boil +rind from oranges and lemons with<br> + 4 cups water in covered saucepan for 20 minutes.</p> +<p class=ingred>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<br> + 2 ½ cups water in covered saucepan for 15 minutes. +</p> +<p class=ingred>Drain and discard water. Mix cooked pulp with rinds. Measure<br> + 2 cups of mixed rind and pulp, adding water if necessary to make up +this amount.</p> +<p class=ingred>Add<br> + 3 ½ cups sugar and mix well.</p> +<p class=ingred>Stir constantly and bring to vigorous +boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove +from fire, add<br> + ¼ cup commercial pectin.</p> +<p>Stir well. Let stand 5 minutes only, +stirring occasionally. Pour into glasses.</p> + + + +<h3 class=prep>PINEAPPLE SALAD</h3> + +<p class=ingred>Drain juice from<br> + 1 can sliced pineapple and cut fruit in ¼-inch cubes.</p> +<p class=ingred>Pile in centers of<br> + 8 nests of lettuce leaves.</p> +<p class=ingred>Cover<br> + ¼ cup pistachio nuts with<br> + Boiling water and boil 1 minute.</p> +<p class=ingred>Remove skins and cut in fine shreds. +Sprinkle over the pineapple. +</p> +<p class=ingred>Cut<br> + 5 ripe olives in narrow strips and sprinkle over the nuts.</p> +<p class=ingred>Serve<br> + Cooked Mayonnaise Dressing separately.</p> + + + +<h3 class=prep>COOKED MAYONNAISE DRESSING</h3> + +<p class=ingred>Mix in top of double boiler<br> + 2 tablespoons flour<br> + 1 ½ teaspoons salt<br> + ½ teaspoon paprika and<br> + ½ teaspoon mustard. Add<br> + ¼ cup vinegar and<br> + 2 tablespoons salad oil.</p> +<p class=ingred>Stir until smooth. Add<br> + ½ cup hot water and cook 15 minutes in double boiler, stirring +occasionally.</p> +<p class=ingred>Cool and add<br> + 1 egg yolk slightly beaten, then add<br> + ½ cup oil gradually while beating constantly, and fold in<br> + 1 egg white, beaten stiff.</p> + + + +<h3 class=prep>BUTTERSCOTCH PARFAIT</h3> + +<p class=ingred>Put in small saucepan<br> + 1 ¼ cups brown sugar<br> + 2 tablespoons butter and<br> + 1 ½ 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.</p> +<p class=ingred>Pour slowly onto<br> + 3 egg yolks well beaten, and beat until cold and thick.</p> +<p class=ingred>(This mixture may be made the day before and kept in a cool place, if +desired.) Fold in<br> + 3 egg whites beaten stiff<br> + 1 teaspoon vanilla<br> + 1 ½ cups heavy cream beaten stiff and<br> + ½ cup nut meats broken in pieces.</p> +<p>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.</p> + +<center><img src="images/078.png" ALT="BUTTERSCOTCH PARFAIT"></center> +<h4 class=caption>BUTTERSCOTCH PARFAIT</h4> + + + +<h3 class=prep>ARCADIA CAKES</h3> + +<p class=ingred>Scald and dry a small mixing bowl, put in<br> + 3 tablespoons butter and rub until creamy.</p> +<p class=ingred>Add slowly<br> + ⅓ cup sugar; when smooth and light add<br> + 1 egg yolk and<br> + 3 tablespoons milk.</p> +<p class=ingred>Sift in<br> + ⅝ cup pastry flour and<br> + ¾ teaspoon baking powder.</p> +<p class=ingred>Mix well, then add<br> + 1 egg white beaten stiff. Bake in greased and floured muffin tins +not more than 2 inches in diameter.</p> + +<p>The finished cakes should be not more than three-fourths of an inch +thick.</p> +<p class=ingred>Remove soft centers from cakes, taking them out from the top; +fill cakes with<br> + Cocoa Butter Cream, put cakes together in pairs with the filling +inside, cover with<br> + White Butter Cream and cover entire cake with thin<br> + Coffee Frosting.