rX- •0 stf ^ ^$ ^ ^ VW V or * „ $ ' . 4" 0?- **■ v> x ?> fvS Catering for Special Occasions with MENUS AND RECIPES CATERING SPECIAL OCCASIONS MENUS & RECIPES Fannie Meftff it E&tttier Auffroz £/C I Decansti'oniS David M9Kay, Publisher South Was/(jngfo/7 Square "^ ^ p Copyright, 1911, by David McKay <§,CI.A2M)6<>0 / $n Teas i St. Valentine's Spreads 27 Washington's Birthday Spreads 51 St. Patrick's Day Luncheons Easter Dinners 87 Fourth of July Spreads 105 Hallowe'en Spreads 127 Thanksgiving Dinners 143 Christmas Dinners 165 Wedding Receptions 185 Birthday Feasting 201 Children's Parties 219 ILLUSTRATIONS PAGE An Afternoon Tea Table . i Frontispiece. Table Laid for St. Valentine's Spread . 27 A St. Patrick's Day Luncheon 69 An Easter Dinner Table 87 Fourth of July Reception Table .... 105 A Thanksgiving Dinner Table 143 A Christmas Dinner Table 165 NEW YEAR'S AFTERNOON TEAS New Year's Afternoon Teas MENU NO. I. "A cup and a 'welcome for everyone." Attleboro Sandwiches Jam Jumbles Walnut Meringue Squares Salted Almonds 4 New Year's Afternoon Teas ATTLEBORO SANDWICHES Spread thin unsweetened wafer crackers with peach conserve. Cover with wafers and arrange on a fancy plate covered with a doiley. PEACH CONSERVE i lb. dried peaches Juice i orange 4 cups cold water i orange, thinly sliced Juice i lemon i lb. sugar i cup raisins, seeded and cut in pieces yi lb. English walnut meats cut in pieces Soak peaches in water over night, add remain- ing ingredients, bring to the boiling-point, and let simmer one and one-fourth hours. JAM JUMBLES }4 cup butter i cup sugar i egg ^2 teaspoon soda % cup sour milk yi teaspoon salt Flour Raspberry jam Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill, roll to one-fourth inch in thickness, and shape, using a round cutter. On the centres of one-half the pieces put raspberry jam. Make three small openings New Year's Afternoon Teas 5 in remaining halves (forming a triangle), using a thimble, and put pieces together. Press edges slightly, and bake in a rather hut oven, that jumbles may keep guud shape. WALNUT MERINGUE SQUARES \]/i cups of sugar x /i cup water 5 maxshmaliows Whites 2 eggs 2 tablespoons shredded COCOanut ) 4 teaspoon vanilla 1 cup English walnut meats 2% inch pastry squares Cook sugar and water in smooth graniteware saucepan until syrup will spin a thread when dropped from tip of spoon. Remove to back of range and add marshmallows cut in small pieces. Pour gradually, while beating constantly, on to the whites of eggs beaten until stiff; then add cocoanut, vanilla, and chopped nut meats. Roll paste to one-eighth inch in thickness, cut in two and one-half inch squares, arrange on tin and spread with mixture, piling slightly. Bake in a moderate oven. SALTED ALMONDS Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one- ^r 6 New Year's Afternoon Teas fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin. To blanch almonds, cover with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. FIVE O'CLOCK TEA Put three teaspoons tea in teapot and pour on two cups boiling water. Let stand three minutes and strain into tea cups. Serve with cut sugar and cream. 4 cup sugar Few grains salt i c up boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and, gradually, boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. To mill chocolate, beat, using a Dover egg- beater until froth forms on top, preventing scum, which is so unsightly. WHIPPED CREAM Y* cup thick cream ^3 cup powdered sugar ]/ A cup milk yi. teaspoon vanilla White i egg Mix cream and milk, beat until stiff, using egg- beater; add sugar, vanilla, and white of egg beaten until stiff. New Year's Afternoon Teas 13 MENU NO. III. " Tea I thou soft, thou sober sage; and venerable liquid; Thou female tongue-running, smile-smoothing, heart-open- ing, wink-tippling cordial." Noisette Sandwiches Peanut Crisps Rochester Sandwiches Florida Orange Sticks Turkish Delight Iced Tea Five O'Clock Cocoa ^§^- 14 New Year's Afternoon Teas NOISETTE SANDWICHES Cut Quick Nut Loaf in thin slices and spread with butter worked until creamy. Put together in pairs, remove crusts, cut in fancy shapes, and arrange on a plate covered with a lace paper doiley. QUICK NUT LOAF 2 tablespoons lard 2 cups bread flour li cup sugar 4 teaspoons baking powder i teaspoon salt 3 tablespoons butter i egg yolk i cup milk }4 cup English walnut meats Mix and sift flour, sugar, baking powder, and salt. Work in butter and lard, using tips of fingers; then add whole egg and egg yolk, well beaten ; milk and nut meats, cut in pieces. Beat well, turn into a buttered bread pan, let stand twenty-five minutes, and bake in a moderate oven. Let stand twenty-four hours before using. PEANUT CRISPS Spread thinly and evenly wheat crispies, or any small unsweetened wafer cracker, with peanut butter. Put in a dripping pan and bake in a hot oven until delicately browned. Arrange on a fancy plate covered with a doiley. New Year's Afternoon Teas 15 ROCHESTER SANDWICHES % cup butter 1 oz. Baker's chocolate yi cup sugar 2 tablespoons milk jyi cups flour Few grains salt i teaspoon baking powder Cream butter and add gradually, while beating constantly, sugar; then add egg well beaten, salt, and melted chocolate. Beat thoroughly and add milk alternately with flour, mixed and sifted with baking powder. Chill, roll very thin, shape with a small cutter, first dipped in flour, and bake on a buttered sheet. Cool and put together in pairs with the following mixture: Work a cream cheese until smooth and moisten with cream until of right consistency to spread. Season highly with salt and paprika. FLORIDA ORANGE STICKS yi cup butter Grated rind i orange i}4 cups sugar \yi cups flour Yolks 4 eggs yi cup cornstarch l /i cup orange juice 4 teaspoons baking powder Whites 4 eggs Cream the butter and add gradually, while beating constantly, sugar; then add the yolks of eggs beaten until thick, orange juice, and grated rind. Mix flour, cornstarch, and baking powder. Combine mixtures and add whites of eggs beaten 1 6 New Year's Afternoon Teas until stiff. Bake in a buttered dripping pan, sprinkled generously with chopped walnut meats and sparingly with powdered sugar. Bake in a moderate oven twenty-five minutes. Remove from pan, cut in halves crosswise, and put to- gether with orange filling; then cut in finger- shaped pieces and arrange on a plate, covered with a doiley. ORANGE FILLING i tablespoon butter l A cup sugar 3 tablespoons powdered sugar Yolk i egg 2 tablespoons flour % cup orange juice ^ Grated rind % orange i teaspoon lemon juice Work butter until creamy and add gradually, while beating constantly, powdered sugar. Mix flour, sugar, and egg yolk slightly beaten. Add orange juice and cook, stirring constantly until mixture thickens. TURKISH DELIGHT i oz. red sheet gelatine Juice i orange y 2 cup cold water Juice i lemon i lb. sugar Grated rind i orange y 2 cup hot water i tablespoon rum yi cup chopped nut meats Soak gelatine broken in pieces in cold water two hours. Bring sugar and hot water to the f:W ifflt New Year's Afternoon Teas 17 boiling-point, add soaked gelatine, and let simmer twenty minutes. Add remaining ingredients and turn into a pan (first dipped in cold water) to one inch in thickness. Let stand until cold, remove from pan to board dredged with confectioners' sugar, cut in cubes, and roll in sugar. The rum and nuts may be omitted. ICED TEA Make same as Five O'Clock Tea, using four teaspoons tea, and strain at once over cracked ice. Serve in glasses one-fourth full of cracked ice. Sweeten to taste and allow two thin slices of lemon from which seeds have been removed or three crushed fresh mint Laves to each glass. FIVE O'CLOCK COCOA 3 tablespoons cocoa A few grains salt yi cup sugar 4 cups milk Yi, cup boiling water 2 teaspoons brandy yi teaspoon vanilla Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil one minute; pour into scalded milk and add brandy and vanilla. Beat two minutes, using Dover egg-beater. Serve in chocolate cups with whipped cream. New Year's Afternoon Teas 19 MENU NO. IV. " /, too, remember well that cheerful bowl Which round his table flow'd. The serious there Mix'd with the. sportive, with the learn' d the plain; Mirth soften'd wisdom, candour tempi r'd mirth.' And wit its honey lent, without the sting." Thompson Lobster Patties Tea Rolls Pineapple Mousse Silver Sponge Cakes Huntington Chicken Orange Honey Sandwiches ^•*Y 2o New Year's Afternoon Teas LOBSTER PATTIES Fill patty shells with lobster filling, arrange on a serving dish, and garnish with parsley. PATTY SHELLS Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with smaller cutter. Brush over with cold water the larger pieces near the edge, and fit on rings, pressing lightly. Place in towel between pans of crushed ice, and chill until paste is stiff; if cold weather, chill out of doors. Place on iron or tin sheet covered with brown paper, and bake twenty- five minutes in hot oven. The shells should rise their full height and begin to brown in twelve to fifteen minutes; continue browning, and finish baking in twenty-five minutes. Pieces cut from centre of rings of patties may be baked and used for patty covers, or put together, rolled, and cut for unders. LOBSTER green pepper, finely chopped 2 shallots, finely chopped 4 tablespoons butter 2 cups lobster meat 6 tablespoons flour cups chicken stock FILLING 2 tablespoons sherry 2 tablespoons sauterne yi teaspoon paprika yi teaspoon salt Few grains pepper Yi cup cream Yolks 2 eggs New Year's Afternoon Teas 21 Cook pepper and shallot with butter until butter is slightly browned; then add lobster meat and cook five minutes. Add flour and stir until well blended, then pour on gradually while stirring constantly chicken stock. Bring to the boiling- point, add seasonings, and just before serving, cream and yolks of eggs. HUNTINGTON 1 tablespoon granulated gela- tine $4 cup hot chicken stock Y+ cup heavy cream i l /2 cups cold cooked chicken, cut in dice y 2 tablespoon granulated gelatine 2 tablespoons cold water Yolks 2 eggs 1 teaspoon salt CHICKEN \]/2 teaspoons sugar 1 teaspoon mustard ]4 teaspoon pepper j tablespoons lemon juice 1 tablespoon vim .' 2 cup hot cream i}4 tablespoons butter Whites 2 eggs yi cup heavy cream cups finely chopped celery Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken, beat until frothy, and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual molds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs 22 New Year's Afternoon Teas slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture gradually to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mold, surround with sauce, and garnish with celery tips. TEA i cup scalded milk i yi tablespoons sugar i teaspoon salt 2 tablespoons butter ROLLS 2 tablespoons lard i yeast cake % cup lukewarm water White i egg 3/4 cups flour Add sugar, salt, butter, and lard to scalded milk, and when lukewarm add yeast cake, dis- solved in lukewarm water, white of one egg well beaten, and flour. Cover, let rise, toss on a floured board, roll in a long strip one-fourth inch in thickness, spread with melted butter, roll up like a jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down, cover, let rise, and bake in a hot oven. ORANGE HONEY SANDWICHES Cut white bread in thin slices, spread sparingly orange honey. Put with creamed butter and New Year's Afternoon Teas 23 together in pairs, remove crusts, and cut in finger- shaped pieces. Pile log-cabin fashion on a plate covered with a doiley. ORANGE HONEY 1 cup sugar % cup water yi teaspoon vanilla % cup orange juice yi cup orange peel, finely chopped Bring sugar, water, and orange juice to the boiling-point and let boil until syrup will thread when dropped from tip of spoon. Add orange peel and vanilla, again bring to the boiling-point, c^~- and cool. PINEAPPLE MOUSSE 1 tablespoon granulated gela- tine % cup cold water 2 tablespoons lemon juice 1 cup sugar 1 quart cream 1 cup pineapple syrup Heat one can shredded pineapple to the boiling- point and drain. To one cup of the syrup add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mold, pack in salt and ice, using equal parts, and let stand four hours. 24 JNew Years Afternoon leas SILVER SPONGE CAKES Whites 5 eggs yi teaspoon cream of tartar Yi cup sugar yi cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar mixed and sifted with baking powder. Sift flour into the mixture, add flavoring, and cut and fold until well blended. Fill buttered gem pans two- thirds full, sprinkle with powdered sugar, and bake in a moderate oven. MACAROONS yi lb. almond paste Whites 3 eggs Y% lb. powdered sugar Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work until mixture is per- fectly smooth. Confectioners at first use the hand, afterward a palette knife, which is not only of use for mixing but for keeping board clean. Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one-half inch apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to hold its shape, but in baking spreads. Bake fifteen to New Year's Afternoon Teas 25 twenty minutes in a slow oven. If liked soft, they should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip oil. Almond paste may be bought in one-pound tins of any first class city grocer. 1 cup sugar 1 cup water 6 cl.')VI i inch stick innamon Preserved ginger ORIENTAL PUNCH Juice 2 lemons Juic e •; oranges 1 drop oil of peppermint Green coloring Fresh mint leaves Cake of ire Make a syrup by boiling sugar, water, cloves, stick cinnamon, and preserved ginger, the size of an English walnut, five minutes. Cool, add fruit juices, strain, add oil of peppermint and coloring. Cover and let stand one hour. Pour over a large cake of ice in punch bowl and garnish with mint leaves. ST. VALENTINE'S SPREADS St. Valentine's Spreads 29 MENU NO. I. " O, lady, there be many things That seem right fair, below, above, But sure, not one among them all Is half so sweet as love." Oliver Wendell Holmes Sweetbreads a la York Ham Mousse Honor Sandwiches Coffee Caramel Parfait Orange Hearts Lord Baltimore Cake Mint Tulip ^SS^- 3° St. Valentine's Spreads SWEETBREADS A LA YORK Cover one pair sweetbreads with cold water and let stand thirty minutes. Drain, and cover with boiling water to which has been added one- half teaspoon salt, one-half tablespoon vinegar, one slice onion, one slice carrot, one sprig parsley, and one stalk celery cut in small pieces. Bring to the boiling-point and let simmer twenty min- utes. Drain, plunge into cold water, again drain, add one-half cup sherry wine, cover, and let stand one hour. Peel one-fourth pound mushroom caps, cut in slices, and saute in butter. Melt three tablespoons butter, add three table- spoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one cup thin cream and one-half cup heavy cream. Bring to the boiling-point, add sweetbreads, drained from sherry and cut in small cubes, and mushrooms. Season with one teaspoon salt and one-fourth teaspoon paprika. Serve in heart- shaped timbale cases. TIMBALE CASES 3-4 cup flour yi teaspoon salt i teaspoon sugar yi cup milk i egg i tablespoon olive oil S'^^&^A-^ St. Valentine's Spreads Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. Shape, using a hot, heart-shaped timbale iron, fry in deep fat until crisp and brown; take from iron and invert ■ n brown paper to drain. To 11 ml Timbale Iron. — Heat fat until nearly hot enough to fry unccol ed mixtures. Put iron into hot fat, having fat deep enough to more than cover it, and let stand until heated. The only way of knowing when Iron is of right temperature- is to take it from fat. shake what fat may drip from it. lower in batter to three-fourths its depth, raise from batter, then immerse in hot fat. If batter does not cling to iron, or drop, from iron as soon as immersed in fat, it is either too hot or r.ot sufficiently heated. To Form Timbales. Turn timbale batter into a cup. bower hot iron into cup, taking care that batter com r- iron to only three-fourths its depth. When immersed in fat, mixture will rise to to]) of iron, and when crisp and brown may be easily slipped off. If too much batter i- used, in cooking it will rise over top of iron, and in order to remove timbale it must be cut around with a sharp knife close to top of iron. If the cases are soft rather than crisp, batter is too thick and must be diluted with milk. 32 St. Valentine's Spreads HAM MOUSSE 2 cups finely chopped cooked i tablespoon granulated gela- ham tine i teaspoon made mustard }i cup cold water Few grains cayenne X CU P hot water yi. cup heavy cream Pound chopped ham in a mortar with mustard and cayenne. Soak gelatine in cold water, dissolve in hot water and add to mixture, with cream beaten until stiff. Turn into mold. Chill, remove from mold to cold serving dish and garnish with parsley. Serve with EPICUREAN SAUCE i tablespoon tarragon vine- }4 teaspoon salt gar Few grains cayenne 2 