Mrs. Ericsson Hammond's salad appetizer cook book...

How to Make It. Measure the flour in a bowl; add the butter and rub it together; add baking powder, sugar, and salt; mix the egg to the milk; add it to the ingredients and mix quickly. Put it on a table and roll it out in three rolls; cut them in pieces, even size, and roll each piece out about twelve inches in length; double them by twisting them twice. Put them on a buttered baking pan and bake in a very hot oven, time about ten minutes; when they are baked brush them over with some good melted butter. This is delicious bread for breakfast and lunch. It can also be served as a dinner roll. During my time of teaching I have found a large number of my pupils that have asked me when this and that dish should be served. I therefore give you these menus as well as I have under most of the recipes mentioned when they should be served but even that I feel it is necessary for me to give to you in a brief idea how the course of a full dinner is arranged. Therefore a dinner served after these menu formulas is con¬ sidered by me as a correct full-course dinner as now it has become a rule as well as a fashion to serve short dinners, and rightly say there may be dinners without a hors-d’oeuvre, and even without soup, fish, and entree, but there can be no so-called proper dinners without these courses. A dinner should start with an appetizer such as a small sand¬ wich or dish of any tasty fish, or meats. I have in this little book as well as in the large one a large variety of such. These come very inexpensive and give a large promise of a good meal and for that reason they should never be left out. After the appetizer comes the soup which must be served very hot in hot plates. If clear soup, cheese straws, cheese sandwiches, or crackers are to be passed. The soup should be made rich and clear and if a thick soup it ought to be clear and glossy; if cream soup, not too thick but light and creamy. All soups are found in my large book, ‘‘The Swedish, French, American Cook Book” where they are named both in English and French. After the soup, celery, olives, and radishes are generally passed. The following course is the fish. It may be boiled, broiled, steamed, or fried or it may be done up in some fancy way, mousse or souffle or any kind. No matter how fancy the fish is done up it is called a fish dish if an entree is following. If not a fancy fish dish it is called a fish entree. After the fish serve the entree. Care should be taken not to have the entree look in any way similar to the fish dish. If the fish is dark the entree ought to be white. The sauce served with the fish and entree should be different in both color and taste. Following the entree is the dinner course which should contain a roast of any kind with potatoes and two other vegetables. Next to the dinner course comes the salad. Game of any kind, cold dish such as pate de foie-gras, ham, chicken, or it may be hot or cold cheese dish or a small savory of some kind. A plain salad is best served with these dishes. In place of this a complete salad can be served. After the salad serve the dessert, which may be hot or cold puddings, fancy desserts, frozen pudding, or ice cream. After that cakes, coffee, and fruit as the following menus will advise you.