,,for ,,luncheon ,,and ,,supper ,,guests 99 99 99 99 99 ,,ten ,,menus ,,more ,,than ,,one ,,hundred ,,recipes 99 99 99 99 99 ,,suitable ,,for ,,company ,,luncheons ,,sunday ,,night ,,suppers1 ,,afternoon ,,parties ,,automobile ,,picnics1 ,,evening ,,spreads ,,and ,,for ,,tea ,,rooms1 ,,lunch ,,rooms ,,coffee ,,shops1 ,,and ,,motor ,,inns 99 99 99 99 99 ,,by ,,alice ,,bradley ,,principal ,,of ,,miss ,,farmer',s ,,school ,,of ,,cookery ,,author ,,of ,,the ,,candy ,,cook ,,book ,,and ,,cooking ,,for ,,profit 99 99 99 99 99 ,,whitcomb ,,barrows ,,boston1 #aibc 99 99 99 99 99 ,,dedicated ,,to ,,the ,,thousands ,,of ,,women ,,who ,,like ,,to ,,entertain ,,their ,,friends ,,and ,,prepare ,,for ,,them ,,something ,,new ,,and ,,delicious ,,to ,,eat 99 99 99 99 99 ,,introduction ,meals of many courses are neither practical nor popular with the modern hostess4 ,for a company luncheon or supper it is not necessary to serve more than a hot dish1 a salad1 a biscuit or sandwich1 a dessert and a beverage4 ,a first course and a relish may be provided if desired4 ,,sunday ,,night ,,suppers ,the following menus were arranged especially as ,sunday night suppers1 but they are equally suitable for midday luncheons or high teas4 ,many of the dishes will be found desirable for afternoon teas or evening spreads1 and for use in tea and lunch rooms1 and for automobile picnics4 ,,preliminary ,,preparations ,preparations for ,sunday night suppers should be made on ,saturday as far as possible4 ,for a luncheon it is a help to have some things done the day before4 ,for picnics and parties much must be done in advance4 ,as an aid to the hostess we have listed after each menu what these preliminary preparations may be4 ,,cooking ,,at ,,the ,,table ,many of the hot dishes may be prepared in a chafing dish or on an electric grill4 ,for these1 much of the measuring may be done in advance1 the ingredients being put in small dishes on a tray4 ,coffee and tea may be made at the table with electric appliances4 ,,sandwiches ,,and ,,biscuits ,sandwiches may be made and wrapped first in dry cheesecloth1 then in damp cheesecloth1 and placed in a covered crock some hours before a meal4 ,the hot biscuits may be replaced by rolls or bread and butter if desired4 ,,automobile ,,picnics ,for picnics the beverages and hot dishes may be prepared at home and carried in thermos food jars4 ,the cold dishes may be packed in a small portable refrigerator4 ,the biscuits1 sandwiches1 cakes1 and cookies should be carefully wrapped in wax paper and packed in boxes4 ,ice creams may be taken in the freezer4 ,hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove4 ,in some menus it may be desirable to omit or modify a few of the dishes1 if food is to be carried several miles4 ,,market ,,orders ,supplies for use on ,sunday evening should1 of course1 be purchased on ,saturday4 ,to prevent any mistakes in ordering we have listed under each menu the foodstuffs that will be required4 ,supplies that are usually kept on hand are not listed1 as ,baking powder ,cayenne ,cornstarch ,bread flour ,pastry flour ,molasses ,mustard ,paprika ,pepper ,rock salt ,table salt ,granulated sugar ,soda ,spices1 whole and ground ,table sauce ,vanilla ,vinegar ,,how ,,to ,,buy ,some things are listed in the market orders that many people always have on hand4 ,this is for the benefit of those who do not prepare all their meals and have little space for seldom used supplies4 ,as far as feasible the amounts of material in the market orders are such as could be purchased4 ,they may differ somewhat from the amounts called for in the recipes1 thus leaving some foodstuff on hand4 ,in many cases it may be more economical to purchase in larger quantities than those given4 ,in some cases smaller amounts are called for than can be purchased1 as one-half can1 or one-fourth cup1 in case supplies on hand are adequate without purchasing more than required4 ,butter only is given in the market orders4 ,in cooking1 margarine1 lard1 and other shortenings may be used instead1 if preferred4 ,,measurements ,in all recipes measurements are made level4 ,measuring cups1 divided into thirds and quarters1 are used1 and tea and table measuring spoons4 ,cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon1 and are then leveled off with a knife4 ,tea and tablespoons are filled heaping with dry material1 and then leveled off with a knife4 ,flour should be sifted once before measuring4 ,,recipes ,,and ,,menus ,the recipes are planned to serve eight persons4 ,most of them may be divided for a smaller party4 ,the average cost of the menus is fifty cents per person4 ,some of the dishes may be made less expensive and rich by substituting milk for cream1 and by other substitutions and omissions that will suggest themselves to the resourceful hostess4 ,many types of dishes are given4 ,many variations are possible4 ,in some menus a choice of dishes is suggested4 ,a few recipes are given that are not called for in the menus4 ,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 recipe4 ,these recipes and menus have all been tested at ,miss ,farmer's ,school of ,cookery4 ,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 possible4 ,,boston1 ,,mass41 ,august1 #aibb4 99 99 99 99 99 ,,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 #a pound cooked ham #a cream cheese 7,roquefort flavor if desired7 #a quart milk #a pint cream #a_/b pound butter #f eggs #a_/b pound white grapes #c or #d oranges #b lemons #a pound 7#d small7 tomatoes #a green pepper #a head lettuce #a bunch mint #a_/b can sliced pineapple #h maraschino cherries #b tablespoons mayonnaise dressing #a_/b pint raspberry or strawberry syrup #a_/d pound figs #b ounces walnut meats #a ounce tea #a_/h pound cocoa #a loaf sandwich bread #a_/b pint grape or currant jelly or juice ,oil of spearmint #a package small round crackers #a ounce marshmallow cream #a cup salad oil ,loaf sugar ,,fruit ,,cup ,remove skin and seeds from #a_/b pound white grapes4 ,if grapes are firm1 boiling water may be poured over them and allowed to stand #a minute1 when skins will come off easily4 ,pare #b oranges1 removing white part with the skin1 and remove sections free from membrane4 ,cut #d slices canned pineapple in dice4 ,mix the fruit with #a_/c cup sugar #a tablespoon lemon juice #a_/b cup orange juice #a_/b cup syrup from canned pineapple1 and ,few grains salt4 ,put into ice cream freezer1 surround with ice and salt1 and stir occasionally until juice begins to freeze4 ,serve in cocktail glasses1 garnishing each glass with a ,maraschino cherry4 ,illustration3 ,,fruit ,,cup ,,hot ,,ham ,,sandwiches ,put #a pound cooked ham through food chopper4 ,add #d tablespoons creamed butter1 #a teaspoon mustard and #a teaspoon paprika1 and mix well4 ,cut ,bread in sixteen #a_/d-;inch slices1 spread eight slices bread with the ham mixture1 cover with remaining bread and press slices firmly together4 ,cut each sandwich in three strips4 ,beat #b eggs slightly and add #b cups milk4 ,dip sandwiches1 one at a time1 in this mixture1 and saut in butter1 cooking on one side until browned1 and then turning and browning the other side4 ,serve very hot4 ,other meat1 or marmalade or jam may be used in sandwiches in place of ham4 ,illustration3 ,,hot ,,ham ,,sandwiches ,,grape ,,or ,,currant ,,jelly ,wash and pick over ,fruit4 ,crush in kettle one layer at a time and boil1 stirring frequently1 until juice is extracted from pulp4 ,let drip through double piece of cheesecloth1 rinsed in cold water1 over night or till juice no longer drips4 ,do not squeeze4 ,to #a tablespoon juice add #a tablespoon alcohol2 stir and let stand #aj minutes4 ,if #b_/c of the mixture is cloudy use #b_/c cup sugar to each cup juice4 ,if all is cloudy use equal parts sugar and juice4 7,this is called the ,pectin ,test47 ,be sure that juice mixed with alcohol is discarded immediately4 ,measure remaining juice into kettle1 bring to boiling point1 add required amount of sugar and cook to #bbj degrees ,f4 or until mixture will show two distinct1 firm drops when dripped from side of spoon1 or when small amount will become firm when dropped on very cold saucer4 ,then skim and pour into sterilized glasses4 ,second ,extraction ,return fruit pulp to kettle1 add barely enough cold water to cover it1 bring slowly to boiling point1 stirring to prevent burning on2 cook #e minutes1 drain and finish as for first extraction1 boiling #e minutes before adding the sugar4 ,third ,extraction ,proceed as for second extraction4 ,oftentimes the juice from second and third extractions may be combined before being made up into jelly4 ,by making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled4 ,,tomato ,,salad ,,with ,,cheese ,,dressing ,cut #d tomatoes in halves in such a way that they come apart in points4 ,arrange each half in a nest of ,lettuce leaves4 ,in the center of tomato pile ,cream cheese forced through a coarse strainer4 ,in center of cheese put a ,few bits of green pepper finely chopped4 ,serve with cheese dressing4 ,illustration3 ,,tomato ,,salad ,,cheese ,,dressing ,mix #b tablespoons mayonnaise dressing with #b tablespoons cream cheese4 ,add #a_/b teaspoon salt #a_/b teaspoon table sauce #a_/b teaspoon paprika and add very slowly #a_/d cup salad oil1 beating with egg beater until very thick4 ,add slowly #a #a_/b tablespoons vinegar4 ,keep in cool place till ready to serve4 ,cream cheese with ,roquefort flavor is desirable in both the above recipes1 but the usual cottage or cream cheese may be used if preferred4 ,,cocoa ,,ice ,,cream ,mix very thoroughly #a_/b cup dry powdered cocoa ,few grains salt #a cup sugar and #a tablespoon cornstarch4 ,add slowly #b cups milk1 scalded1 and cook over boiling water #bj minutes1 stirring until thickened and occasionally afterward4 ,pour over #b eggs well beaten1 chill1 and add #b cups cream beaten stiff #a teaspoon vanilla and #a cup syrup drained from canned raspberries or strawberries1 and freeze4 ,if frozen in a vacuum freezer1 put mixture in center can of freezer2 cover1 invert freezer1 and fill outer compartment with finely crushed ice mixed with half the amount of rock salt4 ,open the freezer occasionally1 scrape cream from sides and mix well1 using a long-bladed knife4 ,if frozen in an ordinary freezer1 it is not necessary to beat the cream4 ,put mixture in can of ice cream freezer1 surround with three parts ice and one part salt4 ,let mixture stand #e minutes1 then turn crank slowly until mixture is stiff4 ,when frozen drain off ice water and repack1 using four parts ice and one part salt4 ,,fig ,,marguerites ,put in top of double boiler #g_/h cup sugar and #c tablespoons water4 ,stir until sugar is dissolved as much as possible4 ,there will still be small sugar crystals remaining4 ,wash sugar crystals from inside of double boiler with pastry brush dipped in cold water4 ,add #a egg white1 unbeaten4 ,place over hot water and cook1 beating constantly with egg beater for #g to #ab minutes or until mixture will hold its shape4 ,add #a tablespoon marshmallow cream and #a_/d teaspoon vanilla1 and fold over and over until again stiff enough to hold its shape4 ,add #a_/c cup 7#c7 figs cut in small pieces and #a_/c cup nut meats cut in small pieces4 ,pile on ,small round crackers and bake at #cge degrees ,f4 for #aj minutes or until delicately brown4 ,this rule will cover #c dozen small crackers4 ,should frosting be too soft to hold its shape after adding marshmallow cream1 it may be again placed over hot water1 and folded gently over and over1 until it becomes slightly granular around the edges4 ,remove from hot water1 and continue folding over gently until of the desired stiffness4 ,,marshmallow ,,frosting ,use above mixture with or without figs and nuts as a cake filling or frosting4 ,it need not be baked4 ,,candied ,,mint ,,leaves ,wipe ,fresh mint leaves1 remove from stems and rub each leaf gently with the finger dipped in ,egg white slightly beaten4 ,mix #c tablespoons granulated sugar with #c drops oil of spearmint1 and sift over each side of the mint leaves4 ,lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry4 ,serve in ,tea with ,sliced lemon and ,loaf sugar4 ,,tea ,half fill a perforated tea spoon or tea ball with ,orange ,pekoe1 or other preferred tea4 ,place in cup1 add fresh ,boiling water1 until cup is two-thirds full4 ,remove tea spoon as soon as tea is of the desired strength4 ,two or three cups of tea can usually be made without emptying and refilling the tea spoon4 99 99 99 99 99 ,,menu ,,ii ,grapefruit ,baskets with ,mints ,open ,cheese and ,bacon ,sandwich ,mixed ,sweet ,pickles ,crab ,meat and ,tomato ,jelly ,salad ,egg ,biscuits ,orange ,layer ,cake ,iced ,coffee with ,vanilla ,,preliminary ,,preparations ,grapefruit prepared and put on ice ,cheese grated 7or chopped7 for sandwiches ,bacon cut same length as bread slices ,pickles may be made at any time ,tomato jelly and mayonnaise dressing made ,eggs1 hard cooked ,celery 7or endive7 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 made1 except the whipped cream ,dry ingredients and shortening for biscuits combined ,,market ,,order #a_/b pound crab meat #c_/d pound bacon #c_/d pound cheese #a_/b pint milk #a pint cream #c_/d pound butter #a dozen eggs #a_/b pint salad oil #d grapefruit #a head lettuce #b roots celery or #a_/b pound endive #e oranges #b lemons #a green pepper #a onion #a_/d can 7#a_/b pint7 tomatoes #b ounces 7#h7 cream peppermints #a_/d pound cluster raisins #a loaf bread #a_/d pound candied cherries #a #a_/b doz4 small sweet cucumber pickles #b yards narrow ribbon ,small fresh flowers or fresh mint leaves #a_/b package gelatin #a_/d pound finely ground coffee ,,grapefruit ,,baskets ,cut in two #d grapefruit4 ,insert two toothpicks opposite each other on each half4 ,from one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half1 leaving skin whole where toothpicks are inserted4 ,loosen pulp and remove and discard seeds1 membrane and toothpicks4 ,sprinkle pulp of each half with #a cream peppermint1 broken in pieces1 and chill4 ,bring the two strips of skin together above the grapefruit and tie together with ,narrow ribbon1 for the handle4 ,insert in the knot a sprig of ,flowers1 berries or mint1 and place on doily on individual serving plates4 ,illustration3 ,,grapefruit ,,basket ,,open ,,cheese ,,and ,,bacon ,,sandwich ,beat #c eggs until light1 add #c_/d pound soft cheese grated or put through food chopper #a #a_/b teaspoons table sauce #c_/d teaspoon salt #a_/b teaspoon paprika ,few grains cayenne4 ,mix well and spread on #h slices bread cut one-third inch thick4 ,cut #c_/d pound bacon in very thin slices the length of the slice of bread4 ,make bacon still thinner by pressing each strip on a board with a broad knife4 ,cover cheese with bacon and bake #h or #aj minutes under gas flame1 or in hot oven4 ,,mixed ,,sweet ,,pickles ,put in small agate or enamel saucepan #a cup vinegar #a_/b cup sugar #a_/d teaspoon peppercorns #a_/d teaspoon blades of mace #a_/d teaspoon whole cloves1 and cook #b minutes4 ,add #a_/b cup candied cherries1 cook #e minutes2 skim out1 add #a_/b cup large ,malaga raisins in clusters of two or three4 ,cook #aj minutes1 remove raisins and add #ah small sweet cucumber pickles and cook #aj minutes4 ,arrange in glass jar in closely packed layers1 putting raisins in first1 then cherries1 then pickles2 repeat until jar is full4 ,strain hot syrup into jar1 and seal4 ,illustration3 ,,mixed ,,sweet ,,pickles ,,crab ,,meat ,,and ,,tomato ,,jelly ,,salad ,in a salad bowl lined with ,lettuce leaves1 arrange separate piles of #a_/b pound crab meat #c hard-cooked eggs1 chopped 7use silver knife so white will not discolor7 #b roots celery or #a_/b pound endive cut in small pieces1 and ,tomato jelly cut in cubes4 ,between piles place ,green pepper free from seeds and cut in strips4 ,make a nest of heart leaves of lettuce in center and fill with ,mayonnaise dressing4 ,the salad ingredients may be mixed lightly together1 when salad is being served1 or only those ingredients that are desired may be served to each person4 ,,tomato ,,jelly ,heat to boiling point in agate saucepan #a cup tomato juice and pulp #b tablespoons mild vinegar #a tablespoon gelatin #a_/b tablespoon sugar ,bit of bay leaf #a slice onion #a tablespoon lemon juice1 and leaves from #a stalk celery4 ,stir until gelatin is dissolved1 strain through fine strainer1 and mold in small bread pan that measures about #d #a_/b inches by #h inches4 ,cut in #a_/b inch cubes for serving4 ,,mayonnaise ,,dressing ,sift into a bowl #a_/b teaspoon mustard #a_/b teaspoon sugar #a_/b teaspoon salt and ,few grains cayenne4 ,add #a egg yolk1 mix well and add #a tablespoon vinegar1 stirring constantly4 ,measure #c_/d cup salad oil and add #c teaspoons of the oil a drop at a time1 beating constantly4 ,then while beating1 add it #a teaspoon at a time till mixture begins to thicken4 ,when very thick1 add #a tablespoon lemon juice and add remaining oil rapidly4 ,the whole process should take about #g minutes4 ,,egg ,,biscuits ,sift together #b cups bread flour1 measured after sifting once #e teaspoons baking powder #a teaspoon salt and #a tablespoon sugar4 ,work in with fingers #b tablespoons shortening4 ,add #a egg yolk1 slightly beaten1 mixed with #b_/c cup milk1 cutting it in with a knife4 ,toss on floured cloth or board and knead #e minutes4 ,shape in any way suggested below4 ,bake #ae minutes at #djj degrees ,f4 ,brush with milk or melted butter just before removing from the oven4 ,,biscuit ,,shapes ,make in small round balls and bake in muffin pans4 ,bake #b round balls in each muffin pan1 brushing between with melted butter4 ,bake #c round balls in each muffin pan4 ,roll #a_/d inch thick1 spread with butter1 roll up like a jelly roll1 cut in pieces #a inch thick1 and bake in muffin pans4 ,prepare as above1 sprinkling with sugar and cinnamon before rolling4 ,prepare as above1 sprinkling with chopped nuts and maple sugar before rolling4 ,roll #a_/d inch thick1 spread with butter1 fold in #c layers1 cut off strips #a inch wide1 twist and coil4 ,when baked spread with confectioners' frosting4 ,shape and roll in strips #h inches long and about as large around as a lead pencil and bake4 ,roll #a_/b inch thick1 cut with small oval cutter1 brush with butter1 double over and place close together and bake4 ,,orange ,,layer ,,cake ,beat together until thick #b egg yolks #a_/d teaspoon grated orange rind #d tablespoons orange juice and #a_/b tablespoon lemon juice4 ,add #c_/d cup sugar gradually1 continuing to beat with egg beater4 ,fold in #b egg whites1 beaten stiff and #a cup pastry flour1 sifted #d times with #a_/d teaspoon soda and #a_/d teaspoon