PRELIMINARY PREPARATIONS

Orange marmalade made at any time
Cakes made
Salad dressing made
Dry ingredients and shortening for biscuits mixed
Eggs hard cooked
Bacon rolled ready to fry
Butterscotch parfait up to point where egg whites and cream are added.
These may be added and mixture frozen 4 to 6 hours in advance
Lettuce washed
Pineapple and nuts cut

MARKET ORDER

½ pound bacon
1 ½ pints cream
1 quart milk
11 eggs
½ pound butter or margarine
½ pound fresh mushrooms
½ cup orange marmalade
1 head lettuce
1 can sliced pineapple
2 ounces pistachio nuts
5 ripe olives
½ pound brown sugar
½ pound walnuts
¼ pound coffee
1 tablespoon cocoa
1 package confectioners' sugar
½ tablespoon corn syrup
½ pint salad oil

CREAMED EGGS AND MUSHROOMS WITH BACON CURLS

Put
6 eggs in top of double boiler.

Cover with
Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes.

Remove shells and cut eggs in eighths lengthwise.

Remove skins and stems from
½ pound mushroom caps and cut in slices lengthwise.

Cover stems and skins with
1 ½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain.

Melt
cup butter, add
cup flour mixed with
¾ teaspoon salt and
1/8 teaspoon pepper.

When smooth add
Stock strained from mushroom skins, with enough
Top milk or thin cream to make 3 cups.

Stir until sauce boils. SautÉ mushroom caps in
1 tablespoon butter for 3 minutes.

Add to sauce with the
Hard cooked eggs.

When thoroughly heated turn out on a platter and arrange
Bacon curls over the top.

4 small cooked potatoes cut in pieces or
1 cup cooked macaroni or
1 small can asparagus cut in pieces may be used instead of mushrooms.

BACON CURLS

Place thin strips of
Bacon on a board and with a broad-bladed knife press strips out as thin as possible.

Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot
Bacon fat deep enough to cover the curls of bacon.

Drain on brown paper and remove toothpicks.

MARMALADE BISCUITS

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

With tips of fingers work in
2 tablespoons shortening. Add
&#8542 cup milk, stirring with a knife.

Toss on a floured cloth or board and roll out ¼ inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make ½-inch cuts 1 inch from and parallel with the ends.

Put
1 teaspoon of orange marmalade in the center.

Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.

QUICK ORANGE MARMALADE

Remove skins in quarters from
2 oranges and
1 lemon, close to the pulp.

Break up pulp and remove seeds. Add
½ cup water and simmer in covered saucepan for 45 minutes.

Boil rind from oranges and lemons with
4 cups water in covered saucepan for 20 minutes.

Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in
2 ½ cups water in covered saucepan for 15 minutes.

Drain and discard water. Mix cooked pulp with rinds. Measure
2 cups of mixed rind and pulp, adding water if necessary to make up this amount.

Add
3 ½ cups sugar and mix well.

Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add
¼ cup commercial pectin.

Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.

PINEAPPLE SALAD

Drain juice from
1 can sliced pineapple and cut fruit in ¼-inch cubes.

Pile in centers of
8 nests of lettuce leaves.

Cover
¼ cup pistachio nuts with
Boiling water and boil 1 minute.

Remove skins and cut in fine shreds. Sprinkle over the pineapple.

Cut
5 ripe olives in narrow strips and sprinkle over the nuts.

Serve
Cooked Mayonnaise Dressing separately.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler
2 tablespoons flour
1 ½ teaspoons salt
½ teaspoon paprika and
½ teaspoon mustard. Add
¼ cup vinegar and
2 tablespoons salad oil.

Stir until smooth. Add
½ cup hot water and cook 15 minutes in double boiler, stirring occasionally.

Cool and add
1 egg yolk slightly beaten, then add
½ cup oil gradually while beating constantly, and fold in
1 egg white, beaten stiff.

BUTTERSCOTCH PARFAIT

Put in small saucepan
1 ¼ cups brown sugar
2 tablespoons butter and
1 ½ cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water.

Pour slowly onto
3 egg yolks well beaten, and beat until cold and thick.

(This mixture may be made the day before and kept in a cool place, if desired.) Fold in
3 egg whites beaten stiff
1 teaspoon vanilla
1 ½ cups heavy cream beaten stiff and
½ cup nut meats broken in pieces.

Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

BUTTERSCOTCH PARFAIT

ARCADIA CAKES

Scald and dry a small mixing bowl, put in
3 tablespoons butter and rub until creamy.

Add slowly
cup sugar; when smooth and light add
1 egg yolk and
3 tablespoons milk.

Sift in
&#8541 cup pastry flour and
¾ teaspoon baking powder.

Mix well, then add
1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick.

Remove soft centers from cakes, taking them out from the top; fill cakes with
Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with
White Butter Cream and cover entire cake with thin
Coffee Frosting.

Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

BUTTER CREAM, COCOA AND WHITE

Work
cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners' sugar and
½ teaspoon vanilla very gradually, and beat until very light.

Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add
1 tablespoon dry cocoa.

Whip
4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

COFFEE FROSTING

Mix
½ tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1 ¼ cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.

PERCOLATED COFFEE II

Put in upper part of percolator coffee pot
1 cup finely ground coffee.

Pour in
3 pints boiling water and percolate about 10 minutes.

Put
Cream and
Sugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with ½ cup milk and used for the coffee.