FOR LUNCHEON
AND SUPPER GUESTS

TEN MENUS
MORE THAN ONE HUNDRED RECIPES

SUITABLE FOR COMPANY LUNCHEONS
SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES
AUTOMOBILE PICNICS, EVENING SPREADS
AND FOR TEA ROOMS, LUNCH ROOMS
COFFEE SHOPS, AND MOTOR INNS

BY

ALICE BRADLEY

PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY
AUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT"

WHITCOMB & BARROWS
BOSTON, 1923

DEDICATED
TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDS AND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT

INTRODUCTION

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.

SUNDAY NIGHT SUPPERS

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.

PRELIMINARY PREPARATIONS

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.

COOKING AT THE TABLE

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 AND BISCUITS

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.

AUTOMOBILE PICNICS

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.

MARKET ORDERS

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

Baking powder
Cayenne
Cornstarch
Bread flour
Pastry flour
Molasses
Mustard
Paprika
Pepper
Rock salt
Table salt
Granulated sugar
Soda
Spices, whole and ground
Table sauce
Vanilla
Vinegar

HOW TO BUY

Some things are listed in the market orders that many people always have on hand. This is for the benefit of those who do not prepare all their meals and have little space for seldom used supplies. As far as feasible the amounts of material in the market orders are such as could be purchased. They may differ somewhat from the amounts called for in the recipes, thus leaving some foodstuff on hand. In many cases it may be more economical to purchase in larger quantities than those given. In some cases smaller amounts are called for than can be purchased, as one-half can, or one-fourth cup, in case supplies on hand are adequate without purchasing more than required. Butter only is given in the market orders. In cooking, margarine, lard, and other shortenings may be used instead, if preferred.

MEASUREMENTS

In all recipes measurements are made level. Measuring cups, divided into thirds and quarters, are used, and tea and table measuring spoons. Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Flour should be sifted once before measuring.

RECIPES AND MENUS

The recipes are planned to serve eight persons. Most of them may be divided for a smaller party.

The average cost of the menus is fifty cents per person. Some of the dishes may be made less expensive and rich by substituting milk for cream, and by other substitutions and omissions that will suggest themselves to the resourceful hostess. Many types of dishes are given. Many variations are possible.

In some menus a choice of dishes is suggested. A few recipes are given that are not called for in the menus. 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 recipe.

These recipes and menus have all been tested at Miss Farmer's School of Cookery. 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 possible.

BOSTON, MASS., August, 1922.

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

1 pound cooked ham
1 cream cheese (Roquefort flavor if desired)
1 quart milk
1 pint cream
½ pound butter
6 eggs
½ pound white grapes
3 or 4 oranges
2 lemons
1 pound (4 small) tomatoes
1 green pepper
1 head lettuce
1 bunch mint
½ can sliced pineapple
8 maraschino cherries
2 tablespoons mayonnaise dressing
½ pint raspberry or strawberry syrup
¼ pound figs
2 ounces walnut meats
1 ounce tea
⅛ pound cocoa
1 loaf sandwich bread
½ pint grape or currant jelly or juice
Oil of spearmint
1 package small round crackers
1 ounce marshmallow cream
1 cup salad oil
Loaf sugar

FRUIT CUP

Remove skin and seeds from
½ pound white grapes. If grapes are firm, boiling water may be poured over them and allowed to stand 1 minute, when skins will come off easily.

Pare
2 oranges, removing white part with the skin, and remove sections free from membrane.

Cut
4 slices canned pineapple in dice. Mix the fruit with
⅓ cup sugar
1 tablespoon lemon juice
½ cup orange juice
½ cup syrup from canned pineapple, and
Few grains salt.

Put into ice cream freezer, surround with ice and salt, and stir occasionally until juice begins to freeze. Serve in cocktail glasses, garnishing each glass with a

Maraschino cherry.

FRUIT CUP

HOT HAM SANDWICHES

Put
1 pound cooked ham through food chopper. Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well.

Cut
Bread in sixteen ¼-inch slices, spread eight slices bread with the ham mixture, cover with remaining bread and press slices firmly together. Cut each sandwich in three strips.

Beat
2 eggs slightly and add
2 cups milk. Dip sandwiches, one at a time, in this mixture, and sauté in butter, cooking on one side until browned, and then turning and browning the other side. Serve very hot.

Other meat, or marmalade or jam may be used in sandwiches in place of ham.