</p> +<p>Decorate with reserved cream forced through a very +small pastry tube of paper or tin.</p> + +<p>The butter cream may be omitted and cakes be merely frosted on top +if preferred.<p> + + + +<h3 class=prep>BUTTER CREAM, COCOA AND WHITE</h3> + +<p class=ingred>Work<br> + ⅓ cup washed or fresh sweet butter until very light and creamy, add<br> + 1 cup sifted confectioners' sugar and<br> + ½ teaspoon vanilla very gradually, and beat until very light.</p> +<p>Reserve 2 tablespoons mixture for decoration.</p> + + +<p class=ingred>Divide remainder in two portions. To one portion add<br> + 1 tablespoon dry cocoa.</p> +<p class=ingred>Whip<br> + 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.</p> + + + +<h3 class=prep>COFFEE FROSTING</h3> + +<p class=ingred>Mix<br> + ½ tablespoon corn syrup with<br> + 2 tablespoons strong hot coffee; add<br> + 1 ¼ cups sifted confectioners' sugar a tablespoon at a time, +beating constantly and occasionally setting over hot water to keep +it lukewarm.</p> + + + +<h3 class=prep>PERCOLATED COFFEE II</h3> + +<p class=ingred>Put in upper part of percolator coffee pot<br> + 1 cup finely ground coffee.</p> +<p class=ingred>Pour in<br> + 3 pints boiling water and percolate about 10 minutes.</p> +<p class=ingred>Put<br> + Cream and<br> + Sugar in the cups. Pour in the coffee and serve.</p> + +<p>One-half cup cream left from making the parfait may be diluted with +½ cup milk and used for the coffee.</p> + + +<hr><hr> + + +<h2>MENU IX</h2> + + +<center>Chicken and Clam Bouillon with Pimiento Cream<br> +Chicken Terrapin<br> +Waffles<br> +Spiced Figs<br> +<br> +<i>or</i><br> +<br> +Star Chicken Salad<br> +Quick Parker House Rolls<br> +Little Chocolate Cakes<br> +Pineapple Smash</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Chicken and clam bouillon made ready to reheat<br> +Pimientos ready to be added to cream<br> +Ingredients prepared for chicken terrapin or<br> +Salad made<br> +Spiced figs prepared at any time<br> +Dry ingredients mixed for waffles or<br> +Rolls baked or ready to bake<br> +Pineapple mixture cooked<br> +Cakes made</blockquote> + + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>4 pound fowl<br> +2 quarts clams in shell<br> +1 quart milk<br> +½ pint sour cream<br> +¼ cup cream<br> +½ pound butter<br> +9 eggs<br> +1 onion<br> +1 green pepper<br> +4 lemons<br> +1 carrot<br> +1 bunch mint<br> +½ pound pulled figs<br> +¼ pound mushrooms<br> +2 roots celery<br> +1 head lettuce<br> +Chicken stock<br> +1 can pimientos<br> +4 ripe olives<br> +¼ bottle commercial pectin<br> +1 pound Brazil nuts<br> +1 can grated pineapple<br> +1 ½ pints ginger ale<br> +1 pint mayonnaise dressing<br> +8 maraschino cherries<br> +⅛ pound chocolate<br> +1 yeast cake<br> +Color pastes<br> +Parsley<br> +2 tablespoons salad oil<br> +½ package gelatin<br> +½ pound confectioners' sugar</p> + +<hr class=menu> + + +<h3 class=prep>CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM</h3> + +<p class=ingred>Wash and scrub<br> + 2 quarts soft-shell clams in shell, put in kettle with<br> + 2 cup cold water, cover and cook till shells open.</p> +<p class=ingred>Strain liquor +through double cheesecloth. Add enough<br> + Chicken stock, well seasoned, to make 1 quart.</p> +<p class=ingred>Add more<br> + Seasonings if needed and serve in bouillon cups with<br> +Pimiento cream.</p> +<p>Clams may be used as steamed clams, if desired.