Read novel on CREAM

Mix 1/4 cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and serve on bouillon or on any cream soup.

CHICKEN TERRAPIN

Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted b.u.t.ter. Add to 2 cups scalded milk and cook until thick. Add Whites of 3 hard-cooked eggs, finely chopped 1 1/2 cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon. Keep hot over hot water or electric grill and serve in patty sh.e.l.ls reheated in the oven, or on toast. Serve with Spiced figs.

BOILED FOWL

Clean a 4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and 1/8 teaspoon pepper. Cool in the stock.

Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes.

Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours.

SPICED FIGS

Wash 1/2 pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 1/2 cups sugar. Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender.

SPICED JELLY

Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into gla.s.ses or individual molds.

WAFFLES

Sift together 1 1/2 cups pastry flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soda; add slowly 1 1/4 cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten. Fold in 3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron.

An aluminum electric waffle iron should not be greased. An iron one should be well greased.

STAR CHICKEN SALAD

Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces. Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup sh.e.l.led Brazil nuts, peeled and cut in small pieces. Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing. Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of Lettuce leaves. Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer.

The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.

QUICK PARKER HOUSE ROLLS

Sift together 2 1/2 cups bread flour 1 tablespoon sugar and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in 1/3 cup lukewarm water and 1/2 cup milk. Beat well, let rise, turn out on floured cloth or board and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in Melted b.u.t.ter, fold double, b.u.t.tered side up, and place in pans close together. Let rise and bake in hot oven 10 minutes at 425 degrees F.

and 10 minutes at 400 degrees F. Brush with melted b.u.t.ter just before removing from oven.

LITTLE CHOCOLATE CAKES

Put in double boiler 2 squares chocolate, broken in small pieces 1/2 cup milk and 2 egg yolks. Cook, stirring constantly until thick and smooth. Remove from fire and add 1 cup sugar and 3 tablespoons b.u.t.ter and 1 1/4 cups bread flour, alternately with 1/2 cup milk in which 1/2 teaspoon soda is dissolved. Beat well and fold in 2 egg whites beaten stiff and 1/2 teaspoon vanilla. Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with Cream frosting in different colors.

CREAM FROSTING

Beat 1 egg white until stiff, add 2 teaspoons cream 1/2 teaspoon vanilla and, slowly, 3/4 cup confectioners" sugar, and more if needed to make of right consistency to spread. Divide into several portions, and color with a bit of Color paste, pale yellow, pink, green, or lavender.

PINEAPPLE SMASH

Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strain over block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall gla.s.ses with a Ball of the pineapple sherbet in each gla.s.s. Garnish with sprigs of Mint and Maraschino cherries.

[Ill.u.s.tration: PINEAPPLE SMASH]

MENU X

Cream of Mushroom Soup Tuna Fish a la King in Patty Cases Cabbage and Carrot Salad Thousand Island French Dressing Bran m.u.f.fins Maple Charlotte with Maple Pecan Sauce and Sponge Cake Coffee with Honey and Whipped Cream

PRELIMINARY PREPARATIONS

Sponge cake made Maple charlotte made Salad dressing made except for the addition of cream Dry ingredients and shortening mixed for bran m.u.f.fins Peppers cooked Tuna fish flaked Cabbage shredded Ingredients measured for tuna fish a la king Patty cases made and baked.

MARKET ORDER

1 pound can tuna fish 1 quart milk 1 pint cream 1 pound b.u.t.ter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound sh.e.l.led pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin

CREAM OF MUSHROOM SOUP

Chop Stems from 1/2 pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved. Simmer 20 minutes and strain. Melt 4 tablespoons b.u.t.ter or margarine, add 4 tablespoons flour mixed with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the strained stock and stir until soup boils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups.