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The following sections, if they exist, are offprint from Beacham's Guide to Literature for Young Adults: "About the Author", "Overview", "Setting", "Literary Qualities", "Social Sensitivity", "Topics for Discussion", "Ideas for Reports and Papers". (c)1994-2005, by Walton Beacham.
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Author: Alice Bradley
Release Date: January 2, 2004 [EBook #10582]
Language: English
Character set encoding: ASCII
*** Start of this project gutenberg EBOOK for luncheon and supper guests ***
Produced by Andrew Heath, Joshua Hutchinson, and the
Online Distributed
Proofreading Team.
FOR LUNCHEON AND SUPPER GUESTS
* * * * *
Ten menus
more than one Hundred recipes
* * * * *
Suitable for company luncheons
Sunday night suppers, afternoon
parties
automobile picnics, evening spreads
and for tea rooms, lunch
rooms
coffee shops, and Motor inns
* * * * *
ALICE BRADLEY
Principal of Miss farmer’s
school of cookery
author of “The candy cook
book” And “Cooking for
profit”
* * * * *
Whitcomb & Barrows
Boston, 1923
* * * * *
To the thousands of Women who like to entertain their Friends and prepare for them something new and delicious to eat
* * * * *
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.
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.
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.
Many of the hot dishes may be prepared in a chafing dish or on an electric grill. For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray. Coffee and tea may be made at the table with electric appliances.
Sandwiches 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.
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.
Supplies for use on Sunday evening should, of course, be purchased on Saturday. To prevent any mistakes in ordering we have listed under each menu the foodstuffs that will be required. Supplies that are usually kept on hand are not listed, as
Baking powder
Cayenne
Cornstarch
Bread flour
Pastry flour
Molasses
Mustard
Paprika
Pepper
Rock salt
Table salt
Granulated sugar
Soda
Spices, whole and ground
Table sauce
Vanilla
Vinegar
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.
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.
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.
* * * * *
Fruit Cup
Hot Ham Sandwich
Currant or Grape Jelly
Tomato Salad with Cheese Dressing
Cocoa Ice Cream
Fig Marguerites
Tea with Candied Mint Leaves
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
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
Remove skin and seeds from
1/2 pound white grapes. If grapes
are firm, boiling water may be
poured over them and allowed to stand 1 minute, when
skins will come
off easily.
Pare
2 oranges, removing white part with the
skin, and remove sections
free from membrane.
Cut
4 slices canned pineapple in dice.
Mix the fruit with
1/3 cup sugar
1 tablespoon lemon juice
1/2 cup orange juice
1/2 cup syrup from canned pineapple, and
Few grains salt. Put into ice cream
freezer, surround with ice and
salt, and stir occasionally until juice begins to
freeze. Serve in
cocktail glasses, garnishing each glass with a
Maraschino cherry.
[Illustration: Fruit cup]
Put
1 pound cooked ham through food chopper.
Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well.
Cut
Bread in sixteen 1/4-inch slices, spread eight slices
bread with
the ham mixture, cover with remaining bread and press
slices firmly
together. Cut each sandwich in three strips.
Beat
2 eggs slightly and add
2 cups milk. Dip sandwiches, one
at a time, in this mixture, and saute
in butter, cooking on one side until browned, and
then turning and
browning the other side. Serve very hot.
Other meat, or marmalade or jam may be used in sandwiches in place of ham.
[Illustration: Hot ham sandwiches]
Wash and pick over
Fruit. Crush in kettle one layer
at a time and boil, stirring
frequently, until juice is extracted from pulp.
Let drip through
double piece of cheesecloth, rinsed in cold water,
over night or
till juice no longer drips. Do not squeeze.
To
1 tablespoon juice add
1 tablespoon alcohol; stir and let stand
10 minutes. If
2/3 of the mixture is cloudy use
2/3 cup sugar to each cup juice.
If all is cloudy use equal parts
sugar and juice. (This is called the Pectin Test.)
Be sure that juice
mixed with alcohol is discarded immediately.
Measure remaining juice
into kettle, bring to boiling point, add required
amount of sugar and
cook to 220 degrees F. or until mixture will show
two distinct, firm
drops when dripped from side of spoon, or when small
amount will
become firm when dropped on very cold saucer.
Then skim and pour into
sterilized glasses.
Second Extraction
Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.
Third Extraction
Proceed as for second extraction. Oftentimes the juice from second and third extractions may be combined before being made up into jelly. By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled.
Cut
4 tomatoes in halves in such a way that
they come apart in points.
Arrange each half in a nest of
Lettuce leaves. In the center of
tomato pile
Cream cheese forced through a coarse strainer.
In center of cheese
put a
Few bits of green pepper finely chopped. Serve
with cheese dressing.
[Illustration: Tomato salad]
Mix
2 tablespoons mayonnaise dressing with
2 tablespoons cream cheese. Add
1/2 teaspoon salt
1/2 teaspoon table sauce
1/2 teaspoon paprika and add very slowly
1/4 cup salad oil, beating with egg beater
until very thick. Add slowly
1 1/2 tablespoons vinegar. Keep in
cool place till ready to serve.
Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.
Mix very thoroughly
1/2 cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch. Add slowly
2 cups milk, scalded, and cook over boiling
water 20 minutes,
stirring until thickened and occasionally afterward.
Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries
or strawberries, and freeze.
If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
Put in top of double boiler
7/8 cup sugar and
3 tablespoons water. Stir until sugar
is dissolved as much as possible.
There will still be small sugar crystals remaining.
Wash sugar crystals
from inside of double boiler with pastry brush dipped
in cold water. Add
1 egg white, unbeaten. Place over
hot water and cook, beating constantly
with egg beater for 7 to 12 minutes or until mixture
will hold its shape.
Add
1 tablespoon marshmallow cream and
1/4 teaspoon vanilla, and fold over and
over until again stiff
enough to hold its shape. Add
1/3 cup (3) figs cut in small pieces and
1/3 cup nut meats cut in small pieces.
Pile on
Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness.
Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked.
Wipe
Fresh mint leaves, remove from stems and
rub each leaf gently with
the finger dipped in
Egg white slightly beaten. Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side
of the mint leaves.
Lay close together on a cake rack covered with wax
paper and leave in a
warm but not a hot place until crisp and dry.
Serve in
Tea with
Sliced lemon and
Loaf sugar.
Half fill a perforated tea spoon or tea ball with
Orange Pekoe, or other preferred tea.
Place in cup, add fresh
Boiling water, until cup is two-thirds
full. Remove tea spoon as soon
as tea is of the desired strength.
Two or three cups of tea can usually be made without emptying and refilling the tea spoon.
* * * * *
Grapefruit Baskets with Mints
Open Cheese and Bacon Sandwich
Mixed Sweet Pickles
Crab Meat and Tomato Jelly Salad
Egg Biscuits
Orange Layer Cake
Iced Coffee with Vanilla
Grapefruit prepared and put on ice
Cheese grated (or chopped) for sandwiches
Bacon cut same length as bread slices
Pickles may be made at any time
Tomato jelly and mayonnaise dressing made
Eggs, hard cooked
Celery (or endive) cut and put in cold water
Crab meat picked over and put on ice
Lettuce washed and put on ice in cheesecloth
Cake baked and one layer frosted
Cake filling made, except the whipped cream
Dry ingredients and shortening for biscuits combined
1/2 pound crab meat 3/4 pound bacon 3/4 pound cheese 1/2 pint milk 1 pint cream 3/4 pound butter 1 dozen eggs 1/2 pint salad oil 4 grapefruit 1 head lettuce 2 roots celery or 1/2 pound endive 5 oranges 2 lemons 1 green pepper 1 onion 1/4 can (1/2 pint) tomatoes 2 ounces (8) cream peppermints 1/4 pound cluster raisins 1 loaf bread 1/4 pound candied cherries 1 1/2 doz. small sweet cucumber pickles 2 yards narrow ribbon Small fresh flowers or fresh mint leaves 1/2 package gelatin 1/4 pound finely ground coffee
Cut in two
4 grapefruit. Insert two toothpicks
opposite each other on each half.