</p> + +<center><img src="images/083.png" ALT="CHICKEN AND CLAM BOUILLION"></center> +<h4 class=caption>CHICKEN AND CLAM BOUILLION</h4> + + + +<h3 class=prep>PIMIENTO CREAM</h3> + +<p class=ingred>Mix<br> + ¼ cup cream<br> + Few grains salt and<br> + 2 tablespoons pimiento, rubbed through a sieve.</p> +<p>Beat until stiff and +serve on bouillon or on any cream soup.</p> + + + +<h3 class=prep>CHICKEN TERRAPIN</h3> + +<p class=ingred>Mash<br> + Yolks of 3 hard-cooked eggs, add<br> + 5 tablespoons flour<br> + 1 teaspoon mustard<br> + 1 ¼ teaspoons salt<br> + ¼ teaspoon white pepper and<br> + 3 tablespoons melted butter.</p> +<p class=ingred>Add to<br> + 2 cups scalded milk and cook until thick.</p> +<p class=ingred>Add<br> + Whites of 3 hard-cooked eggs, finely chopped<br> + 1 ½ cups cooked chicken or fowl cut in cubes<br> + 1 or 2 tablespoons pimiento cut in strips<br> + 1 or 2 tablespoons green pepper cut in strips<br> + 2 tablespoons ripe olives cut in strips, and<br> + Juice of 1 lemon.</p> +<p>Keep hot over hot water or electric grill and serve +in <a href="#PATTY_CASES">patty shells</a> reheated in the oven, or on toast. Serve with<br> + Spiced figs.</p> + + + +<h3 class=prep>BOILED FOWL</h3> + +<p class=ingred>Clean a<br> + 4 pound fowl and cook slowly for 1 ¼ hours, or until tender, in<br> + 1 quart boiling water with<br> + 6 slices carrot<br> + 2 stalks celery<br> + 2 slices onion<br> + Sprig of parsley<br> + 2 teaspoons salt and<br> + ⅛ teaspoon pepper.</p> +<p>Cool in the stock.</p> + +<p>Fowl cooked in pressure cooker under 20 pounds pressure will become +tender in from 30 to 40 minutes.</p> + +<p>Fowl, if nearly covered with boiling water and boiled 5 minutes, will +become tender if cooked in fireless cooker for 5 or 6 hours.</p> + + + +<h3 class=prep>SPICED FIGS</h3> + +<p class=ingred>Wash<br> + ½ pound pulled figs, and soak 1 hour in<br> + Cold water to cover. Drain, put in saucepan with<br> + 1 cup vinegar and<br> + 1 ½ cups sugar.</p> +<p class=ingred>Put in a cheesecloth bag<br> + 1 tablespoon whole cloves and a<br> + 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes +or until figs are tender.</p> + + + +<h3 class=prep>SPICED JELLY</h3> + +<p class=ingred>Put in saucepan<br> + 1 cup syrup strained from spiced figs or other spiced or sweet pickled +fruit.</p> +<p class=ingred>Bring to boiling point, add<br> + ¼ cup commercial pectin, boil ½ minute and turn into glasses or +individual molds.</p> + + + +<h3 class=prep>WAFFLES</h3> + +<p class=ingred>Sift together<br> + 1 ½ cups pastry flour<br> + ½ teaspoon salt<br> + 1 teaspoon sugar<br> + ½ teaspoon soda; add slowly<br> + 1 ¼ cups sour cream or rich sour milk or a mixture of the two, and + 3 egg yolks, well beaten.</p> +<p class=ingred>Fold in<br> + 3 egg whites, beaten stiff.</p> + +<p>Use 1 large spoonful of mixture for each +waffle. Cook on hot waffle iron.</p> + +<p>An aluminum electric waffle iron should not be greased. An iron one +should be well greased.</p> + + + +<h3 class=prep>STAR CHICKEN SALAD</h3> + +<p class=ingred>Mix together<br> + 1 cup white meat of cooked chicken or fowl cut in dice<br> + 3 whites hard-cooked eggs cut in dice, and marinate with<br> + 2 tablespoons salad oil<br> + 1 tablespoon vinegar<br> + ¼ teaspoon salt and<br> + ⅛ teaspoon pepper.</p> +<p class=ingred>Cook<br> + 1 cup peeled white mushroom caps in<br> + White stock until tender, then drain, chill and cut in small pieces.