1 pint selected oysters or
½ pound cheese
4 eggs
1 cup milk
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
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
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.
Grapes may be bought in cans if fresh grapes are not in market.
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 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
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
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
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
MOLASSES PIE
MERINGUE
Beat
4 egg whites until stiff and dry.
Beat in gradually
cup powdered sugar
1/8 teaspoon salt and
½ teaspoon vanilla.
Remove egg beater and fold in
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.
