Catering for Special Occasions, with Menus and Recipes

lb. dried peaches i orange 4 cups cold water i orange, thinly sliced i lemon i lb. sugar i cup raisins, seeded and cut in pieces yi lb. English walnut meats cut in pieces Soak peaches in water over night, add remaining to the let simmer one and one-fourth hours.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^2 teaspoon soda % cup sour milk Raspberry jam the egg well beaten, soda mixed with milk, salt and flour to make a soft dough. roll to one-fourth in and a round On the centres of the put raspberry jam. Make three small openings New

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\]/i cups of sugar x/i cup water 5 maxshmaliows 2 tablespoons shredded COCOanut 1 cup English walnut meats 2% inch pastry squares Cook sugar and water in smooth graniteware spin a thread when dropped from tip of spoon. to back of range and add marshmallows cut in small pieces. Pour gradually, while constantly, on to the of eggs beaten cocoanut, vanilla, and chopped nut meats. paste to one-eighth inch in thickness, cut in two and squares, on tin and spread with mixture, piling in a moderate oven. Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a hot, put in one- ^r

From Catering for Special Occasions, with Menus and Recipes, 1911, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of the almonds and fry delicately stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin. To blanch almonds, cover with and let stand two minutes; drain, put into cold water, and rub off the skins.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lemons 8 lbs. sugar 4 quarts water Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put preserving kettle, add water, thirtysix on range, to point, and let simmer two hours. Add sugar and let simmer one hour. Turn into sterilized jelly tumblers and cover each glass with a circular piece of paraffine paper, then with a large circular piece of letter paper, fastening paper securely over edge of glass with mucilage.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥4 lb. butter 6 ozs. sugar lb. flour Work the butter, using a wooden spoon, until very creamy; then add, gradually, while beating constantly, sugar. Work in the flour a little at a time, the hands.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% cup melted butter ]/i cup flour 1 egg, unbeaten '_, cup English walnut meats, 2 squares Baker's chocolate, cut in pie< es ]4, cup Sultana cut in pieces Mix ingredients in order given. Line a seveninch square pan with paraffine paper. io mixture evenly in pan, using a case knife, and bake in a slow oven. As soon as taken from oven, turn from pan, remove paper, and cut cake in and by one using a sharp knife. If these directions are not followed, paper will cling to cake and it will be impossible to cut it in shapely pieces.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2X cups sugar 1 cup chopped hickory nut meats Put sugar in a perfectly smooth granite saucepan, place on range, and melted to a syrup, taking care to keep sugar from sides of pan. Add nut meats, pour at once into two warm buttered tins, seven inches by seven inches, and mark in small squares. If sugar is not removed from range as soon as it will quickly caramelize.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ l/i squares Baker's unsweetened chocolate c up boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed hot add and, gradually, boiling water; when smooth, place on range and boil one minute; add to scalded mill, and serve in chocolate cups with whipped To mill chocolate, a Dover eggbeater until froth forms on top, preventing scum, is so unsightly.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y* cup thick cream ^3 cup powdered sugar ]/A cup milk yi. teaspoon vanilla Mix cream and milk, beat stiff, using eggbeater; add sugar, vanilla, and white of egg beaten New

From Catering for Special Occasions, with Menus and Recipes, 1911, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons lard 2 cups bread flour li cup sugar i egg yolk i cup milk }4 cup English walnut meats

From Catering for Special Occasions, with Menus and Recipes, 1911, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 oz. Baker's chocolate 2 tablespoons milk jyi cups flour i teaspoon baking powder Cream butter and add gradually, while beating constantly, sugar; then add egg well beaten, salt, and melted chocolate. Beat thoroughly and add milk alternately with flour, mixed and sifted with baking powder. Chill, roll very thin, shape with a small cutter, first dipped in flour, and bake on a sheet. Cool and put together in pairs with the following mixture: Work a cream cheese until smooth and moisten with cream until of right consistency to spread. Season highly with salt and paprika.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i orange i}4 cups sugar \yi cups flour yi cup cornstarch l/i cup orange juice the butter and add the of eggs beaten until thick, orange juice, and grated Mix flour, cornstarch, and baking powder. Combine mixtures and add whites of eggs beaten in a dripping pan, sprinkled generously with chopped walnut meats and sparingly with powdered sugar.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoon butter lA cup sugar 3 tablespoons powdered sugar Yolk i egg % cup orange juice ^ Grated rind % orange i teaspoon lemon juice Work butter until creamy and add gradually, while beating constantly, powdered sugar. Mix flour, sugar, and egg yolk slightly beaten. Add juice and cook, stirring constantly mixture thickens.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i oz. red sheet gelatine Juice i orange y2 cup cold water i lemon lb. sugar i orange y2 cup hot water i tablespoon rum yi cup chopped nut meats

From Catering for Special Occasions, with Menus and Recipes, 1911, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling-point, add soaked gelatine, and let simmer Add and turn into a pan (first dipped in cold water) to one inch in thickness. Let stand until cold, remove from pan to board dredged with confectioners' sugar, cut in cubes, and roll in sugar. The rum and nuts may be omitted.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons cocoa A few grains salt 4 cups milk Yi, cup boiling water 2 teaspoons brandy yi teaspoon vanilla Scald milk. Mix cocoa, sugar, and salt, adding enough to make a smooth add remaining water and boil one minute; pour scalded milk and add brandy and vanilla. two

From Catering for Special Occasions, with Menus and Recipes, 1911, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and shallot butter is slightly browned; then add lobster meat and cook five minutes. Add flour and stir until well blended, then pour on gradually while stirring constantly chicken to the boilingpoint, add seasonings, and just before cream and yolks of eggs.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% cup water yi teaspoon vanilla % cup orange juice yi cup orange peel, finely water, and to the let boil until syrup will thread when dropped from tip of spoon. Add orange peel and vanilla, again bring to the boiling-point, c^~- and cool.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon granulated gelatine % cup cold water 2 tablespoons lemon 1 quart cream 1 cup pineapple syrup Heat one can shredded pineapple to the boilingpoint and drain. To one cup of the syrup add gelatine soaked in cold water, lemon juice, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi teaspoon cream of tartar yi cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar mixed and sifted with baking powder.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi lb. almond paste Y% lb. powdered sugar Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work is perfectly smooth.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a slow If liked they should be slightly baked. After removing invert paper, and wet with a cloth wrung out of water, when macaroons will easily slip oil. Almond paste may be bought in one-pound tins of any first class city grocer. 1 cup water cl.')VI i inch stick innamon Preserved ginger

From Catering for Special Occasions, with Menus and Recipes, 1911, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover one pair sweetbreads with and let stand thirty minutes. Drain, and cover with boiling water to which has been added onehalf teaspoon one-half tablespoon vinegar, one slice onion, one slice carrot, one sprig parsley, and one stalk celery cut in small pieces. to the boiling-point and let simmer twenty minutes. plunge drain, add one-half cup sherry wine, cover, and let one

From Catering for Special Occasions, with Menus and Recipes, 1911, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil. a hot, heart-shaped timbale iron, fry in deep fat until crisp and brown; take from iron and invert n brown paper to drain. To 11ml

From Catering for Special Occasions, with Menus and Recipes, 1911, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups finely chopped cooked i tablespoon granulated gelaham tine i teaspoon made mustard }i cup cold water X CUP hot water yi. cup heavy cream Pound chopped ham in a mortar with mustard and cayenne. Soak gelatine in cold water, dissolve in hot water and add to with cream remove from mold to cold serving dish and garnish with parsley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoon tarragon vine- }4 teaspoon salt gar grated horse- }4 cup heavy cream radish root 1 teaspoon English mustard Mix add beaten until stiff and Mayonnaise dressing.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream two tablespoons butter, acid one canned pimiento forced through a sieve, and work until thoroughly blended; then season with

