For Luncheon and Supper Guests Part 9

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QUICK ORANGE MARMALADE

Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon sc.r.a.pe out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes.

Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into gla.s.ses.

PINEAPPLE SALAD

Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes.

Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds.

Sprinkle over the pineapple.

Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff.

b.u.t.tERSCOTCH PARFAIT

Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons b.u.t.ter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick.

(This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary.

Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

[Ill.u.s.tration: b.u.t.tERSCOTCH PARFAIT]

ARCADIA CAKES

Scald and dry a small mixing bowl, put in 3 tablespoons b.u.t.ter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured m.u.f.fin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa b.u.t.ter Cream, put cakes together in pairs with the filling inside, cover with White b.u.t.ter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The b.u.t.ter cream may be omitted and cakes be merely frosted on top if preferred.

b.u.t.tER CREAM, COCOA AND WHITE

Work 1/3 cup washed or fresh sweet b.u.t.ter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light.

Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white b.u.t.ter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

COFFEE FROSTING

Mix 1/2 tablespoon corn syrup with 2 tablespoons strong hot coffee; add 1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.

PERCOLATED COFFEE II

Put in upper part of percolator coffee pot 1 cup finely ground coffee. Pour in 3 pints boiling water and percolate about 10 minutes.

Put Cream and Sugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee.

MENU IX

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

PRELIMINARY PREPARATIONS

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

MARKET ORDER

4 pound fowl 2 quarts clams in sh.e.l.l 1 quart milk 1/2 pint sour cream 1/4 cup cream 1/2 pound b.u.t.ter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint 1/2 pound pulled figs 1/4 pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives 1/4 bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 1/2 pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries 1/8 pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil 1/2 package gelatin 1/2 pound confectioners' sugar

CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM

Wash and scrub 2 quarts soft-sh.e.l.l clams in sh.e.l.l, put in kettle with 2 cup cold water, cover and cook till sh.e.l.ls 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.

[Ill.u.s.tration: Chicken and clam bouillon]