HOT HAM SANDWICHES

GRAPE OR CURRANT JELLY

Wash and pick over
Fruit. Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp. Let drip through double piece of cheesecloth, rinsed in cold water, over night or till juice no longer drips. Do not squeeze.

To
1 tablespoon juice add
1 tablespoon alcohol; stir and let stand 10 minutes.

If ⅔ of the mixture is cloudy use
⅔ cup sugar to each cup juice. If all is cloudy use equal parts sugar and juice. (This is called the Pectin Test.) Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into kettle, bring to boiling point, add required amount of sugar and cook to 220 degrees F. or until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. Then skim and pour into sterilized glasses.

Second Extraction

Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.

Third Extraction

Proceed as for second extraction. Oftentimes the juice from second and third extractions may be combined before being made up into jelly. By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled.

TOMATO SALAD WITH CHEESE DRESSING

Cut
4 tomatoes in halves in such a way that they come apart in points.

Arrange each half in a nest of
Lettuce leaves. In the center of tomato pile
Cream cheese forced through a coarse strainer. In center of cheese put a
Few bits of green pepper finely chopped. Serve with cheese dressing.

TOMATO SALAD

CHEESE DRESSING

Mix
2 tablespoons mayonnaise dressing with
2 tablespoons cream cheese. Add
½ teaspoon salt
½ teaspoon table sauce
½ teaspoon paprika and add very slowly
¼ cup salad oil, beating with egg beater until very thick. Add slowly 1 ½ 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
½ 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
⅞ 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 ¼ teaspoon vanilla, and fold over and over until again stiff enough to hold its shape.

Add
⅓cup (3) figs cut in small pieces and
⅓cup 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 (or chopped) 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 (or endive) 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

½ pound crab meat
¾ pound bacon
¾ pound cheese
½ pint milk
1 pint cream
¾ pound butter
1 dozen eggs
½ pint salad oil
4 grapefruit
1 head lettuce
2 roots celery or ½ pound endive
5 oranges
2 lemons
1 green pepper
1 onion
¼ can (½ pint) tomatoes
2 ounces (8) cream peppermints
¼ pound cluster raisins
1 loaf bread
¼ pound candied cherries
1 ½ doz. small sweet cucumber pickles
2 yards narrow ribbon
Small fresh flowers or fresh mint leaves
½ package gelatin
¼ pound finely ground coffee

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.

GRAPEFRUIT BASKET

OPEN CHEESE AND BACON SANDWICH

Beat
3 eggs until light, add
¾ pound soft cheese grated or put through food chopper
1½ teaspoons table sauce
¾ teaspoon salt
½ teaspoon paprika
Few grains cayenne.

Mix well and spread on
8 slices bread cut one-third inch thick.

Cut
¾ 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.

MIXED SWEET PICKLES

Put in small agate or enamel saucepan
1 cup vinegar
½ cup sugar
¼ teaspoon peppercorns
¼ teaspoon blades of mace
¼ teaspoon whole cloves, and cook 2 minutes.

Add
½ cup candied cherries, cook 5 minutes; skim out, add
½ 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.

MIXED SWEET PICKLES

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with
Lettuce leaves, arrange separate piles of
½ pound crab meat
3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
½ 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
½ 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 4½ inches by 8 inches.

Cut in ½ inch cubes for serving.

MAYONNAISE DRESSING

Sift into a bowl
½ teaspoon mustard
½ teaspoon sugar
½ teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly.

Measure
¾ 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
⅔ 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 ¼ 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 ¼ 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 ½ inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.

ORANGE LAYER CAKE

Beat together until thick
2 egg yolks
¼ teaspoon grated orange rind
4 tablespoons orange juice and
½ tablespoon lemon juice. Add
¾ cup sugar gradually, continuing to beat with egg beater.

Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
¼ teaspoon soda and
¼ teaspoon salt.

Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F.

Split, put
Orange cream filling between layers, and frost top with
Boiled orange frosting.

ORANGE CREAM FILLING

Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar.

Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water.

Add
½ teaspoon salt and
1 ½ tablespoons lemon juice.

Cool and fold in
1 cup cream beaten stiff.

BOILED ORANGE FROSTING

Put
1 cup sugar and
¼ cup water in a small saucepan.

Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan.

Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
½ tablespoon orange juice and spread on cake.

2 egg whites may be used instead of egg yolks if preferred.

ICED COFFEE WITH VANILLA

Add to
6 cups cold boiled or percolated coffee
½ teaspoon vanilla
1 cup cream and
Sugar to taste.

Serve in tall glasses with
Cracked ice.