From Catering for Special Occasions, with Menus and Recipes, 1911, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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S lbs. sugar 4 qts. cold water 4 lemons Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put into a preserving kettle, with water, and let stand thirtysix hours. Place on range, bring to the boilingpoint, and let simmer two hours. Add sugar and let simmer one hour. Turn into sterilized jelly tumblers and glass a circular piece of paraffine paper, then with a larger circular piece of letter paper, fastening paper securely over edge of glass with mucilage.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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if£ cups flour 2 teaspoons vanilla butter and add sugar gradually while beating constantly; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted powder, and in buttered and seven-inch square tins. Put

From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat ice cream frosting without flavoring until cold and add one-half cup rolled dry macaroons, one-fourth cup each chopped almonds and pecans, twelve cherries cut in quarters, two teaspoons teaspoons sherry wine, and one-fourth teaspoon orange extract.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup water sugar and water in a smooth graniteware saucepan until syrup will spin a long thread when dropped from tip of spoon. Pour gradually, while beating constantly, on to the whites of (but not dry), add flavoring, and continue the beating until mixture is of the right consistency to spread.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 lemons i bunch fresh mint i,K cups sugar yi cup water 3 bottles ginger ale Ice Squeeze the juice from lemons, add leaves from mint, sugar, and water. thirty minutes, add a large piece of ice and ginger ale. Serve in small glasses. <^=*~ " The yearly course that brings this day about Shall never sec il but a holiday."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint scallops }>2 cup melted butter i cup cracker crumbs % cup cream }4. cup soft bread crumbs and pick scallops. Mix cracker and bread crumbs and add

From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottom of a buttered dish with crumbs, add onehalf the scallops. Sprinkle with salt and pepper and pour over one-half the cream; repeat, cover with remaining crumbs, and bake in a hot oven twenty-five minutes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Disjoint a six-pound fowl, put in a kettle, add two quarts boiling water, cover, and let simmer is fowl, and add to two stalks bit of bay leaf, one sliced onion, and salt and pepper to Simmer two hours, when stock should be reduced to three pints. cool, and clear, using the whites and shells of two eggs; then add four tablespoons granulated gelatine. Put a layer in bottom of mold, set in pan of ice water and, when firm, garnish with yolks of hardboiled sliced and cut in fancy shapes, whites of hard boiled eggs, cut in fancy shapes, and truffles, sliced and cut in fancy shapes. Add more stock and, when firm, a layer of chicken meat, then more stock.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup add Roquefort cheese, and is smooth; then add one-half teaspoon paprika, one teaspoon finely cut chives, and salt to taste.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% cup grated pineapple \ x/i granulated Yi cup cold water y& cup heavy cream Beat egg yolks slightly and add grated sugar, and salt. stirring constantly fire, add pineapple and gelatine soaked five minutes in water. When mixture begins to thicken, add and egg a dipped in cold water and chill.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup flour x/i cup powdered sugar of eggs stiff and dry, add and add yolks of eggs beaten until thick and lemoncolored, and flavoring.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in mixed and sifted with salt. Shape four and onehalf inches long and one inch w'de on a tin sheet covered with unbuffered paper, using a pastry bag and tube. Sprinkle with powdered and bake eight minutes in a moderate oven. Remove from paper with a knife. ' Tis well to be merry and wise, 'Tis well to be honest and true, ' Tis well to be ojf with the old love Before you are on with the new."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut stale bread in one-fourth inch slices and shape with a small heart cutter. Cream butter, add an equal quantity of grated Young America cheese, and work until smooth; then season with Spread on bread and garnish with a onefourth inch border of finely chopped olives and a piece of red or green pepper cut in heart shape, in center of each. Serve each on a small plate covered with a lace paper doiley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 qts. clams in shells i cup cream 2,yi tablespoons flour Wash clams, put in kettle with one-half cup cover, and cook shells open. Strain liquor through double thickness of cheese cloth and add enough water to make one quart liquid. the flour, and continue the browning. on constantly the clam liquor. Let simmer twenty minutes, then c&r and paprika. Just before serving add cream and in bouillon cups with

From Catering for Special Occasions, with Menus and Recipes, 1911, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg }4 yeast cake dissolved in 2 tablespoons lukewarm water Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup let rise; then add butter, egg well beaten, and enough flour to knead. Let rise roll to one-half inch thickness, shape with small round first dipped in in buttered pan close together, let rise again, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(breast meat) from two young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in butter until delicately browned. in a small pan, dot over with butter, and bake until to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each short stalks of asparagus, seasoned with butter, and pour around the following sauce: three and add and and blended; then pour on gradually while stirring constantly one cup chicken stock and one-half cup cream. to the boiling-point, salt and paprika, and add the yolk of one egg.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scoop out inside of four hot baked potatoes and force through a potato ricer. Add one and one-half tablespoons butter, the yolk of one egg, three tablespoons cream, one-half teaspoon one-eighth and a few nutmeg. Set on range and beat three minutes; then add gradually the white of one egg beaten to a stiff froth. Shape between two buttered tablespoons, place on a buttered sheet, and bake until delicately browned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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seed three-fourths cup grapes. vj)pr--^= Cut one-third cup pecan nut meats in Arrange on a bed of romaine, pour over dressing, and garnish with strip of red pepper. For the Dressing.—Mix four tablespoons olive oil, one grapefruit tablespoon vinegar, one teaspoon salt, one-fourth one-eighth teaspoon and one

From Catering for Special Occasions, with Menus and Recipes, 1911, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoon flour i% cups sugar i qt. thin cream Y% teaspoon salt 3 squares Baker's chocolate 2 tablespoons vanilla Mix salt, add egg beaten, and milk gradually; cook over hot water at Melt three squares chocolate by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate. cool, add cream and flavoring; strain and freeze. in heart-shaped paper cases with Marshmallow Sauce on each.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi lb. marshmallows yi cup confectioners' sugar 34 cup boiling water Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until thoroughly blended. Cool before serving.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y2 cup butter 1 egg 1 egg Chopped almonds 2 cups flour 1 tablespoon sugar 2 tablespoons milk % teaspoon cinnamon the gradually, and egg well beaten and milk; then add flour mixed and sifted with baking powder. Chill, toss onehalf mixture on a floured board, and oneeighth heart Brush over with white of egg, and sprinkle with sugar mixed with cinnamon and almonds. on a buttered sheet and bake eight minutes in a slow oven. " Full charactered with lasting memory."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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remnants of or boiled fowl through a meat chopper, then repeat; there should be one and one-half cups. ii* a mortar and add gradually, while continuing the pounding, the yolks of three eggs and onehalf cup heavy cream; then add one-third cup in the whites of timbale molds and one-quarter full of to has been added one truffles or chopped green or red pepper. Fill molds with chicken. Set in pans of hot water, cover with buttered paper, and bake until firm. Remove from mold to hot serving dish, run down sides of timbales. Garnish with sprigs of parsley. For the two butter, add two tablespoons flour, and stir until on stirring constantly, one cup milk.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling-point and season with one-fourth teaspoon salt and a few grains pepper. •<- 1 cup scalded milk >4 cup shortening \% tablespoons sugar in }4 cup lukewarm water 1 egg,v*4 cups flour Add shortening, and lard, to milk; when lukewarm, add of egg and let toss on a board, and biscuits. in rows on a slightly floured board, cover with cloth and pan, and let rise until well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press. close in pan, let rise, and bake fifteen in hot