tablespoons grated horse- }4 cup heavy cream radish root 3 tablespoons Mayonnaise 1 teaspoon English mustard dressing Mix first five ingredients, then add cream beaten until stiff and Mayonnaise dressing. HONOR SANDWICHES Cut white bread in one-fourth inch slices, and shape with heart cutter. Spread with pimiento butter, put together in pairs, and arrange on a fancy plate covered with a doiley. St. Valentine's Spreads 33 PIMIENTO BUTTER Cream two tablespoons butter, acid one canned pimiento forced through a sieve, and work until thoroughly blended; then season with salt. COFFEE CARAMEL PARFAIT i cup milk Yolks 3 eggs 2 tablespoons ground coffee ]/% teaspoon salt 1 cup sugar 3 cups cream 1 teaspoon vanilla Scald milk with coffee and add one-half the sugar that has been caramelized; then add yolks of eggs mixed with remaining sugar and salt. Cook until mixture thickens, stirring constantly, and add one cup thin cream. Cool, strain, add two cups thin cream, and vanilla. Freeze, using three parts finely crushed ice to one part rock salt. Pack in one-half pound baking powder boxes, filling boxes to overflowing. Adjust covers, pack in salt and ice, using equal parts, and let stand two hours. Remove from molds to cold platter and roll in Jordan almonds blanched, cut in thin slices, and delicately browned in a moder- ate oven. ORANGE HEARTS Roll paste to one-fourth inch in thickness, and shape with a small heart-shaped cutter, 3 34 St. Valentine's Spreads first dipped in flour. Arrange on an unbuttered tin sheet and bake until delicately browned. Split, fill with orange marmalade, frost with orange frosting, and sprinkle chopped candied orange peel around edge. ORANGE FROSTING Grated rind i orange i teaspoon brandy yi teaspoon lemon juice i tablespoon orange juice Yolk i egg Confectioners' sugar Add rind to brandy and fruit juices. Cover and let stand fifteen minutes. Strain and add gradually, while stirring constantly, to egg yolk slightly beaten. Stir in confectioners' sugar until of right consistency to spread. ORANGE MARMALADE S lbs. sugar 4 qts. cold water 9 oranges 4 lemons Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put into a preserving kettle, cover with water, and let stand thirty- six hours. Place on range, bring to the boiling- point, and let simmer two hours. Add sugar and let simmer one hour. Turn into sterilized jelly tumblers and cover each glass with a circular St. Valentine's Spreads 35 piece of paraffine paper, then with a larger cir- cular piece of letter paper, fastening paper securely over edge of glass with mucilage. LORD BALTIMORE CAKE yi cup butter yi cup milk i cup sugar if£ cups flour Yolks 8 eggs 4 teaspoons baking powder 2 teaspoons vanilla Cream butter and add sugar gradually while beating constantly; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted with baking powder, and vanilla. Bake in three buttered and floured seven-inch square tins. Put layers together with Lord Baltimore Filling and cover top and sides with Ice Cream Frosting. LORD BALTIMORE FILLIXC Beat ice cream frosting without flavoring until cold and add one-half cup rolled dry macaroons, one-fourth cup each chopped almonds and pecans, twelve candied cherries cut in quarters, two teaspoons lemon juice, three teaspoons sherry wine, and one-fourth teaspoon orange extract. ICE CREAM FROSTING \]/2 cups sugar Whites yi cup water ]/ 2 teaspoon vanilla* 36 St. Valentine's Spreads Cook sugar and water in a smooth granite- ware saucepan until syrup will spin a long thread when dropped from tip of spoon. Pour gradu- ally, while beating constantly, on to the whites of eggs beaten until stiff (but not dry), add flavoring, and continue the beating until mixture is of the right consistency to spread. MINT TULIP 5 lemons i bunch fresh mint i,K cups sugar yi cup water 3 bottles ginger ale Ice Squeeze the juice from lemons, add leaves from mint, sugar, and water. Let stand thirty min- utes, add a large piece of ice and ginger ale. Serve in small glasses. <^=*~ St. Valentine's Spreads 37 MENU NO. II. " The yearly course that brings this day about Shall never sec il but a holiday." Scalloped Scallops Chicken Jelly Salad Cadillac Cheese Sandwiches Pineapple Sponge Lady Fingers s*S*y 38 St. Valentine's Spreads SCALLOPED SCALLOPS i pint scallops Salt }>2 cup melted butter Pepper i cup cracker crumbs % cup cream }4. cup soft bread crumbs Wash and pick over scallops. Mix cracker and bread crumbs and add butter. Cover the bottom of a buttered dish with crumbs, add one- half the scallops. Sprinkle with salt and pepper and pour over one-half the cream; repeat, cover with remaining crumbs, and bake in a hot oven twenty-five minutes. CHICKEN JELLY SALAD Disjoint a six-pound fowl, put in a kettle, add two quarts boiling water, cover, and let simmer until meat is tender. Remove fowl, and add to stock two stalks celery, bit of bay leaf, one small sliced onion, and salt and pepper to taste. Simmer two hours, when stock should be reduced to three pints. Strain, cool, and clear, using the whites and shells of two eggs ; then add four tablespoons granulated gelatine. Put a layer in bottom of mold, set in pan of ice water and, when firm, garnish with yolks of hard- boiled eggs, sliced and cut in fancy shapes, whites of hard boiled eggs, cut in fancy shapes, and truffles, sliced and cut in fancy shapes. St. Valentine's Spreads 39 Add more stock and, when firm, a layer of chicken meat, then more stock. Spread with a layer of pate-de-fois-gras, and repeat until mold is full. When firm, remove from mold to serving dish, surround with Mayonnaise dressing, and garnish with curled celery. The pate-de-fois-gras may be omitted. CADILLAC CHEESE SANDWICHES Cream one-half cup butter, add one-fourth pound Roquefort cheese, and stir until mixture is smooth; then add one-half teaspoon paprika, one teaspoon finely cut chives, and salt to taste. Moisten with two tablespoons sherry wine, spread between thin slices of bread (preferably Graham or rye), and cut into heart-shaped pieces. Arrange on a plate covered with a doiley. Yolks 3 eggs Grated rind and juice i lemon H cup sugar Few grains salt PINEAPPLE SPONGE % cup grated pineapple \ x /i tablespoons granulated gelatine Yi cup cold water y& cup heavy cream Whites 3 eggs Beat egg yolks slightly and add grated rind, fruit juice, sugar, and salt. Cook, stirring con- stantly until mixture thickens. Remove from 40 St. Valentine's Spreads fire, add pineapple and gelatine soaked five min- utes in water. When mixture begins to thicken, add cream beaten until stiff and egg whites beaten until stiff. Turn into a mold first dipped in cold water and chill. CINKITES Whites 3 eggs yi lb. powdered sugar Rind Y A teaspoons cinnamon i lb. unblanched almonds lemon Beat egg whites until stiff and add sugar, lemon rind, cinnamon, and almonds finely chopped. Toss on a board sprinkled with flour, then with powdered sugar, and knead. Pat and roll to one-fourth inch in thickness. Shape with a heart or any small fancy cutter, place on a buttered sheet, and bake in a moderate oven. Glaze with CONFECTIONERS' FROSTING To two tablespoons hot water add confec- tioners' (not powdered) sugar until of the right consistency to spread. Flavor with one-half teaspoon vanilla. Apply with a butter-brush. "^r^o^^-^ St. Valentine's Spreads 4i LADY FINGERS Whites 3 eggs yi cup flour x /i cup powdered sugar yi teaspoon salt Yolks 2 eggs % teaspoon vanilla Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon- colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one- half inches long and one inch w'de on a tin sheet covered with unbuffered paper, using a pastry bag and tube. Sprinkle with powdered sugar and bake eight minutes in a moderate oven. Re- move from paper with a knife. St. Valentine's Luncheon 43 MENU NO. III. ' Tis well to be merry and wise, 'Tis well to be honest and true, ' Tis well to be ojf with the old love Before you are on with the new." Thorndike Canapes Manhattan Clam Bouillon Fillets of Halibut a la Hollenden Luncheon Rolls Knickerbocker Supreme of Chicken Martinique Potatoes Lakewood Salad Toasted Butter Thins Chocolate Ice Cream Harvard Wafers 44 St. Valentine's Luncheon ^MlM *4 U THORNDIKE CANAPES Cut stale bread in one-fourth inch slices and shape with a small heart cutter. Cream butter, add an equal quantity of grated Young America cheese, and work until smooth; then season with salt. Spread on bread and garnish with a one- fourth inch border of finely chopped olives and a piece of red or green pepper cut in heart shape, in center of each. Serve each on a small plate covered with a lace paper doiley. MANHATTAN CLAM BOUILLON 2 qts. clams in shells yi teaspoon salt Water Paprika 3 tablespoons butter i cup cream 2,yi tablespoons flour Wash clams, put in kettle with one-half cup cold water, cover, and cook until shells open. Strain liquor through double thickness of cheese cloth and add enough water to make one quart liquid. Brown the butter, add flour, and con- tinue the browning. Then pour on gradually while beating constantly the clam liquor. Let simmer twenty minutes, then season with salt c&r St. Valentine's Luncheon 45 and paprika. Just before serving add cream and serve in bouillon cups with PIMIENTO CREAM Beat one-half cup heavy cream until stiff, using a Dover egg-beater. Add one-half the beaten white of an egg, two tablespoons pimiento puree, and a few grains salt. Pimiento puree is made from canned pimientos forced through a sieve. FILLETS OF HALIBUT A LA HOLLENDEN 2% lb. slices halibut 6 slices fat salt pork i onion 3 tablespoons butter 3 tablespoons flour '., cup buttered tracker crumbs Wipe fish and cut into eight fillets. Arrange pork in pan, cover with onion thinly sliced and bay leaf. Place fish on pork, spread with butter worked until creamy and mixed with flour; sprinkle with buttered crumbs, and bake in a hot oven. Remove to hot serving dish and pour around the following sauce: To two and one-half tablespoons fat remaining in pan add two tablespoons flour and stir until well blended; then pour on gradually while stirring ^5^- 4 6 St. Valentine's Luncheon constantly one cup cream. Bring to the boiling- point and add one-fourth teaspoon salt, one- eighth teaspoon pepper, and one tablespoon but- ter, bit by bit. LUNCHEON ROLLS yi cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg yi teaspoon salt Flour }4 yeast cake dissolved in 2 tablespoons lukewarm water Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small round cutter first dipped in flour, place in buttered pan close together, let rise again, and bake. Brush over with two tablespoons milk mixed with one tablespoon sugar and return te oven to set glaze. KNICKERBOCKER SUPREME OF CHICKEN Remove fillets (breast meat) from two young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in butter until delicately browned. Place in a St. Valentine's Luncheon 47 small pan, dot over with butter, and bake until tender. Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each with three short stalks of asparagus, seasoned with butter, and pour around the following sauce: Melt three and one-half tablespoons butter, add three and one-half tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly one cup chicken stock and one-half cup cream. Bring to the boiling-point, season with salt and paprika, and add the yolk of one egg. MARTINIQUE POTATOES Scoop out inside of four hot baked potatoes and force through a potato ricer. Add one and one-half tablespoons butter, the yolk of one egg, three tablespoons cream, one-half teaspoon salt, one-eighth teaspoon pepper, and a few grains nutmeg. Set on range and beat three minutes; then add gradually the white of one egg beaten to a stiff froth. Shape between two buttered table- spoons, place on a buttered sheet, and bake until delicately browned. LAKEWOOD SALAD Remove pulp in sections from two grapefruits. Skin and seed three-fourths cup white grapes. vj)pr--^= 48 St. Valentine's Luncheon Cut one-third cup pecan nut meats in pieces. Arrange on a bed of romaine, pour over dressing, and garnish with strip of red pepper. For the Dressing. — Mix four tablespoons olive oil, one tablespoon grapefruit juice, one-half tablespoon vinegar, one teaspoon salt, one-fourth teaspoon paprika, one-eighth teaspoon pepper, and one tablespoon finely chopped Roquefort cheese. CHOCOLATE ICE CREAM 2 cups scalded milk i tablespoon flour i % cups sugar i qt. thin cream Y% teaspoon salt 3 squares Baker's chocolate 2 tablespoons vanilla Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first. Melt three squares chocolate by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate. When cool, add cream and flavoring; strain and freeze. Serve in heart-shaped paper cases with Marsh- mallow Sauce on each. MARSHMALLOW SAUCE yi lb. marshmallows yi cup confectioners' sugar 34 cup boiling water St. Valentine's Luncheon 40 Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until thoroughly blended. Cool before serving. HARVARD WAFERS y 2 cup butter 2 teaspoons baking powder 1 cup sugar White 1 egg 1 egg Chopped almonds 2 cups flour 1 tablespoon sugar 2 tablespoons milk % teaspoon cinnamon Cream the butter, add sugar gradually, and egg well beaten and milk; then add flour mixed and sifted with baking powder. Chill, toss one- half mixture on a floured board, and roll one- eighth inch thick. Shape with heart cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon and almonds. Place on a buttered sheet and bake eight minutes in a slow oven. WASHINGTON'S BIRTHDAY SPREADS Washington's Birthday Spreads 53 MENU NO. I. " Full charactered with lasting memory." Traymore Chicken Timbales Salad Rolls Chaufroid of Salmon Fairmont Sandwiches Almond Cream Peanut Drops George Washington Hatchets Fruit Punch — «3?^T*/ 54 Washington's Birthday Spreads TRAYMORE CHICKEN TIMBALES Force remnants of cold cooked chicken or boiled fowl through a meat chopper, then repeat; there should be one and one-half cups. Pound ii* a mortar and add gradually, while continuing the pounding, the yolks of three eggs and one- half cup heavy cream; then add one-third cup white wine. Fold in the whites of three eggs, beaten until stiff. Butter individual timbale molds and fill one-quarter full of white sauce, to which has been added one teaspoon finely chopped truffles or one-half tablespoon finely chopped green or red pepper. Fill molds with chicken. Set in pans of hot water, cover with buttered paper, and bake until firm. Remove from mold to hot serving dish, when sauce will run down sides of timbales. Garnish with sprigs of parsley. For the white sauce melt two tablespoons butter, add two tablespoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling-point and season with one-fourth teaspoon salt and a few grains pepper. •<- Washington's Birthday Spreads 55 SALAD 1 cup scalded milk > 4 cup shortening \% tablespoons sugar ]4 teaspoon salt ROLLS 1 yeast cake dissolved in }4 cup lukewarm water White 1 egg ,v*4 cups flour Add shortening, using half butter and half lard, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, toss on a floured board, and shape into small biscuits. Place in rows on a slightly floured board, cover with cloth and pan, and let rise until well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press. Place close together in buttered pan, cover, let rise, and bake fifteen minutes in hot oven. CHAUFROID 1 can salmon l /2 tablespoon salt i\4 tablespoons sugar ]/2 tablespoon flour 1 teaspoon mustard Few grains cayenne 2 tablespoons cold water OF SALMON Yolk-^ 2 <■■ \ l /2 tablespoons melted butter ■' 4 cup milk % cup vinegar ^4 tablespoon granu- lated gelatine Remove salmon from can, rinse thoroughly with hot water, and separate in flakes. Mix dry in- gredients, add egg yolks, butter, milk, and vinegar. 56 Washington's Birthday Spreads Cook over boiling water, stirring constantly until mixture thickens. Add gelatine soaked in cold water. Strain and add to salmon. Fill mold or molds with mixture. Chill, remove from molds to bed of lettuce leaves, and serve with CUCUMBER SAUCE Beat one-half cup heavy cream until stiff, add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber pared, chopped, and drained. FAIRMONT SANDWICHES Cut white bread in one-fourth inch slices and spread two of the slices sparingly on both sides with butter worked until creamy; spread remain- ing two slices on but one side. Put between slices layers of finely chopped red or green pep- pers (wrung in cheese-cloth to remove all pos- sible moisture) moistened with Mayonnaise dressing. There should be two layers of green peppers and one of red, or just the reverse. Repeat until a sufficient quantity are prepared. Fold in cheese-cloth and press under a light weight. Cut in one-fourth inch slices and ar- range overlapping one another, in two or three rows, on a plate covered with a doiley. •o^o^^V-^ Washington's Birthday Spreads 57 ALMOND CREAM 1 pint thin cream $4 cup blanched and shredded almonds Yolks 3 eggs yi cup sugar l /i teaspoon salt \% tablespoons granu- lated gelatine } 2 cup cold water ' j teaspoon vanilla 1 cup heavy cream Scald milk with almonds. Beat yolks of eggs slightly and add sugar and salt. Combine mixtures and cook in double boiler, stirring con- stantly until mixture thickens. Add gelatine soaked in cold water. Cool slightly and add vanilla, and cut and fold in cream, beaten until stiff. Turn into a border mold and chill. Remove from mold to serving dish and fill centre with wine jelly cut in cubes or beaten with a fork until frothy, and garnish with candied cherries. WINE JELLY 2 tablespoons granulated gi latine Yz cup cold water 1-3 cups boiling water 3 tablespoons 1 cup sugar 1 cup Sherry or Madeira v. ine 1 j i up orange juice- lemon juice Soak gelatine in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, turn into a mold or shallow pan, and chill. 