PRELIMINARY PREPARATIONS

Chicken and Clam Bouillon with Pimiento CreamChicken TerrapinWafflesSpiced FigsorStar Chicken SaladQuick Parker House RollsLittle Chocolate CakesPineapple Smash

Chicken and clam bouillon made ready to reheatPimientos ready to be added to creamIngredients prepared for chicken terrapin orSalad madeSpiced figs prepared at any timeDry ingredients mixed for waffles orRolls baked or ready to bakePineapple mixture cookedCakes made

4 pound fowl2 quarts clams in shell1 quart milk½ pint sour cream¼ cup cream½ pound butter9 eggs1 onion1 green pepper4 lemons1 carrot1 bunch mint½ pound pulled figs¼ pound mushrooms2 roots celery1 head lettuceChicken stock1 can pimientos4 ripe olives¼ bottle commercial pectin1 pound Brazil nuts1 can grated pineapple1 ½ pints ginger ale1 pint mayonnaise dressing8 maraschino cherries⅛ pound chocolate1 yeast cakeColor pastesParsley2 tablespoons salad oil½ package gelatin½ pound confectioners' sugar

Wash and scrub2 quarts soft-shell clams in shell, put in kettle with2 cup cold water, cover and cook till shells open.

Strain liquor through double cheesecloth. Add enoughChicken stock, well seasoned, to make 1 quart.

Add moreSeasonings if needed and serve in bouillon cups withPimiento cream.

Clams may be used as steamed clams, if desired.

CHICKEN AND CLAM BOUILLION

Mix¼ cup creamFew grains salt and2 tablespoons pimiento, rubbed through a sieve.

Beat until stiff and serve on bouillon or on any cream soup.

MashYolks of 3 hard-cooked eggs, add5 tablespoons flour1 teaspoon mustard1 ¼ teaspoons salt¼ teaspoon white pepper and3 tablespoons melted butter.

Add to2 cups scalded milk and cook until thick.

AddWhites of 3 hard-cooked eggs, finely chopped1 ½ cups cooked chicken or fowl cut in cubes1 or 2 tablespoons pimiento cut in strips1 or 2 tablespoons green pepper cut in strips2 tablespoons ripe olives cut in strips, andJuice of 1 lemon.

Keep hot over hot water or electric grill and serve inpatty shellsreheated in the oven, or on toast. Serve withSpiced figs.

Clean a4 pound fowl and cook slowly for 1 ¼ hours, or until tender, in1 quart boiling water with6 slices carrot2 stalks celery2 slices onionSprig of parsley2 teaspoons salt and⅛ teaspoon pepper.

Cool in the stock.

Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.

Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.

Wash½ pound pulled figs, and soak 1 hour inCold water to cover. Drain, put in saucepan with1 cup vinegar and1 ½ cups sugar.

Put in a cheesecloth bag1 tablespoon whole cloves and a12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender.

Put in saucepan1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit.

Bring to boiling point, add¼ cup commercial pectin, boil ½ minute and turn into glasses or individual molds.

Sift together1 ½ cups pastry flour½ teaspoon salt1 teaspoon sugar½ teaspoon soda; add slowly1 ¼ cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten.

Fold in3 egg whites, beaten stiff.

Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron.

An aluminum electric waffle iron should not be greased. An iron one should be well greased.

Mix together1 cup white meat of cooked chicken or fowl cut in dice3 whites hard-cooked eggs cut in dice, and marinate with2 tablespoons salad oil1 tablespoon vinegar¼ teaspoon salt and⅛ teaspoon pepper.

Cook1 cup peeled white mushroom caps inWhite stock until tender, then drain, chill and cut in small pieces.

Add1 cup celery cut lengthwise and crosswise in small pieces and1 cup shelled Brazil nuts, peeled and cut in small pieces.

Soak1 tablespoon gelatin in¼ cup cold water, dissolve over hot water and add slowly to1 cup mayonnaise dressing.

Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed ofLettuce leaves.

Fill center and cover outside withMayonnaise dressing and sprinkle with3 yolks hard-cooked eggs rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.

Sift together2 ½ cups bread flour1 tablespoon sugar and1 teaspoon salt.

With tips of fingers work in2 tablespoons shortening. Add1 yeast cake dissolved in⅓ cup lukewarm water and½ cup milk.

Beat well, let rise, turn out on floured cloth or board and roll lightly ⅓ inch thick.

Shape in long ovals, dip lower half inMelted butter, fold double, buttered side up, and place in pans close together.

Let rise and bake in hot oven 10 minutes at 425 degrees F. and 10 minutes at 400 degrees F. Brush with melted butter just before removing from oven.

Put in double boiler2 squares chocolate, broken in small pieces½ cup milk and2 egg yolks.

Cook, stirring constantly until thick and smooth. Remove from fire and add1 cup sugar and3 tablespoons butter and1 ¼ cups bread flour, alternately with½ cup milk in which½ teaspoon soda is dissolved.

Beat well and fold in2 egg whites beaten stiff and½ teaspoon vanilla.

Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover withCream frosting in different colors.

