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This quantity should fill eight shells.
CRAB BACKS a la CARACAS
1 dozen crabs, or six backs and a pint of crab flake 1 teaspoonful of salt 1 teaspoonful of onion juice A dash of cayenne
Add the seasoning to the crab flakes, and mix without breaking the flakes. Fill the mixture into the backs, put a teaspoonful of butter on the top of each, sprinkle lightly with crumbs, and bake in a quick oven twenty minutes,
CRAB MEAT a la DEWEY
1 pint of crab flake 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1 teaspoonful of salt 1 red and one green pepper 1/2 pint of chicken stock, or milk 2 tablespoonfuls of sherry Yolks of two eggs
Drop the peppers into hot fat just a moment and rub off the skin, remove the seeds and chop the flesh fine. Put this, with the butter, in a saucepan, and shake over the fire until the peppers are soft. Add the flour, mix, and add the stock or milk; stir until boiling, add the salt and pepper and the crab flakes. Do not stir, but heat slowly over hot water. When hot, add the yolks of the eggs, beaten with two tablespoonfuls of cream. Heat again, just a moment, being careful not to curdle the eggs, and serve on toast.
This dish is very nice when made in a chafing dish, and will serve six people.
LOBSTER CUTLETS
1 pint of lobster meat 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of white pepper 1/2 saltspoonful of grated nutmeg Yolk of one egg A dash of cayenne
Chop the boiled lobster rather fine with a silver knife, and add to it all the seasoning. Rub the butter and flour together in a saucepan, add the milk, stir until you have a smooth, thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce tartar.
This quantity should make eight cutlets.
LOBSTER NEWBURG
Make this precisely the same as crabs Newburg, using one pint of boiled lobster meat. Cut the lobster in cubes of about one inch. Purchase one large or two small lobsters.
OYSTER CROQUETTES
50 fat oysters 4 level tablespoonfuls of flour 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 teaspoonful of onion juice 1/2 saltspoonful of nutmeg 1 saltspoonful of white pepper Yolks of two eggs
Drain and wash the oysters, throw them into a hot kettle, shake until the gills curl and the liquid boils. Boil five minutes and drain, saving the liquor. There should be a half cupful of liquor. Chop the oysters and add them to the liquor. Rub the butter and flour together, add the oysters and liquor, stir until the mixture reaches boiling point, and push to the back of the stove where it will cook for ten minutes. Add all the seasoning and the yolks of the eggs, cook just a minute, and turn out to cool. This must stand either over night, or must be placed directly on the ice for at least four hours. When cold, form into small cylinder shaped croquettes, dip in egg and bread crumbs, and fry in deep hot fat.
This quantity will make one dozen good sized cylinders.
POULTRY AND GAME DISHES
CHICKEN CROQUETTES
1 four pound chicken 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 2 teaspoonfuls of salt 2 teaspoonfuls of onion juice 2 tablespoonfuls of chopped parsley 1 saltspoonful of grated nutmeg 1 saltspoonful of white pepper A dash of cayenne
Draw, truss the chicken, put it into boiling water, boil it rapidly for ten minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin. Chop the meat with a chopping knife; do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire, and add the butter and flour, rubbed together. Stir and cook until you have a smooth paste, add the chicken, mix thoroughly, and turn out to cool. When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry bread crumbs, and fry in deep hot fat. Serve plain, or with French peas.
This will make thirteen large croquettes.
One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains; this increases quantity, and makes the croquettes more creamy.
This should make sixteen large cylinders or pyramids, serving sixteen persons.
The meat from the chicken after it is chopped should measure one quart. Any other meat may be substituted for chicken, but could not be used, of course, for an elegant affair.
CHICKEN a la CREME
The white meat of one cooked chicken 1 pair of calves' sweetbreads 1 can of mushrooms 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 pint of milk 1 teaspoonful of salt 1 saltspoonful of white pepper 10 drops of onion juice Yolks of two eggs
Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick them apart, rejecting the membrane. Drain and wash the mushrooms, cut them into halves and mix them with the sweetbread and chicken. Rub the butter and flour together, and add the milk; when boiling, add salt, pepper, onion juice and meat. Stand this over hot water in a covered saucepan for twenty minutes, add the yolks of the eggs, slightly beaten, and bring just to boiling point.
Served in ramekins or paper cases this is sufficient for fifteen persons. Served as a supper or luncheon dish alone, twelve persons.
CHICKEN a la KING
The white meat of one chicken 1/2 can of mushrooms 1 green pepper 1/3 pint of milk 1/2 teaspoonful of salt 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1 saltspoonful of white pepper 2 tablespoonfuls of sherry
Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine. Put the butter in a saucepan or chafing dish, add the pepper, stir until the pepper is soft, add the flour, mix and add the milk, stir until boiling, and add the salt. Cut the meat into pieces an inch square, add them to the hot sauce, add the mushrooms, sliced, and, when hot, add the wine and serve.
This will serve four or five persons.
BOUDINS a la REINE
1 pint of chopped cooked chicken 1/2 can of mushrooms 1 can of peas 2 eggs 1/2 cupful of bread crumbs 1/2 cupful of chicken stock 1 teaspoonful of salt 1 saltspoonful of pepper
Brush ordinary timbale cups lightly with butter, put a mushroom in the centre of the bottom, and around the edge a ring of peas. Put the stock and bread over the fire, and, when boiling, add the chicken and seasonings, stir until it reaches the boiling point, take from the fire, and add the eggs, well beaten. Put this carefully in the cups, cover the top with oiled paper, stand the cups in a shallow pan partly filled with hot water, and cook in the oven about twenty minutes, until the contents are "set" in the centre. Heat the remaining quantity of peas, and season them with salt and pepper. Turn the boudins on a platter, surround them with the hot peas, and send them at once to the table.
This will serve eight persons.
These may also be served with plain sauce, or with Sauce Bechamel.
SAUCE BECHAMEL
2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 cupful of chicken stock 1/2 cupful of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Yolk of one egg
Rub the butter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pass through a fine sieve, and use at once.