From one-half inch on each side of toothpick cut through
the skin
around the grapefruit one-fourth inch from the top
of each half,
leaving skin whole where toothpicks are inserted.
Loosen pulp and remove and discard seeds, membrane
and toothpicks. Sprinkle
pulp of each half with
1 cream peppermint, broken in pieces,
and chill. Bring the two strips of
skin together above the grapefruit and tie together
with
Narrow ribbon, for the handle. Insert
in the knot a sprig of
Flowers, berries or mint, and place on
doily on individual serving plates.
[Illustration: Grapefruit Basket]
Beat
3 eggs until light, add
3/4 pound soft cheese grated or put through
food chopper
1 1/2 teaspoons table sauce
3/4 teaspoon salt
1/2 teaspoon paprika
Few grains cayenne. Mix well and
spread on
8 slices bread cut one-third inch thick.
Cut
3/4 pound bacon in very thin slices the
length of the slice of bread.
Make bacon still thinner by pressing each strip on
a board with a broad
knife. Cover cheese with bacon and bake 8 or
10 minutes under gas flame,
or in hot oven.
Put in small agate or enamel saucepan
1 cup vinegar
1/2 cup sugar
1/4 teaspoon peppercorns
1/4 teaspoon blades of mace
1/4 teaspoon whole cloves, and cook 2
minutes. Add
1/2 cup candied cherries, cook 5 minutes;
skim out, add
1/2 cup large Malaga raisins in clusters
of two or three.
Cook 10 minutes, remove raisins and add
18 small sweet cucumber pickles and cook
10 minutes.
Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.
[Illustration: Mixed sweet pickles]
In a salad bowl lined with
Lettuce leaves, arrange separate piles
of
1/2 pound crab meat
3 hard-cooked eggs, chopped (use silver
knife so white will not discolor)
2 roots celery or
1/2 pound endive cut in small pieces,
and
Tomato jelly cut in cubes. Between
piles place
Green pepper free from seeds and cut in
strips. Make a nest of heart
leaves of lettuce in center and fill with
Mayonnaise dressing.
The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.
Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
1/2 tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery. Stir until gelatin
is dissolved, strain through fine
strainer, and mold in small bread pan that measures
about 4 1/2 inches
by 8 inches.
Cut in 1/2 inch cubes for serving.
Sift into a bowl
1/2 teaspoon mustard
1/2 teaspoon sugar
1/2 teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly.
Measure
3/4 cup salad oil and add 3 teaspoons
of the oil a drop at a time,
beating constantly. Then while beating, add it
1 teaspoon at a time
till mixture begins to thicken. When very thick,
add
1 tablespoon lemon juice and add remaining
oil rapidly. The whole
process should take about 7 minutes.
Sift together
2 cups bread flour, measured after sifting
once
5 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar. Work in with
fingers
2 tablespoons shortening. Add
1 egg yolk, slightly beaten, mixed with
2/3 cup milk, cutting it in with a knife.
Toss on floured cloth or
board and knead 5 minutes. Shape in any way suggested
below. Bake 15
minutes at 400 degrees F. Brush with milk or melted
butter just before
removing from the oven.
Make in small round balls and bake in muffin pans.
Bake 2 round balls in each muffin pan, brushing between with melted butter.
Bake 3 round balls in each muffin pan.
Roll 1/4 inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans.
Prepare as above, sprinkling with sugar and cinnamon before rolling.
Prepare as above, sprinkling with chopped nuts and maple sugar before rolling.
Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners’ frosting.
Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.
Roll 1/2 inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.
Beat together until thick
2 egg yolks
1/4 teaspoon grated orange rind
4 tablespoons orange juice and
1/2 tablespoon lemon juice. Add
3/4 cup sugar gradually, continuing to
beat with egg beater. Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
1/4 teaspoon soda and
1/4 teaspoon salt. Grease an angel
cake or deep round tin and line
bottom with greased paper. Pour in cake mixture
and bake 30 minutes at
375 degrees F. Split, put
Orange cream filling between layers, and
frost top with
Boiled orange frosting.
Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed
add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar. Bring to boiling point,
stirring all the time. Cook
15 minutes over boiling water.
Add
1/2 teaspoon salt and
1 1/2 tablespoons lemon juice. Cool
and fold in
1 cup cream beaten stiff.
Put
1 cup sugar and
1/4 cup water in a small saucepan.
Stir until sugar is dissolved and
boiling point is reached. Do not stir after it
boils. Wash down sides
of saucepan with pastry brush dipped in cold water
to prevent formation
of crystals. Cook until syrup spins a 4 inch
thread when dropped from
spoon held at least 8 inches above pan. Pour
slowly onto
2 egg yolks beaten until thick and lemon
colored, beating constantly
with egg beater until mixture will hold its shape,
then add
Few gratings orange rind and
1/2 tablespoon orange juice and spread
on cake
2 egg whites may be used instead of egg yolks if preferred.
Add to
6 cups cold boiled or percolated coffee
1/2 teaspoon vanilla
1 cup cream and
Sugar to taste. Serve in tall glasses
with
Cracked ice.
[Illustration: Iced coffee]
* * * * *
Tomato Consomme with Pearls
Cream Muffins
Club Sandwich with Sweetbreads
Pickled Ripe Cucumber Rings
Apricots with Cream and Nut Brittle
Ginger Puffs
Spiced Tea
Pickled ripe cucumber rings prepared in the fall or
purchased in bottles,
or other sweet pickle or olives
Consomme ready to reheat
Sweetbreads cooked, cucumber sliced into ice water,
and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared
1 pair sweetbreads 1/2 pound bacon 1/2 pint cream 1 pint milk 1/2 pound butter 6 eggs 1 head lettuce 1 cucumber 3 ounces nut meats 1 quart can tomatoes 1 pint chicken stock or 2 chicken bouillon cubes 1 can apricots 1 loaf bread Pickles or olives 1/2 cup pearl tapioca 1/2 pint mayonnaise dressing 1 cream cheese 1/2 pound confectioners’ sugar 1 ounce tea 2 lemons
Soak
1/2 cup pearl tapioca over night in
1 quart cold water. Cook in same
water until tender and clear.
Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon
cubes dissolved in 1
pint water. Wash
2 eggs, slightly beat the whites and add
whites and shells to the soup.
Stir until soup boils, boil 2 minutes, remove from
heat and let stand 20 minutes. Strain through
double cheesecloth, add tapioca drained from water
and rinsed. Reheat and serve in bouillon cups.
A bit of
Red coloring may be added to intensify
the color.
Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
1/2 teaspoon salt. With fingers rub
in
1/4 cup butter or margarine, add
2 eggs well beaten and
7/8 cup thin cream. Mix thoroughly,
pour into greased muffin pans or
small fancy shaped tins and bake 12 minutes at 400
degrees F., and
5 minutes at 450 degrees F. Makes 16 small muffins.
When brought from market soak
1 pair sweetbreads 1 hour in
Water with
1 tablespoon vinegar. Parboil 20
minutes in
1 cup milk. Cool in cold water, drain
and cut in slices. On serving plate
for each person place
1 slice toast spread to the edges with
Butter worked until creamy. Cut in two diagonally
and cover with
1 or 2 washed and dried
Lettuce leaves, and with
Mayonnaise dressing. On lettuce place
a layer of
Sweetbread slices, cover with
Slices of cucumber which have been dipped
in
Mayonnaise dressing and with
2 slices bacon free from rind, cooked
until crisp.
Cover with
1 slice buttered toast, cut in two diagonally.
Place a
Small lettuce leaf on the toast and fill
with
Mayonnaise dressing. Sprinkle with
Paprika. Place on side of plate
Sweet pickled cucumber rings or
Olives, plain or stuffed.