58 Washington's Birthday Spreads PEANUT DROPS 2 tablespoons butter % teaspoon salt yi cup sugar 1 egg 1 teaspoon baking powder yi cup flour 2 tablespoons milk yi cup finely chopped peanuts Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk and peanuts. Drop from a teaspoon on a slightly- buttered sheet one inch apart, and place one- half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four little cakes. GEORGE WASHINGTON HATCHETS Mix and sift two cups flour and one-half cup brown sugar. Wash three-fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in thickness and cut into hatchet shapes, which can be easily accomplished with a pasteboard pattern and sharp knife. Brush over with yolk of egg diluted with three- fourths teaspoon water, and garnish each with one-half a candied cherry. Bake in a slow oven. •^^^^^-^ Washington's Birthday Spreads 59 1 cup sugar 1 cup hot tea infusion Y cup orange juice Few slices orange FRUIT PUNCH Ys cup lemon juice 1 pint ginger ale 1 pint Lithia water Maraschino cherries Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch bowl over a large piece of ice, and just before serving add ale, Lithia, slices of orange, and cherries. Tab Washington's Birthday Spreads 61 MENU NO. II. " Superfluous compliments and all affectation of ceremony are to be avoided , yet where due they are not to be neglected." From George Washington's Note Book. Shapleigh Croquettes Layer Sandwiches Cherry Salad Sedalia Sticks Apricot Bombe Oat Wafers Knickerbocker Fisrs 62 Washington's Birthday Spreads SHAPLEIGH 3 tablespoons butter Y^ tablespoon finely- chopped onion Y A cup flour i cup chicken stock i teaspoon salt CROQUETTES X teaspoon paprika % teaspoon pepper Few gratings nutmeg Yolks 3 eggs i}4 cups chicken, cut in small cubes y cup cold boiled ham, cut in small cubes Cook butter with onion three minutes, stirring constantly. Add flour and stir until well blended; then pour on gradually, while stirring constantly, chicken stock. Bring to the boiling-point and add seasonings, yolks of eggs slightly beaten, chicken, and ham. Spread on a plate to cool. Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Remove to hot serving dish and garnish with parsley. CHERRY SALAD Drain canned cherries, remove stones, and fill cavities with filbert nut meats. Arrange in nests of lettuce leaves and serve with Cream Mayonnaise Dressing. LAYER SANDWICHES Cut brown and white bread in thin slices and spread with creamed butter. Cut tongue and c&r Washington's Birthday Spreads 63 gruyfere cheese in slices. Arrange sliced tongue over the white bread, and over tongue brown bread, and over brown bread cheese; repeat, trim evenly, put under a weight and let stand for several hours, then cut crosswise in thin slices. Arrange on a plate covered with a doiley, over- lapping one another. SEDALIA STICKS Mix one-fourth cup each finely chopped pre- served Canton ginger and chopped pecan nut meats. Add two tablespoons finely cut candied orange peel, one tablespoon ginger syrup, one teaspoon vinegar, and a few grains salt. Spread between saltines or slices of thinly buttered bread. Arrange on a plate covered with a doiley. CANDIED ORANGE PEEL Remove peel from four thin-skinned oranges in quarters. Cover with cold water, bring to boiling-point, and cook slowly until soft. Drain, remove white portion by scraping with a spoon, and cut yellow portion in thin strips, using scissors. Boil one-half cup water and one cup sugar until syrup will thread when dropped from tip of spoon. Cook strips in syrup five minutes, drain, and coat with fine granulated sugar. 64 Washington's Birthday Spreads APRICOT BOMBE i can apricots X cup lemon juice i>2 cups orange juice A few grains salt Sucrar Drain apricots and force through a puree strainer. To the syrup add fruit juices, salt, and apricot puree; then sweeten to taste. Freeze, using three parts finely crushed ice to one part' rock salt. Line a melon mold with mixture, fill with Praline Ice Cream. Cover ice cream with apricot mixture to overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. CREAM Yolks 3 eggs Few grains salt i cup heavy cream PRALINE ICE i cup sugar % cup pecan nut meats 2 cups scalded milk Y\ tablespoon vanilla Put one-half the sugar in a small omelet pan, and stir constantly until melted to a syrup a bit darker than maple syrup. Add chopped nut meats and turn into a slightly buttered tin. Cool, pound, and pass through a strainer. Make a custard of milk, eggs, remaining sugar, and salt. Add nut meats and cool, then add cream and vanilla. Freeze, using three parts finely crushed ice to one part rock salt. '^ ^>>- 74 St. Patrick's Day Luncheons to the boiling-point and let simmer until reduced to one cup. TOURNADOS OF BEEF Wipe six small fillets of beef, cut one and one- fourth inches thick, and saute six minutes in butter in a hot iron frying pan. Remove to hot serving dish and pour around fat in pan to which have been added one-fourth cup boiling water, one-half teaspoon beef extract, and one table- spoon butter, bit by bit. Garnish with parsley. BATONET POTATOES Wash and pare potatoes. With a French vegetable cutter shape in pieces three inches long and one-half inch in diameter. Fry in deep fat, drain on brown paper, and sprinkle with salt. SOUBRICS OF SPINACH Thoroughly wash two quarts spinach, boil, drain, and chop. Add two tablespoons grated Parmesan cheese and the yolk of one egg slightly beaten. Season with salt, cayenne, and a slight grating nutmeg and cook three minutes, stirring constantly; then add the white of one egg beaten slightly. Measure by rounding tablespoonfuls and saute in butter. Serve with a white sauce. St. Patrick's Day Luncheons 75 CORK TIMBALES Line the sides of buttered timbale molds with green pepper cut in thin strips, which is accom- plished by working around and around the pepper, u>ing scissors, and fill with the following mixture: Peel and chop three large mushroom caps. Melt one tablespoon butter, and add one tablespoon flour, and one-fourth cup cream. Beat in, one at a time, the yolks of two eggs, then add mushrooms and season with salt, pepper, and paprika. Fold in the whites of two eggs beaten until stiff. Bake timbales, remove from molds to circular pieces of sauted bread, garnish top of each with a sauted mushroom cap, and pour around the fol- lowing sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one- half cup each chicken stock and cream. Bring to the boiling-point and add one-half teaspoon beef extract and season with salt and pepper. SHAMROCK SALAD Pare cucumbers and cut in rectangular, box- shaped pieces two and three-fourths inches long by one and one-half inches high (being careful to keep all the angles right angles), then cut in thin slices, keeping sections in original shape. Spread evenly and smoothly with Mayonnaise 76 St. Patrick's Day Luncheons dressing (stiffening one cup with one-half teaspoon granulated gelatin dissolved in one-half table- spoon hot water) and garnish in centre with small pieces of green pepper cut to represent a sham- rock; in corners with diamond-shaped pieces of truffle. A small wooden skewer (tooth-pick) is useful to accomplish this garnishing. Serve in- dividually in nests of lettuce leaves. CHEESE CAKES 2 tablespoons butter 3^4 tablespoons flour 4 tablespoons grated American cheese Whites 3 eggs }i teaspoon salt Few grains cayenne Melt butter, add flour, and stir until well blended; then add cheese and cut and fold in whites of eggs beaten until stiff. Season with salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart and bake in a mod- erate oven. IRISH ICEBERG 4 cups water Green coloring 2 cups sugar Creme de menthe 34" cup lemon juice Chopped nuts Make a syrup by boiling water and sugar twenty minutes. Cool, add lemon juice, and color with leaf green. Freeze, using three pints finely crushed ice to one pint rock salt. c&r St. Patrick's Day Luncheons 77 Serve in champagne glasses ; pour over each por- tion one teaspoon ere me de menthe and sprinkle with chopped nuts, using almonds, walnuts, and pecans in equal proportions. ROLLED WAFERS l /i cup butter 7 /% cup bread flour yi cup powdered sugar ]4, teaspoon almond extract Yt teaspoon vanilla Leaf green yi cup milk Chopped pistachio nuts Cream the butter, add sugar gradually, and milk drop by drop; then add flour, flavoring, and coloring. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping- pan. Crease in three-inch squares and bake in a slow oven. Place pan on back of range, cut squares apart with a sharp knife, and roll while warm. If squares become too brittle to roll, place in oven to soften. If rolled tubular shape, tie in bunches with narrow ribbon. Colored wafers must be baked in a very slow oven and turned frequently, otherwise they will not be of the uniform color that is desired. ^^ St. Patrick's Day Luncheons 79 MENU NO. II. The name that dwells on every tongue No minstrel needs." Shamrock Canapes Spinach Soup Fillets of Halibut, Loomis Imperial Sticks Cole Slaw Kernels of Pork Savory Potatoes Stuffed Onions Malaga Salad Pistachio Ice Cream, Peach Sauce Condes 8o St. Patrick's Day Luncheons SHAMROCK CANAPES Force cream cake mixture through a pastry bag and tube in small groups of threes, which when baked make shamrock forms. Split and fill with the following mixture: Pound six sar- dines, freed from skin and bones, and add one and one-half tablespoons butter worked until creamy, and two tablespoons Anchovy paste. Season with salt, cayenne, and lemon juice. Arrange for service on small individual plates covered with lace paper doilies and garnish with watercress. SPINACH SOUP 4 cups chicken stock % cup butter 2 quarts spinach ]A, cup flour 3 cups boiling water Salt 2 cups milk Pepper Paprika Wash, pick over, and cook spinach thirty min- utes in boiling water to which have been added one-fourth teaspoon powdered sugar and one- eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind with butter and flour cooked together, add milk, and season with salt, pepper, and paprika. St. Patrick's Day Luncheons 81 IMPERIAL STICKS Cut stale bread in one- third-inch slices, remove crusts, butter sparingly, and cut in one-third- inch strips. Place in pan and bake in a moder- ate oven until delicately browned. Cut stale bread in slices, shape with circular cutters, making rings. Spread rings sparingly with butter and brown in oven. Slip three im- perial sticks through each ring. FILLETS OF HALIBUT, LOOMIS 2 Yi, lb. slices halibut 2 cloves i onion, sliced yi cup white wine 8 slices carrot Cold water 2 sprigs parsley Salt i sprig thyme Pepper Bit bay leaf Vinegar Wipe fish, cut into eight fillets, and arrange in pan. Lay vegetables over fish, pour over wine, and add water to cover fish; then sprinkle with salt and pepper and add vinegar. Cover and let stand two hours. Put on range, bring to boiling- point, and let boil until fish is soft. Remove to hot platter, pour over Loomis Sauce, sprinkle with two tablespoons grated Parmesan cheese, dot over with one tablespoon butter, and bake until delicately browned. 82 St. Patrick's Day Luncheons LOOMIS 2 tablespoons butter 3 tablespoons flour y 2 cup milk Yolk i egg SAUCE % cup fish liquor 2 tablespoons grated mild cheese Salt and cayenne Melt butter, add flour, and stir until well blended; then pour on gradually while stirring constantly milk and fish stock. Bring to the boiling-point, add cheese and egg yolk slightly beaten, and season with salt and cayenne. To obtain fish liquor, cover bones, skin, and trimmings of fish with cold water. Cover and let stand one-half hour. Bring to boiling-point and let simmer until liquor is reduced to one- third cup. COLE SLAW Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp, drain, dry between towels, and mix with Cream Dressing. CREAM DRESSING Y 2 tablespoon salt i egg slightly beaten ■i tablespoon mustard y, tablespoon sugar y, cup vinegar i% tablespoons melted butter y, .cup cream St. Patrick's Day Luncheons 83 Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain, and cool. KERNELS OF PORK Cut lean meat from a spare rib of pork; then cut in three-fourth-inch slices and cook in a hiss- ing hot iron frying pan which has been rubbed over with fat pork. Arrange in a row lengthwise of a hot platter, and on sides of platter pile Savory Potatoes and garnish with parsley. SAVORY POTATOES To two cups hot riced potatoes add three table- spoons butter, one teaspoon salt, and hot cream or rich milk to moisten. Beat until very creamy, reheat, and add one tablespoon chopped water- cress and one and one-half teaspoons chopped fresh mint. STUFFED ONIONS Peel six large Bermuda onions and remove a part of inside. Cover with boiling water and cook five minutes; drain and stuff. Place in a baking dish on six thin slices fat salt pork, pour over one cup brown stock and bake in a moderate oven until onions are soft. Remove to hot 84 St. Patrick's Day Luncheons plates on circular pieces of sauted bread. Strain liquor remaining in pan, remove fat, and add one teaspoon beef extract and one-half tablespoon butter. Season with salt and pepper and pour over onions. For the stuffing, cook one tablespoon butter with one tablespoon finely chopped onion three minutes. Add one-half cup soft bread crumbs, one-half cup finely chopped raw veal, and two tablespoons finely chopped salt pork. Season with one-half teaspoon salt and a few grains pepper; then add one egg slightly beaten. MALAGA SALAD Mix one-half cup shredded pineapple, one-half cup celery cut in small pieces, and one-half cup Brazil nuts (from which skins have been removed) cut in small pieces. Mix with Mayonnaise dressing, arrange in nests of lettuce leaves for individual service, and on top of each put five Malaga grapes, skinned, seeded, and marinated with a French dressing. PISTACHIO ICE CREAM, PEACH SAUCE 4 cups lukewarm milk 1 cup heavy cream i cups sugar Y% teaspoon salt \% Junket tablets 1 tablespoon cold water 1 tablespoon vanilla 1 teaspoon almond extract Green coloring 1 can peaches St. Patrick's Day Luncheons 85 Mix first four ingredients and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze and mold. Re- move from mold and serve with peach sauce. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool and cut fruit in small pieces. CONDES Whites 2 eggs Y* cup powdered sugar oz. almonds, blanched and finely chopped Beat whites of eggs until stiff and add sugar gradually, while beating constantly; then add almonds. Roll paste, and cut in strips three and one-half inches long by one and one-half inches wide. Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate oven. EASTER DINNERS Easter Dinners 89 MENU NO. I. 