CHICKEN TIMBALE
The white meat of one chicken 1/2 pint of soft white bread crumbs 1/2 cupful of milk 1 teaspoonful of salt 1 saltspoonful of white pepper The whites of five eggs
Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an oiled Charlotte mold or into small timbale molds.
The molds may be garnished with mushrooms, or chopped truffles, or peas. Stand them in a pan of hot water, cover with oiled paper and cook in the oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot, with cream mushroom sauce.
This quantity in small molds should serve twelve people; in a large mold, ten.
CREAM MUSHROOM SAUCE
1 can of mushrooms 2 level tablespoonfuls of butter 1/2 pint of milk 2 level tablespoonfuls of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper
Rub the butter and flour together, and add the milk, stir until boiling, add the seasoning, and the mushrooms, cut into halves. When hot it is ready to use.
COLD DISHES
POULET EN BELLEVUE
1/2 box of gelatin 1 pint of chicken stock 1 bay leaf 1 onion The white meat of two chickens Salt and pepper
Remove the white meat carefully from two boiled chickens; split the breasts into halves, long ways. Cover the gelatin with a half cupful of cold water to soak for a half hour. Add the seasonings to the stock or bouillon, bring to a boil, add the gelatin, and if not clear, clarify with the white of an egg. Add the juice of a lemon and strain. Take small oblong china or tin molds, garnish the bottoms with fancy bits of good red pepper and chopped truffles, baste over a little of the hot aspic, and let them stand until very cold. Cool the remaining aspic, but do not allow it to become solid. Put on top of each mold a half breast of chicken, dust with salt and pepper, pour over the cold aspic and stand them aside over night. At serving time dip the molds quickly into hot water, turn out the cutlets, dish them on luncheon plates, and garnish with hearts of lettuce. Pass mayonnaise dressing.
This will make eight molds and serve eight persons. Use the dark meat for fricassee or stew of chicken.
TOMATOES a l'ALGERIENNE
The white meat of one chicken 24 perfect tomatoes 1/4 box of gelatin 1/2 pint of chicken stock 1/2 pint of cream 1 teaspoonful of anchovy paste 3 heads of fine lettuce 1/2 pint of mayonnaise
Peel the tomatoes, cut off the stem end and scoop out the hard portion and the seeds; put the tomatoes on the ice. Put the meat of the chicken through the meat grinder, season it with the anchovy paste, if you have it, and salt and pepper. Soak the gelatin in a half cupful of cold water, add the chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of pepper, and the juice of half a lemon. Mix a part of this with the chicken. Whip the cream, stir it into the chicken mixture, and fill it into the tomatoes, making them smooth on top. When the tomatoes are very cold and the aspic is cool, but not thick, baste just a little over the top, dust thickly with chopped parsley and finely chopped almonds, and stand them in a cold place for several hours. Arrange each tomato in a little nest of lettuce leaves, and pass with them mayonnaise dressing. If these are made well, they are the most sightly of the small cold dishes, and cost almost nothing.
This, of course, will be served to twenty-four persons.
Tongue, sardines, lobster, crab meat or cold left-over meat may be substituted for chicken.
GALANTINE OF CHICKEN
2 chickens 1/2 pound of boiled ham 1/4 pound of larding pork 1 can of mushrooms 2 teaspoonfuls of salt 1 egg 1 pound of lean veal 2 truffles Salt and pepper
Singe the chickens, and remove the head and feet; place the chicken on the table with the breast down. Take a small, sharp-pointed sabatier knife and cut the skin from neck to rump right down the back bone. Carefully and slowly run the knife between the bones and the flesh, keeping it always close to the bone. Take out first the wings, then loosen the carcass, and then take out the legs. Unjoint and separate each bone, and take it out as you come to it. Do not take the small bones from the wings; they may be cut off. When you have removed all the flesh from the bones, keeping it perfectly whole, and without breaking the skin, wipe the skin and put it on the table; draw the legs and the wings inside. Take all the raw meat from the other chicken, rejecting the skin and bones, but you do not have to bone this one carefully. Put it in the meat grinder, with half the ham, all the veal and half the bacon. When chopped, season it with two teaspoonfuls of salt, and two saltspoonfuls of white pepper; add the egg and mix thoroughly. Put a thin layer of this into the boned chicken, put in here and there long pieces of the remaining ham and bacon, a layer of mushrooms, blocks of truffles, then another layer of the forcemeat, and so continue until you have used all the ingredients. Pull up the skin and sew it down the back, making a perfect roll. Tie the neck and rump. Roll this in cheese cloth, fasten it securely, and sew the cheese cloth so that the roll will be perfect when done.
Put all the bones in the soup kettle, add a sliced onion, a bay leaf, and sufficient cold water to come just to the top of the bones. Bring to boiling point, and put in the "galantine," as the chicken roll is called. Cover the kettle, and boil continuously for four hours. When done, slightly cool, remove the cloth, and stand it away until perfectly cold. Strain the water, which should measure two quarts; add to it a box of gelatin that has been soaked in a cupful of water for an hour. Bring this to boiling point, season it with salt and pepper, add the juice of a lemon and the whites of two eggs, slightly beaten. Boil five minutes, and strain through two thicknesses of cheese cloth. Select a long round pudding mold, or a regular boned chicken mold, something like a large melon mold; baste the mold inside with this liquid jelly, decorate it in patterns or unconventional designs, using green and red pepper, the hard boiled white of egg and peas. Allow the remaining jelly to cool, but not stiffen. After you finish the decorations, baste them carefully with, cold gelatin and stand the mold on ice. Then put in a little more cold jelly, until you have a good base upon which to rest the "galantine." Put it in, breast side down, and pour over the remaining gelatin. Stand in a cold place for twenty-four hours. When ready to serve, wipe the mold with a warm cloth, and turn the "galantine" on to a long platter. Garnish the platter with hearts of lettuce. To serve, cut the "galantine" in the thinnest possible slices, and serve it with a salad, either celery, or mixed vegetables, or plain lettuce; or it may be served with a sauce tartar or plain mayonnaise dressing. This is one of the most elegant of cold dishes, and will serve twenty-five persons.
