serving time return to fat that they may become crisp, _ then sprinkle with salt. BUTTERED CARROTS. Wash, scrape and cut carrots in one-eighth inch slices ; and cut slices in one-eighth inch strips✪ Buttered Carrots. Cook in boil- ing salted water until tender. Drain, season with salt and butter and serve very hot. This is an excellent way to serve old carrots. FLAGEOLETS. Drain and rinse with cold water one can flageolets. Put in a sauce pan with one-fourth cup butter, one- half teaspoon salt and a few grains cayenne✪ Flageolets. Bring to boiling point and serve at once. BOILED ASPARAGUS. Untie bunches of asparagus and wash. Rearrange in bunches and tie with a string. Cook in boiling salt✪ Boiled Asparagused water, twenty minutes, having asparagus stand in water to two inches of the tips. Turn on side and cook ten minutes. Drain, remove string and pour over Mousse- line Sauce. MOUSSELINE SAUCE. 3 egg yolks Pepper 4 cup heavy cream Salt | 4 cup butter 4 tablespoon lemon juice✪ Mousseline Sauce Beat yolks of eggs until thick and lemon colored, add cream and cook over hot water, stirring constantly until mixture thickens. Add butter and seasonings and serve immediately. 258 What to Have for Dinner. CHEESE FINGERS. 2 tablespoons butter } teaspoon salt 4 cup boiling water Few grains cayenne + cup flour 1 egg 4 cup grated cheese 1 egg white✪ Cheese Fingers Put butter and water into a sauce pan and when boil- ing point is reached, add flour, all at one time, salt and cayenne, and stir until mixture cleaves from sides of pan. Beat in the cheese, egg unbeaten, and white of egg unbeaten. Shape mixture three inches long by one- half inch wide on a buttered sheet. Sprinkle with grated cheese and bake, fifteen minutes, in a moderate oven. APRICOT AND WINE JELLY. Remove one-half the pieces of fruit from one can apricots, and put aside for garnishing. Rub remaining apricots and syrup through a purée strainer and add two-thirds cup sugar, one tablespoon lemon juice, three- fourths cup Sherry wine and two tablespoons granu- lated gelatine soaked in one-half cup cold water✪ Apricot and Wine Jelly, and then dissolved over hot water. Pour into rectangular border mould and, when firm, turn on serving dish; fill centre with a brick of pis- tachio bisque ice cream, and garnish with preserved apricots and halves of blanched almonds. PISTACHIO BISQUE ICE CREAM. 4 cups milk 1 tablespoon vanilla 1 cup heavy cream 1 teaspoon almond extract 1} cups sugar 4 cup, each, almonds and 4 teaspoon salt pistachio nuts, finely 1 junket tablet chopped 1 tablespoon cold water Green coloring✪ Pistachio Bisque Ice Cream Company and Formal Dinners. 259 Mix first four ingredients and add junket tablet, dis- solved in cold water. Turn into a shallow dish and let stand over-night in a cold place. Add flavoring, color- ing, and nuts. Freeze and mould in brick shape. CREAM SPONGE BALLS. Yolks 3 eggs Flour # cup sugar 1 teaspoon baking powder 2 tablespoons cold water 4 teaspoon salt 1 tablespoon cornstarch Whites 3 eggs # teaspoon lemon extract✪ Cream Sponge Balls Beat yolks of eggs until thick and lemon colored, add sugar gradually, continuing the beating, then beat two minutes and add water. Put cornstarch in a cup and fill cup two-thirds full of flour. Mix and sift corn- starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake in but- tered individual tins known as snowball pans. INDEX. Atmonp Cakes, 127. Plombiere, 237. Pudding, 8 Almonds, ‘oiled Salted, 150. Salted, 120. Anchovy Canapés, 135. Apple and Chestnut Salad, 132. Dumplings, 97. Spiced a la Lyman, 27. App es, Frozen, 124. tuffed, 193. Stuffed, en surprise, 118. Appledore Bean Soup, 95. Apricot and Wine Jelly, 258. Artichoke Salad, 219. Artichokes, 89. Stuffed, 235. Asparagus, Boiled, 187, 257. n Lemon Rings, 153. Salad, 56. Austrian Potatoes, 48.

