PRELIMINARY PREPARATIONS

Fruit cup ready to chill
Ham prepared for the sandwiches
Tomatoes peeled and placed in ice box
Salad dressing made
Fig marguerites made
Candied mint leaves prepared
Ice cream ready to freeze
Jelly made

MARKET ORDER

1 pound cooked ham
1 cream cheese (Roquefort flavor if desired)
1 quart milk
1 pint cream
½ pound butter
6 eggs
½ pound white grapes
3 or 4 oranges
2 lemons
1 pound (4 small) tomatoes
1 green pepper
1 head lettuce
1 bunch mint
½ can sliced pineapple
8 maraschino cherries
2 tablespoons mayonnaise dressing
½ pint raspberry or strawberry syrup
¼ pound figs
2 ounces walnut meats
1 ounce tea
pound cocoa
1 loaf sandwich bread
½ pint grape or currant jelly or juice
Oil of spearmint
1 package small round crackers
1 ounce marshmallow cream
1 cup salad oil
Loaf sugar

FRUIT CUP

Remove skin and seeds from
½ pound white grapes. If grapes are firm, boiling water may be poured over them and allowed to stand 1 minute, when skins will come off easily.

Pare
2 oranges, removing white part with the skin, and remove sections free from membrane.

Cut
4 slices canned pineapple in dice. Mix the fruit with
cup sugar
1 tablespoon lemon juice
½ cup orange juice
½ cup syrup from canned pineapple, and
Few grains salt.

Put into ice cream freezer, surround with ice and salt, and stir occasionally until juice begins to freeze. Serve in cocktail glasses, garnishing each glass with a

Maraschino cherry.

FRUIT CUP

HOT HAM SANDWICHES

Put
1 pound cooked ham through food chopper. Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well.

Cut
Bread in sixteen ¼-inch slices, spread eight slices bread with the ham mixture, cover with remaining bread and press slices firmly together. Cut each sandwich in three strips.

Beat
2 eggs slightly and add
2 cups milk. Dip sandwiches, one at a time, in this mixture, and sautÉ in butter, cooking on one side until browned, and then turning and browning the other side. Serve very hot.

Other meat, or marmalade or jam may be used in sandwiches in place of ham.

HOT HAM SANDWICHES

GRAPE OR CURRANT JELLY

Wash and pick over
Fruit. Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp. Let drip through double piece of cheesecloth, rinsed in cold water, over night or till juice no longer drips. Do not squeeze.

To
1 tablespoon juice add
1 tablespoon alcohol; stir and let stand 10 minutes.

If &#8532 of the mixture is cloudy use
&#8532 cup sugar to each cup juice. If all is cloudy use equal parts sugar and juice. (This is called the Pectin Test.) Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into kettle, bring to boiling point, add required amount of sugar and cook to 220 degrees F. or until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. Then skim and pour into sterilized glasses.

Second Extraction

Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.

Third Extraction

Proceed as for second extraction. Oftentimes the juice from second and third extractions may be combined before being made up into jelly. By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled.

TOMATO SALAD WITH CHEESE DRESSING

Cut
4 tomatoes in halves in such a way that they come apart in points.

Arrange each half in a nest of
Lettuce leaves. In the center of tomato pile
Cream cheese forced through a coarse strainer. In center of cheese put a
Few bits of green pepper finely chopped. Serve with cheese dressing.

TOMATO SALAD

CHEESE DRESSING

Mix
2 tablespoons mayonnaise dressing with
2 tablespoons cream cheese. Add
½ teaspoon salt
½ teaspoon table sauce
½ teaspoon paprika and add very slowly
¼ cup salad oil, beating with egg beater until very thick. Add slowly 1 ½ tablespoons vinegar. Keep in cool place till ready to serve.

Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.

COCOA ICE CREAM

Mix very thoroughly
½ cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch.

Add slowly
2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward.

Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries or strawberries, and freeze.

If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.

Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.

FIG MARGUERITES

Put in top of double boiler
cup sugar and
3 tablespoons water.

Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water.

Add
1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape.

Add
1 tablespoon marshmallow cream and ¼ teaspoon vanilla, and fold over and over until again stiff enough to hold its shape.

Add
cup (3) figs cut in small pieces and
cup nut meats cut in small pieces.

Pile on
Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers.

Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness.

MARSHMALLOW FROSTING

Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked.

CANDIED MINT LEAVES

Wipe
Fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in
Egg white slightly beaten.

Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side of the mint leaves.

Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry.

Serve in
Tea with
Sliced lemon and
Loaf sugar.

TEA

Half fill a perforated tea spoon or tea ball with
Orange Pekoe, or other preferred tea.

Place in cup, add fresh
Boiling water, until cup is two-thirds full. Remove tea spoon as soon as tea is of the desired strength.

Two or three cups of tea can usually be made without emptying and refilling the tea spoon.