FOR LUNCHEONAND SUPPER GUESTS * * * * * TEN MENUSMORE THAN ONE HUNDRED RECIPES * * * * * SUITABLE FOR COMPANY LUNCHEONSSUNDAY NIGHT SUPPERS, AFTERNOON PARTIESAUTOMOBILE PICNICS, EVENING SPREADSAND FOR TEA ROOMS, LUNCH ROOMSCOFFEE SHOPS, AND MOTOR INNS * * * * * BY ALICE BRADLEY PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERYAUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT" * * * * * WHITCOMB & BARROWSBOSTON, 1923 * * * * * DEDICATED TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDSAND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT * * * * * INTRODUCTION Meals of many courses are neither practical nor popular with the modernhostess. For a company luncheon or supper it is not necessary to servemore than a hot dish, a salad, a biscuit or sandwich, a dessert and abeverage. A first course and a relish may be provided if desired. SUNDAY NIGHT SUPPERS The following menus were arranged especially as Sunday night suppers, but they are equally suitable for midday luncheons or high teas. Many ofthe dishes will be found desirable for afternoon teas or eveningspreads, and for use in tea and lunch rooms, and for automobile picnics. PRELIMINARY PREPARATIONS Preparations for Sunday night suppers should be made on Saturday as faras possible. For a luncheon it is a help to have some things done theday before. For picnics and parties much must be done in advance. As anaid to the hostess we have listed after each menu what these preliminarypreparations may be. COOKING AT THE TABLE Many of the hot dishes may be prepared in a chafing dish or on anelectric grill. For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray. Coffee and tea maybe made at the table with electric appliances. SANDWICHES AND BISCUITS Sandwiches may be made and wrapped first in dry cheesecloth, then indamp cheesecloth, and placed in a covered crock some hours before ameal. The hot biscuits may be replaced by rolls or bread and butter ifdesired. AUTOMOBILE PICNICS For picnics the beverages and hot dishes may be prepared at home andcarried in thermos food jars. The cold dishes may be packed in a smallportable refrigerator. The biscuits, sandwiches, cakes, and cookiesshould be carefully wrapped in wax paper and packed in boxes. Ice creamsmay be taken in the freezer. Hot sandwiches and bacon may be cooked overthe coals or on a portable oil or alcohol stove. In some menus it may bedesirable to omit or modify a few of the dishes, if food is to becarried several miles. MARKET ORDERS Supplies for use on Sunday evening should, of course, be purchased onSaturday. To prevent any mistakes in ordering we have listed under eachmenu the foodstuffs that will be required. Supplies that are usuallykept on hand are not listed, as Baking powder Cayenne Cornstarch Bread flour Pastry flour Molasses Mustard Paprika Pepper Rock salt Table salt Granulated sugar Soda Spices, whole and ground Table sauce Vanilla Vinegar HOW TO BUY Some things are listed in the market orders that many people always haveon hand. This is for the benefit of those who do not prepare all theirmeals and have little space for seldom used supplies. As far as feasiblethe amounts of material in the market orders are such as could bepurchased. They may differ somewhat from the amounts called for in therecipes, thus leaving some foodstuff on hand. In many cases it may bemore economical to purchase in larger quantities than those given. Insome cases smaller amounts are called for than can be purchased, asone-half can, or one-fourth cup, in case supplies on hand are adequatewithout purchasing more than required. Butter only is given in themarket orders. In cooking, margarine, lard, and other shortenings may beused instead, if preferred. MEASUREMENTS In all recipes measurements are made level. Measuring cups, divided intothirds and quarters, are used, and tea and table measuring spoons. Cupsof dry material are filled to overflowing by putting the material intothe cup with a tablespoon, and are then leveled off with a knife. Teaand tablespoons are filled heaping with dry material, and then leveledoff with a knife. Flour should be sifted once before measuring. RECIPES AND MENUS The recipes are planned to serve eight persons. Most of them may bedivided for a smaller party. The average cost of the menus is fifty cents per person. Some of thedishes may be made less expensive and rich by substituting milk forcream, and by other substitutions and omissions that will suggestthemselves to the resourceful hostess. Many types of dishes are given. Many variations are possible. In some menus a choice of dishes is suggested. A few recipes are giventhat are not called for in the menus. These are usually to show how toutilize in a different way something for which a recipe is given or touse in another meal some foodstuff left from a recipe. These recipes and menus have all been tested at Miss Farmer's School ofCookery. The author wishes to express here her appreciation of thepainstaking work of all the members of the staff of the school who haveassisted in making this little book possible. BOSTON, MASS. , August, 1922. * * * * * MENU I Fruit CupHot Ham SandwichCurrant or Grape JellyTomato Salad with Cheese DressingCocoa Ice CreamFig MargueritesTea with Candied Mint Leaves PRELIMINARY PREPARATIONS Fruit cup ready to chillHam prepared for the sandwichesTomatoes peeled and placed in ice boxSalad dressing madeFig marguerites madeCandied mint leaves preparedIce cream ready to freezeJelly made MARKET ORDER 1 pound cooked ham1 cream cheese (Roquefort flavor if desired)1 quart milk1 pint cream1/2 pound butter6 eggs1/2 pound white grapes3 or 4 oranges2 lemons1 pound (4 small) tomatoes1 green pepper1 head lettuce1 bunch mint1/2 can sliced pineapple8 maraschino cherries2 tablespoons mayonnaise dressing1/2 pint raspberry or strawberry syrup1/4 pound figs2 ounces walnut meats1 ounce tea1/8 pound cocoa1 loaf sandwich bread1/2 pint grape or currant jelly or juiceOil of spearmint1 package small round crackers1 ounce marshmallow cream1 cup salad oilLoaf sugar FRUIT CUP Remove skin and seeds from 1/2 pound white grapes. If grapes are firm, boiling water may bepoured over them and allowed to stand 1 minute, when skins will comeoff easily. Pare 2 oranges, removing white part with the skin, and remove sectionsfree from membrane. Cut 4 slices canned pineapple in dice. Mix the fruit with 1/3 cup sugar 1 tablespoon lemon juice 1/2 cup orange juice 1/2 cup syrup from canned pineapple, and Few grains salt. Put into ice cream freezer, surround with ice andsalt, and stir occasionally until juice begins to freeze. Serve incocktail glasses, garnishing each glass with a Maraschino cherry. [Illustration: FRUIT CUP] HOT HAM SANDWICHES