comes a light brown color. Pour in a half cupful of boiling water, simmer ten minutes, add a tablespoonful of butter and serve with pudding or fritters. Cornstarch Pudding Sauce. — Beat together one tablespoonful cornstarch, two tablespoonfuls of butter and a half cupful of brown sugar. Set on the stove until heated, then turn in hot water a little at a time and cook until consistency required. Add four tablespoonfuls of grape or apple jelly with spices or other flavoring to taste, and serve hot. Cream Sauce. — Mix together two tablespoonfuls each of cornstarch and sugar. Add one beaten egg and cook in double boiler until thickened. Add a table- spoonful of butter and flavoring to taste. Cream Sauce a la Hotel Astor. — Beat together one cupful each sugar and butter until perfectly blended. Add cream until mixture is like thick cream, dust with nutmeg or mace and serve. Delicious Fruit Sauce for Plum Pudding.— Boil to- gether one cupful of water and two of sugar for ten minutes. Thicken slightly with three level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with a little cold water, simmer five minutes, then add a half cupful candied cherries, cut in halves and a few pistache nuts quartered. Flavor with nutmeg or vanilla as pre- ferred. Hard Sauce for Plum Pudding.— Beat one cupful of butter to a cream. Add sugar gradually, two cupfuls in all, beating until very light. Add the whites of two 130 STANDARD PAPER BAG COOKERY eggs beaten to a stiff dry foam. Arrange on a flat glass dish and grate a little nutmeg over it. Molasses Sauce. — To make molasses sauce, which is an excellent accompaniment to a plain rice or apple pudding, mix together one cupful of molasses, a table- spoonful of vinegar or the juice of one lemon, a salt- spoonful of salt and a tablespoonful of butter. Boil ten minutes. MENUS AND INDEXES CHAPTER XXII. PAPER BAG MENUS FOR WINTER. BREAKFAST NO. 1. Grapefruit Cereal Sweetbreads with Bacon (Paper-bagged) Scones (Paper-bagged) Coffee. BREAKFAST NO. 2. Oranges Cereal Spindled Oysters with Bacon (Paper-bagged) Water Cress Warmed over Rolls (Paper-bagged) Coffee. BREAKFAST NO. 3. Baked Apples (Paper-bagged) Beefsteak Leftovers (Paper-bagged) Sweet Potatoes Southern Style (in paper-bag) Scones (Paper-bagged) Coffee. 133 STANDARD PAPER, BAG COOKERY LUNCHEON OR SUPPER NO. 1. Chicken Croquettes (Bagged) Olives Pickles Hot Biscuit (Bagged) Gingerbread (Bagged) Cheese Tea. LUNCHEON OR SUPPER NO. 2. Pyster Bundles (Bagged) Baked Potatoes (Bagged) Celery Olives Pork Cake (Bagged) Baked Quinces (Bagged) Cocoa. LUNCHEON OR SUPPER NO. 3. Mock Fried Oysters (Bagged) Pickles Celery Sally Lunn (Bagged) Sponge Cake (Bagged) Baked Apples Tea. STANDARD PAPER BAG COOKERY 135 DINNER NO. 1. Grapefruit with Maraschino Cherries Olives Pickles Smelts Milanaise (Bagged) Roast Chicken (Bagged) Baked Potatoes (Bagged) Currant or Cranberry Jelly (Bagged) Baked Onions (Bagged) Lettuce Salad Plum Pudding (Bagged) Hard Sauce Demi-Tasse. DINNER NO. 2. Grilled Sardines on Crackers (Bagged) Ripe Olives Celery Salted Almonds (Cooked in Bag) Ducks (Roasted in Bag) Candied Sweet Potatoes Southern Style (in Bag) Cranberry Molds, Biscuit (Bagged) Baked Apples Stuffed with Nuts (Bagged) Served with Cream Gingerbread (Bagged) Tea. DINNER NO. 3. Anchovy Canapes (Bagged)' Olives Celery; Roast Veal (Bagged)

AI-modernized reading of the original text

comes a light brown color. Pour in a half cupful of boiling water, simmer ten minutes, add a tablespoonful of butter and serve with pudding or fritters. Cornstarch Pudding Sauce. — Beat together one tablespoonful cornstarch, two tablespoonfuls of butter and a half cupful of brown sugar. Set on the stove until heated, then turn in hot water a little at a time and cook until consistency required. Add four tablespoonfuls of grape or apple jelly with spices or other flavoring to taste, and serve hot. Cream Sauce. — Mix together two tablespoonfuls each of cornstarch and sugar. Add one beaten egg and cook in double boiler until thickened. Add a tablespoonful of butter and flavoring to taste. Cream Sauce a la Hotel Astor. — Beat together one cupful each sugar and butter until perfectly blended. Add cream until mixture is like thick cream, dust with nutmeg or mace and serve. Delicious Fruit Sauce for Plum Pudding.— Boil together one cupful of water and two of sugar for ten minutes. Thicken slightly with three level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with a little cold water, simmer five minutes, then add a half cupful candied cherries, cut in halves and a few pistache nuts quartered. Flavor with nutmeg or vanilla as preferred. Hard Sauce for Plum Pudding.— Beat one cupful of butter to a cream. Add sugar gradually, two cupfuls in all, beating until very light. Add the whites of two eggs beaten to a stiff dry foam. Arrange on a flat glass dish and grate a little nutmeg over it. Molasses Sauce. — To make molasses sauce, which is an excellent accompaniment to a plain rice or apple pudding, mix together one cupful of molasses, a tablespoonful of vinegar or the juice of one lemon, a saltspoonful of salt and a tablespoonful of butter. Boil ten minutes. MENUS AND INDEXES CHAPTER XXII. PAPER BAG MENUS FOR WINTER. Grapefruit Cereal Sweetbreads with Bacon (Paper-bagged) Scones (Paper-bagged) Coffee. Oranges Cereal Spindled Oysters with Bacon (Paper-bagged) Water Cress Warmed over Rolls (Paper-bagged) Coffee. Baked Apples (Paper-bagged) Beefsteak Leftovers (Paper-bagged) Sweet Potatoes Southern Style (in paper-bag) Scones (Paper-bagged) Coffee. Chicken Croquettes (Bagged) Olives Pickles Hot Biscuit (Bagged) Gingerbread (Bagged) Cheese Tea. Pyster Bundles (Bagged) Baked Potatoes (Bagged) Celery Olives Pork Cake (Bagged) Baked Quinces (Bagged) Cocoa. Mock Fried Oysters (Bagged) Pickles Celery Sally Lunn (Bagged) Sponge Cake (Bagged) Baked Apples Tea. Grapefruit with Maraschino Cherries Olives Pickles Smelts Milanaise (Bagged) Roast Chicken (Bagged) Baked Potatoes (Bagged) Currant or Cranberry Jelly (Bagged) Baked Onions (Bagged) Lettuce Salad Plum Pudding (Bagged) Hard Sauce Demi-Tasse. Grilled Sardines on Crackers (Bagged) Ripe Olives Celery Salted Almonds (Cooked in Bag) Ducks (Roasted in Bag) Candied Sweet Potatoes Southern Style (in Bag) Cranberry Molds, Biscuit (Bagged) Baked Apples Stuffed with Nuts (Bagged) Served with Cream Gingerbread (Bagged) Tea. Anchovy Canapes (Bagged)' Olives Celery; Roast Veal (Bagged)

Standard Paper-Bag Cookery