For Luncheon and Supper Guests Part 5

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Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking.

SOUTH AMERICAN CHOCOLATE

Melt 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly 1 cup strong hot coffee and boil 1 minute. Add to 6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes. Serve with Whipped cream sweetened and flavored, or chill and serve in tall gla.s.ses with Cracked Ice.

MENU V

Apple Ball c.o.c.ktail Sauted Oysters with Celery Sauce or Celery Cheese Toast California Lettuce with Russian or Thousand Island Dressing Orange Biscuits Mola.s.ses Pie Iced Tea with Ginger Ale

PRELIMINARY PREPARATIONS

Mola.s.ses pie made Celery cooked for celery sauce Mayonnaise and Russian dressing made Dry ingredients and shortening mixed for biscuits Lettuce washed Fruit prepared for c.o.c.ktail Cheese grated Tea made

MARKET ORDER

1 pint selected oysters or 1/2 pound cheese 4 eggs 1 cup milk 2/3 cup cream 1/2 pound b.u.t.ter 2 roots celery 1 large or 2 small heads California lettuce 1 orange 3 lemons 8 apples (perfect in shape and uniform in size) 1/4 pound white or Tokay grapes 1 loaf bread 1/4 cup chili sauce 1/4 pound demi-ta.s.se sugar 1 1/2 cups mola.s.ses 1/2 pound walnuts 4 individual tea bags 1 quart ginger ale 1/3 cup maraschino cherries 1/4 pound common crackers 1 chicken bouillon cube or chicken stock 1 pimiento 1 green pepper 1/2 cup mayonnaise dressing Parsley

APPLE BALL c.o.c.kTAIL

Cut tops from stem end of 8 choice apples. Remove inside of apples with a French ball cutter, putting b.a.l.l.s in 2 cups cold water with Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put Apple sh.e.l.ls in 1 quart cold water to which is added 1 teaspoon salt. Remove skins and seeds from 1/4 lb. (1 cup) white grapes. Just before serving drain apple sh.e.l.ls.

Remove apple b.a.l.l.s from the water.

Drain and mix with the White grapes and with 1/3 cup maraschino cherries and fill apple sh.e.l.ls. Mix 3 tablespoons syrup from maraschino cherries with Juice of 1/2 orange and put over the apple b.a.l.l.s. Serve apple sh.e.l.ls in individual dishes or c.o.c.ktail gla.s.ses surrounded with Crushed Ice.

Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.

Grapes may be bought in cans if fresh grapes are not in market.

APPLE SAUCE

Put in saucepan Tops, cores, and small pieces of apple removed in the making of apple sh.e.l.ls. Add 3/4 cup water in which apple b.a.l.l.s were soaked and cook gently until apple is soft. Rub through a strainer. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.

SAUTeD OYSTERS

Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of sh.e.l.l that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs.

Saute in 4 tablespoons melted b.u.t.ter or cooking oil. When brown on one side turn and brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast.

CELERY SAUCE

Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and 1 teaspoon salt and cook 20 minutes or until tender.

Drain, reserving both liquid and celery. To Liquid add Chicken stock to make 2 cups or Water to make 2 cups and 1 chicken bouillon cube. Melt in saucepan, chafing dish or electric grill 3 tablespoons b.u.t.ter. Add 3 tablespoons flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add Cooked celery and bring to boiling point. Mix 1 egg yolk and 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly.

CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding 1 cup grated cheese when celery is added. Stir until cheese is melted.

Add 1/2 teaspoon table sauce, then add 1 egg yolk and 2/3 cup cream as above and cook over hot water 2 minutes, stirring constantly. Serve on Toast or crackers.

1 egg white beaten stiff may be added just before serving.

LETTUCE WITH RUSSIAN DRESSING

Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with Russian Dressing or with Thousand Island Dressing.

Dressing may be pa.s.sed separately if preferred.

RUSSIAN DRESSING

Measure 1/2 cup mayonnaise dressing, add 1/4 cup chili sauce 1 tablespoon pimiento cut in small pieces 1 tablespoon green pepper cut in small pieces and 1 tablespoon celery cut in small pieces, and mix thoroughly.

THOUSAND ISLAND DRESSING

Add to Russian Dressing just before serving 1/4 cup cream, beaten stiff.

1921 CHILI SAUCE

Force through food chopper 3 green bell peppers 1 red bell pepper and 4 large onions. Put in saucepan with 12 large tomatoes or 1 quart canned tomato 1 quart vinegar 1 cup sugar 1/4 teaspoon oil of clove 1/4 teaspoon oil of cinnamon 3 tablespoons salt 3/4 teaspoon allspice 3/4 teaspoon mustard 3/4 teaspoon soda and 1 tablespoon table sauce.

Cook until soft and rub through puree sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency.