Salads, Sandwiches and Chafing-Dish Dainties Part 22

1 box of gelatine (2 ounces).

1 cup of cold water.

1 cup of boiling water.

1 cup of sugar.

1-1/2 cups of orange juice.

1/4 a cup of lemon juice.

_Method._--Soak the gelatine in the cold water and dissolve in the boiling water; add the sugar and strain; when cold add the orange and lemon juice. Mould in sheets three-eighths of an inch thick.

=Claret Jelly for Sweet Sandwiches.=

Subst.i.tute claret for the orange juice and prepare as above. Do not omit the lemon juice.

=Fruit or Claret Jelly Sandwiches with Nuts.=

Slice blanched English walnuts and pecan nuts or almonds very thin, and stir into whipped cream. Stamp out shapes from the jelly. Spread one piece with the cream and nuts and cover with a second piece of jelly.

=With French Fruit.=

Subst.i.tute candied fruit for the nuts and proceed as above, or use nuts and fruit together.

=Cupid's b.u.t.ter Sandwiches.=

INGREDIENTS.

The yolks of 4 hard-boiled eggs.

1 cup of b.u.t.ter.

1/3 a cup of powdered sugar.

1 teaspoonful of orange juice.

A grating of orange rind.

Angel cakelets or slices of angel cake.

_Method._--Cream the b.u.t.ter, gradually add the yolks of eggs, pa.s.sed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or upon angel cakelets or fingers; press two slices together and serve at once. If allowed to stand any length of time, keep covered and in a cool place.

=Cheese-and-Bar-le-Duc Currant Sandwiches.=

Spread wheat bread, prepared for sandwiches, with cream cheese; put two or three currants and a little syrup on each piece of bread, and press two pieces together. These may be varied by using sliced maraschino cherries. Either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread.

Bar-le-Duc currants are imported from France in tiny gla.s.ses. The seeds have been removed from the currants, which are cooked in honey.

=Hunter's Sandwich (Switzerland).=

Spread fresh bread, cut in thin slices, with fresh b.u.t.ter; over this spread a layer of Brie or other cream cheese, and over the cheese spread a layer of honey. Press two similarly shaped pieces together and serve at once.

=Hunter's Sandwich (Ellw.a.n.ger).=

Prepare as above, subst.i.tuting maple syrup (or sugar) for the honey.

BREAD AND CHOU PASTE.

She needeth least, who kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more Than she who kneadeth well.

--_F.F._

=Two Loaves of Wheat Bread.=

To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups). Knead until the dough is elastic; cover, and set to rise in a temperature of about 70 Fahr. When the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixing-bowl. When again double in bulk, shape into two double loaves and set to rise in b.u.t.tered pans; when it has risen a third time, bake one hour.

=Entire-Wheat Bread.=

Use the preceding recipe without change other than in kind of flour and two additional tablespoonfuls of sugar.

=Rice Bread.=

Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of b.u.t.ter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice.

=Salad Rolls.=

Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70 Fahr.

When light add half a teaspoonful of salt, one-fourth a cup of melted b.u.t.ter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 70 Fahr. When doubled in bulk, cut down and shape into small b.a.l.l.s. Set to rise again, covered with a cloth and a dripping-pan.

When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with b.u.t.ter and press the edges together. Set the rolls close together in a baking-pan, after brus.h.i.+ng over with b.u.t.ter the points of contact.

=Boston Brownbread.=

Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add three-fourths a cup of mola.s.ses and one pint of thick, sour milk. Beat thoroughly, and steam in a covered mould three hours and a half. The quant.i.ty here given may be steamed in four baking-powder boxes in two hours.

[Ill.u.s.tration: Boston Brown Bread.]

[Ill.u.s.tration: Bread cut for Sandwiches.]

=Baking-Powder Biscuit.=

Pa.s.s through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of baking-powder. With the tips of the fingers work into the flour one-third a cup of b.u.t.ter. When the mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. Let the heat of the oven be moderate at first, and increase after the dough has risen. Bake about fifteen minutes.

=Sandwich Biscuit.=