For Luncheon and Supper Guests Part 7

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Drain 1 small can pimientos and force through food chopper.

Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized gla.s.ses and when cool cover with melted paraffin.

If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

FROZEN FRUIT SALAD

Beat 2/3 cup heavy cream until stiff, and gradually beat in 1/3 cup mayonnaise dressing 1 teaspoon gelatin soaked in 3 tablespoons pineapple syrup and dissolved over hot water 1 teaspoon powdered sugar 2 tablespoons lemon juice and 1 tablespoon maraschino syrup. Fold in 1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces 3/4 cup pineapple, cut in dice 1/2 cup maraschino cherries, cut in slices. Freeze like ice cream.

Remove with round ice cream scoop, and serve on Heart leaves of lettuce. Cut Maraschino cherries in 4 pieces lengthwise and put on top of each salad.

[Ill.u.s.tration: CRACKERS AND CHEESE]

CRACKERS AND CHEESE

Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with Paprika in hole of olive. Do not spread crackers till ready to serve.

Cheese b.a.l.l.s may be made in advance.

CREAM CARAMEL LAYER CAKE

Beat until thick 3/4 cup heavy cream 1 cup sugar and 1/4 cup water. Add 1 cup bread flour sifted with 2 teaspoons baking powder and 1/4 teaspoon salt. Add 3 egg yolks and 1 whole egg, well beaten, and 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F.

in 2 layer cake pans 7 inches square, and put together with Chocolate Caramel Frosting between and on top.

CHOCOLATE CARAMEL SYRUP

Melt 2 squares bitter chocolate over hot water. In a saucepan put 3/4 cup sugar and 1/4 cup water, and cook until it forms a dark brown syrup. Add 1/2 cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth.

CHOCOLATE CARAMEL FROSTING

For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat 2 egg whites until stiff and continue beating while slowly adding the syrup. Then add, a little at a time, enough Sifted confectioners' sugar to make of right consistency to spread.

CHOCOLATE CARAMEL MILK SHAKE

Add to 2/3 gla.s.s iced milk 2 to 3 tablespoons chocolate caramel syrup. Mix well and strain into gla.s.s.

PERCOLATED COFFEE I

Put 1 cup finely ground coffee in upper part of gla.s.s coffee pot, put 6 cups hot water in lower part. Light alcohol lamp.

When water begins to boil and enters upper receptacle leave 1 minute.

Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.

MENU VII

Anchovy Canape Sh.e.l.lfish a la Queen Stuffed Celery Sandwich b.u.t.terscotch Biscuits Orange and Grapefruit Salad Chocolate Float Cocoanut Cakes Orange Opera Fudge

PRELIMINARY PREPARATIONS

Salad dressing made Dry ingredients and shortening mixed for biscuits b.u.t.ter and sugar mixed for spreading the biscuits Cocoanut cakes made Filling for sandwiches made Custard for frozen chocolate made Two eggs hard cooked Orange opera fudge made

MARKET ORDER

1/2 pint oysters 1/2 pint scallops 1 1/2 pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound b.u.t.ter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk 1/2 pound shredded cocoanut Anchovy paste 1 pimiento 1/2 pound brown sugar 1/4 pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives 1/2 tablespoon white corn syrup 3 ounces sh.e.l.led almonds Vegetable or beef extract

ANCHOVY CANAPe

Put 2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes. Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coa.r.s.e strainer. Cut 8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and 1/4 inch thick. Saute in b.u.t.ter on one side only. Spread other side with Anchovy paste. Divide diagonally into 3 sections, having 2 end sections half a square. Sprinkle end sections of the bread with Egg yolk and the center with Egg white. Separate sections with narrow strips of Pimiento. Serve as an appetizer.

[Ill.u.s.tration: ANCHOVY CANAPe]

Sh.e.l.lFISH a LA QUEEN

Force through food chopper enough Carrot to make 3/4 cup. Put into saucepan with 3 tablespoons b.u.t.ter and 1 teaspoon sc.r.a.ped onion, and cook 10 minutes or until brown, stirring frequently. Add 4 tablespoons flour and when smooth add 1 cup boiling water in which is dissolved 1 teaspoon vegetable or beef extract, and stir until sauce boils.

Add 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoon lemon juice and a Few grains cayenne. Remove meat from a 1 1/2 pound lobster and cut in pieces the size of scallops.

Place 1/2 pint oysters in strainer over bowl and rinse with 2 tablespoons cold water, reserving all liquor. Pick over oysters to be sure that there are no pieces of sh.e.l.l adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook 1/2 pint scallops 5 minutes or until tender. To the oyster liquor add Cream to make 1 cup; add to the sauce and bring to boiling point.

Add oysters, scallops, and lobster and serve very hot, garnished with bits of Pimiento and Truffles or ripe olives.

STUFFED CELERY SANDWICH

Mix 1 cream cheese with 2 tablespoons celery chopped fine 1 tablespoon chopped, stuffed olives 1/4 teaspoon salt 1/8 teaspoon paprika and Enough milk to make it the right consistency to spread. Cut Bread in circles 1/4 inch thick. Cut centers from one-half the pieces of bread. Spread bread with Creamed b.u.t.ter and with sandwich filling. Place a ring of bread on a whole circle of bread. Garnish each sandwich with a Slice of stuffed olive in the center.