'How beat our hearts big with tumultuous joy!" Dexter Canapes Mushroom Soup Perch Britannia Finger Sticks Ambassadrice Capon with Asparagus Anchovied Potatoes in Shells Crab Meat Mornay Easter Salad Piquante Mayonnaise Chantilly Mousse Salted Nuts Cream Mints Preserved Ginger Cafe Noir go Easter Dinners DEXTER CANAPES Cut stale bread in one-fourth-inch slices, then in oval shapes. Toast on one side and spread untoasted side with anchovy butter. Cover each with a slice of tomato, cut same size as bread; spread tomato with mayonnaise dressing, sprinkle with the yolks of hard-boiled eggs forced through a potato ricer, and then the whites finely chopped. Garnish with a ring of green pepper around outside and a piece of olive and parsley in centre. Arrange for individual service on small plates covered with a lace paper doiley. MUSHROOM SOUP yi. lb. mushrooms 3 pints consomme Separate stems from caps of mushrooms, chop stems, and break caps in pieces. Add consomme; bring slowly to the boiling-point and let simmer thirty minutes. Clear, using the whites and shells of two eggs. PERCH BRITANNIA Clean fish, remove heads, tails, and back-bones, and cut in one-inch pieces crosswise. Cut thin slices of bacon same size as pieces of perch. Arrange fish and bacon alternately on skewers, •s^^v^ Easter Dinners 9i having four of each. Brush over with olive oil mixed with salt and pepper, roll in crumbs, fry- in deep fat, and drain on brown paper. Serve with sections of lemon. FINGER STICKS yi cup cream 1 yeast cake dissolved in 2 tablespoons sugar % cup lukewarm water }i teaspoon salt iyi cups flour Scald cream and add sugar and salt. When lukewarm, add dissolved yeast cake and flour. Beat thoroughly, toss on floured board, and knead. Return to mixing bowl, cover, and let rise until mixture has doubled its bulk. Roll out to one- fourth inch in thickness and cut in finger-shaped pieces. Arrange on buttered sheet, cover again, let rise, and bake until delicately browned. Brush over with two tablespoons milk, and return to oven for one minute. AMBASSADRICE CAPON WITH ASPARAGUS Dress, clean, stuff, truss, and roast a capon. Cut a slice in such fashion as to remove wish- bone, not quite cutting off ; then cut around second joints at body, also not cutting off, and force wings back. Cut breast meat in slices. Cut as many one-third inch slices of bread as there are 92 Easter Dinners slices of breast meat and shape in cutlet form, spread one side with pate-de-fois-gras and saute in butter. Arrange around bird, place breast meat on croutons, and garnish top of each with truffle. With a sharp knife cut out breast bone and fill cavity with cooked asparagus tips or stalks, seasoned with butter and salt. Garnish with parsley and serve with a gravy made from four tablespoons fat remaining in pan, four table- spoons flour, one cup each chicken stock and cream, and salt and pepper. ANCHOVIED POTATOES IN SHELLS Wash and peel six medium-sized potatoes and bake, turning frequently. Cut a thin slice from each and scoop out inside, then force through a ricer. Season with two tablespoons butter, twelve anchovies cut in small pieces, one-eighth teaspoon nutmeg, and two-thirds cup hot milk. Season with salt and pepper, refill shells, dot over with butter, and brown in a moderate oven. CRAB MEAT 4>2 tablespoons butter 3 tablespoons flour 2yi tablespoons cornstarch Y cup milk MORNAY Y cup chicken stock Y teaspoon salt Yolks of 2 eggs \Y cups crab meat Grated Young America Cheese Cfc^-sSa^.W^ Easter Dinners 93 Melt butter, add flour, cornstarch, and salt. Pour on gradually, while stirring constantly, milk and chicken stock. Bring to the boiling- point, add salt, and let simmer two minutes, then add yolks of eggs. Butter eight individual casseroles, cover bottoms with crab meat, then cover with sauce. Sprinkle with cheese and run under the sas flame to brown. EASTER SALAD Put eggs in top of double boiler, cover with boiling water, put over under part of double boiler which contains boiling water, cover, and let cook on range thirty-five minutes. Remove shells, and while hot hold between thumb and finger while pressing into apple shapes. Mix a bit of fruit red with cold water and brush over eggs with mixture. Insert clove to represent blossom end, a stem and leaves (hot-house lilac leaves answer the purpose) to represent stem, and serve on lettuce leaves with MAYONNAISE PIQUANTE To one cup mayonnaise dressing add two tablespoons each olives and pickles, finely chopped. 94 Easter Dinners MAYONNAISE DRESSING i teaspoon mustard Yolks 2 eggs 1 teaspoon salt 1 teaspoon powdered sugar Few grains cayenne 2 tablespoons lemon juice 2 tablespoons vinegar \]/2 cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir con- stantly. As mixture thickens, thin with vinegar or lemon juice. Add oil and vinegar or lemon juice alternately until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl con- taining mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used, as preferred. CHANTILLY MOUSSE 1 pint heavy cream % cup sugar 2 cups meringues, broken in pieces Few grains salt 10 drops Hundt's essence of violets - 104 Easter Dinners MOCK MACAROONS White i egg i cup brown sugar i cup pecan nut meats yi teaspoon salt Beat white of egg until light, using a Dover egg-beater, and add gradually, while beating constantly, sugar. Cut and fold in the nuts finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on a buttered sheet, and bake eight minutes in a moderate oven. This recipe makes twenty-four little cakes. MINT PASTE Soak three tablespoons granulated gelatine in one-half cup cold water thirty minutes. To two cups sugar add one-half cup cold water, and bring to the boiling-point ; then add the gelatine and let boil twenty minutes. Remove from fire and add two tablespoons lemon juice, four tablespoons creme de menthe, arid a few grains salt. Pour into a pan and let stand until stiff; then remove from pan, cut in cubes, and roll in confectioners' sugar. 0ir FOURTH OF JULY SPREADS , f ; - .' Fourth of July Spreads 107 MENU No. I " The man's the best cosmopolite Who loves his native country best." Tennyson. Iced Tomato Bouillon Salmon Balls Sweetbread Salad Lenox Sandwiches Salad Rolls Strawberry Biscuit Macaroon Cocoanut Rings Lady Baltimore Cake Fourth of July Punch io8 Fourth of July Spreads ICED TOMATO BOUILLON 2,% lbs. lean beef from 2 tablespoons butter round 2 lbs. marrow-bone 2 quarts cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt Carrot "I . / , V K cup each 1 urnip j > cut in small pieces Celery -* 1 sprig parsley yi bay leaf 1 tablespoon lean raw ham, finely chopped Wipe meat and cut in inch cubes. Put one- half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying- pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours. Cook ham and vegetables with butter five minutes, then add to soup, with peppercorns, salt, parsley, and bay leaf. Cook one and one- half hours, strain, cool quickly, remove fat, and clear. Chill in ice-box and serve in bouillon cups. SALMON BALLS i. tablespoon chopped onion yi teaspoon paprika 2 tablespoons chopped pepper 3 tablespoons butter % cup flour yi cup milk yi cup thin cream i$4 cups flaked salmon yi teaspoon salt fc&Ss^V^ Fourth of July Spreads 109 Cook onion and pepper in butter five minutes, stirring constantly. Add flour, salt, paprika, and stir until well blended; then pour on gradu- ally, while stirring constantly, milk and cream. Bring to the boiling-point and add salmon. Spread on a plate to cool. Shape in the form of balls, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve piled in fours around a mound of creamed peas. Put a small American flag in balls that are on top of groups. SWEETBREAD SALAD Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half-inch cubes. Mix with an equal quantity of cucumber cut in one-half-inch dice. Season with salt, pepper, and paprika, and moisten with dressing. Arrange in nests of lettuce leaves. For the dressing, beat one-half cup heavy cream until stiff, using Dover egg-beater. Add three tablespoons vinegar very slowly, continuing the beating, then season highly with salt, pepper, and paprika. LENOX SANDWICHES Blanch and shred two ounces almonds. Cook in enough butter to prevent burning until deli- no Fourth of July Spreads cately browned. Mix two tablespoons chopped pickles, one tablespoon Worcestershire Sauce, one tablespoon chutney, one-fourth teaspoon salt, and a few grains cayenne. Pour over almonds and cook two minutes, stirring constantly. Mash a cream cheese and season with salt and paprika. Spread unsweetened wafer crackers with cheese mixture, sprinkle with nuts, and put together in pairs. Pile on a plate covered with a doiley. White bread may be used in place of wafers. STRAWBERRY BISCUIT MACAROON Fill a brick mold to one-half its depth with strawberry juice, diluted with one-third the quantity of water; then sweeten to taste. Fill mold to overflow with Macaroon Cream, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. MACAROON CREAM }4 tablespoon granulated % tablespoon vanilla gelatine 73 cup rolled macaroons 3 tablespoons cold water Few grains salt Y cup scalded cream 1 pint thin cream Yi, cup powdered sugar Soak gelatine in water and dissolve in cream. Add remaining ingredients, except cream, and cZZr Fourth of July Spreads in when mixture begins to thicken, fold in the whip from cream. COCOANUT RINGS }/* cup butter 2 teaspoons baking powder i cup sugar White i egg i egg i tablespoon sugar iU cups flour Shredded cocoanut Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg and sprinkle with sugar and cocoanut. Place on a buttered sheet and bake eight minutes in a slow oven. LADY BALTIMORE CAKE i cup butter 3>£ cups flour 2 cups sugar 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla Whites 6 eggs Cream butter and add gradually, while beat- ing constantly, sugar. Mix and sift flour and baking powder, and add alternately with milk to first mixture; then add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. Bake in three buttered and floured tins, seven $CSk\ ^§^ ii2 Fourth of July Spreads inches square. Put . layers together with Fruit and Nut Filling, and cover with Fruit and Nut Filling and Ice Cream Frosting. FRUIT AND NUT FILLING 3 cups sugar ] l cup chopped raisins i cup water e cup chopped pecan nut Whites 3 eggs meats 5 figs, cut in thin strips Cook sugar and water in a smooth granite- ware saucepan until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on to the whites of eggs beaten until stiff, and continue the beating until of right consistency to spread; then add re- maining ingredients. One-half this quantity may be made and used between layers only. ICE CREAM FROSTING 2 cups sugar Whites 2 eggs Yz cup water yi teaspoon vanilla Cook sugar and water in a smooth graniteware saucepan until syrup will spin a thread when dropped from tip of spoon. Pour gradually while beating constantly on to the whites of eggs beaten until stiff (but not dry), and continue the beating until of right consistency to spread; then add flavoring. Fourth of July Spreads 113 FOURTH OF JULY PUNCH 1 cup sugar Juice 2 oranges }/i cup water 1 can sliced pineapple, cut in pieces Juice 2 lemons ]/ 2 cup raspberry syrup X cup brandy 1 pint bottle Moselle wine 1 pint bottle Apollinaris Boil sugar and water five minutes and add re- maining ingredients. Pour over a cake of ice. Fourth of July Spreads 115 MENU No. II 'Ah. 1 what noise is thai? Your pardon, madam; only a harmless entertain- ment after my own country fashion." Lucullus Lobster Jellied Veal, Horseradish Sauce Finger Rolls Sembrich Sandwiches Orange Ice Cream with Crushed Strawberries Nut Wafers Lemon Queens Claret Punch n6 Fourth of July Spreads LUCULLUS LOBSTER Split a two-pound live lobster, remove claws, and crack. Cook one-half tablespoon finely chopped shallot and one and one-half tablespoons finely chopped carrot in one tablespoon butter five minutes. Add one sprig thyme, bit of bay leaf, one-half teaspoon salt, three-fourths cup brown stock, and one-half cup canned tomatoes. Add lobster, cover, and cook twenty minutes. Remove meat from lobster and cut in small pieces. Strain liquor in pan; there should be one cup. Thicken liquor with two tablespoons butter and three tablespoons flour, cooked together. Add lobster meat to sauce with one and one-half tablespoons sherry wine. Fill buttered ramequin dishes with mixture, cover with buttered crumbs, and bake until crumbs are browned. JELLIED VEAL Soak one tablespoon granulated gelatine in one-fourth cup cold water, and dissolve in one cup boiling water; then add one-fourth cup each sugar and vinegar, two tablespoons lemon juice, and one teaspoon salt. Strain, cool, and when beginning to stiffen add one and one-half cups cold cooked veal cut in small cubes and one and one-half canned pimientos cut in small pieces. Fourth of July Spreads 117 Turn into a mold and chill. Remove from mold, cut in thin slices, and serve with HORSERADISH SAUCE Mix one tablespoon tarragon vinegar, two table- spoons grated horseradish root, one teaspoon English mustard, one-half teaspoon salt, and a few grains cayenne; then add one-half cup heavy cream, beaten until stiff, and three tablespoons mayonnaise dressing. Evaporated horseradish may be used. FINGER ROLLS yi cup heavy cream i yeast cake 1 tablespoon sugar % cup lukewarm water 1 1 tablespoon stilt i}4 cups flour Scald cream and add sugar and salt. When mixture is lukewarm, add yeast cake dissolved in lukewarm water and flour. Toss on a slightly floured board and knead. Cover and let rise, cut down, toss on a floured board, and pat and roll to one-fourth inch in thickness. Shape with a lady-finger cutter, first dipped in flour, place in a buttered pan, again let rise, and bake in a moderate oven. Brush over with melted butter and return to oven to glaze. n8 Fourth of July Spreads SEMBRICH SANDWICHES Cut white bread in one-fourth-inch slices and spread four slices on both sides sparingly with butter, which has been worked until creamy; remaining two slices on but one side. Put between slices finely chopped cold boiled ham moistened with cream and seasoned with mustard and cayenne, and chopped nut meats moistened with mayonnaise dressing; there should be three layers of each, alternating mixtures. Repeat until a sufficient quantity is prepared. Fold in cheese-cloth, press under a weight, and keep in a cool place until serving time. Cut in one- fourth-inch slices for serving. ORANGE ICE CREAM WITH CRUSHED STRAWBERRIES i cup heavy cream i cup thin cream 2 cups orange juice Sugar Add cream slowly to orange juice, sweeten to taste, freeze, and mold. Remove from mold to chilled serving dish and surround with fresh strawberries, mashed and sweetened. Garnish with selected berries. -■>5^^5^_^ Fourth of July Spreads 119 NUT WAFERS yi cup butter 1 egg '. ( cup pecan nut meats ) > cup sugar yi tablespoon cinnamon y'i, tablespoon cloves ]4, tablespoon nutmeg Grated rind yi lemon 2 tablespoons brandy 2 cups flour Cream the butter, and add egg well beaten and nuts finely chopped; then add sugar gradu- ally while beating constantly. Add brandy, lemon rind, and flour mixed and sifted with spices. Toss on a floured board, roll to one-fourth inch in thickness, shape with a small cutter first dipped in flour, and bake -on a buttered sheet in a slow oven until delicately browned. LEMON yi lb. butter yi lb. sugar Grated rind i lemon Ya, tablespoon lemon juice QUEENS Yolks 4 eggs 5 ozs. flour yi teaspoon salt yi teaspoon soda (scant) Whites 4 eggs Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon colored. Mix and sift soda, salt, and flour, add to first mixture, and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins. i2o Fourth of July Spreads CLARET PUNCH i quart cold water Few shavings lemon rind ]4 cup raisins 1^3 cups orange juice 2 cups sugar 3/3 cup lemon juice 1 pint claret wine Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar and lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water. "^^^^c^-^. Fourth of July Spreads 121 MENU No. Ill "I feel the old convivial glow (unaided) o'er me stealing, — The warm, champagny, old particular brandy punchy feeling." O. W. Holmes Molded Sweetbreads Truffle Sauce Tyrolienne Halibut Sweedish Rings Graham Sandwiches Strawberry Ice Cream Neuremburghs Fruit Punch T22 Fourth of July Spreads MOLDED SWEETBREADS Parboil a pair of sweetbreads and cut in small cubes. Fold into a chicken forcemeat and turn into a mold, first garnished with slices of truffles cut in fancy shapes. Set in pan of hot water, cover with buttered paper, and bake until firm. Remove from mold and pour around Truffle Sauce. CHICKEN FORCEMEAT Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add gradually the whites of two eggs and work until smooth. Season highly with salt and pap- rika, and add heavy cream until of right consist- ency, which can only be determined by cooking a small ball in boiling salted water. When mixture will not keep in shape, more white of egg is needed. If too stiff, add more cream. TRUFFLE SAUCE Melt three tablespoons butter, add four table- spoons flour, and pour on gradually, while stirring constantly, three-fourths cup each cream and chicken stock. Bring to the boiling point, season with salt and paprika, and add two tablespoons chopped truffles. <^T Fourth of July Spreads 123 TYROLIENNE HALIBUT Wipe two and one-half pounds halibut, tie in cheese-cloth, and cook in Court Bouillon until fish leaves bones. Chill, separate into flakes, season with salt, and mold in a salad bowl. Cover with Tyrolienne Sauce and garnish with thin slices of lemon, capers, and gherkins cut to represent fans. COURT BOUILLON '; cup each carrot, onion, 6 peppercorns and celery, cut in small pieces 2 sprigs parsley 2 tablespoons butter 2 cloves yi bay leaf i tablespoon salt 2 tablespoons vinegar 2 quarts water Cook carrot, onion, celery, and parsley with butter three minutes; add remaining ingredients and bring to the boiling-point. SAUCE TYROLIENNE To three-fourths cup mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. -^j^- i24 Fourth of July Spreads SWEEDISH RINGS Work into one cup