The Swedish, French, American cook book

Omelets . 263 Cheese Dishes . 268 Cold Cheese Dishes . 269 Garnishings . 273 Vegetables Potatoes . 274 Sweet Potatoes . 277 Spinach, Cauliflower . 278 String Beans, Peas . 279 Celery, Carrots . 280 Turnips, Onions . 281 Asparagus, Artichokes . 282 Beets . 283 Cabbage, Chestnuts, Egg Plant . 284 Cucumbers, Parsnips . 285 Endive, Lettuce, Parsley, Oyster Plant . 286 Tomatoes . 286 Lima Beans, Succotash, Corn . 287 Cardoons, Leeks, Lentils, Macaroni . 288 Spaghetti, Noodles, Rice . 289 Hominy, Farina, Etc . 290 Mushrooms . 291 Salads . 293 Salads in Aspic . 306 Sauces . 307 Cold Sauces . 315 Sweet Sauces . 317 Ice Creams, Frozen Puddings, Etc . 320 Desserts . 331 Steamed Puddings . 378 Pastries . 385 Cakes . 393 Bread . 420 Preserves . 426 Frostings . 432 Sugar . 435 Menus . 441 THE SWEDISH FRENCH AMERICAN COOKING SCHOOL CLASS Copyright, 1918 ,by Mrs. Ericsson Hammond APPETIZERS (Hors d’ CEuvres) The first course of a dinner that is served before the soup is called in French a hors-d’oeuvre, or, in English, an appetizer. It is also, by some people, called a savory. It may contain grape fruit, oranges, apples, macedoine fruits prepared in some way, raw oysters and clams on half shell, or dainty relish in small fancy appetizing ways prepared from different kinds of tasty fish, such as smoked salmon, anchovies, sardines, caviar, and sturgeon, also different kinds of shellfish. It should be highly seasoned and prepared snappily, dainty, and pleasing to the eye, to give a dinner great promise. To make these dishes look inviting they are to be served on a folded napkin or a fancy paper doily on a nice platter. How to Dissolve Cox’s Gelatine Cox’s Powdered Gelatine is the best in the market and anyone using it according to the recipes will find everything satisfactory. [No other gelatine can be used in place of Cox’s and measured in this way.] It must be melted and measured by the spoon to what¬ ever quantity is wanted. Put a large package in a small saucepan; add to that one large cup of cold water; mix well; let it stand on the table until it begins to thicken; put the saucepan on top of a pan of hot water on the stove; let stand until it melts and becomes hot. Artificial Aspic (Aspic artificiel ) If no aspic is at hand, artificial will do in place of it. Put three tablespoons dissolved Cox’s gelatine in a cup; fill the cup threequarters full with hot water; add one tablespoonful sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color with a little beef extract; if wanted a tomato shade, color with the Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley, which should be chopped very fine, put in a cloth, dipped in hot water, and then rung out well into the aspic until it becomes the shade desired. SALMON ( Saumon ) Smoked Salmon a la Walde, for Eight Persons Saumon fume a. la Walde Half a pound smoked salmon, one cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons very fine-chopped salmon, pinch pepper, truffles for decoration, some tomato aspic. How to Make It. Glaze plain individual ring moulds with a heavy tomato aspic and decorate with diamonds of truffles. Line with thin smoked salmon and fill with the chartreuse of salmon.