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CLAM BOUILLON
1 peck of clams (in the shells). 3 cups cold water. Salt, pepper. Whipped cream.
PROCESS: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika.
BROILED FINNAN HADDIE
Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maitre d'Hotel Butter.
POTATOES ON THE HALF SHELL
Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley.
PEGGY'S SOUR CABBAGE
Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot.
CHEESE SOUFFLE
2 tablespoons butter. 3 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon ground mustard. 1/4 teaspoon paprika. 1/2 cup scalded milk. 1/4 cup grated American cheese. Yolks 3 eggs beaten thick and light. Whites 3 eggs beaten stiff.
PROCESS: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.
STRAWBERRY SHORTCAKE
2 cups flour. 3/4 teaspoon salt. 4 teaspoons baking powder. 2 tablespoons Cottolene. 1 cup thin cream.
Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract.
STRAWBERRY MIXTURE
Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake.
[Sidenote: April
Third Sunday]
Menu
CREAM OF ASPARAGUS
BREADED MUTTON CHOPS—SAUCE SIGNORA
BAKED BANANAS—SULTANA SAUCE
FRIED WHOLE POTATOES LETTUCE HEARTS
STEAMED GRAHAM PUDDING—SHERRY SAUCE
CAFE NOIR
* * * * *
BREADED MUTTON CHOPS
Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Maitre d'Hotel Butter.
SAUCE SIGNORA
Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until lightly browned, add one-fourth cup flour, one-half teaspoon salt, and stir until well blended, then add one and one-half cups of Brown Stock and one cup of Chili Sauce. Heat to boiling point, stirring constantly. Reduce heat and simmer ten minutes. This sauce may be strained or served without straining. Care must be taken that ham is not overcooked.
BAKED BANANAS WITH SULTANA SAUCE
6 bananas. 3/4 cup Sultana raisins. 2-3/4 cups boiling water. 1 cup sugar. 1 tablespoon butter. Few grains salt. 1/4 cup Sherry wine. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot.
PROCESS: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over
SULTANA SAUCE
Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add butter, lemon juice and wine. Reheat and serve.
FRIED WHOLE POTATOES
Select small potatoes of uniform size. Wash, pare and parboil in boiling salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required about twelve minutes). Fat should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout. Drain on brown paper, sprinkle with salt and serve at once.
STEAMED GRAHAM PUDDING
3 tablespoons Cottolene. 1/2 cup N. O. Molasses. 1/2 cup milk. 1 egg well beaten. 1-1/2 cups Graham flour. 1/2 teaspoon soda. 1 teaspoon salt. 1/2 teaspoon cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon mace. 1 cup dates stoned and cut in pieces.
PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly. Turn into a buttered tube mold, cover and steam two and one-half hours. Serve with Sherry Sauce (recipe Page 130).
[Sidenote: April
Fourth Sunday]
Menu
SPANISH SOUP
BAKED HALIBUT
POTATOES A L'AURORA
CORN FRITTERS CABBAGE RELISH
STEWED RHUBARB WITH PINEAPPLE AND RAISINS
OLD FASHIONED MARBLE CAKE
* * * * *
SPANISH SOUP
4 cups Brown Stock. 2 cups tomato pulp. 1 large, green, finely chopped pepper. 1 medium-sized onion, finely chopped. 4 tablespoons butter. 5 tablespoons flour. 2 tablespoons freshly grated horseradish. 1/2 tablespoon Worcestershire Sauce. Salt, pepper and cayenne, or A few drops Tobasco Sauce. 1/2 cup hot cooked rice.
PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice.
BAKED HALIBUT
Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste sprinkle thickly-buttered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately. Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley.
POTATOES AURORA
Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the shells from four hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut whites in rings and arrange rings around edge of potatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley. Serve at once.
CORN FRITTERS
1 can corn, chopped fine. 1 cup flour. 1 teaspoon baking powder. 1 teaspoon sugar. 2 teaspoons salt. 1/4 teaspoon white pepper. 2 eggs.
PROCESS: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately.
CABBAGE RELISH
Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley.
RELISH DRESSING
1 teaspoon mustard. 1-1/2 teaspoons salt. 1/2 tablespoon flour. 1 tablespoon sugar. Few grains cayenne. 1 tablespoon melted butter. 1 egg yolk. 1/3 cup hot vinegar. 1/2 teaspoon celery seed. 2/3 cup thick cream.
PROCESS: Mix the ingredients, except celery seed, in the order given. Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage.
STEWED RHUBARB
Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold.
MARBLE CAKE
1/3 cup Cottolene. 1 cup sugar. 2 eggs. 1/2 cup milk. 1/2 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1-3/4 cups flour. 3 teaspoons baking powder. 1 tablespoon molasses.
PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance.
Bake forty to forty-five minutes in a moderate oven.
May
"If you are an artist in the kitchen you will always be esteemed."—Elizabeth in Her German Garden.
