For Luncheon and Supper Guests

ORANGE MOUSSE

ORANGE MOUSSE

Put in saucepan
¾ cup sugar, add
Grated rind of 1 orange and
¼ cup cold water. Stir and boil 1 minute.

Soak
1 teaspoon gelatin in
2 tablespoons cold water and dissolve in the hot syrup.

Add
⅔ cup orange juice and
2 tablespoons lemon juice.

Place on ice, and when it begins to thicken, fold in
1 ½ cups cream beaten stiff,
¼ cup pistachio nuts, shredded,
¼ cup candied cherries cut in pieces.

Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices.

Molds may be decorated with
Pistachio nuts and
Candied cherries, before filling with mixture.

SOUR CREAM DROP COOKIES

Cream
¼ cup butter or margarine. Add gradually
½ cup sugar and
1 egg, well beaten.

Dissolve
¼ teaspoon soda in
¼ cup rich sour cream.

Add to first mixture alternately with
1 ¼ cups pastry flour sifted with
¼ teaspoon salt and
2 teaspoons baking powder. Add
½ teaspoon vanilla
¼ cup raisins cut in pieces and
¼ cup nut meats cut in pieces.

Drop by spoonfuls on greased tin sheet, and bake in a moderate oven.

Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking.

SOUTH AMERICAN CHOCOLATE

Melt
½ pound (1 cake) vanilla sweet chocolate over hot water, add slowly
1 cup strong hot coffee and boil 1 minute. Add to
6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes.

Serve with
Whipped cream sweetened and flavored, or chill and serve in tall glasses with

Cracked Ice.

MENU V

PRELIMINARY PREPARATIONS

Molasses pie made
Celery cooked for celery sauce
Mayonnaise and Russian dressing made
Dry ingredients and shortening mixed for biscuits
Lettuce washed
Fruit prepared for cocktail
Cheese grated
Tea made

MARKET ORDER

1 pint selected oysters or
½ pound cheese
4 eggs
1 cup milk
⅔ cup cream
½ pound butter
2 roots celery
1 large or 2 small heads California lettuce
1 orange
3 lemons
8 apples (perfect in shape and uniform in size)
¼ pound white or Tokay grapes
1 loaf bread
¼ cup chili sauce
¼ pound demi-tasse sugar
1 ½ cups molasses
½ pound walnuts
4 individual tea bags
1 quart ginger ale
⅓ cup maraschino cherries
¼ pound common crackers
1 chicken bouillon cube or chicken stock
1 pimiento
1 green pepper
½ cup mayonnaise dressing
Parsley

APPLE BALL COCKTAIL

Cut tops from stem end of 8 choice apples.

Remove inside of apples with a French ball cutter, putting balls in
2 cups cold water with
Juice of 1 lemon.

Reserve tops of apples, cores, and small pieces for apple sauce. Put
Apple shells in
1 quart cold water to which is added
1 teaspoon salt.

Remove skins and seeds from
¼ lb. (1 cup) white grapes.

Just before serving drain apple shells. Remove apple balls from the water.

Drain and mix with the
White grapes and with
⅓ cup maraschino cherries and fill apple shells.

Mix
3 tablespoons syrup from maraschino cherries with
Juice of ½ orange and put over the apple balls.

Serve apple shells in individual dishes or cocktail glasses surrounded with
Crushed Ice.

Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.

APPLE SAUCE

Put in saucepan
Tops, cores, and small pieces of apple removed in the making of apple shells.

Add
¾ cup water in which apple balls were soaked and cook gently until apple is soft.

Rub through a strainer. Add
¾ cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.

SAUTÉD OYSTERS

Put
1 pint oysters in strainer over a bowl and over them pour
2 tablespoons cold water, reserving liquid.

Pick over oysters, removing any bits of shell that may adhere to tough muscle.

Crush
5 common crackers on board with rolling pin or put through food chopper, and sift the
Crumbs. There should be ½ cup.

Coat each oyster with the cracker crumbs.

Sauté in
4 tablespoons melted butter or cooking oil.

When brown on one side turn and brown the other side. Cover
8 slices of toast, cut in three strips each, with
Celery sauce, and serve an oyster on each piece of toast.

