TX 728 .W3 Copy 1 Attractive Menus BY HARRIET WARNER Bay City, Mchigan PRICE $2.00 COPYRIGHT 1916 H, D. FORSYTH. BAY CITY. MICHIGAN .W3 We t'jiii live without fi'iends, We can live without books, But civilized men Canuot live without cooks. — Lord Lytton. 4^ JUNI2I9I6 ©CI.A4314T5 Introduction. This book has been wi-itteii because we are aware of the per- l)lexities which face the woman of today, (particularly in places Avhei'e the services of a catei-er cannot be obtained), when she undei'takes to entertain hei- friends at breakfast, luncheons and dinners, and desires to serve something out of the ordinaT-y ; even what she may glean from magazines is perhaps copied by her neighbors, and every up-to-date woman wants something dif- ferent. That the hostess herself must probably prepare the meal without the help of a maid has also been considered, and the I'ecipes we have chosen are designed to make its preparation as easy as possible. ]\fany of them can be prepared the day before. A hostess is judged to a cei'tain extent by the kind of food she provides. Certain things are good at certain times with some combinations, and very much out of place with others. THE TABLE. Have your dining room table tastefully ari-anged with snoA\' white linen, propei- napkins for each meal (many people are now using luncheon or breakfast sets, which are perfectly proper) but pure white linen is always good taste. Flowers are very effective, but, if used, choose the colors carried out in youi- menu. We will be glad to design special centerpieces for you for any special function at a very small cost. To set the table properly, fii-st lay the silence pad, then the table cloth perfectly even. Small tables may be used for large gatherings if desired. On the right of plate place knives in order to be used, edges turned toward the ])late, the soup spoon and teaspoons at right of knife.. 3 It is very good taste to lay silver as each course is served, but most Avomen prefer to lay all at once, removing tiie used sil- ver after each course. At the left of plate, place forks, tines up, in the order to l)e used ; the napkin at left of forks. Place glass at right just above the knife, and if bread and butter plate is to be used, place nt left just above the foi-ks. The favors and place cards directly in front of plate. If a family meal, usually the hostess sits at the head of table, with the host at the foot, the other members of family occupying seats at sides. When a guest is a lady, she occupies the seat at left of t'.ie host ; if a gentlenmn, the one at the right of hostess. SERVING. If the hostess has no maid, she may perhaps be able to get a couple of friends to aid her in serving a number of guests. You pei'haps already know that every dish placed in fi-ont of guests should be placed from their right ; things passed by waitei' always served at their left. GARNISHING. A few suggestions might be in place right here in i-egards to garnishing dishes. A few sprigs of parsley always being coi-rect with any meat oi- fruit. If you are in doubt as to what is proper, remember this rule : Let the garnishing be something which would be apt to be served M'ith the main ingredient of salad, if that ingi-edient wei-e served in some other way. Pickles or lemons are very good in a fisli salad, and celery and olives in a salad containing chicken. We furnish special menus for any bridal, any holiday, oi" cliil- dren's parties in any colors desired, at a small expense to you. 4 M enus. BREAKFASTS A hostess luav alv.ays be able to serve fruit as some sort is always pro('ura])]e dui-ing the entire yeai'. After the course which you would serve on individual plate from pei'haps a basket in center of table — using' fruit knives — sei've a cereal, then eggs or meat if preferred, with i-olls, gems oi- toast, and a cup of tea, coifee or cocoa, always having everything hot and tasty. BREAKFAST NO. 1. GRAPE FRUIT FLAKES GOLDEN GLOW OMELET WHEAT MUFFINS TEA, COFFEE OR COCOA Grape Fruit. rii-ape fruit cut in halves; loosen from skin by scissors all sections, and place on plates v.ith bits of fii-m jelly, sprinkle with sugar and chill before serving. The flakes may be of your own choosing, but they must be (M-isp. Serve with cream. These may be served by hostess from her place at table if desii-ed. Golden Glow Omelet. To serve six people. Break eight eggs, yolks and whites separately, beating yolks well and whites until stiff. Make a cup of thick white sauce, using one tablespoon of tiour to a good cu]) of milk and two tablespoons of butter, cool, add to this the yolks, whites and a small teaspoon of baking powder. Season well, put into a buttered bake dish and bake about twenty minutes or un- til set and slightly browned. This may be served by host. Wheat Muffins. One egg, one pint sweet milk, one-half teaspoon of salt, two teaspoons of sugar, two and one-half teasjioons of Royal l)aking powder, four cups Avhole wheat floui'. Bake about fifteen min- utes. BREAKFAST NO. 2. CANTALOUPE PANNED CHOPS CREAMED POTATOES PALM BEACH ROLLS COFFEE, TEA OR COCOA Cantaloupe. Select firm ripe fruit, chill thoroughly, cuttino' in halves, served individually with salt or sugar as one prefei's. Panned Chops. Trim and ^^'ipe small chops. Heat fi-ying pan until it smokes all over. Rub bottom with a bit of fat, lay chops in and turn every ten seconds, keeping pan very hot. Season when ])artiy done. Serve on hot platter. Creamed Potatoes. Make a cream sauce by I'ubbing two tablespoons flour into two tablespoons of butter and adding gradually t^o eui)s of cream. Add diced potatoes and season Avell. Palm Beach Rolls. Two cups pasti-y flour, two teaspoons of Baking powdci-, two teaspoons of sugar, one-half teaspoon of salt, two tablespoons of butter, and two-thirds cup of sweet milk. Mix as foi' biscuit, roll to one-third inch thickness, cut with round oi' oval cntte'-. Crease through centei- with the end of caseknife, dipped in flour. Brush one-half with butter and fold over. Bake fifteen niinnto.-; in (juick oven. BREAKFAST NO. 3. ORANGE DELIGHT DATE CEREAL * BROILED SALT MACKEREL POTATO FONDUE TOAST AND COFFEE Orange Delig-ht. Cut oi-anges in halves, loosen uj) pulp to which add small pieces of gi-ape-fi-uit, a few nuts, if desii-ed, and a cheri-y. Sweet- en to taste. Serve individually, using orange spoons. 6 Date Cereal. CV)ok one cup of cream of wheat in about a quart of water, add salt, and Avhen nearly ready to serA^e, add one-half cup of chopped dates. Serve with cream and su«;ai'. Broiled Salt Mackerel. Select a larj^e thick mackerel, cut off head and tail, and put in a lars'e pan, skin side up. Cover with cold watei' and set in cool place foi' thirty-six hours. When ready to cook, wipe dry, grease a wire broiler, lay on fish and broil over coals on flesh side until nearly done, then a minute or two on skin side. If you have no coals, bake in oven for twenty minutes. Garnish with onions and hai'd-boiled eggs and dot with ])lenty of butter, add a little lemon juice and serve hot. Potato Fondue. Add some cream to the cold potatoes, and heat, then beat until very light ; add the yolk of an egg, also the Avhite beaten stiff, separately. Put in casserole and cover with a half cup of cream and sprinkle with dry bread crumbs. Bake about fifteen minutes. BREAKFAST NO. 4. STRAWBERRIES IN BASKETS BROILED BACON AND EGGS GRAHAM MUFFINS PARAMOUNT FRIED CAKES COFFEE Strawberries in Baskets. Prepare bei'ries as for ordinary sei'ving. Heat shredded Avheat biscuit in oven befoi'e using, cut out o))long cavity to form baskets, fill with berries and serve Avith cream. Sweeten to taste. You may use any othei- fruit if desired. Broiled Bacon. Have i)an hot, keep tui-ning trimmed bacon until browned and done. Lay on center of hot platter. (Jai-nish with eggs fried in the bacon grease and pai'sley. 7 Graham Muffins. One cup graham oi- entire wheat floui". One eup flour, one- fourth eup sugar, teaspoon of salt, one cup sweet milk, one egq;, one tablespoon of melted butter, three and one-half teaspoons Royal baking powder. Mix and sift dry ingredients, add milk very gradually, the egg well beaten and melted butter. Bake in hot oven, in buttered gem pans. Paramount Fried Cakes. Two eggs, beaten light, seven level tablespoons of sugar, sev- enteen tablespoons sweet milk, two tablespoons melted buttei*. salt, one quart flour, thi-ee teaspoons of baking powder, cut witb small round cuttei", not over two inches in diameter. Fi-y in deep fat and roll in powdered sugar. These are also delicious for afternoon teas. BREAKFAST NO. 5. WENONAH APPLES CREAM OAT MEAL BOILED EGGS CINNAMON TOAST COFFEE Wenonah Apples. Cut out cores from nice firm apples, but do not peal. North- ern Spies are vei-y good. Fill center with brown sugar, butter and little cinnamon, cook until well done ])ut do not let fall to pieces. Serve cold with a spoonful of ^^•hipped cream to which you may add a nut or cheri-y. Boiled Eggs. Pour boiling water over