From Catering for Special Occasions, with Menus and Recipes, 1911, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup heavy add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber pared, chopped, and drained.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint thin cream $4 cup blanched and shredded almonds l/i teaspoon salt \% granulated gelatine } 2 cup cold water ' j teaspoon vanilla 1 cup heavy cream Scald milk with almonds. Beat yolks of eggs and add and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons granulated gi latine Yz cup cold water 1-3 cups boiling water 1 cup Sherry or Madeira v. ine j i up orange juicelemon juice Soak gelatine in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon strain, turn a mold or shallow pan, and chill.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sift baking powder, flour; add to first mixture; then add milk and peanuts. Drop from a on a sheet one apart, and onehalf peanut on top of twelve to fifteen minutes in a slow oven. This recipe will make twenty-four little cakes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sift two cups flour and one-half cup cup and work into first mixture, using tips of fingers. Roll to one-third inch in thickness and cut into hatchet shapes, which can be easily accomplished a pasteboard pattern and sharp knife. Brush over with yolk of egg diluted with threefourths teaspoon water, and garnish each with one-half a candied cherry. Bake in a slow oven. •^^^^^-^ 1 cup hot tea infusion Y cup orange juice Few slices orange

From Catering for Special Occasions, with Menus and Recipes, 1911, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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X teaspoon paprika % teaspoon pepper Few gratings nutmeg i}4 chicken, cut in small cubes y cup cold boiled ham, cut in small cubes Cook butter with onion three minutes, stirring Add flour and stir until well blended; then pour on gradually, while stirring constantly, to the add seasonings, of chicken, and ham. Spread on a plate to dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. to hot serving dish and garnish with parsley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove peel from four thin-skinned oranges in quarters. to boiling-point, and cook slowly until soft. remove white portion by scraping with a spoon, and cut yellow portion in scissors. one-half cup water and one cup sugar until syrup will thread when dropped from tip of spoon. Cook strips in syrup five minutes, drain, and coat with fine granulated sugar.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i can apricots X cup lemon juice i>2 cups orange juice A few grains salt

From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ice ice cream apricot to overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. i cup heavy cream

From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% cup pecan nut meats Y\ tablespoon vanilla Put one-half the sugar in a small omelet pan, and until melted to a syrup a bit darker than maple syrup. Add chopped nut and a tin. Cool, pound, and pass through a strainer. a custard of milk, eggs, remaining sugar, and salt. Add nut meats and then add cream and Freeze, using three parts finely crushed ice to one part rock salt. '<?

From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg - I tablespoon melted 'j teaspoon salt } 4 cup rolled oats '+ cup raisins, seeded and cut in pieces X teaspoon vanilla Beat egg until light, add sugar gradually, and in Drop mixture by teaspoonfuls on a greased inverted dripping-pan one apart. into circular shape with a case knife first dipped in cold water. in a moderate oven delicately browned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y£ cup butter xyi cups sugar l/i cups Hour butter and add sugar gradually while then add eggs beaten

From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sift flour and baking powder, and add alternately with to into buttered and layer cake tins and bake in a moderate oven. Put together and frost with -£J^

From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons molasses ]/2 cup water yi teaspoon lemon i cup nut meats Cook sugar, molasses, and water until mixture will nearly hold its shape when tried in cold water. Pour slowly while beating constantly on to the of Put in larger saucepan of set on range, and stir constantly until mixture begins to granulate on sides of saucepan. Remove small saucepan and beat until mixture is of right consistency to add flavoring and nut (preferably filberts) cut in makes a heavy, frosting, which should be spread with back of spoon, leaving a rough surface.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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<2 lb. washed figs 2 tablespoons sugar Maraschino cherries i teaspoon lemon juice Pecan nut meats yi cup sherry wine Stuff figs with cherries and nut meats, allowing two cherries and three nut meats cut in quarters to fig. Mix Add figs, cover, and cook until figs are tender, turning and basting several times during the cooking. to board, in powdered in paper cases if they are at hand. Arrange on a plate covered with a lace paper doiley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart milk 2 slices onion 1^2 teaspoons salt X teaspoon celery salt }i teaspoon pepper 3 tablespoons tomato catsup i teaspoon chopped parsley Cook potatoes in salted water; when rub a strainer. Scald milk with and add to the add dry ingredients, mixed, soup; cook one minute, strain, add remaining butter and tomato catsup, and sprinkle with parsley. Serve in bouillon cups. c<r^

From Catering for Special Occasions, with Menus and Recipes, 1911, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split common crackers and spread with butter, to onehalf cracker. Place in pan and bake in a moderate oven until delicately browned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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add flour, and on constantly, one cup and cup When boiling-point is reached, add one

From Catering for Special Occasions, with Menus and Recipes, 1911, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe six small fillets of beef, cut one and onethick, and saute six in butter in a hot iron frying pan. Remove to hot serving dish and pour around fat in pan to which have been added one-fourth cup boiling water, beef extract, and one spoon butter, bit by bit. Garnish with parsley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two quarts spinach, drain, and chop. Add two grated Parmesan cheese and the yolk of one egg slightly salt, cayenne, and a slight grating nutmeg and cook three minutes, stirring constantly; then add the white of one egg beaten

From Catering for Special Occasions, with Menus and Recipes, 1911, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sides of buttered timbale molds with green pepper cut in strips, which is accomplished by working around and around the pepper, u>ing scissors, and fill with the following mixture: Peel and chop three large mushroom caps. one tablespoon butter, and add one flour, and one-fourth cup cream. in, one at a time, the yolks of two eggs, then add mushrooms and season with salt, pepper, and paprika. in the of two timbales, remove from molds to circular pieces of sauted bread, garnish top of each with a sauted mushroom cap, and pour around the following sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on gradually onehalf cup each chicken stock and cream. to the boiling-point and add beef extract and season with salt and pepper.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dressing (stiffening one cup with one-half teaspoon granulated gelatin in spoon hot water) and garnish in centre with small pieces of green pepper cut to represent a shamrock; in corners with diamond-shaped pieces of truffle. A small wooden skewer (tooth-pick) is useful to accomplish this garnishing. individually in nests of lettuce leaves.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons grated American cheese add and then add cheese and cut and in of eggs beaten salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart and bake in a moderate oven.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green coloring Creme de menthe 34" cup lemon juice Chopped nuts a by and twenty minutes. Cool, add lemon juice, and color with leaf green. Freeze, using three pints finely crushed ice to one pint rock salt. c&r Serve in champagne glasses; pour over each portion one teaspoon ere me de menthe and sprinkle with chopped nuts, using almonds, walnuts, and pecans in equal proportions.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l/i cup butter 7/% cup bread flour yi cup powdered sugar ]4, teaspoon almond extract Yt teaspoon vanilla Leaf green Chopped pistachio nuts the gradually, and milk drop by drop; then add flour, flavoring, and coloring. thinly a broad, long-bladed knife on a buttered inverted drippingpan. Crease in three-inch squares and bake in a slow Place pan on back of range, cut squares apart with a sharp knife, and roll while warm. If squares become too brittle to place in oven to soften. If rolled tubular shape, tie in bunches narrow ribbon.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups chicken stock 2 quarts spinach ]A, cup flour 3 cups boiling water 2 cups milk Wash, pick over, and cook spinach thirty minutes in boiling water to which have been added teaspoon powdered and oneeighth of soda; chop, and rub sieve; add stock, heat to bind with butter and flour cooked together, add milk, and season with salt, pepper, and paprika.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut stale bread in onethird-inch slices, remove crusts, sparingly, and cut in Place in pan and bake in a moderate oven until delicately browned. Cut stale bread in slices, shape with circular cutters, making rings. rings sparingly with butter and brown in oven. Slip three imperial sticks through each ring.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hot platter, over Loomis two grated Parmesan dot over with one tablespoon butter, and bake until delicately browned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y2 tablespoon salt i egg slightly beaten i tablespoon mustard y, tablespoon sugar y, cup vinegar i% tablespoons melted y,.cup cream Mix ingredients in order given, adding vinegar Cook over strain, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two cups hot riced potatoes add three tablespoons butter, one teaspoon salt, and hot cream or rich milk to moisten. very creamy, reheat, and add one tablespoon chopped cress and one and teaspoons chopped fresh mint.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one-half cup shredded pineapple, one-half cup celery cut in small pieces, and one-half cup Brazil nuts (from which skins have been removed) cut in small pieces. Mix in nests of lettuce leaves for individual service, and on top of each put five Malaga grapes, skinned, seeded, and marinated with a French dressing.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups lukewarm milk 1 cup heavy cream i cups sugar Y% teaspoon salt \% Junket tablets 1 tablespoon cold water 1 teaspoon almond extract Green coloring 1 can peaches Mix and add junket tablets in a pudding-dish and let set. Add flavoring and coloring. Freeze and mold. Remove from mold and serve with peach sauce. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool and cut fruit in small pieces.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut stale bread in one-fourth-inch slices, then in oval shapes. Toast on one side and spread untoasted anchovy each with a of tomato, cut same size as bread; spread tomato with mayonnaise dressing, sprinkle with the yolks of hard-boiled eggs forced through a potato ricer, and then the whites finely Garnish with a ring of green pepper around outside and a piece of olive and parsley in centre. for service on small plates covered with a lace paper doiley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi. lb. mushrooms 3 pints consomme Separate stems from caps of mushrooms, chop stems, and break caps in pieces. Add consomme; bring slowly to the boiling-point and let simmer thirty Clear, the and shells of two eggs.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup cream 1 yeast cake dissolved in 2 tablespoons sugar % cup lukewarm water iyi cups flour Scald cream and add sugar and lukewarm, add cake and Beat thoroughly, toss on floured board, and knead. Return to mixing bowl, cover, and let rise until mixture has doubled its bulk. Roll out to onefourth inch in thickness and cut in finger-shaped Arrange on buttered sheet, cover again, let and delicately