bread dough one-half cup butter and one-fourth cup lard. When thor- oughly blended, toss on a floured board and knead, using enough flour to prevent dough from stick- ing. Cut off small pieces and roll, using both hands, until four and one-half inches long and one- third inch in diameter; then shape into rings. Sprinkle with chopped almonds seasoned with salt, arrange on a buttered sheet, and bake in a hot oven. GRAHAM SANDWICHES Cut Graham bread in one-fourth-inch slices and spread with cream cheese mashed and moist- ened with French dressing. Sprinkle one-half the pieces with chopped walnut meats and cover with remaining pieces. Remove crusts and cut slices in halves diagonally, making triangles. Arrange on a plate covered with a doiley. STRAWBERRY ICE CREAM 3 pints thin cream 2 cups sugar 2 boxes berries Few grains salt Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash and squeeze through cheese-cloth, then add cream and salt. Freeze, using three parts finely crushed ice Fourth of July Spreads 125 to one part rock salt, and mold. Remove from mold to chilled serving dish and garnish with one cup selected strawberries. NEUREMBURGHS x /i teaspoon cloves 2 eggs l /i cup powdered sugar <.t cup Hour '/i teaspoon salt l /i teaspoon cinnamon 1 tablespoon orange peel, finely cut G rated rind yi lemon ^-4 cup Jordan almonds Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces cross- wise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with cornstarch and powdered sn.cr-ir in equal proportions. Bake in a moderate oven. FRUIT PUNCH 1 quart cold water 2 cups sugar 2 cups chopped pineapple 1 cup orange-juice yi cup lemon juice yi cup raspberry syrup Boil water, sugar, and pineapple twenty min- utes; add fruit juice, cool, strain, and dilute with ice-water. HALLOWE'EN SPREADS Hallowe'en Spreads 129 MENU NO. I. " This night I hold an old accustom 'd feast .' Ganser Salad Brown Bread Sandwiches Raised Loaf Cake Priscilla Popped Corn Hot Coffee *3° Hallowe'en Spreads GANSER SALAD Soak salt herring in lukewarm water to cover, drain, and cook in boiling water fifteen minutes. Cool and separate into flakes. Add an equal quantity of small cold boiled potato cubes and one-fourth the quantity of chopped hard-boiled eggs. Marinate with a French dressing, cover, and let stand in a cold place until serving time. Beat one-fourth cup heavy cream until stiff and add two tablespoons canned pimiento puree. Mix with an equal quantity of mayonnaise dressing. Moisten mixture with dressing. Mound on a salad plate surrounded by a border of crisp lettuce leaves. Pimiento puree is obtained by forcing canned pimientos through a puree strainer. BROWN BREAD SANDWICHES Cut brown bread in thin slices, spread with creamed butter, and sprinkle with chopped pea- nuts, seasoned with salt. Put together in pairs and arrange in a circle overlapping one another on a plate covered with a doiley. r - 136 Hallowe'en Spreads ROB'S RAREBIT 2 tablespoons butter 2 tablespoons flour Y^ cup thin cream Y\ cup stewed and strained tomatoes % teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten Salt Mustard Cayenne Put butter in chafing-dish; when melted, add flour. Pour on, gradually, cream, and as soon as mixture thickens add tomatoes mixed with soda; then add cheese, eggs, and seasonings to taste. Serve, as soon as cheese has melted, on toasted bread or unsweetened wafer crackers. SULTANA FUDGE 2 cups sugar 2 squares chocolate }4 cup milk 1 teaspoon vanilla % cup molasses X CU P English walnut Y$ cup butter meat, cut in pieces yi cup Sultana raisins Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling- point and boil seven minutes. Add chocolate and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour- at once into a buttered tin. Cool slightly and mark in squares. ;*;*•■ Hallowe'en Spreads 137 GERMAN PUNCH 1 cup grape juice Juice of 1 lemon 1 cup sweet cider 2 pint bottles mineral water J4 cup grapefruit juice Sugar Mix first five ingredients and add sugar to taste. Pour into punch bowl over a large cake of ice. Many think a few gratings of nutmeg an improvement to this punch. Serve in punch glasses. 1 *•'•'*<* Hallowe'en Spreads 139 MENU NO. III. " Sirs, you are very welcome to our house It must appear in other ways than words. Therefore, I seen:! this breathing courtesy." Hamlin Ham Timbales Ribbon Sandwiches Nut Ginger Cookies Peneuche Cider izj-O Hallowe'en Spreads HAMLIN HAM TIMBALES _K tablespoon granulated gelatine i% tablespoons cold water yi cup chicken stock % cup chopped cooked ham ^2 cup chopped cooked chicken yi pint heavy cream Y% teaspoon paprika Few grains cayenne Soak gelatine in water and dissolve in stock. Add chopped meat and stir until mixture begins to thicken; then add cream, beaten until stiff, and seasonings. Mold, chill, and serve on lettuce leaves. Garnish with mayonnaise dressing. RIBBON SANDWICHES Cut white and Graham bread in one-fourth inch slices, having four slices of white and three of Graham. Spread two slices of white bread and Graham bread on both sides with creamed butter; spread remaining two pieces of white bread on but one side. Beginning with a white slice (buttered on but one side) pile in seven layers, alternating bread, and have second slice of white bread (unbuttered on one side) on .top. Wrap in cheese-cloth and press under a light weight. Cut in one-fourth inch slices (for serving); then cut in halves crosswise. ^^-^^^-^^ Hallowe'en Spreads 141 NUT GINGER COOKIES 1 cup molasses y* cup shortening, melted i ( 4 teaspoons soda 2 teaspoons ginger 1 cup sour milk 1 teaspoon salt Flour Nut meats Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough llour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thor- oughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one- fourth inch in thickness. Shape with a round cutter two inches in diameter, first dipped in flour, and place a half nut meat (preferably English walnuts) in centre of each. Bake on a buttered sheet. PENEUCHE 1 tablespoon butter ^ cup milk 2 cups brown sugar -' 4 cup chopped peanuts ■ 4 teaspoon salt Put butter in saucepan, and when melted add sugar and milk. Bring to the boiling-point and let boil twelve minutes. Remove from range, add nuts sprinkled with salt, and beat until creamy. Turn into a buttered tin. Cool slightly and mark in squares. THANKSGIVING DINNERS Thanksgiving Dinners i45 MENU NO. I. " Thrice happy time, Best portion of the various year, in which Nature rejoicelh, smiling on her works Lovely, to full perfection wrought" Oysters with Sherry- Thanksgiving Soup Popped Corn Roast Stuffed Turkey Brown Gravy Sweet Potatoes a la Bement Boiled Onions Turnip Croquettes Cranberry Conserve Chicken Pie Chiffonade Dressed Lettuce Puritan Pudding Foamy Brandy Sauce Mince Pie Pumpkin Pie Nuts and Raisins Assorted Fruit Cafe Noir 146 Thanksgiving Dinners OYSTERS WITH SHERRY Allow six small oysters for each person and pour over two tablespoons sherry wine, mixed with a few grains each of salt and cayenne. Let stand in ice-box for fifteen minutes. Serve in cocktail glasses. THANKSGIVING SOUP 1 can corn 1 quart milk 2 slices onion 3 tablespoons flour yi cup water Yz can tomatoes yi teaspoon soda Yi cup butter 2 teaspoons salt Y% teaspoon pepper Scald milk with corn and onion. Mix flour with water to form a smooth paste and add scalded milk. Cook twenty minutes, stirring constantly until mixture thickens; rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures, add butter bit by bit, and seasonings. Accompany with popped corn. ROAST TURKEY Dress, clean, stuff, and truss a ten-pound cock turkey. Place on its side on rack in a dripping- pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, Thanksgiving Dinners 147 rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water. Continue basting every fifteen minutes until turkey is cooked, which will require about three hours. For basting, use one-half cup butter melted in one- half cup boiling water, and after this is used baste with fat in pan. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers, place bird on hot platter, and garnish with sliced canned pineapple (drained, dried on a towel, and sautc'd in butter), small molds of cranberry conserve placed on pineapple, and celery tips. STUFFING 2 cups cracker crumbs ^2 cup melted butter Sage 1 egg Salt Pepper 2 3 cup scalded milk -3 cup hot water Melt butter in milk and water, and pour over crackers, to which seasonings have been added; then add egg slightly beaten. ^1 W+S 148 Thanksgiving Dinners BROWN GRAVY Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper, strain. el ^j^s.;/' \ ^rvC SWEET POTATOES A LA BEMENT Pare sweet potatoes and cut in one-third-inch slices lengthwise. Parboil ten minutes in boiling salted water to cover, drain, and saute in butter. Remove to a hot serving dish, pour over Jamaica rum, and light when sending to table. BOILED ONIONS Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt, and pepper. Thanksgiving Dinners 149 TURNIP CROQUETTES Wash, pare, and cut turnips in quarters. Strain until tender, mash, pressing out all water that is possible. This is best accomplished by wringing in cheese-cloth. Season one and one- fourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape in small croquettes, dip in crumbs, egg and crumbs again, fry in deep fat, and drain. CRANBERRY 1 quart cranberries i'/s cups water }4 lb. seeded raisins CONSERVE J4 lb. walnut meats 1 orange i}4 lbs. sugar Pick over and wash cranberries, put in a stew- pan with one-half the water and boil until skins break. Force through a strainer and add re- maining water, raisins, nut meats broken in pieces, orange finely cut (seeds being removed), and sugar. Bring to the boiling-point and let boil twenty- five minutes. Mold and chill. PUFF PASTE 1 pound butter pound pastry flour Cold water Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and 150 Thanksgiving Dinners shape remainder into a circular piece one-half inch thick, and put on floured board. Work two tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute. Cover with towel and let stand five minutes. Pat and roll one-fourth inch thick, keeping paste a little wider than long, and corners square. If this cannot be accomplished with rolling-pin, draw into shape with fingers. Place butter on centre of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly, to enclose as much air as possible. Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste half-way round, cover, and let stand five minutes. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste from sticking, and dredging board slightly with flour Avhen necessary. Fold from ends toward centre, making three layers. Cover, and let stand five minutes. Repeat twice, turning paste half-way round each time before rolling. After fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to chill; Thanksgiving Dinners 151 if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping-pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold place; if in ice-box, do not allow pail to come in direct contact with ice. Baking of puff paste requires as much care and judgment as making. After shaping, chill thor- oughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom, that the paste may properly rise. While rising it is often necessary to decrease the heat by lifting covers or opening the check to stove. Turn fre- quently that it may rise evenly. Rules for Washing Butter. — Scald and chill an earthen bowl. Heat palms of hands in hot water and chill in cold water. By following these direc- tions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold-water faucet and allowing water to run. A small amount of butter may be washed by using a wooden spoon in place of the hands. 152 Thanksgiving Dinners i **> h CHICKEN PIE Dress, clean, and cut up two young fowls or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tendei. When chicken is half cooked, add one-half table- spoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Place a small cup in centre of baking-dish, arrange around it pieces of chicken, removing some of the larger bones, pour over gravy, and cool. Cover with pie-crust in which several incisions have been made, that there may be an outlet for escape of steam and gases. Wet edge of crust and put around a rim, having rim come close to edge. Bake in a moder- ate oven until crust is well risen and browned. Roll remnants of pastry and cut in diamond- shaped pieces, bake, and serve with pie when reheated. If puff paste is used, it is best to bake top separately. Thanksgiving Dinners 153 CHIFFONADE DRESSED LETTUCE Remove leaves from stalks of one head lettuce, discarding outside wilted ones. Wash in very cold water, drain, and dry on a towel. Arrange in as nearly the original shape as possible and serve with CHIFFONADE DRESSING 2 tablespoons parsley "I >2 teaspoon black pepper 2 tablespoons red | each, J 4 ' teaspoon paprika pepper I finely 1 teaspoon salt 1 teaspoon shallot chopped 6 tablespoons olive oil 2 hard-boiled eggs j 2 tablespoons vinegar Mix ingredients, chill thoroughly, and shake two minutes. PURITAN PUDDING 9 common crackers ^ cup sugar Butter i)4 cups seeded raisins 3 pints milk 6 eggs, well beaten 1 teaspoon salt i}4 teaspoons vanilla l /i grated nutmeg 2 cups cream Split crackers and butter generously. Cover bottom of buttered pudding dish with crackers and sprinkle with one-third the raisins. Repeat twice. Mix remaining ingredients, excepting cream, and pour over crackers. Let stand three 1^^'^y ir^/ ^ ^ 154 Thanksgiving Dinners hours, then add cream. Cover, and cook in a very slow oven four hours. Serve with FOAMY BRANDY SAUCE yi cup butter Yolks 2 eggs 1 cup brown sugar % cup cream 2 tablespoons brandy Whites 2 eggs Cream butter and add gradually, while beating constantly, sugar; then add brandy (very slowly), yolks of eggs beaten until thick, and cream. Cook in double boiler, stirring constantly until mixture thickens, then pour gradually on to the stiffly beaten whites of eggs. QUALITY PASTE yi cup lard % cup butter 2 cups pastry flour Cold water Chop lard into flour (once sifted) and moisten to a very stiff dough with water, using a case- knife. Cut into dough butter, and chill for three hours. Toss on a floured board, dredged spar- ingly with flour, and pat with rolling-pin and then roll to one-fourth inch thick, keeping paste longer than wide and corners square. If this cannot be accomplished with the rolling-pin, draw into shape with the fingers. Fold so as to make three layers, €%&*~- Thanksgiving Dinners iS5 turn half-way round, pat, and roll out; repeat three times, when paste is ready to use. MINCE PIE MEAT 4 lbs. lean beef 2 lbs. beef suet Baldwin apples 3 lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants >2 lb. finely cut citron i cjuart cooking brandy i tablespoon cinnamon and mace i tablespoon powdered cloves 2 grated nutmegs i teaspoon pepper Salt to taste Cover meat and suet with boiling water and cook until tender, then cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add sugar, molasses, cider, raisins, currants, and citron; also suet and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours ; then add brandy and spices. -**\*Y i56 Thanksgiving Dinners MINCE PIE Line a perforated tin pie plate with Quality Paste, and fill with mince meat. Wet edges of under crust with cold water, cover with upper crust, and press edges together. Ornament with a rim and perforate upper crust that steam may escape. PUMPKIN PIE \yi cups steamed and strained pumpkin % cup brown sugar i teaspoon cinnamon yi teaspoon ginger yi teaspoon salt 2 eggs, slightly beaten i}4 cups milk yi cup cream Mix ingredients in order given and bake in one crust. "Hi vi\ ./^S \ POTATO AND SPINACH CROQUETTES To two cups hot riced potatoes add two table- spoons butter, yolks two eggs slightly beaten, and one-fourth cup finely chopped cooked spinach. Season with salt and pepper. Shape same as potato croquettes, dip in flour, egg and crumbs, fry in deep fat, and drain on brown paper. Pile on a hot serving plate and garnish with parsley. GLAZED SILVER SKINS Peel twelve small onions and cook in boiling salted water until tender. Drain thoroughly and saute in three tablespoons butter, to which is added one tablespoon sugar, until delicately browned. SQUASH SOUFFLE To two cups hot steamed squash, forced through a sieve, add one tablespoon brown sugar, one tea- spoon salt, one-eighth teaspoon pepper, one and one-half cups rich milk, and the yolks of two eggs beaten until thick and lemon colored. Cut and fold in the whites of two eggs, beaten until stiff and dry, turn into a buttered baking dish, and bake until firm. Thanksgiving Dinners 161 FROZEN CRANBERRIES Pick over and wash four cups cranberries. Add one and one-half cups boiling water and two and one-fourth cups sugar and let boil twelve minutes, skimming twice during the cooking. Rub through a sieve, cool, and fill to overflowing one-half pound baking powder boxes with mix- ture. Pack in salt and ice, using equal parts, and let stand four hours. CUCUMBER CUPS Pare cucumbers; remove a thick slice from each end, and with a sharp-pointed knife make eight grooves at equal distances lengthwise of cucum- ber. Cut crosswise, making three or four cup- shaped pieces; then cut in thin slices crosswise, keeping in original shape. Scoop out some of the centre of each, arrange on crisp lettuce leaves for individual service, and fill with CREAM FRENCH DRESSING yi teaspoon salt 2 tablespoons vinegar % teaspoon paprika 3 tablespoons olive 01 6 tablespoons heavy cream Mix first four ingredients until well blended, then add cream beaten until stiff. 