For Luncheon and Supper Guests · Chapter 10Menu IX
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Chicken and Clam Bouillon with Pimiento Cream Chicken Terrapin Waffles Spiced Figs or Star Chicken Salad Quick Parker House Rolls Little Chocolate Cakes Pineapple Smash
Chicken and clam bouillon made ready to reheat Pimientos ready to be added to cream Ingredients prepared for chicken terrapin or Salad made Spiced figs prepared at any time Dry ingredients mixed for waffles or Rolls baked or ready to bake Pineapple mixture cooked Cakes made
4 pound fowl 2 quarts clams in shell 1 quart milk ½ pint sour cream ¼ cup cream ½ pound butter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint ½ pound pulled figs ¼ pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives ¼ bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 ½ pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries ⅛ pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil ½ package gelatin ½ pound confectioners' sugar
Wash and scrub 2 quarts soft-shell clams in shell, put in kettle with 2 cup cold water, cover and cook till shells open.
Strain liquor through double cheesecloth. Add enough Chicken stock, well seasoned, to make 1 quart.
Add more Seasonings if needed and serve in bouillon cups with Pimiento cream.
Clams may be used as steamed clams, if desired.
Mix ¼ cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve.
Beat until stiff and serve on bouillon or on any cream soup.
Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 ¼ teaspoons salt ¼ teaspoon white pepper and 3 tablespoons melted butter.
Add to 2 cups scalded milk and cook until thick.
Add Whites of 3 hard-cooked eggs, finely chopped 1 ½ cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon.
Keep hot over hot water or electric grill and serve in patty shells reheated in the oven, or on toast. Serve with Spiced figs.
Clean a 4 pound fowl and cook slowly for 1 ¼ hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and ⅛ teaspoon pepper.
Cool in the stock.
Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.
Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.
Wash ½ pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 ½ cups sugar.
Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender.
Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit.
Bring to boiling point, add ¼ cup commercial pectin, boil ½ minute and turn into glasses or individual molds.
Sift together 1 ½ cups pastry flour ½ teaspoon salt 1 teaspoon sugar ½ teaspoon soda; add slowly 1 ¼ cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten.
Fold in 3 egg whites, beaten stiff.
Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron.
An aluminum electric waffle iron should not be greased. An iron one should be well greased.
Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar ¼ teaspoon salt and ⅛ teaspoon pepper.
Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces.
Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup shelled Brazil nuts, peeled and cut in small pieces.
Soak 1 tablespoon gelatin in ¼ cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing.
Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of Lettuce leaves.
Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer.
The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.
Sift together 2 ½ cups bread flour 1 tablespoon sugar and 1 teaspoon salt.
With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in ⅓ cup lukewarm water and ½ cup milk.
Beat well, let rise, turn out on floured cloth or board and roll lightly ⅓ inch thick.
Shape in long ovals, dip lower half in Melted butter, fold double, buttered side up, and place in pans close together.
Let rise and bake in hot oven 10 minutes at 425 degrees F. and 10 minutes at 400 degrees F. Brush with melted butter just before removing from oven.
Put in double boiler 2 squares chocolate, broken in small pieces ½ cup milk and 2 egg yolks.
Cook, stirring constantly until thick and smooth. Remove from fire and add 1 cup sugar and 3 tablespoons butter and 1 ¼ cups bread flour, alternately with ½ cup milk in which ½ teaspoon soda is dissolved.
Beat well and fold in 2 egg whites beaten stiff and ½ teaspoon vanilla.
Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with Cream frosting in different colors.
Beat 1 egg white until stiff, add 2 teaspoons cream ½ teaspoon vanilla and, slowly, ¾ cup confectioners' sugar, and more if needed to make of right consistency to spread.
Divide into several portions, and color with a bit of Color paste, pale yellow, pink, green, or lavender.
Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons.
To 1 cup of mixture add ⅓ cup ice water and freeze until firm.
Cool remainder and strain over block of ice. Add just before serving 1 ½ pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass.
Garnish with sprigs of Mint and Maraschino cherries.