TX
SG5
SciRR
Desk
7a]
LIBRARY OF CONGRESS,
Shelf.
UNITED STATES OF AMERICA.
£5>untap ^uppers
v
By Suzan Sweeney Snapp
|tafcrt>0 : fauces
(prm of n#m. fi. (ganmns
Copyright, 1895, by Susan Sweeney Snapp.
' Good diet with wisdom
Best comfort eth man"
T the request of several friends, I
have concluded to publish this
little volume. In doing so, I wish
to state that I claim no origin-
ality whatever in offering it to the public. I
am indebted to the best authorities for a
number of the recipes, and.simplv hope it
may be of use to those who gather their
friends around them Sunday evenings. The
idea is to suggest a simple luncheon, which in
many cases may be prepared the day before,
making the Sunday evening meal of little
trouble and of much social enjoyment.
s. s. s.
'Blest be those feasts with simple plenty
crowned.— Goldsmith.
Menu Number One
Bouillon
Cold Boiled Ham
Chicken Salad
Finger Rolls
Coffee Custard Cake
Bouillon— See "Beverages," No. 2.
Qljotfcfc 2E)dtYt. ^ kam of medium size; wash thor-
(Mrs. Rorer.) oughly. Then place in a large kettle
of cold water, to which add a blade of mace, six cloves,
and a bay leaf. Boil slowly at least two hours, and
until tender. Let it cool in the liquor in which it was
boiled, When cool, remove the rind, cover with beaten
egg and bread crumbs, and brown in hot oven. Serve
cold, and garnish with parsley.
Chicken Salad — See "Salads," No. 1.
7
StttS^t* (Jfofftf ^an ^JC k°ught at the bakery, and are
always sure to be nice and inexpen-
sive. Can be heated, if desired.
Coffee — See " Beverages," No. 4.
(£u0fCUffc* Make a custard of the yolks of four eggs,
a large pint of milk, and four tablespoon-
fuls of sugar. Flavor with brandy and nutmeg to
taste. Beat the whites until stiff, sweeten, and flavor
slightly. Arrange on top of the custard in spoonfuls,
and brown a trifle in the oven. Serve ice cold.
JSptCC One cup butter ; one cup sugar; three
eggs; one cup molasses; one cup sour
cream; one small teaspoonful of soda (dissolved in
hot water); three cups of flour; one cup raisins; one
teaspoonful ground cinnamon ; one teaspoonful ground
cloves. Beat sugar and butter to a cream, add mo-
lasses and well-beaten eggs. Now add milk and part
of flour, then raisins, spice, and remaining flour. Bake
one hour in a moderate oven.
S
Menu Number Two
Cold Roast Beef
Caviar Sandwiches
Sweetbread Salad
Cake Coffee Bon-bons
QfJo&0f (j5ccf. A word about roast beef. Do riot
have it overdone. When served cold
it is much more tempting if rare. Slice thin, and gar-
nish with parsk}' or cresses.
Caviar Sandwiches — See Menu No. 7. Page 16.
Sweetbread Salad — See "Salads," No. 3.
9
&t&t\Qt ^wo cups sugar; one-half cup but-
ter; four eggs, (beaten separately);
one cup milk; three cups flour; two teaspoonfuls bak-
ing powder; a pinch of salt. Bake in three la3rers.
Filling. — Juice of three oranges, and a little of the
pulp; one cup sugar; one heaping tablespoonful of
flour, well dissolved in water. Boil until it thickens,
strain, and spread on layers. Frost the top with
white frosting.
White Frosting. — White of one egg; one teacupful
of powdered sugar; one tablespoonful orange juice.
Beat the egg stiff, adding sugar by degrees, and then
the orange juice. Spread smoothly over the top.
Bon-bons — See "Candies."
Menu Number Three
Page 0
Presented as published in 1895. 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.
TX
SG5
SciRR
Desk
7a]
LIBRARY OF CONGRESS,
Shelf.
UNITED STATES OF AMERICA.
£5>untap ^uppers
v
By Suzan Sweeney Snapp
|tafcrt>0 : fauces
(prm of n#m. fi. (ganmns
Copyright, 1895, by Susan Sweeney Snapp.
' Good diet with wisdom
Best comfort eth man"
T the request of several friends, I
have concluded to publish this
little volume. In doing so, I wish
to state that I claim no origin-
ality whatever in offering it to the public. I
am indebted to the best authorities for a
number of the recipes, and.simplv hope it
may be of use to those who gather their
friends around them Sunday evenings. The
idea is to suggest a simple luncheon, which in
many cases may be prepared the day before,
making the Sunday evening meal of little
trouble and of much social enjoyment.
s. s. s.
'Blest be those feasts with simple plenty
crowned.— Goldsmith.
Menu Number One
Bouillon
Cold Boiled Ham
Chicken Salad
Finger Rolls
Coffee Custard Cake
Bouillon— See "Beverages," No. 2.
Qljotfcfc 2E)dtYt. ^ kam of medium size; wash thor-
(Mrs. Rorer.) oughly. Then place in a large kettle
of cold water, to which add a blade of mace, six cloves,
and a bay leaf. Boil slowly at least two hours, and
until tender. Let it cool in the liquor in which it was
boiled, When cool, remove the rind, cover with beaten
egg and bread crumbs, and brown in hot oven. Serve
cold, and garnish with parsley.
Chicken Salad — See "Salads," No. 1.
7
StttS^t* (Jfofftf ^an ^JC k°ught at the bakery, and are
always sure to be nice and inexpen-
sive. Can be heated, if desired.
Coffee — See " Beverages," No. 4.
(£u0fCUffc* Make a custard of the yolks of four eggs,
a large pint of milk, and four tablespoon-
fuls of sugar. Flavor with brandy and nutmeg to
taste. Beat the whites until stiff, sweeten, and flavor
slightly. Arrange on top of the custard in spoonfuls,
and brown a trifle in the oven. Serve ice cold.
JSptCC One cup butter ; one cup sugar; three
eggs; one cup molasses; one cup sour
cream; one small teaspoonful of soda (dissolved in
hot water); three cups of flour; one cup raisins; one
teaspoonful ground cinnamon ; one teaspoonful ground
cloves. Beat sugar and butter to a cream, add mo-
lasses and well-beaten eggs. Now add milk and part
of flour, then raisins, spice, and remaining flour. Bake
one hour in a moderate oven.
S
Menu Number Two
Cold Roast Beef
Caviar Sandwiches
Sweetbread Salad
Cake Coffee Bon-bons
QfJo&0f (j5ccf. A word about roast beef. Do riot
have it overdone. When served cold
it is much more tempting if rare. Slice thin, and gar-
nish with parsk}' or cresses.
Caviar Sandwiches — See Menu No. 7. Page 16.
Sweetbread Salad — See "Salads," No. 3.
9
&t&t\Qt ^wo cups sugar; one-half cup but-
ter; four eggs, (beaten separately);
one cup milk; three cups flour; two teaspoonfuls bak-
ing powder; a pinch of salt. Bake in three la3rers.
Filling. — Juice of three oranges, and a little of the
pulp; one cup sugar; one heaping tablespoonful of
flour, well dissolved in water. Boil until it thickens,
strain, and spread on layers. Frost the top with
white frosting.
White Frosting. — White of one egg; one teacupful
of powdered sugar; one tablespoonful orange juice.
Beat the egg stiff, adding sugar by degrees, and then
the orange juice. Spread smoothly over the top.
Bon-bons — See "Candies."
Menu Number Three