eggs and set on back of stove for seven minutes, oi- soft boiled for three minutes. Cinnamon Toast. Toast bread cai-efully and butter. Keep hot. Take one cup of sugar, one-half cup of water and one rounding teaspoon of cinnamon, cook until it hairs. Spread over the toast while hot. This is delicious for aftenioon teas. 8 LUNCHEON NO. 1. CREAM OF TOMATO SOUP CROUTONS BAKED HAM (SOUTHERN STYLE) WITH AUNT ELLA'S MUSTARD DUCHESSE POTATOES SWEET POTATO CONES ROYAL PALM SALAD SPANISH WAFERS PEACH CUSTARD COFFEE Cream Tomato Soup. One pint tomatoes, one teaspoon of salt, one-half saltspoon of white pepper, one-half teaspoon of soda, one tablespoon of corn starch, one-third cup of buttei-, one quart of milk. Add soda and seasoning to tomatoes when boiling, add corn starch wet Avith cold water and boil ten minutes. Strain and add Mith the butter to the milk all ready heated in a double boiler. Beat thoroughly and serve at once. Serve with spoonful of whipped cream on Avhich sprinkle paprika. This quantity will serve eight people. Croutons should be served with this. Southern Baked Ham, Boil a Swift's Premium ham oi- a good one having at least one inch of fat on outside, until vei-y tender, boiling .slowly. AVhen well done, remove from water, remove skin and sprinkle with brown sugar, a few bi-ead crund)s, and press cloves into the fat part. Bake until nicely browned in oven. A tenpound ham will serve fifty people. Aunt Ella's Mustard. Three level tablespoons of mustai-d, one teaspoon of sugar, one-half teaspoon salt. Mix and add a beaten egg. After mixing until smooth, add three-fourths of a cup of weak vinegar and cook in a double boiler until thick. Duchesse Potatoes. Peal potatoes and chop in wooden bowl with chopping knife to cubes a trifle larger than good sized peas. Put in dish and cover with cream and a little milk. Foi- a lai-ge dish, use at least 9 a quart of cveani having- liquid cover potatoes fully one inch. Season well until milk is a little more salty than you like. Cover well and cook two houi-s, then place on back of stove until ready to serve. Sweet Potato Cones. Select long, straight sweet potatoes, pai-e and cut in halves crosswise, making two cones about three or thi-ee and one-half inches long. Boil in salt water until they can be pierced with fork, then roll in granulated sugar and fry in butter on all sides until a golden brown. Serve with cone standing on its base, one for each plate. Royal Palm Salad. One-half dozen oranges, three grape fruit, one-half pound soft marshmallows, (luai'tered with scissors. Ari-ange in indi- vidual moulds, over which pour lemon jello to cover. When ready to sei've, turn out on leaf of head lettuce. Add a large teaspoon of our ci-eain salad dressing and gaiMiish with chopped nut meats. Queen Cream Salad Dressing'. Two tablespoons Hour, two tablespoon:; butter. IMix to- gether and heat in double boiler and add one cup of milk. Stir together three tablespoons of sugar, one teaspoon of dry mustard, salt and pepper, tAvo eggs, two-thirds of a. cu]) of vinegai-, and fill cup with watei-. Add to heated mixture, and cook until thick. Beat until cold. In serving add whip])ed cream. Peach Custard. Make one crust as for lemon pie, fill with peaches cut fine (canned ones may be used if desired) ])our ovei- this a sweetened custard made with milk and eggs. ("ovei- all with whipped cream. Cut as you would any pie. 10 LUNCHEON NO. 2. GRAPEFRUIT COCKTAIL CHICKEN A LA PARAMOUNT PARKER HOUSE POTATOES FRENCH PEAS HEARTS EASE SALAD NUT BREAD HEARTS OLIVES CELERY QUEEN LOUISE DESSERT Grapefruit Cocktail. Scoop out j?rape fruit with teaspoon, having pulp very fine. Quarter niarshiiiallows, cover with juice of fruit and let stand three hours. Chill and serve in glasses with cubes of red jelly. Season with sugar to taste. Chicken a la Paramount. Dress, clean and truss a four-pound chicken. Place it on a trivet in a kettle, half surrounded with boiling water and let cook slowly until tender, occasionally turning the bird. Add salt Avhen partly cooked. Remove the fowl and chill stock and re- move all cakes of fat. Melt two tablespoons of butter or the chicken fat, add one and one-half tablespoons corn starch and stir until smooth, then pour on gradually while stirring three- fourths of a cup of the stock, one-fourth cup cream and one-half cup milk. Bring to the boiling point and season with salt and paprika. Xow add one cup of cold Avhite meat cut in cubes, one- half cup of peeled and sliced