From Catering for Special Occasions, with Menus and Recipes, 1911, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dress, clean, stuff, truss, and roast a capon. Cut a in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, also not cutting off, and wings back. Cut breast meat in Cut as many one-third inch slices of bread as there are slices of breast meat and shape in cutlet form, spread one side with pate-de-fois-gras and saute in butter. around bird, breast on croutons, and top of each with truffle. With a sharp knife cut out breast bone and cavity asparagus tips or stalks, seasoned and parsley and serve with a gravy made from four fat in pan, spoons flour, one cup stock and cream, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cfc^-sSa^.W^ add cornstarch, and on milk and to the point, add salt, and let simmer two minutes, then add of casseroles, cover bottoms with crab meat, cover with sauce. Sprinkle with cheese and run under the sas flame to brown.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspoon mustard 1 teaspoon powdered sugar 2 tablespoons lemon juice \]/2 cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil and or lemon alternately all is used, or beating constantly. If oil is added too rapidly, have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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essence of violets <z&~ a Dover Eggbeater, and add sugar, salt, essence of violet, and meringues. in ice, using equal parts, and let to serving-dish and violets, angelica, and a bunch of fresh violets.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pints chicken stock yi. cup rice }4 cup cream 4 canned pimientos rice in double boiler with Rub through a sieve and add pimientos, also rubbed through a sieve. Bring to the boiling-point, add salt, and cream mixed with the of slightly beaten.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split common crackers and soak in ice-water, to in baking pan, and drop one-third teaspoon butter in centre of in a hot puffed and the time required being about forty minutes. \CM

From Catering for Special Occasions, with Menus and Recipes, 1911, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring one cup point is reached add one-half cup cream, mushroom caps, sliced, and one sautcrne. and The fish stock should be made from skin and bones of halibut. The mushroom caps on should be cooked in sauce till soft.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a thick slice from both ends of cucumbers and pare; cut in one-fourth-inch Cut slices round and round to form ribbons, using a small sharp knife. Plunge into cold water and let salt, and pour over vinegar. /T y h

From Catering for Special Occasions, with Menus and Recipes, 1911, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrape carrots; then cut in there should be four cups. Cook in boiling salted water to cover fifteen minutes, drain, and return to saucepan with one-half cup butter and oneand Add one can French peas, drained, in ten then seasoned with butter,

From Catering for Special Occasions, with Menus and Recipes, 1911, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pare, and trim new in egg shapes. Let stand in cold water fifteen minutes, dry thoroughly, and fry in deep fat delicately browned. Drain and bake from twenty to twenty-five minutes or until potatoes are soft.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two butter, add two spoons flour and stir until well blended; then pour on constantly one cup to the

From Catering for Special Occasions, with Menus and Recipes, 1911, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i yeast cake dissolved in l/i cup molasses yi cup lukewarm water 4^/3 cups coarse entire wheat flour Add sweetening and salt to milk, cool, and when lukewarm add cake and beat well, cover, and let rise to double its bulk; beat, and into greased bread pans, having pans one-half full; let rise and bake. *&&*-

From Catering for Special Occasions, with Menus and Recipes, 1911, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups thin cream i}4 tablespoons granu3 tablespoons sherry lated gelatine i}4 tablespoons sauterne 2 tablespoons cold water Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten stiff; add Remove from range, set in pan of icewater, and stir occasionally until mixture thickens, flavoring and into mold. thoroughly, remove and surround with cubes of orange jelly.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l/2. box gelatine or \]4. cups boiling water 2 tablespoons granulated gelatine 1^ cups orange jui< e yi cup cold water 3 tablespoons lemon juice Soak gelatine in cold water, dissolve in boiling strain, and add to sugar and fruit juices. Turn into a shallow pan, chill thoroughly, and cut into cubes. -*»J^>-

From Catering for Special Occasions, with Menus and Recipes, 1911, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup brown sugar i cup pecan nut meats Beat white of egg light, using a Dover egg-beater, and add Cut and in the nuts finely chopped and sprinkled with from tip of spoon, one inch apart, on a buttered sheet, and bake in a moderate recipe makes twenty-four little cakes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak three tablespoons granulated gelatine in one-half cup cold water thirty minutes. To two cups sugar add one-half cup cold water, and bring to the boiling-point; then add the gelatine and let boil twenty minutes. Remove from fire and add two tablespoons lemon creme de menthe, arid a few grains into a pan and let stand until stiff; then remove from pan, cut in cubes, and roll in confectioners' 0ir

From Catering for Special Occasions, with Menus and Recipes, 1911, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2,% lbs. lean beef from round 2 lbs. marrow-bone 2 quarts cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt

From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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"I. /, V K cup each 1 urnip j > cut in small pieces -* 1 sprig parsley yi bay leaf 1 tablespoon lean raw ham, finely chopped Wipe meat and cut in inch cubes. Put onein kettle marrow-bone, and tomatoes. remaining half in hot fryingpan with some marrow from bone, kettle. Heat slowly to boiling-point, and at temperature just below five hours. Cook ham and vegetables add to soup, with peppercorns, salt, parsley, and bay leaf. Cook one and onehalf hours, strain, cool quickly, remove fat, and clear. Chill in ice-box and serve in bouillon cups.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i. tablespoon chopped onion yi teaspoon paprika 2 tablespoons chopped pepper % cup flour yi cup thin cream i$4 cups flaked salmon fc&Ss^V^ of Cook onion and pepper in butter five minutes, Add and stir until well blended; then pour on gradually, stirring constantly, milk and cream. to the and add salmon. Spread on a plate to cool.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil a pair of sweetbreads twenty minutes; and cut in one-half-inch cubes. Mix with an equal quantity of cucumber cut in one-half-inch dice. and paprika, and moisten with dressing. in nests of For the dressing, beat one-half cup heavy cream stiff, using Dover egg-beater. Add three tablespoons vinegar very slowly, continuing the highly and paprika.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blanch and shred two ounces almonds. in enough butter to prevent burning delino of cately browned. Mix two tablespoons chopped pickles, one