CHICKEN MOUSSE
1 pint of cooked chopped chicken 1/2 pint of milk 2 level tablespoonfuls of butter 1 teaspoonful of salt 1 level tablespoonful of flour 1 tablespoonful of granulated gelatin 1 saltspoonful of white pepper 1/2 pint of cream
Rub the butter and the flour together over the fire, add the milk, stir until boiling, and add the gelatin that has been soaked in a couple of tablespoonfuls of cold water for fifteen minutes. Add the salt, pepper and chicken, mix thoroughly and stand it aside to cool. Beat the cream to a stiff froth. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil; stir the cream gradually into the mayonnaise and then add it carefully to the cold chicken mixture. Turn it into an ordinary melon pudding mold, cover closely and stand it in a bucket of cracked ice and salt. It is wise to bind the cover seam to keep out the salt water. When slightly frozen, which will take about two hours, remove the lid, turn out the mousse, cover the top with first a ring of hard boiled whites, chopped fine, then a ring of finely chopped parsley, inside this a ring of the yolks of the eggs pressed through a sieve, and right in the centre a sprig of curly parsley. Send at once to the table. Lobster, crab flakes and cold roasted game may be used according to this recipe.
This will serve eight persons at a reception. At a luncheon only six persons.
PATE-DE-FOIE-GRAS IN ASPIC
1 box of granulated gelatin 1 teaspoonful of beef extract 1 small onion 1 bay leaf 1 blade of mace 1 truffle 1 carrot 1 green pepper 1 red pepper 1 lemon 1 tureen of foie-gras
Cover the gelatin with a half cupful of cold water to soak for a half hour. Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin, stir until the gelatin is dissolved, and strain. Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thicknesses of cheese cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle. Put in another layer of aspic, which must be cold, but not thick; on top of this place a slice of pate-de-foie-gras, cover them carefully with the aspic, filling the mold to the top. Stand these away over night. Serve on crisp lettuce leaves, and pass with them a mayonnaise. These are the handsomest of all the cold aspic dishes.
A single large mold may be used for ball suppers or large receptions. To serve, cut it into slices, and pass mayonnaise of celery.
This will serve twelve persons.
BONED TURKEY
Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing:
2 chickens 1 pound of sausage meat 1 pound of veal 3 truffles 1 can of mushrooms 1 pound of ham
Take six hours to cook the turkey. When cold put it in a boned turkey mold that has been garnished, and fill with aspic.
Cut in very thin slices to serve thirty persons.
BONED QUAIL
Purchase twenty-four quails. Split them down the back and remove the bones, keeping your knife close to the bone. Do not break the skin nor tear the flesh. Spread them out, skin side down, on a board and stuff them with the seasoned sausage meat. Put them into shape, sew them down the back, cover the breast of each with a slice of bacon, put them in a baking pan, add a half pint of hot stock, and bake in a quick oven forty minutes, dusting with pepper and basting frequently. When cold, remove the string from the back.
For a dozen quails use:
1 box of gelatin 1 quart of milk 1 tablespoonful of grated onion 2 truffles 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 2 teaspoonfuls of salt 1 saltspoonful of white pepper
Soak the gelatin in the milk a half hour. Rub the butter and flour together, then add the milk and gelatin, stir until boiling, and add all the seasoning and strain. Stand aside until cool, but not thick. Place the birds on a tin sheet or a large platter, and baste them with this cold white sauce. As soon as the first basting has hardened, baste them again. This time decorate the breasts with the truffles cut into fancy shapes. To serve, arrange them around a large mound of mayonnaise of celery. Use either a meat platter, or two round chop dishes. Have the breasts of the birds down, and the back slightly pressed into the salad. In between each bird put a pretty bunch of curly parsley, and garnish the top of the mound with Spanish peppers cut into strips. Serve one to each person.
SALADS
Salads play a most important part in all conventional suppers. Chicken, lobster, crab, duck, tongue, and lamb salad take the place of other meats, although for a large supper there is no objection to serving a meat salad following a hot course. If one can make a good mayonnaise dressing, salads are the easiest of all refreshments, and are most acceptable to the guests.
MAYONNAISE
Put the yolks of three eggs in a clean cold dish, beat slightly and add slowly, almost drop by drop, a half pint or more of salad oil. After adding the first half pint, add a half teaspoonful of vinegar now and then to prevent breaking. You may add a quart of oil, if you like; you may serve it plain, or stir in at the last moment stiffly whipped cream. One quart of mayonnaise will hold one quart of whipped cream. For light colored salads, as sweetbread and Waldorf, it is well to use the whipped cream slightly colored with a drop of vegetable green.
SAUCE TARTAR
Add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin, the same of chopped parsley, four chopped olives and a tablespoonful of capers.
SAUCE SUEDOISE
1/2 pint of mayonnaise 1/2 pint of cream 2 tablespoonfuls of finely grated horseradish
Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats.
FRENCH DRESSING
Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt, and a piece of ice the size of an egg. Work the ice with the oil until the salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have a creamy dressing, and use at once. French dressing should be used over cucumber or tomato molds, and is nice with fish or chicken mousse and East Indian Salad.
CUCUMBER MOLDS
2 good sized cucumbers 1/2 box of gelatin 1 pint of chicken stock 1 teaspoonful of salt 1 tablespoonful of onion juice 1 saltspoonful of pepper The juice of one lemon
Peel and grate the cucumbers. Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber. Turn into small round timbale cups and stand aside to harden. Serve with any cold fish dish, as cold boiled slice of halibut, or fish in aspic. These are nice for Sunday night supper with broiled sardines.
TOMATO MOLDS
1 can of tomatoes 1 box of gelatin 1 onion 1 saltspoonful of celery seed 1 bay leaf 1 blade of mace 2 tablespoonfuls of tarragon vinegar 1 teaspoonful of paprika 2 teaspoonfuls of salt
Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain. Turn into twelve small tomato molds and stand aside to harden. Serve with mayonnaise dressing as an accompaniment to boned chicken or turkey, or chicken pate, or alone, with mayonnaise, as a complete salad. Chopped celery, a little cold cooked meat or nuts may be added, when the molds are to be served as a salad. With this addition, one half the recipe will serve twelve persons.
