The Swedish, French, American cook book

When the sugar is spun, form in little baskets in the shape of a little bird’s nest, press down tightly. In cold weather, if the sugar is very crisp, the baskets can be made over the stove. When serving chocolate ice cream, it can be beautifully decorated by putting the little baskets all around filled with whipped cream with a maraschino cherry on top and a little handle of the spun sugar put in. Can also be used for individual ice creams, but they must be served immediately after the ice creams are put in. Sugar Border Cook the sugar [see recipe: Spun Sugar] leave it until it be¬ gins to get cold. In the meantime, oil a pudding dish according to the size of the border wanted. Dip a fork in the sugar and wind it around the dish and then across, spinning it like a net the thickness desired. Leave until cold, when cold, turn the dish up, fill with warm water, leave until the sugar loosens, remove care¬ fully, then raise on a platter around different puddings and des¬ serts in place of spun sugar. RECEPTION TABLE Copyright, 1918, by Mrs. Ericsson Hammond HOW TO SERVE BEVERAGES FOR DINNER Appetizer . Cocktails, such as: Soup . Manhattan Martini Absinthe, etc. Fish . Entree . Main Course Entree of Vegetables, etc. Salad Course. a Dessert . Coffee . liqueurs, such as: Creme de Menthe, Chartreuse, Kiimmel, Benedictine, and Brandy There are very few beverages served for Luncheon. The main ones are Cocktails, Sherry, Claret, or Sauterne. Dinner Anchovy Sandwich a la King Gustaf Petite Marmite Cheese Straws Olives Celery Radishes Kingfish with Mushrooms au Gratin Mushroom Sauce Cucumber-and-Tomato Salad Smoked Tongue with Chicken, a la Lydie Matilde Supreme Sauce Raisin Sandwiches Garnished Saddle of Veal Bordelaise Sauce Currant Jelly Potatoes Vegetables a la Macedoine Roast Pheasant a la Corinthienne Tomato Salad in Aspic, a la Walde Almond Ice Cream a la Teckla Cake Fruit Coffee MENU MENU Dinner Dinner Smoked Salmon a la Walde Grape Fruit with Lobster, a la Mayonnaise Clear Mock-turtle Soup a la Lydie Cheese Straws Olives Celery Radishes Mock-turtle Soup a la Octavious Cheese Straws Olives Celery Radishes Stuffed Striped Bass with Lobster, a la Ericsson Hammond Lobster Newbourg Sauce Cold Slaw a la Rydberg Stuffed Smelts with Crab, a la Sicilienne Hollandaise Sauce Cucumber-and-Tomato Salad Timbales of Tongue a la Honey-comb Truffle Sauce Nut Sandwiches Roast Hind Quarter of Spring Lamb Mint Sauce Currant Jelly Potatoes Peas Garnished Roast Goose Giblet Sauce Potatoes Spinach Artichokes a la Hollandaise Larded Breast of Chicken a la Bordelaise Bordelaise Sauce Fruit Salad a l’Aurore Broiled Squabs on Toast with Butter Celery Salad a la Mayonnaise Chartreuse of Fig in Aspic, a la Ethel Vanilla Ice Cream Fruit Cake Apple a la Eldora Vanilla Ice Cream Cake Coffee Fruit Coffee Dinner Dinner Sardine a la Charlotte % Sardine a la Mayonnaise Consomme with Profiteroles Cheese Straws Olives Celery Radishes \ Consomme a la St. Hilaire Cheese Straws Olives Celery Radishes Stuffed Mackerel with Shrimps, a la Zebre Oyster Crab Sauce Tomato-and-Cucumber Salad Mousse of Salmon a la Ericsson Hammond Hollandaise Sauce Cucumber Salad Mousse of Chicken a la Europeenne