Strawberry Cocktails
Chicken Bouillon Chantilly
Fricassee of Chicken with Waffles
Spinach with Eggs
Prune and Pecan Nut Salad
Apricot Marmalade Mold
Cocoanut Cake
Coffee
CHICKEN BOUILLON CHANTILLY
Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives.
FRICASSEE OF CHICKEN
Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles.
SPINACH WITH DEVILED EGGS
1 peck spinach.
¼ pound bacon.
Salt, pepper.
1/3 cup butter.
Few grains nutmeg.
5 hard-cooked eggs.
½ teaspoon salt.
¼ teaspoon pepper.
½ teaspoon finely chopped parsley.
½ teaspoon grated onion.
½ cup minced ham.
Cream Salad Dressing.
Process: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.