Put 1 pound cooked ham through food chopper. Add 4 tablespoons creamed butter, 1 teaspoon mustard and 1 teaspoon paprika, and mix well. CutBread in sixteen 1/4-inch slices, spread eight slices bread withthe ham mixture, cover with remaining bread and press slices firmlytogether. Cut each sandwich in three strips. Beat 2 eggs slightly and add 2 cups milk. Dip sandwiches, one at a time, in this mixture, and sautéin butter, cooking on one side until browned, and then turning andbrowning the other side. Serve very hot. Other meat, or marmalade or jam may be used in sandwiches in placeof ham. [Illustration: HOT HAM SANDWICHES] GRAPE OR CURRANT JELLY Wash and pick over Fruit. Crush in kettle one layer at a time and boil, stirringfrequently, until juice is extracted from pulp. Let drip throughdouble piece of cheesecloth, rinsed in cold water, over night ortill juice no longer drips. Do not squeeze. To 1 tablespoon juice add 1 tablespoon alcohol; stir and let stand 10 minutes. If2/3 of the mixture is cloudy use 2/3 cup sugar to each cup juice. If all is cloudy use equal partssugar and juice. (This is called the Pectin Test. ) Be sure that juicemixed with alcohol is discarded immediately. Measure remaining juiceinto kettle, bring to boiling point, add required amount of sugar andcook to 220 degrees F. Or until mixture will show two distinct, firmdrops when dripped from side of spoon, or when small amount willbecome firm when dropped on very cold saucer. Then skim and pour intosterilized glasses. _Second Extraction_ Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook5 minutes, drain and finish as for first extraction, boiling 5 minutesbefore adding the sugar. _Third Extraction_ Proceed as for second extraction. Oftentimes the juice from second andthird extractions may be combined before being made up into jelly. Bymaking three extractions the amount of jelly obtainable from a givenamount of fruit may be almost doubled. TOMATO SALAD WITH CHEESE DRESSING Cut 4 tomatoes in halves in such a way that they come apart in points. Arrange each half in a nest of Lettuce leaves. In the center of tomato pile Cream cheese forced through a coarse strainer. In center of cheeseput aFew bits of green pepper finely chopped. Serve with cheese dressing. [Illustration: TOMATO SALAD] CHEESE DRESSING Mix 2 tablespoons mayonnaise dressing with 2 tablespoons cream cheese. Add 1/2 teaspoon salt 1/2 teaspoon table sauce 1/2 teaspoon paprika and add very slowly 1/4 cup salad oil, beating with egg beater until very thick. Add slowly 1 1/2 tablespoons vinegar. Keep in cool place till ready to serve. Cream cheese with Roquefort flavor is desirable in both the aboverecipes, but the usual cottage or cream cheese may be used if preferred. COCOA ICE CREAM Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze. If frozen in a vacuum freezer, put mixture in center can of freezer;cover, invert freezer, and fill outer compartment with finely crushed icemixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozenin an ordinary freezer, it is not necessary to beat the cream. Put mixturein can of ice cream freezer, surround with three parts ice and onepart salt. Let mixture stand 5 minutes, then turn crank slowly until mixture isstiff. When frozen drain off ice water and repack, using four partsice and one part salt. FIG MARGUERITES Put in top of double boiler 7/8 cup sugar and 3 tablespoons water. Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystalsfrom inside of double boiler with pastry brush dipped in cold water. Add 1 egg white, unbeaten. Place over hot water and cook, beating constantlywith egg beater for 7 to 12 minutes or until mixture will hold its shape. Add 1 tablespoon marshmallow cream and 1/4 teaspoon vanilla, and fold over and over until again stiffenough to hold its shape. Add 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. Pile on Small round crackers and bake at 375 degrees F. For 10 minutes or untildelicately brown. This rule will cover 3 dozen small crackers. Shouldfrosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hotwater, and continue folding over gently until of the desired stiffness. MARSHMALLOW FROSTING Use above mixture with or without figs and nuts as a cake filling orfrosting. It need not be baked. CANDIED MINT LEAVES Wipe Fresh mint leaves, remove from stems and rub each leaf gently withthe finger dipped in Egg white slightly beaten. Mix3 tablespoons granulated sugar with3 drops oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in awarm but not a hot place until crisp and dry. Serve in Tea with Sliced lemon and Loaf sugar. TEA Half fill a perforated tea spoon or tea ball with Orange Pekoe, or other preferred tea. Place in cup, add fresh Boiling water, until cup is two-thirds full. Remove tea spoon as soonas tea is of the desired strength. Two or three cups of tea can usually be made without emptying and refillingthe tea spoon. * * * * * MENU II Grapefruit Baskets with MintsOpen Cheese and Bacon SandwichMixed Sweet PicklesCrab Meat and Tomato Jelly SaladEgg BiscuitsOrange Layer CakeIced Coffee with Vanilla PRELIMINARY PREPARATIONS Grapefruit prepared and put on iceCheese grated (or chopped) for sandwichesBacon cut same length as bread slicesPickles may be made at any timeTomato jelly and mayonnaise dressing madeEggs, hard cookedCelery (or endive) cut and put in cold waterCrab meat picked over and put on iceLettuce washed and put on ice in cheeseclothCake baked and one layer frostedCake filling made, except the whipped creamDry ingredients and shortening for biscuits combined MARKET ORDER 1/2 pound crab meat3/4 pound bacon3/4 pound cheese1/2 pint milk1 pint cream3/4 pound butter1 dozen eggs1/2 pint salad oil4 grapefruit1 head lettuce2 roots celery or 1/2 pound endive5 oranges2 lemons1 green pepper1 onion1/4 can (1/2 pint) tomatoes2 ounces (8) cream peppermints1/4 pound cluster raisins1 loaf bread1/4 pound candied cherries1 1/2 doz. Small sweet cucumber pickles2 yards narrow ribbonSmall fresh flowers or fresh mint leaves1/2 package gelatin1/4 pound finely ground coffee GRAPEFRUIT BASKETS Cut in two 4 grapefruit. Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skinaround the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted. Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinklepulp of each half with 1 cream peppermint, broken in pieces, and chill. Bring the two strips ofskin together above the grapefruit and tie together with Narrow ribbon, for the handle. Insert in the knot a sprig of Flowers, berries or mint, and place on doily on individual serving plates. [Illustration: GRAPEFRUIT BASKET] OPEN CHEESE AND BACON SANDWICH Beat 3 eggs until light, add 3/4 pound soft cheese grated or put through food chopper 1 1/2 teaspoons table sauce 3/4 teaspoon salt 1/2 teaspoon paprika Few grains cayenne. Mix well and spread on 8 slices bread cut one-third inch thick. Cut 3/4 pound bacon in very thin slices the length of the slice of bread. Make bacon still thinner by pressing each strip on a board with a broadknife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven. MIXED SWEET PICKLES Put in small agate or enamel saucepan 1 cup vinegar 1/2 cup sugar 1/4 teaspoon peppercorns 1/4 teaspoon blades of mace 1/4 teaspoon whole cloves, and cook 2 minutes. Add 1/2 cup candied cherries, cook 5 minutes; skim out, add 1/2 cup large Malaga raisins in clusters of two or three. Cook 10 minutes, remove raisins and add 18 small sweet cucumber pickles and cook 10 minutes. Arrange in glass jar in closely packed layers, putting raisins infirst, then cherries, then pickles; repeat until jar is full. Strainhot syrup into jar, and seal. [Illustration: MIXED SWEET PICKLES] CRAB MEAT AND TOMATO JELLY SALAD In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heartleaves of lettuce in center and fill with Mayonnaise dressing. The salad ingredients may be mixed lightly together, when salad isbeing served, or only those ingredients that are desired may be servedto each person. TOMATO JELLY Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through finestrainer, and mold in small bread pan that measures about 4 1/2 inchesby 8 inches. Cut in 1/2 inch cubes for serving. MAYONNAISE DRESSING Sift into a bowl 1/2 teaspoon mustard 1/2 teaspoon sugar 1/2 teaspoon salt and Few grains cayenne. Add 1 egg yolk, mix well and add 1 tablespoon vinegar, stirring constantly. Measure 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a timetill mixture begins to thicken. When very thick, add 1 tablespoon lemon juice and add remaining oil rapidly. The wholeprocess should take about 7 minutes. EGG BISCUITS Sift together 2 cups bread flour, measured after sifting once 5 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Work in with fingers 2 tablespoons shortening. Add 1 egg yolk, slightly beaten, mixed with 2/3 cup milk, cutting it in with a knife. Toss on floured cloth orboard and knead 5 minutes. Shape in any way suggested below. Bake 15minutes at 400 degrees F. Brush with milk or melted butter just beforeremoving from the oven. BISCUIT SHAPES Make in small round balls and bake in muffin pans. Bake 2 round balls in each muffin pan, brushing between with meltedbutter. Bake 3 round balls in each muffin pan. Roll 1/4 inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans. Prepare as above, sprinkling with sugar and cinnamon before rolling. Prepare as above, sprinkling with chopped nuts and maple sugar beforerolling. Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut offstrips 1 inch wide, twist and coil. When baked spread with confectioners'frosting. Shape and roll in strips 8 inches long and about as large around as alead pencil and bake. Roll 1/2 inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake. ORANGE LAYER CAKE Beat together until thick 2 egg yolks 1/4 teaspoon grated orange rind 4 tablespoons orange juice and 1/2 tablespoon lemon juice. Add 3/4 cup sugar gradually, continuing to beat with egg beater. Fold in 2 egg whites, beaten stiff and 1 cup pastry flour, sifted 4 times with 1/4 teaspoon soda and 1/4 teaspoon salt. Grease an angel cake or deep round tin and linebottom with greased paper. Pour in cake mixture and bake 30 minutes at375 degrees F. Split, put Orange cream filling between layers, and frost top with Boiled orange frosting. ORANGE CREAM FILLING Melt 2 tablespoons butter, add 4 tablespoons cornstarch, and when mixed add Grated rind 1 orange 1 cup orange juice and 1 cup sugar. Bring to boiling point, stirring all the time. Cook15 minutes over boiling water. Add 1/2 teaspoon salt and 1 1/2 tablespoons lemon juice. Cool and fold in 1 cup cream beaten stiff. BOILED ORANGE FROSTING Put 1 cup sugar and 1/4 cup water in a small saucepan. Stir until sugar is dissolved andboiling point is reached. Do not stir after it boils. Wash down sidesof saucepan with pastry brush dipped in cold water to prevent formationof crystals. Cook until syrup spins a 4 inch thread when dropped fromspoon held at least 8 inches above pan. Pour slowly onto 2 egg yolks beaten until thick and lemon colored, beating constantlywith egg beater until mixture will hold its shape, then add Few gratings orange rind and 1/2 tablespoon orange juice and spread on cake 2 egg whites may be used instead of egg yolks if preferred. ICED COFFEE WITH VANILLA Add to 6 cups cold boiled or percolated coffee 1/2 teaspoon vanilla 1 cup cream and Sugar to taste. Serve in tall glasses with Cracked ice. [Illustration: ICED COFFEE] * * * * * MENU III Tomato Consommé with PearlsCream MuffinsClub Sandwich with SweetbreadsPickled Ripe Cucumber RingsApricots with Cream and Nut BrittleGinger PuffsSpiced Tea PRELIMINARY PREPARATIONS Pickled ripe cucumber rings prepared in the fall or purchased in bottles, or other sweet pickle or olivesConsommé ready to reheatSweetbreads cooked, cucumber sliced into ice water, and lettuce washedDry ingredients for cream muffins mixedApricots cooked in syrup and nut brittle madeGinger puffs made and frostedIf tea is to be served iced, it may be prepared MARKET ORDER 1 pair sweetbreads1/2 pound bacon1/2 pint cream1 pint milk1/2 pound butter6 eggs1 head lettuce1 cucumber3 ounces nut meats1 quart can tomatoes1 pint chicken stock or2 chicken bouillon cubes1 can apricots1 loaf breadPickles or olives1/2 cup pearl tapioca1/2 pint mayonnaise dressing1 cream cheese1/2 pound confectioners' sugar1 ounce tea2 lemons TOMATO CONSOMMÉ WITH PEARLS Soak 1/2 cup pearl tapioca over night in 1 quart cold water. Cook in same water until tender and clear. Drain liquor from 1 quart can tomatoes, add 1 teaspoon salt 1 teaspoon paprika 1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1pint water. Wash 2 eggs, slightly beat the whites and add whites and shells to the soup. Stir until soup boils, boil 2 minutes, remove from heat and let stand20 minutes. Strain through double cheesecloth, add tapioca drained fromwater and rinsed. Reheat and serve in bouillon cups. A bit of Red coloring may be added to intensify the color. CREAM MUFFINS Sift together 2 cups pastry flour 1 tablespoon baking powder 2 teaspoons sugar and 1/2 teaspoon salt. With fingers rub in 1/4 cup butter or margarine, add 2 eggs well beaten and 7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans orsmall fancy shaped tins and bake 12 minutes at 400 degrees F. , and5 minutes at 450 degrees F. Makes 16 small muffins. CLUB SANDWICH WITH SWEETBREADS When brought from market soak 1 pair sweetbreads 1 