</p> +<p class=ingred>Add<br> + 1 cup celery cut lengthwise and crosswise in small pieces and<br> + 1 cup shelled Brazil nuts, peeled and cut in small pieces.</p> +<p class=ingred>Soak<br> + 1 tablespoon gelatin in<br> + ¼ cup cold water, dissolve over hot water and add slowly to<br> + 1 cup mayonnaise dressing.</p> +<p class=ingred>Mix with other ingredients and pack in +star-shaped mold. Chill, turn out on bed of<br> + Lettuce leaves.</p> +<p class=ingred>Fill center and cover outside with<br> + Mayonnaise dressing and sprinkle with<br> + 3 yolks hard-cooked eggs rubbed through strainer.</p> + +<p>The stock in which mushrooms are cooked may be used in Chicken and Clam +Bouillon or in a sauce for another meal.</p> + + + +<h3 class=prep>QUICK PARKER HOUSE ROLLS</h3> + +<p class=ingred>Sift together<br> + 2 ½ cups bread flour<br> + 1 tablespoon sugar and<br> + 1 teaspoon salt.</p> +<p class=ingred>With tips of fingers work in<br> + 2 tablespoons shortening. Add<br> + 1 yeast cake dissolved in<br> + ⅓ cup lukewarm water and<br> + ½ cup milk.</p> +<p>Beat well, let rise, turn out on floured cloth or board +and roll lightly ⅓ inch thick.</p> +<p class=ingred>Shape in long ovals, dip lower half in<br> + Melted butter, fold double, buttered side up, and place in pans close +together.</p> +<p>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.</p> + + + +<h3 class=prep>LITTLE CHOCOLATE CAKES</h3> + +<p class=ingred>Put in double boiler<br> + 2 squares chocolate, broken in small pieces<br> + ½ cup milk and<br> + 2 egg yolks.</p> +<p class=ingred>Cook, stirring constantly until thick and smooth. Remove +from fire and add<br> + 1 cup sugar and<br> + 3 tablespoons butter and<br> + 1 ¼ cups bread flour, alternately with<br> + ½ cup milk in which<br> + ½ teaspoon soda is dissolved.</p> +<p class=ingred>Beat well and fold in<br> + 2 egg whites beaten stiff and<br> + ½ teaspoon vanilla.</p> +<p class=ingred>Pour into greased individual tins and bake +15 minutes at 450 degrees F. Cover with<br> + Cream frosting in different colors.</p> + + + +<h3 class=prep>CREAM FROSTING</h3> + +<p class=ingred>Beat<br> + 1 egg white until stiff, add<br> + 2 teaspoons cream<br> + ½ teaspoon vanilla and, slowly,<br> + ¾ cup confectioners' sugar, and more if needed to make of right +consistency to spread.</p> +<p class=ingred>Divide into several portions, and color with +a bit of<br> + Color paste, pale yellow, pink, green, or lavender.</p> + + + +<h3 class=prep>PINEAPPLE SMASH</h3> + +<p class=ingred>Boil together for 10 minutes<br> + 2 cups water and<br> + 1 cup sugar. Add<br> + 1 pint can grated pineapple and + Juice of 3 lemons.</p> +<p class=ingred>To 1 cup of mixture add<br> + ⅓ cup ice water and freeze until firm.</p> +<p class=ingred>Cool remainder and strain +over block of ice. Add just before serving<br> + 1 ½ pints ginger ale and serve in tall glasses with a<br> + Ball of the pineapple sherbet in each glass.</p> +<p class=ingred>Garnish with sprigs of<br> + Mint and<br> + Maraschino cherries.