Read Ebook: For Luncheon and Supper Guests by Bradley Alice

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Ebook has 360 lines and 17838 words, and 8 pages

CHEESE DRESSING

Mix 2 tablespoons mayonnaise dressing with 2 tablespoons cream cheese. Add 1/2 teaspoon salt 1/2 teaspoon table sauce 1/2 teaspoon paprika and add very slowly 1/4 cup salad oil, beating with egg beater until very thick. Add slowly 1 1/2 tablespoons vinegar. Keep in cool place till ready to serve.

Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.

COCOA ICE CREAM

Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze.

If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.

Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.

FIG MARGUERITES

Put in top of double boiler 7/8 cup sugar and 3 tablespoons water. Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. Add 1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape.

Add 1 tablespoon marshmallow cream and 1/4 teaspoon vanilla, and fold over and over until again stiff enough to hold its shape. Add 1/3 cup figs cut in small pieces and 1/3 cup nut meats cut in small pieces. Pile on

Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness.

MARSHMALLOW FROSTING

Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked.

CANDIED MINT LEAVES

Wipe Fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in Egg white slightly beaten. Mix 3 tablespoons granulated sugar with 3 drops oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry. Serve in Tea with Sliced lemon and Loaf sugar.

TEA

Half fill a perforated tea spoon or tea ball with Orange Pekoe, or other preferred tea. Place in cup, add fresh Boiling water, until cup is two-thirds full. Remove tea spoon as soon as tea is of the desired strength.

Two or three cups of tea can usually be made without emptying and refilling the tea spoon.

MENU II

Grapefruit Baskets with Mints Open Cheese and Bacon Sandwich Mixed Sweet Pickles Crab Meat and Tomato Jelly Salad Egg Biscuits Orange Layer Cake Iced Coffee with Vanilla

PRELIMINARY PREPARATIONS

Grapefruit prepared and put on ice Cheese grated 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 cut and put in cold water Crab meat picked over and put on ice Lettuce washed and put on ice in cheesecloth Cake baked and one layer frosted Cake filling made, except the whipped cream Dry ingredients and shortening for biscuits combined

MARKET ORDER

GRAPEFRUIT BASKETS

Cut in two 4 grapefruit. Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each half with 1 cream peppermint, broken in pieces, and chill. Bring the two strips of skin together above the grapefruit and tie together with Narrow ribbon, for the handle. Insert in the knot a sprig of Flowers, berries or mint, and place on doily on individual serving plates.

OPEN CHEESE AND BACON SANDWICH

Beat 3 eggs until light, add 3/4 pound soft cheese grated or put through food chopper 1 1/2 teaspoons table sauce 3/4 teaspoon salt 1/2 teaspoon paprika Few grains cayenne. Mix well and spread on 8 slices bread cut one-third inch thick. Cut 3/4 pound bacon in very thin slices the length of the slice of bread. Make bacon still thinner by pressing each strip on a board with a broad knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven.

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.

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.

TOMATO JELLY

Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4 1/2 inches by 8 inches.

Cut in 1/2 inch cubes for serving.

MAYONNAISE DRESSING

Sift into a bowl 1/2 teaspoon mustard 1/2 teaspoon sugar 1/2 teaspoon salt and Few grains cayenne. Add 1 egg yolk, mix well and add 1 tablespoon vinegar, stirring constantly. Measure 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken. When very thick, add 1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.

EGG BISCUITS

Sift together 2 cups bread flour, measured after sifting once 5 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Work in with fingers 2 tablespoons shortening. Add 1 egg yolk, slightly beaten, mixed with 2/3 cup milk, cutting it in with a knife. Toss on floured cloth or board and knead 5 minutes. Shape in any way suggested below. Bake 15 minutes at 400 degrees F. Brush with milk or melted butter just before removing from the oven.

BISCUIT SHAPES

Make in small round balls and bake in muffin pans.

Bake 2 round balls in each muffin pan, brushing between with melted butter.

Bake 3 round balls in each muffin pan.

Roll 1/4 inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans.

Prepare as above, sprinkling with sugar and cinnamon before rolling.

Prepare as above, sprinkling with chopped nuts and maple sugar before rolling.

Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners' frosting.

Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.

Roll 1/2 inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.

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