CREAMED CELERY
Wash, sc.r.a.pe and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of
CREAM SAUCE
2 tablespoons Cottolene.
2-1/2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1-1/4 cups hot milk or thin cream.
PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy.
PEPPER AND FRUIT SALAD
Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper gra.s.s, chicory or lettuce.
Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and b.u.t.ter nut meats broken in pieces, allowing twice the quant.i.ty of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a b.u.t.ternut meat.
NUT BREAD SANDWICHES
1 cup scalded milk.
1 tablespoon Cottolene.
1-1/2 teaspoons salt.
2 tablespoons sugar or mola.s.ses.
1 yeast cake dissolved in 1/4 cup lukewarm water.
1 cup white flour.
Entire wheat flour.
1 cup pecan meats broken in pieces.
PROCESS: Put Cottolene, salt and sugar (or mola.s.ses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles.
FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE
1/3 cup rice well washed.
1 cup cold water.
1-1/2 cups milk.
Yolks 3 eggs.
3/4 cup sugar.
2 cups whipping cream.
1/4 teaspoon salt.
PROCESS: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through puree strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.
EDITOR"S NOTE:
_This menu would also prove very acceptable for a Thanksgiving Day Dinner._
[Sidenote: _November_
_Third Sunday_]
Menu
OYSTER SOUP
CRISP OYSTER CRACKERS
CELERY PEPPER MANGOES
ROAST TURKEY
BREAD STUFFING GIBLET SAUCE
CRANBERRY JELLY
MASHED POTATOES--BAKED HUBBARD SQUASH
SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS
SPICED PEARS HOT SLAW
THANKSGIVING PUDDING DRAWN b.u.t.tER SAUCE
PUMPKIN PIE APPLE PIE
FRUITS--NUTS--RAISINS--STUFFED DATES
WATER BISCUIT--CHEESE
CAFe NOIR
OYSTER SOUP
(For recipe see Page 162.)
ROAST TURKEY
Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper well-b.u.t.tered, placed over turkey b.u.t.tered side down. Remove the skewer and strings before placing it on serving platter.