mushroom cups (sauted in one ta- blespoon buttei- two minutes) and one-fourth cup canned pi- mento. Again heat and just before serving add three table- spoons of butter and the .volk of one ef^g slightly beaten. This is nice to serve from a chafing dish. Parker House Potatoes. Cook potatoes Jind mash adding cream, but do not make too moist; season well and let cool slightly. To one (piart of pota- toes add one egs: well beaten and mould into i-olls about two and 11 one-half inches lono- and one and one-half inches thick. Bi-ush top with egg, well beaten, place on buttered pan and bake in oven about fifteen minutes or until well heated through and nicely browned. Place on phite with twig of parsley pressed in top. French Peas. One can of peas, from which drain off air liquor and heat in a cream sauce made of one cup cream or rich milk, salt, pepper, and tablespoon of butter and thickened with one teaspoon of corn starch dissolved in a little milk. Serve in ramkins. Heart's Ease Salad. Take small head lettuce, cut in two crossAvise, place on let- tuce leaf, garnish top with pimentos chopped very fine and serve with the cream salad dressing. Nut Bread Hearts. Tavo and one-half cups white floui-, two and one-half tea- spoons Royal baking powder, one spoon of salt, one-half cup white sugar, three-fourths cup of walnut meats chopped very fine, one egg, one cup sweet milk. Sift all dry ingredients to- gether three times, add nut meats and then milk to which ])eateii e^^ has been added. Beat well and bake one hour. Cut in thin slices and make heart shape with cutter. Cover with following dressing: One package dates chopped, one-half package raisins chopped, one-half cup sugar. Cook until thick and serve cold, covering bread. Garnish each piece with a red maraschino chei-ry. This will serve twenty i)eople. Queen Louise Dessert. A sunshine cake made in round angel food mould. Ti-im out center Avith a sharp knife until space will take in a pint of Holly ice cream frozen solid. Cover Avhole with Avhipped cream, slight- ly sweetened and serve at once. We always use our Queen Louise cake for this delicious dessert. 12 LUNCHEON NO. 3. OYSTER COCKTAIL VERMILLION VEAL ESCALLOPED POTATOES SPANISH CORN FINGER ROLLS JELLY PEARSHING SALAD WAFERS ^^^^ HOLLY ICE CREAM COFFEE Oyster Cocktail. Sei-ve in siuall glasses, five oysters to a glass. Cover with sauce below: One can tomatoes, one teaspoon pepper, one tea- spoon mustard, one-fourth teaspoon cinnamon, one-fourth tea- spoon allspice, one-half tablespoon salt, one-half cup vinegar. Cook slowly two hours and rub through sieve. In serving add a little chopped celery or grated horseradish. Chill well. Tomato catsup may be used instead of this sauce as given. Vermillion Veal. T^se veal steak. Cut in squares, breading each on all sides l)y dipping in beaten egg and rolling in fine bread crumbs. Place in pan, season, add l)utter and a little water. Cover and cook sloMJy in oven one hour. Brown the last fifteen minutes. Escalloped Potatoes. Peel potatoes and slice thin. Grease a pan and put in a laver of potatoes and season with salt, pepper and bits of butter- sprnikle with fiour. Then another layer of potatoes and season as befoi-e, contnuie until pan is nearly filled, then add rich milk or cream until it can be seen at sides and cover all with shredded wheat biscuit ci-umbs, and a few bits of butter. Bake one hour. Spanish Corn. :\relt four tablespoons of butter, add five tablespoons fioui-, one and one-half cups milk, one and one-half teaspoons salt,' three-fourths teaspoon of mustard. Add one-fourth can pimen- 13 tos and green peppers chopped fine, one can corn, one egg, three teaspoons Worcestershire sauce. Cover with bread crumbs and bake until brown, or serve in ramkins or scallop shells. Pearshing- Salad. Drain the juice fi-om one can of Bartlett pears, cut length- wise and arrange in salad plate. Fill centers with walnut meats and malaga grapes mixed with mayonaise dressing. Garnish Avith heart leaves of lettuce. Serve with toasted -wafers. Holly Ice Cream. (See recipe. Dinner No. 2.) LUNCHEON NO. 4. CHERRY COCKTAIL SOUP A LA SAN RECEPTION FLAKES ALASKAN SALMON LOAF POTATO NESTS BERLIN SALAD MARSHMALLOW DELIGHT Cherry Cocktail. Select large lemons and from pointed end of each cut off a slice to form a lid for cup. With a sharp pointed spoon remove all jiulp and juice fi-om inside of each lemon and put in ice box until ready to serve. Stone and bruise as many ripe chei'i-ies