From Catering for Special Occasions, with Menus and Recipes, 1911, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a brick mold to its depth with diluted the of water; then sweeten to mold to overflow with Macaroon Cream, adjust cover, pack in salt and ice, using equal parts, and let stand three hours.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}4 tablespoon granulated 73 cup rolled macaroons 3 tablespoons cold water Y cup scalded cream 1 pint thin cream Yi, cup powdered sugar Soak gelatine in water and dissolve in cream. Add except and cZZr of in when mixture begins to thicken, fold in the whip from cream.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sift flour and baking powder, and add alternately with milk to first mixture; add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. in buttered and tins, seven $CSk\ ^§^ of inches square. Put. layers together with Fruit and Nut Filling, and cover with Fruit and Nut

From Catering for Special Occasions, with Menus and Recipes, 1911, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]l cup chopped raisins i cup water e cup chopped pecan nut figs, cut in thin strips sugar and water in a smooth graniteware saucepan until syrup will spin a thread when dropped tip of on to the of eggs beaten until stiff, and continue the beating until of right consistency to spread; then add remaining may be made and used between layers only.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yz cup water yi teaspoon vanilla Cook sugar and water in a smooth graniteware spin a thread when dropped tip of while beating constantly on to the whites of eggs beaten until stiff (but not dry), and continue the beating until of right consistency to spread; then add flavoring. of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}/i cup water 1 can sliced pineapple, cut in pieces 2 lemons ]/2 cup raspberry syrup X cup brandy 1 pint bottle Moselle wine 1 pint bottle Apollinaris Boil sugar and water five minutes and add remaining ingredients. Pour over a cake of ice. of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split a two-pound live lobster, remove claws, and crack. chopped shallot and one and one-half tablespoons finely chopped carrot in one tablespoon butter five minutes. Add one sprig thyme, bit of bay leaf, cup brown stock, and one-half cup canned tomatoes. Add and cut in Strain liquor in pan; there should be one cup. Thicken liquor with two tablespoons butter and flour, cooked Add lobster meat to sauce with one and one-half tablespoons sherry wine. Fill buttered ramequin dishes with mixture, cover with buttered crumbs, and bake until crumbs are browned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one tablespoon tarragon vinegar, two tablespoons grated horseradish root, one English mustard, one-half teaspoon salt, and a few add cup heavy stiff, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup heavy cream i yeast cake 1 tablespoon sugar % cup lukewarm water stilt i}4 cups flour Scald cream and add sugar and is lukewarm, add cake dissolved in lukewarm water and flour. Toss on a slightly floured board and let cut down, toss on a floured board, and pat and roll to one-fourth in

From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lady-finger cutter, first dipped in flour, place in a buttered pan, again let rise, and bake in a moderate Brush over with melted butter and return to oven to glaze. n8 of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg '. ( cup pecan nut meats ) yi tablespoon cinnamon y'i, tablespoon cloves ]4, tablespoon nutmeg Grated rind yi lemon 2 tablespoons brandy 2 cups flour the butter, and add egg and nuts finely chopped; then add sugar gradually Add lemon rind, and flour mixed and sifted with spices. Toss on a floured board, roll to one-fourth inch in a dipped in flour, and bake -on a buttered sheet in a slow oven until delicately browned. yi lb. butter yi lb. sugar i lemon Ya, tablespoon lemon juice

From Catering for Special Occasions, with Menus and Recipes, 1911, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart cold water Few shavings lemon rind ]4 cup raisins 1^3 cups orange juice 3/3 cup lemon juice 1 pint claret wine Put in to twenty minutes; add sugar and lemon rind, and boil five minutes. Add fruit juice, strain, pour in claret, and dilute with ice-water. "^^^^c^-^. of No. "I feel the old convivial glow (unaided) o'er me stealing,— The warm, champagny, old particular punchy feeling."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add the of two and work until smooth. Season highly with salt and paprika, and add heavy cream until of right consistency, which can only be determined by cooking a ball in salted will not keep in shape, more white of egg is needed. If too stiff, add more cream.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring cup and chicken stock. Bring to the boiling point, season with salt and paprika, and add two tablespoons chopped truffles. <^T of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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'; cup carrot, onion, 6 peppercorns and cut in 2 sprigs parsley yi bay leaf i tablespoon salt 2 quarts water carrot, celery, and parsley with butter three minutes; add remaining ingredients and bring to the boiling-point.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three-fourths cup mayonnaise add one-half tablespoon each finely chopped capers and parsley, one gherkin, and can tomatoes, stewed, strained, and reduced to two tablespoons. -^j^- of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Work into one cup bread dough one-half cup and cup lard. thoroughly blended, toss on a floured board and knead, using enough flour to prevent dough from sticking. Cut off pieces and using both hands, four and one-half inches long and one-third inch in diameter; then shape into rings. Sprinkle with chopped almonds seasoned with salt, arrange on a buttered sheet, and bake in a hot

From Catering for Special Occasions, with Menus and Recipes, 1911, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart cold water 2 cups chopped pineapple 1 cup orange-juice yi cup lemon juice yi cup raspberry syrup Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water. " This night I hold an old accustom 'd feast.'

From Catering for Special Occasions, with Menus and Recipes, 1911, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak salt herring in lukewarm water to cover, drain, and cook in boiling water fifteen minutes. and flakes. Add an equal of small cold boiled potato cubes and one-fourth the quantity of chopped hard-boiled Marinate with a French dressing, cover, and let stand in a cold place until serving time. one-fourth cup heavy cream until stiff and add two canned puree. Mix with an equal quantity of mayonnaise dressing.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup rye meal ^i tablespoon soda 1 cup granulated cornmeal 1 cup Graham Hour yi, cup molasses 2 cups sour milk, or i$4 cups sweet milk or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into well -buttered one-pound baking powder boxes, and steam two The covers should be before being placed on boxes, and then tied down with string, otherwise the bread in rising might force off covers.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups brown sugar 2 cups bread sponge 2 teaspoons cinnamon 1 teaspoon clove 2 teaspoons soda 2 cups raisins 1 cup flour Cream butter and add gradually, while beating add sponge, spices, soda and salt mixed and sifted, and seeded, cut in quarters, and dredged with flour. Turn into two buttered and floured oblong pans. Let rise two and one-half hours and bake in a moderate oven sixty minutes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the bread sponge mix one tablespoon each butter, sugar, and salt; add one yeast cake dissolved in one cup lukewarm water, and two and Let is light.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons cream Confectioners' sugar 2 teaspoons melted butter Add confectioners' sugar to cream until mixture is of right consistency to spread; then add butter and vanilla and beat two minutes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts popped corn 2 cups brown sugar yi. cup water Put butter in saucepan, and when melted add to and let boil sixteen minutes. Pour over corn, and stir until every kernel is well coated with mixture. 1 cup coffee 1 cup cold water 1 egg 6 cups boiling water frr- ~ ^jsLrf/&*x <

From Catering for Special Occasions, with Menus and Recipes, 1911, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y^ cup thin cream Y\ cup stewed and strained tomatoes % teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten

From Catering for Special Occasions, with Menus and Recipes, 1911, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 squares chocolate }4 cup milk % cup molasses X CUP English walnut Y$ cup butter meat, cut in pieces yi cup Sultana raisins Put butter into a saucepan; when melted, add and molasses.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sweet cider 2 pint bottles mineral water J4 cup grapefruit juice Mix ingredients and add to Pour into punch bowl over a large cake of ice. Many think a few gratings of nutmeg an improvement to in glasses. *•'•'*<* " Sirs, you are very welcome to our house It must appear in other ways than words. Therefore, I seen:! this breathing courtesy."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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_K tablespoon granulated i% tablespoons cold water yi cup chicken stock % cup chopped cooked ham ^2 cup cooked chicken yi pint heavy cream Y% teaspoon paprika Soak gelatine in water and dissolve in stock. Add chopped meat and stir until mixture begins to thicken; cream, beaten and seasonings. Mold, chill, and serve on lettuce Garnish with mayonnaise dressing.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup molasses y* cup shortening, melted ( 4 teaspoons soda 2 teaspoons ginger 1 cup sour milk Nut meats Add soda to molasses and add shortening, ginger, and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can corn 1 quart milk 2 slices onion yi cup water Yz can tomatoes yi teaspoon soda 2 teaspoons salt Y% teaspoon pepper Scald milk corn and Mix with water to form a smooth paste and add scalded Cook twenty minutes, stirring constantly rub a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures, add butter bit by bit, and seasonings.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dress, clean, stuff, and truss a ten-pound cock turkey. Place on its side on rack in a drippingpan, rub entire surface and breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup

From Catering for Special Occasions, with Menus and Recipes, 1911, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. season with salt and pepper, strain. el ^j^s.;/' \ ^rvC

From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare sweet potatoes and cut in one-third-inch slices lengthwise. Parboil ten minutes in boiling salted water to cover, drain, and saute in butter. Remove to a hot serving dish, pour over Jamaica rum, and light when sending to table.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. one hour or soft, but not broken. Drain, add a small quantity of milk, cook minutes, and season with butter, salt, and pepper.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pare, and cut turnips in quarters. Strain until tender, mash, pressing out all water is possible. is best accomplished by wringing in Season one and onefourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape in small croquettes, dip in crumbs, egg and crumbs again, fry in deep fat, and drain.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter.—Scald and chill an earthen bowl. Heat palms of hands in hot water and chill in cold water. By following these directions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold-water faucet and allowing to run. A amount of butter may be washed by a wooden spoon in place of the hands. i **> h

From Catering for Special Occasions, with Menus and Recipes, 1911, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons parsley "I >2 teaspoon black pepper red | J 4 ' teaspoon paprika 1 teaspoon shallot 6 tablespoons olive oil 2 hard-boiled eggs j Mix thoroughly, and shake two minutes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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9 common crackers i)4 cups seeded raisins 3 pints milk 6 eggs, well beaten i}4 teaspoons vanilla l/i grated nutmeg 2 cups cream

From Catering for Special Occasions, with Menus and Recipes, 1911, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup brown sugar % cup cream 2 tablespoons brandy Cream butter and add gradually, while beating constantly, sugar; then add brandy (very slowly), yolks of eggs beaten until thick, and cream. in double boiler, stirring constantly until mixture then pour gradually on to the stiffly beaten whites of eggs.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi cup lard 2 cups pastry flour Chop lard into flour (once sifted) and moisten to a very stiff dough with water, using a caseknife. Cut into dough butter, and chill for three Toss on a floured board, dredged sparingly with flour, and pat with rolling-pin and then roll to one-fourth inch thick, keeping paste longer than wide and corners square. If this cannot be accomplished with the rolling-pin, draw into shape with the fingers. Fold so as to make three layers, €%&*~- iS5 turn half-way round, pat, and roll out; repeat three times, when paste is ready to use.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lbs. lean beef 2 lbs. beef suet Baldwin apples lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants >2 lb. finely cut citron i cjuart cooking brandy tablespoon cinnamon and mace tablespoon powdered 2 grated nutmegs i teaspoon pepper Salt to taste Cover meat and suet with boiling water and cook until tender, then cool in water in which they are cooked; the suet to top, forming a cake of fat, which may be easily removed. chop meat, and add it to twice the amount of apples. The apples should be quartered, cored, and pared previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add sugar, molasses, cider, raisins, currants, and citron; also suet and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, occasionally, and cook slowly two hours brandy and spices. -**\*Y

From Catering for Special Occasions, with Menus and Recipes, 1911, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\yi cups steamed and strained pumpkin % cup brown sugar i teaspoon cinnamon yi teaspoon ginger 2 eggs, slightly beaten i}4 cups milk yi cup cream Mix ingredients in order given and bake in one crust. "Hi vi\./^S \ <? "How many tilings by season seasoned are To their right frame and true perfection."

From Catering for Special Occasions, with Menus and Recipes, 1911, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut celery in two-inch pieces and curl. uncurled portions caviare. for individual service on a small crisp lettuce leaf on a fancy plate and a radish cut to represent a tulip. To Curl Celery.—Cut thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with other, extending the length of six cuts at right angles to cuts already made. Cut other end in same fashion. Put in or ice water and let several hours, when they will curl back, and celery will be found very crisp. i quart oysters i quart chicken stock ]A, cup butter l/i cup flour i cup cream

From Catering for Special Occasions, with Menus and Recipes, 1911, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Add onehalf cup French chestnuts blanched, boiled, and cut in pieces. Oi\>

From Catering for Special Occasions, with Menus and Recipes, 1911, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two cups hot riced potatoes add two tablespoons butter, yolks two eggs slightly beaten, and cup finely chopped cooked spinach. Shape same as potato croquettes, dip in flour, egg and crumbs, fry in deep fat, and drain on brown paper.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two cups hot steamed squash, forced through a sieve, add one tablespoon brown sugar, one teasalt, one-eighth teaspoon pepper, one and one-half cups rich milk, and the of two eggs beaten until thick and lemon colored. Cut and fold in the whites of two eggs, beaten until stiff and dry, turn into a buttered baking dish, and bake until firm.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% teaspoon paprika 3 tablespoons olive 01 6 tablespoons heavy cream Mix four ingredients then add cream beaten until

From Catering for Special Occasions, with Menus and Recipes, 1911, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y2 cup melted butter 1% cups rolled crackers 1 cup molasses yi grated nutmeg y 2 teaspoon cinnamon 1 54 cups raisins Pour milk crackers and cool; add nutmeg, cinnamon, salt, and butter; parboil raisins until soft by cooking in boiling water to cover, seed, and add to mixture; turn into buttered bread pan, set in larger pan of hot water, and bake slowly three hours, after first half-hour to prevent raisins from settling.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup heavy cream 1 cup powdered sugar 2 tablespoons brandy Beat yolks of eggs until light, and add gradually, while beating constantly, sugar and brandy. Place on range and cook ^^^^^^-^ Set in pan of iced or very cold water, and beat is cold; then add cream, beaten until stiff, vanilla, and salt.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups heavy cream !s teaspoon salt Beat eggs slightly and add sn~ar, mixed with adding hot milk. Cook in double boiler, continuing the stirring until mixture thickens and a slight coating is formed on the cool, and add and parts finely crushed ice to one part rock salt, to insure a smooth, fine-grained cream. in coupe glasses with Dewey sauce.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 egg yolks y2 cup water 1 teaspoon Orange Curacoa 2 tablespoons Jamaica rum and two syrup slowly, while beating constantly, on to the well-beaten yolks of eggs, return to fire and cook, stirring constantly, until mixture thickens slightly. Cool and add flavoring.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain one small box sardines, free from skin and bones, and separate into small pieces. Mix one-half cup tomato catsup, two teaspoons Worcestershire

From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tough portions, add cold water, bring to the boilingpoint, and let simmer twenty-five minutes. through a double thickness of cheese-cloth and add chicken stock. Season with salt and cayenne, add cream, and soft parts of oysters cooked until plump.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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crusts a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker's French loaf may be used for pulled bread if home-made is not at hand.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Buy pecan nut by the Put one-fourth cup olive oil in a small saucepan, and when heated put in nut meats and stir constantly until they are heated and crisp.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spoon or small skimmer to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound is fried.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, salt and pepper, and lay six fat pork breast. Place on rack in dripping-pan, put in hot oven, and two