1 62 Thanksgiving Dinners BROWN BREAD SANDWICHES See page 130, under Hallowe'en Spreads, Menu No. I. NEW ENGLAND THANKSGIVING PUDDING Y 2 cup melted butter 4 cups scalded milk 1% cups rolled crackers 1 cup molasses 4 eggs yi grated nutmeg y 2 teaspoon cinnamon 1 teaspoon salt 1 54 cups raisins Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, cinnamon, salt, and butter; parboil raisins until soft by cooking in boiling water to cover, seed, and add to mixture ; turn into buttered bread pan, cover, set in larger pan of hot water, and bake slowly three hours, stirring after first half-hour to prevent raisins from settling. MOUSSELAINE SAUCE Yolks 4 eggs 1 cup heavy cream 1 cup powdered sugar 2 tablespoons brandy 1 teaspoon vanilla Few grains salt Beat yolks of eggs until light, and add gradu- ally, while beating constantly, sugar and brandy. Place on range and cook five minutes, stirring ^^^^^^-^ Thanksgiving Dinners 163 constantly. Set in pan of iced or very cold water, and beat until mixture is cold; then add cream, beaten until stiff, vanilla, and salt. FRENCH VANILLA ICE CREAM, DEWEY SAUCE 2 eggs 2^2 cups scalded milk 1 cup sugar 2 cups heavy cream !s teaspoon salt 1 tablespoon vanilla Beat eggs slightly and add sn~ar, mixed with salt. Stir constantly while adding gradually hot milk. Cook in double boiler, continuing the stirring until mixture thickens and a slight coating is formed on the spoon. Strain, cool, and add cream and vanilla. Freeze, using three parts finely crushed ice to one part rock salt, to insure a smooth, fine-grained cream. Serve in coupe glasses with Dewey sauce. DEWEY SAUCE 1 cup sugar 2 egg yolks y 2 cup water 1 teaspoon Orange Curacoa 2 tablespoons Jamaica rum Boil sugar and water two minutes. Pour syrup slowly, while beating constantly, on to the well-beaten yolks of eggs, return to fire and cook, 164 Thanksgiving Dinners stirring constantly, until mixture thickens slightly. Cool and add flavoring. PASTRY JELLY ROLLS Roll paste to one-eighth inch in thickness and cut in pieces xive inches by three inches. Spread with jelly that has been beaten with a silver fork until of right consistency to spread evenly. Sprinkle with chopped pecan nut meats and roll. Place on unbuttered sheet and bake in a hot oven until delicately browned. STUFFED DATES Make a cut the entire length of dates and remove stones. Fill cavities with Cream Cheese, worked until smooth and seasoned highly with salt and paprika, and shape in original form. Pile in rows on a small plate covered with a doiley. CHRISTMAS DINNERS 167 Christmas Dinners MENU NO. I. "Heap on more wood, the wind is chill; But let it whistle as it will, We'll keep our Christmas merry still." Scott. Sardine Cocktail Chicken Consomme with Oysters Pulled Bread Olives Salted Pecans Spanish Mackerel, Jaffa Dressed Cucumbers Roast Goose Potato Stuffing Apple Baskets Sweet Potatoes with Sherry Cauliflower, Hongroise Christmas Salad Cheese Stars Fruit Pudding Monroe Sauce Parfait Armour Lady Fingers Bonbons Toasted Crackers Roquefort Cafe Noir i68 Christmas Dinners SARDINE COCKTAIL Drain one small box sardines, free from skin and bones, and separate into small pieces. Mix one-half cup tomato catsup, two teaspoons Wor- cestershire Sauce, one-half teaspoon Tabasco Sauce, the juice of one lemon, and salt to taste. Add sauce to sardines, chill thoroughly, and serve in scallop shells placed on shallow Small plates on a bed of crushed ice. CHICKEN CONSOMME i pint oysters >2 cup cold water 4 cups chicken stock WITH OYSTERS >2 teaspoon salt Few grains cayenne yi. cup cream Wash oysters and reserve soft portions. Chop tough portions, add cold water, bring to the boiling- point, and let simmer twenty-five minutes. Strain through a double thickness of cheese-cloth and add chicken stock. Season with salt and cayenne, add cream, and soft parts of oysters cooked until plump. PULLED BREAD Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and Christmas Dinners 169 thoroughly dried. A baker's French loaf may be used for pulled bread if home-made is not at hand. SALTED PECANS Buy pecan nut meats by the pound. Put one-fourth cup olive oil in a small saucepan, and when heated put in nut meats and stir constantly until they are heated and crisp. Remove with a spoon or small skimmer to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound is fried. SPANISH MACKEREL, JAFFA Split fish, clean, cut off head and tail, and remove backbone. Place in buttered pan, and shake over (through a fine strainer) one teaspoon salt, mixed with one-half teaspoon curry powder. Work one tablespoon butter until creamy and mix with one teaspoon Anchovy Essence. Spread fish with mixture and bake twenty-five minutes, basting three times during the baking with melted butter. Mix one-fourth cup blanched and chopped almonds, one tablespoon capers, and one- half cup brown or chicken stock, and let simmer five minutes. Pour over fish, sprinkle with buttered bread crumbs, and bake until crumbs are brown. 170 Christmas Dinners ROAST GOOSE, POTATO STUFFING Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds ; then draw (which is remov- ing inside contents) . Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with Apple Baskets and watercress. POTATO STUFFING Force eight hot boiled potatoes through a potato ricer. Add one-third cup melted butter, one cup cream, three eggs well beaten, and two medium-sized onions finely chopped. Beat two minutes and season with salt and pepper. APPLE BASKETS Cut two pieces from each apple, leaving what remains in shape of basket with handle, after cutting out pulp. Chop pulp; there should be two cups. Put in a stewpan and add three- fourths pound light brown sugar, juice and rind 4 < Christmas Dinners 171 of one lemon, one ounce ginger root, a few grains salt, and enough water to prevent apples from burning. Cover and cook slowly four hours, adding water as necessary. SWEET POTATOES WITH SHERRY Season mashed boiled sweet potatoes with butter, salt, pepper, and sherry wine. Moisten with rich milk and beat vigorously. Pile lightly on hot vegetable dish. CAULIFLOWER HONGROISE Prepare cauliflower as for boiled cauliflower, and steam until soft. Separate in pieces and pour over the following sauce: Mix one and one-half teaspoons mustard, one and one-fourth teaspoons salt, one teaspoon powdered sugar, and one-fourth teaspoon paprika. Add yolks three eggs slightly beaten, one-fourth cup olive oil, and one-half cup vinegar. Cook over hot water until mixture thickens. Remove from range, and add two tablespoons butter cooked with one teaspoon finely chopped onion three minutes, and one teaspoon finely chopped parsley. ' - . .ill 172 Christmas Dinners CHRISTMAS SALAD Pare and chill six medium-sized tomatoes. When ready to serve cut in eighths (not severing sections) and open like the petals of a flower on a nest of lettuce leaves. Mash a cream cheese, moisten with French dressing, and make into tiny balls about the size of a pea. Place eight cheese balls in centre of each tomato. Serve with DELMONICO DRESSING ]A. teaspoon salt 2 tablespoons vinegar X teaspoon pepper 4 tablespoons olive oil y^ tablespoon finely chopped 1 tablespoon finely chopped parsley red pepper Mix ingredients and stir until well blended. CHEESE STARS Roll paste to one-fourth inch in thickness and sprinkle one-half with grated cheese seasoned with salt and cayenne. Fold, press edges firmly to- gether, fold again, pat, and roll. Sprinkle with more cheese and proceed as before; repeat twice. Cut in three-inch squares and make diagonal cuts at corners, fold alternate corners to centres in such a way as to make stars. Bake on a tin sheet and arrange on a plate covered with a folded napkin. &&* Christmas Dinners 173 1 cup beef suet 27 j cups stale bread crumbs 1 cup grated carrots Yolks 4 eggs 1 l /i cups browned sugar Grated rind 1 lemon 1 tablespoon vinegar Whites 4 eggs FRUIT PUDDING 1 cup raisins, seeded and cut in pieces 3 4 cup currants Yi cup flour \]/z teaspoons salt 1 teaspoon cinnamon l /i teaspoon grated nutmeg j 4 ' teaspoon cloves Work suet until creamy and add bread crumbs and carrots. Beat egg yolks until light and add gradually, while beating constantly, sugar. Com- bine mixtures and add lemon rind and vinegar. Mix fruit and dredge with flour mixed and sifted with salt and spices. Add to mixture, then add whites of eggs beaten until stiff. Turn into a buttered mold, garnished with thin strips of citron, cover, and steam three and one-half hours. Serve with MONROE 1 cup brown sugar l /i cup hot water 2 tablespoons cornstarch 2 tablespoons cold water SAUCE 2 tablespoons butter zs teaspoon salt Few grains nutmeg }4 teaspoon vanilla 2 tablespoons sherry wine Bring sugar and water to boiling-point and let simmer fifteen minutes. Add cold water to corn- -*3MY 174 Christmas Dinners starch and stir until smooth. Add gradually to syrup, stir until ingredients are blended, then let simmer forty-five minutes. Add remaining in- gredients and serve at once. PARFAIT ARMOUR 4 cups water 2 cups sugar Few grains salt 2% cups orange juice X cup lemon juice Grated rind 2 oranges Mix water and sugar, bring to the boiling- point, and let boil one minute. Add salt, fruit juices, and grated rind; cool, strain, and freeze, using three parts finely crushed ice to one part rock salt. Serve in tall coupe glasses. Make depression in ice, extending one- third height of glass and having well three-fourths inch in diameter. Fill with one teaspoon Grena- dine, one teaspoon Kirsch, and one-half teaspoon brandy, being sure to add liquors in order men- tioned. LADY FINGERS See page 41, under St. Valentine Spreads, Menu II. Christmas Dinners MENU NO. II. 175 "At last the dishes were set on and grace was said. It was succeeded by a breathless pause as Mrs. Cratchit, looking all along the carving knife, prepared to plunge it in the breast of the goose; but when she did, and when the long expected gush of stuffing issued forth, one murmur of delight arose all round the board, and even Tiny Tim, excited by the two young Cratehits, beat on the table with the handle of his knife and feebly cried, ' Hurrah!' . . . Hallo! . 1 great deal of steam! The pudding was out of the copper. In half a minute Mrs. Cratchit entered — flushed, but smiling proudly - with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half or ha/f-a-qiiiirleru of ignited brandy and bedighl with Christmas holly stuck into the lop." From Dickens' Christmas ('ami. Grapefruit with Apricot Brandy Filippini Consomme Celery with Roquefort Roast Duck Grape Jelly Potatoes in Cream St. Denis Croquettes Breslin Patties Stuffed Tomato Salad Somerset Sandwiches English Plum Pudding Brandy and Hot Sauce Coupe Moquin Water Crackers Camembert Bonbons V^f Cafe Noir 176 Christmas Dinners GRAPEFRUIT WITH APRICOT BRANDY Wipe grapefruit and cut in halves crosswise. With a small, sharp-pointed knife make a cut separating pulp from skin around entire circum-/ ference; then make cuts separating pulp from' tough portion which divides fruit into sections. Remove tough portion in one piece, which may be accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit pulp left in grapefruit skin generously with sugar. Let stand ten minutes, and serve very cold. Place on fruit plate, add one-half table- spoon apricot brandy to each portion, and garnish with a candied cherry. FILIPPINI CONSOMME 2 cups consomme 1 cup brown stock 3 tablespoons pimiento puree 3 tablespoons sherry wine Salt Cayenne Mix first four ingredients and season with salt and cayenne. Clear, using the white and shell of one egg. To obtain pimiento puree, force canned pimientos through a puree strainer. Christmas Dinners 177 CONSOMME 3 lbs. beef, poorer part of round 2 tablespoons butter 1 lb. marrow-bone 3 lbs. knuckle of veal 1 quart chicken stock Carrot Turnip Celery Yi cup sliced onion Yi cup each, cut in dice 1 tablespoon salt 1 teaspoon peppercorns 4 cloves 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley yi bay leaf 3 quarts cold water Cut beef in one-and-one-half-inch cubes, and brown one-half in some of the marrow from mar- row-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point and let simmer three hours, re- moving scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. To clear soup stock, remove fat and put quantity to be cleared in stewpan, allowing white and shell of one egg to each quart of stock. Beat egg slightly, break shell in small pieces, and 178 Christmas Dinners add to stock. Place on front of range and stir constantly until boiling-point is reached; boil two minutes. Set back where it may simmer twenty minutes; remove scum and strain through double thickness of cheese-cloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as stock has lost its jelly-like consistency, not after clearing is effected. BROWN SOUP STOCK 6 lbs. shin of beef 3 quarts cold water % teaspoon peppercorns 6 cloves y 2 bay leaf 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley Carrot ] Turnip I }4 cup each, cut Onion I in dice Celery J 1 tablespoon salt Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling-point during cook- ■^v^o^s^V^ Christmas Dinners 179 ing. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible. CELERY WITH ROQUEFORT Select short tender stalks of celery, leaving on leaves; wash and chill thoroughly. Work three- fourths tablespoon butter until creamy and add one and one-half tablespoons Roquefort cheese. Season with salt, pepper, and paprika, and spread on inside of celery stalks. Serve on crushed ice. ROAST DUCK Dress and clean duck. Put in body three chopped apples mixed with one chopped onion. This stuffing is not to be served. Truss, place on rack in dripping-pan, sprinkle with salt and pepper, and dredge bird and bottom of pan with flour. Roast in a hot oven until tender, the time required being about one and one-fourth hours, basting every ten minutes with one-fourth cup butter melted in one-fourth cup boiling water, and after that is gone with fat in pan. Remove to hot platter and garnish with St. Denis cro- quettes and parsley. i8o Christmas Dinners POTATOES IN CREAM Wash potatoes, boil with their jackets on until soft, drain, and let stand several hours. Peel and cut in one-third inch cubes. Measure and put into a saucepan, adding one tablespoon butter to each cup potatoes. Sprinkle with salt and very generously with paprika. Add cream to cover and cook very slowly forty minutes. ST. DENIS l /± cup hominy l A cup boiling water r /2 teaspoon salt CROQUETTES ^i cup scalded milk 2 tablespoons butter 3 teaspoons grated horse- radish root Steam hominy with water until it has absorbed water; then add salt and milk and steam until tender. Add butter and horseradish, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. BRESLIN PATTIES Put one pint oysters in strainer, place over bowl, and pour over one-half cup cold water. Pick over oysters to see that no particle of shell adheres to tough muscles, and add to liquor which has been strained through cheese-cloth. Parboil oysters and again strain liquor. Melt three table- C *-S ss $^s^\^ v Christmas Dinners [S3 spoons butter, add four and one-half tablespoons flour, and pour on gradually the oyster liquor and enough milk or cream to make one and one-half cups liquid. Season with salt, pepper, and celery salt. Reheat oysters in sauce and add one-half cup finely cut celery. Fill patty cases made of puff paste with mixture. STUFFED TOMATO SALAD Skin six small tomatoes, cut a slice from stem end of each, and remove soft inside. Sprinkle inside with salt, invert, and let stand at least one- half hour. Mash one-half cream cheese and add six chopped pimolas, one tablespoon tomato pulp, one tablespoon chopped parsley, one-fourth teaspoon dry mustard, and enough French Dress- ing to moisten. Fill tomatoes with mixture. Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing. SOMERSET SANDWICHES Mash a cream cheese and moisten with French Dressing. Spread thin slices of Graham bread with mixture and sprinkle with chopped pecan nut meats. Cover with bread, remove crusts, cut in finger-shaped pieces, and toast on both sides. Serve hot with a dinner salad. 