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Title: For Luncheon and Supper Guests Author: Bradley, Alice Language: English As this book started as an ASCII text book there are no pictures available. Copyright Status: Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook. See comments about copyright issues at end of book. *** Start of this Doctrine Publishing Corporation Digital Book "For Luncheon and Supper Guests" *** This book is indexed by ISYS Web Indexing system to allow the reader find any word or number within the document. 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 1/2 pound butter 6 eggs 1/2 pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint 1/2 can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing 1/2 pint raspberry or strawberry syrup 1/4 pound figs 2 ounces walnut meats 1 ounce tea 1/8 pound cocoa 1 loaf sandwich bread 1/2 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 1/2 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 1/3 cup sugar 1 tablespoon lemon juice 1/2 cup orange juice 1/2 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. [Illustration: 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 1/4-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. [Illustration: 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 2/3 of the mixture is cloudy use 2/3 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. [Illustration: TOMATO SALAD] 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 (3) 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 (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 1/2 pound crab meat 3/4 pound bacon 3/4 pound cheese 1/2 pint milk 1 pint cream 3/4 pound butter 1 dozen eggs 1/2 pint salad oil 4 grapefruit 1 head lettuce 2 roots celery or 1/2 pound endive 5 oranges 2 lemons 1 green pepper 1 onion 1/4 can (1/2 pint) tomatoes 2 ounces (8) cream peppermints 1/4 pound cluster raisins 1 loaf bread 1/4 pound candied cherries 1 1/2 doz. small sweet cucumber pickles 2 yards narrow ribbon Small fresh flowers or fresh mint leaves 1/2 package gelatin 1/4 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. [Illustration: GRAPEFRUIT BASKET] 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. MIXED SWEET PICKLES 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. [Illustration: MIXED SWEET PICKLES] 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 (use silver knife so white will not discolor) 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. ORANGE LAYER CAKE Beat together until thick 2 egg yolks 1/4 teaspoon grated orange rind 4 tablespoons orange juice and 1/2 tablespoon lemon juice. Add 3/4 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 1/4 teaspoon soda and 1/4 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 1/2 teaspoon salt and 1 1/2 tablespoons lemon juice. Cool and fold in 1 cup cream beaten stiff. BOILED ORANGE FROSTING Put 1 cup sugar and 1/4 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 1/2 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 1/2 teaspoon vanilla 1 cup cream and Sugar to taste. Serve in tall glasses with Cracked ice. [Illustration: 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 1/2 pound bacon 1/2 pint cream 1 pint milk 1/2 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 1/2 cup pearl tapioca 1/2 pint mayonnaise dressing 1 cream cheese 1/2 pound confectioners' sugar 1 ounce tea 2 lemons TOMATO CONSOMMÉ WITH PEARLS Soak 1/2 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 1/2 teaspoon salt. With fingers rub in 1/4 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. [Illustration: 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 1/4 cup whole cloves and 1/4 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 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 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 1/2 cup sugar and 1/2 cup water in saucepan and boil quickly until syrup is a golden brown. Remove from fire, add 2/3 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 1/2 cup sugar 1/2 cup molasses and 1/4 cup shortening melted in 1/2 cup warm water. Add 2 cups pastry flour sifted with 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon soda and 1/2 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 1/2 cups confectioners' sugar. Beat 1/2 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 1/2 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 1/2 pound bacon 2 pounds haddock 2 quarts milk 1/4 cup sour cream 1/2 cup sour milk 1 1/2 pints cream 10 eggs 1/2 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 1/2 pound vanilla sweet chocolate 1/2 cup mayonnaise dressing 1 pint salad oil 1/2 ounce coffee 1/4 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 1/2 cup cream, sweet or sour ROSE APPLES EN SURPRISE Hard cook 2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with 2 tablespoons green pepper chopped 2 tablespoons pimiento chopped 4 anchovies chopped 1/2 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. [Illustration: 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 1/4 cup butter, add 1 tablespoon flour mixed with 3/4 teaspoon salt 1 teaspoon paprika Few grains cayenne and Slight grating nutmeg. Then add 1/2 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 1/2 cup cream and 2 tablespoons lemon juice. As soon as it is hot serve in Timbale cases. [Illustration: MOCK LOBSTER À LA NEWBURG] TIMBALE CASES Sift together 1/2 cup bread flour 1/4 teaspoon salt 1 tablespoon sugar. Add gradually 1/2 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 1/2 cups bread flour 1/4 teaspoon soda 3/4 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 1/2 cup sour milk and combine mixtures. Roll 1/2 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 1/2 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 1/2 teaspoon paprika 1/4 teaspoon mustard. Add 4 tablespoons vinegar. Stir until smooth. Add to 1/2 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 1/2 teaspoons powdered sugar and a Few grains cayenne; add 1 teaspoon butter and 1/3 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 1/2 cup heavy cream, sweet or sour, beaten until stiff. [Illustration: ORANGE MOUSSE] ORANGE MOUSSE Put in saucepan 3/4 cup sugar, add Grated rind of 1 orange and 1/4 cup cold water. Stir and boil 1 minute. Soak 1 teaspoon gelatin in 2 tablespoons cold water and dissolve in the hot syrup. Add 2/3 cup orange juice and 2 tablespoons lemon juice. Place on ice, and when it begins to thicken, fold in 1 1/2 cups cream beaten stiff, 1/4 cup pistachio nuts, shredded, 1/4 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. SOUR CREAM DROP COOKIES Cream 1/4 cup butter or margarine. Add gradually 1/2 cup sugar and 1 egg, well beaten. Dissolve 1/4 teaspoon soda in 1/4 cup rich sour cream. Add to first mixture alternately with 1 1/4 cups pastry flour sifted with 1/4 teaspoon salt and 2 teaspoons baking powder. Add 1/2 teaspoon vanilla 1/4 cup raisins cut in pieces and 1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin sheet, and bake in a moderate oven. Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking. SOUTH AMERICAN CHOCOLATE Melt 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly 1 cup strong hot coffee and boil 1 minute. Add to 6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes. Serve with Whipped cream sweetened and flavored, or chill and serve in tall glasses with Cracked Ice. * * * * * MENU V Apple Ball Cocktail Sautéd Oysters with Celery Sauce or Celery Cheese Toast California Lettuce with Russian or Thousand Island Dressing Orange Biscuits Molasses Pie Iced Tea with Ginger Ale PRELIMINARY PREPARATIONS Molasses pie made Celery cooked for celery sauce Mayonnaise and Russian dressing made Dry ingredients and shortening mixed for biscuits Lettuce washed Fruit prepared for cocktail Cheese grated Tea made MARKET ORDER 1 pint selected oysters or 1/2 pound cheese 4 eggs 1 cup milk 2/3 cup cream 1/2 pound butter 2 roots celery 1 large or 2 small heads California lettuce 1 orange 3 lemons 8 apples (perfect in shape and uniform in size) 1/4 pound white or Tokay grapes 1 loaf bread 1/4 cup chili sauce 1/4 pound demi-tasse sugar 1 1/2 cups molasses 1/2 pound walnuts 4 individual tea bags 1 quart ginger ale 1/3 cup maraschino cherries 1/4 pound common crackers 1 chicken bouillon cube or chicken stock 1 pimiento 1 green pepper 1/2 cup mayonnaise dressing Parsley APPLE BALL COCKTAIL Cut tops from stem end of 8 choice apples. Remove inside of apples with a French ball cutter, putting balls in 2 cups cold water with Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put Apple shells in 1 quart cold water to which is added 1 teaspoon salt. Remove skins and seeds from 1/4 lb. (1 cup) white grapes. Just before serving drain apple shells. Remove apple balls from the water. Drain and mix with the White grapes and with 1/3 cup maraschino cherries and fill apple shells. Mix 3 tablespoons syrup from maraschino cherries with Juice of 1/2 orange and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded with Crushed Ice. Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available. Grapes may be bought in cans if fresh grapes are not in market. APPLE SAUCE Put in saucepan Tops, cores, and small pieces of apple removed in the making of apple shells. Add 3/4 cup water in which apple balls were soaked and cook gently until apple is soft. Rub through a strainer. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal. SAUTÉD OYSTERS Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. Sauté in 4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast. CELERY SAUCE Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and 1 teaspoon salt and cook 20 minutes or until tender. Drain, reserving both liquid and celery. To Liquid add Chicken stock to make 2 cups or Water to make 2 cups and 1 chicken bouillon cube. Melt in saucepan, chafing dish or electric grill 3 tablespoons butter. Add 3 tablespoons flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add Cooked celery and bring to boiling point. Mix 1 egg yolk and 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly. CELERY CHEESE TOAST Make above recipe for Celery Sauce, adding 1 cup grated cheese when celery is added. Stir until cheese is melted. Add 1/2 teaspoon table sauce, then add 1 egg yolk and 2/3 cup cream as above and cook over hot water 2 minutes, stirring constantly. Serve on Toast or crackers. 1 egg white beaten stiff may be added just before serving. LETTUCE WITH RUSSIAN DRESSING Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with Russian Dressing or with Thousand Island Dressing. Dressing may be passed separately if preferred. RUSSIAN DRESSING Measure 1/2 cup mayonnaise dressing, add 1/4 cup chili sauce 1 tablespoon pimiento cut in small pieces 1 tablespoon green pepper cut in small pieces and 1 tablespoon celery cut in small pieces, and mix thoroughly. THOUSAND ISLAND DRESSING Add to Russian Dressing just before serving 1/4 cup cream, beaten stiff. 1921 CHILI SAUCE Force through food chopper 3 green bell peppers 1 red bell pepper and 4 large onions. Put in saucepan with 12 large tomatoes or 1 quart canned tomato 1 quart vinegar 1 cup sugar 1/4 teaspoon oil of clove 1/4 teaspoon oil of cinnamon 3 tablespoons salt 3/4 teaspoon allspice 3/4 teaspoon mustard 3/4 teaspoon soda and 1 tablespoon table sauce. Cook until soft and rub through purée sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency. ORANGE BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers rub in 2 tablespoons shortening. Twenty minutes before the meal is to be served add 7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut with round cutter 1 inch in diameter. Place close together on a greased tin sheet. Break 16 lumps demi-tasse loaf sugar in halves and squeeze the Juice of 1/2 orange. Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit. Grate Orange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F. PLAIN PASTRY Put in mixing bowl 5 tablespoons shortening 3 tablespoons ice water and 1/2 teaspoon salt, and work until creamy, using wooden spoon. Add 1 cup pastry flour and mix by cutting with a knife. Sprinkle pastry cloth or board with 2 tablespoons flour. Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim. MOLASSES PIE Put in mixing bowl 3/4 cup sugar 1/4 cup flour and 1 teaspoon salt and mix well. Add 1 1/2 cups molasses 3 egg yolks slightly beaten 3 tablespoons melted butter 3/4 cup nut meats cut in fine pieces. When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with Meringue. Bake 12 minutes. Cool before serving. [Illustration: MOLASSES PIE] MERINGUE Beat 4 egg whites until stiff and dry. Beat in gradually 1/3 cup powdered sugar 1/8 teaspoon salt and 1/2 teaspoon vanilla. Remove egg beater and fold in 1/3 cup powdered sugar. Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F. ICED TEA WITH GINGER ALE Bring to boiling point 1 quart fresh cold water. Add 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea. Cover and let stand 2 minutes. Strain over a Large piece of ice. Just before serving add 1 quart ginger ale. Serve with Sugared lemon slices. SUGARED LEMON SLICES Cut in slices 2 large lemons and lay on a plate. Sprinkle with 4 tablespoons sugar. Turn over and sprinkle with 2 tablespoons sugar. Just before serving arrange Lemon on lemon plate with lemon fork. Put any extra Syrup into the tea. Use one or more slices lemon in each glass of tea. * * * * * MENU VI Chow Mein or Chop Suey Pepper Jam Sandwiches Frozen Fruit Salad Crackers and Cheese Cream Caramel Layer Cake Percolated Coffee PRELIMINARY PREPARATIONS Cream caramel layer cake made, filled and frosted Pepper jam filling made Materials prepared for chow mein or chop suey Fruit (except banana) ready for salad Mayonnaise dressing made Lettuce washed MARKET ORDER 1 1/2 pounds pork chops or 1 large broiler 1 cream cheese 1 pint cream 1/2 pint milk 1/2 pound butter 5 eggs 1 onion 1 bunch celery 1/4 pound dried mushrooms 3 red peppers or 1 small can pimientos 1 lemon 1 banana 1 head lettuce 1/2 loaf dark Graham bread 1/2 loaf white bread Chicken stock Soyu sauce 1/2 cup canned apricots 3/4 cup pineapple and syrup 3/4 cup maraschino cherries and syrup 1 package small round crackers 4 stuffed olives 1 package confectioners' sugar 1/4 pound coffee 3 cups salad oil 2 ounces chocolate 1/3 cup mayonnaise dressing 1 teaspoon gelatin For Chop Suey 6 Chinese water chestnuts 1/2 pound bean sprouts 1/4 pound (1 can) bamboo shoots Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers. CHOW MEIN Cut in 1-inch strips 1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with 2 tablespoons fat. Add 1 cup water or stock mixed with 1 teaspoon cornstarch. Simmer 3 minutes or until, meat is tender. In another frying pan put 2 tablespoons fat, add 1 onion cut lengthwise in very fine pieces. Cook 3 minutes, add 1 bunch celery cut in very fine strips 2 inches long, and 1/4 pound dried mushrooms soaked 2 hours in Cold water, drained and cut in thin slices. Cook 3 minutes, stirring constantly. Combine mixtures, add 1 teaspoon salt 1/4 teaspoon pepper and Few grains cayenne. Pour over fried noodles. If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein. With Chow Mein pass Soyu sauce. Boiled rice may be served with Chow Mein or Chop Suey. FRIED NOODLES Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil. Drain on soft paper. CHOP SUEY Cut in 1-inch strips 1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in 2 tablespoons chicken or other fat. Cut 1 cup celery in thin slices crosswise, add 1 onion peeled and cut in thin slices 6 mushroom caps peeled and sliced 6 Chinese water chestnuts peeled and sliced. Cook vegetables 5 minutes in 2 tablespoons chicken fat or butter. Add 1/2 pound bean sprouts 1/4 pound bamboo shoots cut in diamond-shaped pieces 1 teaspoon Soyu sauce 2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with Salt and Few grains pepper. PEPPER JAM SANDWICHES Cut an equal number of slices of Dark Graham bread and White bread, remove crusts, and spread bread with Creamed butter. On one slice of white bread spread Pepper jam, cover with slice of Graham bread, spread with Butter and pepper jam and cover with a slice of white bread. Make other sandwiches with Graham bread on the outside and white bread for the center layer. Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate. PEPPER JAM Drain 1 small can pimientos and force through food chopper. Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized glasses and when cool cover with melted paraffin. If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above. FROZEN FRUIT SALAD Beat 2/3 cup heavy cream until stiff, and gradually beat in 1/3 cup mayonnaise dressing 1 teaspoon gelatin soaked in 3 tablespoons pineapple syrup and dissolved over hot water 1 teaspoon powdered sugar 2 tablespoons lemon juice and 1 tablespoon maraschino syrup. Fold in 1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces 3/4 cup pineapple, cut in dice 1/2 cup maraschino cherries, cut in slices. Freeze like ice cream. Remove with round ice cream scoop, and serve on Heart leaves of lettuce. Cut Maraschino cherries in 4 pieces lengthwise and put on top of each salad. [Illustration: CRACKERS AND CHEESE] CRACKERS AND CHEESE Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with Paprika in hole of olive. Do not spread crackers till ready to serve. Cheese balls may be made in advance. CREAM CARAMEL LAYER CAKE Beat until thick 3/4 cup heavy cream 1 cup sugar and 1/4 cup water. Add 1 cup bread flour sifted with 2 teaspoons baking powder and 1/4 teaspoon salt. Add 3 egg yolks and 1 whole egg, well beaten, and 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with Chocolate Caramel Frosting between and on top. CHOCOLATE CARAMEL SYRUP Melt 2 squares bitter chocolate over hot water. In a saucepan put 3/4 cup sugar and 1/4 cup water, and cook until it forms a dark brown syrup. Add 1/2 cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth. CHOCOLATE CARAMEL FROSTING For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat 2 egg whites until stiff and continue beating while slowly adding the syrup. Then add, a little at a time, enough Sifted confectioners' sugar to make of right consistency to spread. CHOCOLATE CARAMEL MILK SHAKE Add to 2/3 glass iced milk 2 to 3 tablespoons chocolate caramel syrup. Mix well and strain into glass. PERCOLATED COFFEE I Put 1 cup finely ground coffee in upper part of glass coffee pot, put 6 cups hot water in lower part. Light alcohol lamp. When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve. * * * * * MENU VII Anchovy Canapé Shellfish à la Queen Stuffed Celery Sandwich Butterscotch Biscuits Orange and Grapefruit Salad Chocolate Float Cocoanut Cakes Orange Opera Fudge PRELIMINARY PREPARATIONS Salad dressing made Dry ingredients and shortening mixed for biscuits Butter and sugar mixed for spreading the biscuits Cocoanut cakes made Filling for sandwiches made Custard for frozen chocolate made Two eggs hard cooked Orange opera fudge made MARKET ORDER 1/2 pint oysters 1/2 pint scallops 1 1/2 pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound butter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk 1/2 pound shredded cocoanut Anchovy paste 1 pimiento 1/2 pound brown sugar 1/4 pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives 1/2 tablespoon white corn syrup 3 ounces shelled almonds Vegetable or beef extract ANCHOVY CANAPÉ Put 2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes. Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer. Cut 8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and 1/4 inch thick. Sauté in Butter on one side only. Spread other side with Anchovy paste. Divide diagonally into 3 sections, having 2 end sections half a square. Sprinkle end sections of the bread with Egg yolk and the center with Egg white. Separate sections with narrow strips of Pimiento. Serve as an appetizer. [Illustration: ANCHOVY CANAPÉ] SHELLFISH À LA QUEEN Force through food chopper enough Carrot to make 3/4 cup. Put into saucepan with 3 tablespoons butter and 1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently. Add 4 tablespoons flour and when smooth add 1 cup boiling water in which is dissolved 1 teaspoon vegetable or beef extract, and stir until sauce boils. Add 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoon lemon juice and a Few grains cayenne. Remove meat from a 1 1/2 pound lobster and cut in pieces the size of scallops. Place 1/2 pint oysters in strainer over bowl and rinse with 2 tablespoons cold water, reserving all liquor. Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook 1/2 pint scallops 5 minutes or until tender. To the oyster liquor add Cream to make 1 cup; add to the sauce and bring to boiling point. Add oysters, scallops, and lobster and serve very hot, garnished with bits of Pimiento and Truffles or ripe olives. STUFFED CELERY SANDWICH Mix 1 cream cheese with 2 tablespoons celery chopped fine 1 tablespoon chopped, stuffed olives 1/4 teaspoon salt 1/8 teaspoon paprika and Enough milk to make it the right consistency to spread. Cut Bread in circles 1/4 inch thick. Cut centers from one-half the pieces of bread. Spread bread with Creamed butter and with sandwich filling. Place a ring of bread on a whole circle of bread. Garnish each sandwich with a Slice of stuffed olive in the center. BUTTERSCOTCH BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup butter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits. [Illustration: BUTTERSCOTCH BISCUITS] ORANGE AND GRAPEFRUIT SALAD Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sections free from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries. Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of Pineapple if desired. Chopped nuts may be sprinkled over the salad. CONDENSED MILK SALAD DRESSING Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted butter. Beat thoroughly, but do not cook. Chill before serving. CHOCOLATE FLOAT Put 2 tablespoons chocolate syrup in tall glass and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately. CHOCOLATE SYRUP Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk. FROZEN CHOCOLATE Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate melted pour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt. COCOANUT CAKES Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes. ORANGE OPERA FUDGE Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving. * * * * * MENU VIII Creamed Eggs and Mushrooms with Bacon Curls Marmalade Biscuits Pineapple Salad Cooked Mayonnaise Dressing Butterscotch Parfait Arcadia Cakes Coffee PRELIMINARY PREPARATIONS Orange marmalade made at any time Cakes made Salad dressing made Dry ingredients and shortening for biscuits mixed Eggs hard cooked Bacon rolled ready to fry Butterscotch parfait up to point where egg whites and cream are added. These may be added and mixture frozen 4 to 6 hours in advance Lettuce washed Pineapple and nuts cut MARKET ORDER 1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound butter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners' sugar 1/2 tablespoon corn syrup 1/2 pint salad oil CREAMED EGGS AND MUSHROOMS WITH BACON CURLS Put 6 eggs in top of double boiler. Cover with Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove shells and cut eggs in eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise. Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt 1/3 cup butter, add 1/3 cup flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Sauté mushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter and arrange Bacon curls over the top. 4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms. BACON CURLS Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks. MARMALADE BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or board and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and parallel with the ends. Put 1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers. QUICK ORANGE MARMALADE Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses. PINEAPPLE SALAD Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes. Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately. COOKED MAYONNAISE DRESSING Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff. BUTTERSCOTCH PARFAIT Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons butter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases. [Illustration: BUTTERSCOTCH PARFAIT] ARCADIA CAKES Scald and dry a small mixing bowl, put in 3 tablespoons butter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter. The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin. The butter cream may be omitted and cakes be merely frosted on top if preferred. BUTTER CREAM, COCOA AND WHITE Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration. Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes. COFFEE FROSTING Mix 1/2 tablespoon corn syrup with 2 tablespoons strong hot coffee; add 1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm. PERCOLATED COFFEE II Put in upper part of percolator coffee pot 1 cup finely ground coffee. Pour in 3 pints boiling water and percolate about 10 minutes. Put Cream and Sugar in the cups. Pour in the coffee and serve. One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee. * * * * * MENU IX Chicken and Clam Bouillon with Pimiento Cream Chicken Terrapin Waffles Spiced Figs or Star Chicken Salad Quick Parker House Rolls Little Chocolate Cakes Pineapple Smash PRELIMINARY PREPARATIONS Chicken and clam bouillon made ready to reheat Pimientos ready to be added to cream Ingredients prepared for chicken terrapin or Salad made Spiced figs prepared at any time Dry ingredients mixed for waffles or Rolls baked or ready to bake Pineapple mixture cooked Cakes made MARKET ORDER 4 pound fowl 2 quarts clams in shell 1 quart milk 1/2 pint sour cream 1/4 cup cream 1/2 pound butter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint 1/2 pound pulled figs 1/4 pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives 1/4 bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 1/2 pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries 1/8 pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil 1/2 package gelatin 1/2 pound confectioners' sugar CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM Wash and scrub 2 quarts soft-shell clams in shell, put in kettle with 2 cup cold water, cover and cook till shells open. Strain liquor through double cheesecloth. Add enough Chicken stock, well seasoned, to make 1 quart. Add more Seasonings if needed and serve in bouillon cups with Pimiento cream. Clams may be used as steamed clams, if desired. [Illustration: Chicken and clam bouillon] PIMIENTO CREAM Mix 1/4 cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and serve on bouillon or on any cream soup. CHICKEN TERRAPIN Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted butter. Add to 2 cups scalded milk and cook until thick. Add Whites of 3 hard-cooked eggs, finely chopped 1 1/2 cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon. Keep hot over hot water or electric grill and serve in patty shells reheated in the oven, or on toast. Serve with Spiced figs. BOILED FOWL Clean a 4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and 1/8 teaspoon pepper. Cool in the stock. Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes. Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours. SPICED FIGS Wash 1/2 pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 1/2 cups sugar. Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender. SPICED JELLY Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or individual molds. WAFFLES Sift together 1 1/2 cups pastry flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soda; add slowly 1 1/4 cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten. Fold in 3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron. An aluminum electric waffle iron should not be greased. An iron one should be well greased. STAR CHICKEN SALAD Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces. Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing. Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of Lettuce leaves. Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer. The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal. QUICK PARKER HOUSE ROLLS Sift together 2 1/2 cups bread flour 1 tablespoon sugar and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in 1/3 cup lukewarm water and 1/2 cup milk. Beat well, let rise, turn out on floured cloth or board and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in Melted butter, fold double, buttered side up, and place in pans close together. Let rise and bake in hot oven 10 minutes at 425 degrees F. and 10 minutes at 400 degrees F. Brush with melted butter just before removing from oven. LITTLE CHOCOLATE CAKES Put in double boiler 2 squares chocolate, broken in small pieces 1/2 cup milk and 2 egg yolks. Cook, stirring constantly until thick and smooth. Remove from fire and add 1 cup sugar and 3 tablespoons butter and 1 1/4 cups bread flour, alternately with 1/2 cup milk in which 1/2 teaspoon soda is dissolved. Beat well and fold in 2 egg whites beaten stiff and 1/2 teaspoon vanilla. Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with Cream frosting in different colors. CREAM FROSTING Beat 1 egg white until stiff, add 2 teaspoons cream 1/2 teaspoon vanilla and, slowly, 3/4 cup confectioners' sugar, and more if needed to make of right consistency to spread. Divide into several portions, and color with a bit of Color paste, pale yellow, pink, green, or lavender. PINEAPPLE SMASH Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strain over block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass. Garnish with sprigs of Mint and Maraschino cherries. [Illustration: PINEAPPLE SMASH] * * * * * MENU X Cream of Mushroom Soup Tuna Fish à la King in Patty Cases Cabbage and Carrot Salad Thousand Island French Dressing Bran Muffins Maple Charlotte with Maple Pecan Sauce and Sponge Cake Coffee with Honey and Whipped Cream PRELIMINARY PREPARATIONS Sponge cake made Maple charlotte made Salad dressing made except for the addition of cream Dry ingredients and shortening mixed for bran muffins Peppers cooked Tuna fish flaked Cabbage shredded Ingredients measured for tuna fish à la king Patty cases made and baked. MARKET ORDER 1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound shelled pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin CREAM OF MUSHROOM SOUP Chop Stems from 1/2 pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved. Simmer 20 minutes and strain. Melt 4 tablespoons butter or margarine, add 4 tablespoons flour mixed with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the strained stock and stir until soup boils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups. This may be served at another meal if preferred. TUNA FISH À LA KING IN PATTY CASES Cook 1 large green pepper 2 minutes in boiling salted water to which has been added 1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in 1 1/2 tablespoons butter; remove pepper and to butter add 1 tablespoon cornstarch and 1 tablespoon flour; then add 3/4 cup highly seasoned chicken stock and 1/3 cup cream. Stir until sauce boils, add the peppers 1 pound can tuna fish separated in flakes 1 pimiento cut in strips Salt to taste and Few drops onion juice. Peel 1/2 pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish. Serve from the chafing dish or in Patty cases. Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish. [Illustration: TUNA FISH À LA KING] PUFF PASTE Wash 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice. Work the reserved butter into 1 1/2 cups bread flour, mix to a dough with 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes. Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen. PATTY CASES After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly. CABBAGE AND CARROT SALAD Mix 2 cups shredded cabbage with 1/2 cup grated carrot and 1 apple cut in dice. Serve in nests of Lettuce or cabbage leaves with Thousand Island French Dressing. THOUSAND ISLAND FRENCH DRESSING Put in small jar 1 1/4 teaspoons salt 1/3 teaspoon pepper Few grains cayenne 1/2 cup salad oil 2 tablespoons vinegar 1/4 cup chili sauce 1/2 teaspoon table sauce. Just before serving add 1/3 cup cream beaten stiff, and shake thoroughly. BRAN MUFFINS Beat 1 egg until light, add 2 tablespoons molasses or sugar 1 cup milk 1 cup bran 1/2 cup Graham flour or entire wheat flour 1/2 teaspoon salt 2 teaspoons baking powder and 1/2 cup seedless raisins. Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F. MAPLE CHARLOTTE Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce. [Illustration: MAPLE CHARLOTTE] MAPLE PECAN SAUCE Boil 3/4 cup maple syrup and 2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water. Remove from fire, and add slowly 1/4 cup cream. Keep hot over hot water until ready to serve, then add 1/3 cup pecan nut meats. MARY ANN SPONGE CAKE Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold in gently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan. Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream. If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box. COFFEE WITH HONEY AND WHIPPED CREAM Tie 1 cup ground coffee very loosely in small cheesecloth bag. Put into coffee pot with 6 cups cold water and Several egg shells. Let stand 1 hour. Bring to boiling point and boil 5 minutes. Add 1/2 cup cold water and let stand 3 minutes. Serve coffee with Honey to sweeten instead of sugar, and Cream whipped. *** End of this Doctrine Publishing Corporation Digital Book "For Luncheon and Supper Guests" *** Doctrine Publishing Corporation provides digitized public domain materials. Public domain books belong to the public and we are merely their custodians. This effort is time consuming and expensive, so in order to keep providing this resource, we have taken steps to prevent abuse by commercial parties, including placing technical restrictions on automated querying. We also ask that you: + Make non-commercial use of the files We designed Doctrine Publishing Corporation's ISYS search for use by individuals, and we request that you use these files for personal, non-commercial purposes. + Refrain from automated querying Do not send automated queries of any sort to Doctrine Publishing's system: If you are conducting research on machine translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the use of public domain materials for these purposes and may be able to help. + Keep it legal - Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of any specific book is allowed. Please do not assume that a book's appearance in Doctrine Publishing ISYS search means it can be used in any manner anywhere in the world. Copyright infringement liability can be quite severe. About ISYS® Search Software Established in 1988, ISYS Search Software is a global supplier of enterprise search solutions for business and government. The company's award-winning software suite offers a broad range of search, navigation and discovery solutions for desktop search, intranet search, SharePoint search and embedded search applications. 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Agence France-Presse
British singer-songwriter Ed Sheeran at the premiere of the film 'Songwriter' in the Berlinale film festival in Berlin on February 23, 2018. (AFP/Stefanie Loos)
British pop star Ed Sheeran is going into the restaurant business with the opening of a diner and live music venue in London.
According to The Sun UK, Sheeran is turning Spanish restaurant Galicia in West London into a restaurant and live music bar with his manager Stuart Camp.
The restaurant on the swanky tourist strip Portobello Road marks Sheeran's first venture into the restaurant business.
With Camp, he reportedly snapped up the property for £1.5 million last year.
Read also: Bruno Mars blames 'sexual deviant' Ed Sheeran for West Java ban on songs
The vision is to create a live music destination with a "cool members' club vibe" in a shabby-chic style that focuses on quality music, reports The Sun.
Though no name has been confirmed, one consideration is the title of his hit single "Castle on the Hill."
It's common for celebrities to diversity their revenue and parlay their fame into the restaurant business. He follows in the footsteps of Justin Timberlake, Robert De Niro, Jay Z, Drake, Lady Gaga and dozens of other celebrities in becoming a restaurateur.
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subset: commoncrawl


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Anmol Jewellers show at the IIJW'12
Kirstina Akheeva walked the ramp with designer Manish Malhotra displaying jewellery by Anmol Jewellers during the India International Jewellery Week in Mumbai. Kirstina is a Russian model turned actor who will male her debut in 'Yamla Pagala Deewana -2'.
The clothes for the show was created by ace Bollywood designer, Manish Malhotra. Tisca Chopra was the host of the show.
Moving away from the beaten path, Anmol brought in the fashion editors of various foreign magazines to walk the ramp. Ekta Rajani - Grazia, Antra Motiwala - GQ, Kareena Langhani - Vogue India, Ami Patel - L'Official, Malini Agarwal - missmalini.com and Kavita Lalkhani – Elle; showed beautiful Kundan, Polkis, rubies, pearls and diamonds in intricate design variations.
Kristina Akheeva, super model from Russia an upcoming Bollywood star, was the showstopper.
Credits :Solaris Images
Male Model in 8th photo, does anyone know his name or who he is?
kristina is not pretty sorry
jewelries are always lustful
thank god
they've worn indian wear with indian jewels
the jewels is claerly the main focus here with the clothes
kak dela, Kristina?
i think i will stop watching indian movies if this import joins bollywood...because guess what..there are no longer any more indians starring in them!!
another whitey chick who can't speak any Hindi
I suppose she's been chosen for her acting ability.
P.S She's too young for SUNNY DEOL.


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On Happiness
Posted May 2, 2011on:
- In: happiness | Uncategorized
- 2 Comments
First of all… Happy May Day! Finally progressing toward the longest, sunniest day of the year! Woohoo!
I neglected a recipe of the week this week. My lame excuse: I made a fantastic palaak paneer (Indian curry spinach with cheese) and I'd love to share it. Thing is, I didn't take any pics, because the pureed spicy spinach-tomato sauce looked like… well……. use yer imagination. ICK. But believe me, it tastes incredible!!! So, I may just post it anyway, with the caveat of no pics (since it looks so unappetizing).
Are You Always Happy?
Back on topic: to me, a major aspect of fitness and wellness involves being happy–with yourself and with your environment. There are so many people that I see who appear unhappy–trudging through life in gloom and doom. What fun is that? So, I seek out activities that keep me cheerful.
I have a friend, however, who is the perpetual spreader of cheer. Everyone should be happy all the time! he says. And… I've questioned this. Should we always be happy? Certainly situations arise that irritate us, upset us, or annoy us. Should we just brush those off and say "oh well, let's just be happy?"
In some cases, if the situation is minor, sure. But in a more major case, I think we, as humans, should experience the emotion. It feels unnatural to, say, have a death in the family and immediately "just move on". It's OK to be sad, for a while, to pay respect to our feelings. (Just try to get back into a good mood as soon as possible!)
Emotions Make Us Interesting People (for better or for worse!)
Besides, just as a monotone speaker sounds one-dimensional, I imagine that if our brains only experience happiness, our thought processes might start becoming one-dimensional. (For similar reasons, I sometimes read nonfiction books written by people I don't think I'll agree with. I frequently learn something!) So yes, a majority of the time, happiness is good for us, but occasional dips into other emotions are natural for our minds and bodies. I think we're more interesting people if we experience a range of emotions!