[Illustration: Club sandwich]
Pare rind from
2 quarts ripe cucumbers, cut in slices
crosswise, and then stamp out
centers, making rings. Cover with
Cold water, add
1 teaspoon soda and let stand over night.
Next morning drain, cover
with cold water in which
2 tablespoons alum have been dissolved
and boil 10 minutes. Strain,
cover again with cold water, add
1 tablespoon ginger, boil 15 minutes.
Drain, measure water and discard.
Measure as much vinegar as there was water and to
each quart vinegar add
3 pounds granulated sugar
1/4 cup whole cloves and
1/4 cup stick cinnamon. Add fruit
and boil until clear.
Watermelon rind, cut in strips, may be used instead of cucumber.
Drain
1 can apricots, cook syrup 10 minutes,
add fruit and cook 3 to 5 minutes,
or until tender. Cool and pour into serving dish.
Sprinkle with one-half
the nut brittle. Beat
1/2 cup cream until stiff, add slowly
1/4 cup sugar
1/2 teaspoon vanilla
Few grains salt and half remaining brittle.
Pile cream on the apricots,
sprinkle with remaining brittle and serve as cold
as possible. Other
canned fruit or orange sections may be used instead
of apricots.
Put
1/2 cup sugar and
1/2 cup water in saucepan and boil quickly
until syrup is a golden
brown. Remove from fire, add
2/3 cup chopped nut meats and turn into
lightly greased pan. Cool and
pound until broken into very small pieces.
Beat
1 egg until light, add
1/2 cup sugar
1/2 cup molasses and
1/4 cup shortening melted in
1/2 cup warm water. Add
2 cups pastry flour sifted with
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon soda and
1/2 teaspoon salt. Combine mixtures
and bake in small greased tins
for 12 to 15 minutes at 400 degrees F. Frost if desired
with
Cheese Frosting.
With wooden spoon work
1 cream cheese until creamy and add gradually
1 1/2 cups confectioners’ sugar.
Beat
1/2 egg white until stiff and gradually
beat in the cheese mixture.
This frosting may be put on cookies or cake by forcing
through a pastry
bag and fine tube or paper cone, making lines or other
decorations.
It may be colored if desired.
Put in small saucepan
1 cup water and
1/2 cup sugar. Heat to boiling point
and when sugar is dissolved add
1 tablespoon whole cloves, crushed and
a
2 inch piece stick cinnamon broken in
pieces, tied together very loosely
in a piece of cheesecloth. Boil gently to 215
degrees F. or to a thin
syrup. When cool add juice of
2 lemons. Serve in small bowl, using
1 tablespoon syrup in each cup of tea.
* * * * *
Rose Apples en Surprise
Mock Lobster a la Newburg in Timbale Cases
Bacon Salad or Potato and Egg Salad
Corn Meal Rolls
Orange Mousse
Sour Cream Drop Cookies
South American Chocolate
Cookies made
Lettuce washed and put on ice
Dry ingredients and shortening for rolls mixed
Tins greased
Filling mixed for rose apples and rose apples chilled
Timbale cases made. May be reheated while cooking
Newburg
Dressing made, all but bacon fat
South American chocolate prepared
Mousse made and packed, 4 to 6 hours in advance
Dry ingredients measured for Newburg
Fish cooked and flaked
Bacon cut in small pieces or
Materials prepared for potato salad and dressing made
1/2 pound bacon 2 pounds haddock 2 quarts milk 1/4 cup sour cream 1/2 cup sour milk 1 1/2 pints cream 10 eggs 1/2 pound butter 1 green, pepper 1 onion 2 lemons 1 head lettuce Parsley 2 oranges 8 rose apples (small can) or small tomatoes 8 anchovies (or 1 small bottle) 2 pimientos Brown sugar 2 ounces candied cherries 1 ounce pistachio nuts 2 ounces raisins 1 ounce nut meats 1/2 pound vanilla sweet chocolate 1/2 cup mayonnaise dressing 1 pint salad oil 1/2 ounce coffee 1/4 pound corn meal 1 teaspoon gelatin 2 pickles
If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes 2 roots celery or 1 small cabbage 1/2 cup cream, sweet or sour
Hard cook
2 eggs. Reserve 1/2 yolk. Chop
remainder fine and mix with
2 tablespoons green pepper chopped
2 tablespoons pimiento chopped
4 anchovies chopped
1/2 teaspoon salt
Few grains pepper and
Few drops onion juice. Moisten with
Mayonnaise dressing. Fill
8 rose apples or small tomatoes from which
centers have been removed.
Cover with mayonnaise and garnish with
Strips of anchovy, laid crosswise.
Serve each rose apple or tomato on
a small plate sprinkled with
Chopped parsley mixed with reserved egg
yolk, rubbed through a
strainer.
[Illustration: Rose apples en Surprise]
Wipe a
2 pound haddock, remove skin and bones,
sprinkle with
Salt and steam 20 minutes over boiling
water. Cool and separate in
flakes. Melt
1/4 cup butter, add
1 tablespoon flour mixed with
3/4 teaspoon salt
1 teaspoon paprika
Few grains cayenne and
Slight grating nutmeg. Then add
1/2 cup milk gradually. Cook and
stir until sauce boils.
Add haddock flakes and
1 pimiento cut in strips and place over
hot water.
Just before serving add
2 egg yolks beaten slightly with
1/2 cup cream and
2 tablespoons lemon juice. As soon
as it is hot serve in
Timbale cases.
[Illustration: Mock lobster A la Newburg]
Sift together
1/2 cup bread flour
1/4 teaspoon salt
1 tablespoon sugar. Add gradually
1/2 cup water
1 egg slightly beaten
1 tablespoon salad oil. Strain mixture
into a cup and let stand
2 hours or over night. Put timbale iron in deep
saucepan and cover
with fat or oil. Heat fat until it browns a piece
of bread in 40 seconds.
Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.
Sift together
1 1/2 cups bread flour
1/4 teaspoon soda
3/4 cup corn meal
3 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar. Cut in
2 tablespoons shortening with a case knife.
Beat
1 egg, add
1/2 cup sour milk and combine mixtures.
Roll 1/2 inch thick, cut with
oval cutter, brush with
Melted butter, double over and place on
greased baking sheet. Bake
12 minutes at 450 degrees F.
Cut
1/2 pound bacon in tiny squares or force
through food chopper,
and cook until crisp. Reserve both bacon fat
and dice. Mix
2 teaspoons brown sugar
Few grains pepper
1/2 teaspoon paprika
1/4 teaspoon mustard. Add
4 tablespoons vinegar. Stir until
smooth. Add to
1/2 cup of the bacon fat and bring to
boiling point.
Sprinkle
Lettuce with the dice of cooked bacon
and just before serving pour
dressing over or pass it at the table.
Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or
pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.
Mix in double boiler
2 teaspoons flour
1 teaspoon salt
1 teaspoon mustard
1 1/2 teaspoons powdered sugar and a
Few grains cayenne; add
1 teaspoon butter and
1/3 cup vinegar. Cook over boiling
water, stirring constantly until
mixture thickens; add
1 egg yolk, and stir and cook 1 minute.
Cool and just before serving
add
1/2 cup heavy cream, sweet or sour, beaten
until stiff.
[Illustration: Orange mousse]
Put in saucepan
3/4 cup sugar, add
Grated rind of 1 orange and
1/4 cup cold water. Stir and boil
1 minute. Soak
1 teaspoon gelatin in
2 tablespoons cold water and dissolve
in the hot syrup.
Add
2/3 cup orange juice and
2 tablespoons lemon juice. Place
on ice, and when it begins to
thicken, fold in
1 1/2 cups cream beaten stiff,
1/4 cup pistachio nuts, shredded,
1/4 cup candied cherries cut in pieces.
Fill ring mold or baking
powder boxes with mixture. Cover with greased
paper and tin covers.