CRABS RAVIGOT
Purchase as many crab shells as you have people to serve. To each six allow a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve six people. Squeeze over the flakes the juice of one lemon, add a half teaspoonful of salt and a dash of Tabasco. Fill the meat loosely into the shells, place each shell on a pretty paper doily on a plate, and spread over a thick layer of mayonnaise dressing, with which you have mixed a tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a tablespoonful of chopped onion or shallot, and a tablespoonful of green chives.
CHICKEN SALAD
Cut cold boiled chicken into dice, add an equal quantity of tender celery, season with salt, pepper and lemon juice, mix with mayonnaise dressing, and serve on lettuce leaves.
A four pound chicken, and six heads of tender celery, three heads of lettuce, a half pint of whipped cream, and one pint of mayonnaise, will serve fifteen persons.
LOBSTER SALAD
Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing and serve on lettuce leaves.
One three-pound lobster will serve six persons.
CRAB SALAD
Season crab flakes with salt, pepper and lemon juice, mix them with mayonnaise dressing, and serve on lettuce leaves, garnished with cress.
One pint of flakes will serve six persons.
TONGUE SALAD
Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready peeled perfectly round smooth tomatoes, take out the core and scoop out the seeds. Fill each tomato with the cubes of tongue, sprinkle over a teaspoonful of lemon juice and a little salt and pepper. Stand these on nests of lettuce leaves, put on top of each a large tablespoonful of mayonnaise. Dust thickly with paprika and serve one to each person.
LAMB SALAD
Cut cold boiled lamb into dice, mix with it half the quantity of freshly cooked green peas or canned peas. Add a half can of mushrooms, chopped fine, salt, pepper and lemon juice. Mix with mayonnaise dressing and serve on lettuce leaves, garnished with large sprigs of mint. Cap the top of the dish with a good sized sprig of fresh mint, and sprinkle capers all over the salad.
A nice plain lamb salad is made by mixing left-over cold lamb with mayonnaise; serve on lettuce leaves and garnish with chopped mint.
A quart will serve ten persons.
TOMATOES EN SURPRISE
This is one of the nicest of the salads for a simple card party. It takes the place of both vegetables and meat, and with brown bread and nut sandwiches as an accompaniment, is very attractive. Peel the tomatoes, cut off the stem end and scoop out the core and seeds. Fill the tomatoes with either crab flakes, chopped lobster, canned salmon, or sardines. Squeeze over a little lemon juice, and dust with salt and pepper. Turn them upside down on a nest of lettuce leaves, and cover the tomato with creamy mayonnaise.
SWEETBREAD SALAD
2 pairs of sweetbreads 4 ounces of almonds 4 ounces of pecan meats 2 ounces of shelled Brazilian nuts 2 Spanish peppers 1/2 can of mushrooms 2 heads of celery 2 heads of lettuce 1 pint of mayonnaise 1 pint of cream 1 can of French peas
This is the most elaborate of all salads, is palatable and comparatively wholesome. Put the sweetbreads into boiling water, add a tablespoonful of vinegar, and simmer gently for one hour. When cold, remove the membrane and pick the sweetbreads apart. Put them in a bowl, cover them with an onion, sliced, and squeeze over the juice of a lemon; cover the bowl and stand it aside over night. Blanch and chop the almonds, and chop the pecans. Remove the onion from the sweetbreads, mix in the nuts, add the white portions of the celery, cut the size of the sweetbreads. Add the mushrooms, sliced, two teaspoonfuls of salt, a saltspoonful of white pepper and a saltspoonful of paprika. Add the cream, whipped, to the mayonnaise, and mix a portion of it with the sweetbreads and celery. Have a round shallow salad bowl lined with the lettuce leaves, turn in the centre the sweetbread salad and cover it over with the remaining quantity of mayonnaise. Put the peas in a ring around the base of the salad, and cap the top with the yolk of a hard-boiled egg. Cut the white of the egg into eighths and press them upside down around the yolk, forming a sort of a daisy. Cut the Spanish peppers into rings and arrange them just above the peas. Put here and there around the base, above the peas, ripe or green olives, and send to the table.
This will serve at supper or luncheon ten persons.
ROAST BEEF SALAD
For impromptu evening affairs any cold left-over meat may be utilized in a salad. Beef, mutton and tongue are usually served with French dressing, seasoned with tomato catsup. Cut the meat into dice, season with salt and pepper, dish them on lettuce, or they may be mixed in the winter with chopped celery or chopped crisp cabbage, and basted with French dressing, seasoned with two or three tablespoonfuls of tomato catsup for beef, mint sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce for tongue.
A quart will serve ten persons.
EAST INDIAN SALAD
This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold water to soak for a half hour. Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful of salt, a saltspoonful of pepper and the juice of a lemon, or two tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin. Cover the bottom of a large melon mold with finely chopped celery or cooked carrots, put on top of this a few drops of onion juice, then a thin layer of cabbage, a dusting of salt and pepper, then a goodly quantity of India relish; cover this over with chopped nuts, pecans, hickory or peanuts, then another layer of celery, and so continue until the mold is full, seasoning the layers with salt and pepper. Have the last layer chopped celery. Strain over this the tomato aspic, which should be cold, but not thick, and stand aside for four or five hours. Serve plain, or garnished with lettuce leaves or cress.
This will serve twelve persons.
POTATO SALAD
Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and butter and coffee.
4 potatoes 8 tablespoonfuls of olive oil 2 tablespoonfuls of cream 2 tablespoonfuls of tarragon vinegar 1 level teaspoonful of salt 1 saltspoonful of pepper
Wash the potatoes and boil them with skins on. The moment they are done, drain the water, dry and peel. Put the oil, salt, pepper and vinegar in a bowl, beat rapidly until thoroughly mixed, and then add one good sized onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a cold platter, garnish with chopped parsley, and, if you have them, chopped pickled beets.
This is sufficient for six persons.
