Chapter II: Part 2

Melt
2 squares unsweetened chocolate over boiling water, add
2/3 cup sugar and
Few grains salt and stir until well mixed. Pour on gradually
3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool,
turn into a jar and keep in ice box or cold place. Four times this
amount may be made and kept on hand for use with hot or iced milk.

FROZEN CHOCOLATE

Put in double boiler
1 pint milk and
1 1/4 squares chocolate. When milk is scalded and chocolate melted
pour gradually onto
3/4 cup sugar, mixed with
1 egg yolk and
Few grains salt. Return to double boiler and cook and stir for
1 minute. Chill, and just before freezing add
1/2 cup cream, beaten stiff, and
1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt.

COCOANUT CAKES

Mix thoroughly
2 1/2 cups shredded cocoanut
2/3 cup condensed milk and
1 teaspoon vanilla. Beat
2 egg whites until stiff, combine mixtures, shape into cakes, using
a knife and spoon, and allowing 1 rounding tablespoon mixture to each
cake. Place on greased tin sheets 1 inch apart. Bake in moderate
oven or at 350 degrees F. for 20 minutes.

ORANGE OPERA FUDGE

Cover
1/2 cup shelled almonds with
Boiling water, boil 1 minute; drain, cover with
Cold water, remove skins and roast in hot oven until delicately brown,
then chop them. Put in saucepan
1 1/3 cups sugar
1/2 tablespoon white corn syrup and
3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in
cold water, stirring constantly to prevent burning. Pour out onto marble
slab or large platter which has been wiped with cheesecloth wrung out
of cold water. When cool add grated rind of
1/2 orange, bit of
Orange color paste, if convenient, and
Few grains salt. Work with broad spatula until candy begins to get firm,
add chopped almonds and pack into greased tin or between bars. Cut in
cubes for serving.

* * * * *

MENU VIII

Creamed Eggs and Mushrooms with Bacon Curls Marmalade Biscuits Pineapple Salad Cooked Mayonnaise Dressing Butterscotch Parfait Arcadia Cakes Coffee

PRELIMINARY PREPARATIONS

Orange marmalade made at any time Cakes made Salad dressing made Dry ingredients and shortening for biscuits mixed Eggs hard cooked Bacon rolled ready to fry Butterscotch parfait up to point where egg whites and cream are added. These may be added and mixture frozen 4 to 6 hours in advance Lettuce washed Pineapple and nuts cut

MARKET ORDER

1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound butter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners' sugar 1/2 tablespoon corn syrup 1/2 pint salad oil

CREAMED EGGS AND MUSHROOMS WITH BACON CURLS

Put
6 eggs in top of double boiler. Cover with
Hot water, bring to boiling point, place over boiling water or on
back of range and let stand 60 minutes. Remove shells and cut eggs
in eighths lengthwise. Remove skins and stems from
1/2 pound mushroom caps and cut in slices lengthwise.
Cover stems and skins with
1 1/2 cups cold water, heat slowly to boiling point, simmer gently
20 minutes and strain. Melt
1/3 cup butter, add
1/3 cup flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. When smooth add
Stock strained from mushroom skins, with enough
Top milk or thin cream to make 3 cups. Stir until sauce boils. Sauté
mushroom caps in
1 tablespoon butter for 3 minutes. Add to sauce with the
Hard cooked eggs. When thoroughly heated turn out on a platter and
arrange
Bacon curls over the top.

4 small cooked potatoes cut in pieces or
1 cup cooked macaroni or
1 small can asparagus cut in pieces may be used instead of
mushrooms.

BACON CURLS

Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks.

MARMALADE BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or board and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and parallel with the ends. Put 1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.

QUICK ORANGE MARMALADE

Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.