as are needed, chop fine and add a tal)lespoon of lemon juice to each cup of cheri-ies and sweeten to taste. Strain or not as preferred. Serve in the lemon cups in a cii-cle of water-cress with a garnish of whole cherries on the stem. Large cherry currants may be used in same May. Soup a la San One cup fresh lettuce chopped fine in meat chopper. Heat three pints milk to boiling point, and thicken Avith one tablespoon flour robbed smooth with cold milk. Add one teaspoon salt and lettuce and heat again to boiling point. Add one tablespoon but- 14 ter after taking- from stove. Spinach or asparagus may be used instead of lettuce. Alaskan Salmon Loaf. One can salmon; remove all skin and bones. Three eggs beaten light, one cup bread crumbs, one cup milk, four table- spoons of melted butter. Season with salt and pepper. Mix well and steam one-half hour. Potato Nests. jNIash potatoes, add chopped pimentos to peas, cream and serve with a spoonful of this in center of potato mound. Berlin Salad. Fry six slices of bacon chopped fine until crisp ; add to this one-half cup of vinegar, one teaspoon of sugar, and one table- spoon of lemon juice. Shred one head of red cabbage and pour the liquid over it. Serve on a crisp lettuce leaf. Marshmallow Delight. Add pinch of salt to whites of three eggs and l)eat until very stiff. Then add one tablespoon of Knox gelatine dissolved in one- half cup of cold water, beating a little of it into the eg-gs at a time, then slowly l)eat in one-half cup granulated sugar and one teaspoon of vanilla. Now take out one-third of batter and to this add red fruit coloring and a half dozen maraschino cherries chopped fine. Put together in deep dish in layers, red in center and between each layer sprinkle chopped nuts. Serve with whip- ped cream or sauce made fi'om yolks of eggs. Set pudding in icebox to chill. Pudding- Sauce. Heat one and one-half cups of milk; add one-half cup sugar and pinch of salt. Beat the yolks of the three eggs, add a little milk and add to hot milk. Cook until it thickens slightly. Serve cold. 15 LUNCHEON NO. 5 GRAPE FRUIT IN HALF SHELL OR FRUIT COCKTAIL VEAL HEART AND COLD TONGUE CREAMED POTATOES JELLY ROSE SALAD TOASTED CHEESE WAFERS WENONAH SHERBET CAKE COFFEE Grapefruit in Half Shell. Cut fruit iu halves ; remove pulp in small pieces with spoon, cut out all sections from skin and till half with bits of yrapefi'uit mixed with white lii-apes seeded and halved. Fruit Cocktail. Remove pulp from three large naval oranges, and mix light- ly with one-half cup of shredded pineapple and the same amount of sliced strawberries, and set on ice until thoroughly chilled. In the meantime boil one cupful of water, one cupful of sugar, and one-half cupful of lemon juice foi- ten minutes, then strain ; add three tablespoonfuls of other fruit juice and chill also. ('ond:)ine the fruit and syru]) and serve eithei* in orang'e shells oi- in dainty cocktail glasses. Veal Heart and Cold Tongue. Cook hearts until tender, seasoning well, when cold slice thin. Wash clean the beef tongue, put in kettle with water to covei*. Add plenty of salt antl small pod of i-ed pepper. Boil very slowly. Keep covered until tongue is nearly done. Let cook until it can be pierced easily with foi-k. Do not peal until wanted for table. Soak salt tongue over night, omitting salt when cooking. Cream Potatoes. Cut boiled potatoes in cubes. Make sauce as follows: To one tablespoon of tlour creamed Avith one tablespoon of buttej", add one cup of cream and cook until thick, stirring constantly. Add the potato cubes and season well and let heat thoroughly. Rose Salad. One can of sliced pineapple, four oi-anges, t^'o gi-apefruit, 16 one package lemon jello. (Ait up oranges and grapefruit and put in individual moulds in which has been placed a flower cut from pimento with a lengthwise slice of olive for stem. Pour jello Avhen beginning to set (or cool) over the fruit, covering well. Set on ice to cool. Serve on lettuce leaf and slice of pineapple. Serve dressing in mayonnaise dish so as not to cover this beau- tiful salad. Toasted Cheese Wafers. Take thin slices of bread, spread with a little butter, sprinkle with grated cheese. Make into sandAviches. Toast on both sides slowly to thoroughly melt cheese. Wenonah Sherbet. Three oranges, three lemons, three bananas, three cups sugar, one cup cream, five cups milk. Mash bananas, add sugar, then oi-ange juice, then the lemon juice last. Add milk and freeze. Serve a sunshine cake