Surround with two parts ice mixed with one part salt
and let stand 3
hours. Unmold and serve cut in slices. Molds
may be decorated with
Pistachio nuts and
Candied cherries, before filling with
mixture.
Cream
1/4 cup butter or margarine. Add
gradually
1/2 cup sugar and
1 egg, well beaten. Dissolve
1/4 teaspoon soda in
1/4 cup rich sour cream. Add to first
mixture alternately with
1 1/4 cups pastry flour sifted with
1/4 teaspoon salt and
2 teaspoons baking powder. Add
1/2 teaspoon vanilla
1/4 cup raisins cut in pieces and
1/4 cup nut meats cut in pieces.
Drop by spoonfuls on greased tin
sheet, and bake in a moderate oven.
Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking.
Melt
1/2 pound (1 cake) vanilla sweet chocolate
over hot water, add slowly
1 cup strong hot coffee and boil 1 minute.
Add to
6 cups scalded milk, beat until a thick
froth forms on top, and leave
over hot water 10 minutes. Serve with
Whipped cream sweetened and flavored,
or chill and serve in tall
glasses with
Cracked Ice.
* * * * *
Apple Ball Cocktail
Sauted Oysters with Celery Sauce or Celery Cheese
Toast
California Lettuce with Russian or Thousand Island
Dressing
Orange Biscuits
Molasses Pie
Iced Tea with Ginger Ale
Molasses pie made
Celery cooked for celery sauce
Mayonnaise and Russian dressing made
Dry ingredients and shortening mixed for biscuits
Lettuce washed
Fruit prepared for cocktail
Cheese grated
Tea made
1 pint selected oysters or 1/2 pound cheese 4 eggs 1 cup milk 2/3 cup cream 1/2 pound butter 2 roots celery 1 large or 2 small heads California lettuce 1 orange 3 lemons 8 apples (perfect in shape and uniform in size) 1/4 pound white or Tokay grapes 1 loaf bread 1/4 cup chili sauce 1/4 pound demi-tasse sugar 1 1/2 cups molasses 1/2 pound walnuts 4 individual tea bags 1 quart ginger ale 1/3 cup maraschino cherries 1/4 pound common crackers 1 chicken bouillon cube or chicken stock 1 pimiento 1 green pepper 1/2 cup mayonnaise dressing Parsley
Cut tops from stem end of
8 choice apples. Remove inside of
apples with a French ball cutter,
putting balls in
2 cups cold water with
Juice of 1 lemon. Reserve tops of
apples, cores, and small pieces for
apple sauce. Put
Apple shells in
1 quart cold water to which is added
1 teaspoon salt. Remove skins and
seeds from
1/4 lb. (1 cup) white grapes. Just
before serving drain apple shells.
Remove apple balls from the water.
Drain and mix with the
White grapes and with
1/3 cup maraschino cherries and fill apple
shells. Mix
3 tablespoons syrup from maraschino cherries
with
Juice of 1/2 orange and put over the apple
balls. Serve apple shells
in individual dishes or cocktail glasses surrounded
with
Crushed Ice.
Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.
Grapes may be bought in cans if fresh grapes are not in market.
Put in saucepan
Tops, cores, and small pieces of apple
removed in the making of apple
shells. Add
3/4 cup water in which apple balls were
soaked and cook gently until
apple is soft. Rub through a strainer. Add
3/4 cup sugar, and stir and cook until
sugar is dissolved and sauce is
of the proper consistency. This may be used at
another meal.
Put
1 pint oysters in strainer over a bowl
and over them pour
2 tablespoons cold water, reserving liquid.
Pick over oysters, removing
any bits of shell that may adhere to tough muscle.
Crush
5 common crackers on board with rolling
pin or put through food chopper,
and sift the
Crumbs. There should be 1/2 cup.
Coat each oyster with the cracker crumbs.
Saute in
4 tablespoons melted butter or cooking
oil. When brown on one side turn
and brown the other side. Cover
8 slices of toast, cut in three strips
each, with
Celery sauce, and serve an oyster on each
piece of toast.
Separate stalks from
2 roots celery and wash thoroughly.
Cut lengthwise and crosswise in
small pieces. There should be 1 1/3 cups.
Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or
until tender.
Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube. Melt in
saucepan, chafing dish or electric
grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. Stir until smooth
and add the
2 cups celery water and chicken stock.
Stir and boil 1 minute. Add
Cooked celery and bring to boiling point.
Mix
1 egg yolk and
2/3 cup cream. Add to first mixture
and cook 2 minutes over hot water,
stirring constantly.
Make above recipe for Celery Sauce, adding
1 cup grated cheese when celery is added.
Stir until cheese is melted.
Add
1/2 teaspoon table sauce, then add
1 egg yolk and
2/3 cup cream as above and cook over hot
water 2 minutes, stirring
constantly. Serve on
Toast or crackers.
1 egg white beaten stiff may be added just before serving.
Use California lettuce if obtainable. Remove
outside leaves and cut lettuce in halves and cut each
half in two or four pieces according to the size of
the head. Let stand in ice water until crisp.
Place in cheesecloth on the ice or in a covered pail
until needed. Serve on salad plates with
Russian Dressing or with Thousand Island
Dressing.
Dressing may be passed separately if preferred.
Measure
1/2 cup mayonnaise dressing, add
1/4 cup chili sauce
1 tablespoon pimiento cut in small pieces
1 tablespoon green pepper cut in small
pieces and
1 tablespoon celery cut in small pieces,
and mix thoroughly.
Add to
Russian Dressing just before serving
1/4 cup cream, beaten stiff.
1921 Chili sauce
Force through food chopper
3 green bell peppers
1 red bell pepper and
4 large onions. Put in saucepan with
12 large tomatoes or
1 quart canned tomato
1 quart vinegar
1 cup sugar
1/4 teaspoon oil of clove
1/4 teaspoon oil of cinnamon
3 tablespoons salt
3/4 teaspoon allspice
3/4 teaspoon mustard
3/4 teaspoon soda and
1 tablespoon table sauce.
Cook until soft and rub through puree sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency.
Sift together
2 cups bread flour
5 teaspoons baking powder and
1 teaspoon salt. With tips of fingers
rub in
2 tablespoons shortening. Twenty
minutes before the meal is to be
served add
7/8 cup milk, mixing with a knife.
Roll out 3/4 inch thick and cut with
round cutter 1 inch in diameter. Place close
together on a greased tin
sheet. Break
16 lumps demi-tasse loaf sugar in halves
and squeeze the
Juice of 1/2 orange. Dip pieces of
sugar one at a time in the orange
juice and push a piece down in the center of each
biscuit. Grate
Orange rind over the biscuits and bake
15 minutes in a hot oven
or at 450 degrees F.
Put in mixing bowl
5 tablespoons shortening
3 tablespoons ice water and
1/2 teaspoon salt, and work until creamy,
using wooden spoon. Add
1 cup pastry flour and mix by cutting
with a knife.
Sprinkle pastry cloth or board with
2 tablespoons flour. Pat with rolling
pin and roll the pastry to fit
a large pie plate. Line the plate with the pastry
and build up a fluted rim.
Put in mixing bowl
3/4 cup sugar
1/4 cup flour and
1 teaspoon salt and mix well. Add
1 1/2 cups molasses
3 egg yolks slightly beaten
3 tablespoons melted butter
3/4 cup nut meats cut in fine pieces.
When well mixed pour into the
unbaked crust. Bake 10 minutes in a hot oven,
500 degrees F., to cook
the crust and set the rim. Then reduce the heat
to 350 degrees F. and
bake 40 minutes. Cover with
Meringue. Bake 12 minutes. Cool
before serving.
[Illustration: Molasses pie]
Beat
4 egg whites until stiff and dry.
