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Grapefruit Baskets with Mints
Open Cheese and Bacon Sandwich
Mixed Sweet Pickles
Crab Meat and Tomato Jelly Salad
Egg Biscuits
Orange Layer Cake
Iced Coffee with Vanilla


PRELIMINARY PREPARATIONS

Grapefruit prepared and put on ice
Cheese grated (or chopped) for sandwiches
Bacon cut same length as bread slices
Pickles may be made at any time
Tomato jelly and mayonnaise dressing made
Eggs, hard cooked
Celery (or endive) cut and put in cold water
Crab meat picked over and put on ice
Lettuce washed and put on ice in cheesecloth
Cake baked and one layer frosted
Cake filling made, except the whipped cream
Dry ingredients and shortening for biscuits combined

MARKET ORDER

½ pound crab meat
¾ pound bacon
¾ pound cheese
½ pint milk
1 pint cream
¾ pound butter
1 dozen eggs
½ pint salad oil
4 grapefruit
1 head lettuce
2 roots celery or ½ pound endive
5 oranges
2 lemons
1 green pepper
1 onion
¼ can (½ pint) tomatoes
2 ounces (8) cream peppermints
¼ pound cluster raisins
1 loaf bread
¼ pound candied cherries
1 ½ doz. small sweet cucumber pickles
2 yards narrow ribbon
Small fresh flowers or fresh mint leaves
½ package gelatin
¼ pound finely ground coffee

GRAPEFRUIT BASKETS

Cut in two
4 grapefruit.

Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks.

Sprinkle pulp of each half with
1 cream peppermint, broken in pieces, and chill.

Bring the two strips of skin together above the grapefruit and tie together with
Narrow ribbon, for the handle. Insert in the knot a sprig of
Flowers, berries or mint, and place on doily on individual serving plates.

GRAPEFRUIT BASKET

GRAPEFRUIT BASKET

OPEN CHEESE AND BACON SANDWICH

Beat
3 eggs until light, add
¾ pound soft cheese grated or put through food chopper
1½ teaspoons table sauce
¾ teaspoon salt
½ teaspoon paprika
Few grains cayenne.

Mix well and spread on
8 slices bread cut one-third inch thick.

Cut
¾ pound bacon in very thin slices the length of the slice of bread.

Make bacon still thinner by pressing each strip on a board with a broad knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven.

MIXED SWEET PICKLES

Put in small agate or enamel saucepan
1 cup vinegar
½ cup sugar
¼ teaspoon peppercorns
¼ teaspoon blades of mace
¼ teaspoon whole cloves, and cook 2 minutes.

Add
½ cup candied cherries, cook 5 minutes; skim out, add
½ cup large Malaga raisins in clusters of two or three.

Cook 10 minutes, remove raisins and add
18 small sweet cucumber pickles and cook 10 minutes.

Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.

MIXED SWEET PICKLES

MIXED SWEET PICKLES

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with
Lettuce leaves, arrange separate piles of
½ pound crab meat
3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
½ pound endive cut in small pieces, and
Tomato jelly cut in cubes.

Between piles place
Green pepper free from seeds and cut in strips.

Make a nest of heart leaves of lettuce in center and fill with
Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.

TOMATO JELLY

Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
½ tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery.

Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4½ inches by 8 inches.

Cut in ½ inch cubes for serving.

MAYONNAISE DRESSING

Sift into a bowl
½ teaspoon mustard
½ teaspoon sugar
½ teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly.

Measure
¾ cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken.

When very thick, add
1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.

EGG BISCUITS

Sift together
2 cups bread flour, measured after sifting once
5 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar.

Work in with fingers
2 tablespoons shortening. Add
1 egg yolk, slightly beaten, mixed with
cup milk, cutting it in with a knife.

Toss on floured cloth or board and knead 5 minutes. Shape in any way suggested below. Bake 15 minutes at 400 degrees F. Brush with milk or melted butter just before removing from the oven.

BISCUIT SHAPES

Make in small round balls and bake in muffin pans.

Bake 2 round balls in each muffin pan, brushing between with melted butter.

Bake 3 round balls in each muffin pan.

Roll ¼ inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans.

Prepare as above, sprinkling with sugar and cinnamon before rolling.

Prepare as above, sprinkling with chopped nuts and maple sugar before rolling.

Roll ¼ inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners' frosting.

Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.

Roll ½ inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.

ORANGE LAYER CAKE

Beat together until thick
2 egg yolks
¼ teaspoon grated orange rind
4 tablespoons orange juice and
½ tablespoon lemon juice. Add
¾ cup sugar gradually, continuing to beat with egg beater.

Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
¼ teaspoon soda and
¼ teaspoon salt.

Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F.

Split, put
Orange cream filling between layers, and frost top with
Boiled orange frosting.

ORANGE CREAM FILLING

Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar.

Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water.

Add
½ teaspoon salt and
1 ½ tablespoons lemon juice.

Cool and fold in
1 cup cream beaten stiff.

BOILED ORANGE FROSTING

Put
1 cup sugar and
¼ cup water in a small saucepan.

Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan.

Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
½ tablespoon orange juice and spread on cake.

2 egg whites may be used instead of egg yolks if preferred.

ICED COFFEE WITH VANILLA

Add to
6 cups cold boiled or percolated coffee
½ teaspoon vanilla
1 cup cream and
Sugar to taste.

Serve in tall glasses with
Cracked ice.

ICED COFFEE

ICED COFFEE



                                                                                                                                                                                                                                                                                                           

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