For Luncheon and Supper Guests

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
½ pint sour cream
¼ cup cream
½ pound butter
9 eggs
1 onion
1 green pepper
4 lemons
1 carrot
1 bunch mint
½ pound pulled figs
¼ pound mushrooms
2 roots celery
1 head lettuce
Chicken stock
1 can pimientos
4 ripe olives
¼ bottle commercial pectin
1 pound Brazil nuts
1 can grated pineapple
1 ½ pints ginger ale
1 pint mayonnaise dressing
8 maraschino cherries
⅛ pound chocolate
1 yeast cake
Color pastes
Parsley
2 tablespoons salad oil
½ package gelatin
½ 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.

CHICKEN AND CLAM BOUILLION

PIMIENTO CREAM

Mix
¼ 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 ¼ teaspoons salt
¼ 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 ½ 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 ¼ 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
⅛ 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
½ pound pulled figs, and soak 1 hour in
Cold water to cover. Drain, put in saucepan with
1 cup vinegar and
1 ½ 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
¼ cup commercial pectin, boil ½ minute and turn into glasses or individual molds.

WAFFLES

Sift together
1 ½ cups pastry flour
½ teaspoon salt
1 teaspoon sugar
½ teaspoon soda; add slowly
1 ¼ 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
¼ teaspoon salt and
⅛ 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
¼ 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 ½ 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
⅓ cup lukewarm water and
½ cup milk.

Beat well, let rise, turn out on floured cloth or board and roll lightly ⅓ 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
½ 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 ¼ cups bread flour, alternately with
½ cup milk in which
½ teaspoon soda is dissolved.

Beat well and fold in
2 egg whites beaten stiff and
½ 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
½ teaspoon vanilla and, slowly,
¾ 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
⅓ cup ice water and freeze until firm.

Cool remainder and strain over block of ice. Add just before serving
1 ½ 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.

PINEAPPLE SMASH

MENU X

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
½ pound fresh mushrooms
1 small cabbage
1 carrot
1 head lettuce
1 large green pepper
4 ½ cups chicken stock or
5 chicken bouillon cubes
1 pimiento
1 cup bran
¼ cup chili sauce
1 ½ cups maple syrup
¼ pound shelled pecans
¼ pound coffee
¼ pint honey
½ cup salad oil
2 ounces Graham flour
3 ounces seedless raisins
½ package gelatin

CREAM OF MUSHROOM SOUP

Chop
Stems from ½ 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 ½ teaspoons salt and
¼ 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
⅛ teaspoon soda.

Drain and cut in strips. Cook 5 minutes in
1 ½ tablespoons butter; remove pepper and to butter add
1 tablespoon cornstarch and
1 tablespoon flour; then add
¾ cup highly seasoned chicken stock and
⅓ 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
½ 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.

TUNA FISH À LA KING

PUFF PASTE

Wash
1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice.

Work the reserved butter into
1 ½ cups bread flour, mix to a dough with
⅝ cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll ¼ 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 ¼ way round, pat, lift, roll ¼ 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