RECIPES AND MENUS

The recipes are planned to serve eight persons.  Most of them may be divided for a smaller party.

The average cost of the menus is fifty cents per person.  Some of the dishes may be made less expensive and rich by substituting milk for cream, and by other substitutions and omissions that will suggest themselves to the resourceful hostess.  Many types of dishes are given.  Many variations are possible.

In some menus a choice of dishes is suggested.  A few recipes are given that are not called for in the menus.  These are usually to show how to utilize in a different way something for which a recipe is given or to use in another meal some foodstuff left from a recipe.

These recipes and menus have all been tested at Miss Farmer’s School of Cookery.  The author wishes to express here her appreciation of the painstaking work of all the members of the staff of the school who have assisted in making this little book possible.

Boston, Mass., August, 1922.

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MENU I

Fruit Cup
Hot Ham Sandwich
Currant or Grape Jelly
Tomato Salad with Cheese Dressing
Cocoa Ice Cream
Fig Marguerites
Tea with Candied Mint Leaves

PRELIMINARY PREPARATIONS

Fruit cup ready to chill
Ham prepared for the sandwiches
Tomatoes peeled and placed in ice box
Salad dressing made
Fig marguerites made
Candied mint leaves prepared
Ice cream ready to freeze
Jelly made

MARKET ORDER

1 pound cooked ham 1 cream cheese (Roquefort flavor if desired) 1 quart milk 1 pint cream 1/2 pound butter 6 eggs 1/2 pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint 1/2 can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing 1/2 pint raspberry or strawberry syrup 1/4 pound figs 2 ounces walnut meats 1 ounce tea 1/8 pound cocoa 1 loaf sandwich bread 1/2 pint grape or currant jelly or juice Oil of spearmint 1 package small round crackers 1 ounce marshmallow cream 1 cup salad oil Loaf sugar

FRUIT CUP

Remove skin and seeds from
  1/2 pound white grapes.  If grapes are firm, boiling water may be
poured over them and allowed to stand 1 minute, when skins will come
off easily.

Pare
  2 oranges, removing white part with the skin, and remove sections
free from membrane.

Cut
  4 slices canned pineapple in dice.  Mix the fruit with
  1/3 cup sugar
  1 tablespoon lemon juice
  1/2 cup orange juice
  1/2 cup syrup from canned pineapple, and
  Few grains salt.  Put into ice cream freezer, surround with ice and
salt, and stir occasionally until juice begins to freeze.  Serve in
cocktail glasses, garnishing each glass with a
  Maraschino cherry.