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

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

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MENU VI (for 8 persons) - from “For Luncheon and Supper Guests”

cookbook by !"ce #rad!ey $%&''(

MENU VI

)ho* Me"n or )hop Suey

+epper ,am Sand*"ches

Froen Fru"t Sa!ad

)rackers and )heese

)ream )arame! Layer )ake

+erco!ated )offee

+.ELIMIN./ +.E+.0I1NS

)ream carame! !ayer cake made2 f"!!ed and frosted

+epper 3am f"!!"n4 made

Mater"a!s prepared for cho* me"n or chop suey

Fru"t $e5cept banana( ready for sa!ad

Mayonna"se dress"n4 made

Lettuce *ashed

M.6E0 1.7E.

% %8' pounds pork chops or % !ar4e bro"!er

% cream cheese

% p"nt cream

%8' p"nt m"!k

%8' pound butter 9 e44s

% on"on

% bunch ce!ery

%8: pound dr"ed mushrooms

; red peppers or % sma!! can p"m"entos

% !emon

% banana

% head !ettuce

%8' !oaf dark Graham bread%8' !oaf *h"te bread

1



)h"cken stock

Soyu sauce

%8' cup canned apr"cots

;8: cup p"neapp!e and syrup

;8: cup marasch"no cherr"es and syrup% packa4e sma!! round crackers

: stuffed o!"<es

% packa4e confect"oners= su4ar

%8: pound coffee

; cups sa!ad o"!

' ounces choco!ate

%8; cup mayonna"se dress"n4

% teaspoon 4e!at"n

For )hop Suey

> )h"nese *ater chestnuts

%8' pound bean sprouts

%8: pound $% can( bamboo shoots

Note? 7r"ed mushrooms2 Soyu sauce2 bean sprouts2 *ater chestnuts2 and

bamboo shoots are for sa!e by )h"nese 4rocers@

)A1B MEIN

)ut "n %-"nch str"ps

% pound fresh pork or *h"te meat of ch"cken2 or !obster or crab meat2

and

cook "n fry"n4 pan 9 m"nutes *"th

' tab!espoons fat@ dd % cup *ater or stock m"5ed *"th

% teaspoon cornstarch@ S"mmer ; m"nutes or unt"!2 meat "s tender@ In

another fry"n4 pan put

' tab!espoons fat2 add

% on"on cut !en4th*"se "n <ery f"ne p"eces@ )ook ; m"nutes2 add

% bunch ce!ery cut "n <ery f"ne str"ps ' "nches !on42 and

%8: pound dr"ed mushrooms soaked ' hours "n

)o!d *ater2 dra"ned and cut "n th"n s!"ces@ )ook ; m"nutes2 st"rr"n4

constant!y@ )omb"ne m"5tures2 add % teaspoon sa!t

2



%8: teaspoon pepper and

Fe* 4ra"ns cayenne@ +our o<er fr"ed nood!es@

If des"red %8' pound bean sprouts may be cooked *"th the ce!ery2 and

ser<ed"n the )ho* Me"n@

B"th )ho* Me"n pass

Soyu sauce@

#o"!ed r"ce may be ser<ed *"th )ho* Me"n or )hop Suey@

F.IE7 N117LES

#eat

% e44 s!"4ht!y2 add

%8' teaspoon sa!t and

F!our enou4h to make a <ery st"ff dou4h@ 6nead2 toss on a f!oured c!oth

or board2 ro!! as th"n as poss"b!e2 spr"nk!e *"th f!our2 fo!d "n !ayers

about ' "nches *"de2 s!"ce <ery th"n2 shake str"ps apart2 and fry unt"!

de!"cate!y bro*n "n

% p"nt sa!ad o"!@ 7ra"n on soft paper@

)A1+ SUE/

)ut "n %-"nch str"ps

% pound *h"te meat of ch"cken2 or pork2 <ea!2 crab or !obster meat2

and cook 9 m"nutes "n fry"n4 pan "n

' tab!espoons ch"cken or other fat@ )ut % cup ce!ery "n th"n s!"ces cross*"se2 add

% on"on pee!ed and cut "n th"n s!"ces

> mushroom caps pee!ed and s!"ced

> )h"nese *ater chestnuts pee!ed and s!"ced@ )ook <e4etab!es 9

m"nutes "n

' tab!espoons ch"cken fat or butter@ dd

%8' pound bean sprouts

%8: pound bamboo shoots cut "n d"amond-shaped p"eces

% teaspoon Soyu sauce ' cups ch"cken stock or *ater and the cooked meat2 and s"mmer 4ent!y