</p> +<p> +<center><img src="images/089.png" ALT="PINEAPPLE SMASH"></center> +<h4 class=caption>PINEAPPLE SMASH</h4> + + +<hr><hr> + + +<h2>MENU X</h2> + +<center>Cream of Mushroom Soup<br> +Tuna Fish à la King in Patty Cases<br> +Cabbage and Carrot Salad<br> +Thousand Island French Dressing<br> +Bran Muffins<br> +Maple Charlotte with Maple Pecan Sauce<br> +and Sponge Cake<br> +Coffee with Honey and Whipped Cream</center> + +<hr><hr> + +<h3 class=prep>PRELIMINARY PREPARATIONS</h3> + +<blockquote>Sponge cake made<br> +Maple charlotte made<br> +Salad dressing made except for the addition of cream<br> +Dry ingredients and shortening mixed for bran muffins<br> +Peppers cooked<br> +Tuna fish flaked<br> +Cabbage shredded<br> +Ingredients measured for tuna fish à la king<br> +Patty cases made and baked</blockquote> + + + +<h3 class=prep>MARKET ORDER</h3> + +<p class=ingred1>1 pound can tuna fish<br> +1 quart milk<br> +1 pint cream<br> +1 pound butter<br> +5 eggs<br> +1 onion<br> +1 lemon<br> +1 apple<br> +½ pound fresh mushrooms<br> +1 small cabbage<br> +1 carrot<br> +1 head lettuce<br> +1 large green pepper<br> +4 ½ cups chicken stock or<br> +5 chicken bouillon cubes<br> +1 pimiento<br> +1 cup bran<br> +¼ cup chili sauce<br> +1 ½ cups maple syrup<br> +¼ pound shelled pecans<br> +¼ pound coffee<br> +¼ pint honey<br> +½ cup salad oil<br> +2 ounces Graham flour<br> +3 ounces seedless raisins<br> +½ package gelatin</p> + +<hr class=menu> + +<h3 class=prep>CREAM OF MUSHROOM SOUP</h3> + +<p class=ingred>Chop<br> + Stems from ½ pound mushrooms, add<br> + Skins from mushrooms<br> + 1 slice onion and<br> + 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.</p> +<p class=ingred>Simmer 20 minutes and strain. Melt<br> + 4 tablespoons butter or margarine, add<br> + 4 tablespoons flour mixed with<br> + 1 ½ teaspoons salt and<br> + ¼ teaspoon pepper.</p> +<p class=ingred>Add the strained stock and stir until soup +boils. Add<br> + 2 cups scalded milk, and when soup again boils, serve in bouillon cups.</p> + +<p>This may be served at another meal if preferred.</p> + + + +<h3 class=prep>TUNA FISH À LA KING IN PATTY CASES</h3> + +<p class=ingred>Cook<br> + 1 large green pepper 2 minutes in boiling salted water to which +has been added<br> + ⅛ teaspoon soda.</p> +<p class=ingred>Drain and cut in strips. Cook 5 minutes in<br> + 1 ½ tablespoons butter; remove pepper and to butter add<br> + 1 tablespoon cornstarch and<br> + 1 tablespoon flour; then add<br> + ¾ cup highly seasoned chicken stock and<br> + ⅓ cup cream.</p> +<p class=ingred>Stir until sauce boils, add the peppers<br> + 1 pound can tuna fish separated in flakes<br> + 1 pimiento cut in strips<br> + Salt to taste and<br> + Few drops onion juice.</p> +<p class=ingred>Peel<br> + ½ pound mushroom caps, sauté in<br> + 2 tablespoons butter, and add to tuna fish.</p> +<p class=ingred>Serve from the chafing +dish or in<br> + Patty cases.</p> + +<p>Two cups cooked chicken, cut in strips, or two cups crab meat may be used +instead of tuna fish.</p> + +<center><img src="images/093.png" ALT="TUNA FISH À LA KING"></center> +<h4 class=caption>TUNA FISH À LA KING</h4> + + + +<h3 class=prep>PUFF PASTE</h3> + +<p class=ingred>Wash<br> + 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put +remainder in pan between two pans of ice.</p> + +<p class=ingred>Work the reserved butter into<br> + 1 ½ cups bread flour, mix to a dough with<br> + ⅝ cup ice water, knead 5 minutes, cover and let stand 5 minutes.</p> + +<p>Pat and roll ¼ 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 ¼ +way round, pat, lift, roll ¼ 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.</p> + + + +<h3 class=prep><a name="PATTY_CASES"></a>PATTY CASES</h3> + +<p>After puff paste has been rolled 5 times and chilled, roll to ½ 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.