ICED COFFEE

MENU III

Tomato Consommé 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 bottles, or other sweet pickle or olives
Consommé ready to reheat
Sweetbreads cooked
Cucumber sliced into ice water, 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 iced, it may be prepared

MARKET ORDER

1 pair sweetbreads
½ pound bacon
½ pint cream
1 pint milk
½ pound butter
6 eggs
1 head lettuce
1 cucumber
3 ounces nut meats
1 quart can tomatoes
1 pint chicken stock or
2 chicken bouillon cubes
1 can apricots
1 loaf bread
Pickles or olives
½ cup pearl tapioca
½ pint mayonnaise dressing
1 cream cheese
½ pound confectioners' sugar
1 ounce tea
2 lemons

TOMATO CONSOMMÉ WITH PEARLS

Soak
½ cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.

Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water.

Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of

Red coloring may be added to intensify the color.

CREAM MUFFINS

Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
½ teaspoon salt.

With fingers rub in
¼ cup butter or margarine, add
2 eggs well beaten and
7/8 cup thin cream.

Mix thoroughly, pour into greased muffin pans or small fancy shaped tins and bake 12 minutes at 400 degrees F., and 5 minutes at 450 degrees F. Makes 16 small muffins.

CLUB SANDWICH WITH SWEETBREADS

When brought from market soak
1 pair sweetbreads 1 hour in
Water with
1 tablespoon vinegar.

Parboil 20 minutes in
1 cup milk.

Cool in cold water, drain and cut in slices. On serving plate for each person place
1 slice toast spread to the edges with
Butter worked until creamy.

Cut in two diagonally and cover with 1 or 2 washed and dried
Lettuce leaves, and with
Mayonnaise dressing.

On lettuce place a layer of
Sweetbread slices, cover with
Slices of cucumber which have been dipped in
Mayonnaise dressing and with
2 slices bacon free from rind, cooked until crisp.

Cover with
1 slice buttered toast, cut in two diagonally. Place a
Small lettuce leaf on the toast and fill with
Mayonnaise dressing. Sprinkle with
Paprika.

Place on side of plate
Sweet pickled cucumber rings or
Olives, plain or stuffed.

CLUB SANDWICH

PICKLED RIPE CUCUMBER RINGS

Pare rind from
2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out centers, making rings.

Cover with
Cold water, add
1 teaspoon soda and let stand over night.

Next morning drain, cover with cold water in which
2 tablespoons alum have been dissolved and boil 10 minutes.

Strain, cover again with cold water, add
1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard.

Measure as much vinegar as there was water and to each quart vinegar add
3 pounds granulated sugar
¼ cup whole cloves and
¼ cup stick cinnamon. Add fruit and boil until clear.

Watermelon rind, cut in strips, may be used instead of cucumber.

APRICOTS WITH CREAM AND NUT BRITTLE

Drain
1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender.

Cool and pour into serving dish. Sprinkle with one-half the nut brittle.

Beat
½ cup cream until stiff, add slowly
¼ cup sugar
½ teaspoon vanilla
Few grains salt and half remaining brittle.

Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots.

NUT BRITTLE

Put
½ cup sugar and
½ cup water in saucepan and boil quickly until syrup is a golden brown.

Remove from fire, add
⅔ cup chopped nut meats and turn into lightly greased pan.

Cool and pound until broken into very small pieces.

GINGER PUFFS

Beat
1 egg until light, add
½ cup sugar
½ cup molasses and
¼ cup shortening melted in
½ cup warm water.

Add
2 cups pastry flour sifted with
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon soda and
½ teaspoon salt.

Combine mixtures and bake in small greased tins for 12 to 15 minutes at 400 degrees F. Frost if desired with

Cheese Frosting.

CHEESE FROSTING

With wooden spoon work
1 cream cheese until creamy and add gradually
1 ½ cups confectioners' sugar. Beat
½ egg white until stiff and gradually beat in the cheese mixture.

This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decorations. It may be colored if desired.

SPICED SYRUP FOR TEA

Put in small saucepan
1 cup water and
½ cup sugar.

Heat to boiling point and when sugar is dissolved add
1 tablespoon whole cloves, crushed and a
2 inch piece stick cinnamon broken in pieces, tied together very loosely in a piece of cheesecloth.

Boil gently to 215 degrees F. or to a thin syrup. When cool add juice of
2 lemons. Serve in small bowl, using
1 tablespoon syrup in each cup of tea.