182 Christmas Dinners ENGLISH PLUM PUDDING yi lb. stale bread crumbs i cup scalded milk yi lb. sugar 4 eggs ^4 lb. raisins, seeded, cut in pieces and floured ~%, lb. currants 2 oz. finely cut citron yi. lb. suet yi cup wine yi grated nutmeg yi teaspoon cinnamon yi teaspoon cloves z<3 teaspoon mace i}4 teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, and citron; chop suet, and cream by- using the hand; combine mixtures, then add wine, nutmeg, cinnamon, cloves, mace, and whites of eggs beaten stiff. Turn into buttered mold, cover, and steam six hours. Serve with Brandy and Hot Sauce. BRANDY SAUCE Cream one-third cup butter and add gradu- ally, while beating constantly, one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries. HOT SAUCE Mix one-half cup sugar, one-half tablespoon cornstarch, and a few grains salt. Add gradually, Christmas Dinners ■*3 while stirring constantly, one cup boiling water, and boil five minutes. Remove from lire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red. COUPE MOQUIN 4 cups water 2 cups sdL,'ar 2 cups orange juice yi cup lemon juice Grated rind of 2 oranges j tablespoons Creme de Men the Mix first five ingredients and freeze to a mush, then add Creme de Menthe and continue the freezing. When ready to serve, fill champagne or coupe glasses with ice and garnish with Bar-le-duc currants and candied orantrc peel. If one is not fond of Creme de Menthe, it may be omitted. ^^ WEDDING RECEPTIONS Wedding Receptions 187 MENU NO. I ' ; Look down, you gods, And on this couple drop a blessed crown." Shakspere. Chicken a la King Lettuce Sandwiches Salmon Mayonnaise Reception Rolls Strawberry Bombe Lady Fingers Salted Almonds Wedding Cake in Boxes Pineapple Punch ^V ^^^ Wedding Receptions CHICKEN A LA KING 2yi tablespoons chicken fat yi cup cream \yi tablespoons cornstarch ¥$ teaspoon salt ^4 cup chicken stock yi cup milk i cup cold boiled fowl, cut in strips. l A cup sauted sliced mushroom caps yi cup pimiento strips 3 tablespoons butter Melt chicken fat, add cornstarch, and stir until well blended, then add salt, and pour on gradually, while stirring constantly, stock, milk, and cream. Bring to the boiling-point and add fowl (using preferably white meat), sauted mush- room caps, pimiento strips, and egg slightly beaten; then add butter, bit by bit. Pimiento strips are cut from canned pimientos. LETTUCE SANDWICHES Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered bread, having a teaspoon of mayonnaise on each leaf. SALMON MAYONNAISE Wipe three slices fresh salmon cut two inches thick, place in a pan, and cover with cold water to which have been added two cloves, two slices Wedding Receptions 189 lemon, one small sliced onion, six slices carrot, one sprig parsley, one teaspoon salt, one-fourth teaspoon pepper, one-fourth cup vinegar, and one-fourth cup white wine. Cover closely and let stand three hours. Place on range and let simmer until fish is tender. Cool, place on serving dish, remove skin and bones, and spread evenly and smoothly with one and one-third cups Mayon- naise Dressing, to which has been added two tea- spoons dissolved granulated gelatine. Garnish with truffles and peppers cut in fancy shapes and celery tips. RECEPTION ROLLS 2 cups scalded milk i}4 teaspoons salt X cup butter 1 yeast cake dissolved in 2 tablespoons sugar ,' 4 cup lukewarm water Flour Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups flour. Beat thoroughly, cover, and let rise until light. Cut down and add enough flour to knead (about two and one-half cups). Cover again, let rise, toss on slightly floured board, knead, pat, and roll to one-third inch thickness. Shape in small biscuits, place in rows on floured board, cover, and let rise fifteen min- 190 Wedding Receptions utes. With handle of large wooden spoon or toy rolling-pin roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan, cover, let rise, and bake in a hot oven. STRAWBERRY BOMBE Strawberry ice ><~cup sugar y 2 cup chopped blanched ■ filberts ^ cup hot caramel syrup Yolks 4 eggs 1 Yt, cups heavy cream yi tablespoon vanilla Few grains salt Caramelize one-half cup sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar, and put through a puree strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens, then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mold with straw- berry ice, turn in mixture, pack in salt and ice, and let stand three hours. For the caramel syrup, caramelize one-half cup sugar, add one-half cup water, and let simmer until reduced to three-fourths cup. t*^*~~ Wedding Receptions 191 LADY FINGERS See page 41, under St. Valentine Spreads, Menu No. II. SALTED ALMONDS See pages 5 and 6, under New Year's Afternoon Teas, Menu No. I. STRAWBERRY ICE 4 cups water i>2 cups sugar 2 cups strawberry juice i tablespoon lemon juice Mix sugar and water, add berries mashed and squeezed through double cheese-cloth, and lemon juice; strain and freeze. WEDDING CAKE 1 lb. butter 1 lb. brown sugar 12 eggs 1 cup molasses 1 lb. flour 4 teaspoons cinnamon 4 teaspoons allspice i}4 teaspoons mace 1 nutmeg grated l /i teaspoon soda 3 lbs. raisins, seeded and cut in pieces 2 lbs. Sultana raisins i l A lbs. citron, thinly sliced and cut in strips 1 lb. currants 1 cup brandy 4 squares chocolate, melted t tablespoon hot water -*3N*V 192 Wedding Receptions Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon colored. Add to first mixture, then add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, fruit dredged with flour, brandy, chocolate, and whites of eggs beaten until stiff and dry. Just before putting into buttered bread pans add soda dissolved in hot water. Cover pans with buttered paper and steam four hours. Finish cooking by leaving in a warm oven over night. Cover with ORNAMENTAL FROSTING 2 cups sugar Whites 3 eggs 1 cup water l A, teaspoon tartaric acid Boil sugar and water until syrup, when dropped from tip of spoon, forms a long thread. Pour syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer Wedding Receptions 193 and crease for cutting. If frosting is too stiff to spread smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired. PINEAPPLE PUNCH 2 cups water 1 quart ice-water \% cups sugar 1 < an grated pineapple Juice 4 lemons Make a syrup by boiling water and sugar ten minutes. Add pineapple and lemon juice, cool, strain, and add ice-water. Pour over piece of ice in punch bowl, and garnish with thin sli of lemon from which the seeds have been removed. '3 Wedding Receptions 195 MENU NO. II "Good luck Shall Jling her old shoe after." Tennyson. Shrimps a la Newburg Bread and Butter Folds Nile Salad Manhattan Cream Glaced Fruits Salad Rolls Pound Cakes Bride's Cake Coffee ^3^ 196 Wedding Receptions SHRIMPS A LA NEWBURG 1 can shrimps 1 tablespoon sherry 1 tablespoon brandy yi cup butter yi teaspoon salt Few grains cayenne Slight grating nutmeg Yi cup thin cream Yolks 2 eggs Melt butter, add shrimps, which have been soaked one hour in sherry and brandy, and cook three minutes. Add seasonings, cook one minute, then add cream and yolk of eggs slightly beaten. Stir until thickened. BREAD AND BUTTER FOLDS Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has been creamed. Cut off as thin as possible. Re- peat until the number of slices required are pre- pared. Remove crusts, put together in pairs, and cut in squares, oblongs, or triangles. Use white, entire wheat, or Graham bread. Three- layer sandwiches are attractive when made of entire wheat bread between white slices. NILE SALAD Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put Wedding Receptions 197 one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter. Cook in a slow oven until browned and thoroughly heated, stirring occasion- ally; remove from oven, cool, break in pi Mix chicken and nuts and marinate with French Dressing. Add three-fourths cup celery cut in small pieces. Arrange on a bed of lettuce, and mask with Mayonnaise Dressing. SALAD ROLLS 1 tablespoon sugar > 4 tablespoon salt l /i cup scalded milk 2 tablespoons melted butter ) j yeasl 1 ake 2 tablespoons lukewarm water Flour Add sugar and salt to milk; when lukewarm, add yeast cake dissolved in lukewarm water and three-fourths cup Hour. Cover and let rise until light, then add melted butter, and enough more flour to knead. Cover, again let rise, toss on a floured board, roll to one-half inch in thick- ness. Shape with a small round biscuit cutter dipped in flour, place in a buttered pan close together, let rise again, brush over with milk, and bake in a hot oven. Wedding Receptions MANHATTAN CREAM Yolks 5 eggs 3 tablespoons brandy 1 cup sugar i>2 tablespoons vanilla yi teaspoon salt Whites 5 eggs 3 cups milk ij4 cups heavy cream Make a custard of first four ingredients, strain, and cool. Add flavoring, whites of eggs beaten until stiff, and cream beaten until stiff. Freeze and mold in brick form. Serve with fresh strawberries cut in halves and sprinkled with sugar. If fresh fruit is not in season, substitute canned. POUND CAKES 1 cup butter (scant) 5 eggs i>2 cups flour \]/2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon baking powder Cream the butter, and add flour gradually while beating constantly. Beat the yolks of the eggs until thick and lemon colored, and add sugar gradually. Combine mixtures, add whites of eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered shallow pan, and bake in a moderate oven. Remove from pan, cut in one and one-half inch squares, circles, diamonds, or any fancy shapes. Cover with White Mountain Frosting and dec- ! < R "^-<=4*gv<6>\>— ^ Wedding Receptions 199 orate with nut meats, shredded cocoanut, candied cherries, violets, or rose leaves. WHITE MOUNTAIN FROSTING 1 cup sugar 1 teaspoon vanilla or l /s cup boiling water ' _■ tablespoon lemon juice White 1 egg Put sugar and water in saucepan and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavor- ing and spread evenly with back of spoon. BRIDE'S CAKE yi cup butter 3 teaspoons baking powder i/4 cups sugar ^ teaspoon en im of tartar }4 cup milk 2^ teaspoon almond extract 2}4 cups flour Whites 6 eggs Cream butter and sugar gradually while beat- ing constantly; then add milk, Hour mixed and sifted with baking powder, and cream of tartar and extract. Beat thoroughly and add whites 200 Wedding Receptions of eggs beaten until stiff. Bake in a buttered and floured round pan in a moderate oven. Cover with White Mountain Cream, decorate with ornamental frosting, arrange on a lace paper doiley, and surround with flowers to correspond with table decorations. GLACE FRUITS 2 cups sugar i cup boiling water ^3 teaspoon cream of tartar Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling-point. Boil without stirring until syrup begins to discolor, which is 310 F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water during dipping. Dip grapes, straw- berries, or sections of oranges or mandarins in syrup to cover, remove from syrup, and place on oiled paper. BIRTHDAY FEASTING Birthday Feasting 203 MENU No. I "As much valor is to be found in feasting as in fighting." Royal Canapes Oysters on Half Shell Celery Brown Bread Sandwiches Consomme Japonnaise Bread Sticks Fried Brook Trout Sauce Tartare Sliced Cucumbers Roast Saddle of Venison Currant Jelly Sauce Broiled Kidneys O'Brion Potatoes French String Beans Parisian Dressed Lettuce Colonial Club Sandwiches Frozen Pudding Salted Almonds Ginger Chips Toasted Crackers Roquefort Cafe Noir <*> V 204 Birthday Feasting ROYAL CANAPES Fry one-half tablespoon finely chopped onion, three tablespoons butter, and one-third cup chopped mushroom caps five minutes. Add two tablespoons flour and stir until well blended; then pour on gradually while stirring constantly two-thirds cup cream. Bring to the boiling-point and add one cup finnan haddie (soaked in luke- warm water to cover forty-five minutes, then sepa- rated into flakes), two tablespoons grated cheese, and yolks two eggs slightly beaten. Season with salt and cayenne and pile on circular pieces of bread toasted on one side, having mixture on untoasted side. Sprinkle with grated cheese, then with buttered soft bread crumbs, and bake until crumbs are browned. Serve at once on small plates. CONSOMME JAPONNAISE 2 lbs. lean beef 3 lbs. shin of beef Bones from roast chicken i carrot, sliced i onion, sliced i clove garlic i stalk celery, i sprig parsley, i leek, each cut in small pieces 10 peppercorns 3 cloves 5 allspice berries i bay leaf % teaspoon thyme i quart cold water lyi quarts boiling water Salt Pepper Birthday Feasting 205 Cut lean beef in small pieces and put in kettle with shin and chicken bones. Add vege- tables, seasonings, and cold water, cover, and let stand one hour. Bring to the boiling-point and let boil, stirring constantly five minutes. Add boil- ing water and let simmer two and one-half hours. Season with salt and pepper, and strain through a fine strainer. BREAD STICKS 1 cup scalded milk 1 , cup batter 1 ' £ tablesp »ons sugar ■ j teaspoon salt 1 yeast cake dissolved in '. t cup lukewarm water White 1 egg 3J4 ( ups flour Add butter, sugar, and salt to milk: when lukewarm, add dissolved yeasl cake, white of egg well beaten, and Hour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks. -*3S»V 2o6 Birthday Feasting FRIED BROOK TROUT • Clean fish, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as trout are put into fat, remove fat to back of range so that they may not become too brown before cooked through. Arrange on hot platter and garnish with parsley and slices of lemon. Serve with Sauce Tartare. SAUCE TARTARE £ teaspoon mustard i teaspoon powdered sugar £ teaspoon salt Few grains cayenne Yolks 2 eggs cup olive oil 1^2 tablespoons vinegar _. , . yi tablespoon, Pickles I , r . each, finely chopped Olives Parsley j >2 shallot, finely chopped yi teaspoon powdered tarragon Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients. Birthday Feasting 201 ROAST SADDLE OF VENISON Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meatand bottom of pan with flour. Put in pan one slice cmon, one slice carrot, and two stalks celery, cut in small pieces. Bake in hot oven fifty minutes, basting every ten minutes with one- third cup melted butter to which is added three tablespoons boiling water. Remove to hot platter and serve with CURRANT JELLY SAUCE To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup chicken stock. Bring to boiling-point and add one-fourth cup Madeira wine and one- fourth cup currant jelly; strain, season with salt, and serve very hot. O'BRION POTATOES Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt. Cook one slice onion in one and one-half table- spoons butter three minutes, remove onion, and add to butter three canned pimientos cut in small pieces. When thoroughly heated, add 208 Birthday Feasting potatoes; stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley. FRENCH STRING BEANS Remove beans from can, put in a strainer, and pour over two quarts cold water. Drain and let stand exposed to the air one-half hour. Heat very hot and season with butter and salt. BROILED KIDNEYS Order veal kidneys with the suet left on. Trim, split, and broil ten minutes. Arrange on pieces of toast and pour over melted butter sea- soned with salt, cayenne, and lemon juice. Garnish with parsley. PARISIAN DRESSED LETTUCE Wash lettuce, drain, and arrange in salad bowl. Just before serving pour over PARISIAN FRENCH DRESSING ^ teaspoon salt 4 tablespoons red wine Y$ teaspoon paprika vinegar 4 tablespoons olive oil Mix ingredients and stir until well blended. ^j^fc^V-^ Birthday Feasting '09 COLONIAL CLUB SANDWICHES Mash a cream cheese and moisten with cream until of right consistency to spread. Add one- fourth the quantity of finely chopped olives and season with salt and paprika. Spread between slices of bread, remove crusts, and cut in fancy shapes. FROZEN PUDDING 2% cups milk, i cup sugar yi teaspoon salt 2 eggs Brandy i cup heavy cream ! j « up rum i cup candied fruit, cherries, pineapples, pears, and apri- cots Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing. Make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mold with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours. SALTED ALMONDS See pages 5 and 6, under New War's Afternoon Teas, Menu No. I. 1 + Birthday Feasting 211 MENU XO. II A BIRTHDAY LUNCHEON (FOR DEBUTANTE daughter) 'Standing with reluctant feet Where the brook and river meet Womanhood and childhood fleet." Longfellow. Bisque of Oysters Olives Celery Halibut Cutlets Salted Almonds Luncheon Rolls Lamb Chops h. la Sabine French Peas Persillade Potatoes Grapefruit Salad Butter Thin? Bonbons Pistachio Parfait Marguerites ^ JL^^ 212 Birthday Feasting BISQUE OF OYSTERS Parboil one quart oysters in their own liquor, strain, reserve liquor, and finely chop the oysters. To the liquor add one and one-half quarts water, two stalks celery, two leeks, two slices onion, two sprigs parsley, two cloves, one-half bay leaf, the chopped oysters, one-half cup rice, and one pint milk. Let simmer one and one- fourth hours. Press through a sieve, add two teaspoons salt, one-eighth teaspoon each of nut- meg, cayenne, and pepper, and two egg yolks di- luted with one cup cream. Serve in bouillon cups. SALTED ALMONDS See pages 5 and 6, under New Year's Afternoon Teas, Menu No. I. HALIBUT CUTLETS Y> tablespoon shallot, finely 1 teaspoon salt chopped 2 tablespoons red pepper, finely chopped 3 tablespoons butter Y cup flour % teaspoon paprika yi cup milk % cup cream iyi cups cold flaked cooked halibut Cook shallot, pepper, and butter five minutes, stirring constantly. Add flour and seasonings and stir until well blended; then pour on gradu- C^J^^Js,^.