[Sidenote: May
First Sunday]
Menu
ASPARAGUS SOUP—SALTINES
BAKED BLUEFISH A LA CREOLE
CHATEAU POTATOES STRINGLESS BEANS WITH BACON
CHEESE AND PIMENTO SALAD
FROZEN STRAWBERRIES
CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
CAFE NOIR—TEA FRAPPE
* * * * *
CREAM OF ASPARAGUS SOUP
3 cups White Stock. 1 bunch (or 1 can) asparagus. 2 cups cold water. 2 slices onion. 4 tablespoons butter. 4 tablespoons flour. 1-1/2 cups scalded milk. 1/2 cup hot cream.
PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve. Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve. If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing.
BLUEFISH A LA CREOLE
Remove bones from a fresh, three-pound bluefish. Place on a well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven twenty-five minutes, basting often with melted butter or sweet dripping. Remove to hot serving platter and pour a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set platter on a board and place in oven to brown crumbs. Garnish with slices of lemon dipped in chopped parsley.
CREOLE SAUCE
(For recipe see Page 122.)
CHATEAU POTATOES
Wash, pare and cook (almost soft) one-half dozen medium-size potatoes. Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins. Wash them in cold water, then put them in a frying pan, reheat in boiling water. Drain and add four tablespoons butter; shake the pan until potatoes are well buttered and a golden brown color. Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley.
STRINGLESS BEANS WITH BACON
Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish.
CHEESE AND PIMENTO SALAD
(For recipe see Page 26.)
FROZEN STRAWBERRIES
4 cups thin cream. 3 cups thick cream. 2 cups milk. 1 cup sugar. 1/4 cup water. Few grains salt. 2 cups strawberry juice and pulp. 1 tablespoon lemon juice. Strawberries.
PROCESS: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each cone.
CORN STARCH LOAF CAKE
2/3 cup Cottolene. 2 cups fine sugar. 1 cup milk. 1 cup corn starch. 2 cups flour. 1-1/2 tablespoons baking powder. Whites 5 eggs beaten stiff. 1/2 teaspoon salt. 1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted.
[Sidenote: May
Second Sunday]
Menu
CREAM OF SPINACH CROUTONS
YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
MASHED POTATOES ASPARAGUS WITH BUTTER SAUCE
SPINACH SALAD
COTTAGE PUDDING WITH STRAWBERRIES
COFFEE
CREAM OF SPINACH
1/2 peck spinach. 6 cups cold water. 1/2 small bay leaf. 1-1/2 teaspoons salt. 3 tablespoons Cottolene. 2 cups milk. 2 slices onion. 3 tablespoons flour. 1/2 cup heavy cream. Cayenne pepper and celery salt.
PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.
YOUNG PIGEONS STUFFED AND BRAISED
Clean, stuff and truss six young pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns. Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds). Remove from casserole, cool and spread with soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain liquor from casserole. Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned. Make a sauce of the strained stock. Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat. Garnish with parsley.
STUFFING FOR PIGEONS
1 cup hot, riced potato. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 teaspoon finely chopped chives. 1 tablespoon butter. 1/4 cup soft stale bread crumbs soaked in water then wrung in a napkin. 1 egg yolk. Few grains poultry seasonings.
PROCESS: Mix ingredients in the order given and fill body of pigeons.
ASPARAGUS WITH BUTTER SAUCE
Untie the bunches, wash and remove scales. Cut off the hard part of spears as far up as they will snap. Retie, and cook in boiling salted water until tender (about fifteen minutes), leaving the tips out of water the first ten minutes of cooking. Drain, remove strings. Arrange in hot serving dish and pour over two tablespoons melted butter (for each bunch), sprinkle with salt and pepper.
SPINACH SALAD
Pick over and wash in several waters or until no sand is left in bottom of bowl, one-half peck spinach. Drain and cook in its own juice and the water that clings to the leaves (if spinach is old, cook it in plenty of water), until soft. Drain dry as possible and chop finely. Season with salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then cut shreds in small bits. Saute them until delicately browned and crisp, skim them from the fat, add them to spinach, add one tablespoon of bacon fat. Butter lightly small Dairole molds and pack solidly with spinach. Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or Bologna sausage, trimmed in circular pieces a trifle larger than mold of spinach. Arrange each portion in a nest of parsley or cress, and fill depression on top of spinach with Mayonnaise or Sauce Tartare (for recipe see Page 84).
[Sidenote: May
Third Sunday]
Menu
CREAM OF ASPARAGUS
BRAISED CALF'S LIVER
RICE AU GRATIN CARROTS AND TURNIPS IN CREAM SAUCE
ASPARAGUS SALAD
CUSTARD PIE EDAM CHEESE
COFFEE
ICED TEA
* * * * *
CREAM OF ASPARAGUS
(For recipe see Page 66.)
BRAISED CALF'S LIVER
Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced.
RICE AU GRATIN
1-1/2 cups steamed or boiled rice. 1 tablespoon salt. 1-1/2 tablespoons butter. 1/3 lb. grated cheese. Cayenne. Milk. Buttered cracker crumbs.
PROCESS: When steaming or boiling the rice, allow one tablespoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown.
CARROTS AND TURNIPS IN CREAM SAUCE
Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one-half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce.
ASPARAGUS SALAD
Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Arrange these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing.
CUSTARD PIE
Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded milk, stirring constantly. Bake in a hot oven at first, to set the crust or rim, then reduce the heat afterwards; as this is a combination of eggs and milk it should be finished in a slow oven.
[Sidenote: May
Fourth Sunday]
Menu
CONSOMME—BREAD STICKS
BOILED CORNED BEEF WITH VEGETABLES
DANDELION SALAD
FROZEN STRAWBERRIES
SPANISH LAYER CAKE
CAFE NOIR—ICED TEA
CONSOMME WITH BREAD STICKS
(For recipe see Page 149.)
BOILED CORNED BEEF WITH VEGETABLES
Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and—if very briny—drain, rinse off scum with hot water and again cover with boiling water; heat to boiling point and simmer until meat is tender (about six hours). Remove beef from liquor, keep covered in a warm place. Skim off some of the fat from liquor. Add carrots washed, scraped and cut in quarters. Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cabbage cut in quarters (stalk cut out). Wash, pare and cut uniform-sized potatoes in quarters, parboil five minutes, then drain and add to other ingredients. Cook beets in a separate vessel. When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage. Sprinkle vegetables with finely chopped parsley, serve beets in separate dish. Pass horseradish, mustard and vinegar.
DANDELION SALAD
Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in several waters, cut off the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and saute in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan (there should be one-third cup), add one-fourth cup vinegar diluted with two tablespoons water. Heat to boiling point and pour over dandelions; toss leaves with a fork until well mixed with dressing; serve at once.
FROZEN STRAWBERRIES—No. 2
2 quarts cream. 2 cups sugar. Few grains salt. 2 cups strawberry juice and pulp.
PROCESS: Wash and hull strawberries (about three boxes); sprinkle with one cup sugar, cover closely and set aside in a cool place for two hours. Mash and squeeze berries through cheese cloth. Mix remaining cup sugar and salt with cream; turn into freezer and, when half frozen, add strawberries and finish freezing. Serve with Strawberry Sauce.
STRAWBERRY SAUCE
1 cup sugar. 1/3 cup water. 2 cups strawberry pulp.
PROCESS: Make a syrup by boiling water with sugar three minutes (after mixture begins to boil), cool slightly and add strawberry pulp. Chill thoroughly and serve.
SPANISH LAYER CAKE
1/3 cup Cottolene. 1 cup sugar. Yolks 2 eggs. 1/2 cup milk. 1-7/8 cups pastry flour. 3 teaspoons baking powder. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 1/4 teaspoon salt. Whites 2 eggs.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar.
[Sidenote: May
Fifth Sunday]
Menu
CREAM OF RICE SOUP
FLANK STEAK STUFFED AND BRAISED
BOILED RICE DANDELION GREENS WITH BACON
ASPARAGUS SALAD
STRAWBERRY SHORT CAKE
CAFE NOIR
CREAM OF RICE SOUP
1 cup rice, well washed. 1-1/2 quarts cold water. 1 onion sliced. 1 green pepper cut in shreds. 2 cups hot cream or milk. 1/4 cup butter. 2 tablespoons flour. Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsley.
PROCESS: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley.
FLANK STEAK STUFFED AND BRAISED
Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions. Remove the steak from paper when it comes from market and lay it flat on meat board, sprinkle with salt and pepper. Spread over it a thin layer of stuffing, (see Page 154), roll lengthwise, very compactly, sew the overlapping edge securely, also the ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat in pan with enough Cottolene to brown it richly, turning roll until it is richly browned all over. Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce. Cover closely, place in oven and cook meat very slowly about three to four hours. Remove meat to serving platter. Dilute four tablespoons flour with cold water to the consistency to pour, add to sauce in pan, stir until well blended, season with salt and pepper; let simmer ten minutes, then strain around meat. Garnish with sprays of parsley or cress.
DANDELION GREENS
Remove the roots, carefully pick over (discarding all tough and wilted leaves) and wash dandelion leaves in several waters; to the last water add salt to free leaves from insects and vermin. It will require one peck of leaves to serve a family of six. Cook leaves in plenty of boiling salted water until tender; drain at once and chop fine. Dress with butter and pepper; cut thin slices of bacon in shreds crosswise, try it out and pour over dandelions. (There should be one-third cup bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked eggs may also be used as a garnish. Cut them in eighths or rings. Vinegar is sometimes added. Serve hot.
STRAWBERRY SHORT CAKE
(For recipe see Page 59.)
June
Nothing lovelier can be found In woman, than to study house good. —Milton.
[Sidenote: June
First Sunday]
Menu
CONSOMME BROWNED CRACKERS
LAMB CHOPS BREADED—MAITRE D'HOTEL BUTTER
NEW POTATOES CHIVE SAUCE
GREEN PEAS
JUNE SALAD
CHERRY PIE
ICED TEA—CAFE NOIR
* * * * *
CONSOMME PRINCESS
Add to Consomme small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consomme see Page 149.)
