Part 3 (1/2)

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ORANGE CREAM FILLING

Melt 2 tablespoons b.u.t.ter, add 4 tablespoons cornstarch, and when mixed add Grated rind 1 orange 1 cup orange juice and 1 cup sugar. Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water.

Add 1/2 teaspoon salt and 1 1/2 tablespoons lemon juice. Cool and fold in 1 cup cream beaten stiff.

BOILED ORANGE FROSTING

Put 1 cup sugar and 1/4 cup water in a small saucepan. Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan. Pour slowly onto 2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add Few gratings orange rind and 1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.

ICED COFFEE WITH VANILLA

Add to 6 cups cold boiled or percolated coffee 1/2 teaspoon vanilla 1 cup cream and Sugar to taste. Serve in tall gla.s.ses with Cracked ice.

[Ill.u.s.tration: ICED COFFEE]

MENU III

Tomato Consomme with Pearls Cream m.u.f.fins Club Sandwich with Sweetbreads Pickled Ripe Cuc.u.mber Rings Apricots with Cream and Nut Brittle Ginger Puffs Spiced Tea

PRELIMINARY PREPARATIONS

Pickled ripe cuc.u.mber rings prepared in the fall or purchased in bottles, or other sweet pickle or olives Consomme ready to reheat Sweetbreads cooked, cuc.u.mber sliced into ice water, and lettuce washed Dry ingredients for cream m.u.f.fins mixed Apricots cooked in syrup and nut brittle made Ginger puffs made and frosted If tea is to be served iced, it may be prepared

MARKET ORDER

1 pair sweetbreads 1/2 pound bacon 1/2 pint cream 1 pint milk 1/2 pound b.u.t.ter 6 eggs 1 head lettuce 1 cuc.u.mber 3 ounces nut meats 1 quart can tomatoes 1 pint chicken stock or 2 chicken bouillon cubes 1 can apricots 1 loaf bread Pickles or olives 1/2 cup pearl tapioca 1/2 pint mayonnaise dressing 1 cream cheese 1/2 pound confectioners' sugar 1 ounce tea 2 lemons

TOMATO CONSOMMe WITH PEARLS

Soak 1/2 cup pearl tapioca over night in 1 quart cold water. Cook in same water until tender and clear.

Drain liquor from 1 quart can tomatoes, add 1 teaspoon salt 1 teaspoon paprika 1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water. Wash 2 eggs, slightly beat the whites and add whites and sh.e.l.ls to the soup.