Beat in gradually
1/3 cup powdered sugar
1/8 teaspoon salt and
1/2 teaspoon vanilla. Remove egg
beater and fold in
1/3 cup powdered sugar. Put on pie,
making rough with a spoon, or
using pastry bag and rose tube, and bake 12 minutes
at 350 degrees F.
Bring to boiling point
1 quart fresh cold water. Add
4 individual tea bags or 4 heaping teaspoons
Orange Pekoe tea. Cover
and let stand 2 minutes. Strain over a
Large piece of ice. Just before serving
add
1 quart ginger ale. Serve with
Sugared lemon slices.
Cut in slices
2 large lemons and lay on a plate.
Sprinkle with
4 tablespoons sugar. Turn over and
sprinkle with
2 tablespoons sugar. Just before
serving arrange
Lemon on lemon plate with lemon fork.
Put any extra
Syrup into the tea. Use one or more slices lemon
in each glass of tea.
* * * * *
Chow Mein or Chop Suey
Pepper Jam Sandwiches
Frozen Fruit Salad
Crackers and Cheese
Cream Caramel Layer Cake
Percolated Coffee
Cream caramel layer cake made, filled and frosted
Pepper jam filling made
Materials prepared for chow mein or chop suey
Fruit (except banana) ready for salad
Mayonnaise dressing made
Lettuce washed
1 1/2 pounds pork chops or 1 large broiler 1 cream cheese 1 pint cream 1/2 pint milk 1/2 pound butter 5 eggs 1 onion 1 bunch celery 1/4 pound dried mushrooms 3 red peppers or 1 small can pimientos 1 lemon 1 banana 1 head lettuce 1/2 loaf dark Graham bread 1/2 loaf white bread Chicken stock Soyu sauce 1/2 cup canned apricots 3/4 cup pineapple and syrup 3/4 cup maraschino cherries and syrup 1 package small round crackers 4 stuffed olives 1 package confectioners’ sugar 1/4 pound coffee 3 cups salad oil 2 ounces chocolate 1/3 cup mayonnaise dressing 1 teaspoon gelatin
6 Chinese water chestnuts 1/2 pound bean sprouts 1/4 pound (1 can) bamboo shoots
Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers.
Cut in 1-inch strips
1 pound fresh pork or white meat of chicken,
or lobster or crab meat, and
cook in frying pan 5 minutes with
2 tablespoons fat. Add
1 cup water or stock mixed with
1 teaspoon cornstarch. Simmer 3 minutes
or until, meat is tender. In
another frying pan put
2 tablespoons fat, add
1 onion cut lengthwise in very fine pieces.
Cook 3 minutes, add
1 bunch celery cut in very fine strips
2 inches long, and
1/4 pound dried mushrooms soaked 2 hours
in
Cold water, drained and cut in thin slices.
Cook 3 minutes, stirring
constantly. Combine mixtures, add
1 teaspoon salt
1/4 teaspoon pepper and
Few grains cayenne. Pour over fried
noodles.
If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein.
With Chow Mein pass
Soyu sauce.
Boiled rice may be served with Chow Mein or Chop Suey.
Beat
1 egg slightly, add
1/2 teaspoon salt and
Flour enough to make a very stiff dough.
Knead, toss on a floured cloth
or board, roll as thin as possible, sprinkle with
flour, fold in layers
about 2 inches wide, slice very thin, shake strips
apart, and fry until
delicately brown in
1 pint salad oil. Drain on soft paper.
Cut in 1-inch strips
1 pound white meat of chicken, or pork,
veal, crab or lobster meat,
and cook 5 minutes in frying pan in
2 tablespoons chicken or other fat.
Cut
1 cup celery in thin slices crosswise,
add
1 onion peeled and cut in thin slices
6 mushroom caps peeled and sliced
6 Chinese water chestnuts peeled and sliced.
Cook vegetables 5
minutes in
2 tablespoons chicken fat or butter.
Add
1/2 pound bean sprouts
1/4 pound bamboo shoots cut in diamond-shaped
pieces
1 teaspoon Soyu sauce
2 cups chicken stock or water and the
cooked meat, and simmer gently
until bean sprouts and meat are thoroughly cooked.
Season with
Salt and
Few grains pepper.
Cut an equal number of slices of
Dark Graham bread and
White bread, remove crusts, and spread
bread with
Creamed butter. On one slice of white
bread spread
Pepper jam, cover with slice of Graham
bread, spread with
Butter and pepper jam and cover with a
slice of white bread. Make other
sandwiches with Graham bread on the outside and white
bread for the center
layer.
Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.
Drain
1 small can pimientos and force through
food chopper.
Put in saucepan, add
3/4 cup sugar and
1/2 cup vinegar, stir until sugar is dissolved
and boil gently to
220 degrees F. or until mixture is the consistency
of jam. Pour in small
sterilized glasses and when cool cover with melted
paraffin.
If preferred, use
3 sweet red peppers in place of pimientos.
Remove seeds, force through
food chopper, sprinkle with
Salt and let stand 3 or 4 hours.
Drain, rinse, and finish as above.
Beat
2/3 cup heavy cream until stiff, and gradually
beat in
1/3 cup mayonnaise dressing
1 teaspoon gelatin soaked in
3 tablespoons pineapple syrup and dissolved
over hot water
1 teaspoon powdered sugar
2 tablespoons lemon juice and
1 tablespoon maraschino syrup. Fold
in
1/2 cup canned apricots, cut in small
pieces 1 banana, cut lengthwise and crosswise in
small pieces
3/4 cup pineapple, cut in dice
1/2 cup maraschino cherries, cut in slices.
Freeze like ice cream.
Remove with round ice cream scoop, and serve on
Heart leaves of lettuce. Cut
Maraschino cherries in 4 pieces lengthwise
and put on top of each salad.
[Illustration: Crackers and cheese]
Moisten
Cream cheese with
Milk to make of consistency to spread
easily. Spread on
Small round crackers. Put thin slice
Stuffed olive in center of each cracker
and a tiny
Cheese ball sprinkled with
Paprika in hole of olive. Do not
spread crackers till ready to serve.
Cheese balls may be made in advance.
Beat until thick
3/4 cup heavy cream
1 cup sugar and
1/4 cup water. Add
1 cup bread flour sifted with
2 teaspoons baking powder and
1/4 teaspoon salt. Add
3 egg yolks and
1 whole egg, well beaten, and
2 tablespoons chocolate caramel syrup.
Bake 20 minutes at 400 degrees F.
in 2 layer cake pans 7 inches square, and put together
with
Chocolate Caramel Frosting between and
on top.
Melt
2 squares bitter chocolate over hot water.
In a saucepan put
3/4 cup sugar and
1/4 cup water, and cook until it forms
a dark brown syrup. Add
1/2 cup boiling water and cook until thick.
Add slowly to the melted
chocolate and stir until smooth.
For frosting boil
Chocolate caramel syrup remaining from
cake and cook to soft-ball
stage. Beat
2 egg whites until stiff and continue
beating while slowly adding
the syrup. Then add, a little at a time, enough
Sifted confectioners’ sugar to make
of right consistency to spread.
Add to
2/3 glass iced milk
2 to 3 tablespoons chocolate caramel syrup.
Mix well and strain
into glass.
Put
1 cup finely ground coffee in upper part
of glass coffee pot, put
6 cups hot water in lower part. Light
alcohol lamp.
When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.
* * * * *
Anchovy Canape
Shellfish a la Queen
Stuffed Celery Sandwich
Butterscotch Biscuits
Orange and Grapefruit Salad
Chocolate Float
Cocoanut Cakes
Orange Opera Fudge
Salad dressing made
Dry ingredients and shortening mixed for biscuits
Butter and sugar mixed for spreading the biscuits
Cocoanut cakes made
Filling for sandwiches made
Custard for frozen chocolate made
Two eggs hard cooked
Orange opera fudge made
1/2 pint oysters 1/2 pint scallops 1 1/2 pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound butter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk 1/2 pound shredded cocoanut Anchovy paste 1 pimiento 1/2 pound brown sugar 1/4 pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives 1/2 tablespoon white corn syrup 3 ounces shelled almonds Vegetable or beef extract
Put
2 eggs in top of double boiler, cover
with boiling water and cook
over boiling water or on back of stove for 60 minutes.