AI-modernized reading of the original text

serving time return to fat that they may become crisp, _ then sprinkle with salt. BUTTERED CARROTS. Wash, scrape and cut carrots in one-eighth inch slices ; and cut slices in one-eighth inch strips. Cook in boiling salted water until tender. Drain, season with salt and butter and serve very hot. This is an excellent way to serve old carrots. FLAGEOLETS. Drain and rinse with cold water one can flageolets. Put in a sauce pan with one-fourth cup butter, onehalf teaspoon salt and a few grains cayenne. Bring to boiling point and serve at once. BOILED ASPARAGUS. Untie bunches of asparagus and wash. Rearrange in bunches and tie with a string. Cook in boiling salted water, twenty minutes, having asparagus stand in water to two inches of the tips. Turn on side and cook ten minutes. Drain, remove string and pour over Mousseline Sauce. MOUSSELINE SAUCE. 3 egg yolks Pepper 4 cup heavy cream Salt | 4 cup butter 4 tablespoon lemon juice Beat yolks of eggs until thick and lemon colored, add cream and cook over hot water, stirring constantly until mixture thickens. Add butter and seasonings and serve immediately. 258 What to Have for Dinner. CHEESE FINGERS. 2 tablespoons butter } teaspoon salt 4 cup boiling water Few grains cayenne + cup flour 1 egg 4 cup grated cheese 1 egg white Put butter and water into a sauce pan and when boiling point is reached, add flour, all at one time, salt and cayenne, and stir until mixture cleaves from sides of pan. Beat in the cheese, egg unbeaten, and white of egg unbeaten. Shape mixture three inches long by onehalf inch wide on a buttered sheet. Sprinkle with grated cheese and bake, fifteen minutes, in a moderate oven. APRICOT AND WINE JELLY. Remove one-half the pieces of fruit from one can apricots, and put aside for garnishing. Rub remaining apricots and syrup through a purée strainer and add two-thirds cup sugar, one tablespoon lemon juice, three-fourths cup Sherry wine and two tablespoons granulated gelatine soaked in one-half cup cold water, and then dissolved over hot water. Pour into rectangular border mould and, when firm, turn on serving dish; fill centre with a brick of pistachio bisque ice cream, and garnish with preserved apricots and halves of blanched almonds. PISTACHIO BISQUE ICE CREAM. 4 cups milk 1 tablespoon vanilla 1 cup heavy cream 1 teaspoon almond extract 1} cups sugar 4 cup, each, almonds and 4 teaspoon salt pistachio nuts, finely 1 junket tablet chopped 1 tablespoon cold water Green coloring Company and Formal Dinners. 259 Mix first four ingredients and add junket tablet, dissolved in cold water. Turn into a shallow dish and let stand over-night in a cold place. Add flavoring, coloring, and nuts. Freeze and mould in brick shape. CREAM SPONGE BALLS. Yolks 3 eggs Flour # cup sugar 1 teaspoon baking powder 2 tablespoons cold water 4 teaspoon salt 1 tablespoon cornstarch Whites 3 eggs # teaspoon lemon extract Beat yolks of eggs until thick and lemon colored, add sugar gradually, continuing the beating, then beat two minutes and add water. Put cornstarch in a cup and fill cup two-thirds full of flour. Mix and sift cornstarch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake in buttered individual tins known as snowball pans. INDEX. Atmonp Cakes, 127. Plombiere, 237. Pudding, 8 Almonds, ‘oiled Salted, 150. Salted, 120. Anchovy Canapés, 135. Apple and Chestnut Salad, Dumplings, 97. Spiced a la Lyman, 27. App es, Frozen, 124. tuffed, 193. Stuffed, en surprise, 118. Appledore Bean Soup, 95. Apricot and Wine Jelly, 258. Artichoke Salad, 219. Artichokes, 89. Stuffed, 235. Asparagus, Boiled, 187, 257. n Lemon Rings, 153. Salad, 56. Austrian Potatoes, 48.

Records on this page

FlageoletsOyster CocktailButtered CarrotsRed CarrotsFlageoletsBoiled AsparagusMousseline SauceCheese FingersApricot and Wine JellyPistachio Bisque Ice CreamCream Sponge Balls