Beat1 egg white until stiff, add2 teaspoons cream½ teaspoon vanilla and, slowly,¾ cup confectioners' sugar, and more if needed to make of right consistency to spread.

Divide into several portions, and color with a bit ofColor paste, pale yellow, pink, green, or lavender.

Boil together for 10 minutes2 cups water and1 cup sugar. Add1 pint can grated pineapple and Juice of 3 lemons.

To 1 cup of mixture add⅓ cup ice water and freeze until firm.

Cool remainder and strain over block of ice. Add just before serving1 ½ pints ginger ale and serve in tall glasses with aBall of the pineapple sherbet in each glass.

Garnish with sprigs ofMint andMaraschino cherries.

PINEAPPLE SMASH

Cream of Mushroom SoupTuna Fish à la King in Patty CasesCabbage and Carrot SaladThousand Island French DressingBran MuffinsMaple Charlotte with Maple Pecan Sauceand Sponge CakeCoffee with Honey and Whipped Cream

Sponge cake madeMaple charlotte madeSalad dressing made except for the addition of creamDry ingredients and shortening mixed for bran muffinsPeppers cookedTuna fish flakedCabbage shreddedIngredients measured for tuna fish à la kingPatty cases made and baked

1 pound can tuna fish1 quart milk1 pint cream1 pound butter5 eggs1 onion1 lemon1 apple½ pound fresh mushrooms1 small cabbage1 carrot1 head lettuce1 large green pepper4 ½ cups chicken stock or5 chicken bouillon cubes1 pimiento1 cup bran¼ cup chili sauce1 ½ cups maple syrup¼ pound shelled pecans¼ pound coffee¼ pint honey½ cup salad oil2 ounces Graham flour3 ounces seedless raisins½ package gelatin

ChopStems from ½ pound mushrooms, addSkins from mushrooms1 slice onion and3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved.

Simmer 20 minutes and strain. Melt4 tablespoons butter or margarine, add4 tablespoons flour mixed with1 ½ teaspoons salt and¼ teaspoon pepper.

Add the strained stock and stir until soup boils. Add2 cups scalded milk, and when soup again boils, serve in bouillon cups.

This may be served at another meal if preferred.

Cook1 large green pepper 2 minutes in boiling salted water to which has been added⅛ teaspoon soda.

Drain and cut in strips. Cook 5 minutes in1 ½ tablespoons butter; remove pepper and to butter add1 tablespoon cornstarch and1 tablespoon flour; then add¾ cup highly seasoned chicken stock and⅓ cup cream.

Stir until sauce boils, add the peppers1 pound can tuna fish separated in flakes1 pimiento cut in stripsSalt to taste andFew drops onion juice.

Peel½ pound mushroom caps, sauté in2 tablespoons butter, and add to tuna fish.

Serve from the chafing dish or inPatty cases.

Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.

TUNA FISH À LA KING

Wash1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice.

Work the reserved butter into1 ½ cups bread flour, mix to a dough with⅝ cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll ¼ inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn ¼ way round, pat, lift, roll ¼ inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.

After puff paste has been rolled 5 times and chilled, roll to ½ inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.

Mix2 cups shredded cabbage with½ cup grated carrot and1 apple cut in dice.

Serve in nests ofLettuce or cabbage leaves withThousand Island French Dressing.

Put in small jar1 ¼ teaspoons salt⅓ teaspoon pepperFew grains cayenne½ cup salad oil2 tablespoons vinegar¼ cup chili sauce½ teaspoon table sauce.

Just before serving add⅓ cup cream beaten stiff, and shake thoroughly.

Beat1 egg until light, add2 tablespoons molasses or sugar1 cup milk1 cup bran½ cup Graham flour or entire wheat flour½ teaspoon salt2 teaspoons baking powder and½ cup seedless raisins.

Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F.

Soak1 tablespoon gelatin in2 tablespoons cold water.

Boil⅔ cup maple syrup until it spins a thread.

Add gelatin and stir until dissolved. Pour slowly onto2 egg whites, beaten stiff.

Put in a cool place and when it begins to stiffen fold in⅔ cup heavy cream beaten stiff.

Add½ cup pecan nut meats broken in pieces.

Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.

MAPLE CHARLOTTE

Boil¾ cup maple syrup and2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water.

Remove from fire, and add slowly¼ cup cream.

Keep hot over hot water until ready to serve, then add⅓ cup pecan nut meats.

Beat2 egg whites until stiff and dry, and add¼ cup sugar slowly while beating.

Beat2 egg yolks, add¼ cup sugar1 teaspoon vinegar and2 teaspoons water and beat until light.

Combine mixtures, and fold in gently½ cup pastry flour sifted with¼ teaspoon baking powder.

Cream1 tablespoon lard with1 tablespoon flour and spread inside of rim of Mary Ann cake pan.

Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.

Tie1 cup ground coffee very loosely in small cheesecloth bag.

Put into coffee pot with6 cups cold water andSeveral egg shells. Let stand 1 hour.

Bring to boiling point and boil 5 minutes. Add½ cup cold water and let stand 3 minutes.

Serve coffee withHoney to sweeten instead of sugar, andCream whipped.

Back to Index Next