CELERY SAUCE

Separate stalks from
2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 ⅓ cups.

Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or until tender.

Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube.

Melt in saucepan, chafing dish or electric grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
¾ teaspoon salt and
⅛ teaspoon pepper.

Stir until smooth and add the
2 cups celery water and chicken stock.

Stir and boil 1 minute. Add
Cooked celery and bring to boiling point.

Mix
1 egg yolk and
⅔ cup cream.

Add to first mixture and cook 2 minutes over hot water, stirring constantly.

CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding
1 cup grated cheese when celery is added.

Stir until cheese is melted. Add
½ teaspoon table sauce, then add
1 egg yolk and
⅔ cup cream as above and cook over hot water 2 minutes, stirring constantly.

Serve on
Toast or crackers.

1 egg white beaten stiff may be added just before serving.

LETTUCE WITH RUSSIAN DRESSING

Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with

Russian Dressing or with Thousand Island Dressing.

Dressing may be passed separately if preferred.

RUSSIAN DRESSING

Measure
½ cup mayonnaise dressing, add
¼ cup chili sauce
1 tablespoon pimiento cut in small pieces
1 tablespoon green pepper cut in small pieces and
1 tablespoon celery cut in small pieces, and mix thoroughly.

THOUSAND ISLAND DRESSING

Add to
Russian Dressing just before serving
¼ cup cream, beaten stiff.

1921 CHILI SAUCE

Force through food chopper
3 green bell peppers
1 red bell pepper and
4 large onions.

Put in saucepan with
12 large tomatoes or
1 quart canned tomato
1 quart vinegar
1 cup sugar
¼ teaspoon oil of clove
¼ teaspoon oil of cinnamon
3 tablespoons salt
¾ teaspoon allspice
¾ teaspoon mustard
¾ teaspoon soda and
1 tablespoon table sauce.

Cook until soft and rub through purée sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency.

ORANGE BISCUITS

Sift together
2 cups bread flour
5 teaspoons baking powder and
1 teaspoon salt.

With tips of fingers rub in
2 tablespoons shortening.

Twenty minutes before the meal is to be served add
⅞ cup milk, mixing with a knife.

Roll out ¾ inch thick and cut with round cutter 1 inch in diameter.

Place close together on a greased tin sheet. Break
16 lumps demi-tasse loaf sugar in halves and squeeze the
Juice of ½ orange.

Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit.

Grate
Orange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F.

PLAIN PASTRY

Put in mixing bowl
5 tablespoons shortening
3 tablespoons ice water and
½ teaspoon salt, and work until creamy, using wooden spoon.

Add
1 cup pastry flour and mix by cutting with a knife.

Sprinkle pastry cloth or board with
2 tablespoons flour.

Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim.

MOLASSES PIE

Put in mixing bowl
¾ cup sugar
¼ cup flour and
1 teaspoon salt and mix well. Add
1 ½ cups molasses
3 egg yolks slightly beaten
3 tablespoons melted butter
¾ cup nut meats cut in fine pieces.

When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with

Meringue. Bake 12 minutes. Cool before serving.

MOLASSES PIE

MERINGUE

Beat
4 egg whites until stiff and dry.

Beat in gradually
⅓ cup powdered sugar
1/8 teaspoon salt and
½ teaspoon vanilla.

Remove egg beater and fold in
⅓ cup powdered sugar.

Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.

ICED TEA WITH GINGER ALE

Bring to boiling point
1 quart fresh cold water. Add
4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea.

Cover
and let stand 2 minutes. Strain over a
Large piece of ice.

Just before serving add
1 quart ginger ale. Serve with
Sugared lemon slices.

SUGARED LEMON SLICES

Cut in slices
2 large lemons and lay on a plate. Sprinkle with
4 tablespoons sugar. Turn over and sprinkle with
2 tablespoons sugar. Just before serving arrange
Lemon on lemon plate with lemon fork.Put any extra
Syrup into the tea. Use one or more slices lemon in each glass of tea.