Chop the whites (with silver knife to prevent discoloring),
and rub yolks through a coarse strainer. Cut
8 slices bread in pieces 4-1/4 inches
long by 2 3/4 inches wide and
1/4 inch thick. Saute in
Butter on one side only. Spread other
side with
Anchovy paste. Divide diagonally into 3 sections,
having 2 end sections half a square. Sprinkle
end sections of the bread with
Egg yolk and the center with
Egg white. Separate sections with
narrow strips of
Pimiento. Serve as an appetizer.
[Illustration: Anchovy Canape]
Force through food chopper enough
Carrot to make 3/4 cup. Put into
saucepan with
3 tablespoons butter and
1 teaspoon scraped onion, and cook 10
minutes or until brown, stirring
frequently. Add
4 tablespoons flour and when smooth add
1 cup boiling water in which is dissolved
1 teaspoon vegetable or beef extract,
and stir until sauce boils.
Add
1 1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice and a
Few grains cayenne. Remove meat from
a
1 1/2 pound lobster and cut in pieces
the size of scallops.
Place
1/2 pint oysters in strainer over bowl
and rinse with
2 tablespoons cold water, reserving all
liquor. Pick over oysters to
be sure that there are no pieces of shell adhering
to them, add oysters
to liquor, and cook them until the edges curl.
Drain, reserving both
liquor and oysters, and in the liquor cook
1/2 pint scallops 5 minutes or until tender.
To the oyster liquor add
Cream to make 1 cup; add to the sauce
and bring to boiling point.
Add oysters, scallops, and lobster and serve very
hot, garnished with
bits of
Pimiento and
Truffles or ripe olives.
Mix
1 cream cheese with
2 tablespoons celery chopped fine
1 tablespoon chopped, stuffed olives
1/4 teaspoon salt
1/8 teaspoon paprika and
Enough milk to make it the right consistency
to spread. Cut
Bread in circles 1/4 inch thick.
Cut centers from one-half the pieces
of bread. Spread bread with
Creamed butter and with sandwich filling.
Place a ring of bread
on a whole circle of bread. Garnish each sandwich
with a
Slice of stuffed olive in the center.
Sift together
2 cups bread flour
5 teaspoons baking powder and
1/2 teaspoon salt. Work in with tips
of fingers
2 tablespoons shortening, add
7/8 cup milk, stirring with a knife.
Roll thin, spread with
1/3 cup butter, creamed and mixed with
3/4 cup brown sugar. Roll up like
a jelly roll, cut off pieces 1 inch
thick, put in greased muffin pans cut side up, and
bake 15 minutes at
400 degrees F. This makes 16 biscuits.
[Illustration: Butterscotch biscuits]
Pare
3 oranges and
2 grapefruit, removing membrane with the
skin, then remove sections
free from membrane. Arrange on
Lettuce leaves on individual plates in
the form of stars, outlining the
sections of the fruit with figs cut in narrow strips.
Put a
Spoonful of salad dressing in the center
of each star and garnish,
if desired, with
Maraschino cherries.
Any preferred salad dressing may be used. Dates
may be used instead of figs.
The fruit may be arranged on slices of
Pineapple if desired.
Chopped nuts may be sprinkled over the salad.
Beat
1 egg until thick and lemon colored, and
add
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper and
1/2 teaspoon paprika, then add
1/3 cup vinegar
1/3 cup condensed milk and
1/4 cup melted butter. Beat thoroughly,
but do not cook. Chill before
serving.
Put
2 tablespoons chocolate syrup in tall
glass and fill with
Ice-cold rich milk. Shake thoroughly,
add a
Spoonful of frozen chocolate and serve
immediately.
Melt
2 squares unsweetened chocolate over boiling
water, add
2/3 cup sugar and
Few grains salt and stir until well mixed.
Pour on gradually
3/4 cup boiling water and stir until smooth.
Boil 5 minutes, cool,
turn into a jar and keep in ice box or cold place.
Four times this
amount may be made and kept on hand for use with hot
or iced milk.
Put in double boiler
1 pint milk and 1 1/4 squares chocolate.
When milk is scalded and chocolate melted
pour gradually onto
3/4 cup sugar, mixed with
1 egg yolk and
Few grains salt. Return to double
boiler and cook and stir for
1 minute. Chill, and just before freezing add
1/2 cup cream, beaten stiff, and
1/2 tablespoon vanilla. Freeze, using
three parts ice to one part salt.
Mix thoroughly
2 1/2 cups shredded cocoanut
2/3 cup condensed milk and
1 teaspoon vanilla. Beat
2 egg whites until stiff, combine mixtures,
shape into cakes, using
a knife and spoon, and allowing 1 rounding tablespoon
mixture to each
cake. Place on greased tin sheets 1 inch apart.
Bake in moderate
oven or at 350 degrees F. for 20 minutes.
Cover
1/2 cup shelled almonds with
Boiling water, boil 1 minute; drain, cover
with
Cold water, remove skins and roast in
hot oven until delicately brown,
then chop them. Put in saucepan
1 1/3 cups sugar
1/2 tablespoon white corn syrup and
3/4 cup cream. Cook to 236 degrees
F. or until a soft ball is formed in
cold water, stirring constantly to prevent burning.
Pour out onto marble
slab or large platter which has been wiped with cheesecloth
wrung out
of cold water. When cool add grated rind of
1/2 orange, bit of
Orange color paste, if convenient, and
Few grains salt. Work with broad
spatula until candy begins to get firm,
add chopped almonds and pack into greased tin or between
bars. Cut in
cubes for serving.
* * * * *
Creamed Eggs and Mushrooms with Bacon Curls
Marmalade Biscuits
Pineapple Salad
Cooked Mayonnaise Dressing
Butterscotch Parfait
Arcadia Cakes
Coffee
Orange marmalade made at any time
Cakes made
Salad dressing made
Dry ingredients and shortening for biscuits mixed
Eggs hard cooked
Bacon rolled ready to fry
Butterscotch parfait up to point where egg whites
and cream are added.
These may be added and mixture frozen
4 to 6 hours in advance
Lettuce washed
Pineapple and nuts cut
1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound butter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners’ sugar 1/2 tablespoon corn syrup 1/2 pint salad oil
Put
6 eggs in top of double boiler. Cover
with
Hot water, bring to boiling point, place
over boiling water or on
back of range and let stand 60 minutes. Remove
shells and cut eggs
in eighths lengthwise. Remove skins and stems
from
1/2 pound mushroom caps and cut in slices
lengthwise.
Cover stems and skins with
1 1/2 cups cold water, heat slowly to
boiling point, simmer gently
20 minutes and strain. Melt
1/3 cup butter, add
1/3 cup flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. When smooth
add
Stock strained from mushroom skins, with
enough
Top milk or thin cream to make 3 cups.
Stir until sauce boils. Saute
mushroom caps in
1 tablespoon butter for 3 minutes.
Add to sauce with the
Hard cooked eggs. When thoroughly
heated turn out on a platter and
arrange
Bacon curls over the top.
4 small cooked potatoes cut in pieces
or
1 cup cooked macaroni or
1 small can asparagus cut in pieces may
be used instead of
mushrooms.
Place thin strips of
Bacon on a board and with a broad-bladed
knife press strips out
as thin as possible. Roll each slice into a curl
and fasten with a
wooden toothpick. Cook until crisp and delicately
brown in hot
Bacon fat deep enough to cover the curls
of bacon.
Drain on brown paper and remove toothpicks.