BROWNED CRACKERS
Split crackers, arrange them in a dripping pan, place in a moderate oven until crisp and delicately browned.
LAMB CHOPS BREADED
Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Maitre d'Hotel Butter.
NEW POTATOES WITH CHIVE SAUCE
Scrape off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce.
CHIVE SAUCE
To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
GREEN PEAS
Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper.
JUNE SALAD
Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise.
FRENCH DRESSING No. 2
1/4 teaspoon salt. 4 tablespoons Olive oil. 1/8 teaspoon paprika. 2 tablespoons lemon juice.
PROCESS: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit.
MAYONNAISE DRESSING
1/2 teaspoon salt. Few grains cayenne. Yolks 2 eggs. 1-1/2 tablespoons lemon juice, or 3/4 tablespoon each of vinegar and lemon juice. 3/4 cup Olive oil.
PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice.
CHERRY PIE
Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long.
ICED TEA
Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate.
[Sidenote: June
Second Sunday]
Menu
CHEESE CANAPES
HAMBURG ROAST—BROWN SAUCE
ROAST NEW POTATOES
GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE
GARDEN CRESS WITH ORANGES—FRENCH DRESSING
CURRANT PIE
COFFEE CHERRY PUNCH
* * * * *
CHEESE CANAPES
Cut stale bread in one-quarter inch slices, shape with small biscuit cutter (2 inches in diameter). Spread lightly with French or German mustard, sprinkle thickly with grated cheese, sprinkle cheese with finely chopped olives. Place a small stuffed olive in center of each. Dispose on a small plate covered with a paper doily. Garnish with sprays of parsley and serve as an "appetizer."
HAMBURG ROAST
Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix ingredients thoroughly with the hand. Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven. After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce.
BROWN SAUCE
2 tablespoons butter. 1 slice onion. 4 tablespoons flour. 1-1/2 cups Brown Stock. 1/4 teaspoon salt. 1/8 teaspoon pepper.
PROCESS: Melt butter in sauce pan, add onion and cook until delicately browned; remove onion, and cook butter until richly browned, stirring constantly; add flour sifted with seasonings, stir to a paste and continue browning. Then pour on stock, slowly stirring until smooth and glossy. Onion may be omitted.
ROAST NEW POTATOES
Select uniform-sized new potatoes, wash and scrub them with a brush, pare and parboil ten to fifteen minutes (according to the size) in boiling salted water. Drain and place them around rack in dripping pan in which meat is roasting and cook until tender. Baste occasionally with fat in pan when basting roast.
GREEN PEAS AND NEW CARROTS IN CREAM SAUCE
Cook one and one-half cups of peas in just enough water to prevent them from burning. Add salt fifteen minutes before removing them from range.
Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes (there should be one and one-half cups); cook in boiling salted water until tender. Drain and mix with peas. Reheat them in one and one-half cups of Cream Sauce (for recipe see Page 151).
GARDEN CRESS WITH ORANGES
Arrange individual nests of Garden Cress on six chilled salad plates. Cut eight oranges in halves, remove the pulp, discarding veins and sections. Leave the pulp in the original shape as taken from the sections; divide the pulp evenly between the six nests. Serve with French Dressing and sprinkle each portion with paprika and a few grains cayenne. Omit the garlic when using fruit.
FRENCH DRESSING
1/2 teaspoon salt. 1/8 teaspoon pepper. 1/4 teaspoon paprika. 6 tablespoons olive oil. 2 tablespoons vinegar. Garlic.
PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt, pepper, paprika and oil; beat until ingredients are thoroughly blended, adding vinegar slowly meanwhile. A piece of ice put into bowl while stirring will aid in chilling the mixture.
CURRANT PIE
2-1/2 cups cleaned currants. 2 cups sugar. 1/8 teaspoon salt. 2 eggs slightly beaten. 2 tablespoons flour.
PROCESS: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered sugar.
CHERRY PUNCH
Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fill three-fourths full with mixture. Serve very cold.
[Sidenote: June
Third Sunday]
Menu
CHICKEN CONSOMME WITH POACHED EGG YOLKS
FRIED PERCH—SAUCE TARTARE
SHREDDED POTATOES ASPARAGUS ON TOAST
LETTUCE WITH CREAM DRESSING
CHERRY ROLY-POLY CHERRY SAUCE
COFFEE
* * * * *
CHICKEN CONSOMME WITH POACHED EGG YOLKS
Heat six cups of Chicken Consomme to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley.
FRIED PERCH
Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses.
SAUCE TARTARE
To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve.
SHREDDED POTATOES
Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch.
ASPARAGUS TIPS IN CROUSTADES
Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread).
BECHAMEL SAUCE
4 tablespoons butter. 4 tablespoons flour. 1-1/2 cups highly seasoned chicken stock. 1/2 cup hot thin cream. Yolk 2 eggs. Salt, pepper, few grains nutmeg.
PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.
LETTUCE WITH CREAM DRESSING
Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold.
