Almost every kind of fresh or canned fruit,
alone or in combination, can be used as a first
course at luncheon or dinner. Fruit should
be thoroughly chilled before serving. It
should not be allowed to become icy.
Orange Juice Cocktails — Ho- i5
Cut a thin slice from the tops of
4 small oranges. Remove pulp and juice, add
y^ cup grapes skinned and seeded
^2 cup crushed pineapple
Few grains salt
Lemon juice and
Sugar to taste. Put in refrigerator pan, in chilling unit
and leave until liquid becomes mushy, stirring occa-
sionally. Serve in orange skins or in glasses sur-
rounded with
Crushed ice.
Grapefruit Coc\tails — Hp- i6
Put in double cocktail glasses
Grapefruit sections free from membrane and cut in
pieces, and
Strawberries, hulled and cut in pieces. Chill in refrig-
erator and serve surrounded with
Pale green ice, crushed, see page 54, and garnish with
Mint cherries, or serve as a salad in a hollowed half of
Iceburg lettuce.
|63l
FRUIT COCKTAILS AND FROZEN SALADS
Grapefruit and Lobster Coc\tail or Salad — ?v(o. 17
Cut
Grapefruit in two and remove centers with grapefruit
corer. With grapefruit knife cut around each section
between skin and membrane and remove membrane.
Cut points with scissors or with grapefruit cutter
or with a sharp knife make handles. Cover edges
with finely chopped
Watercress. Remove every alternate section from
grapefruit and replace with
Lobster or
Crabmeat or
Sardines. Fill center of each grapefruit with a mixture
of
I teaspoon celery, finely cut, and mixed with
Finely cut pecan nut meat, and moistened with
Mayonnaise dressing. Chill in refrigerator, directly
under chilling unit and serve on individual plates
garnished with
Chicory and watercress.
Melon Coc\tail — ?^o. 18
Remove
I cup balls from a cassaba melon or a cantaloup, using
a French vegetable cutter. Add
I cup balls cut from an apple
1 cup Tokay grapes, skinned and seeded
2 tablespoons syrup from maraschino cherries and
Pew grains salt. Chill in chilling unit. Crush plain
or Colored Ice Blocks — Nos. 2 or 4. Put in the
outer part of cocktail glasses. Put fruit in the inner
glass and garnish with
Cherries.
1 64
FRUIT COCKTAILS AND FROZEN SALADS
•J
Frozen Salads
Frozen salads can be served as a salad course
or if made of fruit may replace other dessert.
They are practical and attractive for after-
noon and evening parties.
Tomato and Chic\en Bomhe — No. 19
Make twice the recipe for
Tomato Frappe No. 28, letting it freeze until quite
stiff. Mix together
j4 cup cooked white meat of chicken cut in small dice
>< cup string beans cut in small pieces
i^ cup cold boiled rice
2 tablespoons green pepper cut in small pieces
}4 cup celery cut in small pieces and
}^ tablespoon chopped parsley. Add
2^ cup mayonnaise dressing mixed with
^ cup cream beaten stiff
y^ tablespoon gelatine soaked in
2 tablespoons cold water and dissolved over hot water
(see page 39) and
}4 teaspoon salt. Garnish large refrigerator pan with
stems and leaves cut from
Green pepper and halves of
Blanched almonds. Line with
Frozen tomato reserving one-third of the mixture for
the top. Fill center with the
Chicken mixture, cover with reserved tomato and re-
turn to chilling unit for 4 to 6 hours or until
center is frozen. Serve on bed of
Lettuce leaves.
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Page 16
Presented as published in 1927. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Almost every kind of fresh or canned fruit,
alone or in combination, can be used as a first
course at luncheon or dinner. Fruit should
be thoroughly chilled before serving. It
should not be allowed to become icy.
Orange Juice Cocktails — Ho- i5
Cut a thin slice from the tops of
4 small oranges. Remove pulp and juice, add
y^ cup grapes skinned and seeded
^2 cup crushed pineapple
Few grains salt
Lemon juice and
Sugar to taste. Put in refrigerator pan, in chilling unit
and leave until liquid becomes mushy, stirring occa-
sionally. Serve in orange skins or in glasses sur-
rounded with
Crushed ice.
Grapefruit Coc\tails — Hp- i6
Put in double cocktail glasses
Grapefruit sections free from membrane and cut in
pieces, and
Strawberries, hulled and cut in pieces. Chill in refrig-
erator and serve surrounded with
Pale green ice, crushed, see page 54, and garnish with
Mint cherries, or serve as a salad in a hollowed half of
Iceburg lettuce.
|63l
FRUIT COCKTAILS AND FROZEN SALADS
Grapefruit and Lobster Coc\tail or Salad — ?v(o. 17
Cut
Grapefruit in two and remove centers with grapefruit
corer. With grapefruit knife cut around each section
between skin and membrane and remove membrane.
Cut points with scissors or with grapefruit cutter
or with a sharp knife make handles. Cover edges
with finely chopped
Watercress. Remove every alternate section from
grapefruit and replace with
Lobster or
Crabmeat or
Sardines. Fill center of each grapefruit with a mixture
of
I teaspoon celery, finely cut, and mixed with
Finely cut pecan nut meat, and moistened with
Mayonnaise dressing. Chill in refrigerator, directly
under chilling unit and serve on individual plates
garnished with
Chicory and watercress.
Melon Coc\tail — ?^o. 18
Remove
I cup balls from a cassaba melon or a cantaloup, using
a French vegetable cutter. Add
I cup balls cut from an apple
1 cup Tokay grapes, skinned and seeded
2 tablespoons syrup from maraschino cherries and
Pew grains salt. Chill in chilling unit. Crush plain
or Colored Ice Blocks — Nos. 2 or 4. Put in the
outer part of cocktail glasses. Put fruit in the inner
glass and garnish with
Cherries.
1 64
FRUIT COCKTAILS AND FROZEN SALADS
•J
Frozen Salads
Frozen salads can be served as a salad course
or if made of fruit may replace other dessert.
They are practical and attractive for after-
noon and evening parties.
Tomato and Chic\en Bomhe — No. 19
Make twice the recipe for
Tomato Frappe No. 28, letting it freeze until quite
stiff. Mix together
j4 cup cooked white meat of chicken cut in small dice
>< cup string beans cut in small pieces
i^ cup cold boiled rice
2 tablespoons green pepper cut in small pieces
}4 cup celery cut in small pieces and
}^ tablespoon chopped parsley. Add
2^ cup mayonnaise dressing mixed with
^ cup cream beaten stiff
y^ tablespoon gelatine soaked in
2 tablespoons cold water and dissolved over hot water
(see page 39) and
}4 teaspoon salt. Garnish large refrigerator pan with
stems and leaves cut from
Green pepper and halves of
Blanched almonds. Line with
Frozen tomato reserving one-third of the mixture for
the top. Fill center with the
Chicken mixture, cover with reserved tomato and re-
turn to chilling unit for 4 to 6 hours or until
center is frozen. Serve on bed of
Lettuce leaves.
|[65'
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i
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