FRENCH POTATO SALAD
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of olive oil, a teaspoonful of French made mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil four potatoes, cut them into blocks, and, when nearly cold, mix them with this dressing, and stand aside until very cold. Serve with a garnish of chopped celery or lettuce leaves.
This will serve six persons.
MACEDOINE SALAD
A mixture of vegetables, peas, beans, carrots, turnips, can be purchased, canned, at any grocery store. Drain, wash them in cold water, dish them on a bed of shaved cabbage or lettuce leaves, and cover them with French dressing. All these vegetables may be cooked at home and used cold. String beans garnished with carrots make an excellent salad.
BANANA SALAD
For this use the red bananas. Roll them out of the skin rather than strip the skin from them, and cut them into slices a half inch thick. Cover the bottom of your salad bowl with crisp lettuce leaves, then put over the bananas, allowing one banana to each two persons. Squeeze over the juice of a lemon, and, when ready to serve, baste with French dressing.
APPLE AND NUT SALAD
4 tart apples 1 cupful of pecan meats 24 blanched almonds 2 sweet Spanish peppers The rule for French dressing
Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.
This, using a pint of chopped cabbage or celery, will serve six persons.
CANTALOUPE SALAD
This is the newest and most sightly of salads. Arrange crisp lettuce or Romaine leaves on individual plates. Cut a cold ripe cantaloupe into halves, take out the seeds, and with a large vegetable scoop or teaspoon scoop out balls or egg-shaped pieces. Heap a half dozen of these on the lettuce leaves, and, at serving time, baste them well with French dressing, and serve. Watermelon may be substituted for cantaloupe.
SANDWICHES
Sandwiches may be made from thin white bread, or whole wheat bread, or Boston brown bread, or nut bread. A nut loaf is easily made at short notice, and needs only butter to make an excellent sandwich. An endless variety of sandwiches may be made from materials always at hand.
For CHEESE SANDWICHES: Grind or mash common American cheese, add a palatable seasoning of tomato catsup, Worcestershire sauce, and a little melted butter. A teaspoonful of these will be sufficient for a quarter of a pound of cheese. Put this between thin slices of unbuttered bread. If a large quantity of sandwiches is to be made, beat the butter to a cream before using it.
MEATS: All sorts of meats, just a little left over, may be chopped, seasoned and utilized for sandwiches. If the meat is slightly moistened with a little olive oil, cream or melted butter, and the sandwiches are wrapped in a damp cloth, as soon as made, and closed in a tin bread box, they will keep nicely for several hours.
On a warm day put a few moist lettuce leaves on top of the sandwiches, under the cloth, and put the box in a cold place.
CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with molded tomato jelly, and coffee, for a "winter evening." They are quite enough with coffee alone in an emergency.
NUT SANDWICHES are made by putting chopped nuts or nut butter between thin slices of buttered bread, or crackers.
SWEET SANDWICHES are made by putting a mixture of chopped fruits between thin slices of buttered bread. The fruits best suited for sandwiches are dates, raisins, candied ginger and cherries, and washed figs. These may be used separately or blended, using less ginger than other fruits. A nice filling may be made from a half pound of dates, an ounce of ginger, and ten cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put these through a meat chopper, add the juice of an orange, and pack the mixture in jelly tumblers. Keep in a cold place. This will keep a month in winter, and equally long in a refrigerator in summer.
Sweet sandwiches are usually cut into "fingers," or into rounds with an ordinary biscuit cutter.
HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with a half cupful of grated apple, two sweet Spanish peppers, and twenty-four blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread between thin slices of unbuttered bread.
JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed fruit, drained, on a very thin slice of buttered bread. Trim off the crusts and roll quickly. Tie with baby ribbon, or press it firmly together. These are usually served with chocolate or tea.
CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with coffee, and can be made quickly by mixing any left-over chicken, or tender white celery, with mayonnaise, and putting the mixture between thin slices of buttered bread. A lettuce leaf on the bread first holds the salad nicely. One may use two lettuce leaves if necessary.
NUT BREAD
2 cupfuls of flour 1/2 cupful of chopped nuts 2 teaspoonfuls of baking powder 1 cupful of milk 1 egg 2 tablespoonfuls of sugar 1/2 teaspoonful of salt
Sift the salt, baking powder and flour together, add and mix in the nuts and sugar. Beat the egg, add the milk, and stir these in the flour. Mix well, and turn it in a greased bread pan. Cover, and allow it to stand fifteen minutes. Bake in a moderately quick oven a half hour. Pecans, hickory nuts, peanuts, or English walnuts may be used.
Use the next day after it is baked. Cut thin, butter lightly, and press two slices together. Serve whole, or cut into halves. Do not remove the crusts.
SUGGESTIONS FOR CHURCH SUPPERS
NUT MEAT ROLL
1 pound of chopped beef 1 quart of roasted peanuts in shells 1 teaspoonful of salt 1 saltspoonful of pepper 3 shredded wheat biscuits 2 eggs 1 tablespoonful onion juice 1 tablespoonful of parsley
Shell and chop the peanuts, mix them with the meat, and add the shredded wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix well. Beat the egg slightly, add three tablespoonfuls of water, and mix this into the meat. Form in a roll about eight inches long, roll in oiled paper, place it in a baking pan, add a half cupful of water to the pan and bake in a moderate oven three-quarters of an hour. Remove the paper and stand aside to cool. Serve in thin slices with either tomato or potato salad.
This will serve eight persons at a cost of about four cents each.
JELLIED VEAL
3 knuckles of veal 4 onions 1 carrot 3 teaspoonfuls of salt 8 tablespoonfuls of vinegar 6 gherkins 1 teaspoonful of black pepper
Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a kettle, the meat on top, and pour over six quarts of cold water. Bring to a boil, skim, and simmer gently two hours. Add the onion sliced, the carrot chopped, salt and pepper, and simmer one hour longer. Drain in a colander. Dip long molds, or ordinary bread pans, in cold water, cover the bottom with slices of hard boiled eggs, put the meat in bits on top of this, seasoning it with a little salt. Slice the gherkins and put them in layers between the meat. Strain the liquid, add the vinegar, and pour it over the meat. There should be just enough to cover it nicely. If there is more than this, boil it down before adding vinegar. Stand aside over night. When cold, dip the mold a second in boiling water, and turn the jelly in a platter. Serve cut in slices, with either a nice cold slaw, or cabbage and celery salad. Jellied beef is made the same, substituting a leg or shin of beef.
