TOMATO AND ONION SALAD
STEAMED BLUEBERRY PUDDING--FOAMY SAUCE
ICED TEA CAFe NOIR
CONSOMMe WITH VEGETABLES
To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers.
BAKED BLACK Ba.s.s
Clean a four-pound Black Ba.s.s, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan.
Brush over with melted b.u.t.ter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted b.u.t.ter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley.
STUFFING FOR FISH
1/2 cup cracker crumbs.
1 cup stale bread crumbs.
5 tablespoons b.u.t.ter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup hot water.
Onion juice.
PROCESS: Mix crumbs, add seasoning, melt b.u.t.ter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste.
EGG SAUCE
To Drawn b.u.t.ter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn b.u.t.ter Sauce see Page 92.)
THIN CORN BREAD
3/4 cup yellow corn meal.
1-1/4 cups flour.
2 tablespoons sugar.
5 teaspoons baking powder.
3/4 teaspoon salt.
1 cup thin cream.
1 egg well beaten.
2 tablespoons Cottolene.
PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted b.u.t.ter or milk to give it a richer color. Serve with baked or broiled fish.
PARSLEY POTATOES
Select smooth, uniform-sized new potatoes; wash, sc.r.a.pe and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of b.u.t.ter and sprinkle at once with coa.r.s.e salt and finely chopped parsley.
CAULIFLOWER WITH CHEESE SAUCE
Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a b.u.t.tered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with b.u.t.tered crumbs and place in oven until crumbs are browned. Serve in baking dish.
CHEESE SAUCE
3 tablespoons b.u.t.ter.
2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Few grains cayenne.
1-1/2 cups hot milk.
1/2 cup cheese cut in small pieces.
PROCESS: Melt b.u.t.ter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower.
TOMATO AND ONION SALAD
Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing.
STEAMED BLUEBERRY PUDDING
2-1/8 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons Cottolene.
1 cup milk.
1 cup blueberries.
PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with
FOAMY SAUCE
2 egg whites.
1 cup sugar.
3/4 cup thin hot cream.
1 tablespoon Sherry Wine.
Nutmeg.
PROCESS: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available.
[Sidenote: _July_