PRELIMINARY PREPARATIONS

Salad dressing made
Dry ingredients and shortening mixed for biscuits
Butter and sugar mixed for spreading the biscuits
Cocoanut cakes made
Filling for sandwiches made
Custard for frozen chocolate made
Two eggs hard cooked
Orange opera fudge made

MARKET ORDER

½ pint oysters
½ pint scallops
1 ½ pound lobster, boiled
1 cream cheese
2 quarts milk
1 pint cream
3 eggs
1 pound butter
1 carrot
1 small onion
1 lemon
3 oranges
2 grapefruit
2 pressed figs
1 root celery
1 head lettuce
6 stuffed olives
1 can condensed milk
½ pound shredded cocoanut
Anchovy paste
1 pimiento
½ pound brown sugar
¼ pound chocolate
1 loaf bread
8 maraschino cherries
1 truffle or 2 ripe olives
½ tablespoon white corn syrup
3 ounces shelled almonds
Vegetable or beef extract

ANCHOVY CANAPÉ

Put
2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes.

Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.

Cut
8 slices bread in pieces 4-¼ inches long by 2 ¾ inches wide and ¼ inch thick.

SautÉ in
Butter on one side only.

Spread other side with
Anchovy paste.

Divide diagonally into 3 sections, having 2 end sections half a square.

Sprinkle end sections of the bread with
Egg yolk and the center with
Egg white.

Separate sections with narrow strips of
Pimiento.

Serve as an appetizer.

ANCHOVY CANAPÉ

SHELLFISH À LA QUEEN

Force through food chopper enough
Carrot to make ¾ cup.

Put into saucepan with
3 tablespoons butter and
1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently.

Add
4 tablespoons flour and when smooth add
1 cup boiling water in which is dissolved
1 teaspoon vegetable or beef extract, and stir until sauce boils.

Add
1 ½ teaspoons salt
1 teaspoon pepper
1 tablespoon lemon juice and a
Few grains cayenne.

Remove meat from a
1 ½ pound lobster and cut in pieces the size of scallops.

Place
½ pint oysters in strainer over bowl and rinse with
2 tablespoons cold water, reserving all liquor.

Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook
½ pint scallops 5 minutes or until tender.

To the oyster liquor add
Cream to make 1 cup; add to the sauce and bring to boiling point.

Add oysters, scallops, and lobster and serve very hot, garnished with bits of
Pimiento and
Truffles or ripe olives.

STUFFED CELERY SANDWICH

Mix
1 cream cheese with
2 tablespoons celery chopped fine
1 tablespoon chopped, stuffed olives
¼ teaspoon salt
1/8 teaspoon paprika and
Enough milk to make it the right consistency to spread.

Cut
Bread in circles ¼ inch thick. Cut centers from one-half the pieces of bread.

Spread bread with
Creamed butter and with sandwich filling.

Place a ring of bread on a whole circle of bread. Garnish each sandwich with a
Slice of stuffed olive in the center.

BUTTERSCOTCH BISCUITS

Sift together
2 cups bread flour
5 teaspoons baking powder and
½ teaspoon salt.

Work in with tips of fingers
2 tablespoons shortening, add
cup milk, stirring with a knife.

Roll thin, spread with
cup butter, creamed and mixed with
¾ cup brown sugar.

Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

BUTTERSCOTCH BISCUITS

ORANGE AND GRAPEFRUIT SALAD

Pare
3 oranges and
2 grapefruit, removing membrane with the skin, then remove sections free from membrane.

Arrange on
Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips.

Put a
Spoonful of salad dressing in the center of each star and garnish, if desired, with
Maraschino cherries.

Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of
Pineapple if desired.

Chopped nuts may be sprinkled over the salad.

CONDENSED MILK SALAD DRESSING

Beat
1 egg until thick and lemon colored, and add
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon pepper and
½ teaspoon paprika, then add
cup vinegar
cup condensed milk and
¼ cup melted butter.

Beat thoroughly, but do not cook. Chill before serving.

CHOCOLATE FLOAT

Put
2 tablespoons chocolate syrup in tall glass and fill with
Ice-cold rich milk. Shake thoroughly, add a
Spoonful of frozen chocolate and serve immediately.

CHOCOLATE SYRUP

Melt
2 squares unsweetened chocolate over boiling water, add
cup sugar and
Few grains salt and stir until well mixed.

Pour on gradually
¾ cup boiling water and stir until smooth.

Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk.

FROZEN CHOCOLATE

Put in double boiler
1 pint milk and
1 ¼ squares chocolate.

When milk is scalded and chocolate melted pour gradually onto
¾ cup sugar, mixed with
1 egg yolk and
Few grains salt.

Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add
½ cup cream, beaten stiff, and
½ tablespoon vanilla.

Freeze, using three parts ice to one part salt.

COCOANUT CAKES

Mix thoroughly
2 ½ cups shredded cocoanut
cup condensed milk and
1 teaspoon vanilla.

Beat
2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake.

Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.

ORANGE OPERA FUDGE

Cover
½ cup shelled almonds with
Boiling water, boil 1 minute; drain, cover with
Cold water, remove skins and roast in hot oven until delicately brown, then chop them.

Put in saucepan
1 cups sugar
½ tablespoon white corn syrup and
¾ cup cream.

Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of
½ orange, bit of
Orange color paste, if convenient, and
Few grains salt.

Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.