MENU VI

PRELIMINARY PREPARATIONS

Cream caramel layer cake made, filled and frosted
Pepper jam filling made
Materials prepared for chow mein or chop suey
Fruit (except banana) ready for salad
Mayonnaise dressing made
Lettuce washed

MARKET ORDER

1 ½ pounds pork chops or 1 large broiler
1 cream cheese
1 pint cream
½ pint milk
½ pound butter
5 eggs
1 onion
1 bunch celery
¼ pound dried mushrooms
3 red peppers or 1 small can pimientos
1 lemon
1 banana
1 head lettuce
½ loaf dark Graham bread
½ loaf white bread
Chicken stock
Soyu sauce
½ cup canned apricots
¾ cup pineapple and syrup
¾ cup maraschino cherries and syrup
1 package small round crackers
4 stuffed olives
1 package confectioners' sugar
¼ pound coffee
3 cups salad oil
2 ounces chocolate
⅓ cup mayonnaise dressing
1 teaspoon gelatin

For Chop Suey

6 Chinese water chestnuts
½ pound bean sprouts
¼ pound (1 can) bamboo shoots

Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers.

CHOW MEIN

Cut in 1-inch strips
1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with
2 tablespoons fat. Add
1 cup water or stock mixed with
1 teaspoon cornstarch.

Simmer 3 minutes or until, meat is tender. In another frying pan put
2 tablespoons fat, add
1 onion cut lengthwise in very fine pieces.

Cook 3 minutes, add
1 bunch celery cut in very fine strips 2 inches long, and
¼ pound dried mushrooms soaked 2 hours in
Cold water, drained and cut in thin slices.

Cook 3 minutes, stirring constantly. Combine mixtures, add
1 teaspoon salt
¼ teaspoon pepper and
Few grains cayenne.

Pour over fried noodles.

If desired ½ pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein pass
Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

FRIED NOODLES

Beat
1 egg slightly, add
½ teaspoon salt and
Flour enough to make a very stiff dough.

Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in

1 pint salad oil. Drain on soft paper.

CHOP SUEY

Cut in 1-inch strips
1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in
2 tablespoons chicken or other fat.

Cut
1 cup celery in thin slices crosswise, add
1 onion peeled and cut in thin slices
6 mushroom caps peeled and sliced
6 Chinese water chestnuts peeled and sliced.

Cook vegetables 5 minutes in
2 tablespoons chicken fat or butter. Add
½ pound bean sprouts
¼ pound bamboo shoots cut in diamond-shaped pieces
1 teaspoon Soyu sauce
2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with

Salt and
Few grains pepper.

PEPPER JAM SANDWICHES

Cut an equal number of slices of
Dark Graham bread and
White bread, remove crusts, and spread bread with
Creamed butter.

On one slice of white bread spread
Pepper jam, cover with slice of Graham bread, spread with
Butter and pepper jam and cover with a slice of white bread.

Make other sandwiches with Graham bread on the outside and white bread for the center layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.

PEPPER JAM

Drain
1 small can pimientos and force through food chopper.

Put in saucepan, add
¾ cup sugar and
½ cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam.

Pour in small sterilized glasses and when cool cover with melted paraffin.

If preferred, use
3 sweet red peppers in place of pimientos.

Remove seeds, force through food chopper, sprinkle with
Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

FROZEN FRUIT SALAD

Beat
⅔ cup heavy cream until stiff, and gradually beat in
⅓ cup mayonnaise dressing
1 teaspoon gelatin soaked in
3 tablespoons pineapple syrup and dissolved over hot water
1 teaspoon powdered sugar
2 tablespoons lemon juice and
1 tablespoon maraschino syrup.

Fold in
½ cup canned apricots, cut in small pieces
1 banana, cut lengthwise and crosswise in small pieces
¾ cup pineapple, cut in dice
½ cup maraschino cherries, cut in slices.

Freeze like ice cream. Remove with round ice cream scoop, and serve on
Heart leaves of lettuce.

Cut
Maraschino cherries in 4 pieces lengthwise and put on top of each salad.

CRACKERS AND CHEESE

Moisten
Cream cheese with
Milk to make of consistency to spread easily.

Spread on
Small round crackers.

Put thin slice
Stuffed olive in center of each cracker and a tiny
Cheese ball sprinkled with
Paprika in hole of olive.