Sift together
2 cups bread flour
5 teaspoons baking powder and
1 teaspoon salt. With tips of fingers
work in
2 tablespoons shortening. Add
7/8 cup milk, stirring with a knife.
Toss on a floured cloth or board
and roll out 1/4 inch thick. Cut in oval shapes
6 inches long and 3 inches
wide with round ends. Lay on tin sheet.
Make 1/2-inch cuts 1 inch from and
parallel with the ends. Put
1 teaspoon of orange marmalade in the
center.
Bring one end of dough through hole in other end.
Press edges together
and bake in hot oven or at 450 degrees F. for 15 minutes.
Pastry may be
used instead of baking powder biscuit dough for these
turnovers.
Remove skins in quarters from
2 oranges and
1 lemon, close to the pulp. Break
up pulp and remove seeds. Add
1/2 cup water and simmer in covered saucepan
for 45 minutes. Boil
rind from oranges and lemons with
4 cups water in covered saucepan for 20
minutes. Drain and discard
water. With sharp-edged spoon scrape out and
discard white part of skins,
leaving only yellow rind. With sharp knife shred
yellow rinds just as
thin as possible in pieces about 1 inch long.
Simmer shredded rinds
again in
2 1/2 cups water in covered saucepan for
15 minutes.
Drain and discard water. Mix cooked pulp with
rinds. Measure
2 cups of mixed rind and pulp, adding
water if necessary to make up
this amount. Add
3 1/2 cups sugar and mix well. Stir
constantly and bring to vigorous
boil over hot fire. Boil hard for 3 minutes,
stirring constantly. Remove
from fire, add
1/4 cup commercial pectin. Stir well.
Let stand 5 minutes only,
stirring occasionally. Pour into glasses.
Drain juice from
1 can sliced pineapple and cut fruit in
1/4-inch cubes.
Pile in centers of
8 nests of lettuce leaves. Cover
1/4 cup pistachio nuts with
Boiling water and boil 1 minute.
Remove skins and cut in fine shreds.
Sprinkle over the pineapple.
Cut
5 ripe olives in narrow strips and sprinkle
over the nuts. Serve
Cooked Mayonnaise Dressing separately.
Mix in top of double boiler
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon paprika and
1/2 teaspoon mustard. Add
1/4 cup vinegar and
2 tablespoons salad oil. Stir until
smooth. Add
1/2 cup hot water and cook 15 minutes
in double boiler, stirring
occasionally. Cool and add
1 egg yolk slightly beaten, then add
1/2 cup oil gradually while beating constantly,
and fold in
1 egg white, beaten stiff.
Put in small saucepan
1 1/4 cups brown sugar
2 tablespoons butter and
1 1/2 cup water; stir until sugar is melted
and boil without stirring
to 238 degrees F. or until syrup forms a soft ball
when tried in cold
water. Pour slowly onto
3 egg yolks well beaten, and beat until
cold and thick.
(This mixture may be made the day before and kept
in a cool place, if
desired.) Fold in
3 egg whites beaten stiff
1 teaspoon vanilla
1 1/2 cups heavy cream beaten stiff and
1/2 cup nut meats broken in pieces.
Put in paper cases, sprinkle with
nuts and place in can of ice cream freezer with waxed
paper and cardboard
between the layers. Surround can with ice and
salt, allowing 2 quarts ice
mixed with 1 quart salt, using more ice and salt mixture,
if necessary.
Leave 4 hours or until frozen. Mixture may be
frozen in small baking
powder boxes or ice cream molds instead of in the
paper cases.
[Illustration: Butterscotch parfait]
Scald and dry a small mixing bowl, put in
3 tablespoons butter and rub until creamy.
Add slowly
1/3 cup sugar; when smooth and light add
1 egg yolk and
3 tablespoons milk. Sift in
5/8 cup pastry flour and
3/4 teaspoon baking powder. Mix well,
then add
1 egg white beaten stiff. Bake in
greased and floured muffin tins
not more than 2 inches in diameter.
The finished cakes should be not more than three-fourths
of an inch
thick. Remove soft centers from cakes, taking
them out from the top;
fill cakes with
Cocoa Butter Cream, put cakes together
in pairs with the filling
inside, cover with
White Butter Cream and cover entire cake
with thin
Coffee Frosting. Decorate with reserved
cream forced through a very
small pastry tube of paper or tin.
The butter cream may be omitted and cakes be merely frosted on top if preferred.
Work
1/3 cup washed or fresh sweet butter until
very light and creamy, add
1 cup sifted confectioners’ sugar
and
1/2 teaspoon vanilla very gradually, and
beat until very light.
Reserve 2 tablespoons mixture for decoration.
Divide remainder in two portions. To one portion
add
1 tablespoon dry cocoa. Whip
4 tablespoons cream and add two-thirds
of it to the white butter
cream and fold remainder into that which contains
the cocoa. Use
as filling for cakes.
Mix
1/2 tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1 1/4 cups sifted confectioners’
sugar a tablespoon at a time,
beating constantly and occasionally setting over hot
water to keep
it lukewarm.
Put in upper part of percolator coffee pot
1 cup finely ground coffee. Pour
in
3 pints boiling water and percolate about
10 minutes.
Put
Cream and
Sugar in the cups. Pour in the coffee
and serve.
One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee.
* * * * *
Chicken and Clam Bouillon with Pimiento Cream
Chicken Terrapin
Waffles
Spiced Figs
or
Star Chicken Salad
Quick Parker House Rolls
Little Chocolate Cakes
Pineapple Smash
Chicken and clam bouillon made ready to reheat
Pimientos ready to be added to cream
Ingredients prepared for chicken terrapin or
Salad made
Spiced figs prepared at any time
Dry ingredients mixed for waffles or
Rolls baked or ready to bake
Pineapple mixture cooked
Cakes made
4 pound fowl 2 quarts clams in shell 1 quart milk 1/2 pint sour cream 1/4 cup cream 1/2 pound butter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint 1/2 pound pulled figs 1/4 pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives 1/4 bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 1/2 pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries 1/8 pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil 1/2 package gelatin 1/2 pound confectioners’ sugar
Wash and scrub
2 quarts soft-shell clams in shell, put
in kettle with
2 cup cold water, cover and cook till
shells open. Strain liquor
through double cheesecloth. Add enough
Chicken stock, well seasoned, to make
1 quart. Add more
Seasonings if needed and serve in bouillon
cups with
Pimiento cream. Clams may be used as steamed
clams, if desired.
[Illustration: Chicken and clam bouillon]
Mix
1/4 cup cream
Few grains salt and
2 tablespoons pimiento, rubbed through
a sieve. Beat until stiff and
serve on bouillon or on any cream soup.
Mash
Yolks of 3 hard-cooked eggs, add
5 tablespoons flour
1 teaspoon mustard
1 1/4 teaspoons salt
1/4 teaspoon white pepper and
3 tablespoons melted butter. Add
to
2 cups scalded milk and cook until thick.
Add
Whites of 3 hard-cooked eggs, finely chopped
Clean a
4 pound fowl and cook slowly for 1 1/4
hours, or until tender, in
1 quart boiling water with
6 slices carrot
2 stalks celery
2 slices onion
Sprig of parsley
2 teaspoons salt and
1/8 teaspoon pepper. Cool in the
stock.
Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.
Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.
Wash
1/2 pound pulled figs, and soak 1 hour
in
Cold water to cover. Drain, put in
saucepan with
1 cup vinegar and
1 1/2 cups sugar. Put in a cheesecloth
bag
1 tablespoon whole cloves and a
12-inch stick of cinnamon broken in pieces,
and cook all for 50 minutes
or until figs are tender.
Put in saucepan
1 cup syrup strained from spiced figs
or other spiced or sweet pickled
fruit. Bring to boiling point, add
1/4 cup commercial pectin, boil 1/2 minute
and turn into glasses or
individual molds.
