Boston Cooking-School cook book

Cut cantaloupe or muskmelon in 1-inch slices. Peel carefully, remove all seeds. Arrange 1 ring on each plate. Fill with any fruit-cup mixture or with melon balls or vanilla ice cream. LENOX STRAWBERRIES Wash, pick over, and hull strawberries. For 4 portions, mix 4% cup orange juice, 14 cup sugar, and 1 teaspoon orange Curacao. Pour this sauce over berries, chill, arrange in glasses, and garnish around edge with whipped cream (sweetened and flavored delicately with vanilla) forced through pastry bag and tube. STRAWBERRY COCKTAIL Strawberries Powdered sugar Pineapple, cubed Lemon juice Wash berries and cut in halves, reserving a few of the finest to use as a garnish. Mix with pineapple, sprinkle with sugar and lemon juice. Chill and serve in cocktail glasses. 60 THE BOSTON COOKING-SCHOOL COOK BOOK STRAWBERRIES AND BANANAS WITH SOUR CREAM. Cut strawberries in halves, sprinkle with sugar, and let stand 30 minutes or more. Cut bananas in pieces of about the same size. Combine equal amounts of strawberries and banana and serve with sour cream. WATERMELON CUBES Cut center of a thoroughly chilled watermelon into 34-inch cubes and remove seeds. Sprinkle with lemon juice and sugar, put in jar, and let stand in refrigerator several hours. Serve in cocktail glasses or on green leaves. With Sherry Dressing. In place of lemon juice and sugar, mix 44 cup sugar, 44 cup Sherry, 2 tablespoons sloe gin (if desired), and a few grains of salt; let stand until sugar is dissolved. BOUQUET COCKTAIL Fill small glasses with any desired fruit cocktail, having it even on top. Garnish with a lace paper doily pasted around the glass, mint leaves, tinted skinless grapes, etc. to represent an old-fashioned ‘ bouquet. GINGER FRUIT COCKTAIL 4 tablespoons pineapple cubes 1% cup fresh strawberries, ¥% cup orange sections cut in strips ¥% cup peach cubes 14 cup lemon juice ¥% cup sugar 34 cup ginger ale 1 tablespoon candied ginger Sprinkle fruit with lemon juice and sugar. Chill. Pack ginger ale in ice. Just before serving, pour ginger ale over fruit, arrange in cocktail glasses, and sprinkle with chopped, candied or preserved ginger. MACEDOINE OF FRUIT Arrange sections of fresh fruit attractively on a large platter. Squeeze lemon juice over it. Sprinkle sparingly with powdered sugar and Kirsch or Cointreau. Chill thoroughly. Pass with FRUITS 61 salad spoon and fork. Fruits particularly good are avocado in slices or cubes, orange or grapefruit sections, melon balls, seeded and peeled white grapes, cherries (canned or fresh), strawberries, raspberries, wedges of fresh pineapple, sliced pear, peach halves, etc. Cee Refreshing Grapefruit and Orange Sections Combined with Bright Apricots, Fresh Pineapple Sticks, Sliced Avocado Pear and Black Cherries Need only a Sprig of Mint and a Dash of Cointreau to Make a Delicious Dessert FRUIT COMPOTE WITH WINE DRESSING Arrange in a glass bowl alternate layers of sliced pineapple, sliced bananas, orange sections and skinned and seeded white grapes. Pour over dressing and chill 1 hour. Wine Dressing. Mix 4 cup sugar, 14 cup sherry wine, and 2 tablespoons Madeira. ; CHAPTER 5 CEREALS AND TOAST COOKED CEREALS KIND QUANTITY] WATER SALT TIME Finely Ground: Cream of | 4% to 2 cups | 34 teaspoon 30 minutes Wheat, Farina, Ral- Y% cup ston, Wheatena, etc. Corn meal, Hominy 1-3 hours Coarse Cereals: Samp, Pin- | 4% cup 2 cups | 14-1 teaspoon! 1-3 hours head Oatmeal, etc. Flaky Cereals: — Rolled | 24 cup 2 cups | 14-1 teaspoon] 30 minutes Oats, Flaked Wheat, etc. Quick Cooking: Consult di- rections on package. (Cook over- night in fire- less cooker) Place double-boiler top containing boiling water over direct heat. Add cereal and salt slowly to rapidly boiling water. thick, stirring with long-handled wooden spoon. water and cook. Cook until Place over boiling