CHERRY ROLY-POLY
Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce.
CHERRY SAUCE
2 cups pitted cherries. 1 cup claret. 2/3 cup sugar. 1/2 glass red currant jelly. Juice 1 lemon. 1/2 dozen Cassia buds.
PROCESS: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.
[Sidenote: June
Fourth Sunday]
Menu
CREAM OF ASPARAGUS SOUP—CROUTONS
RADISHES GREEN ONIONS
ROAST STUFFED SHOULDER OF LAMB—MINT SAUCE
NEW POTATOES WITH PEAS
SWISS CHARD WITH BACON AND "HARD BOILED" EGGS
CHERRY DUFF CHERRY SAUCE
COFFEE
* * * * *
CREAM OF ASPARAGUS SOUP
(For recipe see Page 66.)
CROUTONS
Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt.
ROAST SHOULDER OF LAMB
Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking.
To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs.
STUFFING FOR LAMB
(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry seasoning.)
MINT SAUCE
1 bunch of mint finely chopped. 1/3 cup vinegar. 2 tablespoons cold water. 2 tablespoons powdered sugar.
PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.
NEW POTATOES WITH NEW PEAS
Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce.
SWISS CHARD WITH BACON
Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound.
CHERRY DUFF
4 cups pitted cherries. 2 cups sugar. 1 teaspoon lemon juice. 1-1/2 tablespoons Cottolene. 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt. 3/4 cup milk or thin cream.
PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened.
July
I'm quite ashamed—'tis mighty rude To eat so much—but all's so good! —Pope.
[Sidenote: July
First Sunday]
Menu
COLD CONSOMME
VEAL LOAF (HOT)—TOMATO SAUCE
(OR)
COLD—WITH STRING BEAN SALAD
SARATOGA CHIPS BEETS IN DRAWN BUTTER
FIGS IN SHERRY JELLY WITH WHIPPED CREAM
NUT AND RAISIN CAKE WITH CARAMEL FROSTING
ICED COFFEE
* * * * *
CHICKEN CONSOMME (COLD)
Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly.
TO CLEAR SOUP STOCK
After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing.
VEAL LOAF
Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday.
STRING BEAN SALAD
Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition.
SARATOGA CHIPS
Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and dry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt.
BEETS IN DRAWN BUTTER
Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in
DRAWN BUTTER (SOUR SAUCE)
Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper.
FIGS IN SHERRY JELLY
1 tablespoon granulated gelatine. 1/4 cup cold water. 3/4 cup boiling water. 1/2 cup best table Sherry wine. Juice of 1 small lemon. 1/2 dozen washed figs. Whipped Cream. 1/2 cup sugar.
PROCESS: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose.
NUT AND RAISIN CAKE
1/3 cup Cottolene. 1 cup fine sugar. 3 eggs unbeaten. 1 cup pecan nut meats. 2/3 cup raisins. 2 cups pastry flour. 4 teaspoons baking powder. 3/4 cup milk. Grated rind of half an orange. 1/2 teaspoon cinnamon. 1/4 teaspoon mace. 1/4 teaspoon salt.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with
CARAMEL FROSTING WITH NUTS
1-1/4 cups soft brown sugar. 1/4 cup granulated sugar. 1/2 cup boiling water. Whites 2 eggs. 1/2 teaspoon almond extract. 1/2 cup pecan nut meats broken in pieces.
PROCESS: Boil sugar and water together as for Boiled Frosting (see recipe Page 56). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance.
ICED COFFEE
Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar.
[Sidenote: July
Second Sunday]
Menu
CONSOMME WITH VEGETABLES
BAKED STUFFED BLACK BASS—EGG SAUCE
PARSLEY POTATOES CAULIFLOWER WITH CHEESE SAUCE
THIN CORN BREAD
TOMATO AND ONION SALAD
STEAMED BLUEBERRY PUDDING—FOAMY SAUCE
ICED TEA CAFE NOIR
* * * * *
CONSOMME WITH VEGETABLES
To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers.
BAKED BLACK BASS
Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley.
STUFFING FOR FISH
1/2 cup cracker crumbs. 1 cup stale bread crumbs. 5 tablespoons butter. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/2 cup hot water. Onion juice.
PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste.
EGG SAUCE
To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.)
THIN CORN BREAD
3/4 cup yellow corn meal. 1-1/4 cups flour. 2 tablespoons sugar. 5 teaspoons baking powder. 3/4 teaspoon salt. 1 cup thin cream. 1 egg well beaten. 2 tablespoons Cottolene.
PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish.
PARSLEY POTATOES
Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley.
CAULIFLOWER WITH CHEESE SAUCE
Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish.
CHEESE SAUCE
3 tablespoons butter. 2 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon pepper. Few grains cayenne. 1-1/2 cups hot milk. 1/2 cup cheese cut in small pieces.
PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower.
TOMATO AND ONION SALAD
Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing.
STEAMED BLUEBERRY PUDDING
2-1/8 cups bread flour. 4 teaspoons baking powder. 1 teaspoon salt. 2 tablespoons Cottolene. 1 cup milk. 1 cup blueberries.
PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with
FOAMY SAUCE
2 egg whites. 1 cup sugar. 3/4 cup thin hot cream. 1 tablespoon Sherry Wine. Nutmeg.
PROCESS: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available.
[Sidenote: July
Third Sunday]
Menu
TOMATO BOUILLON—CHEESED BUTTER THINS
RADISHES PICKLES
COLD BOILED TONGUE CHILI SAUCE
POTATO SALAD—BROILED TOMATOES
BLUEBERRY PIE—CHEESE BALLS
ICED CAFE AU LAIT
ICED COCOA
* * * * *
TOMATO BOUILLON
Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with
CHEESED BUTTER THINS
Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted.
BOILED TONGUE
Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chill and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley.
CHILI SAUCE
2 dozen ripe tomatoes. 1 dozen onions finely chopped. 1 dozen peppers finely chopped. 1 cup brown sugar. 4 cups cider vinegar. 4 tablespoons salt.
PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc.
POTATO SALAD
Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives.
BOILED SALAD DRESSING
1/4 cup butter. 1-1/4 teaspoons salt. 1 teaspoon mustard. 1/4 teaspoon paprika. 1 tablespoon sugar. Yolks 4 eggs. 2 tablespoons flour. 1/4 cup vinegar diluted with 2 tablespoons water. 1 cup cream.
PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.
BROILED TOMATOES
Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove carefully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve.
BLUEBERRY PIE
Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five minutes in a hot oven at first to set the crust, then reduce the heat and finish baking.
CHEESE BALLS
Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies.
ICED CAFE AU LAIT
1 cup medium ground coffee. White 1 egg. 3 cups boiling water. 3 cups scalded milk. 1 cup cold water.
PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remaining half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve.
[Sidenote: July
Fourth Sunday]
Menu
WATERMELON WITH SHERRY SAUCE
CONSOMME PRINTANIERE—IMPERIAL RINGS
STUFFED HEARTS WITH VEGETABLES
POTATO PUFF
CABBAGE SALAD
RASPBERRY WHIP—WHITE NUT CAKE
ICED COFFEE
* * * * *
WATERMELON WITH SHERRY SAUCE
Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses.
SHERRY SAUCE
Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls.
CONSOMME PRINTANIERE
To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boiling consomme.
IMPERIAL RINGS
Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily.
STUFFED HEARTS WITH VEGETABLES
Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four slices carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the oven until tender (about two hours), basting six times while cooking.
Cut three slices of stale bread one-third inch thick, shape with large round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Arrange them on hot serving platter, set a heart in each ring and surround with new carrots and turnips cut Julienne style and cooked in boiling salted water until tender. There should be one and one-half cups each. Drain and dress with Maitre d'Hotel Butter.
STUFFING FOR HEARTS
1/2 cup cracker crumbs. 1/2 cup stale bread crumbs. 2 inch cube fat salt pork finely chopped. 2 blades celery finely chopped. 1/2 teaspoon finely chopped parsley. 1 tablespoon onion finely chopped. Salt, pepper.
PROCESS: Mix ingredients in the order given and season well with salt and pepper.
POTATO PUFF
Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with one-half cup hot cream or milk, beat thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly in a buttered baking dish and bake until well puffed and browned.
NEW CABBAGE SALAD
Mix two cups of new cabbage, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire Sauce to one cup of boiled salad dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or in nests of crisp lettuce leaves.
RASPBERRY WHIP
1-1/2 cups red raspberries. 1 cup powdered sugar. White 1 egg.
PROCESS: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash berries and sugar and mix thoroughly with egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly on a chilled serving dish and surround with macaroons. Serve with
GOLDEN SAUCE
1 egg. 1 cup powdered sugar. 3 tablespoons Sherry wine.
PROCESS: Beat yolks until thick and light, add one half the sugar gradually, beating constantly: beat whites until stiff, gradually adding the remaining half cup sugar. Combine mixtures, add wine and beat thoroughly.
WHITE NUT CAKE
1/3 cup Cottolene. 1-1/2 cups fine sugar. 3/4 cup cold water. 2-1/4 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. Whites 4 eggs beaten until stiff. 1/2 teaspoon Almond extract. 1 cup English walnut meats broken in pieces.
PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with
MAPLE FROSTING
1 cup maple sugar. 1/2 cup boiling water. White 1 egg. 1/8 teaspoon cream of tartar.
PROCESS: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.)
[Sidenote: July
Fifth Sunday]
Menu
CREAM OF LETTUCE SOUP
PRESSED CHICKEN TOMATO SALAD
LATTICE POTATOES—GREEN CORN PUDDING
PEACH ICE CREAM—RICH CHOCOLATE CAKE
SPICED ICED TEA
* * * * *
CREAM OF LETTUCE SOUP
2 cups White Stock. 2 heads lettuce. 2 tablespoons rice. 2 tablespoons butter. 1 teaspoon finely chopped onion. 1/2 cup hot cream. 1 egg yolk. Salt and pepper. Few grains nutmeg.
