Fruit Punch
From Lessons in cooking through preparation of meals, 1912
Serves 24
This quantity will serve 25.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 196. The excerpt below is the record exactly as published.
fruit punch. The cream patties can be flavored with orange and colored yellow. For a green color scheme, use green leaves for doilies under the punch cups, minced parsley should be sprinkled on top of the Hollandaise sauce for the fish, the sweet- bread croquettes laid on lettuce leaves, the cucumber jelly salad served in the green cucumber cups and set on a lettuce leaf, the parfait decorated with angelica and served in pale green paper cups, with the green mint patties. For a pink color scheme, strawberries and cherries, strips of red pimento, etc., can be employed in the garnishings. A wedding breakfast is supposed to be served at about 12 o'clock, but the above menu would be suitable for any hour. Seating of the Guests If there are a great many guests they should be seated at small tables, four at each table, and care taken that persons congenial to each other be seated together. For the Bridal Party, however, a larger table is used and the guests seated as follows: The bride is seated at the groom's left, and this is the only time when husband and wife, as host and JUNE MENUS 353 inostess, should be seated together. At the left of the bride aS seated the best man, then the minister's wife, then the bride's father and the groom's mother. At the right of the groom is seated the maid of honor, then the minister, then the bride's mother and the groom's father. If there is room for more at this table, seat the bridesmaids and ushers, putting together such as are congenial. Fruit Punch Make a syrup by boiling i c sugar with ^ c water lo m ; add yz c tea infusion, i c strawberry syrup, ^^ can grated pineapple, the juice of 3 lemons and 3 oranges, and let stand 5^ h. Strain and add enough ice water to make ^4 gallon liquid. Add ^ c Maraschino cherries and i pt Apollinaris. This quantity will serve 25. Halibut Turbans Remove the bones and skin from two slices of halibut cut ^ inch thick and divide into four fillets. Dip in melted butter, squeeze over them the juice of half a lemon, pepper, salt, and a little onion juice, about ^ t. Commencing with the wide end roll each fillet into a turban, and fasten with a toothpick. Bake about 20 m, basting with hot stock, or y2 c water in which 2 T butter has been melted. Hollandaise Sauce I T chopped onion, a bit of bay leaf, 2 T vinegaf. 2 T butter, I T flour, i c boiling water, yolks 2 eggs, y t salt (p. 91). New Potato Balls With a scoop or French vegetable cutter cut out suf- ficient potato balls to fill i pt. measure. Cook until tender in boiling salted water, drain, sprinkle with salt and minced parsley, and serve with the fish. Sweetbread Croquettes To I c Thick White Sauce add i egg, ^, t salt, y t paprika, i T lemon juice, and 2 c cold cooked chopped sweetbreads. When thoroughly cold, shape as desired, dip in crumbs, then beaten egg, then crumbs, and fry in deep hot fat. New Peas in Timbale Cases Follow directions on page 293 for cooking green peas, 354 LESSONS IN COOKING drain, add 2 T butter, >^ t salt and dash pepper for each pint peas and fill the timbale cases. Timbale Cases 2 eggs, I c milk, i c flour, 34 t salt (p. 176). Moulded Cucumber Jelly Salad Cut 2 medium sized cucumbers into thin slices, add i slice of onion, y2 t salt, }i t pepper, and i pt. water. Sim- mer until the cucumber is tender. Soak i T granulated gelatine in i T cold water, add to the first mixture, then strain. Line a mould with slices of cold cucumbers, then pour in the jelly. When firm and very cold serve on a bed of lettuce with French or Mayonnaise Dressing. Grisini Sift 2 c flour with i t salt and }i t cayenne, add ^ c butter, beaten to a cream, 2 eggs well beaten, and i T milk. Knead to a smooth paste, then roll out into a thin sheet, and cut in strips about ^ inch wide and 4 inches long. Lay in buttered tins, brush over with milk, sprinkle with coarse salt and bake in a quick oven. Wedding Cake Cream 2 c butter, add 2 c sugar gradually, and beat thor- oughly. Separate the yolks and whites of 12 eggs, beat the yolks until thick and lemon colored, and the whites until stiff and dry, and add to the sugar and butter. Mix ?.nd sift 4 c flour, 2 t cinnamon, ^ t each nutmeg, allspice and mace, reserve ys c with which to dredge the fruit, then add the rest to the sugar and butter mixture. Seed and cut into small pieces 23^ lbs. raisins, ^ lb. currants, slice very thin and cut into strips i lb. citron, chop finely i lb. figs and I lb. almonds, dredge with the ys c flour and add to the cake, with 2 T lemon juice and 34 c grapejuice. Mix well, pour into deep buttered pans, cover the top with oiled paper and steam 3 h, then bake i^^ h in a slow oven. Or bake 4 h in a slow oven. When the cake is steamed, then baked, it seems to be richer than when baked only. Bride's Cake Cream 3^ c butter, add ij^ c sugar and mix well. Mix ^xid sift well 23^ c pastry flour, 3 t baking powder, % t JUNE MENUS 355 cream of tartar, and add to the sugar mixture alternately with y2 c milk. When well mixed add 3^ t almond extract and the stiffly beaten whites of 6 eggs. Bake 45-50 m in deep narrow pans. Frost with plain icing (p. 34). Pineapple Parfait Boil together i c sugar and ^ c water until it threads. Beat the whites of 3 eggs until stiff and dry, adding ^ t cream of tartar when the eggs are foamy. Pour the syrup slowly onto the whites of the eggs and continue beating until cold. Add i c grated pineapple and i pt. heavy cream whipped stiff. Put into moulds and let stand for 3 h, packed in equal portions of ice and salt. Cream Patties 5 c sugar,
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