Avith this, oi' if you have our cake book, use the Queen Louise cake. 17 DINNER NO. 1. CONSOMME PATTI OLIVES CELERY BAKED LAKE TROUT WITH HOLLANDAISE SAUCE SAUTI POTATOES WENONA CAPON CRANBERRY SAUCE MASHED POTATOES STRINGED BEANS ASPARAGUS SALAD MILANAISE SALTED WAFERS PALMETTO PUDDING COFFEE Consomme Patti. A clear beef soup, clarify Avith beaten white of egg. Strain and serve with a little cooked rice. Cubes of chicken and peas cooked and added after soup is strained. Baked Lake Trout. Three pounds trout. Do not remove head. Wash, Avipe dry and roll in wet salted napkin. DRESSING : One cup cracker crumbs, one-half teaspoon salt, one-quarter teaspoon pepper, one tablespoon chopped onion, one tablespoon parsley, one tablespoon capers, one tablespoon chopped sour pickle. Mix thoroughly, stuff fish and sew up. Cut deep gashes doAvn back and lard with strips of fat salt pork. Bake forty minutes in hot oven and serve with Hollandaise sauce. HoUandaise Sauce. Two talilespoons butter, one egg, one-fourth teaspoon salt, three shakes pepper, juice of one lemon, one-half cup boiling water. Thicken over boiling water. Sauti Potatoes. Cold boiled potatoes sliced thin and In-owned in l)ntter. Don't break. 18 Wenonah Capon. Boil chicken ; when cold cut in small pieces, add about one- half pound of sweet bi-eads which have been well soaked and cooked for about five minutes. Make a ^ravy of four table- spoons butter, five tablespoons flour, and one quart hot cream (part milk may be used). Pour over chicken and sweet breads to which one cup of mushrooms cooked in their own liquor has been added. Season with salt, pepper, onion juice and nutmeg. INIix well, put in baking dish, cover with bread crumbs, bits of buttoi-, and bake about twenty minutes or until brown. String Beans. These are very delicious cut up and cooked in chicken broth. Season well. Asparagus Tips. Cook tendei' in salt watei- and drain well. Pom- over them drawn butter sauce as follows: Three tablespoons butter creamed with one of flour, over which pour boiling water until 11k' thickness of thick cream. Season. Salad Milanaise. Mix one heaping tablespoon sugar, one teaspoon mustard, one-half teaspoon salt, a very little paprika and cayenne. Blend thoroughl.v. Melt one tablespoon butter, add it slowly to the well-beaten yolks of two eggs, with the seasoning one-third cup vinegar, two-thirds cup milk. Cook in double boilei-, stirring constantly until thick. Remove from fire, beat a moment with e^^ beater, and add slowly one cup of stiffly Avhipped ci-eam. Cut in pieces one-half of a pineapple, two bananas, three oranges, and a small bottle of maraschino cherries. Mix the fi'uit togeth- ei", drain and mix with the pi-epared di-essing. Pour in a brick mould with a water-tight cover and buiy in ice and I'ock salt for four hours. To serve, unmould, cut in slices and arrange on let- tuce leaves. Palmetto Dessert. Allow three figs for each portion, wash, cut out stem end. 19 Place in double boiler or tireless cooker one hour until thoroughly hea+ed. Arrange the hot figs in individual dessert dishes, around a central small mould of orange cubes, skinned and sprinkled with sugar. Border with whipped cream, sweetened and slight- ly flavored with orange juice. DINNER NO. 2. OYSTERS ON HALF SHELL DUCHESSE SOUP SALTED ALMONDS SALMON ROSETTES LATTICED POTATOES ROAST SIRLOIN OF BEEF WITH BROWNED POTATOES TURNIP SURPRISE MACARONI AND CHEESE ALEXANDRIA SALAD HOLLY ICE CREAM WAFERS COFFEE CAKE Duchesse Soup. One (juai-t of milk, two onions, two tablespoons butter, two tablespoons of flour, two tablespoons grated cheese, salt and pep- per. Put milk on to boil. Fry butter and onions together, add dry flour and cook two minutes longer, being careful not to l)urn. Stir into the milk and cook two minutes; rub through sti-ainei- and retui-n to fire. Now add cheese and season to taste with salt and pepper. Heat one egg, then Vvith two tablespoons of liquid, and ])our into the soup slowly, stiri-ing all the time. Do not boil again but let stand three minutes when it is hoi. Salted Almonds. Take nut iiients, blanch, cook in olive oil until a golden \}vn\\ ii and si)i'ead ui)on a pa])ei' and sprinkle with salt. Salmon Rosettes. One can of salmon. Pick out bones, rinse can with a little water and use as juice. Salt and pepper to taste. Roll about twenty crackei's, then mix with salmon. Stir in the beaten yolk of one e^^. Make into small cakes and dip in l)eaten \\hite of egg. Koll in ci-ackei* crumbs and fry in butter. 