PINEAPPLE SALAD

Drain juice from
1 can sliced pineapple and cut fruit in 1/4-inch cubes.
Pile in centers of
8 nests of lettuce leaves. Cover
1/4 cup pistachio nuts with
Boiling water and boil 1 minute. Remove skins and cut in fine shreds.
Sprinkle over the pineapple.
Cut
5 ripe olives in narrow strips and sprinkle over the nuts. Serve
Cooked Mayonnaise Dressing separately.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon paprika and
1/2 teaspoon mustard. Add
1/4 cup vinegar and
2 tablespoons salad oil. Stir until smooth. Add
1/2 cup hot water and cook 15 minutes in double boiler, stirring
occasionally. Cool and add
1 egg yolk slightly beaten, then add
1/2 cup oil gradually while beating constantly, and fold in
1 egg white, beaten stiff.

BUTTERSCOTCH PARFAIT

Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons butter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

ARCADIA CAKES

Scald and dry a small mixing bowl, put in
3 tablespoons butter and rub until creamy. Add slowly
1/3 cup sugar; when smooth and light add
1 egg yolk and
3 tablespoons milk. Sift in
5/8 cup pastry flour and
3/4 teaspoon baking powder. Mix well, then add
1 egg white beaten stiff. Bake in greased and floured muffin tins
not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

BUTTER CREAM, COCOA AND WHITE

Work
1/3 cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners' sugar and
1/2 teaspoon vanilla very gradually, and beat until very light.
Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

COFFEE FROSTING

Mix
1/2 tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1 1/4 cups sifted confectioners' sugar a tablespoon at a time,
beating constantly and occasionally setting over hot water to keep
it lukewarm.

PERCOLATED COFFEE II

Put in upper part of percolator coffee pot
1 cup finely ground coffee. Pour in
3 pints boiling water and percolate about 10 minutes.
Put
Cream and
Sugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee.

* * * * *

MENU IX

Chicken and Clam Bouillon with Pimiento Cream Chicken Terrapin Waffles Spiced Figs

or

Star Chicken Salad Quick Parker House Rolls Little Chocolate Cakes Pineapple Smash

PRELIMINARY PREPARATIONS

Chicken and clam bouillon made ready to reheat Pimientos ready to be added to cream Ingredients prepared for chicken terrapin or Salad made Spiced figs prepared at any time Dry ingredients mixed for waffles or Rolls baked or ready to bake Pineapple mixture cooked Cakes made

MARKET ORDER

4 pound fowl 2 quarts clams in shell 1 quart milk 1/2 pint sour cream 1/4 cup cream 1/2 pound butter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint 1/2 pound pulled figs 1/4 pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives 1/4 bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 1/2 pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries 1/8 pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil 1/2 package gelatin 1/2 pound confectioners' sugar

CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM

Wash and scrub
2 quarts soft-shell clams in shell, put in kettle with
2 cup cold water, cover and cook till shells open. Strain liquor
through double cheesecloth. Add enough
Chicken stock, well seasoned, to make 1 quart. Add more
Seasonings if needed and serve in bouillon cups with
Pimiento cream. Clams may be used as steamed clams, if desired.

PIMIENTO CREAM

Mix
1/4 cup cream
Few grains salt and
2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and
serve on bouillon or on any cream soup.

CHICKEN TERRAPIN

Mash
Yolks of 3 hard-cooked eggs, add
5 tablespoons flour
1 teaspoon mustard
1 1/4 teaspoons salt
1/4 teaspoon white pepper and
3 tablespoons melted butter. Add to
2 cups scalded milk and cook until thick. Add
Whites of 3 hard-cooked eggs, finely chopped
1 1/2 cups cooked chicken or fowl cut in cubes
1 or 2 tablespoons pimiento cut in strips
1 or 2 tablespoons green pepper cut in strips
2 tablespoons ripe olives cut in strips, and
Juice of 1 lemon. Keep hot over hot water or electric grill and serve
in patty shells reheated in the oven, or on toast. Serve with
Spiced figs.

BOILED FOWL

Clean a
4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in
1 quart boiling water with
6 slices carrot
2 stalks celery
2 slices onion
Sprig of parsley
2 teaspoons salt and
1/8 teaspoon pepper. Cool in the stock.

Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.

Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.

SPICED FIGS

Wash
1/2 pound pulled figs, and soak 1 hour in
Cold water to cover. Drain, put in saucepan with
1 cup vinegar and
1 1/2 cups sugar. Put in a cheesecloth bag
1 tablespoon whole cloves and a
12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes
or until figs are tender.

SPICED JELLY

Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or individual molds.

WAFFLES

Sift together
1 1/2 cups pastry flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soda; add slowly
1 1/4 cups sour cream or rich sour milk or a mixture of the two, and
3 egg yolks, well beaten. Fold in
3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each
waffle. Cook on hot waffle iron.

An aluminum electric waffle iron should not be greased. An iron one should be well greased.

STAR CHICKEN SALAD

Mix together
1 cup white meat of cooked chicken or fowl cut in dice
3 whites hard-cooked eggs cut in dice, and marinate with
2 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon salt and
1/8 teaspoon pepper. Cook
1 cup peeled white mushroom caps in
White stock until tender, then drain, chill and cut in small pieces. Add
1 cup celery cut lengthwise and crosswise in small pieces and
1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak
1 tablespoon gelatin in
1/4 cup cold water, dissolve over hot water and add slowly to
1 cup mayonnaise dressing. Mix with other ingredients and pack in
star-shaped mold. Chill, turn out on bed of
Lettuce leaves. Fill center and cover outside with
Mayonnaise dressing and sprinkle with
3 yolks hard-cooked eggs rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.

QUICK PARKER HOUSE ROLLS

Sift together
2 1/2 cups bread flour
1 tablespoon sugar and
1 teaspoon salt. With tips of fingers work in
2 tablespoons shortening. Add
1 yeast cake dissolved in
1/3 cup lukewarm water and
1/2 cup milk. Beat well, let rise, turn out on floured cloth or board
and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in
Melted butter, fold double, buttered side up, and place in pans close
together. Let rise and bake in hot oven 10 minutes at 425 degrees F.
and 10 minutes at 400 degrees F. Brush with melted butter just before
removing from oven.

LITTLE CHOCOLATE CAKES

Put in double boiler
2 squares chocolate, broken in small pieces
1/2 cup milk and
2 egg yolks. Cook, stirring constantly until thick and smooth. Remove
from fire and add
1 cup sugar and
3 tablespoons butter and
1 1/4 cups bread flour, alternately with
1/2 cup milk in which
1/2 teaspoon soda is dissolved. Beat well and fold in
2 egg whites beaten stiff and
1/2 teaspoon vanilla. Pour into greased individual tins and bake
15 minutes at 450 degrees F. Cover with
Cream frosting in different colors.

CREAM FROSTING

Beat
1 egg white until stiff, add
2 teaspoons cream
1/2 teaspoon vanilla and, slowly,
3/4 cup confectioners' sugar, and more if needed to make of right
consistency to spread. Divide into several portions, and color with
a bit of
Color paste, pale yellow, pink, green, or lavender.

PINEAPPLE SMASH

Boil together for 10 minutes
2 cups water and
1 cup sugar. Add
1 pint can grated pineapple and
Juice of 3 lemons. To 1 cup of mixture add
1/3 cup ice water and freeze until firm. Cool remainder and strain
over block of ice. Add just before serving
1 1/2 pints ginger ale and serve in tall glasses with a
Ball of the pineapple sherbet in each glass. Garnish with sprigs of
Mint and
Maraschino cherries.

* * * * *

MENU X

Cream of Mushroom Soup Tuna Fish à la King in Patty Cases Cabbage and Carrot Salad Thousand Island French Dressing Bran Muffins Maple Charlotte with Maple Pecan Sauce and Sponge Cake Coffee with Honey and Whipped Cream

PRELIMINARY PREPARATIONS

Sponge cake made Maple charlotte made Salad dressing made except for the addition of cream Dry ingredients and shortening mixed for bran muffins Peppers cooked Tuna fish flaked Cabbage shredded Ingredients measured for tuna fish à la king Patty cases made and baked.

