(For recipe see Page 59.)
_June_
_Nothing lovelier can be found In woman, than to study house good._ --_Milton._
[Ill.u.s.tration]
[Sidenote: _June_
_First Sunday_]
Menu
CONSOMMe BROWNED CRACKERS
LAMB CHOPS BREADED--MAiTRE D"HoTEL b.u.t.tER
NEW POTATOES CHIVE SAUCE
GREEN PEAS
JUNE SALAD
CHERRY PIE
ICED TEA--CAFe NOIR
CONSOMMe PRINCESS
Add to Consomme small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consomme see Page 149.)
BROWNED CRACKERS
Split crackers, arrange them in a dripping pan, place in a moderate oven until crisp and delicately browned.
LAMB CHOPS BREADED
Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Maitre d"Hotel b.u.t.ter.
NEW POTATOES WITH CHIVE SAUCE
Sc.r.a.pe off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce.
CHIVE SAUCE
To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
GREEN PEAS
Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with b.u.t.ter and pepper.
JUNE SALAD
Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quant.i.ties of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise.
FRENCH DRESSING No. 2
1/4 teaspoon salt.
4 tablespoons Olive oil.
1/8 teaspoon paprika.
2 tablespoons lemon juice.
PROCESS: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used.
Chill, beat again and turn over fruit.
MAYONNAISE DRESSING
1/2 teaspoon salt.
Few grains cayenne.
Yolks 2 eggs.
1-1/2 tablespoons lemon juice, or 3/4 tablespoon each of vinegar and lemon juice.
3/4 cup Olive oil.
PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quant.i.ties may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice.
CHERRY PIE
Pick over, stem and pit cherries (there should be two cups when pitted).
Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long.
ICED TEA