Do not spread crackers till ready to serve. Cheese balls may be made in advance.

CRACKERS AND CHEESE

CREAM CARAMEL LAYER CAKE

Beat until thick
¾ cup heavy cream
1 cup sugar and
¼ cup water.

Add
1 cup bread flour sifted with
2 teaspoons baking powder and
¼ teaspoon salt.

Add
3 egg yolks and
1 whole egg, well beaten, and
2 tablespoons chocolate caramel syrup.

Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with

Chocolate Caramel Frosting between and on top.

CHOCOLATE CARAMEL SYRUP

Melt
2 squares bitter chocolate over hot water.

In a saucepan put
¾ cup sugar and
¼ cup water, and cook until it forms a dark brown syrup.

Add
½ cup boiling water and cook until thick.

Add slowly to the melted chocolate and stir until smooth.

CHOCOLATE CARAMEL FROSTING

For frosting boil
Chocolate caramel syrup remaining from cake and cook to soft-ball stage.

Beat
2 egg whites until stiff and continue beating while slowly adding the syrup.

Then add, a little at a time, enough
Sifted confectioners' sugar to make of right consistency to spread.

CHOCOLATE CARAMEL MILK SHAKE

Add to
⅔ glass iced milk
2 to 3 tablespoons chocolate caramel syrup.

Mix well and strain into glass.

PERCOLATED COFFEE I

Put
1 cup finely ground coffee in upper part of glass coffee pot, put
6 cups hot water in lower part.

Light alcohol lamp.

When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.

MENU VII

PRELIMINARY PREPARATIONS

Salad dressing made
Dry ingredients and shortening mixed for biscuits
Butter and sugar mixed for spreading the biscuits
Cocoanut cakes made
Filling for sandwiches made
Custard for frozen chocolate made
Two eggs hard cooked
Orange opera fudge made

MARKET ORDER

½ pint oysters
½ pint scallops
1 ½ pound lobster, boiled
1 cream cheese
2 quarts milk
1 pint cream
3 eggs
1 pound butter
1 carrot
1 small onion
1 lemon
3 oranges
2 grapefruit
2 pressed figs
1 root celery
1 head lettuce
6 stuffed olives
1 can condensed milk
½ pound shredded cocoanut
Anchovy paste
1 pimiento
½ pound brown sugar
¼ pound chocolate
1 loaf bread
8 maraschino cherries
1 truffle or 2 ripe olives
½ tablespoon white corn syrup
3 ounces shelled almonds
Vegetable or beef extract

ANCHOVY CANAPÉ

Put
2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes.

Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.

Cut
8 slices bread in pieces 4-¼ inches long by 2 ¾ inches wide and ¼ inch thick.

Sauté in
Butter on one side only.

Spread other side with
Anchovy paste.

Divide diagonally into 3 sections, having 2 end sections half a square.

Sprinkle end sections of the bread with
Egg yolk and the center with
Egg white.

Separate sections with narrow strips of
Pimiento.

Serve as an appetizer.

ANCHOVY CANAPÉ

SHELLFISH À LA QUEEN

Force through food chopper enough
Carrot to make ¾ cup.

Put into saucepan with
3 tablespoons butter and
1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently.

Add
4 tablespoons flour and when smooth add
1 cup boiling water in which is dissolved
1 teaspoon vegetable or beef extract, and stir until sauce boils.

Add
1 ½ teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice and a
Few grains cayenne.

Remove meat from a
1 ½ pound lobster and cut in pieces the size of scallops.

Place
½ pint oysters in strainer over bowl and rinse with
2 tablespoons cold water, reserving all liquor.

Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook
½ pint scallops 5 minutes or until tender.

To the oyster liquor add
Cream to make 1 cup; add to the sauce and bring to boiling point.

Add oysters, scallops, and lobster and serve very hot, garnished with bits of
Pimiento and
Truffles or ripe olives.

STUFFED CELERY SANDWICH

Mix
1 cream cheese with
2 tablespoons celery chopped fine
1 tablespoon chopped, stuffed olives
¼ teaspoon salt
1/8 teaspoon paprika and
Enough milk to make it the right consistency to spread.

