For Luncheon and Supper Guests Part 2

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PRELIMINARY PREPARATIONS

Grapefruit prepared and put on ice Cheese grated (or chopped) for sandwiches Bacon cut same length as bread slices Pickles may be made at any time Tomato jelly and mayonnaise dressing made Eggs, hard cooked Celery (or endive) cut and put in cold water Crab meat picked over and put on ice Lettuce washed and put on ice in cheesecloth Cake baked and one layer frosted Cake filling made, except the whipped cream Dry ingredients and shortening for biscuits combined

MARKET ORDER

1/2 pound crab meat 3/4 pound bacon 3/4 pound cheese 1/2 pint milk 1 pint cream 3/4 pound b.u.t.ter 1 dozen eggs 1/2 pint salad oil 4 grapefruit 1 head lettuce 2 roots celery or 1/2 pound endive 5 oranges 2 lemons 1 green pepper 1 onion 1/4 can (1/2 pint) tomatoes 2 ounces (8) cream peppermints 1/4 pound cl.u.s.ter raisins 1 loaf bread 1/4 pound candied cherries 1 1/2 doz. small sweet cuc.u.mber pickles 2 yards narrow ribbon Small fresh flowers or fresh mint leaves 1/2 package gelatin 1/4 pound finely ground coffee

GRAPEFRUIT BASKETS

Cut in two 4 grapefruit. Insert two toothpicks opposite each other on each half.

From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each half with 1 cream peppermint, broken in pieces, and chill. Bring the two strips of skin together above the grapefruit and tie together with Narrow ribbon, for the handle. Insert in the knot a sprig of Flowers, berries or mint, and place on doily on individual serving plates.

[Ill.u.s.tration: GRAPEFRUIT BASKET]

OPEN CHEESE AND BACON SANDWICH

Beat 3 eggs until light, add 3/4 pound soft cheese grated or put through food chopper 1 1/2 teaspoons table sauce 3/4 teaspoon salt 1/2 teaspoon paprika Few grains cayenne. Mix well and spread on 8 slices bread cut one-third inch thick. Cut 3/4 pound bacon in very thin slices the length of the slice of bread.

Make bacon still thinner by pressing each strip on a board with a broad knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven.

MIXED SWEET PICKLES

Put in small agate or enamel saucepan 1 cup vinegar 1/2 cup sugar 1/4 teaspoon peppercorns 1/4 teaspoon blades of mace 1/4 teaspoon whole cloves, and cook 2 minutes. Add 1/2 cup candied cherries, cook 5 minutes; skim out, add 1/2 cup large Malaga raisins in cl.u.s.ters of two or three.

Cook 10 minutes, remove raisins and add 18 small sweet cuc.u.mber pickles and cook 10 minutes.

Arrange in gla.s.s jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.

[Ill.u.s.tration: MIXED SWEET PICKLES]

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.

TOMATO JELLY

Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4 1/2 inches by 8 inches.

Cut in 1/2 inch cubes for serving.

MAYONNAISE DRESSING

Sift into a bowl 1/2 teaspoon mustard 1/2 teaspoon sugar 1/2 teaspoon salt and Few grains cayenne. Add 1 egg yolk, mix well and add 1 tablespoon vinegar, stirring constantly. Measure 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken. When very thick, add 1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.

EGG BISCUITS

Sift together 2 cups bread flour, measured after sifting once 5 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Work in with fingers 2 tablespoons shortening. Add 1 egg yolk, slightly beaten, mixed with 2/3 cup milk, cutting it in with a knife. Toss on floured cloth or board and knead 5 minutes. Shape in any way suggested below. Bake 15 minutes at 400 degrees F. Brush with milk or melted b.u.t.ter just before removing from the oven.

BISCUIT SHAPES

Make in small round b.a.l.l.s and bake in m.u.f.fin pans.

Bake 2 round b.a.l.l.s in each m.u.f.fin pan, brus.h.i.+ng between with melted b.u.t.ter.

Bake 3 round b.a.l.l.s in each m.u.f.fin pan.

Roll 1/4 inch thick, spread with b.u.t.ter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in m.u.f.fin pans.

Prepare as above, sprinkling with sugar and cinnamon before rolling.

Prepare as above, sprinkling with chopped nuts and maple sugar before rolling.

Roll 1/4 inch thick, spread with b.u.t.ter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners'

frosting.

Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.

Roll 1/2 inch thick, cut with small oval cutter, brush with b.u.t.ter, double over and place close together and bake.

ORANGE LAYER CAKE

Beat together until thick 2 egg yolks 1/4 teaspoon grated orange rind 4 tablespoons orange juice and 1/2 tablespoon lemon juice. Add 3/4 cup sugar gradually, continuing to beat with egg beater. Fold in 2 egg whites, beaten stiff and 1 cup pastry flour, sifted 4 times with 1/4 teaspoon soda and 1/4 teaspoon salt. Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F. Split, put Orange cream filling between layers, and frost top with Boiled orange frosting.