hour in Water with 1 tablespoon vinegar. Parboil 20 minutes in 1 cup milk. Cool in cold water, drain and cut in slices. On serving platefor each person place 1 slice toast spread to the edges withButter worked until creamy. Cut in two diagonally and cover with1 or 2 washed and dried Lettuce leaves, and with Mayonnaise dressing. On lettuce place a layer of Sweetbread slices, cover with Slices of cucumber which have been dipped in Mayonnaise dressing and with 2 slices bacon free from rind, cooked until crisp. Cover with 1 slice buttered toast, cut in two diagonally. Place a Small lettuce leaf on the toast and fill with Mayonnaise dressing. Sprinkle with Paprika. Place on side of plate Sweet pickled cucumber rings or Olives, plain or stuffed. [Illustration: CLUB SANDWICH] PICKLED RIPE CUCUMBER RINGS Pare rind from 2 quarts ripe cucumbers, cut in slices crosswise, and then stamp outcenters, making rings. Cover with Cold water, add 1 teaspoon soda and let stand over night. Next morning drain, coverwith cold water in which 2 tablespoons alum have been dissolved and boil 10 minutes. Strain, cover again with cold water, add 1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard. Measure as much vinegar as there was water and to each quart vinegar add 3 pounds granulated sugar 1/4 cup whole cloves and 1/4 cup stick cinnamon. Add fruit and boil until clear. Watermelon rind, cut in strips, may be used instead of cucumber. APRICOTS WITH CREAM AND NUT BRITTLE Drain 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-halfthe nut brittle. Beat 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 teaspoon vanilla Few grains salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Othercanned fruit or orange sections may be used instead of apricots. NUT BRITTLE Put 1/2 cup sugar and 1/2 cup water in saucepan and boil quickly until syrup is a goldenbrown. Remove from fire, add 2/3 cup chopped nut meats and turn into lightly greased pan. Cool andpound until broken into very small pieces. GINGER PUFFS Beat 1 egg until light, add 1/2 cup sugar 1/2 cup molasses and 1/4 cup shortening melted in 1/2 cup warm water. Add 2 cups pastry flour sifted with 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon soda and 1/2 teaspoon salt. Combine mixtures and bake in small greased tinsfor 12 to 15 minutes at 400 degrees F. Frost if desired with Cheese Frosting. CHEESE FROSTING 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 pastrybag 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 looselyin a piece of cheesecloth. Boil gently to 215 degrees F. Or to a thinsyrup. 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 SurpriseMock Lobster à la Newburg in Timbale CasesBacon Salad or Potato and Egg SaladCorn Meal RollsOrange MousseSour Cream Drop CookiesSouth American Chocolate PRELIMINARY PREPARATIONS Cookies madeLettuce washed and put on iceDry ingredients and shortening for rolls mixedTins greasedFilling mixed for rose apples and rose apples chilledTimbale cases made. May be reheated while cooking NewburgDressing made, all but bacon fatSouth American chocolate preparedMousse made and packed, 4 to 6 hours in advanceDry ingredients measured for NewburgFish cooked and flakedBacon cut in small pieces orMaterials prepared for potato salad and dressing made MARKET ORDER 1/2 pound bacon2 pounds haddock2 quarts milk1/4 cup sour cream1/2 cup sour milk1 1/2 pints cream10 eggs1/2 pound butter1 green, pepper1 onion2 lemons1 head lettuceParsley2 oranges8 rose apples (small can) or small tomatoes8 anchovies (or 1 small bottle)2 pimientosBrown sugar2 ounces candied cherries1 ounce pistachio nuts2 ounces raisins1 ounce nut meats1/2 pound vanilla sweet chocolate1/2 cup mayonnaise dressing1 pint salad oil1/2 ounce coffee1/4 pound corn meal1 teaspoon gelatin2 pickles If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes2 roots celery or 1 small cabbage1/2 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 ona small plate sprinkled with Chopped parsley mixed with reserved egg yolk, rubbed through astrainer. [Illustration: ROSE APPLES EN SURPRISE] MOCK LOBSTER À LA NEWBURG Wipe a 2 pound haddock, remove skin and bones, sprinkle with Salt and steam 20 minutes over boiling water. Cool and separate inflakes. Melt 1/4 cup butter, 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 inTimbale cases. [Illustration: MOCK LOBSTER À 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 stand2 hours or over night. Put timbale iron in deep saucepan and coverwith 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. Thenimmerse in hot fat and fry until crisp and a delicate brown. Draincases on brown paper. A rosette iron may be used instead of a timbaleiron 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 withoval cutter, brush with Melted butter, double over and place on greased baking sheet. Bake12 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 pourdressing over or pass 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 butter and 1/3 cup vinegar. Cook over boiling water, stirring constantly untilmixture thickens; add 1 egg yolk, and stir and cook 1 minute. Cool and just before servingadd 1/2 cup heavy cream, sweet or sour, beaten until stiff. [Illustration: 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 tothicken, 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 bakingpowder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3hours. 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 butter 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 tinsheet, and bake in a moderate oven. Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking. SOUTH AMERICAN CHOCOLATE Melt 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly 1 cup strong hot coffee and boil 1 minute. Add to 6 cups scalded milk, beat until a thick froth forms on top, and leaveover hot water 10 minutes. Serve with Whipped cream sweetened and flavored, or chill and serve in tallglasses with Cracked Ice. * * * * * MENU V Apple Ball CocktailSautéd Oysters with Celery Sauce or Celery Cheese ToastCalifornia Lettuce with Russian or Thousand Island DressingOrange BiscuitsMolasses PieIced Tea with Ginger Ale PRELIMINARY PREPARATIONS Molasses pie madeCelery cooked for celery sauceMayonnaise and Russian dressing madeDry ingredients and shortening mixed for biscuitsLettuce washedFruit prepared for cocktailCheese gratedTea made MARKET ORDER 1 pint selected oysters or1/2 pound cheese4 eggs1 cup milk2/3 cup cream1/2 pound butter2 roots celery1 large or 2 small heads California lettuce1 orange3 lemons8 apples (perfect in shape and uniform in size)1/4 pound white or Tokay grapes1 loaf bread1/4 cup chili sauce1/4 pound demi-tasse sugar1 1/2 cups molasses1/2 pound walnuts4 