MENU I (for 8 persons) - from “For Luncheon and Supper Guests” cookbook by Alice Bradley (1922)

8/13/2019 MENU I (for 8 persons) - from For Luncheon and Supper Guests cookbook by Alice Bradley (1922)

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MENU I (for 8 persons)- from For Luncheon and Supper Guests

cookbook by A!ce "radey #$%&&'

MENU I

Fru!t (up

)ot )am Sand*!ch

(urrant or Grape +ey

,omato Saad *!th (heese ress!n.

(ocoa Ice (ream

F!. Mar.uer!tes

,ea *!th (and!ed M!nt Lea/es

01ELIMINA12 01E0A1A,I3NS

Fru!t cup ready to ch!

)am prepared for the sand*!ches

,omatoes peeed and paced !n !ce bo4

Saad dress!n. made

F!. mar.uer!tes made

(and!ed m!nt ea/es prepared

Ice cream ready to free5e

+ey made

MA16E, 31E1

$ pound cooked ham

$ cream cheese #1o7uefort fa/or !f des!red'$ 7uart m!k

$ p!nt cream

$8& pound butter

9 e..s

$8& pound *h!te .rapes

: or ; oran.es

& emons

$ pound #; sma' tomatoes

$ .reen pepper$ head ettuce

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2/7

$ bunch m!nt

$8& can s!ced p!neappe

< marasch!no cherr!es

& tabespoons mayonna!se dress!n.

$8& p!nt raspberry or stra*berry syrup$8; pound f!.s

& ounces *anut meats

$ ounce tea

$8< pound cocoa

$ oaf sand*!ch bread

$8& p!nt .rape or currant =ey or =u!ce

3! of spearm!nt

$ packa.e sma round crackers

$ ounce marshmao* cream$ cup saad o!

Loaf su.ar

F1UI, (U0

1emo/e sk!n and seeds from

$8& pound *h!te .rapes> If .rapes are f!rm? bo!!n. *ater may be

poured o/er them and ao*ed to stand $ m!nute? *hen sk!ns *! come

off eas!y>

0are

& oran.es? remo/!n. *h!te part *!th the sk!n? and remo/e sect!ons

free from membrane>

(ut

; s!ces canned p!neappe !n d!ce> M!4 the fru!t *!th

$8: cup su.ar $ tabespoon emon =u!ce

$8& cup oran.e =u!ce

$8& cup syrup from canned p!neappe? and

Fe* .ra!ns sat> 0ut !nto !ce cream free5er? surround *!th !ce and

sat? and st!r occas!onay unt! =u!ce be.!ns to free5e> Ser/e !n

cockta! .asses? .arn!sh!n. each .ass *!th a

Marasch!no cherry>

@Iustrat!on F1UI, (U0B

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3/7

)3, )AM SANCI()ES

0ut $ pound cooked ham throu.h food chopper> Add

; tabespoons creamed butter?

$ teaspoon mustard and

$ teaspoon papr!ka? and m!4 *e> (ut

"read !n s!4teen $8;-!nch s!ces? spread e!.ht s!ces bread *!th

the ham m!4ture? co/er *!th rema!n!n. bread and press s!ces f!rmy

to.ether> (ut each sand*!ch !n three str!ps> "eat

& e..s s!.hty and add

& cups m!k> !p sand*!ches? one at a t!me? !n th!s m!4ture? and sautD!n butter? cook!n. on one s!de unt! bro*ned? and then turn!n. and

bro*n!n. the other s!de> Ser/e /ery hot>

3ther meat? or marmaade or =am may be used !n sand*!ches !n pace

of ham>

@Iustrat!on )3, )AM SANCI()ESB

G1A0E 31 (U11AN, +ELL2

Cash and p!ck o/er

Fru!t> (rush !n kette one ayer at a t!me and bo!? st!rr!n.

fre7uenty? unt! =u!ce !s e4tracted from pup> Let dr!p throu.h

doube p!ece of cheesecoth? r!nsed !n cod *ater? o/er n!.ht or

t! =u!ce no on.er dr!ps> o not s7uee5e> ,o

$ tabespoon =u!ce add

$ tabespoon acoho st!r and et stand $ m!nutes> If&8: of the m!4ture !s coudy use

&8: cup su.ar to each cup =u!ce> If a !s coudy use e7ua parts

su.ar and =u!ce> #,h!s !s caed the 0ect!n ,est>' "e sure that =u!ce

m!4ed *!th acoho !s d!scarded !mmed!atey> Measure rema!n!n. =u!ce

!nto kette? br!n. to bo!!n. po!nt? add re7u!red amount of su.ar and

cook to && de.rees F> or unt! m!4ture *! sho* t*o d!st!nct? f!rm

drops *hen dr!pped from s!de of spoon? or *hen sma amount *!

become f!rm *hen dropped on /ery cod saucer> ,hen sk!m and pour !nto

ster!!5ed .asses>

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4/7

Second E4tract!on

1eturn fru!t pup to kette? add barey enou.h cod *ater to co/er !t?

br!n. so*y to bo!!n. po!nt? st!rr!n. to pre/ent burn!n. on cookH m!nutes? dra!n and f!n!sh as for f!rst e4tract!on? bo!!n. H m!nutes

before add!n. the su.ar>

,h!rd E4tract!on

0roceed as for second e4tract!on> 3ftent!mes the =u!ce from second and

th!rd e4tract!ons may be comb!ned before be!n. made up !nto =ey> "y

mak!n. three e4tract!ons the amount of =ey obta!nabe from a .!/enamount of fru!t may be amost doubed>

,3MA,3 SALA CI,) ()EESE 1ESSING

(ut

; tomatoes !n ha/es !n such a *ay that they come apart !n po!nts>

Arran.e each haf !n a nest of

Lettuce ea/es> In the center of tomato p!e

(ream cheese forced throu.h a coarse stra!ner> In center of cheese

put a

Fe* b!ts of .reen pepper f!ney chopped> Ser/e *!th cheese dress!n.>

@Iustrat!on ,3MA,3 SALAB

()EESE 1ESSING

M!4

& tabespoons mayonna!se dress!n. *!th

& tabespoons cream cheese> Add

$8& teaspoon sat

$8& teaspoon tabe sauce

$8& teaspoon papr!ka and add /ery so*y

$8; cup saad o!? beat!n. *!th e.. beater unt! /ery th!ck> Add so*y

$ $8& tabespoons /!ne.ar> 6eep !n coo pace t! ready to ser/e>

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(ream cheese *!th 1o7uefort fa/or !s des!rabe !n both the abo/e

rec!pes? but the usua cotta.e or cream cheese may be used !f preferred>

(3(3A I(E (1EAM

M!4 /ery thorou.hy

$8& cup dry po*dered cocoa

Fe* .ra!ns sat

$ cup su.ar and

$ tabespoon cornstarch> Add so*y

& cups m!k? scaded? and cook o/er bo!!n. *ater & m!nutes?

st!rr!n. unt! th!ckened and occas!onay after*ard> 0our o/er & e..s *e beaten? ch!? and add

& cups cream beaten st!ff

$ teaspoon /an!a and

$ cup syrup dra!ned from canned raspberr!es or stra*berr!es? and free5e>

If fro5en !n a /acuum free5er? put m!4ture !n center can of free5er

co/er? !n/ert free5er? and f! outer compartment *!th f!ney crushed !ce

m!4ed *!th haf the amount of rock sat> 3pen the free5er occas!onay?

scrape cream from s!des and m!4 *e? us!n. a on.-baded kn!fe> If

fro5en

!n an ord!nary free5er? !t !s not necessary to beat the cream> 0ut m!4ture

!n can of !ce cream free5er? surround *!th three parts !ce and one

part sat>

Let m!4ture stand H m!nutes? then turn crank so*y unt! m!4ture !s

st!ff> Chen fro5en dra!n off !ce *ater and repack? us!n. four parts

!ce and one part sat>

FIG MA1GUE1I,ES

0ut !n top of doube bo!er

8< cup su.ar and

: tabespoons *ater> St!r unt! su.ar !s d!sso/ed as much as poss!be>

,here *! st! be sma su.ar crystas rema!n!n.> Cash su.ar crystas

from !ns!de of doube bo!er *!th pastry brush d!pped !n cod *ater> Add

$ e.. *h!te? unbeaten> 0ace o/er hot *ater and cook? beat!n. constanty*!th e.. beater for to $& m!nutes or unt! m!4ture *! hod !ts shape>

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Add

$ tabespoon marshmao* cream and

$8; teaspoon /an!a? and fod o/er and o/er unt! a.a!n st!ff

enou.h to hod !ts shape> Add $8: cup #:' f!.s cut !n sma p!eces and

$8: cup nut meats cut !n sma p!eces> 0!e on

Sma round crackers and bake at :H de.rees F> for $ m!nutes or unt!

de!catey bro*n> ,h!s rue *! co/er : do5en sma crackers> Shoud

frost!n. be too soft to hod !ts shape after add!n. marshmao* cream?

!t may be a.a!n paced o/er hot *ater? and foded .enty o/er and o/er?

unt! !t becomes s!.hty .ranuar around the ed.es> 1emo/e from hot

*ater? and cont!nue fod!n. o/er .enty unt! of the des!red st!ffness>

MA1S)MALL3C F13S,ING

Use abo/e m!4ture *!th or *!thout f!.s and nuts as a cake f!!n. or

frost!n.> It need not be baked>

(ANIE MIN, LEAJES

C!pe

Fresh m!nt ea/es? remo/e from stems and rub each eaf .enty *!th

the f!n.er d!pped !n

E.. *h!te s!.hty beaten> M!4

: tabespoons .ranuated su.ar *!th

: drops o! of spearm!nt? and s!ft o/er each s!de of the m!nt ea/es>

Lay cose to.ether on a cake rack co/ered *!th *a4 paper and ea/e !n a*arm but not a hot pace unt! cr!sp and dry> Ser/e !n

,ea *!th

S!ced emon and

Loaf su.ar>

,EA

)af f! a perforated tea spoon or tea ba *!th

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3ran.e 0ekoe? or other preferred tea> 0ace !n cup? add fresh

"o!!n. *ater? unt! cup !s t*o-th!rds fu> 1emo/e tea spoon as soon

as tea !s of the des!red stren.th>

,*o or three cups of tea can usuay be made *!thout empty!n. andref!!n.

the tea spoon>

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MENU I (for 8 persons) - from “For Luncheon and Supper Guests” cookbook by Alice Bradley (1922)

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Transcript of MENU I (for 8 persons) - from “For Luncheon and Supper Guests” cookbook by Alice Bradley (1922)