Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see [Page 151]), sprinkle the top with fine buttered cracker crumbs and finish cooking. Brown crumbs delicately.
ENDIVE, CELERY AND GREEN PEPPER SALAD
Select crisp, well-bleached heads of endive, separate the leaves, keeping the green leaves separate from the bleached; wash and dry. Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces. Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing.
VANILLA ICE CREAM
¾ cup sugar.
1/3 cup water.
1 quart cream.
1½ tablespoons vanilla.
Process: Make a syrup by boiling sugar and water three minutes. Cool slightly and add to cream, add vanilla and freeze in the usual way. Pack in a brick-shape mold. Bury in salt and ice, let stand several hours. Remove from mold to serving platter and pour around each portion Hot Chocolate Sauce.
HOT CHOCOLATE SAUCE
Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon butter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add three-fourths teaspoon vanilla.
COCOANUT CUBES
Use recipe for Bride's Cake (see recipe on [Page 175]). Bake in a sheet. When cool cut in two-inch cubes and cover each cube with Boiled Frosting; sprinkle thickly with fresh grated cocoanut.