3



unt"! bean sprouts and meat are thorou4h!y cooked@ Season *"th

Sa!t and

Fe* 4ra"ns pepper@

+E++E. ,M SN7BI)AES

)ut an eCua! number of s!"ces of

7ark Graham bread and

Bh"te bread2 remo<e crusts2 and spread bread *"th

)reamed butter@ 1n one s!"ce of *h"te bread spread

+epper 3am2 co<er *"th s!"ce of Graham bread2 spread *"th

#utter and pepper 3am and co<er *"th a s!"ce of *h"te bread@ Make other sand*"ches *"th Graham bread on the outs"de and *h"te bread for the

center

!ayer@

Brap "n damp cheesec!oth2 press under a !"4ht *e"4ht2 and !ea<e "n a

coo! p!ace unt"! ser<"n4 t"me@ 0r"m ed4es2 cut "n s!"ces2 and arran4e

on do"!y-co<ered p!ate@

+E++E. ,M

7ra"n

% sma!! can p"m"entos and force throu4h food chopper@

+ut "n saucepan2 add

;8: cup su4ar and

%8' cup <"ne4ar2 st"r unt"! su4ar "s d"sso!<ed and bo"! 4ent!y to

''D de4rees F@ or unt"! m"5ture "s the cons"stency of 3am@ +our "n sma!!

ster"!"ed 4!asses and *hen coo! co<er *"th me!ted paraff"n@

If preferred2 use

; s*eet red peppers "n p!ace of p"m"entos@ .emo<e seeds2 force throu4h

food chopper2 spr"nk!e *"th

Sa!t and !et stand ; or : hours@ 7ra"n2 r"nse2 and f"n"sh as abo<e@

F.1EN F.UI0 SL7

4



#eat

'8; cup hea<y cream unt"! st"ff2 and 4radua!!y beat "n

%8; cup mayonna"se dress"n4

% teaspoon 4e!at"n soaked "n

; tab!espoons p"neapp!e syrup and d"sso!<ed o<er hot *ater % teaspoon po*dered su4ar

' tab!espoons !emon 3u"ce and

% tab!espoon marasch"no syrup@ Fo!d "n

%8' cup canned apr"cots2 cut "n sma!! p"eces

% banana2 cut !en4th*"se and cross*"se "n sma!! p"eces

;8: cup p"neapp!e2 cut "n d"ce

%8' cup marasch"no cherr"es2 cut "n s!"ces@ Freee !"ke "ce cream@

.emo<e *"th round "ce cream scoop2 and ser<e on

Aeart !ea<es of !ettuce@ )ut Marasch"no cherr"es "n : p"eces !en4th*"se and put on top of each sa!ad@

I!!ustrat"on? ).)6E.S N7 )AEESE

).)6E.S N7 )AEESE

Mo"sten

)ream cheese *"th

M"!k to make of cons"stency to spread eas"!y@ Spread on

Sma!! round crackers@ +ut th"n s!"ce

Stuffed o!"<e "n center of each cracker and a t"ny

)heese ba!! spr"nk!ed *"th

+apr"ka "n ho!e of o!"<e@ 7o not spread crackers t"!! ready to ser<e@

)heese ba!!s may be made "n ad<ance@

).EM ).MEL L/E. )6E

#eat unt"! th"ck

;8: cup hea<y cream

% cup su4ar and

%8: cup *ater@ dd

% cup bread f!our s"fted *"th

' teaspoons bak"n4 po*der and

%8: teaspoon sa!t@ dd ; e44 yo!ks and

5



% *ho!e e442 *e!! beaten2 and

' tab!espoons choco!ate carame! syrup@ #ake 'D m"nutes at :DD de4rees

F@

"n ' !ayer cake pans H "nches sCuare2 and put to4ether *"th

)hoco!ate )arame! Frost"n4 bet*een and on top@

)A1)1L0E ).MEL S/.U+

Me!t

' sCuares b"tter choco!ate o<er hot *ater@ In a saucepan put

;8: cup su4ar and

%8: cup *ater2 and cook unt"! "t forms a dark bro*n syrup@ dd %8' cup bo"!"n4 *ater and cook unt"! th"ck@ dd s!o*!y to the me!ted

choco!ate and st"r unt"! smooth@

)A1)1L0E ).MEL F.1S0ING

For frost"n4 bo"!

)hoco!ate carame! syrup rema"n"n4 from cake and cook to soft-ba!!

sta4e@ #eat

' e44 *h"tes unt"! st"ff and cont"nue beat"n4 *h"!e s!o*!y add"n4

the syrup@ 0hen add2 a !"tt!e at a t"me2 enou4h

S"fted confect"oners= su4ar to make of r"4ht cons"stency to spread@

)A1)1L0E ).MEL MIL6 SA6E

dd to '8; 4!ass "ced m"!k

' to ; tab!espoons choco!ate carame! syrup@ M"5 *e!! and stra"n

"nto 4!ass@

+E.)1L0E7 )1FFEE I

+ut % cup f"ne!y 4round coffee "n upper part of 4!ass coffee pot2 put

6



> cups hot *ater "n !o*er part@ L"4ht a!coho! !amp@

Bhen *ater be4"ns to bo"! and enters upper receptac!e !ea<e % m"nute@

.emo<e !"4ht2 *h"!e *ater runs back to !o*er receptac!e2 then put

!"4ht back unt"! *ater a4a"n bo"!s and has r"sen to top@ .emo<e ande5t"n4u"sh !"4ht2 remo<e upper 4!obe2 and coffee "s ready to ser<e@

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

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