individual tea bags1 quart ginger ale1/3 cup maraschino cherries1/4 pound common crackers1 chicken bouillon cube or chicken stock1 pimiento1 green pepper1/2 cup mayonnaise dressingParsley APPLE BALL COCKTAIL Cut tops from stem end of 8 choice apples. Remove inside of apples with a French ball cutter, putting balls in 2 cups cold water with Juice of 1 lemon. Reserve tops of apples, cores, and small pieces forapple sauce. Put Apple shells in 1 quart cold water to which is added 1 teaspoon salt. Remove skins and seeds from 1/4 lb. (1 cup) white grapes. Just before serving drain apple shells. Remove apple balls from the water. Drain and mix with the White grapes and with 1/3 cup maraschino cherries and fill apple shells. Mix 3 tablespoons syrup from maraschino cherries with Juice of 1/2 orange and put over the apple balls. Serve apple shellsin individual dishes or cocktail glasses surrounded with Crushed Ice. Apple may be removed in small oval shapes with a coffee spoon, if aFrench ball cutter is not available. Grapes may be bought in cans if fresh grapes are not in market. APPLE SAUCE Put in saucepan Tops, cores, and small pieces of apple removed in the making of appleshells. Add 3/4 cup water in which apple balls were soaked and cook gently untilapple is soft. Rub through a strainer. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce isof the proper consistency. This may be used at another meal. SAUTÉD OYSTERS Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removingany bits of shell that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. Sauté in 4 tablespoons melted butter or cooking oil. When brown on one side turnand brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast. CELERY SAUCE Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise insmall pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and 1 teaspoon salt and cook 20 minutes or until tender. Drain, reserving both liquid and celery. To Liquid add Chicken stock to make 2 cups or Water to make 2 cups and 1 chicken bouillon cube. Melt in saucepan, chafing dish or electricgrill 3 tablespoons butter. Add 3 tablespoons flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add Cooked celery and bring to boiling point. Mix 1 egg yolk and 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly. CELERY CHEESE TOAST Make above recipe for Celery Sauce, adding 1 cup grated cheese when celery is added. Stir until cheese is melted. Add 1/2 teaspoon table sauce, then add 1 egg yolk and 2/3 cup cream as above and cook over hot water 2 minutes, stirringconstantly. Serve on Toast or crackers. 1 egg white beaten stiff may be added just before serving. LETTUCE WITH RUSSIAN DRESSING Use California lettuce if obtainable. Remove outside leaves and cutlettuce in halves and cut each half in two or four pieces according tothe size of the head. Let stand in ice water until crisp. Place incheesecloth on the ice or in a covered pail until needed. Serve onsalad plates with Russian Dressing or with Thousand Island Dressing. Dressing may be passed separately if preferred. RUSSIAN DRESSING Measure 1/2 cup mayonnaise dressing, add 1/4 cup chili sauce 1 tablespoon pimiento cut in small pieces 1 tablespoon green pepper cut in small pieces and 1 tablespoon celery cut in small pieces, and mix thoroughly. THOUSAND ISLAND DRESSING Add to Russian Dressing just before serving 1/4 cup cream, beaten stiff. 1921 CHILI SAUCE Force through food chopper 3 green bell peppers 1 red bell pepper and 4 large onions. Put in saucepan with 12 large tomatoes or 1 quart canned tomato 1 quart vinegar 1 cup sugar 1/4 teaspoon oil of clove 1/4 teaspoon oil of cinnamon 3 tablespoons salt 3/4 teaspoon allspice 3/4 teaspoon mustard 3/4 teaspoon soda and 1 tablespoon table sauce. Cook until soft and rub through purée sieve, getting through as much aspossible of the vegetables. Cook again until thick and of the desiredconsistency. 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 beserved add 7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut withround cutter 1 inch in diameter. Place close together on a greased tinsheet. Break 16 lumps demi-tasse loaf sugar in halves and squeeze the Juice of 1/2 orange. Dip pieces of sugar one at a time in the orangejuice and push a piece down in the center of each biscuit. Grate Orange rind over the biscuits and bake 15 minutes in a hot ovenor 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 fita large pie plate. Line the plate with the pastry and build up a fluted rim. MOLASSES 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 molasses 3 egg yolks slightly beaten 3 tablespoons melted butter 3/4 cup nut meats cut in fine pieces. When well mixed pour into theunbaked crust. Bake 10 minutes in a hot oven, 500 degrees F. , to cookthe crust and set the rim. Then reduce the heat to 350 degrees F. Andbake 40 minutes. Cover with Meringue. Bake 12 minutes. Cool before serving. [Illustration: MOLASSES 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, orusing 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. Coverand 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 extraSyrup into the tea. Use one or more slices lemon in each glass of tea. * * * * * MENU VI Chow Mein or Chop SueyPepper Jam SandwichesFrozen Fruit SaladCrackers and CheeseCream Caramel Layer CakePercolated Coffee PRELIMINARY PREPARATIONS Cream caramel layer cake made, filled and frostedPepper jam filling madeMaterials prepared for chow mein or chop sueyFruit (except banana) ready for saladMayonnaise dressing madeLettuce washed MARKET ORDER 1 1/2 pounds pork chops or 1 large broiler1 cream cheese1 pint cream1/2 pint milk1/2 pound butter5 eggs1 onion1 bunch celery1/4 pound dried mushrooms3 red peppers or 1 small can pimientos1 lemon1 banana1 head lettuce1/2 loaf dark Graham bread1/2 loaf white breadChicken stockSoyu sauce1/2 cup canned apricots3/4 cup pineapple and syrup3/4 cup maraschino cherries and syrup1 package small round crackers4 stuffed olives1 package confectioners' sugar1/4 pound coffee3 cups salad oil2 ounces chocolate1/3 cup mayonnaise dressing1 teaspoon gelatin For Chop Suey 6 Chinese water chestnuts1/2 pound bean sprouts1/4 pound (1 can) bamboo shoots Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, andbamboo 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, andcook 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. Inanother 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, stirringconstantly. 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 servedin the Chow Mein. With Chow Mein pass 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 clothor board, roll as thin as possible, sprinkle with flour, fold in layersabout 2 inches wide, slice very thin, shake strips apart, and fry untildelicately 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 5minutes in 2 tablespoons chicken fat or butter. 