For Luncheon and Supper Guests Part 6

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ORANGE BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers rub in 2 tablespoons shortening. Twenty minutes before the meal is to be served add 7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut with round cutter 1 inch in diameter. Place close together on a greased tin sheet. Break 16 lumps demi-ta.s.se loaf sugar in halves and squeeze the Juice of 1/2 orange. Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit. Grate Orange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F.

PLAIN PASTRY

Put in mixing bowl 5 tablespoons shortening 3 tablespoons ice water and 1/2 teaspoon salt, and work until creamy, using wooden spoon. Add 1 cup pastry flour and mix by cutting with a knife.

Sprinkle pastry cloth or board with 2 tablespoons flour. Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim.

MOLa.s.sES PIE

Put in mixing bowl 3/4 cup sugar 1/4 cup flour and 1 teaspoon salt and mix well. Add 1 1/2 cups mola.s.ses 3 egg yolks slightly beaten 3 tablespoons melted b.u.t.ter 3/4 cup nut meats cut in fine pieces. When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with Meringue. Bake 12 minutes. Cool before serving.

[Ill.u.s.tration: MOLa.s.sES PIE]

MERINGUE

Beat 4 egg whites until stiff and dry. Beat in gradually 1/3 cup powdered sugar 1/8 teaspoon salt and 1/2 teaspoon vanilla. Remove egg beater and fold in 1/3 cup powdered sugar. Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.

ICED TEA WITH GINGER ALE

Bring to boiling point 1 quart fresh cold water. Add 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea. Cover and let stand 2 minutes. Strain over a Large piece of ice. Just before serving add 1 quart ginger ale. Serve with Sugared lemon slices.

SUGARED LEMON SLICES

Cut in slices 2 large lemons and lay on a plate. Sprinkle with 4 tablespoons sugar. Turn over and sprinkle with 2 tablespoons sugar. Just before serving arrange Lemon on lemon plate with lemon fork. Put any extra Syrup into the tea. Use one or more slices lemon in each gla.s.s of tea.

MENU VI

Chow Mein or Chop Suey Pepper Jam Sandwiches Frozen Fruit Salad Crackers and Cheese Cream Caramel Layer Cake Percolated Coffee

PRELIMINARY PREPARATIONS

Cream caramel layer cake made, filled and frosted Pepper jam filling made Materials prepared for chow mein or chop suey Fruit (except banana) ready for salad Mayonnaise dressing made Lettuce washed

MARKET ORDER

1 1/2 pounds pork chops or 1 large broiler 1 cream cheese 1 pint cream 1/2 pint milk 1/2 pound b.u.t.ter 5 eggs 1 onion 1 bunch celery 1/4 pound dried mushrooms 3 red peppers or 1 small can pimientos 1 lemon 1 banana 1 head lettuce 1/2 loaf dark Graham bread 1/2 loaf white bread Chicken stock Soyu sauce 1/2 cup canned apricots 3/4 cup pineapple and syrup 3/4 cup maraschino cherries and syrup 1 package small round crackers 4 stuffed olives 1 package confectioners' sugar 1/4 pound coffee 3 cups salad oil 2 ounces chocolate 1/3 cup mayonnaise dressing 1 teaspoon gelatin

For Chop Suey

6 Chinese water chestnuts 1/2 pound bean sprouts 1/4 pound (1 can) bamboo shoots

Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers.

CHOW MEIN

Cut in 1-inch strips 1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with 2 tablespoons fat. Add 1 cup water or stock mixed with 1 teaspoon cornstarch. Simmer 3 minutes or until, meat is tender. In another frying pan put 2 tablespoons fat, add 1 onion cut lengthwise in very fine pieces. Cook 3 minutes, add 1 bunch celery cut in very fine strips 2 inches long, and 1/4 pound dried mushrooms soaked 2 hours in Cold water, drained and cut in thin slices. Cook 3 minutes, stirring constantly. Combine mixtures, add 1 teaspoon salt 1/4 teaspoon pepper and Few grains cayenne. Pour over fried noodles.

If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein pa.s.s Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

FRIED NOODLES

Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil. Drain on soft paper.

CHOP SUEY

Cut in 1-inch strips 1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in 2 tablespoons chicken or other fat. Cut 1 cup celery in thin slices crosswise, add 1 onion peeled and cut in thin slices 6 mushroom caps peeled and sliced 6 Chinese water chestnuts peeled and sliced. Cook vegetables 5 minutes in 2 tablespoons chicken fat or b.u.t.ter. Add 1/2 pound bean sprouts 1/4 pound bamboo shoots cut in diamond-shaped pieces 1 teaspoon Soyu sauce 2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with Salt and Few grains pepper.

PEPPER JAM SANDWICHES

Cut an equal number of slices of Dark Graham bread and White bread, remove crusts, and spread bread with Creamed b.u.t.ter. On one slice of white bread spread Pepper jam, cover with slice of Graham bread, spread with b.u.t.ter and pepper jam and cover with a slice of white bread. Make other sandwiches with Graham bread on the outside and white bread for the center layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.

PEPPER JAM