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
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
cup heavy cream until stiff, and gradually beat in
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
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.