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 gentlyuntil 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 butter. On one slice of white bread spread Pepper jam, cover with slice of Graham bread, spread with Butter and pepper jam and cover with a slice of white bread. Make othersandwiches with Graham bread on the outside and white bread for the centerlayer. Wrap in damp cheesecloth, press under a light weight, and leave in acool place until serving time. Trim edges, cut in slices, and arrangeon doily-covered plate. PEPPER JAM 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 to220 degrees F. Or until mixture is the consistency of jam. Pour in smallsterilized glasses and when cool cover with melted paraffin. If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force throughfood 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. [Illustration: 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 balls 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 meltedchocolate and stir until smooth. CHOCOLATE CARAMEL FROSTING For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ballstage. Beat 2 egg whites until stiff and continue beating while slowly addingthe 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 glass iced milk 2 to 3 tablespoons chocolate caramel syrup. Mix well and straininto glass. PERCOLATED COFFEE I Put 1 cup finely ground coffee in upper part of glass 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 putlight back until water again boils and has risen to top. Remove andextinguish light, remove upper globe, and coffee is ready to serve. * * * * * MENU VII Anchovy CanapéShellfish à la QueenStuffed Celery SandwichButterscotch BiscuitsOrange and Grapefruit SaladChocolate FloatCocoanut CakesOrange Opera Fudge PRELIMINARY PREPARATIONS Salad dressing madeDry ingredients and shortening mixed for biscuitsButter and sugar mixed for spreading the biscuitsCocoanut cakes madeFilling for sandwiches madeCustard for frozen chocolate madeTwo eggs hard cookedOrange opera fudge made MARKET ORDER 1/2 pint oysters1/2 pint scallops1 1/2 pound lobster, boiled1 cream cheese2 quarts milk1 pint cream3 eggs1 pound butter1 carrot1 small onion1 lemon3 oranges2 grapefruit2 pressed figs1 root celery1 head lettuce6 stuffed olives1 can condensed milk1/2 pound shredded cocoanutAnchovy paste1 pimiento1/2 pound brown sugar1/4 pound chocolate1 loaf bread8 maraschino cherries1 truffle or 2 ripe olives1/2 tablespoon white corn syrup3 ounces shelled almondsVegetable or beef extract ANCHOVY CANAPÉ Put 2 eggs in top of double boiler, cover with boiling water and cookover boiling water or on back of stove for 60 minutes. Chop the whites(with silver knife to prevent discoloring), and rub yolks through acoarse strainer. Cut 8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and1/4 inch thick. Sauté in Butter on one side only. Spread other side withAnchovy paste. Divide diagonally into 3 sections, having 2 end sectionshalf 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. [Illustration: ANCHOVY CANAPÉ] SHELLFISH À LA QUEEN Force through food chopper enough Carrot to make 3/4 cup. Put into saucepan with 3 tablespoons butter and 1 teaspoon scraped onion, and cook 10 minutes or until brown, stirringfrequently. 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 tobe sure that there are no pieces of shell adhering to them, add oystersto liquor, and cook them until the edges curl. Drain, reserving bothliquor 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 withbits 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 piecesof bread. Spread bread with Creamed butter and with sandwich filling. Place a ring of breadon a whole circle of bread. Garnish each sandwich with a Slice of stuffed olive in the center. BUTTERSCOTCH BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup butter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inchthick, put in greased muffin pans cut side up, and bake 15 minutes at400 degrees F. This makes 16 biscuits. [Illustration: BUTTERSCOTCH BISCUITS] ORANGE AND GRAPEFRUIT SALAD Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sectionsfree from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining thesections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries. Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of Pineapple if desired. Chopped nuts may be sprinkled over the salad. CONDENSED MILK SALAD DRESSING Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted butter. Beat thoroughly, but do not cook. Chill beforeserving. CHOCOLATE FLOAT Put 2 tablespoons chocolate syrup in tall glass and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately. CHOCOLATE SYRUP Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times thisamount may be made and kept on hand for use with hot or iced milk. FROZEN CHOCOLATE Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate meltedpour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt. COCOANUT CAKES Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, usinga knife and spoon, and allowing 1 rounding tablespoon mixture to eachcake. Place on greased tin sheets 1 inch apart. Bake in moderateoven or at 350 degrees F. For 20 minutes. ORANGE OPERA FUDGE Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. Or until a soft ball is formed incold water, stirring constantly to prevent burning. Pour out onto marbleslab or large platter which has been wiped with cheesecloth wrung outof cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut incubes for serving. * * * * * MENU VIII Creamed Eggs and Mushrooms with Bacon CurlsMarmalade BiscuitsPineapple SaladCooked Mayonnaise DressingButterscotch ParfaitArcadia CakesCoffee PRELIMINARY PREPARATIONS Orange marmalade made at any timeCakes madeSalad dressing madeDry ingredients and shortening for biscuits mixedEggs hard cookedBacon rolled ready to fryButterscotch parfait up to point where egg whites and cream are added. These may be added and mixture frozen 4 to 6 hours in advanceLettuce washedPineapple and nuts cut MARKET ORDER 1/2 pound bacon1 1/2 pints cream1 quart milk11 eggs1/2 pound butter or margarine1/2 pound fresh mushrooms1/2 cup orange marmalade1 head lettuce1 can sliced pineapple2 ounces pistachio nuts5 ripe olives1/2 pound brown sugar1/2 pound walnuts1/4 pound coffee1 tablespoon cocoa1 package confectioners' sugar1/2 tablespoon corn syrup1/2 pint salad oil CREAMED EGGS AND MUSHROOMS WITH BACON CURLS Put 6 eggs in top of double boiler. Cover with Hot water, bring to boiling point, place over boiling water or onback of range and let stand 60 minutes. Remove shells and cut eggsin eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise. Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently20 minutes and strain. Melt 1/3 cup butter, add 1/3 cup flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Sautémushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter andarrange Bacon curls over the top. 4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead ofmushrooms. BACON CURLS Place thin strips of Bacon on a board and with a broad-bladed knife press strips outas thin as possible. Roll each slice into a curl and fasten with awooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks. MARMALADE BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or boardand roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 incheswide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from andparallel with the ends. Put 1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges togetherand bake in hot oven or at 450 degrees F. For 15 minutes. Pastry may beused instead of baking powder biscuit dough for these turnovers. QUICK ORANGE MARMALADE Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boilrind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discardwater. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just asthin as possible in pieces about 1 inch long. Simmer shredded rindsagain in 2 1/2 cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make upthis amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorousboil over hot fire. Boil hard for 3 minutes, stirring constantly. Removefrom fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses. PINEAPPLE SALAD Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes. Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately. COOKED MAYONNAISE DRESSING Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirringoccasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff. BUTTERSCOTCH PARFAIT Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons butter and 1 1/2 cup water; stir until sugar is melted and boil without stirringto 238 degrees F. Or until syrup forms a soft ball when tried in coldwater. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, ifdesired. ) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle withnuts and place in can of ice cream freezer with waxed paper and cardboardbetween the layers. Surround can with ice and salt, allowing 2 quarts icemixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small bakingpowder boxes or ice cream molds instead of in the paper cases. [Illustration: BUTTERSCOTCH PARFAIT] ARCADIA CAKES Scald and dry a small mixing bowl, put in 3 tablespoons butter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured muffin tinsnot more than 2 inches in diameter. The finished cakes should be not more than three-fourths of an inchthick. Remove soft centers from cakes, taking them out from the top;fill cakes with Cocoa Butter Cream, put cakes together in pairs with the fillinginside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a verysmall pastry tube of paper or tin. The butter cream may be omitted and cakes be merely frosted on topif preferred. BUTTER CREAM, COCOA AND WHITE Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration. Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white buttercream and fold remainder into that which contains the cocoa. Useas filling for cakes. COFFEE FROSTING Mix 1/2 tablespoon corn syrup with 2 tablespoons strong hot coffee; add 1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keepit lukewarm. PERCOLATED COFFEE II Put in upper part of percolator coffee pot 1 cup finely ground coffee. Pour in 3 pints boiling water and percolate about 10 minutes. Put Cream and Sugar in the cups. Pour in the coffee and serve. One-half cup cream left from making the parfait may be diluted with1/2 cup milk and used for the coffee. * * * * * MENU IX Chicken and Clam Bouillon with Pimiento CreamChicken TerrapinWafflesSpiced Figs or Star Chicken SaladQuick Parker House RollsLittle Chocolate CakesPineapple Smash PRELIMINARY PREPARATIONS 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 MARKET ORDER 4 pound fowl2 quarts clams in shell1 quart milk1/2 pint sour cream1/4 cup cream1/2 pound butter9 eggs1 onion1 green pepper4 lemons1 carrot1 bunch mint1/2 pound pulled figs1/4 pound mushrooms2 roots celery1 head lettuceChicken stock1 can pimientos4 ripe olives1/4 bottle commercial pectin1 pound Brazil nuts1 can grated pineapple1 1/2 pints ginger ale1 pint mayonnaise dressing8 maraschino cherries1/8 pound chocolate1 yeast cakeColor pastesParsley2 tablespoons salad oil1/2 package gelatin1/2 pound confectioners' sugar CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM Wash and scrub 2 quarts soft-shell clams in shell, put in kettle with 2 cup cold water, cover and cook till shells open. Strain liquorthrough double cheesecloth. Add enough Chicken stock, well seasoned, to make 1 quart. Add more Seasonings if needed and serve in bouillon cups withPimiento cream. Clams may be used as steamed clams, if desired. [Illustration: Chicken and clam bouillon] PIMIENTO CREAM Mix 1/4 cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve. Beat until stiff andserve on bouillon or on any cream soup. CHICKEN TERRAPIN Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted butter. Add to 2 cups scalded milk and cook until thick. Add Whites of 3 hard-cooked eggs, finely chopped 1 1/2 cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon. Keep hot over hot water or electric grill and servein patty shells reheated in the oven, or on toast. Serve with Spiced figs. BOILED FOWL Clean a 4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and 1/8 teaspoon pepper. Cool in the stock. Fowl cooked in pressure cooker under 20 pounds pressure will becometender in from 30 to 40 minutes. Fowl, if nearly covered with boiling water and boiled 5 minutes, willbecome tender if cooked in fireless cooker for 5 or 6 hours. SPICED FIGS Wash 1/2 pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 1/2 cups sugar. Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutesor until figs are tender. SPICED JELLY Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickledfruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into glasses orindividual molds. WAFFLES Sift together 1 1/2 cups pastry flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soda; add slowly 1 1/4 cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten. Fold in 3 egg whites, beaten stiff. Use 1 large spoonful of mixture for eachwaffle. Cook on hot waffle iron. An aluminum electric waffle iron should not be greased. An iron oneshould be well greased. STAR CHICKEN SALAD Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces. Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing. Mix with other ingredients and pack instar-shaped mold. Chill, turn out on bed of Lettuce leaves. Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer. The stock in which mushrooms are cooked may be used in Chicken and ClamBouillon or in a sauce for another meal. QUICK PARKER HOUSE ROLLS Sift together 2 1/2 cups bread flour 1 tablespoon sugar and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in 1/3 cup lukewarm water and 1/2 cup milk. Beat well, let rise, turn out on floured cloth or boardand roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in Melted butter, fold double, buttered side up, and place in pans closetogether. 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 beforeremoving from oven. LITTLE CHOCOLATE CAKES Put in double boiler 2 squares chocolate, broken in small pieces 1/2 cup milk and 2 egg yolks. Cook, stirring constantly until thick and smooth. Removefrom fire and add 1 cup sugar and 3 tablespoons butter and 1 1/4 cups bread flour, alternately with 1/2 cup milk in which 1/2 teaspoon soda is dissolved. Beat well and fold in 2 egg whites beaten stiff and 1/2 teaspoon vanilla. Pour into greased individual tins and bake15 minutes at 450 degrees F. Cover with Cream frosting in different colors. CREAM FROSTING Beat 1 egg white until stiff, add 2 teaspoons cream 1/2 teaspoon vanilla and, slowly, 3/4 cup confectioners' sugar, and more if needed to make of rightconsistency to spread. Divide into several portions, and color witha bit of Color paste, pale yellow, pink, green, or lavender. PINEAPPLE SMASH Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strainover block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass. Garnish with sprigs of Mint and Maraschino cherries. [Illustration: PINEAPPLE SMASH] * * * * * MENU X 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 PRELIMINARY PREPARATIONS 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. MARKET ORDER 1 pound can tuna fish1 quart milk1 pint cream1 pound butter5 eggs1 onion1 lemon1 apple1/2 pound fresh mushrooms1 small cabbage1 carrot1 head lettuce1 large green pepper4 1/2 cups chicken stock or5 chicken bouillon cubes1 pimiento1 cup bran1/4 cup chili sauce1 1/2 cups maple syrup1/4 pound shelled pecans1/4 pound coffee1/4 pint honey1/2 cup salad oil2 ounces Graham flour3 ounces seedless raisins1/2 package gelatin CREAM OF MUSHROOM SOUP Chop Stems from 1/2 pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have beencooked, or 3 cups hot water in which 3 chicken bouillon cubes havebeen dissolved. Simmer 20 minutes and strain. Melt 4 tablespoons butter or margarine, add 4 tablespoons flour mixed with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the strained stock and stir until soupboils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups. This may be served at another meal if preferred. TUNA FISH À LA KING IN PATTY CASES Cook 1 large green pepper 2 minutes in boiling salted water to whichhas been added 1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in 1 1/2 tablespoons butter; remove pepper and to butter add 1 tablespoon cornstarch and 1 tablespoon flour; then add 3/4 cup highly seasoned chicken stock and 1/3 cup cream. Stir until sauce boils, add the peppers 1 pound can tuna fish separated in flakes 1 pimiento cut in strips Salt to taste and Few drops onion juice. Peel 1/2 pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish. Serve from the chafingdish or in Patty cases. Two cups cooked chicken, cut in strips, or two cups crab meat may be usedinstead of tuna fish. [Illustration: TUNA FISH À LA KING] PUFF PASTE Wash 1 cup butter, shape in circular piece, reserve 1 tablespoon, and putremainder in pan between two pans of ice. Work the reserved butter into 1 1/2 cups bread flour, mix to a dough with 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes. Pat and roll 1/4 inch thick, keeping corners square. Place butter incenter of one side of pastry, fold other side over butter, fold one endover butter, other end under butter, pressing edges together. Turn 1/4way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, andfolding the last time in 4 layers. Chill, roll out, shape, chill againand bake in hot oven, reducing heat after pastry has risen. PATTY CASES After puff paste has been rolled 5 times and chilled, roll to 1/2 inchthickness, shape with patty cutter, cut halfway through with a smallcutter, 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 oftenthat patties may rise evenly. CABBAGE AND CARROT SALAD Mix 2 cups shredded cabbage with 1/2 cup grated carrot and 1 apple cut in dice. Serve in nests of Lettuce or cabbage leaves with Thousand Island French Dressing. THOUSAND ISLAND FRENCH DRESSING Put in small jar 1 1/4 teaspoons salt 1/3 teaspoon pepper Few grains cayenne 1/2 cup salad oil 2 tablespoons vinegar 1/4 cup chili sauce 1/2 teaspoon table sauce. Just before serving add 1/3 cup cream beaten stiff, and shake thoroughly. BRAN MUFFINS Beat 1 egg until light, add 2 tablespoons molasses or sugar 1 cup milk 1 cup bran 1/2 cup Graham flour or entire wheat flour 1/2 teaspoon salt 2 teaspoons baking powder and 1/2 cup seedless raisins. Mix well and bake in greased and flouredmuffin pans 20 minutes at 450 degrees F. MAPLE CHARLOTTE Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stiruntil dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it beginsto stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cakebox with charlotte mixture and serve with maple pecan sauce. [Illustration: MAPLE CHARLOTTE] MAPLE PECAN SAUCE Boil 3/4 cup maple syrup and 2 tablespoons butter to 232 degrees F. Or until syrup forms a verysoft ball when tried in cold water. Remove from fire, and add slowly 1/4 cup cream. Keep hot over hot water until ready to serve, then add 1/3 cup pecan nut meats. MARY ANN SPONGE CAKE Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold ingently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan. Cover center with greased paper. Put in cake mixture. Bake at 345degrees F. For 30 minutes. Remove carefully from pan, remove paperand fill with maple charlotte or whipped cream. If a Mary Ann cake pan is not available, bake twice this mixture ina bread pan or deep round cake pan. Cool and remove center leaving a box. COFFEE WITH HONEY AND WHIPPED CREAM Tie 1 cup ground coffee very loosely in small cheesecloth bag. Put intocoffee pot with 6 cups cold water and Several egg shells. Let stand 1 hour. Bring to boiling point and boil5 minutes. Add 1/2 cup cold water and let stand 3 minutes. Serve coffee with Honey to sweeten instead of sugar, and Cream whipped.