salt4 ,grease an angel cake or deep round tin and line bottom with greased paper4 ,pour in cake mixture and bake #cj minutes at #cge degrees ,f4 ,split1 put ,orange cream filling between layers1 and frost top with ,boiled orange frosting4 ,,orange ,,cream ,,filling ,melt #b tablespoons butter1 add #d tablespoons cornstarch1 and when mixed add ,grated rind #a orange #a cup orange juice and #a cup sugar4 ,bring to boiling point1 stirring all the time4 ,cook #ae minutes over boiling water4 ,add #a_/b teaspoon salt and #a #a_/b tablespoons lemon juice4 ,cool and fold in #a cup cream beaten stiff4 ,,boiled ,,orange ,,frosting ,put #a cup sugar and #a_/d cup water in a small saucepan4 ,stir until sugar is dissolved and boiling point is reached4 ,do not stir after it boils4 ,wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals4 ,cook until syrup spins a #d inch thread when dropped from spoon held at least #h inches above pan4 ,pour slowly onto #b egg yolks beaten until thick and lemon colored1 beating constantly with egg beater until mixture will hold its shape1 then add ,few gratings orange rind and #a_/b tablespoon orange juice and spread on cake #b egg whites may be used instead of egg yolks if preferred4 ,,iced ,,coffee ,,with ,,vanilla ,add to #f cups cold boiled or percolated coffee #a_/b teaspoon vanilla #a cup cream and ,sugar to taste4 ,serve in tall glasses with ,cracked ice4 ,illustration3 ,,iced ,,coffee 99 99 99 99 99 ,,menu ,,iii ,tomato ,consomm with ,pearls ,cream ,muffins ,club ,sandwich with ,sweetbreads ,pickled ,ripe ,cucumber ,rings ,apricots with ,cream and ,nut ,brittle ,ginger ,puffs ,spiced ,tea ,,preliminary ,,preparations ,pickled ripe cucumber rings prepared in the fall or purchased in bottles1 or other sweet pickle or olives ,consomm ready to reheat ,sweetbreads cooked1 cucumber sliced into ice water1 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 iced1 it may be prepared ,,market ,,order #a pair sweetbreads #a_/b pound bacon #a_/b pint cream #a pint milk #a_/b pound butter #f eggs #a head lettuce #a cucumber #c ounces nut meats #a quart can tomatoes #a pint chicken stock or #b chicken bouillon cubes #a can apricots #a loaf bread ,pickles or olives #a_/b cup pearl tapioca #a_/b pint mayonnaise dressing #a cream cheese #a_/b pound confectioners' sugar #a ounce tea #b lemons ,,tomato ,,consomm ,,with ,,pearls ,soak #a_/b cup pearl tapioca over night in #a quart cold water4 ,cook in same water until tender and clear4 ,drain liquor from #a quart can tomatoes1 add #a teaspoon salt #a teaspoon paprika #a pint chicken stock or #b chicken bouillon cubes dissolved in #a pint water4 ,wash #b eggs1 slightly beat the whites and add whites and shells to the soup4 ,stir until soup boils1 boil #b minutes1 remove from heat and let stand #bj minutes4 ,strain through double cheesecloth1 add tapioca drained from water and rinsed4 ,reheat and serve in bouillon cups4 ,a bit of ,red coloring may be added to intensify the color4 ,,cream ,,muffins ,sift together #b cups pastry flour #a tablespoon baking powder #b teaspoons sugar and #a_/b teaspoon salt4 ,with fingers rub in #a_/d cup butter or margarine1 add #b eggs well beaten and #g_/h cup thin cream4 ,mix thoroughly1 pour into greased muffin pans or small fancy shaped tins and bake #ab minutes at #djj degrees ,f41 and #e minutes at #dej degrees ,f4 ,makes #af small muffins4 ,,club ,,sandwich ,,with ,,sweetbreads ,when brought from market soak #a pair sweetbreads #a hour in ,water with #a tablespoon vinegar4 ,parboil #bj minutes in #a cup milk4 ,cool in cold water1 drain and cut in slices4 ,on serving plate for each person place #a slice toast spread to the edges with ,butter worked until creamy4 ,cut in two diagonally and cover with #a or #b washed and dried ,lettuce leaves1 and with ,mayonnaise dressing4 ,on lettuce place a layer of ,sweetbread slices1 cover with ,slices of cucumber which have been dipped in ,mayonnaise dressing and with #b slices bacon free from rind1 cooked until crisp4 ,cover with #a slice buttered toast1 cut in two diagonally4 ,place a ,small lettuce leaf on the toast and fill with ,mayonnaise dressing4 ,sprinkle with ,paprika4 ,place on side of plate ,sweet pickled cucumber rings or ,olives1 plain or stuffed4 ,illustration3 ,,club ,,sandwich ,,pickled ,,ripe ,,cucumber ,,rings ,pare rind from #b quarts ripe cucumbers1 cut in slices crosswise1 and then stamp out centers1 making rings4 ,cover with ,cold water1 add #a teaspoon soda and let stand over night4 ,next morning drain1 cover with cold water in which #b tablespoons alum have been dissolved and boil #aj minutes4 ,strain1 cover again with cold water1 add #a tablespoon ginger1 boil #ae minutes4 ,drain1 measure water and discard4 ,measure as much vinegar as there was water and to each quart vinegar add #c pounds granulated sugar #a_/d cup whole cloves and #a_/d cup stick cinnamon4 ,add fruit and boil until clear4 ,watermelon rind1 cut in strips1 may be used instead of cucumber4 ,,apricots ,,with ,,cream ,,and ,,nut ,,brittle ,drain #a can apricots1 cook syrup #aj minutes1 add fruit and cook #c to #e minutes1 or until tender4 ,cool and pour into serving dish4 ,sprinkle with one-half the nut brittle4 ,beat #a_/b cup cream until stiff1 add slowly #a_/d cup sugar #a_/b teaspoon vanilla ,few grains salt and half remaining brittle4 ,pile cream on the apricots1 sprinkle with remaining brittle and serve as cold as possible4 ,other canned fruit or orange sections may be used instead of apricots4 ,,nut ,,brittle ,put #a_/b cup sugar and #a_/b cup water in saucepan and boil quickly until syrup is a golden brown4 ,remove from fire1 add #b_/c cup chopped nut meats and turn into lightly greased pan4 ,cool and pound until broken into very small pieces4 ,,ginger ,,puffs ,beat #a egg until light1 add #a_/b cup sugar #a_/b cup molasses and #a_/d cup shortening melted in #a_/b cup warm water4 ,add #b cups pastry flour sifted with #a teaspoon cinnamon #a teaspoon ginger #a teaspoon soda and #a_/b teaspoon salt4 ,combine mixtures and bake in small greased tins for #ab to #ae minutes at #djj degrees ,f4 ,frost if desired with ,cheese ,frosting4 ,,cheese ,,frosting ,with wooden spoon work #a cream cheese until creamy and add gradually #a #a_/b cups confectioners' sugar4 ,beat #a_/b egg white until stiff and gradually beat in the cheese mixture4 ,this frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone1 making lines or other decorations4 ,it may be colored if desired4 ,,spiced ,,syrup ,,for ,,tea ,put in small saucepan #a cup water and #a_/b cup sugar4 ,heat to boiling point and when sugar is dissolved add #a tablespoon whole cloves1 crushed and a #b inch piece stick cinnamon broken in pieces1 tied together very loosely in a piece of cheesecloth4 ,boil gently to #bae degrees ,f4 or to a thin syrup4 ,when cool add juice of #b lemons4 ,serve in small bowl1 using #a tablespoon syrup in each cup of tea4 99 99 99 99 99 ,,menu ,,iv ,rose ,apples en ,surprise ,mock ,lobster la ,newburg in ,timbale ,cases ,bacon ,salad or ,potato and ,egg ,salad ,corn ,meal ,rolls ,orange ,mousse ,sour ,cream ,drop ,cookies ,south ,american ,chocolate ,,preliminary ,,preparations ,cookies made ,lettuce washed and put on ice ,dry ingredients and shortening for rolls mixed ,tins greased ,filling mixed for rose apples and rose apples chilled ,timbale cases made4 ,may be reheated while cooking ,newburg ,dressing made1 all but bacon fat ,south ,american chocolate prepared ,mousse made and packed1 #d to #f hours in advance ,dry ingredients measured for ,newburg ,fish cooked and flaked ,bacon cut in small pieces or ,materials prepared for potato salad and dressing made ,,market ,,order #a_/b pound bacon #b pounds haddock #b quarts milk #a_/d cup sour cream #a_/b cup sour milk #a #a_/b pints cream #aj eggs #a_/b pound butter #a green1 pepper #a onion #b lemons #a head lettuce ,parsley #b oranges #h rose apples 7small can7 or small tomatoes #h anchovies 7or #a small bottle7 #b pimientos ,brown sugar #b ounces candied cherries #a ounce pistachio nuts #b ounces raisins #a ounce nut meats #a_/b pound vanilla sweet chocolate #a_/b cup mayonnaise dressing #a pint salad oil #a_/b ounce coffee #a_/d pound corn meal #a teaspoon gelatin #b pickles ,if ,potato and ,egg ,salad is selected omit bacon and add #a pound potatoes #b roots celery or #a small cabbage #a_/b cup cream1 sweet or sour ,,rose ,,apples ,,en ,,surprise ,hard cook #b eggs4 ,reserve #a_/b yolk4 ,chop remainder fine and mix with #b tablespoons green pepper chopped #b tablespoons pimiento chopped #d anchovies chopped #a_/b teaspoon salt ,few grains pepper and ,few drops onion juice4 ,moisten with ,mayonnaise dressing4 ,fill #h rose apples or small tomatoes from which centers have been removed4 ,cover with mayonnaise and garnish with ,strips of anchovy1 laid crosswise4 ,serve each rose apple or tomato on a small plate sprinkled with ,chopped parsley mixed with reserved egg yolk1 rubbed through a strainer4 ,illustration3 ,,rose ,,apples ,,en ,,surprise ,,mock ,,lobster ,,la ,,newburg ,wipe a #b pound haddock1 remove skin and bones1 sprinkle with ,salt and steam #bj minutes over boiling water4 ,cool and separate in flakes4 ,melt #a_/d cup butter1 add #a tablespoon flour mixed with #c_/d teaspoon salt #a teaspoon paprika ,few grains cayenne and ,slight grating nutmeg4 ,then add #a_/b cup milk gradually4 ,cook and stir until sauce boils4 ,add haddock flakes and #a pimiento cut in strips and place over hot water4 ,just before serving add #b egg yolks beaten slightly with #a_/b cup cream and #b tablespoons lemon juice4 ,as soon as it is hot serve in ,timbale cases4 ,illustration3 ,,mock ,,lobster ,,la ,,newburg ,,timbale ,,cases ,sift together #a_/b cup bread flour #a_/d teaspoon salt #a tablespoon sugar4 ,add gradually #a_/b cup water #a egg slightly beaten #a tablespoon salad oil4 ,strain mixture into a cup and let stand #b hours or over night4 ,put timbale iron in deep saucepan and cover with fat or oil4 ,heat fat until it browns a piece of bread in #dj seconds4 ,drain iron1 dip in timbale mixture until two-thirds covered4 ,then immerse in hot fat and fry until crisp and a delicate brown4 ,drain cases on brown paper4 ,a rosette iron may be used instead of a timbale iron if desired4 ,,corn ,,meal ,,rolls ,sift together #a #a_/b cups bread flour #a_/d teaspoon soda #c_/d cup corn meal #c teaspoons baking powder #a teaspoon salt and #a tablespoon sugar4 ,cut in #b tablespoons shortening with a case knife4 ,beat #a egg1 add #a_/b cup sour milk and combine mixtures4 ,roll #a_/b inch thick1 cut with oval cutter1 brush with ,melted butter1 double over and place on greased baking sheet4 ,bake #ab minutes at #dej degrees ,f4 ,,bacon ,,salad ,cut #a_/b pound bacon in tiny squares or force through food chopper1 and cook until crisp4 ,reserve both bacon fat and dice4 ,mix #b teaspoons brown sugar ,few grains pepper #a_/b teaspoon paprika #a_/d teaspoon mustard4 ,add #d tablespoons vinegar4 ,stir until smooth4 ,add to #a_/b cup of the bacon fat and bring to boiling point4 ,sprinkle ,lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table4 ,,potato ,,and ,,egg ,,salad ,mix #b cups cold boiled potatoes cut in cubes #a cup celery or cabbage cut in small pieces #b or #c hard cooked eggs chopped fine #b tablespoons chopped pickle #b tablespoons chopped green pepper or pimiento #a tablespoon chopped parsley and ,few drops onion juice4 ,moisten with ,cream ,dressing and serve in nests of ,lettuce or cabbage leaves4 ,,cream ,,dressing ,mix in double boiler #b teaspoons flour #a teaspoon salt #a teaspoon mustard #a #a_/b teaspoons powdered sugar and a ,few grains cayenne2 add #a teaspoon butter and #a_/c cup vinegar4 ,cook over boiling water1 stirring constantly until mixture thickens2 add #a egg yolk1 and stir and cook #a minute4 ,cool and just before serving add #a_/b cup heavy cream1 sweet or sour1 beaten until stiff4 ,illustration3 ,,orange ,,mousse ,,orange ,,mousse ,put in saucepan #c_/d cup sugar1 add ,grated rind of #a orange and #a_/d cup cold water4 ,stir and boil #a minute4 ,soak #a teaspoon gelatin in #b tablespoons cold water and dissolve in the hot syrup4 ,add #b_/c cup orange juice and #b tablespoons lemon juice4 ,place on ice1 and when it begins to thicken1 fold in #a #a_/b cups cream beaten stiff1 #a_/d cup pistachio nuts1 shredded1 #a_/d cup candied cherries cut in pieces4 ,fill ring mold or baking powder boxes with mixture4 ,cover with greased paper and tin covers4 ,surround with two parts ice mixed with one part salt and let stand #c hours4 ,unmold and serve cut in slices4 ,molds may be decorated with ,pistachio nuts and ,candied cherries1 before filling with mixture4 ,,sour ,,cream ,,drop ,,cookies ,cream #a_/d cup butter or margarine4 ,add gradually #a_/b cup sugar and #a egg1 well beaten4 ,dissolve #a_/d teaspoon soda in #a_/d cup rich sour cream4 ,add to first mixture alternately with #a #a_/d cups pastry flour sifted with #a_/d teaspoon salt and #b teaspoons baking powder4 ,add #a_/b teaspoon vanilla #a_/d cup raisins cut in pieces and #a_/d cup nut meats cut in pieces4 ,drop by spoonfuls on greased tin sheet1 and bake in a moderate oven4 ,double the amount of flour may be used1 nuts and raisins omitted1 and mixture chilled and rolled out and cut in any desired shape1 before baking4 ,,south ,,american ,,chocolate ,melt #a_/b pound 7#a cake7 vanilla sweet chocolate over hot water1 add slowly #a cup strong hot coffee and boil #a minute4 ,add to #f cups scalded milk1 beat until a thick froth forms on top1 and leave over hot water #aj minutes4 ,serve with ,whipped cream sweetened and flavored1 or chill and serve in tall glasses with ,cracked ,ice4 99 99 99 99 99 ,,menu ,v ,apple ,ball ,cocktail ,sautd ,oysters with ,celery ,sauce or ,celery ,cheese ,toast ,california ,lettuce with ,russian or ,thousand ,island ,dressing ,orange ,biscuits ,molasses ,pie ,iced ,tea with ,ginger ,ale ,,preliminary ,,preparations ,molasses pie made ,celery cooked for celery sauce ,mayonnaise and ,russian dressing made ,dry ingredients and shortening mixed for biscuits ,lettuce washed ,fruit prepared for cocktail ,cheese grated ,tea made ,,market ,,order #a pint selected oysters or #a_/b pound cheese #d eggs #a cup milk #b_/c cup cream #a_/b pound butter #b roots celery #a large or #b small heads ,california lettuce #a orange #c lemons #h apples 7perfect in shape and uniform in size7 #a_/d pound white or ,tokay grapes #a loaf bread #a_/d cup chili sauce #a_/d pound demi-tasse sugar #a #a_/b cups molasses #a_/b pound walnuts #d individual tea bags #a quart ginger ale #a_/c cup maraschino cherries #a_/d pound common crackers #a chicken bouillon cube or chicken stock #a pimiento #a green pepper #a_/b cup mayonnaise dressing ,parsley ,,apple ,,ball ,,cocktail ,cut tops from stem end of #h choice apples4 ,remove inside of apples with a ,french ball cutter1 putting balls in #b cups cold water with ,juice of #a lemon4 ,reserve tops of apples1 cores1 and small pieces for apple sauce4 ,put ,apple shells in #a quart cold water to which is added #a teaspoon salt4 ,remove skins and seeds from #a_/d lb4 7#a cup7 white grapes4 ,just before serving drain apple shells4 ,remove apple balls from the water4 ,drain and mix with the ,white grapes and with #a_/c cup maraschino cherries and fill apple shells4 ,mix #c tablespoons syrup from maraschino cherries with ,juice of #a_/b orange and put over the apple balls4 ,serve apple shells in individual dishes or cocktail glasses surrounded with ,crushed ,ice4 ,apple may be removed in small oval shapes with a coffee spoon1 if a ,french ball cutter is not available4 ,grapes may be bought in cans if fresh grapes are not in market4 ,,apple ,,sauce ,put in saucepan ,tops1 cores1 and small pieces of apple removed in the making of apple shells4 ,add #c_/d cup water in which apple balls were soaked and cook gently until apple is soft4 ,rub through a strainer4 ,add #c_/d cup sugar1 and stir and cook until sugar is dissolved and sauce is of the proper consistency4 ,this may be used at another meal4 ,,saut,d ,,oysters ,put #a pint oysters in strainer over a bowl and over them pour #b tablespoons cold water1 reserving liquid4 ,pick over oysters1 removing any bits of shell that may adhere to tough muscle4 ,crush #e common crackers on board with rolling pin or put through food chopper1 and sift the ,crumbs4 ,there should be #a_/b cup4 ,coat each oyster with the cracker crumbs4 ,saut in #d tablespoons melted butter or cooking oil4 ,when brown on one side turn and brown the other side4 ,cover #h slices of toast1 cut in three strips each1 with ,celery sauce1 and serve an oyster on each piece of toast4 ,,celery ,,sauce ,separate stalks from #b roots celery and wash thoroughly4 ,cut lengthwise and crosswise in small pieces4 ,there should be #a #a_/c cups4 ,put in saucepan with #c cups water and #a teaspoon salt and cook #bj minutes or until tender4 ,drain1 reserving both liquid and celery4 ,to ,liquid add ,chicken stock to make #b cups or ,water to make #b cups and #a chicken bouillon cube4 ,melt in saucepan1 chafing dish or electric grill #c tablespoons butter4 ,add #c tablespoons flour mixed with #c_/d teaspoon salt and #a_/h teaspoon pepper4 ,stir until smooth and add the #b cups celery water and chicken stock4 ,stir and boil #a minute4 ,add ,cooked celery and bring to boiling point4 ,mix #a egg yolk and #b_/c cup cream4 ,add to first mixture and cook #b minutes over hot water1 stirring constantly4 ,,celery ,,cheese ,,toast ,make above recipe for ,celery ,sauce1 adding #a cup grated cheese when celery is added4 ,stir until cheese is melted4 ,add #a_/b teaspoon table sauce1 then add #a egg yolk and #b_/c cup cream as above and cook over hot water #b minutes1 stirring constantly4 ,serve on ,toast or crackers4 #a egg white beaten stiff may be added just before serving4 ,,lettuce ,,with ,,russian ,,dressing ,use ,california lettuce if obtainable4 ,remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head4 ,let stand in ice water until crisp4 ,place in cheesecloth on the ice or in a covered pail until needed4 ,serve on salad plates with ,russian ,dressing or with ,thousand ,island ,dressing4 ,dressing may be passed separately if preferred4 ,,russian ,,dressing ,measure #a_/b cup mayonnaise dressing1 add #a_/d cup chili sauce #a tablespoon pimiento cut in small pieces #a tablespoon green pepper cut in small pieces and #a tablespoon celery cut in small pieces1 and mix thoroughly4 ,,thousand ,,island ,,dressing ,add to ,russian ,dressing just before serving #a_/d cup cream1 beaten stiff4 #aiba ,,chili ,,sauce ,force through food chopper #c green bell peppers #a red bell pepper and #d