For Luncheon and Supper Guests Part 4

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With wooden spoon work 1 cream cheese until creamy and add gradually 1 1/2 cups confectioners' sugar. Beat 1/2 egg white until stiff and gradually beat in the cheese mixture.

This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decorations.

It may be colored if desired.

SPICED SYRUP FOR TEA

Put in small saucepan 1 cup water and 1/2 cup sugar. Heat to boiling point and when sugar is dissolved add 1 tablespoon whole cloves, crushed and a 2 inch piece stick cinnamon broken in pieces, tied together very loosely in a piece of cheesecloth. Boil gently to 215 degrees F. or to a thin syrup. When cool add juice of 2 lemons. Serve in small bowl, using 1 tablespoon syrup in each cup of tea.

MENU IV

Rose Apples en Surprise Mock Lobster a la Newburg in Timbale Cases Bacon Salad or Potato and Egg Salad Corn Meal Rolls Orange Mousse Sour Cream Drop Cookies South American Chocolate

PRELIMINARY PREPARATIONS

Cookies made Lettuce washed and put on ice Dry ingredients and shortening for rolls mixed Tins greased Filling mixed for rose apples and rose apples chilled Timbale cases made. May be reheated while cooking Newburg Dressing made, all but bacon fat South American chocolate prepared Mousse made and packed, 4 to 6 hours in advance Dry ingredients measured for Newburg Fish cooked and flaked Bacon cut in small pieces or Materials prepared for potato salad and dressing made

MARKET ORDER

1/2 pound bacon 2 pounds haddock 2 quarts milk 1/4 cup sour cream 1/2 cup sour milk 1 1/2 pints cream 10 eggs 1/2 pound b.u.t.ter 1 green, pepper 1 onion 2 lemons 1 head lettuce Parsley 2 oranges 8 rose apples (small can) or small tomatoes 8 anchovies (or 1 small bottle) 2 pimientos Brown sugar 2 ounces candied cherries 1 ounce pistachio nuts 2 ounces raisins 1 ounce nut meats 1/2 pound vanilla sweet chocolate 1/2 cup mayonnaise dressing 1 pint salad oil 1/2 ounce coffee 1/4 pound corn meal 1 teaspoon gelatin 2 pickles

If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes 2 roots celery or 1 small cabbage 1/2 cup cream, sweet or sour

ROSE APPLES EN SURPRISE

Hard cook 2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with 2 tablespoons green pepper chopped 2 tablespoons pimiento chopped 4 anchovies chopped 1/2 teaspoon salt Few grains pepper and Few drops onion juice. Moisten with Mayonnaise dressing. Fill 8 rose apples or small tomatoes from which centers have been removed.

Cover with mayonnaise and garnish with Strips of anchovy, laid crosswise. Serve each rose apple or tomato on a small plate sprinkled with Chopped parsley mixed with reserved egg yolk, rubbed through a strainer.

[Ill.u.s.tration: ROSE APPLES EN SURPRISE]

MOCK LOBSTER a LA NEWBURG

Wipe a 2 pound haddock, remove skin and bones, sprinkle with Salt and steam 20 minutes over boiling water. Cool and separate in flakes. Melt 1/4 cup b.u.t.ter, add 1 tablespoon flour mixed with 3/4 teaspoon salt 1 teaspoon paprika Few grains cayenne and Slight grating nutmeg. Then add 1/2 cup milk gradually. Cook and stir until sauce boils.

Add haddock flakes and 1 pimiento cut in strips and place over hot water.

Just before serving add 2 egg yolks beaten slightly with 1/2 cup cream and 2 tablespoons lemon juice. As soon as it is hot serve in Timbale cases.

[Ill.u.s.tration: MOCK LOBSTER a LA NEWBURG]

TIMBALE CASES

Sift together 1/2 cup bread flour 1/4 teaspoon salt 1 tablespoon sugar. Add gradually 1/2 cup water 1 egg slightly beaten 1 tablespoon salad oil. Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 40 seconds.

Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.

CORN MEAL ROLLS

Sift together 1 1/2 cups bread flour 1/4 teaspoon soda 3/4 cup corn meal 3 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Cut in 2 tablespoons shortening with a case knife. Beat 1 egg, add 1/2 cup sour milk and combine mixtures. Roll 1/2 inch thick, cut with oval cutter, brush with Melted b.u.t.ter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F.

BACON SALAD

Cut 1/2 pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice. Mix 2 teaspoons brown sugar Few grains pepper 1/2 teaspoon paprika 1/4 teaspoon mustard. Add 4 tablespoons vinegar. Stir until smooth. Add to 1/2 cup of the bacon fat and bring to boiling point.

Sprinkle Lettuce with the dice of cooked bacon and just before serving pour dressing over or pa.s.s it at the table.

POTATO AND EGG SALAD

Mix 2 cups cold boiled potatoes cut in cubes 1 cup celery or cabbage cut in small pieces 2 or 3 hard cooked eggs chopped fine 2 tablespoons chopped pickle 2 tablespoons chopped green pepper or pimiento 1 tablespoon chopped parsley and Few drops onion juice. Moisten with Cream Dressing and serve in nests of Lettuce or cabbage leaves.

CREAM DRESSING

Mix in double boiler 2 teaspoons flour 1 teaspoon salt 1 teaspoon mustard 1 1/2 teaspoons powdered sugar and a Few grains cayenne; add 1 teaspoon b.u.t.ter and 1/3 cup vinegar. Cook over boiling water, stirring constantly until mixture thickens; add 1 egg yolk, and stir and cook 1 minute. Cool and just before serving add 1/2 cup heavy cream, sweet or sour, beaten until stiff.

[Ill.u.s.tration: ORANGE MOUSSE]

ORANGE MOUSSE

Put in saucepan 3/4 cup sugar, add Grated rind of 1 orange and 1/4 cup cold water. Stir and boil 1 minute. Soak 1 teaspoon gelatin in 2 tablespoons cold water and dissolve in the hot syrup.

Add 2/3 cup orange juice and 2 tablespoons lemon juice. Place on ice, and when it begins to thicken, fold in 1 1/2 cups cream beaten stiff, 1/4 cup pistachio nuts, shredded, 1/4 cup candied cherries cut in pieces. Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers.

Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices. Molds may be decorated with Pistachio nuts and Candied cherries, before filling with mixture.

SOUR CREAM DROP COOKIES

Cream 1/4 cup b.u.t.ter or margarine. Add gradually 1/2 cup sugar and 1 egg, well beaten. Dissolve 1/4 teaspoon soda in 1/4 cup rich sour cream. Add to first mixture alternately with 1 1/4 cups pastry flour sifted with 1/4 teaspoon salt and 2 teaspoons baking powder. Add 1/2 teaspoon vanilla 1/4 cup raisins cut in pieces and 1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin sheet, and bake in a moderate oven.