</p> + + + +<h3 class=prep>CABBAGE AND CARROT SALAD</h3> + +<p class=ingred>Mix<br> + 2 cups shredded cabbage with<br> + ½ cup grated carrot and<br> + 1 apple cut in dice.</p> +<p class=ingred>Serve in nests of<br> + Lettuce or cabbage leaves with<br> + Thousand Island French Dressing.</p> + + + +<h3 class=prep>THOUSAND ISLAND FRENCH DRESSING</h3> + +<p class=ingred>Put in small jar<br> + 1 ¼ teaspoons salt<br> + ⅓ teaspoon pepper<br> + Few grains cayenne<br> + ½ cup salad oil<br> + 2 tablespoons vinegar<br> + ¼ cup chili sauce<br> + ½ teaspoon table sauce.</p> +<p class=ingred>Just before serving add<br> + ⅓ cup cream beaten stiff, and shake thoroughly.</p> + + + +<h3 class=prep>BRAN MUFFINS</h3> + +<p class=ingred>Beat<br> + 1 egg until light, add<br> + 2 tablespoons molasses or sugar<br> + 1 cup milk<br> + 1 cup bran<br> + ½ cup Graham flour or entire wheat flour<br> + ½ teaspoon salt<br> + 2 teaspoons baking powder and<br> + ½ cup seedless raisins.</p> +<p>Mix well and bake in greased and floured +muffin pans 20 minutes at 450 degrees F.</p> + + + +<h3 class=prep>MAPLE CHARLOTTE</h3> + +<p class=ingred>Soak<br> + 1 tablespoon gelatin in<br> + 2 tablespoons cold water.</p> +<p class=ingred>Boil<br> + ⅔ cup maple syrup until it spins a thread.</p> +<p class=ingred>Add gelatin and stir +until dissolved. Pour slowly onto<br> + 2 egg whites, beaten stiff.</p> +<p class=ingred>Put in a cool place and when it begins +to stiffen fold in<br> + ⅔ cup heavy cream beaten stiff.</p> +<p class=ingred>Add<br> + ½ cup pecan nut meats broken in pieces.</p> +<p>Fill center of sponge cake +box with charlotte mixture and serve with maple pecan sauce.</p> + +<center><img src="images/096.png" ALT="MAPLE CHARLOTTE"></center> +<h4 class=caption>MAPLE CHARLOTTE</h4> + + + + +<h3 class=prep>MAPLE PECAN SAUCE</h3> + +<p class=ingred>Boil<br> + ¾ cup maple syrup and<br> + 2 tablespoons butter to 232 degrees F. or until syrup forms a very +soft ball when tried in cold water.</p> +<p class=ingred>Remove from fire, and add slowly<br> + ¼ cup cream.</p> +<p class=ingred>Keep hot over hot water until ready to serve, then add<br> + ⅓ cup pecan nut meats.</p> + + + +<h3 class=prep>MARY ANN SPONGE CAKE</h3> + +<p class=ingred>Beat<br> + 2 egg whites until stiff and dry, and add<br> + ¼ cup sugar slowly while beating.</p> +<p class=ingred>Beat<br> + 2 egg yolks, add<br> + ¼ cup sugar<br> + 1 teaspoon vinegar and<br> + 2 teaspoons water and beat until light.</p> +<p class=ingred>Combine mixtures, and fold in +gently<br> + ½ cup pastry flour sifted with<br> + ¼ teaspoon baking powder.</p> +<p class=ingred>Cream<br> + 1 tablespoon lard with<br> + 1 tablespoon flour and spread inside of rim of Mary Ann cake pan.</p> +<p>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.</p> + +<p>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.</p> + + + +<h3 class=prep>COFFEE WITH HONEY AND WHIPPED CREAM</h3> + +<p class=ingred>Tie<br> + 1 cup ground coffee very loosely in small cheesecloth bag.</p> +<p class=ingred>Put into coffee pot with<br> + 6 cups cold water and<br> + Several egg shells. Let stand 1 hour.</p> +<p class=ingred>Bring to boiling point and boil +5 minutes. Add<br> + ½ cup cold water and let stand 3 minutes.</p> +<p class=ingred>Serve coffee with<br> + Honey to sweeten instead of sugar, and<br> + Cream whipped.</p> +<hr> + +<div>*** END OF THE PROJECT GUTENBERG EBOOK 10582 ***</div> +</body> +</html> + + + + + + + + + + + + + + + |