large onions4 ,put in saucepan with #ab large tomatoes or #a quart canned tomato #a quart vinegar #a cup sugar #a_/d teaspoon oil of clove #a_/d teaspoon oil of cinnamon #c tablespoons salt #c_/d teaspoon allspice #c_/d teaspoon mustard #c_/d teaspoon soda and #a tablespoon table sauce4 ,cook until soft and rub through pure sieve1 getting through as much as possible of the vegetables4 ,cook again until thick and of the desired consistency4 ,,orange ,,biscuits ,sift together #b cups bread flour #e teaspoons baking powder and #a teaspoon salt4 ,with tips of fingers rub in #b tablespoons shortening4 ,twenty minutes before the meal is to be served add #g_/h cup milk1 mixing with a knife4 ,roll out #c_/d inch thick and cut with round cutter #a inch in diameter4 ,place close together on a greased tin sheet4 ,break #af lumps demi-tasse loaf sugar in halves and squeeze the ,juice of #a_/b orange4 ,dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit4 ,grate ,orange rind over the biscuits and bake #ae minutes in a hot oven or at #dej degrees ,f4 ,,plain ,,pastry ,put in mixing bowl #e tablespoons shortening #c tablespoons ice water and #a_/b teaspoon salt1 and work until creamy1 using wooden spoon4 ,add #a cup pastry flour and mix by cutting with a knife4 ,sprinkle pastry cloth or board with #b tablespoons flour4 ,pat with rolling pin and roll the pastry to fit a large pie plate4 ,line the plate with the pastry and build up a fluted rim4 ,,molasses ,,pie ,put in mixing bowl #c_/d cup sugar #a_/d cup flour and #a teaspoon salt and mix well4 ,add #a #a_/b cups molasses #c egg yolks slightly beaten #c tablespoons melted butter #c_/d cup nut meats cut in fine pieces4 ,when well mixed pour into the unbaked crust4 ,bake #aj minutes in a hot oven1 #ejj degrees ,f41 to cook the crust and set the rim4 ,then reduce the heat to #cej degrees ,f4 and bake #dj minutes4 ,cover with ,meringue4 ,bake #ab minutes4 ,cool before serving4 ,illustration3 ,,molasses ,,pie ,,meringue ,beat #d egg whites until stiff and dry4 ,beat in gradually #a_/c cup powdered sugar #a_/h teaspoon salt and #a_/b teaspoon vanilla4 ,remove egg beater and fold in #a_/c cup powdered sugar4 ,put on pie1 making rough with a spoon1 or using pastry bag and rose tube1 and bake #ab minutes at #cej degrees ,f4 ,,iced ,,tea ,,with ,,ginger ,,ale ,bring to boiling point #a quart fresh cold water4 ,add #d individual tea bags or #d heaping teaspoons ,orange ,pekoe tea4 ,cover and let stand #b minutes4 ,strain over a ,large piece of ice4 ,just before serving add #a quart ginger ale4 ,serve with ,sugared lemon slices4 ,,sugared ,,lemon ,,slices ,cut in slices #b large lemons and lay on a plate4 ,sprinkle with #d tablespoons sugar4 ,turn over and sprinkle with #b tablespoons sugar4 ,just before serving arrange ,lemon on lemon plate with lemon fork4 ,put any extra ,syrup into the tea4 ,use one or more slices lemon in each glass of tea4 99 99 99 99 99 ,,menu ,,vi ,chow ,mein or ,chop ,suey ,pepper ,jam ,sandwiches ,frozen ,fruit ,salad ,crackers and ,cheese ,cream ,caramel ,layer ,cake ,percolated ,coffee ,,preliminary ,,preparations ,cream caramel layer cake made1 filled and frosted ,pepper jam filling made ,materials prepared for chow mein or chop suey ,fruit 7except banana7 ready for salad ,mayonnaise dressing made ,lettuce washed ,,market ,,order #a #a_/b pounds pork chops or #a large broiler #a cream cheese #a pint cream #a_/b pint milk #a_/b pound butter #e eggs #a onion #a bunch celery #a_/d pound dried mushrooms #c red peppers or #a small can pimientos #a lemon #a banana #a head lettuce #a_/b loaf dark ,graham bread #a_/b loaf white bread ,chicken stock ,soyu sauce #a_/b cup canned apricots #c_/d cup pineapple and syrup #c_/d cup maraschino cherries and syrup #a package small round crackers #d stuffed olives #a package confectioners' sugar #a_/d pound coffee #c cups salad oil #b ounces chocolate #a_/c cup mayonnaise dressing #a teaspoon gelatin ,for ,chop ,suey #f ,chinese water chestnuts #a_/b pound bean sprouts #a_/d pound 7#a can7 bamboo shoots ,note3 ,dried mushrooms1 ,soyu sauce1 bean sprouts1 water chestnuts1 and bamboo shoots are for sale by ,chinese grocers4 ,,chow ,,mein ,cut in #a-;inch strips #a pound fresh pork or white meat of chicken1 or lobster or crab meat1 and cook in frying pan #e minutes with #b tablespoons fat4 ,add #a cup water or stock mixed with #a teaspoon cornstarch4 ,simmer #c minutes or until1 meat is tender4 ,in another frying pan put #b tablespoons fat1 add #a onion cut lengthwise in very fine pieces4 ,cook #c minutes1 add #a bunch celery cut in very fine strips #b inches long1 and #a_/d pound dried mushrooms soaked #b hours in ,cold water1 drained and cut in thin slices4 ,cook #c minutes1 stirring constantly4 ,combine mixtures1 add #a teaspoon salt #a_/d teaspoon pepper and ,few grains cayenne4 ,pour over fried noodles4 ,if desired #a_/b pound bean sprouts may be cooked with the celery1 and served in the ,chow ,mein4 ,with ,chow ,mein pass ,soyu sauce4 ,boiled rice may be served with ,chow ,mein or ,chop ,suey4 ,,fried ,,noodles ,beat #a egg slightly1 add #a_/b teaspoon salt and ,flour enough to make a very stiff dough4 ,knead1 toss on a floured cloth or board1 roll as thin as possible1 sprinkle with flour1 fold in layers about #b inches wide1 slice very thin1 shake strips apart1 and fry until delicately brown in #a pint salad oil4 ,drain on soft paper4 ,,chop ,,suey ,cut in #a-;inch strips #a pound white meat of chicken1 or pork1 veal1 crab or lobster meat1 and cook #e minutes in frying pan in #b tablespoons chicken or other fat4 ,cut #a cup celery in thin slices crosswise1 add #a onion peeled and cut in thin slices #f mushroom caps peeled and sliced #f ,chinese water chestnuts peeled and sliced4 ,cook vegetables #e minutes in #b tablespoons chicken fat or butter4 ,add #a_/b pound bean sprouts #a_/d pound bamboo shoots cut in diamond-shaped pieces #a teaspoon ,soyu sauce #b cups chicken stock or water and the cooked meat1 and simmer gently until bean sprouts and meat are thoroughly cooked4 ,season with ,salt and ,few grains pepper4 ,,pepper ,,jam ,,sandwiches ,cut an equal number of slices of ,dark ,graham bread and ,white bread1 remove crusts1 and spread bread with ,creamed butter4 ,on one slice of white bread spread ,pepper jam1 cover with slice of ,graham bread1 spread with ,butter and pepper jam and cover with a slice of white bread4 ,make other sandwiches with ,graham bread on the outside and white bread for the center layer4 ,wrap in damp cheesecloth1 press under a light weight1 and leave in a cool place until serving time4 ,trim edges1 cut in slices1 and arrange on doily-covered plate4 ,,pepper ,,jam ,drain #a small can pimientos and force through food chopper4 ,put in saucepan1 add #c_/d cup sugar and #a_/b cup vinegar1 stir until sugar is dissolved and boil gently to #bbj degrees ,f4 or until mixture is the consistency of jam4 ,pour in small sterilized glasses and when cool cover with melted paraffin4 ,if preferred1 use #c sweet red peppers in place of pimientos4 ,remove seeds1 force through food chopper1 sprinkle with ,salt and let stand #c or #d hours4 ,drain1 rinse1 and finish as above4 ,,frozen ,,fruit ,,salad ,beat #b_/c cup heavy cream until stiff1 and gradually beat in #a_/c cup mayonnaise dressing #a teaspoon gelatin soaked in #c tablespoons pineapple syrup and dissolved over hot water #a teaspoon powdered sugar #b tablespoons lemon juice and #a tablespoon maraschino syrup4 ,fold in #a_/b cup canned apricots1 cut in small pieces #a banana1 cut lengthwise and crosswise in small pieces #c_/d cup pineapple1 cut in dice #a_/b cup maraschino cherries1 cut in slices4 ,freeze like ice cream4 ,remove with round ice cream scoop1 and serve on ,heart leaves of lettuce4 ,cut ,maraschino cherries in #d pieces lengthwise and put on top of each salad4 ,illustration3 ,,crackers ,,and ,,cheese ,,crackers ,,and ,,cheese ,moisten ,cream cheese with ,milk to make of consistency to spread easily4 ,spread on ,small round crackers4 ,put thin slice ,stuffed olive in center of each cracker and a tiny ,cheese ball sprinkled with ,paprika in hole of olive4 ,do not spread crackers till ready to serve4 ,cheese balls may be made in advance4 ,,cream ,,caramel ,,layer ,,cake ,beat until thick #c_/d cup heavy cream #a cup sugar and #a_/d cup water4 ,add #a cup bread flour sifted with #b teaspoons baking powder and #a_/d teaspoon salt4 ,add #c egg yolks and #a whole egg1 well beaten1 and #b tablespoons chocolate caramel syrup4 ,bake #bj minutes at #djj degrees ,f4 in #b layer cake pans #g inches square1 and put together with ,chocolate ,caramel ,frosting between and on top4 ,,chocolate ,,caramel ,,syrup ,melt #b squares bitter chocolate over hot water4 ,in a saucepan put #c_/d cup sugar and #a_/d cup water1 and cook until it forms a dark brown syrup4 ,add #a_/b cup boiling water and cook until thick4 ,add slowly to the melted chocolate and stir until smooth4 ,,chocolate ,,caramel ,,frosting ,for frosting boil ,chocolate caramel syrup remaining from cake and cook to soft-ball stage4 ,beat #b egg whites until stiff and continue beating while slowly adding the syrup4 ,then add1 a little at a time1 enough ,sifted confectioners' sugar to make of right consistency to spread4 ,,chocolate ,,caramel ,,milk ,,shake ,add to #b_/c glass iced milk #b to #c tablespoons