This will cost about seventy five cents, and will make twenty-five to thirty slices.
BAGGED VEAL
2 pounds of lean ham 4 pounds of veal cutlet 3 shredded wheat biscuits 2 eggs 2 onions 1 teaspoonful of powdered sage 1/2 teaspoonful of allspice 1 teaspoonful of salt 1/2 teaspoonful of black pepper
Put the meat, raw, through a meat chopper, add the biscuits crumbed, the onions grated, and all the seasonings. Work it well with the hands, and mix in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags about that size, plunge them in a kettle of boiling water, boil rapidly ten minutes, and simmer three hours. When cool, turn the bags wrong side out off the meat. Serve sliced like summer sausage.
This will cost one and a half dollars, and will serve twenty five persons.
A SPANISH STEW FOR ONE HUNDRED PERSONS
25 pounds of round of beef 6 sweet peppers, or 1 can of Spanish pimentos 12 sweet turnips 1/2 bottle of Worcestershire sauce 1 cupful of flour 1 pound of suet 10 large onions 3 gallon cans of peas 12 carrots 1 jar of beef extract 4 tablespoonfuls of salt 4 tablespoonfuls of cornstarch 1/4 pound of butter
Put the suet into a large kettle or in two smaller ones; try it out and remove the crackling. Add to the hot fat the onions and peppers chopped fine. Shake until they are well cooked and slightly browned. Add the meat cut into cubes of one inch, cover the kettles and cook a half hour, stirring now and then. Dissolve the beef extract in three gallons of hot water, pour it over the meat, and simmer for two hours. Add the carrots and turnips cut into dice, and more water if necessary, and cook one hour longer. Add the flour and cornstarch moistened in cold water, and all the seasonings. Stir and boil ten minutes, add the peas, drained, and serve. This is nice garnished with small hot milk biscuits. Taste before serving it, to see if you have added sufficient salt.
VEAL ROLL
4 pounds of lean veal 3 shredded wheat biscuits 1 teaspoonful of salt 1/2 teaspoonful of sage 1/2 pound of lean ham 2 eggs 1 tablespoonful of parsley 1 saltspoonful of pepper
Put the veal and ham through a meat chopper, add all the seasonings, and the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix again, and form into a roll three inches in diameter. Roll in oiled paper, place in a baking pan, cover the bottom of the pan with hot water, add a slice of onion, and, if you have it, a little chopped celery tops. Bake slowly one and a half hours, basting over the paper every fifteen minutes. When done, remove the paper, and put in a cold place. Serve in thin slices with tomato jelly salad.
This will cost about one dollar and will serve eighteen persons.
MAN-OF-WAR SALAD
For twenty-five persons, chop sufficient hard white cabbage to make two quarts. Cover it with cold water, let it soak for an hour, and then wash it through several cold waters, and dry it in a towel. Cover three boxes of gelatin with a pint of cold water to soak a half hour. Open three cans of tomatoes, put them in a saucepan with four chopped onions, a cupful of chopped celery tops, if you have them, bring to a boil, add the juice of a lemon, a level tablespoonful of salt, ten drops of Tabasco sauce, the juice of a lemon, or two tablespoonfuls of vinegar, and the gelatin. Stir a moment, and press through a sieve. Dip bread pans or melon molds in cold water, put in a layer of cabbage, then a very thin layer of Indian relish, then cabbage, and so continue until the molds are filled. Pour over the tomato jelly, cold, and stand aside over night. Serve in slices with cooked or French dressing.
COOKED DRESSING
Put a pint of milk over the fire in a double boiler, add three level tablespoonfuls of cornstarch moistened in a little cold milk. Cook until thick and smooth. Take from the fire, add the beaten yolks of four eggs, and work in slowly two tablespoonfuls of butter. Add a teaspoonful of salt and a saltspoonful of pepper. When cool add the juice of a lemon or four tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the eggs, and stand aside until very cold.
GRANDMOTHER'S POTATO SALAD
Boil ten large potatoes in their jackets. Peel them and, when cool, cut eight into dice. Peel and mash the remaining two while hot; add to them a quarter pound of sweet butter, four tablespoonfuls of grated onion, two teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and press through a fine sieve. Hard boil two eggs; rub the yolks to a paste, and add two raw yolks. When smooth, add to these gradually the potato mixture. Thin to the consistency of good mayonnaise, with vinegar. At serving time mix the potato blocks and one can of drained peas with the dressing, being very careful not to break them. Dish on lettuce leaves, and garnish with chopped red beets, or, better, chopped celery. This is an excellent cheap salad, and will serve fifteen persons.
SALMON PUDDING
Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.
NUT CAKE
At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites accumulate and are lost if not used in some white cake.
1/2 cupful of butter 2 cupfuls of flour 1-1/2 cupfuls of sugar 3/4 cupful of water 1 cupful of English walnut or hickory nut meats 2 rounding teaspoonfuls of baking powder Whites of four eggs
Cream the butter, add the water and flour, alternately, beating all the while. Beat the whites, add half of them to the mixture, then all the nuts, chopped, then the baking powder, dry, and beat well. Fold in the remaining whites. Bake in a round cake pan in a moderate oven three-quarters of an hour. When cool, ice the top and decorate it with nut meats.
SCONES FOR TWENTY-FIVE PERSONS
Sift three quarts of flour with six rounding teaspoonfuls of baking powder and two of salt. Beat, without separating, three eggs. Rub into the flour a quarter of a pound of butter, or three tablespoonfuls of snowdrift. Add to the eggs one quart and a half of milk, and stir this into the flour. Mix quickly and drop by spoonfuls in greased baking pans, and bake fifteen minutes in a quick oven. Serve at once. These are better and more easily made than biscuits.