From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hot boiled a potato ricer. Add one-third cup melted butter, one cup cream, three eggs well beaten, and two medium-sized onions finely chopped. Beat two minutes and season with salt and pepper.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two pieces from each apple, leaving what remains in shape of basket with handle, after cutting out pulp. Chop pulp; there should be two Put in a stewpan and add fourths pound light brown sugar, juice and rind < of one lemon, one ounce ginger root, a few grains salt, and enough water to prevent apples from burning. and adding water as necessary.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare cauliflower as for boiled cauliflower, and steam in pieces and pour over the following sauce: Mix one and one-half teaspoons mustard, one and teaspoons one powdered sugar, and one-fourth teaspoon paprika. Add yolks three eggs slightly beaten, one-fourth cup olive oil, and one-half cup over hot water until mixture thickens. range, and add two cooked with one teaspoon finely chopped onion three minutes, and one teaspoon parsley. ' -..ill

From Catering for Special Occasions, with Menus and Recipes, 1911, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]A. teaspoon salt X teaspoon pepper 4 tablespoons olive oil y^ tablespoon finely chopped 1 tablespoon finely chopped parsley red pepper Mix ingredients and stir until well blended.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll paste to one-fourth inch in thickness and sprinkle one-half with grated cheese seasoned with salt and cayenne. Fold, press edges firmly together, fold again, pat, and more cheese and proceed as before; repeat twice. Cut in three-inch squares and make diagonal cuts at corners, alternate corners to centres in such a way as to make stars. Bake on a tin sheet and arrange on a plate covered with a folded napkin. &&* 1 cup beef suet 27 j cups stale bread crumbs 1 cup grated carrots l/i cups browned sugar 1 tablespoon vinegar

From Catering for Special Occasions, with Menus and Recipes, 1911, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup seeded and cut in pieces 3 4 cup currants Yi cup flour \]/z teaspoons salt 1 teaspoon cinnamon l/i teaspoon grated nutmeg j 4 ' teaspoon cloves Work suet until creamy and add bread crumbs and carrots. Beat egg yolks until light and add gradually, while beating constantly, sugar. Combine mixtures and add lemon rind and vinegar. Mix fruit and dredge with flour mixed and sifted with salt and spices. Add to mixture, then add of eggs beaten a garnished of citron, cover, and steam three and one-half hours.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2% cups orange juice X cup lemon juice Mix water and to the point, and let boil one minute. Add juices, and grated strain, and using three parts finely crushed ice to one part rock salt. Serve in tall coupe glasses. depression in ice, extending height of glass and having inch in diameter. Fill with one teaspoon Grenadine, one teaspoon Kirsch, and one-half teaspoon brandy, being sure to add liquors in order mentioned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups consomme 1 cup brown stock 3 tablespoons pimiento puree 3 tablespoons sherry wine Mix first four ingredients and season with salt and cayenne. Clear, using the white and shell of one egg. To obtain puree, canned pimientos through a puree strainer.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yi cup sliced onion Yi cup each, cut in dice 1 tablespoon salt 1 teaspoon peppercorns 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley yi bay leaf 3 quarts cold water Cut beef in one-and-one-half-inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let

From Catering for Special Occasions, with Menus and Recipes, 1911, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 lbs. shin of beef 3 quarts cold water % teaspoon peppercorns y2 bay leaf 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley

From Catering for Special Occasions, with Menus and Recipes, 1911, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I }4 cup each, cut in dice J 1 tablespoon salt Wipe beef, and cut the lean meat in inch cubes. of meat in hot frying-pan in marrow a marrow-bone. Put two-thirds with bone and fat in soup kettle, add water, and for thirty minutes. on back of range, add browned meat, and heat to As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling-point during cook- ^v^o^s^V^ ing. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select short tender stalks of celery, leaving on leaves; wash and chill thoroughly. Work threefourths tablespoon butter until creamy and add one and one-half tablespoons Roquefort Season with salt, pepper, and paprika, and spread on inside of celery stalks. Serve on crushed ice.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut in one-third inch cubes. Measure and put a saucepan, adding one tablespoon butter to each cup generously Add cream to cover and cook very slowly forty minutes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^i cup scalded milk 3 teaspoons grated horseradish root Steam hominy with water until it has absorbed water; then add salt and milk and steam Add butter and horseradish, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi lb. stale bread crumbs i cup scalded milk yi lb. sugar ^4 lb. raisins, seeded, cut in pieces and floured ~%, lb. currants 2 oz. finely cut citron yi. lb. suet yi cup wine yi grated nutmeg yi teaspoon cinnamon yi teaspoon cloves z<3 teaspoon mace i}4 teaspoons salt

From Catering for Special Occasions, with Menus and Recipes, 1911, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and Hot Sauce. one-third cup butter and add gradually, while constantly, one cup brown and two by Force through a pastry bag with rose tube, and green and cherries. HOT Mix cup cornstarch, and a few grains salt. Add gradually,

From Catering for Special Occasions, with Menus and Recipes, 1911, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2yi tablespoons chicken fat yi cup cream \yi tablespoons cornstarch ^4 cup chicken stock i cup cold boiled fowl, cut in strips. lA cup sauted sliced mushroom caps yi cup pimiento strips fat, add cornstarch, and well blended, then add salt, and pour on while stirring constantly, stock, milk, and cream. Bring to the boiling-point and add fowl (using preferably white meat), sauted mushroom caps, and egg beaten; then add butter, bit by bit. strips are cut from canned pimientos.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe three slices fresh salmon cut two inches thick, place in a pan, and cover with cold water to which have been added two cloves, two slices lemon, one small sliced onion, six slices carrot, one sprig parsley, one teaspoon salt, one-fourth cup and one-fourth cup Cover closely and let stand three hours. Place on range and let simmer until fish is tender. Cool, place on serving dish, remove skin and bones, and spread evenly and smoothly with one and one-third cups Mayonnaise Dressing, to which has been added two teaspoons dissolved granulated with truffles and peppers cut in fancy shapes and celery tips.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strawberry ice y2 cup chopped blanched filberts ^ cup hot caramel syrup 1 Yt, cups heavy cream yi tablespoon vanilla Caramelize one-half cup sugar, add nut meats, a buttered pan, then pound in mortar, and put through a puree strainer. egg add caramel syrup, and cook in double boiler thickens, then beat until Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and Line melon mold with strawberry ice, turn in mixture, pack in salt and ice, and let stand three hours. For the caramel syrup, caramelize one-half cup sugar, add one-half cup water, and let simmer until reduced to three-fourths cup. t*^*~~

From Catering for Special Occasions, with Menus and Recipes, 1911, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i>2 cups sugar 2 cups strawberry juice tablespoon lemon juice Mix sugar and water, add berries mashed and squeezed through double cheese-cloth, and lemon juice; strain and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup water lA, teaspoon tartaric acid Boil sugar and water until syrup, when dropped tip of spoon, forms a long thread. syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer and crease for cutting. If is too to smoothly, a few drops of With a pastry bag and variety of tubes, cake may be ornamented as desired.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can shrimps 1 tablespoon sherry 1 tablespoon brandy Slight grating nutmeg Yi cup thin cream shrimps, which have been soaked one hour in sherry and brandy, and cook three minutes. Add seasonings, cook one minute, then add cream and yolk of eggs slightly beaten. Stir until thickened.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons brandy i>2 tablespoons vanilla 3 cups milk ij4 cups heavy cream a custard of strain, and Add flavoring, whites of eggs stiff, and cream beaten Freeze and mold in brick form. Serve with fresh strawberries cut in halves and sprinkled If fresh fruit is not in season, substitute canned.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoon vanilla or l/s cup boiling water ' _ tablespoon lemon juice 1 egg Put and in and to prevent adhering to heat gradually to boiling-point, and boil without thread dropped tip of spoon or tines of silver fork. syrup gradually on beaten white of egg, beating constantly, and of right consistency to spread; then add flavoring and spread evenly with back of spoon.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i/4 cups sugar ^ teaspoon en im of tartar }4 cup milk 2^ teaspoon almond extract 2}4 cups flour Cream butter and sugar gradually while beating constantly; then add milk, Hour mixed and sifted with baking powder, and cream of tartar and extract. Beat thoroughly and add whites of eggs beaten until stiff.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry one-half tablespoon finely chopped onion, and cup chopped mushroom caps Add two tablespoons flour and stir until well blended; then pour on gradually while stirring constantly two-thirds cup cream. Bring to the boiling-point and add one cup finnan haddie (soaked in lukewarm water to cover forty-five minutes, then separated into flakes), two tablespoons grated cheese, and yolks two eggs slightly beaten. salt and cayenne and pile on circular pieces of toasted on one side, having mixture on untoasted grated then with buttered soft bread crumbs, and bake until crumbs are browned. at once on plates.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lbs. lean beef 3 lbs. shin of beef Bones from roast chicken i carrot, sliced i onion, sliced i clove garlic i stalk celery, i sprig parsley, i leek, each cut in 10 peppercorns 5 allspice berries i bay leaf % teaspoon thyme i quart cold water lyi quarts