chocolate caramel syrup4 ,mix well and strain into glass4 ,,percolated ,,coffee ,i ,put #a cup finely ground coffee in upper part of glass coffee pot1 put #f cups hot water in lower part4 ,light alcohol lamp4 ,when water begins to boil and enters upper receptacle leave #a minute4 ,remove light1 while water runs back to lower receptacle1 then put light back until water again boils and has risen to top4 ,remove and extinguish light1 remove upper globe1 and coffee is ready to serve4 99 99 99 99 99 ,,menu ,,vii ,anchovy ,canap ,shellfish la ,queen ,stuffed ,celery ,sandwich ,butterscotch ,biscuits ,orange and ,grapefruit ,salad ,chocolate ,float ,cocoanut ,cakes ,orange ,opera ,fudge ,,preliminary ,,preparations ,salad dressing made ,dry ingredients and shortening mixed for biscuits ,butter and sugar mixed for spreading the biscuits ,cocoanut cakes made ,filling for sandwiches made ,custard for frozen chocolate made ,two eggs hard cooked ,orange opera fudge made ,,market ,,order #a_/b pint oysters #a_/b pint scallops #a #a_/b pound lobster1 boiled #a cream cheese #b quarts milk #a pint cream #c eggs #a pound butter #a carrot #a small onion #a lemon #c oranges #b grapefruit #b pressed figs #a root celery #a head lettuce #f stuffed olives #a can condensed milk #a_/b pound shredded cocoanut ,anchovy paste #a pimiento #a_/b pound brown sugar #a_/d pound chocolate #a loaf bread #h maraschino cherries #a truffle or #b ripe olives #a_/b tablespoon white corn syrup #c ounces shelled almonds ,vegetable or beef extract ,,anchovy ,,canap ,put #b eggs in top of double boiler1 cover with boiling water and cook over boiling water or on back of stove for #fj minutes4 ,chop the whites 7with silver knife to prevent discoloring71 and rub yolks through a coarse strainer4 ,cut #h slices bread in pieces #d-a_/d inches long by #b #c_/d inches wide and #a_/d inch thick4 ,saut in ,butter on one side only4 ,spread other side with ,anchovy paste4 ,divide diagonally into #c sections1 having #b end sections half a square4 ,sprinkle end sections of the bread with ,egg yolk and the center with ,egg white4 ,separate sections with narrow strips of ,pimiento4 ,serve as an appetizer4 ,illustration3 ,,anchovy ,,canap ,,shellfish ,,la ,,queen ,force through food chopper enough ,carrot to make #c_/d cup4 ,put into saucepan with #c tablespoons butter and #a teaspoon scraped onion1 and cook #aj minutes or until brown1 stirring frequently4 ,add #d tablespoons flour and when smooth add #a cup boiling water in which is dissolved #a teaspoon vegetable or beef extract1 and stir until sauce boils4 ,add #a #a_/b teaspoons salt #a teaspoon pepper #a tablespoon lemon juice and a ,few grains cayenne4 ,remove meat from a #a #a_/b pound lobster and cut in pieces the size of scallops4 ,place #a_/b pint oysters in strainer over bowl and rinse with #b tablespoons cold water1 reserving all liquor4 ,pick over oysters to be sure that there are no pieces of shell adhering to them1 add oysters to liquor1 and cook them until the edges curl4 ,drain1 reserving both liquor and oysters1 and in the liquor cook #a_/b pint scallops #e minutes or until tender4 ,to the oyster liquor add ,cream to make #a cup2 add to the sauce and bring to boiling point4 ,add oysters1 scallops1 and lobster and serve very hot1 garnished with bits of ,pimiento and ,truffles or ripe olives4 ,,stuffed ,,celery ,,sandwich ,mix #a cream cheese with #b tablespoons celery chopped fine #a tablespoon chopped1 stuffed olives #a_/d teaspoon salt #a_/h teaspoon paprika and ,enough milk to make it the right consistency to spread4 ,cut ,bread in circles #a_/d inch thick4 ,cut centers from one-half the pieces of bread4 ,spread bread with ,creamed butter and with sandwich filling4 ,place a ring of bread on a whole circle of bread4 ,garnish each sandwich with a ,slice of stuffed olive in the center4 ,,butterscotch ,,biscuits ,sift together #b cups bread flour #e teaspoons baking powder and #a_/b teaspoon salt4 ,work in with tips of fingers #b tablespoons shortening1 add #g_/h cup milk1 stirring with a knife4 ,roll thin1 spread with #a_/c cup butter1 creamed and mixed with #c_/d cup brown sugar4 ,roll up like a jelly roll1 cut off pieces #a inch thick1 put in greased muffin pans cut side up1 and bake #ae minutes at #djj degrees ,f4 ,this makes #af biscuits4 ,illustration3 ,,butterscotch ,,biscuits ,,orange ,,and ,,grapefruit ,,salad ,pare #c oranges and #b grapefruit1 removing membrane with the skin1 then remove sections free from membrane4 ,arrange on ,lettuce leaves on individual plates in the form of stars1 outlining the sections of the fruit with figs cut in narrow strips4 ,put a ,spoonful of salad dressing in the center of each star and garnish1 if desired1 with ,maraschino cherries4 ,any preferred salad dressing may be used4 ,dates may be used instead of figs4 ,the fruit may be arranged on slices of ,pineapple if desired4 ,chopped nuts may be sprinkled over the salad4 ,,condensed ,,milk ,,salad ,,dressing ,beat #a egg until thick and lemon colored1 and add #a_/b teaspoon mustard #a_/b teaspoon salt #a_/d teaspoon pepper and #a_/b teaspoon paprika1 then add #a_/c cup vinegar #a_/c cup condensed milk and #a_/d cup melted butter4 ,beat thoroughly1 but do not cook4 ,chill before serving4 ,,chocolate ,,float ,put #b tablespoons chocolate syrup in tall glass and fill with ,ice-cold rich milk4 ,shake thoroughly1 add a ,spoonful of frozen chocolate and serve immediately4 ,,chocolate ,,syrup ,melt #b squares unsweetened chocolate over boiling water1 add #b_/c cup sugar and ,few grains salt and stir until well mixed4 ,pour on gradually #c_/d cup boiling water and stir until smooth4 ,boil #e minutes1 cool1 turn into a jar and keep in ice box or cold place4 ,four times this amount may be made and kept on hand for use with hot or iced milk4 ,,frozen ,,chocolate ,put in double boiler #a pint milk and #a #a_/d squares chocolate4 ,when milk is scalded and chocolate melted pour gradually onto #c_/d cup sugar1 mixed with #a egg yolk and ,few grains salt4 ,return to double boiler and cook and stir for #a minute4 ,chill1 and just before freezing add #a_/b cup cream1 beaten stiff1 and #a_/b tablespoon vanilla4 ,freeze1 using three parts ice to one part salt4 ,,cocoanut ,,cakes ,mix thoroughly #b #a_/b cups shredded cocoanut #b_/c cup condensed milk and #a teaspoon vanilla4 ,beat #b egg whites until stiff1 combine mixtures1 shape into cakes1 using a knife and spoon1 and allowing #a rounding tablespoon mixture to each cake4 ,place on greased tin sheets #a inch apart4 ,bake in moderate oven or at #cej degrees ,f4 for #bj minutes4 ,,orange ,,opera ,,fudge ,cover #a_/b cup shelled almonds with ,boiling water1 boil #a minute2 drain1 cover with ,cold water1 remove skins and roast in hot oven until delicately brown1 then chop them4 ,put in saucepan #a #a_/c cups sugar #a_/b tablespoon white corn syrup and #c_/d cup cream4 ,cook to #bcf degrees ,f4 or until a soft ball is formed in cold water1 stirring constantly to prevent burning4 ,pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water4 ,when cool add grated rind of #a_/b orange1 bit of ,orange color paste1 if convenient1 and ,few grains salt4 ,work with broad spatula until candy begins to get firm1 add chopped almonds and pack into greased tin or between bars4 ,cut in cubes for serving4 99 99 99 99 99 ,,menu ,,viii ,creamed ,eggs and ,mushrooms with ,bacon ,curls ,marmalade ,biscuits ,pineapple ,salad ,cooked ,mayonnaise ,dressing ,butterscotch ,parfait ,arcadia ,cakes ,coffee ,,preliminary ,,preparations ,orange marmalade made at any time ,cakes made ,salad dressing made ,dry ingredients and shortening for biscuits mixed ,eggs hard cooked ,bacon rolled ready to fry ,butterscotch parfait up to point where egg whites and cream are added4 ,these may be added and mixture frozen #d to #f hours in advance ,lettuce washed ,pineapple and nuts cut ,,market ,,order #a_/b pound bacon #a #a_/b pints cream #a quart milk #aa eggs #a_/b pound butter or margarine #a_/b pound fresh mushrooms #a_/b cup orange marmalade #a head lettuce #a can sliced pineapple #b ounces pistachio nuts #e ripe olives #a_/b pound brown sugar #a_/b pound walnuts #a_/d pound coffee #a tablespoon cocoa #a package confectioners' sugar #a_/b tablespoon corn syrup #a_/b pint salad oil ,,creamed ,,eggs ,,and ,,mushrooms ,,with ,,bacon ,,curls ,put #f eggs in top of double boiler4 ,cover with ,hot water1 bring to boiling point1 place over boiling water or on back of range and let stand #fj minutes4 ,remove shells and cut eggs in eighths lengthwise4 ,remove skins and stems from #a_/b pound mushroom caps and cut in slices lengthwise4 ,cover stems and skins with #a #a_/b cups cold water1 heat slowly to boiling point1 simmer gently #bj minutes and strain4 ,melt #a_/c cup butter1 add #a_/c cup flour mixed with #c_/d teaspoon salt and #a_/h teaspoon pepper4 ,when smooth add ,stock strained from mushroom skins1 with enough ,top milk or thin cream to make #c cups4 ,stir until sauce boils4 ,saut mushroom caps in #a tablespoon butter for #c minutes4 ,add to sauce with the ,hard cooked eggs4 ,when thoroughly heated turn out on a platter and arrange ,bacon curls over the top4 #d small cooked potatoes cut in pieces or #a cup cooked macaroni or #a small can asparagus cut in pieces may be used instead of mushrooms4 ,,bacon ,,curls ,place thin strips of ,bacon on a board and with a broad-bladed knife press strips out as thin as possible4 ,roll each slice into a curl and fasten with a wooden toothpick4 ,cook until crisp and delicately brown in hot ,bacon fat deep enough to cover the curls of bacon4 ,drain on brown paper and remove toothpicks4 ,,marmalade ,,biscuits ,sift together #b cups bread flour #e teaspoons baking powder and #a teaspoon salt4 ,with tips of fingers work in #b tablespoons shortening4 ,add #g_/h cup milk1 stirring with a knife4 ,toss on a floured cloth or board and roll out #a_/d inch thick4 ,cut in oval shapes #f inches long and #c inches wide with round ends4 ,lay on tin sheet4 ,make #a_/b-;inch cuts #a inch from and parallel with the ends4 ,put #a teaspoon of orange marmalade in the center4 ,bring one end of dough through hole in other end4 ,press edges together and bake in hot oven or at #dej degrees ,f4 for #ae minutes4 ,pastry may be used instead of baking powder biscuit dough for these turnovers4 ,,quick ,,orange ,,marmalade ,remove skins in quarters from #b oranges and #a lemon1 close to the pulp4 ,break up pulp and remove seeds4 ,add #a_/b cup water and simmer in covered saucepan for #de minutes4 ,boil rind from oranges and lemons with #d cups water in covered saucepan for #bj minutes4 ,drain and discard water4 ,with sharp-edged spoon scrape out and discard white part of skins1 leaving only yellow rind4 ,with sharp knife shred yellow rinds just as thin as possible in pieces about #a inch long4 ,simmer shredded rinds again in #b #a_/b cups water in covered saucepan for #ae minutes4 ,drain and discard water4 ,mix cooked pulp with rinds4 ,measure #b cups of mixed rind and pulp1 adding water if necessary to make up this amount4 ,add #c #a_/b cups sugar and mix well4 ,stir constantly and bring to vigorous boil over hot fire4 ,boil hard for #c minutes1 stirring constantly4 ,remove from fire1 add #a_/d cup commercial pectin4 ,stir well4 ,let stand #e minutes only1 stirring occasionally4 ,pour into glasses4 ,,pineapple ,,salad ,drain juice from #a can sliced pineapple and cut fruit in #a_/d-;inch cubes4 ,pile in centers of #h nests of lettuce leaves4 ,cover #a_/d cup pistachio nuts with ,boiling water and boil #a minute4 ,remove skins and cut in fine shreds4 ,sprinkle over the pineapple4 ,cut #e ripe olives in narrow strips and sprinkle over the nuts4 ,serve ,cooked ,mayonnaise ,dressing separately4 ,,cooked ,,mayonnaise ,,dressing ,mix in top of double boiler #b tablespoons flour #a #a_/b teaspoons salt #a_/b teaspoon paprika and #a_/b teaspoon mustard4 ,add #a_/d cup vinegar and #b tablespoons salad oil4 ,stir until smooth4 ,add #a_/b cup hot water and cook #ae minutes in double boiler1 stirring occasionally4 ,cool and add #a egg yolk slightly beaten1 then add #a_/b cup oil gradually while beating constantly1 and fold in #a egg white1 beaten stiff4 ,,butterscotch ,,parfait ,put in small saucepan #a #a_/d cups brown sugar #b tablespoons butter and #a #a_/b cup water2 stir until sugar is melted and boil without stirring to #bch degrees ,f4 or until syrup forms a soft ball when tried in cold water4 ,pour slowly onto #c egg yolks well beaten1 and beat until cold and thick4 7,this mixture may be made the day before and kept in a cool place1 if desired47 ,fold in #c egg whites beaten stiff #a teaspoon vanilla #a #a_/b cups heavy cream beaten stiff and #a_/b cup nut meats broken in pieces4 ,put in paper cases1 sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers4 ,surround can with ice and salt1 allowing #b quarts ice mixed with #a quart salt1 using more ice and salt mixture1 if necessary4 ,leave #d hours or until frozen4 ,mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases4 ,illustration3 ,,butterscotch ,,parfait ,,arcadia ,,cakes ,scald and dry a small mixing bowl1 put in #c tablespoons butter and rub until creamy4 ,add slowly #a_/c cup sugar2 when smooth and light add #a egg yolk and #c tablespoons milk4 ,sift in #e_/h cup pastry flour and #c_/d teaspoon baking powder4 ,mix well1 then add #a egg white beaten stiff4 ,bake in greased and floured muffin tins not more than #b inches in diameter4 ,the finished cakes should be not more than three-fourths of an inch thick4 ,remove soft centers from cakes1 taking them out from the top2 fill cakes with ,cocoa ,butter ,cream1 put cakes together in pairs with the filling inside1 cover with ,white ,butter ,cream and cover entire cake with thin ,coffee ,frosting4 ,decorate with reserved cream forced through a very small pastry tube of paper or tin4 ,the butter cream may be omitted and cakes be merely frosted on top if preferred4 ,,butter ,,cream1 ,,cocoa ,,and ,,white ,work #a_/c cup washed or fresh sweet butter until very light and creamy1 add #a cup sifted confectioners' sugar and #a_/b teaspoon vanilla very gradually1 and beat until very light4 ,reserve #b tablespoons mixture for decoration4 ,divide remainder in two portions4 ,to one portion add #a tablespoon dry cocoa4 ,whip #d tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa4 ,use as filling for cakes4 ,,coffee ,,frosting ,mix #a_/b tablespoon corn syrup with #b tablespoons strong hot coffee2 add #a #a_/d cups sifted confectioners' sugar a tablespoon at a time1 beating constantly and occasionally setting over hot water to keep it lukewarm4 ,,percolated ,,coffee ,,ii ,put in upper part of percolator coffee pot #a cup finely ground coffee4 ,pour in #c pints boiling water and percolate about #aj minutes4 ,put ,cream and ,sugar in the cups4 ,pour in the coffee and serve4 ,one-half cup cream left from making the parfait may be diluted with #a_/b cup milk and used for the coffee4 99 99 99 99 99 ,,menu ,,ix ,chicken and ,clam ,bouillon with ,pimiento ,cream ,chicken ,terrapin ,waffles ,spiced ,figs or ,star ,chicken ,salad ,quick ,parker ,house ,rolls ,little ,chocolate ,cakes ,pineapple ,smash ,,preliminary ,,preparations ,chicken and clam bouillon made ready to reheat ,pimientos ready to be added to cream ,ingredients prepared for chicken terrapin or ,salad made ,spiced figs prepared at any time ,dry ingredients mixed for waffles or ,rolls baked or ready to bake ,pineapple mixture cooked ,cakes made ,,market ,,order #d pound fowl #b quarts clams in shell #a quart milk #a_/b pint sour cream #a_/d cup cream #a_/b pound butter #i eggs #a onion #a green pepper #d lemons #a carrot #a bunch mint #a_/b pound pulled figs #a_/d pound mushrooms #b roots celery #a head lettuce ,chicken stock #a can pimientos #d ripe olives #a_/d bottle commercial pectin #a pound ,brazil nuts #a can grated pineapple #a #a_/b pints ginger ale #a pint mayonnaise dressing #h maraschino cherries #a_/h pound chocolate #a yeast cake ,color pastes ,parsley #b tablespoons salad oil #a_/b package gelatin #a_/b pound confectioners' sugar ,,chicken ,,and ,,clam ,,bouillon ,,with ,,pimiento ,,cream ,wash and scrub #b quarts soft-shell clams in shell1 put in kettle with #b cup cold water1 cover and cook till shells open4 ,strain liquor through double cheesecloth4 ,add enough ,chicken stock1 well seasoned1 to make #a quart4 ,add more ,seasonings if needed and serve in bouillon cups with ,pimiento cream4 ,clams may be used as steamed clams1 if desired4 ,illustration3 ,chicken and clam bouillon ,,pimiento ,,cream ,mix #a_/d cup cream ,few grains salt and #b tablespoons pimiento1 rubbed through a sieve4 ,beat until stiff and serve on bouillon or on any cream soup4 ,,chicken ,,terrapin ,mash ,yolks of #c hard-cooked eggs1 add #e tablespoons flour #a teaspoon mustard #a #a_/d teaspoons salt #a_/d teaspoon white pepper and #c tablespoons melted butter4 ,add to #b cups scalded milk and cook until thick4 ,add ,whites of #c hard-cooked eggs1 finely chopped #a #a_/b cups cooked chicken or fowl cut in cubes #a or #b tablespoons pimiento cut in strips #a or #b tablespoons green pepper cut in strips #b tablespoons ripe olives cut in strips1 and ,juice of #a lemon4 ,keep hot over hot water or electric grill and serve in patty shells reheated in the oven1 or on toast4 ,serve with ,spiced figs4 ,,boiled ,,fowl ,clean a #d pound fowl and cook slowly for #a #a_/d hours1 or until tender1 in #a quart boiling water with #f slices carrot #b stalks celery #b slices onion ,sprig of parsley #b teaspoons salt and #a_/h teaspoon pepper4 ,cool in the stock4 ,fowl cooked in pressure cooker under #bj pounds pressure will become tender in from #cj to #dj minutes4 ,fowl1 if nearly covered with boiling water and boiled #e minutes1 will become tender if cooked in fireless cooker for #e or #f hours4 ,,spiced ,,figs ,wash #a_/b pound pulled figs1 and soak #a hour in ,cold water to cover4 ,drain1 put in saucepan with #a cup vinegar and #a #a_/b cups sugar4 ,put in a cheesecloth bag #a tablespoon whole cloves and a #ab-;inch stick of cinnamon broken in pieces1 and cook all for #ej minutes or until figs are tender4 ,,spiced ,,jelly ,put in saucepan #a cup syrup strained from spiced figs or other spiced or sweet pickled fruit4 ,bring to boiling point1 add #a_/d cup commercial pectin1 boil #a_/b minute and turn into glasses or individual molds4 ,,waffles ,sift together #a #a_/b cups pastry flour #a_/b teaspoon salt #a teaspoon sugar #a_/b teaspoon soda2 add slowly #a #a_/d cups sour cream or rich sour milk or a mixture of the two1 and #c egg yolks1 well beaten4 ,fold in #c egg whites1 beaten stiff4 ,use #a large spoonful of mixture for each waffle4 ,cook on hot waffle iron4 ,an aluminum electric waffle iron should not be greased4 ,an iron one should be well greased4 ,,star ,,chicken ,,salad ,mix together #a cup white meat of cooked chicken or fowl cut in dice #c whites hard-cooked eggs cut in dice1 and marinate with #b tablespoons salad oil #a tablespoon vinegar #a_/d teaspoon salt and #a_/h teaspoon pepper4 ,cook #a cup peeled white mushroom caps in ,white stock until tender1 then drain1 chill and cut in small pieces4 ,add #a cup celery cut lengthwise and crosswise in small pieces and #a cup shelled ,brazil nuts1 peeled and cut in small pieces4 ,soak #a tablespoon gelatin in #a_/d cup cold water1 dissolve over hot water and add slowly to #a cup mayonnaise dressing4 ,mix with other ingredients and pack in star-shaped mold4 ,chill1 turn out on bed of ,lettuce leaves4 ,fill center and cover outside with ,mayonnaise dressing and sprinkle with #c yolks hard-cooked eggs rubbed through strainer4 ,the stock in which mushrooms are cooked may be used in ,chicken and ,clam ,bouillon or in a sauce for another meal4 ,,quick ,,parker ,,house ,,rolls ,sift together #b #a_/b cups bread flour #a tablespoon sugar and #a teaspoon salt4 ,with tips of fingers work in #b tablespoons shortening4 ,add #a yeast cake dissolved in #a_/c cup lukewarm water and #a_/b cup milk4 ,beat well1 let rise1 turn out on floured cloth or board and roll lightly #a_/c inch thick4 ,shape in long ovals1 dip lower half in ,melted butter1 fold double1 buttered side up1 and place in pans close together4 ,let rise and bake in hot oven #aj minutes at #dbe degrees ,f4 and #aj minutes at #djj degrees ,f4 ,brush with melted butter just before removing from oven4 ,,little ,,chocolate ,,cakes ,put in double boiler #b squares chocolate1 broken in small pieces #a_/b cup milk and #b egg yolks4 ,cook1 stirring constantly until thick and smooth4 ,remove from fire and add #a cup sugar and #c tablespoons butter and #a #a_/d cups bread flour1 alternately with #a_/b cup milk in which #a_/b teaspoon soda is dissolved4 ,beat well and fold in #b egg whites beaten stiff and #a_/b teaspoon vanilla4 ,pour into greased individual tins and bake #ae minutes at #dej degrees ,f4 ,cover with ,cream frosting in different colors4 ,,cream ,,frosting ,beat #a egg white until stiff1 add #b teaspoons cream #a_/b teaspoon vanilla and1 slowly1 #c_/d cup confectioners' sugar1 and more if needed to make of right consistency to spread4 ,divide into several portions1 and color with a bit of ,color paste1 pale yellow1 pink1 green1 or lavender4 ,,pineapple ,,smash ,boil together for #aj minutes #b cups water and #a cup sugar4 ,add #a pint can grated pineapple and ,juice of #c lemons4 ,to #a cup of mixture add #a_/c cup ice water and freeze until firm4 ,cool remainder and strain over block of ice4 ,add just before serving #a #a_/b pints ginger ale and serve in tall glasses with a ,ball of the pineapple sherbet in each glass4 ,garnish with sprigs of ,mint and ,maraschino cherries4 ,illustration3 ,,pineapple ,,smash 99 99 99 99 99 ,,menu ,x ,cream of ,mushroom ,soup ,tuna ,fish la ,king in ,patty ,cases ,cabbage and ,carrot ,salad ,thousand ,island ,french ,dressing ,bran ,muffins ,maple ,charlotte with ,maple ,pecan ,sauce and ,sponge ,cake ,coffee with ,honey and ,whipped ,cream ,,preliminary ,,preparations ,sponge cake made ,maple charlotte made ,salad dressing made except for the addition of cream ,dry ingredients and shortening mixed for bran muffins ,peppers cooked ,tuna fish flaked ,cabbage shredded ,ingredients measured for tuna fish la king ,patty cases made and baked4 ,,market ,,order #a pound can tuna fish #a quart milk #a pint cream #a pound butter #e eggs #a onion #a lemon #a apple #a_/b pound fresh mushrooms #a small cabbage #a carrot #a head lettuce #a large green pepper #d #a_/b cups chicken stock or #e chicken bouillon cubes #a pimiento #a cup bran #a_/d cup chili sauce #a #a_/b cups maple syrup #a_/d pound shelled pecans #a_/d pound coffee #a_/d pint honey #a_/b cup salad oil #b ounces ,graham flour #c ounces seedless raisins #a_/b package gelatin ,,cream ,,of ,,mushroom ,,soup ,chop ,stems from #a_/b pound mushrooms1 add ,skins from mushrooms #a slice onion and #c cups chicken stock or #c cups water in which carrots have been cooked1 or #c cups hot water in which #c chicken bouillon cubes have been dissolved4 ,simmer #bj minutes and strain4 ,melt #d tablespoons butter or margarine1 add #d tablespoons flour mixed with #a #a_/b teaspoons salt and #a_/d teaspoon pepper4 ,add the strained stock and stir until soup boils4 ,add #b cups scalded milk1 and when soup again boils1 serve in bouillon cups4 ,this may be served at another meal if preferred4 ,,tuna ,,fish ,,la ,,king ,,in ,,patty ,,cases ,cook #a large green pepper #b minutes in boiling salted water to which has been added #a_/h teaspoon soda4 ,drain and cut in strips4 ,cook #e minutes in #a #a_/b tablespoons butter2 remove pepper and to butter add #a tablespoon cornstarch and #a tablespoon flour2 then add #c_/d cup highly seasoned chicken stock and #a_/c cup cream4 ,stir until sauce boils1 add the peppers #a pound can tuna fish separated in flakes #a pimiento cut in strips ,salt to taste and ,few drops onion juice4 ,peel #a_/b pound mushroom caps1 saut in #b tablespoons butter1 and add to tuna fish4 ,serve from the chafing dish or in ,patty cases4 ,two cups cooked chicken1 cut in strips1 or two cups crab meat may be used instead of tuna fish4 ,illustration3 ,,tuna ,,fish ,,la ,,king ,,puff ,,paste ,wash #a cup butter1 shape in circular piece1 reserve #a tablespoon1 and put remainder in pan between two pans of ice4 ,work the reserved butter into #a #a_/b cups bread flour1 mix to a dough with #e_/h cup ice water1 knead #e minutes1 cover and let stand #e minutes4 ,pat and roll #a_/d inch thick1 keeping corners square4 ,place butter in center of one side of pastry1 fold other side over butter1 fold one end over butter1 other end under butter1 pressing edges together4 ,turn #a_/d way round1 pat1 lift1 roll #a_/d inch thick1 fold in #c layers and turn4 ,repeat #d times1 chilling between pans of ice when necessary1 and folding the last time in #d layers4 ,chill1 roll out1 shape1 chill again and bake in hot oven1 reducing heat after pastry has risen4 ,,patty ,,cases ,after puff paste has been rolled #e times and chilled1 roll to #a_/b inch thickness1 shape with patty cutter1 cut halfway through with a small cutter1 chill again1 and bake in oven at #eej degrees ,f4 at first1 reducing heat after #e or #h minutes to #dbe degrees ,f41 and turning often that patties may rise evenly4 ,,cabbage ,,and ,,carrot ,,salad ,mix #b cups shredded cabbage with #a_/b cup grated carrot and #a apple cut in dice4 ,serve in nests of ,lettuce or cabbage leaves with ,thousand ,island ,french ,dressing4 ,,thousand ,,island ,,french ,,dressing ,put in small jar #a #a_/d teaspoons salt #a_/c teaspoon pepper ,few grains cayenne #a_/b cup salad oil #b tablespoons vinegar #a_/d cup chili sauce #a_/b teaspoon table sauce4 ,just before serving add #a_/c cup cream beaten stiff1 and shake thoroughly4 ,,bran ,,muffins ,beat #a egg until light1 add #b tablespoons molasses or sugar #a cup milk #a cup bran #a_/b cup ,graham flour or entire wheat flour #a_/b teaspoon salt #b teaspoons baking powder and #a_/b cup seedless raisins4 ,mix well and bake in greased and floured muffin pans #bj minutes at #dej degrees ,f4 ,,maple ,,charlotte ,soak #a tablespoon gelatin in #b tablespoons cold water4 ,boil #b_/c cup maple syrup until it spins a thread4 ,add gelatin and stir until dissolved4 ,pour slowly onto #b egg whites1 beaten stiff4 ,put in a cool place and when it begins to stiffen fold in #b_/c cup heavy cream beaten stiff4 ,add #a_/b cup pecan nut meats broken in pieces4 ,fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce4 ,illustration3 ,,maple ,,charlotte ,,maple ,,pecan ,,sauce ,boil #c_/d cup maple syrup and #b tablespoons butter to #bcb degrees ,f4 or until syrup forms a very soft ball when tried in cold water4 ,remove from fire1 and add slowly #a_/d cup cream4 ,keep hot over hot water until ready to serve1 then add #a_/c cup pecan nut meats4 ,,mary ,,ann ,,sponge ,,cake ,beat #b egg whites until stiff and dry1 and add #a_/d cup sugar slowly while beating4 ,beat #b egg yolks1 add #a_/d cup sugar #a teaspoon vinegar and #b teaspoons water and beat until light4 ,combine mixtures1 and fold in gently #a_/b cup pastry flour sifted with #a_/d teaspoon baking powder4 ,cream #a tablespoon lard with #a tablespoon flour and spread inside of rim of ,mary ,ann cake pan4 ,cover center with greased paper4 ,put in cake mixture4 ,bake at #cde degrees ,f4 for #cj minutes4 ,remove carefully from pan1 remove paper and fill with maple charlotte or whipped cream4 ,if a ,mary ,ann cake pan is not available1 bake twice this mixture in a bread pan or deep round cake pan4 ,cool and remove center leaving a box4 ,,coffee ,,with ,,honey ,,and ,,whipped ,,cream ,tie #a cup ground coffee very loosely in small cheesecloth bag4 ,put into coffee pot with #f cups cold water and ,several egg shells4 ,let stand #a hour4 ,bring to boiling point and boil #e minutes4 ,add #a_/b cup cold water and let stand #c minutes4 ,serve coffee with ,honey to sweeten instead of sugar1 and ,cream whipped4