PROCESS: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup.
PRESSED CHICKEN
Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until reduced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad.
TOMATO SALAD
Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool place. Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids. Dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center.
CREAM SALAD DRESSING
1-1/2 teaspoon salt. 1/2 tablespoon mustard. 1 tablespoon sugar. 1 egg slightly beaten. 2-1/2 tablespoons melted butter. 3/4 cup cream. 4 tablespoons vinegar.
PROCESS: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler until mixture thickens; continue beating, strain at once and chill.
LATTICE POTATOES
Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket.
GREEN CORN PUDDING
To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted butter, and two cups scalded milk. Mix well and turn into a buttered pudding dish; bake until firm in moderate oven.
PEACH ICE CREAM NO. 1
1-1/2 cups peach pulp. 1-1/2 cups granulated sugar. Juice one lemon. 1 quart thin cream.
PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a puree strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt); add cream and freeze in the usual way.
RICH CHOCOLATE CAKE
1/2 cup Cottolene. 1-1/2 cups sugar. 4 eggs. 4 squares chocolate. 1 teaspoon cinnamon. 1/3 cup hot water. 1/2 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 56).
SPICED ICED TEA
4 teaspoons tea. 2 cups boiling water. 9 cloves.
PROCESS: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best.
August
Hunger is the best seasoning for meat, And thirst for drink. —Cicero.
[Sidenote: August
First Sunday]
Menu
NOVA SCOTIA CANAPES
PAN BROILED FILLETS OF BEEF—SULTANA SAUCE
CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE
LETTUCE, PEPPERGRASS AND ONION SALAD
PEACH ICE CREAM—COCOANUT CAKE
COFFEE
* * * * *
NOVA SCOTIA CANAPES
Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course.
PAN BROILED FILLETS OF BEEF
Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the first two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.)
CARLSBAD POTATOES
Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley.
PEAS AND ONIONS—FRENCH STYLE
Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve.
LETTUCE, PEPPERGRASS AND ONION SALAD
Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve.
PEACH ICE CREAM No. 2
4 cups milk. 3 cups heavy cream. 1 cup sugar. 1 tablespoon lemon extract. 1/4 teaspoon salt. 2 cups fresh peach pulp.
PROCESS: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving.
COCOANUT CAKE
(For recipe see Page 56.)
[Sidenote: August
Second Sunday]
Menu
CONSOMME (COLD)
BROILED CHICKEN—SAUCE VIENNAISE
POTATO ROSES CORN FRITTERS
CAULIFLOWER A LA BECHAMEL
DRESSED HEAD LETTUCE
SALAD ROLLS
BLACKBERRY ROLY-POLY CREAMY SAUCE
COFFEE
* * * * *
COLD CONSOMME
(For recipe see Page 90.)
BROILED CHICKEN
Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with
SAUCE VIENNAISE
Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To three-fourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve.
MASHED POTATOES (FOR ROSES)
To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached. Shape as roses on a buttered tin sheet, brush over lightly with egg slightly beaten and diluted with one tablespoon milk, and brown delicately in oven.
TO SHAPE ROSES
Fill pastry bag with potato mixture. Hold the bag upright with tube pointing downward. Guide tube with left hand and press out potato with the right, making a circular motion. When roses are the desired size press the tube gently into mixture and withdraw it quickly to stop the flow and give the pyramid a pointed finish. Sweet potatoes may be prepared in the same manner.
CORN FRITTERS
(For recipe see Page 63.)
CAULIFLOWER A LA BECHAMEL
Select a firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head up) in boiling salted water to cover until tender but not broken apart. Drain well and dispose on shallow serving dish. Pour over one and one-half cups Bechamel Sauce (see Page 85). Sprinkle with finely chopped parsley.
DRESSED HEAD LETTUCE
Select a large, firm head of lettuce. Remove all wilted leaves. Separate the heart leaves sufficiently to wash them thoroughly. Drain, arrange leaves on shallow serving plate, keeping them in their original shape if possible. Sprinkle over all finely shredded red and green prepared peppers. (To prepare peppers, plunge them into boiling water, then quickly rub off the glazed outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend well before pouring over Salad.
BLACKBERRY ROLY-POLY
2 cups blackberries. 1/4 cup water. 1 cup sugar. 1/4 teaspoon salt. 2 cups pastry flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 4 tablespoons Cottolene. Yolk 1 egg. White 1 egg slightly beaten. Granulated sugar. Ground cloves.
PROCESS: Cook blackberries in water and salt until berries are soft. Rub through a sieve and add sugar to pulp; return to range and cook until mixture thickens, stirring occasionally. Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk. Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick. Divide this into four pieces, longer than wide. Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling. Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining sauce kept hot over hot water or with
CREAMY SAUCE
1/4 cup butter. 2/3 cup powdered sugar. 2 tablespoons milk. 2 tablespoons Sherry wine. Few grains nutmeg.