Cut
Bread in circles ¼ inch thick. Cut centers from one-half the pieces of bread.

Spread bread with
Creamed butter and with sandwich filling.

Place a ring of bread on a whole circle of bread. Garnish each sandwich with a
Slice of stuffed olive in the center.

BUTTERSCOTCH BISCUITS

Sift together
2 cups bread flour
5 teaspoons baking powder and
½ teaspoon salt.

Work in with tips of fingers
2 tablespoons shortening, add
⅞ cup milk, stirring with a knife.

Roll thin, spread with
⅓ cup butter, creamed and mixed with
¾ cup brown sugar.

Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

BUTTERSCOTCH BISCUITS

ORANGE AND GRAPEFRUIT SALAD

Pare
3 oranges and
2 grapefruit, removing membrane with the skin, then remove sections free from membrane.

Arrange on
Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips.

Put a
Spoonful of salad dressing in the center of each star and garnish, if desired, with
Maraschino cherries.

Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of
Pineapple if desired.

Chopped nuts may be sprinkled over the salad.

CONDENSED MILK SALAD DRESSING

Beat
1 egg until thick and lemon colored, and add
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon pepper and
½ teaspoon paprika, then add
⅓ cup vinegar
⅓ cup condensed milk and
¼ cup melted butter.

Beat thoroughly, but do not cook. Chill before serving.

CHOCOLATE FLOAT

Put
2 tablespoons chocolate syrup in tall glass and fill with
Ice-cold rich milk. Shake thoroughly, add a
Spoonful of frozen chocolate and serve immediately.

CHOCOLATE SYRUP

Melt
2 squares unsweetened chocolate over boiling water, add
⅔ cup sugar and
Few grains salt and stir until well mixed.

Pour on gradually
¾ 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 ¼ squares chocolate.

When milk is scalded and chocolate melted pour gradually onto
¾ 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
½ cup cream, beaten stiff, and
½ tablespoon vanilla.

Freeze, using three parts ice to one part salt.

COCOANUT CAKES

Mix thoroughly
2 ½ cups shredded cocoanut
⅔ 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
½ 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 ⅓ cups sugar
½ tablespoon white corn syrup and
¾ 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
½ 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

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

½ pound bacon
1 ½ pints cream
1 quart milk
11 eggs
½ pound butter or margarine
½ pound fresh mushrooms
½ cup orange marmalade
1 head lettuce
1 can sliced pineapple
2 ounces pistachio nuts
5 ripe olives
½ pound brown sugar
½ pound walnuts
¼ pound coffee
1 tablespoon cocoa
1 package confectioners' sugar
½ tablespoon corn syrup
½ 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
½ pound mushroom caps and cut in slices lengthwise.

Cover stems and skins with
1 ½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain.

Melt
⅓ cup butter, add
⅓ cup flour mixed with
¾ 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
⅞ cup milk, stirring with a knife.

Toss on a floured cloth or board and roll out ¼ inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make ½-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
½ 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 ½ 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 ½ 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
¼ 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 ¼-inch cubes.

Pile in centers of
8 nests of lettuce leaves.

Cover
¼ 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 ½ teaspoons salt
½ teaspoon paprika and
½ teaspoon mustard. Add
¼ cup vinegar and
2 tablespoons salad oil.

Stir until smooth. Add
½ cup hot water and cook 15 minutes in double boiler, stirring occasionally.

Cool and add
1 egg yolk slightly beaten, then add
½ cup oil gradually while beating constantly, and fold in
1 egg white, beaten stiff.

BUTTERSCOTCH PARFAIT

Put in small saucepan
1 ¼ cups brown sugar
2 tablespoons butter and
1 ½ 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 ½ cups heavy cream beaten stiff and
½ 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.

BUTTERSCOTCH PARFAIT

ARCADIA CAKES

Scald and dry a small mixing bowl, put in
3 tablespoons butter and rub until creamy.

Add slowly
⅓ cup sugar; when smooth and light add
1 egg yolk and
3 tablespoons milk.

Sift in
⅝ cup pastry flour and
¾ 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
⅓ cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners' sugar and
½ 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
½ tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1 ¼ 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 ½ cup milk and used for the coffee.

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