1/2 cup Cottolene.
1-1/2 cups sugar.
4 eggs.
4 squares chocolate.
1 teaspoon cinnamon.
1/3 cup hot water.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed b.u.t.ter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 56).
SPICED ICED TEA
4 teaspoons tea.
2 cups boiling water.
9 cloves.
PROCESS: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into gla.s.ses filled with cracked ice. Sweeten to taste.
The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each gla.s.s. The large Penang cloves are the best.
_August_
_Hunger is the best seasoning for meat, And thirst for drink._ --_Cicero._
[Ill.u.s.tration]
[Sidenote: _August_
_First Sunday_]
Menu
NOVA SCOTIA CANAPeS
PAN BROILED FILLETS OF BEEF--SULTANA SAUCE
CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE
LETTUCE, PEPPERGRa.s.s AND ONION SALAD
PEACH ICE CREAM--COCOANUT CAKE
COFFEE
NOVA SCOTIA CANAPeS
Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with b.u.t.ter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course.
PAN BROILED FILLETS OF BEEF
Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-b.u.t.tered frying pan, turning every ten seconds for the first two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices.
Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft b.u.t.ter. Pour over Sultana Sauce. (For recipe see Page 61.)
CARLSBAD POTATOES
Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons b.u.t.ter and two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup b.u.t.ter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley.
PEAS AND ONIONS--FRENCH STYLE
Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup b.u.t.ter about ten minutes, without scorching bacon. Remove sc.r.a.ps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve.
LETTUCE, PEPPERGRa.s.s AND ONION SALAD
Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergra.s.s and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve.
PEACH ICE CREAM No. 2
4 cups milk.
3 cups heavy cream.
1 cup sugar.
1 tablespoon lemon extract.
1/4 teaspoon salt.
2 cups fresh peach pulp.
PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving.
COCOANUT CAKE
(For recipe see Page 56.)