20 Latticed Potatoes. Select potatoes of equal size and shape. Wash and scrub them and then slice on vegetable slicer. Drop at once into cold water foi- a little time, t/.cn put them into fi'esh watei* with a piece of ice until thorou, lily chilled. Di'ain a few of the slices at a time, pat dry on a napkin, put in a fryina^ hasket and im- mersed in boiling hot fat. Drain, s])rinkle with salt and pepper. Serve hot with fish. Roact Sirloin of Beef. Get a large sirloin roast, the lai-ger the better. Place in bake pan and cover with small thin slices of suet, put in a hot oven, gi'adually reducing the heat after it is well heated thi-ough, bake until tender. Season and serve on large platter, and garnish with potatoes baked with meat and spi'igs of parsley. Turnip Surprise. Select a large, firm, yellow tui-nip. Wash, pai-e and cut in strips two inches long and a quarter of an inch wide. Soak foi- some time in cold water. Drain and cook gently in boiling, salted water until tender. The pieces should retain their shapes, so the water must not boil hai-d. Drain, add butter, pepper and salt to taste. Now fry slices of bacon, diced, until crisp, but do not brown ; then pour content;; of the pan over the tui'nips, cover «nd shake the kettle gently so that the bacon flavor may get into evevy piece. Macaroni and Cheese. Put macaroni into I'apidly boiling salted water and boil about twenty minutes, then drain in colander and pour cold water over it to remove pastiness. Reheat in a white, brown or tomato sauce. Before sending to table sprinkle thickly with grated cheese or stir cheese through it. The Alexandra Salad. Allow a hard head of lettuce for each person to be served. Take off all the green outei* leaves, then with a shai-p knife cut ■out the very heart of lettuce leaving a nest. Put into this holloAV 21 first a layer of crisp celery, cut in short pieces and shredded fine. On this foundation lay pieces of the grapefruit pulp until the cavity is filled. On top lay four fresh cherries, or if necessary the preserved ones, and over the whole pour a light French salad dressing. Holly Ice Cream. Beat three eggs until very light, add one-half cup flour wet with milk and one cup sugai-. Heat one quart milk in double boiler and add above and cook until it thickens. Let cool, add one pint cream and one more cup sugar and one teaspoon vanilla. Strain and fr-eeze. Served with sponge cake or we use our Queen Louise cake. DINNER NO. 3. FRUIT COCKTAIL CLAM SOUP CROUTONS PORTERHOUSE STEAK A LA MUSHROOM POTATO ON HALF SHELL HOLLAND BEETS SQUASH IN SHELL SHRIMP SALAD TOASTED CRACKERS HAMILTON FROZEN PUDDING Fruit Cocktail. Five Greening apples, three oranges, two and one-half ta- blespoons sugar. Remove pulp from oranges and put in l)()\vl. Pare apples and cut in small cubes i-ight over orange pulp as tlie orange juice keeps it from turning dark. Add sugai' and mix lightly with a foi'k, chill thoroughly before serving. (Jarnish with candied cherries. Clam Soup. Thirty-six clams chopped fine, one and one-half pints Avater using clam liquid as far as it will go. One pint milk, four table- spoons floui", four tablespoons butter, three well-beaten eggs, salt and pepper. Boil clams thi-ee minutes and remove. Add butter, fioui- and milk; let just boil up. The last thing l)efoi'e serving, add eggs. 22 Croutons. Cut stale bread in one-thii'd inch slices and i-eniove crnst ; spread a little bnttei- on each piece, then cut slices in one-thii-d inch cubes, put in a pan and bake until a very liiiht brown. Serve with the clam soup. Porterhouse Steak a la Mushroom. Have thick cut of tender steak, trim and bi'oil or fry until done, turning' every ten seconds. Remove to hot platter. Add one can of button mushrooms (this amount for about two pounds of meat) to grease in pan, two cups of rich milk and thicken to about consistency of thick cream. Season and poui- over steak. Potato on Half Shell. Select medium sized potatoes; wash, using a vegetable brush. Bake in hot oven from thirty to forty minutes or until soft. Re- move from oven, cut a slice from top of each and scoop out the inside. Mash, add two tablespoons melted buttei-, two table- spoons of salt, one-half teaspoonful of pepper and six table- spoons hot cream. Now add the beaten yolks of two eggs or the stiffly beaten whites of two eggs. Refill the skins and bake foi- five minutes in a hot oven. Brush potatoes with beaten egg or melted butter and sprinkle with finely