From Catering for Special Occasions, with Menus and Recipes, 1911, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• Clean fish, leaving on heads and tails. with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as trout are put into fat, remove fat to back of range so that they may not become too brown before cooked through. Arrange on hot platter and garnish with parsley and of

From Catering for Special Occasions, with Menus and Recipes, 1911, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup to and add one-fourth cup Madeira wine and onefourth cup currant jelly; strain, season with and serve very hot.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry three cups potato cubes or balls in deep fat, on brown paper, and Cook one slice onion in one and one-half spoons butter three minutes, remove onion, and add to canned pimientos cut in heated, add stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons red wine Y$ teaspoon paprika olive oil Mix ingredients and stir until well blended. ^j^fc^V-^

From Catering for Special Occasions, with Menus and Recipes, 1911, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash a cream cheese and moisten with cream of right consistency to Add onethe of and season with salt and paprika. Spread between slices of bread, remove crusts, and cut in fancy shapes.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2% cups milk, i cup heavy cream ! j « up rum i cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak two or three in brandy to cover, which prevents from freezing.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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custard of milk, sugar, salt, and eggs; cool, add cream and rum, a brick alternate of the cream and in ice and let stand two hours. See pages 5 and 6, under New War's Afternoon

From Catering for Special Occasions, with Menus and Recipes, 1911, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil one quart oysters in their own liquor, strain, reserve liquor, and finely chop the oysters. To the liquor add one and quarts water, two stalks celery, two leeks, two two sprigs parsley, two bay leaf, the chopped oysters, one-half cup rice, and one pint milk. Let simmer one and onefourth hours. Press through a sieve, add two teaspoons salt, one-eighth teaspoon each of nutmeg, cayenne, and pepper, and two egg yolks diluted with one cup cream. Serve in bouillon cups. See pages 5 and 6, under New Year's Afternoon

From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y> tablespoon shallot, finely 2 tablespoons red pepper, Y cup flour % teaspoon paprika % cup cream iyi cups cold flaked cooked halibut Cook shallot, pepper, and butter five minutes, stirring constantly. Add flour and seasonings and stir until well blended; then pour on gradu-

From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ally, stirring constantly, milk and cream. Bring to the boiling-point and add flaked halibut. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one and teaspoon salt to one-half cup scalded milk; when lukewarm, add one-half yeast cake in two lukewarm and fourths cup flour. let rise, then add two tablespoons melted butter and flour to knead. Let to shape with small round biscuit in buttered pan, prick with a fork, let rise again, and Brush over with melted butter and return to oven for one minute.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gash six French chops by cutting through meat nearly to bone and stuff the following: Mix six tablespoons soft bread crumbs, two and tablespoons chopped cooked ham, two and one-half tablespoons chopped mushroom caps, two and and cayenne to taste. Dip in crumbs, egg and crumbs, and fry in deep fat four minutes, hot serving dish and pour around to

From Catering for Special Occasions, with Menus and Recipes, 1911, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three tablespoons butter, add three tablespoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk and one-half cup heavy cream. to the boiling-point and add two chopped truffles, two tablespoons Madeira wine, and salt and pepper to taste. If truffles are not at hand, omit them.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To riced potatoes add three butter, one teaspoon salt, a few grains pepper, and one-third cup hot milk. Beat with a fork until creamy and pile on a dish. Beat one-half cup heavy cream until stiff, add one-half cup grated mild cheese and Spread over the potatoes and set in a very hot oven to melt cheese and brown cream.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoon almond extract 1 pint thick cream Leaf green yi cup chopped pistachio nuts ' 1 up water Cook sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly, constantly, on to of beaten until stiff, and continue the beating mixture is cold. Color cream a delicate green and

From Catering for Special Occasions, with Menus and Recipes, 1911, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash a cream cheese, add two and one-half tablespoons peanut butter, and work blended, then season with salt. Spread between of Graham put in pairs, remove crusts, and cut into fancy shapes. Arrange on a plate covered with a doiley.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pack orange ice cream and chocolate ice cream in layers of equal depth in a brick mold. in ice (using four parts finely crushed ice to one part rock salt) and let stand two hours.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]/^ cup lemon juice Grated rind of two oranges 2 cups orange juice Mix ingredients, cover, and let stand one hour. Strain and freeze, using three parts finely crushed ice to one part rock salt.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart cream 1 cup macaroons % cup simar Dry, pound, and measure macaroons; add to add and using three parts finely crushed ice to one part rock salt.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart thin cream i}4 squares Baker's chocolate Hot water Melt chocolate and dilute with hot water to pour easily, add to cream; then add sugar, and flavoring, and freeze.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}4 teaspoon cream of tartar Y^ cup sugar % cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add beating constantly, sugar (fine granulated) mixed and sifted with cream of tartar. Sift flour into mixture, add vanilla, and cut and a buttered and floured angel-cake pan and bake in a moderate pan,

From Catering for Special Occasions, with Menus and Recipes, 1911, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspoon vanilla or Yi cup. boiling water ^2 tablespoon lemon juice Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat to and without thread when dropped tip of spoon or tines of silver fork. syrup gradually on beaten white of egg, beating *&^~ constantly, and of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. 11 not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of iemon or is soft inside and has a glossy surface.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 quarts raspberries pin t ii<k-r vinegar Cut sugar Pick over raspberries, put one-half in earthen jar, add and let double liquor over remaining raspberries and let stand twenty-four hours. liquor through double To cup add pound sugar. Heat gradually until sugar is dissolved, let

From Catering for Special Occasions, with Menus and Recipes, 1911, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 large quinces 5 lbs. sugar 2 cups boiling water Pare and grate quinces. Add sugar to water and stir over range until sugar is dissolved; then add quinces. Let simmer fifteen minutes and turn into jelly glasses. Cover when cold.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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chop cup breast from a cooked fowl, add one-fourth cup cut and one cup rich

From Catering for Special Occasions, with Menus and Recipes, 1911, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon Hour 1 egg,'s teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix and add egg beaten, and milk gradually; cook over hot water at; should custard have curdled appearance, it disappear in freezing. When cool, add cream and flavoring; strain and freeze.

From Catering for Special Occasions, with Menus and Recipes, 1911, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites s eggs Y cup sugar % teaspoon cream of y& teaspoon almond tartar extract yi. cup pastry flour Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. yolks of eggs until thick and lemon colored and add two heaping To remaining whites add gradually sugar measured after five siftings. Add almond extract and combine mixtures. Cut and in s^TS**^**-^ measured after live sittings. Bake in angel-cake pan, first dipped in cold water, in a slow oven one Haw a pan of hot water in oven during the baking. Remove from pan, frost and decorate, same as

From Catering for Special Occasions, with Menus and Recipes, 1911, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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