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

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

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

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

MENU X

(ream of Mushroom Soup

)una F!sh a a *!n+ !n ,atty (ases

(abba+e and (arrot Saad

)housand sand French .ress!n+

"ran Muff!ns

Mape (harotte /!th Mape ,ecan Sauce

and Spon+e (ake

(offee /!th 0oney and 1h!pped (ream

,2ELMNA23 ,2E,A2A)4NS

Spon+e cake made

Mape charotte made

Saad dress!n+ made e5cept for the add!t!on of cream

.ry !n+red!ents and shorten!n+ m!5ed for bran muff!ns

,eppers cooked

)una f!sh faked

(abba+e shredded

n+red!ents measured for tuna f!sh a a k!n+

,atty cases made and baked6

MA2*E) 42.E2

$ pound can tuna f!sh

$ 7uart m!k

$ p!nt cream

$ pound butter

8 e++s

$ on!on

$ emon

$ appe

$9& pound fresh mushrooms$ sma cabba+e

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$ carrot

$ head ettuce

$ ar+e +reen pepper

: $9& cups ch!cken stock or

8 ch!cken bou!on cubes$ p!m!ento

$ cup bran

$9: cup ch!! sauce

$ $9& cups mape syrup

$9: pound sheed pecans

$9: pound coffee

$9: p!nt honey

$9& cup saad o!

& ounces Graham four; ounces seedess ra!s!ns

$9& packa+e +eat!n

(2EAM 4F MUS0244M S4U,

(hop

Stems from $9& pound mushrooms< add

Sk!ns from mushrooms

$ s!ce on!on and

; cups ch!cken stock or ; cups /ater !n /h!ch carrots ha=e been

cooked< or ; cups hot /ater !n /h!ch ; ch!cken bou!on cubes ha=e

been d!sso=ed6 S!mmer &> m!nutes and stra!n6 Met

: tabespoons butter or mar+ar!ne< add

: tabespoons four m!5ed /!th

$ $9& teaspoons sat and

$9: teaspoon pepper6 Add the stra!ned stock and st!r unt! soup

bo!s6 Add & cups scaded m!k< and /hen soup a+a!n bo!s< ser=e !n bou!on cups6

)h!s may be ser=ed at another mea !f preferred6

)UNA FS0 A LA *NG N ,A))3 (ASES

(ook $ ar+e +reen pepper & m!nutes !n bo!!n+ sated /ater to /h!ch

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has been added

$9? teaspoon soda6 .ra!n and cut !n str!ps6 (ook 8 m!nutes !n

$ $9& tabespoons butter@ remo=e pepper and to butter add

$ tabespoon cornstarch and

$ tabespoon four@ then add ;9: cup h!+hy seasoned ch!cken stock and

$9; cup cream6 St!r unt! sauce bo!s< add the peppers

$ pound can tuna f!sh separated !n fakes

$ p!m!ento cut !n str!ps

Sat to taste and

Fe/ drops on!on u!ce6 ,ee

$9& pound mushroom caps< sautB !n

& tabespoons butter< and add to tuna f!sh6 Ser=e from the chaf!n+

d!sh or !n ,atty cases6

)/o cups cooked ch!cken< cut !n str!ps< or t/o cups crab meat may be

used

!nstead of tuna f!sh6

Custrat!onD )UNA FS0 A LA *NG

,UFF ,AS)E

1ash

$ cup butter< shape !n c!rcuar p!ece< reser=e $ tabespoon< and put

rema!nder !n pan bet/een t/o pans of !ce6 1ork the reser=ed butter !nto

$ $9& cups bread four< m!5 to a dou+h /!th

89? cup !ce /ater< knead 8 m!nutes< co=er and et stand 8 m!nutes6

,at and ro $9: !nch th!ck< keep!n+ corners s7uare6 ,ace butter !ncenter of one s!de of pastry< fod other s!de o=er butter< fod one end

o=er butter< other end under butter< press!n+ ed+es to+ether6 )urn $9:

/ay round< pat< !ft< ro $9: !nch th!ck< fod !n ; ayers and turn6

2epeat : t!mes< ch!!n+ bet/een pans of !ce /hen necessary< and

fod!n+ the ast t!me !n : ayers6 (h!< ro out< shape< ch! a+a!n

and bake !n hot o=en< reduc!n+ heat after pastry has r!sen6

,A))3 (ASES

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After puff paste has been roed 8 t!mes and ch!ed< ro to $9& !nch

th!ckness< shape /!th patty cutter< cut haf/ay throu+h /!th a sma

cutter< ch! a+a!n< and bake !n o=en at 88> de+rees F6 at f!rst m!nutes at :8> de+rees F6

MA,LE (0A2L4))E

Soak

$ tabespoon +eat!n !n

& tabespoons cod /ater6 "o!

&9; cup mape syrup unt! !t sp!ns a thread6 Add +eat!n and st!r

unt! d!sso=ed6 ,our so/y onto

& e++ /h!tes< beaten st!ff6 ,ut !n a coo pace and /hen !t be+!nsto st!ffen fod !n

&9; cup hea=y cream beaten st!ff6 Add

$9& cup pecan nut meats broken !n p!eces6 F! center of spon+e cake

bo5 /!th charotte m!5ture and ser=e /!th mape pecan sauce6

Custrat!onD MA,LE (0A2L4))E

MA,LE ,E(AN SAU(E

"o!

;9: cup mape syrup and

& tabespoons butter to &;& de+rees F6 or unt! syrup forms a =ery

soft ba /hen tr!ed !n cod /ater6 2emo=e from f!re< and add so/y

$9: cup cream6 *eep hot o=er hot /ater unt! ready to ser=e< then add

$9; cup pecan nut meats6

MA23 ANN S,4NGE (A*E

"eat

& e++ /h!tes unt! st!ff and dry< and add

$9: cup su+ar so/y /h!e beat!n+6 "eat

& e++ yoks< add

$9: cup su+ar

$ teaspoon =!ne+ar and & teaspoons /ater and beat unt! !+ht6 (omb!ne m!5tures< and fod !n

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+enty

$9& cup pastry four s!fted /!th

$9: teaspoon bak!n+ po/der6 (ream

$ tabespoon ard /!th

$ tabespoon four and spread !ns!de of r!m of Mary Ann cake pan6(o=er center /!th +reased paper6 ,ut !n cake m!5ture6 "ake at ;:8

de+rees F6 for ;> m!nutes6 2emo=e carefuy from pan< remo=e paper

and f! /!th mape charotte or /h!pped cream6

f a Mary Ann cake pan !s not a=a!abe< bake t/!ce th!s m!5ture !n

a bread pan or deep round cake pan6 (oo and remo=e center ea=!n+ a

bo56

(4FFEE 1)0 04NE3 AN. 10,,E. (2EAM

)!e

$ cup +round coffee =ery oosey !n sma cheesecoth ba+6 ,ut !nto

coffee pot /!th

cups cod /ater and

Se=era e++ shes6 Let stand $ hour6 "r!n+ to bo!!n+ po!nt and bo!

8 m!nutes6 Add

$9& cup cod /ater and et stand ; m!nutes6 Ser=e coffee /!th

0oney to s/eeten !nstead of su+ar< and

(ream /h!pped6

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

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