Sift together
1 1/2 cups pastry flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soda; add slowly
1 1/4 cups sour cream or rich sour milk
or a mixture of the two, and
3 egg yolks, well beaten. Fold in
3 egg whites, beaten stiff. Use 1
large spoonful of mixture for each
waffle. Cook on hot waffle iron.
An aluminum electric waffle iron should not be greased. An iron one should be well greased.
Mix together
1 cup white meat of cooked chicken or
fowl cut in dice
3 whites hard-cooked eggs cut in dice,
and marinate with
2 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon salt and
1/8 teaspoon pepper. Cook
1 cup peeled white mushroom caps in
White stock until tender, then drain,
chill and cut in small pieces. Add
1 cup celery cut lengthwise and crosswise
in small pieces and
1 cup shelled Brazil nuts, peeled and
cut in small pieces. Soak
1 tablespoon gelatin in
1/4 cup cold water, dissolve over hot
water and add slowly to
1 cup mayonnaise dressing. Mix with
other ingredients and pack in
star-shaped mold. Chill, turn out on bed of
Lettuce leaves. Fill center and cover
outside with
Mayonnaise dressing and sprinkle with
3 yolks hard-cooked eggs rubbed through
strainer.
The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.
Sift together
2 1/2 cups bread flour
1 tablespoon sugar and
1 teaspoon salt. With tips of fingers
work in
2 tablespoons shortening. Add
1 yeast cake dissolved in
1/3 cup lukewarm water and
1/2 cup milk. Beat well, let rise,
turn out on floured cloth or board
and roll lightly 1/3 inch thick. Shape in long
ovals, dip lower half in
Melted butter, fold double, buttered side
up, and place in pans close
together. Let rise and bake in hot oven 10 minutes
at 425 degrees F.
and 10 minutes at 400 degrees F. Brush with melted
butter just before
removing from oven.
Put in double boiler
2 squares chocolate, broken in small pieces
1/2 cup milk and
2 egg yolks. Cook, stirring constantly
until thick and smooth. Remove
from fire and add
1 cup sugar and
3 tablespoons butter and
1 1/4 cups bread flour, alternately with
1/2 cup milk in which
1/2 teaspoon soda is dissolved. Beat
well and fold in
2 egg whites beaten stiff and
1/2 teaspoon vanilla. Pour into greased
individual tins and bake
15 minutes at 450 degrees F. Cover with
Cream frosting in different colors.
Beat
1 egg white until stiff, add
2 teaspoons cream
1/2 teaspoon vanilla and, slowly,
3/4 cup confectioners’ sugar, and
more if needed to make of right
consistency to spread. Divide into several portions,
and color with
a bit of
Color paste, pale yellow, pink, green,
or lavender.
Boil together for 10 minutes
2 cups water and
1 cup sugar. Add
1 pint can grated pineapple and
Juice of 3 lemons. To 1 cup of mixture
add
1/3 cup ice water and freeze until firm.
Cool remainder and strain
over block of ice. Add just before serving
1 1/2 pints ginger ale and serve in tall
glasses with a
Ball of the pineapple sherbet in each
glass. Garnish with sprigs of
Mint and
Maraschino cherries.
[Illustration: Pineapple smash]
* * * * *
Cream of Mushroom Soup
Tuna Fish a la King in Patty Cases
Cabbage and Carrot Salad
Thousand Island French Dressing
Bran Muffins
Maple Charlotte with Maple Pecan Sauce
and Sponge Cake
Coffee with Honey and Whipped Cream
Sponge cake made
Maple charlotte made
Salad dressing made except for the addition of cream
Dry ingredients and shortening mixed for bran muffins
Peppers cooked
Tuna fish flaked
Cabbage shredded
Ingredients measured for tuna fish a la king
Patty cases made and baked.
1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound shelled pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin
Chop
Stems from 1/2 pound mushrooms, add
Skins from mushrooms
1 slice onion and
3 cups chicken stock or 3 cups water in
which carrots have been
cooked, or 3 cups hot water in which 3 chicken bouillon
cubes have
been dissolved. Simmer 20 minutes and strain.
Melt
4 tablespoons butter or margarine, add
4 tablespoons flour mixed with
1 1/2 teaspoons salt and
1/4 teaspoon pepper. Add the strained
stock and stir until soup
boils. Add
2 cups scalded milk, and when soup again
boils, serve in bouillon cups.
This may be served at another meal if preferred.
Cook
1 large green pepper 2 minutes in boiling
salted water to which
has been added
1/8 teaspoon soda. Drain and cut
in strips. Cook 5 minutes in
1 1/2 tablespoons butter; remove pepper
and to butter add
1 tablespoon cornstarch and
1 tablespoon flour; then add
3/4 cup highly seasoned chicken stock
and
1/3 cup cream. Stir until sauce boils,
add the peppers
1 pound can tuna fish separated in flakes
1 pimiento cut in strips
Salt to taste and
Few drops onion juice. Peel
1/2 pound mushroom caps, saute in
2 tablespoons butter, and add to tuna
fish. Serve from the chafing
dish or in
Patty cases.
Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.
[Illustration: Tuna fish A la king]
Wash
1 cup butter, shape in circular piece,
reserve 1 tablespoon, and put
remainder in pan between two pans of ice. Work
the reserved butter into
1 1/2 cups bread flour, mix to a dough
with
5/8 cup ice water, knead 5 minutes, cover
and let stand 5 minutes.
Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.
After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.
Mix
2 cups shredded cabbage with
1/2 cup grated carrot and
1 apple cut in dice. Serve in nests
of
Lettuce or cabbage leaves with
Thousand Island French Dressing.
Put in small jar
1 1/4 teaspoons salt
1/3 teaspoon pepper
Few grains cayenne
1/2 cup salad oil
2 tablespoons vinegar
1/4 cup chili sauce
1/2 teaspoon table sauce. Just before
serving add
1/3 cup cream beaten stiff, and shake
thoroughly.
Beat
1 egg until light, add
2 tablespoons molasses or sugar
1 cup milk
1 cup bran
1/2 cup Graham flour or entire wheat flour
1/2 teaspoon salt
2 teaspoons baking powder and
1/2 cup seedless raisins. Mix well
and bake in greased and floured
muffin pans 20 minutes at 450 degrees F.
Soak
1 tablespoon gelatin in
2 tablespoons cold water. Boil
2/3 cup maple syrup until it spins a thread.
Add gelatin and stir
until dissolved. Pour slowly onto
2 egg whites, beaten stiff. Put in
a cool place and when it begins
to stiffen fold in
2/3 cup heavy cream beaten stiff.
Add
1/2 cup pecan nut meats broken in pieces.
Fill center of sponge cake
box with charlotte mixture and serve with maple pecan
sauce.
[Illustration: Maple charlotte]
Boil
3/4 cup maple syrup and
2 tablespoons butter to 232 degrees F.
or until syrup forms a very
soft ball when tried in cold water. Remove from
fire, and add slowly
1/4 cup cream. Keep hot over hot
water until ready to serve, then add
1/3 cup pecan nut meats.
Beat
2 egg whites until stiff and dry, and
add
1/4 cup sugar slowly while beating.
Beat
2 egg yolks, add
1/4 cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light.
Combine mixtures, and fold in
gently
1/2 cup pastry flour sifted with
1/4 teaspoon baking powder. Cream
1 tablespoon lard with
1 tablespoon flour and spread inside of
rim of Mary Ann cake pan.
Cover center with greased paper. Put in cake
mixture. Bake at 345
degrees F. for 30 minutes. Remove carefully from
pan, remove paper
and fill with maple charlotte or whipped cream.
If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.
Tie
1 cup ground coffee very loosely in small
cheesecloth bag. Put into
coffee pot with
6 cups cold water and
Several egg shells. Let stand 1 hour.
Bring to boiling point and boil
5 minutes. Add
1/2 cup cold water and let stand 3 minutes.
Serve coffee with
Honey to sweeten instead of sugar, and
Cream whipped.