PROCESS: Cream butter, add sugar gradually, stirring constantly, add milk and wine very slowly, continue beating. Add a sprinkle of nutmeg. To avoid having sauce curdle, milk and wine must be added drop by drop.
[Sidenote: August
Third Sunday]
Menu
CANTALOUPE A LA MODE
CONSOMME AU RIZ—CHEESE BALLS
SPICED BEEF—WHIPPED CREAM HORSERADISH SAUCE
POTATOES ITALIAN STYLE—SUCCOTASH
PEAR SALAD
PEACH COTTAGE PUDDING WITH CREAM
COFFEE
* * * * *
CANTALOUPE A LA MODE
Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest.
RASPBERRY ICE
4 cups water. 1-3/4 cups sugar. 2 cups raspberry pulp. 1/4 cup orange juice. 2 tablespoons lemon juice.
PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of cantaloupe.
CONSOMME AU RIZ
8 cups consomme. 1/4 cup washed rice. 6 cups cold water. 1/2 tablespoon salt.
PROCESS: Add salt to boiling water, then add rice slowly and let cook until rice is soft; drain. Pour over rice six cups cold water to separate kernels. Add rice to hot consomme and serve with Cheese Balls.
CHEESE BALLS
4 tablespoons butter. 3/4 cup flour. 1/2 cup water. 1/4 teaspoon salt. Few grains cayenne. 3 eggs. 1/4 cup grated Edam Cheese. Cottolene.
PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add flour mixed with seasonings. Cook until mixture leaves the sides of pan, stirring constantly. Cool slightly, add unbeaten eggs one at a time, add cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene. Drain and serve immediately.
SPICED BEEF
Wash and wipe six pounds of beef cut from the flank. Cover with boiling water; bring to the boiling point and skim. Reduce heat and simmer until meat is tender (time required about five hours), adding the last hour of cooking one-half cup each of carrot, onion and celery cut in dice, two sprays each of parsley and thyme, one of marjoram, six cloves, one-half teaspoon peppercorns and one tablespoon salt. Remove meat and reduce liquor to one and one-half cups; strain. Shred the meat, mix with the liquor and press in a granite, brick-shaped bread pan, packing solidly. When thoroughly cold, serve, cut in thin slices, with Whipped Cream Horseradish Sauce (for recipe see Page 120).
POTATOES A L'ITALIENNE
To two cups hot riced potatoes, add one tablespoon finely chopped chives, one egg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese. Season with salt, pepper and a few grains cayenne. Pile lightly in a well-greased baking dish and bake from twenty-five to thirty minutes. Turn dish around several times carefully that mixture may puff evenly.
SUCCOTASH
Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until tender. Drain and add to an equal quantity of hot boiled corn cut from the cob. Season with salt, pepper and butter. Reheat before serving.
PEAR SALAD
Wipe, pare and remove the cores from the desired number of ripe (early) pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or lettuce heart leaves. Bestrew with prepared red peppers cut in very fine rings. Serve with French Dressing, using lemon juice in place of vinegar. Canned red peppers may be used when fresh peppers are not available. To prepare peppers, plunge them into boiling water for a moment, cut a slice from stem ends, remove seeds and veins, cover with cold water until crisp; drain dry, and cut in fine shreds.
PEACH COTTAGE PUDDING
1/4 cup Cottolene. 1 cup sugar. 1 egg. 1/2 cup milk. 2 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1/4 teaspoon almond extract. Fresh peaches sliced.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream.
[Sidenote: August
Fourth Sunday]
Menu
BOILED HALIBUT (COLD)—VINAIGRETTE SAUCE
CUCUMBER BASKETS RADISHES
FRENCH FRIED POTATOES—BOILED SWEET CORN
FROZEN APRICOTS—SULTANA CAKE
DEMI TASSE
ICED TEA
* * * * *
BOILED HALIBUT—COLD
Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals (one for each guest), and serve with
VINAIGRETTE SAUCE
1 teaspoon salt. 1/8 teaspoon black pepper. Few grains cayenne. 1 tablespoon Tarragon vinegar. 2 tablespoons Malt vinegar. 1/2 cup Olive oil. 1 tablespoon chopped olives. 1 tablespoon chopped pickle. 1 tablespoon chopped green or red pepper. 1 teaspoon chopped parsley. 1-1/2 teaspoons chopped chives.
PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly. Chill and pour over Boiled Halibut.
CUCUMBER BASKETS
Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipe Page 84). Chill and serve in nests of peppergrass or lettuce heart leaves.
FRENCH FRIED POTATOES
Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain from water and dry between towels. Then fry a few at a time in deep hot Cottolene. Drain on brown paper and sprinkle with salt. This is an easy method of preparing potatoes in hot weather. The potatoes may be prepared beforehand and the process of cooking is both simply and quickly done. Be sure the Cottolene is not too hot as the potatoes must be cooked through, as well as browned.
BOILED SWEET CORN
Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quickly to boiling point and let boil rapidly five to ten minutes (depending somewhat on age of corn). Drain from water and arrange in a napkin-covered platter; serve at once. |
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