For Luncheon and Supper Guests · Chapter 11Menu X
This chapter is not translated yet. You are reading the original.
Cream of Mushroom Soup Tuna Fish à la King in Patty Cases Cabbage and Carrot Salad Thousand Island French Dressing Bran Muffins Maple Charlotte with Maple Pecan Sauce and Sponge Cake Coffee with Honey and Whipped Cream
Sponge cake made Maple charlotte made Salad dressing made except for the addition of cream Dry ingredients and shortening mixed for bran muffins Peppers cooked Tuna fish flaked Cabbage shredded Ingredients measured for tuna fish à la king Patty cases made and baked
1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple ½ pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 ½ cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran ¼ cup chili sauce 1 ½ cups maple syrup ¼ pound shelled pecans ¼ pound coffee ¼ pint honey ½ cup salad oil 2 ounces Graham flour 3 ounces seedless raisins ½ package gelatin
Chop Stems from ½ pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved.
Simmer 20 minutes and strain. Melt 4 tablespoons butter or margarine, add 4 tablespoons flour mixed with 1 ½ teaspoons salt and ¼ teaspoon pepper.
Add the strained stock and stir until soup boils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups.
This may be served at another meal if preferred.
Cook 1 large green pepper 2 minutes in boiling salted water to which has been added ⅛ teaspoon soda.
Drain and cut in strips. Cook 5 minutes in 1 ½ tablespoons butter; remove pepper and to butter add 1 tablespoon cornstarch and 1 tablespoon flour; then add ¾ cup highly seasoned chicken stock and ⅓ cup cream.
Stir until sauce boils, add the peppers 1 pound can tuna fish separated in flakes 1 pimiento cut in strips Salt to taste and Few drops onion juice.
Peel ½ pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish.
Serve from the chafing dish or in Patty cases.
Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.
Wash 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice.
Work the reserved butter into 1 ½ cups bread flour, mix to a dough with ⅝ cup ice water, knead 5 minutes, cover and let stand 5 minutes.
Pat and roll ¼ inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn ¼ way round, pat, lift, roll ¼ inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.
After puff paste has been rolled 5 times and chilled, roll to ½ inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.
Mix 2 cups shredded cabbage with ½ cup grated carrot and 1 apple cut in dice.
Serve in nests of Lettuce or cabbage leaves with Thousand Island French Dressing.
Put in small jar 1 ¼ teaspoons salt ⅓ teaspoon pepper Few grains cayenne ½ cup salad oil 2 tablespoons vinegar ¼ cup chili sauce ½ teaspoon table sauce.
Just before serving add ⅓ cup cream beaten stiff, and shake thoroughly.
Beat 1 egg until light, add 2 tablespoons molasses or sugar 1 cup milk 1 cup bran ½ cup Graham flour or entire wheat flour ½ teaspoon salt 2 teaspoons baking powder and ½ cup seedless raisins.
Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F.
Soak 1 tablespoon gelatin in 2 tablespoons cold water.
Boil ⅔ cup maple syrup until it spins a thread.
Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff.
Put in a cool place and when it begins to stiffen fold in ⅔ cup heavy cream beaten stiff.
Add ½ cup pecan nut meats broken in pieces.
Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.
Boil ¾ cup maple syrup and 2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water.
Remove from fire, and add slowly ¼ cup cream.
Keep hot over hot water until ready to serve, then add ⅓ cup pecan nut meats.
Beat 2 egg whites until stiff and dry, and add ¼ cup sugar slowly while beating.
Beat 2 egg yolks, add ¼ cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light.
Combine mixtures, and fold in gently ½ cup pastry flour sifted with ¼ teaspoon baking powder.
Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.
If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.
Tie 1 cup ground coffee very loosely in small cheesecloth bag.
Put into coffee pot with 6 cups cold water and Several egg shells. Let stand 1 hour.
Bring to boiling point and boil 5 minutes. Add ½ cup cold water and let stand 3 minutes.
Serve coffee with Honey to sweeten instead of sugar, and Cream whipped.