MENU IV

Rose Apples en Surprise
Mock Lobster à 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 made. May be reheated while cooking Newburg
Dressing made, all but bacon fat
South American chocolate prepared
Mousse made and packed, 4 to 6 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

½ pound bacon
2 pounds haddock
2 quarts milk
¼ cup sour cream
½ cup sour milk
1 ½ pints cream
10 eggs
½ pound butter
1 green, pepper
1 onion
2 lemons
1 head lettuce
Parsley
2 oranges
8 rose apples (small can) or small tomatoes
8 anchovies (or 1 small bottle)
2 pimientos
Brown sugar
2 ounces candied cherries
1 ounce pistachio nuts
2 ounces raisins
1 ounce nut meats
½ pound vanilla sweet chocolate
½ cup mayonnaise dressing
1 pint salad oil
½ ounce coffee
¼ pound corn meal
1 teaspoon gelatin
2 pickles

If Potato and Egg Salad is selected omit bacon and add

1 pound potatoes
2 roots celery or 1 small cabbage
½ cup cream, sweet or sour

ROSE APPLES EN SURPRISE

Hard cook
2 eggs. Reserve ½ yolk.

Chop remainder fine and mix with
2 tablespoons green pepper chopped
2 tablespoons pimiento chopped
4 anchovies chopped
½ teaspoon salt
Few grains pepper and
Few drops onion juice. Moisten with
Mayonnaise dressing.

Fill
8 rose apples or small tomatoes from which centers have been removed.

Cover with mayonnaise and garnish with
Strips of anchovy, laid crosswise.

Serve each rose apple or tomato on a small plate sprinkled with
Chopped parsley mixed with reserved egg yolk, rubbed through a strainer.

ROSE APPLES EN SURPRISE

MOCK LOBSTER À LA NEWBURG

Wipe a
2 pound haddock, remove skin and bones, sprinkle with
Salt and steam 20 minutes over boiling water.

Cool and separate in flakes. Melt
¼ cup butter, add
1 tablespoon flour mixed with
¾ teaspoon salt
1 teaspoon paprika
Few grains cayenne and
Slight grating nutmeg. Then add
½ cup milk gradually. Cook and stir until sauce boils.

Add haddock flakes and
1 pimiento cut in strips and place over hot water.

Just before serving add
2 egg yolks beaten slightly with
½ cup cream and
2 tablespoons lemon juice.

As soon as it is hot serve in
Timbale cases.

MOCK LOBSTER À LA NEWBURG

TIMBALE CASES

Sift together
½ cup bread flour
¼ teaspoon salt
1 tablespoon sugar. Add gradually
½ cup water
1 egg slightly beaten
1 tablespoon salad oil.

Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 40 seconds.

Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.

CORN MEAL ROLLS

Sift together
1 ½ cups bread flour
¼ teaspoon soda
¾ cup corn meal
3 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar.

Cut in
2 tablespoons shortening with a case knife.

Beat
1 egg, add
½ cup sour milk and combine mixtures.

Roll ½ inch thick, cut with oval cutter, brush with
Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F.

BACON SALAD

Cut
½ pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice.

Mix
2 teaspoons brown sugar
Few grains pepper
½ teaspoon paprika
¼ teaspoon mustard. Add
4 tablespoons vinegar.

Stir until smooth. Add to
½ cup of the bacon fat and bring to boiling point.

Sprinkle
Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.

POTATO AND EGG SALAD

Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.

CREAM DRESSING

Mix in double boiler
2 teaspoons flour
1 teaspoon salt
1 teaspoon mustard
1 ½ teaspoons powdered sugar and a
Few grains cayenne; add
1 teaspoon butter and
⅓ cup vinegar.

Cook over boiling water, stirring constantly until mixture thickens; add
1 egg yolk, and stir and cook 1 minute.

Cool and just before serving add
½ cup heavy cream, sweet or sour, beaten until stiff.

ORANGE MOUSSE

ORANGE MOUSSE

Put in saucepan
¾ cup sugar, add
Grated rind of 1 orange and
¼ cup cold water. Stir and boil 1 minute.

Soak
1 teaspoon gelatin in
2 tablespoons cold water and dissolve in the hot syrup.

Add
⅔ cup orange juice and
2 tablespoons lemon juice.

Place on ice, and when it begins to thicken, fold in
1 ½ cups cream beaten stiff,
¼ cup pistachio nuts, shredded,
¼ cup candied cherries cut in pieces.

Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices.

Molds may be decorated with
Pistachio nuts and
Candied cherries, before filling with mixture.