PRELIMINARY PREPARATIONS

Cookies made
Lettuce washed and put on ice
Dry ingredients and shortening for rolls mixed
Tins greased
Filling mixed for rose apples and rose apples chilled
Timbale cases made. May be reheated while cooking Newburg
Dressing made, all but bacon fat
South American chocolate prepared
Mousse made and packed, 4 to 6 hours in advance
Dry ingredients measured for Newburg
Fish cooked and flaked
Bacon cut in small pieces or
Materials prepared for potato salad and dressing made

MARKET ORDER

½ pound bacon
2 pounds haddock
2 quarts milk
¼ cup sour cream
½ cup sour milk
1 ½ pints cream
10 eggs
½ pound butter
1 green, pepper
1 onion
2 lemons
1 head lettuce
Parsley
2 oranges
8 rose apples (small can) or small tomatoes
8 anchovies (or 1 small bottle)
2 pimientos
Brown sugar
2 ounces candied cherries
1 ounce pistachio nuts
2 ounces raisins
1 ounce nut meats
½ pound vanilla sweet chocolate
½ cup mayonnaise dressing
1 pint salad oil
½ ounce coffee
¼ pound corn meal
1 teaspoon gelatin
2 pickles

If Potato and Egg Salad is selected omit bacon and add

1 pound potatoes
2 roots celery or 1 small cabbage
½ cup cream, sweet or sour

ROSE APPLES EN SURPRISE

Hard cook
2 eggs. Reserve ½ yolk.

Chop remainder fine and mix with
2 tablespoons green pepper chopped
2 tablespoons pimiento chopped
4 anchovies chopped
½ teaspoon salt
Few grains pepper and
Few drops onion juice. Moisten with
Mayonnaise dressing.

Fill
8 rose apples or small tomatoes from which centers have been removed.

Cover with mayonnaise and garnish with
Strips of anchovy, laid crosswise.

Serve each rose apple or tomato on a small plate sprinkled with
Chopped parsley mixed with reserved egg yolk, rubbed through a strainer.

ROSE APPLES EN SURPRISE

MOCK LOBSTER À LA NEWBURG

Wipe a
2 pound haddock, remove skin and bones, sprinkle with
Salt and steam 20 minutes over boiling water.

Cool and separate in flakes. Melt
¼ cup butter, add
1 tablespoon flour mixed with
¾ teaspoon salt
1 teaspoon paprika
Few grains cayenne and
Slight grating nutmeg. Then add
½ cup milk gradually. Cook and stir until sauce boils.

Add haddock flakes and
1 pimiento cut in strips and place over hot water.

Just before serving add
2 egg yolks beaten slightly with
½ cup cream and
2 tablespoons lemon juice.

As soon as it is hot serve in
Timbale cases.

MOCK LOBSTER À LA NEWBURG

TIMBALE CASES

Sift together
½ cup bread flour
¼ teaspoon salt
1 tablespoon sugar. Add gradually
½ cup water
1 egg slightly beaten
1 tablespoon salad oil.

Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 40 seconds.

Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.

CORN MEAL ROLLS

Sift together
1 ½ cups bread flour
¼ teaspoon soda
¾ cup corn meal
3 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar.

Cut in
2 tablespoons shortening with a case knife.

Beat
1 egg, add
½ cup sour milk and combine mixtures.

Roll ½ inch thick, cut with oval cutter, brush with
Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F.

BACON SALAD

Cut
½ pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice.

Mix
2 teaspoons brown sugar
Few grains pepper
½ teaspoon paprika
¼ teaspoon mustard. Add
4 tablespoons vinegar.

Stir until smooth. Add to
½ cup of the bacon fat and bring to boiling point.

Sprinkle
Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.

POTATO AND EGG SALAD

Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.

CREAM DRESSING

Mix in double boiler
2 teaspoons flour
1 teaspoon salt
1 teaspoon mustard
1 ½ teaspoons powdered sugar and a
Few grains cayenne; add
1 teaspoon butter and
cup vinegar.

Cook over boiling water, stirring constantly until mixture thickens; add
1 egg yolk, and stir and cook 1 minute.

Cool and just before serving add
½ cup heavy cream, sweet or sour, beaten until stiff.

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
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.