For Luncheon and Supper Guests
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
Alice Bradley
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ALICE BRADLEY
INTRODUCTION
SUNDAY NIGHT SUPPERS
PRELIMINARY PREPARATIONS
COOKING AT THE TABLE
SANDWICHES AND BISCUITS
AUTOMOBILE PICNICS
MARKET ORDERS
HOW TO BUY
MEASUREMENTS
RECIPES AND MENUS
MENU I
PRELIMINARY PREPARATIONS
MARKET ORDER
FRUIT CUP
FRUIT CUP
HOT HAM SANDWICHES
HOT HAM SANDWICHES
GRAPE OR CURRANT JELLY
TOMATO SALAD WITH CHEESE DRESSING
CHEESE DRESSING
COCOA ICE CREAM
FIG MARGUERITES
MARSHMALLOW FROSTING
CANDIED MINT LEAVES
TEA
MENU II
PRELIMINARY PREPARATIONS
MARKET ORDER
GRAPEFRUIT BASKETS
OPEN CHEESE AND BACON SANDWICH
MIXED SWEET PICKLES
MIXED SWEET PICKLES
CRAB MEAT AND TOMATO JELLY SALAD
TOMATO JELLY
MAYONNAISE DRESSING
EGG BISCUITS
BISCUIT SHAPES
ORANGE LAYER CAKE
ORANGE CREAM FILLING
BOILED ORANGE FROSTING
ICED COFFEE WITH VANILLA
MENU III
PRELIMINARY PREPARATIONS
MARKET ORDER
TOMATO CONSOMMÉ WITH PEARLS
CREAM MUFFINS
CLUB SANDWICH WITH SWEETBREADS
PICKLED RIPE CUCUMBER RINGS
APRICOTS WITH CREAM AND NUT BRITTLE
NUT BRITTLE
GINGER PUFFS
CHEESE FROSTING
SPICED SYRUP FOR TEA
MENU IV
PRELIMINARY PREPARATIONS
MARKET ORDER
ROSE APPLES EN SURPRISE
ROSE APPLES EN SURPRISE
MOCK LOBSTER À LA NEWBURG
MOCK LOBSTER À LA NEWBURG
TIMBALE CASES
CORN MEAL ROLLS
BACON SALAD
POTATO AND EGG SALAD
CREAM DRESSING
ORANGE MOUSSE
ORANGE MOUSSE
SOUR CREAM DROP COOKIES
SOUTH AMERICAN CHOCOLATE
MENU V
PRELIMINARY PREPARATIONS
MARKET ORDER
APPLE BALL COCKTAIL
APPLE SAUCE
SAUTÉD OYSTERS
CELERY SAUCE
CELERY CHEESE TOAST
LETTUCE WITH RUSSIAN DRESSING
RUSSIAN DRESSING
THOUSAND ISLAND DRESSING
1921 CHILI SAUCE
ORANGE BISCUITS
PLAIN PASTRY
MOLASSES PIE
MOLASSES PIE
MERINGUE
ICED TEA WITH GINGER ALE
SUGARED LEMON SLICES
MENU VI
PRELIMINARY PREPARATIONS
MARKET ORDER
CHOW MEIN
FRIED NOODLES
CHOP SUEY
PEPPER JAM SANDWICHES
PEPPER JAM
FROZEN FRUIT SALAD
CRACKERS AND CHEESE
CRACKERS AND CHEESE
CREAM CARAMEL LAYER CAKE
CHOCOLATE CARAMEL SYRUP
CHOCOLATE CARAMEL FROSTING
CHOCOLATE CARAMEL MILK SHAKE
PERCOLATED COFFEE I
MENU VII
PRELIMINARY PREPARATIONS
MARKET ORDER
ANCHOVY CANAPÉ
ANCHOVY CANAPÉ
SHELLFISH À LA QUEEN
STUFFED CELERY SANDWICH
BUTTERSCOTCH BISCUITS
BUTTERSCOTCH BISCUITS
ORANGE AND GRAPEFRUIT SALAD
CONDENSED MILK SALAD DRESSING
CHOCOLATE FLOAT
CHOCOLATE SYRUP
FROZEN CHOCOLATE
COCOANUT CAKES
ORANGE OPERA FUDGE
MENU VIII
PRELIMINARY PREPARATIONS
MARKET ORDER
CREAMED EGGS AND MUSHROOMS WITH BACON CURLS
BACON CURLS
MARMALADE BISCUITS
QUICK ORANGE MARMALADE
PINEAPPLE SALAD
COOKED MAYONNAISE DRESSING
BUTTERSCOTCH PARFAIT
BUTTERSCOTCH PARFAIT
ARCADIA CAKES
BUTTER CREAM, COCOA AND WHITE
COFFEE FROSTING
PERCOLATED COFFEE II
MENU IX
PRELIMINARY PREPARATIONS
MARKET ORDER
CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM
PIMIENTO CREAM
CHICKEN TERRAPIN
BOILED FOWL
SPICED FIGS
SPICED JELLY
WAFFLES
STAR CHICKEN SALAD
QUICK PARKER HOUSE ROLLS
LITTLE CHOCOLATE CAKES
CREAM FROSTING
PINEAPPLE SMASH
PINEAPPLE SMASH
MENU X
PRELIMINARY PREPARATIONS
MARKET ORDER
CREAM OF MUSHROOM SOUP
TUNA FISH À LA KING IN PATTY CASES
PUFF PASTE
CABBAGE AND CARROT SALAD
THOUSAND ISLAND FRENCH DRESSING
BRAN MUFFINS
MAPLE CHARLOTTE
MAPLE CHARLOTTE
MAPLE PECAN SAUCE
MARY ANN SPONGE CAKE
COFFEE WITH HONEY AND WHIPPED CREAM