POOR MAN'S FRUIT CAKE
3-1/2 cupfuls of flour 1 cupful of brown sugar 1/2 cupful of New Orleans molasses 1 pound of seeded raisins 1 cupful of sour milk 1/2 cupful of butter 1 teaspoonful of cinnamon 1 teaspoonful of allspice 1 teaspoonful of soda
Cut the raisins into halves and flour them with four tablespoonfuls of the flour. Dissolve the soda in a tablespoonful of water, add it to the thick sour milk, beat a minute, add the molasses, beat again, add the butter, melted carefully, and stir in the flour; add the spices, and beat well. Stir in the raisins, and turn into a greased bread pan. Bake in a moderate oven one hour. When done, turn from the pan, baste with a syrup, made by boiling four tablespoonfuls of sugar with three of water, and add two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for a week or more. If made well this is moist and rich at very little cost.
BANANA LAYER
1/4 cupful of butter 1 cupful of sugar 2/3 cupful of water 2 cupfuls of flour 2 rounding teaspoonfuls of baking powder Whites of four eggs
Put together the same as Ice Cream Cake, and bake in three layers. When cold, put together with Banana Filling.
BANANA FILLING
Boil together one cupful of sugar and a half cupful of water until they spin a heavy thread, and pour slowly, beating all the while, into the well-beaten whites of two eggs. Beat until rather stiff and cold. When the cakes are cold, spread one-third of this filling over one cake, cover with thin slices of red bananas, put on another cake, on this another third of filling and bananas, and the remaining cake; cover this with the remaining filling, and dust thickly with chopped nuts. Do not let this stand too long, or the filling will absorb moisture from the bananas and run down the cake.
ICE CREAM CAKE
1-1/2 cupfuls of sugar 2-1/2 cupfuls of flour 1/4 cupful of butter 1 cupful of water 2 rounding teaspoonfuls of baking powder Whites of five eggs
Cream the butter, adding slowly the sugar. Sift the flour with the baking powder. Add the water and flour alternately to the sugar mixture, and beat well. Fold in the well-beaten whites, and bake in three layers. Put together with a soft icing made from the whites of two eggs.
FRUIT JELLY
Dip a fancy mold into cold water, fill it half full of mixed chopped candied fruits, or use dates, figs and bananas chopped. Fill the mold with a well-made lemon or orange gelatin. Serve plain, or with whipped cream.
MOCK EGGS
1/2 box of gelatin 1 can pared apricots 1 cupful of sugar 1 pint of water Whites of three eggs Juice of three lemons
Cover the gelatin with a half cupful of cold water to soak for a half hour, add the sugar and the water boiling; stir until the gelatin is dissolved; add the lemon juice, strain, and cool until congealed but not too hard. Add the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold water, and beat until the whole mass is as white as snow. Pour into ramekin dishes or paper cases, press a half apricot, rounding side up, in the centre, and stand aside in a cold place.
INDEX
ICE CREAMS, WATER ICES AND FROZEN PUDDINGS
Alaska Bake Alexander Bomb Almond Ice Cream, Burnt Mousse, Burnt Apple Ice Ice Cream Apricot Cream, English Ice Ice Cream Apricots, Frozen Arrowroot Cream
Banana Ice Cream Bananas, Frozen Biscuit Ice Cream Tortoni Biscuits a la Marie Americana German Cherry Glaces Bisque Ice Cream Blocks, Neapolitan Bomb, Alexander Glace Boston Pudding Brown Bread Ice Cream Burnt Almond Ice Cream Mousse
Cabinet Pudding, Iced Cafe Parfait, Quick Cake, Iced Caramel Ice Cream No. 1 No. 2 Neapolitan Parfait, Quick Charlotte Glace Cherry Biscuits, German Ice Chocolate Ice Cream Frozen Neapolitan Ice Cream, No. 1 No. 2 Parfait, Quick Sauce, Hot Claret Sauce Cocoanut Ice Cream Coffee, Frozen Ice Cream Mousse Neapolitan Compote of Oranges with Iced Rice Pudding Compote of Mandarins, with Rice Mousse Coupe St. Jacque Cranberry Sherbet Cream, Arrowroot English Apricot Orange Gelatin Creams, Neapolitan Croquettes, Ice Cream Cucumber Sorbet Curacao Ice Cream Currant and Raspberry Water Ice Water Ice Custard, Frozen
Directions for Freezing Duchess Mousse
Egyptian Mousse English Apricot Cream
Foreword Frappe Frozen Apricots Bananas Coffee Chocolate Custard Fruits Peaches, No. 1 Peaches, No. 2 Pineapple Plum Pudding Puddings and Desserts Raspberries Strawberries Watermelon Fruit Salad, Iced Water Ice, Mille Fruits, Frozen
Gelatin Cream, Orange Ice Cream German Cherry Biscuits Ginger Ice Cream Water Ice Glace, Bomb Charlotte Glaces, Biscuits Gooseberry Sorbet Grape Water Ice Green Gage Ice Cream
Hot Chocolate Sauce
Ice, Apple Apricot Cherry Currant and Raspberry Water Currant Water Ginger Water Grape Water Lemon Water Mille Fruit Water Orange Water Pineapple Water Pomegranate Water Raspberry Water Strawberry Water Sour Sop Ice Cream, Apple Apricot Banana Biscuit Bisque Brown Bread Burnt Almond Caramel Caramel, No. 1 No. 2 Chocolate Coffee Croquettes Curacao Gelatin Ginger Green Gage Lemon Maraschino Orange Peach No. 1 No. 2 Pineapple Pistachio Raspberry Strawberry Vanilla Walnut Ice Creams, Directions for Freezing from Condensed Milk Philadelphia Quantities for Serving Sauces for Time for Freezing To Mold To remove from Molds To repack Use of Fruits in Iced Cabinet Pudding Cake Fruit Salad Rice Pudding with Compote of Oranges Ices, To Mold To Remove from Molds
Lalla Rookh Lemon Ice Cream Water Ice Lillian Russell
Maple Panachee Sauce Maraschino Ice Cream Melba, Peaches Merry Widow, The Mille Fruit Water Ice Mint Sherbet Monte Carlo Pudding Montrose Pudding Sauce Mousse Burnt Almond Coffee Duchess Egyptian Pistachio Rice with Compote of Mandarins
Neapolitan Blocks Creams Nesselrode Pudding Americana Nut Sauce
Orange Gelatin Cream Ice Cream No. 1 No. 2 Sauce Sherbet Souffle Water Ice
Parfait Quick Cafe Quick Caramel Quick Chocolate Quick Strawberry Panachee, Maple Peach Ice Cream Peaches No. 1, Frozen No. 2, Frozen Melba Philadelphia Ice Creams Pineapple, Frozen Ice Cream Water Ice Pistachio Ice Cream Mousse Plombiere Plum Pudding, Frozen Pomegranate Water Ice Pudding, Boston Cabinet, Iced Frozen Plum Iced Rice, with Compote of Oranges Monte Carlo Montrose Nesselrode Nesselrode, Americana Queen Sultana Tutti Frutti To Mold To Remove from Molds Punch, Roman
Quantities for Serving Queen Pudding Quick Cafe Parfait Caramel Parfait Chocolate Parfait Strawberry Parfait
Raspberry and Currant Water Ice Raspberry Ice Cream Water Ice Raspberries, Frozen Rice Mousse with Compote of Mandarins Pudding, Iced, with Compote of Oranges Roll Sultana Roman Punch
Salad, Iced Fruit Sauce, Claret Hot Chocolate Maple Montrose Nut Orange Walnut Sauces for Ice Creams Sherbet, Cranberry Mint Orange Sour Sop Tomato Sherbets Sorbet, Cucumber Gooseberry Tomato Sorbets Souffle, Orange Sour Sop Sherbet or Ice Strawberry Ice Cream Parfait, Quick Water Ice Strawberries, Frozen Sultana Pudding Roll
Time for Freezing Tomato Sorbet or Sherbet To Mold Ice Creams, Ices or Puddings Remove Ice Creams, Ices and Puddings from Molds Repack Ice Creams Tutti Frutti, Italian Fashion Pudding
Use of Fruits
Vanilla Ice Cream Neapolitan
Walnut Ice Cream Neapolitan Water Ice, Currant Currant and Raspberry Ginger Grape Lemon Mille Fruit Orange Pineapple Pomegranate Raspberry Strawberry Water Ices and Sherbets or Sorbets Watermelon, Frozen Walnut Sauce
INDEX
REFRESHMENTS FOR AFFAIRS
Apple and Nut Salad
Bagged Veal Banana Filling Layer Salad Baked Sweetbreads Bechamel Sauce Beef Salad, Roast Bellevue Bouillon Boiled Salt Cod Sandwiches Boned Quail Turkey Boudins a la Reine Bouillon Bellevue Chicken Clam Oyster Bread, Nut
Cake, Ice Cream Nut Poor Man's Fruit Canned Fruit Sandwiches Salmon Sandwiches Cantaloupe Salad Celery Mayonnaise Sandwiches Cheese Sandwiches Chicken a la Creme a la King Bouillon Croquettes Galantine of Mousse Salad Sandwiches Timbale Church Suppers, Suggestions for Clam Bouillon Cod Sandwiches, Boiled Salt Coffee for Large Home Affairs Cold Dishes Cooked Dressing Crab Backs a la Caracas Meat a la Dewey Salad Crabs, Deviled Ravigot Cream Cake, Ice Mushroom Sauce Croquettes, Chicken Oyster Cucumber Molds Cutlets, Lobster
Deviled Crabs Dressing, Cooked French
East Indian Salad Eggs, Mock
Filling, Banana French Dressing Potato Salad Fruit Cake, Poor Man's Jelly Sandwiches, Canned
Galantine of Chicken Glaze Grandmother's Potato Salad
Home Affairs, Coffee for Large Honolulu Sandwiches
Ice Cream Cake
Jelly, Fruit Sandwiches Jellied Veal
Lamb Salad Lamb's Sweetbreads in Paper Cases Large Home Affairs, Coffee for Layer, Banana Lobster Cutlets Newburg Salad
Macedoine Salad Man-of-War Salad Mayonnaise Sandwiches, Celery Meat Roll, Nut Meat Sandwiches Mock Eggs Molds, Cucumber Tomato Mousse, Chicken Mushroom Sauce, Cream
Nut and Apple Salad Bread Cake Meat Roll Sandwiches
Oyster Bouillon Croquettes
Pate-de-foie-gras in Aspic Poor Man's Fruit Cake Potato Salad French Grandmother's Poulet en Bellevue Poultry and Game Dishes Pudding, Salmon Puree, Tomato, a la Rorer
Quail, Boned
Ravigot Crabs Refreshments for Affairs Roast Beef Salad Roll, Nut Meat Veal
Salad, Apple and Nut Banana Cantaloupe Chicken Crab East Indian French Potato Grandmother's Potato Lamb Lobster Macedoine Man-of-War Potato Roast Beef Sandwiches, Chicken Sweetbread Tongue Salads Salmon Pudding Sandwiches, Canned Salt Cod Sandwiches, Boiled Sandwiches Boiled Salt Cod Canned Fruit Salmon Celery Mayonnaise Chicken Salad Cheese Honolulu Jelly Meat Nut Sardine Sweet Sardine Sandwiches Sauce Bechamel Cream Mushroom Suedoise Tartar Scones Shell Fish Dishes Soups Bellevue Bouillon Bouillon Chicken Bouillon Clam Bouillon Glaze Oyster Bouillon Tomato Puree a la Rorer Spanish Stew Stew, Spanish Suedoise Sauce Suggestions for Church Suppers Sweetbreads a la Bordelaise a la Creme No. 1 No. 2 a la Newburg Baked Lambs, in Paper Cases Sweetbread Salad Sweet Sandwiches
Tartar Sauce Timbale, Chicken Tomatoes a l'Algerienne en Surprise Tomato Molds Puree, a la Rorer Tongue Salad Turkey, Boned
Veal, Bagged Jellied Roll
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