chopped parsley. Holland Beets. Tavo bunches of beets, one tablespoon buttei', one cupful bouillon or boiling water, one tablespoonful flour, two oi' three tablespoons vinegar, two tablespoons cream. Wash beets, cook in ])oiling watei" until done. Remove skins, cool and chop fine. Brown the butter and flour very slightly in saucepan, stii'i'ing constantly to keep mixture smooth. (Jradually add warm bouil- lon or boiling Avater and vinegar to taste. Put in beets and let all come to a boil. Just befoi-e serving mix thoroughly with cream. Decorate to]) of dish with tiny sprigs of parsley. Squash in Shell. Cut s<|uash in s(|uares alxuit thi-ee and one-half inches s(juare. 23 Bake in oven until done. Serve individually, seasoned and with liberal piece of buttei'. Shrimp Salad. Take a fifteen cent can of shrimps, four medium sized cooked potatoes, one onion, one cupful ripe olives, two stalks celery, one tablespoon chopped parsley, two hard boiled eggs and one cup of Queen cream salad dressing. Wash and dry shrimps, dice potatoes, onions and celery. Cut olives fT-oni stone and slice eggs. Mix shi-iiii])s with potatoes and dressing. Add onion, celei-y and olives. Chili and sei've decoi-ated with eggs, pai-sley and whole olives. Hamilton Frozen Pudding-. Beat the yolks of five eggs slightly, and add one cup sugar, one-half teaspoon salt, and three cups milk. Cook over hot watei", stin-ing constantly until mixture thickens, strain and cool ; then Havor with one tablespoon vanilla and two and one-half table- spoons brandy and add whites of five eggs beaten until stiff, and one and one-half cups heavy cream beaten until stiff, h'reeze using thi-ee parts finely crushed ice and one part i-ock salt. Pack in bi'ick mold until serving time. Remove from mold to chilled serving dish and sui-i-ound with strawberries cut in halves and sprinkled with sugar. DINNER NO. 4. CREAM OF PEA SOUP WAFERS RADISHES PLANKED WHITE FISH ROSETTE POTATOES CHICKEN FRICASSEE WITH DUMPLINGS MASHED POTATOES BRUSSELS SPROUTS JELLY ORIENTAL SALAD SULTANA STRAWBERRY 24 Cream of Pea Soup. Put one pint of milk in a double boilei-, add one pint of cooked oi- canned peas, which have been put through colandei-, rub together one tablespoon of iioui- and one of butter and add to soup. Just before serving add one-half pint of cream and serve very hot. Canned or green coi-n may be used in same way. This soup is very delicious. Planked White Fish. Foui- pounds white fish, one lemon, one-half cup butter, one teaspoon salt, one-half teaspoon pepper, one cup boiling watei-. Remove head and have fish split fi-om head to tail so it can be flattened on plank, but be careful not to split skin. Ha\e plank very hot and brush with butter. Place on board skin side down and tack firmly in place. Bake in moderately hot oven five minutes, then take brush and bathe fish with other ingredients made into sauce for basting. Continue every ten minutes foi' half houi-, then remove from oven. Place plank on a platter and serve at once. Garnish plattei- so as to covei* plank, but do not remove fish from it until served. This will sei-ve six. The rosette potatoes are well seasoned mashed potatoes run through paste tube and made in form of roses around fish on plank. It may l)e ]-eturned to oven to brown potatoes slightly. Chicken Fricasee With Dumplings. Prepare fowl and boil as usual. JNIelt good sized piece of butter to golden color with one large finely sliced onion and two tablespoons of floui-. Add the broth which has been boiled down, and several slices of lemon, a dash of white pepper with nutmeg, one-half glass of white wine (oi- vinegai') and lay chicken in this boiling bi-oth. Boil slowly five minutes, add yolks of two eggs and stii- until smooth. Serve decorated with mushrooms and with dumplings. Brussels Sprouts. Cook in salted water until tendei*, di'ain and serve with a drawn buttei- sauce, or buttei'ed and seasoned well. Oriental Salad. One (juart of tomatoes, fresh or canned, one-half onion sliced, one bay leaf, one stalk celery. Cook for twenty minutes, then strain twice. To three cups liquid add one-half teaspoon su- j2:ar. Mix in sliced stuffed olives, pimentos and a few French peas. Use Minute s'ellatine to set, serve Avith Queen cream salad dj-essinji' on lettuce. This is pretty moulded in individual moulds. Sultana Strawberry. Make a i-ich pie cr-ust as for lemon pie and hake. Fill shell with fresh sweetened strawberries. Cover all with whipped ci-eam and s])riid