^^ Birthday Feasting 213 ally, while stirring constantly, milk and cream. Bring to the boiling-point and add flaked halibut. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain. LUNCHEON ROLLS Add one tablespoon sugar and one-fourth teaspoon salt to one-half cup scalded milk; when lukewarm, add one-half yeast cake dissolved in two tablespoons lukewarm water and three- fourths cup flour. Cover and let rise, then add two tablespoons melted butter and flour to knead. Let rise again, roll to one-half inch thickness, shape with small round biscuit cutter, place in buttered pan, prick with a fork, let rise again, and bake. Brush over with melted butter and return to oven for one minute. LAMB CHOPS A LA SABINE Gash six French chops by cutting through meat nearly to bone and stuff with the following: Mix six tablespoons soft bread crumbs, two and one-half tablespoons chopped cooked ham, two and one-half tablespoons chopped mushroom caps, two tablespoons melted butter, and salt and cayenne to taste. Dip in crumbs, egg and crumbs, 214 Birthday Feasting and fry in deep fat four minutes, hot serving dish and pour around Remove to MADEIRA SAUCE Melt three tablespoons butter, add three table- spoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk and one-half cup heavy cream. Bring to the boiling-point and add two chopped truffles, two tablespoons Madeira wine, and salt and pepper to taste. If truffles are not at hand, omit them. PERSILLADE POTATOES To five riced potatoes add three tablespoons butter, one teaspoon salt, a few grains pepper, and one-third cup hot milk. Beat with a fork until creamy and pile on a dish. Beat one-half cup heavy cream until stiff, add one-half cup grated mild cheese and season with salt and pepper. Spread over the potatoes and set in a very hot oven to melt cheese and brown cream. GRAPEFRUIT SALAD Drain canned artichoke bottoms, marinate with French Dressing, cover, and let stand in a cold place until thoroughly chilled. Mound with grapefruit pulp, which has also been drained and Birthday Feasting 215 marinated, arrange in nests of lettuce leaves, pour over French Dressing, and garnish with strips of red pepper. PISTACHIO PARFAIT 1 teaspoon almond extract 1 pint thick cream Leaf green yi cup chopped pistachio nuts 1 cup sugar ' 4 1 up water Whites 3 eggs 1 tablespoon vanilla Cook sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly, while beating constantly, on to whites of eggs beaten until stiff, and continue the beating until mixture is cold. Color cream a delicate green and beat until stiff. Combine mixtures, add flavor- ings and nut meats, and freeze, using three parts finely crushed ice to one part rock salt. Mold in brick form and pack in salt and ice. Remove from mold and surround with whipped cream, sweetened and flavored with vanilla. Sprinkle with chopped pistachio nuts. MARGUERITES 2 c^ks Y, teaspoon baking powder 1 cup brown sujjar Yi teaspoon salt Yt cup flour 1 cup pecan nut meats, cut in small pieces ^S§^ 2l6 Birthday Feasting Beat eggs slightly, and add remaining ingre- dients in the order given. Fill small buttered tins (tins much smaller than muffin pans) two- thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes. r-- ^*~* I CHILDREN'S BIRTHDAY PARTIES Children's Birthday Parties 219 MENU NO. I. " Let them exult: their laugh and song Are rarely known to last loo long; Let us not strive To knock their fairy castles dou>i." Boylston Sandwiches Lenox Sandwiches Neapolitan Ice Cream Angel Birthday Cake Small Hard Candies in Favor I Raspberry Shrub 220 Children's Birthday Parties BOYLSTON SANDWICHES Mash a cream cheese, add two and one-half tablespoons peanut butter, and work until well blended, then season with salt. Spread between thin slices of Graham bread, put together in pairs, remove crusts, and cut into fancy shapes. Arrange on a plate covered with a doiley. LENOX SANDWICHES Work one-fourth cup almond paste until smooth. Add one-fourth cup powdered sugar and a few grains salt. When well blended, moisten with three-eighths cup heavy cream. Spread thin slices of buttered white bread with mixture, cover with buttered bread, remove crusts, and cut in any desired shapes — triangles, squares, finger- shaped pieces, hearts, diamonds, etc. Arrange on a plate covered with a doiley. Almond paste may be bought in one-pound tins of any first-class city grocer. NEAPOLITAN ICE CREAM Pack orange ice cream and chocolate ice cream in layers of equal depth in a brick mold. Pack in salt and ice (using four parts finely crushed ice to one part rock salt) and let stand two hours. Children's Birthday Parties 221 Remove from mold to chilled dish and cut in slices for serving. ORANGE ICE 4 cups water ]/^ cup lemon juice 2 cups sugar Grated rind of two oranges 2 cups orange juice Mix ingredients, cover, and let stand one hour. Strain and freeze, using three parts finely crushed ice to one part rock salt. MACAROON ICE CREAM 1 quart cream 1 cup macaroons % cup simar 1 tablespoon vanilla Dry, pound, and measure macaroons; add to cream, then add sugar and vanilla. Freeze, using three parts finely crushed ice to one part rock salt. CHOCOLATE ICE CREAM 1 quart thin cream i}4 squares Baker's choco- 1 cup sugar late Few grains salt Hot water 1 tablespoon vanilla Melt chocolate and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze. 222 Children's Birthday Parties ANGEL CAKE Whites 5 eggs }4 teaspoon cream of tartar Y^ cup sugar % cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar (fine granulated) mixed and sifted with cream of tartar. Sift flour into mixture, add vanilla, and cut and fold until blended. Turn into a buttered and floured angel-cake pan and bake in a moderate oven. Remove from pan, cover with White Mountain Frosting, and ornament with small candles placed in flower cases. The little cases may be bought of first-class city grocers or dealers in confectioners' supplies. WHITE MOUNTAIN FROSTING i cup sugar i teaspoon vanilla or Yi cup. boiling water ^2 tablespoon lemon juice Whites 2 eggs Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating *&^~ Children's Birthday Parties 223 mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. 11 not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of iemon juice or boiling water. This frosting is soft inside and has a glossy surface. RASPBERRY SHRUB 3 quarts raspberries 1 pin t iiewey Same. 1 Dexter Canapes, 00 Dressed Lettuce, Chiffon- ade, [53 Parisian, 20S Dressing, ChifEonade, 153 Cream, 82 French, 161 Delmonico, 172 Mayonnaise, 04 Parisian French, 208 Duck, Roast, 179 EASTEE Salad, 93 Educator Crackers, But- tered, 8 Entire Wheal Bread, 102 Sandwiches, 103 Epicurean Sauce. 3a Faikmont Sandwiches, 56 Figs, Knii kcrbiK ker. 66 Filippini Consomme. 176 Fillets of Halibut a la Hol- lenden, 45 Loom is. Si Filling, Fruit and Nut 112 Lobster. 20 Orange, t6 Finger Rolls. 1 17 Stii '• Fingers, Lady, 41 Five < ►'< lock Co< oa, 17 Tea, 6 . Smtch, o Florida Orange Sticks, 15 234 Index Foamy Brandy Sauce, 154 Folds, Bread and Butter, 100 Forcemeat, Chicken, 122 Fourth of July Punch, 113 French Dressing, Cream, 161 Parisian, 208 String Beans, 20S Vanilla Ice Cream, 163 Frosting, Confectioners', 40 Ice Cream, 35, 112 Orange, 34 Ornamental, 192 Portsmouth, 132 Quality, 00 White Mountain, 199, 222 Frozen Cranberries, 161 Pudding, 200 Fruit with Apricot Brandy, Grape, 1 70 Loaf, Raised, 131 and Nut Filling, 1 1 2 Pudding, 173 Punch, 50, 1 25 Salad, drape, 213 Fruits, Glace, 200 Fudge, Sultana, 136 Canser Salad, 130 George Washington Hatch- ets, 58 German Punch, 137 Giblet Stuffing, 150 Ginger Cookies, Nut, 141 Glace Fruits, 200 Glazed Carrots with Peas, 100 Silver Skin Onions, 100 Goose with Potato Stuffing, Roast, 170 Graham Sandwiches, 124 Grape Fruit Salad, 213 with Apricot Brandy, 170 Gravy, Brown, 14S Chestnut, 159 PIaddon Hall Flalibut, 73 Halibut au Lit, 99 Cutlets, 211 Fillets, 45 of Loomis, 81 Haddon Flail, 73 a la Flallenden, Fillets of, 45 Tyrolicnne, 123 Hamlin Flam Timbalcs, 140 Flam Mousse. 32 Timbales, Hamlin. 140 Harvard Wafers, 40 Hearts, Orange, 33 Hickory Nougat, 10 Hollenden, a la. Fillets of Halibut, 45 Honey Sandwiches, Orange, Quince, 220 Flongroise, Cauliflower, 171 Honor Sandwiches, 32 Horseradish Sauce, Jellied Veal, 117 Hot Sauce, Brandy and, t8a Huntington Chicken, 21 a la Sweetbreads, 101 Ice, Orange, 221 Strawberry, 101, 227 Iceberg, Irish, 76 Index 235 Ice Cream, Chocolate, 48, 221 with Marshmallow Sauce, 48 French Vanilla, 1O3 Frosting, 35, 112 Macaroon, 221 Neapolitan, 220 Orange, with Crushed Strawberries, 118 Pistachio, with Peach Sauce, 84 Praline, 64 Strawberry, 1 24 Vanilla, 227 Iced Tea, 17 Tomato Bouillon, 108 Imperal Sticks, 81 Irish Iceberg, 76 Jaffa Spanish Mackerel, 169 Jam Jumbles, 4 Japonnaise Consomme, 204 Jellied Veal, Horseradish Sauce, 1 1 7 Jelly, Orange, 101 Rolls, Pastry, 164 Salad, Chicken, 38 Sauce, Currant, 207 Wine, 57 July Punch, Fourth of, 113 Jumbles, Jam, 4 Kernels of Pork, 83 Kidneys, Broiled, 208 Kisses, Cocoanut, 228 Knickerbocker Figs, 66 Supreme of Chicken, 46 Lady Baltimore Cake, in Fingers, 4r Lakewood Salad, 47 Lamb Chops a la Sabine, 2 1 2 Roast Crown of, 100 Layer Sandwiches, 62 Lemon Queens, 1 io Lenox Sandwiches, 109, 220 Lettuce, Chiffonade Dressed, 153 Parisian, 208 Sandwiches, 188 Loaf, Quick Nut, 14 Raised Fruit, 131 Lobster Filling, 20 Lucullus, 116 Patties, 20 Loomis, Fillets of Halibut, 81 Sauce, 82 Lord Baltimore Cake, 35 Lucullus Lobster, 116 Luncheon Rolls, 46, 212 M uaroiin' Cream, no [ce Cream, 221 Macaroons, 24 .Mock, 104 Strawberry Biscuit, no Mackerel, Jaffa Spanish, 169 .Madeira Sauce, 213 .Malaga Salad, 84, 102 Manhattan Clam Bouillon, 44 Cream, 198 Marguerites, 214 Marmalade, Orange, 8, 34 Marshmallow Sauce, Choc- olate Ice Cream with, 48 2P» 236 Index lg4? Martinique Potatoes, 47 Mayonnaise Dressing, 94 Piquante, 93 Salmon, 188 Meat, Mince Pie, 155 Meringues, 95 Meringue Squares, Walnut, 5 Mince Pie, 156 Meat, 155 Mint Paste, 104 Sauce Currant, 100 Tulip, 36 Mock Macaroons, 104 Molded Sweetbreads, Truffle Sauce, 122 Monroe Sauce, 173 Moquin, Coupe, 183 Mornay, Crab Meat, 92 Mousse, Chantilly, 94 Ham, 32 Pineapple, 23 Mousselaine Sauce, 162 Mushroom Sauce, 99 Soup, 87 Neapolitan Ice Cream, 220 Neuremburghs, 125 New England Thanksgiv- ing Pudding, 162 Nile Salad, 196 Noisette Sandwiches, 14 Nougat, Hickory, 10 Nut Ginger Cookies, 141 Loaf, Quick, 141 Wafers, 119 Onions, Boiled, 148 Glazed Silver Skin, 160 Stuffed, 83 Orange Filling, 16 Frosting, 34 Hearts, 2>3 Honey, 23 Sandwiches, 22 Ice, 221 Cream with Crushed Strawberries, 118 Jelly, 103 Marmalade, 8, 34 Peel, Candied, 63 Sticks, Florida, 15 Oriental Punch, 25 Ornamental Frosting, 192 Cyster Cocktail, 72 Soup, 158 Oysters, Bisque of, 211 Chicken Consomme with, 168 with Sherry, 146 Parfait Armour 174 Caramel Coffee, 33 Pistachio, 214 Parisian Dressed Lettuce, 208 French Dressing, 208 Paste, Mint, 104 Puff, 149 Quality, 154 Pastry Jelly Rolls, 164 Patties, Breslin, 180 Lobster, 20 Patty Shells, 20 Peach Conserve, 4 Sauce, Pistachio Ice Cream with, 84 Index 237 Peanut Crisps, 14 Drops, 58 Peas, Glazed Carrots with, 100 Pecans, Salted, 169 Peel, Candied Orange, 03 Peneuche, 141 Perch Britannia, 90 Persillade Potatoes, 213 Pic, Chicken, 152 Mime, 156 Pumpkin, 156 Pimiento Bisque, 98 I J ut t cr, 33 Cream, 45 Pineapple Mousse, 23 Punch, 193 Sponge, 39 Piquante, Mayonnaise, 93 Pistachio Ice Cream with Peach Sauce, 84 Parfait, 214 Plum Pudding, English, 182 Popped Corn, Priscilla, 132 Pork, Kernels of, 83 Portsmouth Frosting, [32 Potato Stuffing, Roast Goose with, 170 Potatoes a la Bement, Sweet, 148 and Spinach Croquettes, 160 Batonet, 74 in Cream, 180 in Shells, Anchovied, 90 Martinique, 47 O'Brion, 207 Persillade, 213 Rissolees, 101 Savory, 83 Potatoes with Sherry, Sweet, 171 Pound Cakes, 198 Praline Ice Cream, 64 Priscilla Popped Corn, 152 Pudding, English Plum, 182 Frozen, 209 Fruit, 173 New England Thanks- giving, 162 Puritan, 153 Word-worth, 103 Puff Paste, 149 Pulled Bread, 168 Pumpkin Pie, 156 Pun; h. Claret, 120 Fourth of July, 1 13 Fruit, 59, 125 ( icrman. 137 Oriental, 25 Pineapple, 103 Puritan Pudding, 153 Quality Cake, 65 Frosting, 66 Pa 1 . 154 Queens, Lemon, 119 Quick Nut Loaf, 14 Quince Honey, 226 Raised Fruit Loaf, 131 Rarebit, Rob's, [36 Raspberry Shrub, 223 Rector's Canapes, Ribbon Sandwiches, 140 Ribbons, Cucumber, 99 Rings, Cocoanut, in Swedish, 124 Rissolees, Potatoes, 101 Roast Crown of Lamb, 100 V: Jb^> 2 3 8 Index (2ft Roast Duck, 179 Goose, Potato Stuffing, 170 Saddle of Venison, 207 Stuffed Turkey, 146 Rob's Rarebit, 136 Rochester Sandwiches, 15 Rolled Wafers, 77 Rolls, Finger, 117 Luncheon, 46, 212 Pastry Jelly, 164 Reception, 189 Salad, 55, 197 Tea, 22 Roquefort Cheese, Celery with, 179 Royal Canapes, 204 Russian Tea, 10 Saddle of Venison, Roast, 207 St. Denis Croquettes, 180 St. Patrick Soup, 72 Salad, Cherry, 62 Chicken Jelly, 38 Christmas, 172 Easter, 93 Ganser, 130 Grape Fruit, 213 Lakewood, 47 Malaga, 84, 102 Nile, 196 Rolls, ss, 197 Shamrock, 75 Stuffed Tomato, 181 Sweetbread, 109 Salmon Balls, 108 Chaudfroid of, 55 Mayonnaise, 188 Salted Almonds, 5 Salted Pecans, 169 Sandwiches, Attleboro, 4 Boylston, 220 Brown Bread, 130 Cadillac Cheese, 39 Chicken Cream, 226 Colonial Club, 209 Devonshire, 8 Entire Wheat Bread, 103 Fairmont, 56 Graham, 124 Honey, 226 Honor, 32 Layer, 62 Lenox, 109, 220 Lettuce, 188 Noisette, 14 Orange Honey, 22 Ribbon, 140 Rochester, 15 Sembrich, 118 Somerset, 181 Sardine Cocktail, 168 Sauce, Brandy and Hot, 182 Cream, 101 Cucumber, 56 Currant Jelly, 207 Mint, 100 Dewey, 163 Epicurean, 32 Foamy Brandy, 154 Horseradish, Jellied Veal, 117 Hot, Brandy and, 182 Loomis, 82 Madeira, 213 Marshmallow, Chocolate Ice Cream with, 48 Monroe, 173 Mousselaine, 162 'r??^*'— Index 239 Sauce, Mushroom, 73, gg Peach. Pistachio Ice Cream with, 84 Tartare, 206 TrufhV, Molded Sweet- breads, 122, Tyrolicnne, 123 Savory Potatoes, 83 Scallops, Scalloped, 38 Sedalia Sticks, 63 Sembrich Sandwiches, 118 Shamrock Canapes, 80 Salad, 75 Shapleigh Croquettes, 62 Shells, Patty, jo Shrimps a la Newburg, 196 Shrub, Raspberry, 223 Silver Skin Onions, Glazed, 160 Sponge Cakes, 24 Slaw, Cole, 82 Somerset Sandwiches, 181 Soubrics of Spinach, 74 Souffle, Squash, 100 Souffled Crackers, g8 Soup Stock. Brown, 178 Mushroom, 85 Oyster, 158 St. Patrick, 72 Spinach, 80 Thanksgiving, 146 Spanish Mackerel, Jaffa, i6g Spinach Croquettes, Potato and, 160 Soubrics of, 74 Soup, 80 Sponge Cakes, Silver, 24 Pineapple, 39 Squash Souffle, 100 Sticks, Bread. 205 Finger, 91 Florida ( Grange, 15 Imperial, 81 Sedalia, 63 Sultana, g Stock, Brown Soup, 178 Strawberry Biscuit .\ Pica- roons, no Bombe, igo Ice, igi, 227 Cream, 124 String Beans, French, 208 Stuffed Dates, 104 Onions, 83 Roast Turkey, 147 Tomato Salad, 181 Stuffing, 146 Giblet, 150 Potato, Roast Goose with, 170 Sultana Fudge, 136 Stii I Sunshine Birthday Cake, 228 Supreme of Chicken, Knick- erbocker, 46 Swedish Rings, 124 Sweetbread Salad, 100 Sweetbreads a la Hunting- ton, gi York, 30 Molded, Truffle Same, 122 Sweet Potatoes a la Bemcnt, 14S with Sherry, 171 Tartare, Sauce, 206 Tea, Five O'clock, 6 -*=N*V 24-0 Index Tea, Iced, 17 Rolls, 22 Russian, 10 Teas, Scotch Five O'clock, 9 Thanksgiving Pudding, New England, 162 Soup, 146 Thorndike Canapes, 44 Timbale Cases, 30 Timbales, Cork, 75 Hamlin Ham, 140 Traymore Chicken, 54 Tomato Bouillon, Iced, 108 Salad, Stuffed, 181 Tournadoes of Beef, 74 Traymore Chicken Tim- bales, 54 Trout, Fried Brook, 206 Truffle Sauce, Molded Sweetbreads, 122 Tulip, Mint, 36 Turkey, Roast Stuffed, 147 Turkish Delight, 16 Turnip Croquettes, 149 Tyrolienne Halibut, 123 Sauce, 123 Vanilla Ice Cream, 227 French, 163 Veal, Jellied, Horseradish Sauce, 116, 117 Venison, Roast Saddle of, 207 Wafers, Harvard, 49 Nut, 119 Oat, 65 Rolled, 77 Walnut Meringue Squares, Washington Hatchets, George, 58 Wedding Cake, 191 Wheat Bread, Entire, 102 Sandwiches, 103 White Mountain Frosting, 199 Wine Jelly, 57 Wordsworth Pudding, 101 DEC 161948 « ^^ V ^ 9^0* ^& - %-(£ .£ Q+ ' ■- <& 9* ? % V ^0* C^W"'.^ ^ #\. ♦Jr ' .

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