Stevenson Memorial Cook Book Part 54

Midlothian Country Club

Put one pint of water, one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes; strain and while hot slice into it two bananas; one grated pineapple and one-fourth pound stoned cherries. When ready to serve add the juice of six lemons. Put in the center of your punch bowl, as guard, a block of ice; pour over it two quarts of apollinaris, add the fruit mixture and at the last moment one dozen strawberries and mix all together.

CHOCOLATE FRAPPE

S. Blanche Backman

Put a quart of rich milk in a double boiler, stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste. Boil five minutes, stirring all the while; then pour into an earthen dish and add a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom of the gla.s.ses; then fill the gla.s.ses within a quarter of an inch of the brim. Put sweetened whipped cream on top. If desired the whipped cream can be dotted in the middle with fruit jelly.

CREAMY COCOA

Stir together in a saucepan half a cup cocoa, half a cup flour, half a cup granulated sugar and half a teaspoonful salt. Add gradually one quart boiling water and let mixture boil five minutes, stirring it constantly. Remove from fire, add a quart boiling milk, and serve. If desired a spoonful whipped cream may be put in each cup before filling with cocoa. (Flour should be sifted before measured.) The above recipe will serve twelve persons.

CURRANT LEMONADE

Mrs. W. L. Gregson

One gla.s.s of currant jelly; one cup sugar; two lemons; beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.

ICED COFFEE

Iced coffee served with orange is also delicious. Add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice. Turn into thin gla.s.ses and add a spoonful whipped cream.

COCOA EGG-NOG

Beat white of an egg to a stiff froth, adding tiny pinch of salt.

Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add.

yolk to the rest and beat well, then add enough rather rich cold cocoa to fill tumbler. Stir well together and put the remainder of the beaten white on top. Serve at once, and ice cold.

LEMON TRIFFLE

Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in gla.s.ses with a spoonful of cream on top. This serves four persons.

RASPBERRY VINEGAR

Mrs. W. W. Backman

Mash six quarts of berries (red or black). Pour two quarts of cider over the berries and let them stand all day and night. The next day mash six more quarts of berries; strain first six quarts and pour over last six quarts of berries and let stand another night and day; then strain all again. To every pint of juice add one pint of sugar and boil about twenty minutes; then bottle. When serving, use about one-third of the raspberry vinegar to two-thirds water.

EGG-NOG

Beat separately the white and yolk of an egg. Stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk; pour into tall gla.s.s, add the whipped white and fill gla.s.s with unskimmed milk.

Serve cold with light cakes or thin bread and b.u.t.ter.

SANDWICHES

"_Would you know how first he met her?

She was cutting bread and b.u.t.ter._"

SPANISH SANDWICH FILLING

One large onion; three carrots; two red peppers; two green peppers (without seeds); two eggs, hard boiled; two sour pickles. Chop all the vegetables and pickle very fine; squeeze dry in a cheese cloth, add the chopped eggs and one-half cup mayonnaise.

LUNCHEON SANDWICH

Mrs. C. S. Junge

Fry two slices of bacon for each sandwich. Toast bread. Pour over the first layer of toast a little of the bacon fat. In remaining fat stir a tablespoonful flour, add a cup and a half of milk and cook until creamed. On the slice of toast place a slice of cold roast beef, chicken or veal, and on that two slices of tomatoes; then the slices of bacon.

Place on the second slice of toast and turn over all the creamed gravy, and serve.

TASTY FILLING

Mrs. W. D. Hurlbut

One bunch of radishes, washed but with the skins left on and a bit of the green stem; one Spanish onion peeled; chop together until very fine.

Make a highly seasoned boiled mayonnaise, mix with the radishes and onion and spread thin slices of b.u.t.tered bread; put a lettuce leaf over the mixture and then another slice of b.u.t.tered bread.

ANCHOVY SANDWICH

Mrs. Francis A. Sieber

Two tablespoonfuls creamed b.u.t.ter; one-half cup grated cheese; one teaspoonful French mustard; one teaspoonful Tarragon vinegar; and anchovy paste. Add one tablespoonful minced olives, pickles, salt and paprika. Spread on bread.

CHICKEN AND BACON SANDWICH

Mrs. Louis Geyler

Mix equal portions of chicken, bacon and celery; add one teaspoonful minced green pepper and a few drops of tarragon vinegar. Lay lettuce strips across sandwiches and when serving, lay a slice of tomato on each and cover with the minced chicken mixture. Top with a spoonful of mayonnaise.

SANDWICH (CHICKEN AND HAM)