That said, I truly do feel we should seek out cheap thrills–things that make you happy at low cost. What have you experienced lately that has made you bliss out?


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Here are a few examples of gas grill problems and what to do to fix or repair them.
Most of us love cooking outside on a beautiful summer day. Our gas grills offer us the opportunity to cook easy, exciting, and delicious foods. You've waited all winter long to be able to go outside and grill those thick steaks or juicy hamburgers and hot dogs. You've got everything ready, you start your grill, and something goes wrong. There are many problems that you can experience with a gas grill but don't give up and buy a new one just yet. Most problems with gas grills can easily be taken care of. Below are a few examples of gas grill problems and what to do to remedy them.
Gas grills, especially after sitting unused for an extended period of time, can become the home of spiders and other insects. Spiders and insects tend to build their webs and nests or lay their eggs in the venturi tubes that carry gas to the burners. This not only obstructs the flow of gas to the burners but can also cause the gas to back up. When gas is backed up it creates a flashback, or fire, in the venturi tube behind the control panel. This flashback could cause some serious burns. In most cases, the grill will be hard to light or the flames won't be a strong as they should be. If this should happen simply pull out the burner and venturi tube unit and give it a good cleaning. This unit should be cleaned once a year or after the grill has been sitting idle for long periods of time.
If you're having a hard time getting the grill to light, try lighting the burner that is the farthest away from the fuel source. This will allow the gas to travel across the manifold to prevent air pockets, which can obstruct the gas flow. If this doesn't solve the problem, check all the gas connections and make sure they are all secure. Don't forget to check the connections to the side burner as well. Check the LP tank to be sure it is full. Sometimes the ignition wires loosen up and have to be put back into place. Also check the ignition battery, usually a AA or 9 volt, it may need to be replaced.
After several uses, a gas grill can start to have flakes and peelings fall from the inside cover. Don't worry, this is not paint. This is actually a deposit of grease and smoke. Grease and smoke vapors oxidize into carbon and collect on the cover of the grill in several layers. Eventually this will start to peel and flake off. This buildup can be removed regularly with a brass brush or grill cleaner.
If the glass on your grill cover has been broken you will have to replace it. Some grill companies offer a sheet of glass as a replacement part. If the manufacturer of your grill does not offer a replacement sheet then you can replace it yourself with a piece of sheet metal painted with high temperature paint. This looks great and serves its purpose.
If valves become hard to turn it is easier and safer to replace them than to try to repair them.
If the grill is lit and you notice that there are hot and cold spots throughout the cooking surface, this could mean that the burner is bad and needs replacement. Remove the burner and check for rust. This rust can actually eat holes into the burner or cause the burner to break in half.
The way in which the flames burn can give several clues as to what is going on with the grill. Flames can be erratic, flare up, or blow out. If the flames are erratic, check all the gas connections and fuel level. The grill may also need cleaning. If the flames are flaring up you may need to check the flavor grids or cooking grates for excess food buildup. The drip tray may need cleaning. Flames tend to blow out if it is a windy day or if the gas tank is too low.
Regular cleaning and maintenance can keep most of these problems from occurring in the first place. Check your owner's manual for specific ways of maintaining your gas grill.


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Dr Who
Minimum purchase is one fat quarter which is 50cm x 55cm. We also sell by the metre so you can select the quantity you require in the drop down box and the price will automatically update. We cut the fabric off the roll and always send fabric in one whole piece. These fabrics are 100% cotton and are 112cm wide. Click on the pictures below to go to the product page for more information. We have FREE postage within Australia and we also ship worldwide.
Dr Who Daleks on Brown Exterminate TV Series Licensed Quilt Fabric
Regular Price: $6.95
Special Price: $4.50
Dr Who Madman on Grey TV Series Licensed Quilt FabricMore Info
Dr Who on Blue Daleks Cyberman Weeping Angels Quilting FabricMore Info
Dr Who Police Phone Boxes Tardis on Navy Quilting FabricMore Info


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Project Working Groups
The National Allergy Strategy relies on the volunteer contributions of many people to assist with the development of resources and implementation of projects. We are particularly grateful to the members of working groups who regularly assist. While it is not possible to acknowledge everyone who has contributed their time as a volunteer to the National Allergy Strategy on this website, we are extremely thankful for everyone's contributions.
Nip allergies in the Bub food allergy prevention project
- A/Prof Richard Loh (NAS Co-chair)
- Dr Preeti Joshi (Project Lead)
- Maria Said (NAS Co-chair/Allergy & Anaphylaxis Australia CEO)
- Dr Michael O'Sullivan (clinical immunology/allergy specialist)
- Prof Dianne Campbell (clinical immunology/allergy specialist)
- Dr Merryn Netting (dietitian)
- Ms Jody Aiken (Allergy &Anaphylaxis Australia)
- Ms Jill Smith (Australasian Society of Clinical Immunology and Allergy CEO)
- Dr Alan Leeb (Royal Australian College of General Practitioners)
- Bernice Boland (Maternal Child and Family Health Nurse Association)
- Dr Peter Goss (Australian Paediatric Society and Royal Australasian College of Physicians)
- Jemma Weidinger (nurse practitioner - dermatology)
- Deryn Thompson (nurse - dermatology)
- Emma King (nurse practitioner – dermatology)
Food Service project
- Kirsten Grinter (Project Lead)
- Dr Merryn Netting (Deputy Project Lead)
- Maria Said (NAS Co-chair/Allergy & Anaphylaxis Australia CEO)
- Natalie Stapleton (Dietitians Association of Australia)
- Charlene Grosse (dietitian, private hospital)
- Gary Kennedy (Institute of Hospitality in Health Care)
- Gail Carroll (Meals on Wheels)
- Denise Cruikshank (dietitian, Queensland Health)
- Ingrid Roche (dietitian, public hospital)
- John Wilks (Catering Manager, Perth Children's Hospital)
- Suzanne Kennewell (Dietitians Association of Australia)
- Jody Aiken (Allergy & Anaphylaxis Australia)
250K youth project – Sydney camp
- Maria Said (Project Lead/NAS Co-chair/Allergy & Anaphylaxis Australia CEO)
- Pete Griffiths (Australian Camps Association)
- Sally Voukelatos (Allergy & Anaphylaxis Australia)
- Dr Merryn Netting (Allergy dietitian)
- Dr Melanie Wong (clinical immunology/allergy specialist)
- Briony Tyquin (Allergy nurse)
- Nadi Fernando (psychologist)
- 250K Youth Advisory Team
Content created August 2019


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The vegan diet plan is composed mostly of organic and natural vegetation resources. Learning to be a vegan is greater than a method of taking in; also, it really is a lifestyle. Vegans usually will not take in practically anything at all with family pet items within. Moreover this website, they don't use something by any means which is often made out of pets, which include garments, beverages and cosmetics.
Some people possess a vegan diet plan as a consequence of difficult psychic morals or trust structured troubles. A lot of choose veganism due to moral and ethical issues about animals. The main problem is the absorbing and managing in the pets utilized in food products along with other items. These symbolize the front fighters from wild animals checking additionally them plus them also and thus they argue from production premises farming.
This website have a vegan is truly a bit significantly less challenging type of veganism.
A veggie use items with pet merchandise, even though and despite the fact that they might eat items like cheeses, poultry ovum and whole milk merchandise, they keep away from various meats. Will eat fowl or type of species of fish, though vegans only keep away from experiencing steak. It is actually a lot less rigid lifestyle when compared with vegan.
If maintained efficiently, although the veggie diet plan is with a lack of in various important vitamins and nutrients, it happens to be consistently a rather healthful lifestyle. Vegans who efficiently plan and execute their weight loss plans can meet essential healthy requirements. This website have vegans who properly method and perform their diet plans can fulfill vital healthy requirements, although the vegan eating plan is with a lack of in numerous considerable vitamins and nutrients, it might be even so a somewhat far healthier daily life-fashion. There are actually further selections; though beef comprise of numerous vitamins that it system demands to succeed. Although toned meat consist of a lot of natural vitamins that the body calls for to survive
Decrease calcium health supplement ranges, inadequate nutritional vitamins like B and D and iodine are big concerns for vegans. The best way to replacement these essential nutrient aspects is often to continue on a supplement. Although not all supplements are identical as some comprise of family pet by-items. To avoid this, you ought to begin to see the company and study your options so do you know what you are ingesting.


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Arti Error Code 10006
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Switchboard is open 09:00-11:00 and 12:00-15:00
In connection with basic flight training on Sunday 23 September 2018, the student pilot landed short of the runway at Hokksund Airport. The glider landed on a field adjacent to the airport. During landing roll and braking, the glider hit bushes at the end of the field and was substantially damaged. The student pilot, who was the sole occupant, did not receive any injuries.
Investigation of this accident was delegated to the Sailplane Section of the Norwegian Air Sports Federation (NLF). The AIBN investigation report incorporates NLF report 19/2018R1. NLF has concluded that LN-GCM landed short as the result of many, small deviations from standard procedures throughout the landing circuit. It has not been ruled out that unexpected sink or headwind on the final approach might have been a factor.
This report is in Norwegian only.
No safety recommendation is issued in connection with this investigation.
Report on air accident near Hokksund Airport, Buskerud county, Norway on 23 September 2019, with Rolladen-Schneider Flugzeugbau LS4-B, LN-GCM
Visuelt rapportsøk for rapporter fra de tre siste år


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Interview with Jo Searle, October 2018 By Lita Currie
Coaching can be tremendously valuable to individuals and organisations. It is arguably one of the best ways in which employees can make sustainable changes at an individual and organisational level.
A lot of coaching currently happens at individual level – even in big organisations. It usually focuses on the relationships that the individual has, which is of course valuable, but it sometimes misses out on picking up systemic issues pertaining to the whole organisation. It is tricky for an individual coach coaching one or two people in an organisation, to see trends and themes that could pertain to the whole company.
Jo Searle, a coach, supervisor and psychotherapist, highlights the value that supervision can have in identifying these meta-trends and being able to influence positive change. The systemic impact in organisations is very strong and will impact or limit the changes that an individual can make.
Here's an example: most organisations espouse the value of integrity and honesty, right? There are beautiful posters on the walls and mousepads on the desks illustrating these values. But, deep down, employees might believe that they can get away with murder and that colleagues and leadership only pay lip service to truthfulness. Imagine if you, as the Chief Learning Officer or Chief People Officer can have access to the real stuff that your employees believe or struggle with! Now we're talking being able to bring real change to bear.
If the organisation has access to a group of coaches who can share their insights in order to highlight systemic issues, that could be hugely valuable to organisations. Jo suggests that organisations arrange for an external supervisor (not internal!) to assist coaches to identify these themes. In this safe space, the coaches can share what they are experiencing through coaching and identify the themes that are true for the organisation. This, in turn, can then be shared with the leadership of the organisation and included in change interventions. Most interventions are designed at a team level, limiting the impact it can have. With these meta-data available to us we can design and implement interventions at a truly systemic level, which would have a much greater positive impact on the organisation.
So, here's what to do:
- As a coach, educate your clients about the value of supervision at this level, and encourage them to integrate coaches at a systemic level through supervision;
- As a CPO/CLO, create a safe space for coaches and supervisors to share their insights, and be open and willing to listen what they have to say.