MARKET ORDER

1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound shelled pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin

CREAM OF MUSHROOM SOUP

Chop
Stems from 1/2 pound mushrooms, add
Skins from mushrooms
1 slice onion and
3 cups chicken stock or 3 cups water in which carrots have been
cooked, or 3 cups hot water in which 3 chicken bouillon cubes have
been dissolved. Simmer 20 minutes and strain. Melt
4 tablespoons butter or margarine, add
4 tablespoons flour mixed with
1 1/2 teaspoons salt and
1/4 teaspoon pepper. Add the strained stock and stir until soup
boils. Add
2 cups scalded milk, and when soup again boils, serve in bouillon cups.

This may be served at another meal if preferred.

TUNA FISH À LA KING IN PATTY CASES

Cook
1 large green pepper 2 minutes in boiling salted water to which
has been added
1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in
1 1/2 tablespoons butter; remove pepper and to butter add
1 tablespoon cornstarch and
1 tablespoon flour; then add
3/4 cup highly seasoned chicken stock and
1/3 cup cream. Stir until sauce boils, add the peppers
1 pound can tuna fish separated in flakes
1 pimiento cut in strips
Salt to taste and
Few drops onion juice. Peel
1/2 pound mushroom caps, sauté in
2 tablespoons butter, and add to tuna fish. Serve from the chafing
dish or in
Patty cases.

Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.

PUFF PASTE

Wash
1 cup butter, shape in circular piece, reserve 1 tablespoon, and put
remainder in pan between two pans of ice. Work the reserved butter into
1 1/2 cups bread flour, mix to a dough with
5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.

PATTY CASES

After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.

CABBAGE AND CARROT SALAD

Mix
2 cups shredded cabbage with
1/2 cup grated carrot and
1 apple cut in dice. Serve in nests of
Lettuce or cabbage leaves with
Thousand Island French Dressing.

THOUSAND ISLAND FRENCH DRESSING

Put in small jar
1 1/4 teaspoons salt
1/3 teaspoon pepper
Few grains cayenne
1/2 cup salad oil
2 tablespoons vinegar
1/4 cup chili sauce
1/2 teaspoon table sauce. Just before serving add
1/3 cup cream beaten stiff, and shake thoroughly.

BRAN MUFFINS

Beat
1 egg until light, add
2 tablespoons molasses or sugar
1 cup milk
1 cup bran
1/2 cup Graham flour or entire wheat flour
1/2 teaspoon salt
2 teaspoons baking powder and
1/2 cup seedless raisins. Mix well and bake in greased and floured
muffin pans 20 minutes at 450 degrees F.

MAPLE CHARLOTTE

Soak
1 tablespoon gelatin in
2 tablespoons cold water. Boil
2/3 cup maple syrup until it spins a thread. Add gelatin and stir
until dissolved. Pour slowly onto
2 egg whites, beaten stiff. Put in a cool place and when it begins
to stiffen fold in
2/3 cup heavy cream beaten stiff. Add
1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake
box with charlotte mixture and serve with maple pecan sauce.

MAPLE PECAN SAUCE

Boil
3/4 cup maple syrup and
2 tablespoons butter to 232 degrees F. or until syrup forms a very
soft ball when tried in cold water. Remove from fire, and add slowly
1/4 cup cream. Keep hot over hot water until ready to serve, then add
1/3 cup pecan nut meats.

MARY ANN SPONGE CAKE

Beat
2 egg whites until stiff and dry, and add
1/4 cup sugar slowly while beating. Beat
2 egg yolks, add
1/4 cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light. Combine mixtures, and fold in
gently
1/2 cup pastry flour sifted with
1/4 teaspoon baking powder. Cream
1 tablespoon lard with
1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
Cover center with greased paper. Put in cake mixture. Bake at 345
degrees F. for 30 minutes. Remove carefully from pan, remove paper
and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.

COFFEE WITH HONEY AND WHIPPED CREAM

Tie
1 cup ground coffee very loosely in small cheesecloth bag. Put into
coffee pot with
6 cups cold water and
Several egg shells. Let stand 1 hour. Bring to boiling point and boil
5 minutes. Add
1/2 cup cold water and let stand 3 minutes. Serve coffee with
Honey to sweeten instead of sugar, and
Cream whipped.

End of Project Gutenberg's For Luncheon and Supper Guests, by Alice Bradley