Read novel on BISCUITS
Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup b.u.t.ter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased m.u.f.fin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.
[Ill.u.s.tration: b.u.t.tERSCOTCH BISCUITS]
ORANGE AND GRAPEFRUIT SALAD
Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sections free from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries.
Any preferred salad dressing may be used. Dates may be used instead of figs.
The fruit may be arranged on slices of Pineapple if desired.
Chopped nuts may be sprinkled over the salad.
CONDENSED MILK SALAD DRESSING
Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted b.u.t.ter. Beat thoroughly, but do not cook. Chill before serving.
CHOCOLATE FLOAT
Put 2 tablespoons chocolate syrup in tall gla.s.s and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately.
CHOCOLATE SYRUP
Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk.
FROZEN CHOCOLATE
Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate melted pour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt.
COCOANUT CAKES
Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.
ORANGE OPERA FUDGE
Cover 1/2 cup sh.e.l.led almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.
MENU VIII
Creamed Eggs and Mushrooms with Bacon Curls Marmalade Biscuits Pineapple Salad Cooked Mayonnaise Dressing b.u.t.terscotch Parfait Arcadia Cakes Coffee
PRELIMINARY PREPARATIONS
Orange marmalade made at any time Cakes made Salad dressing made Dry ingredients and shortening for biscuits mixed Eggs hard cooked Bacon rolled ready to fry b.u.t.terscotch parfait up to point where egg whites and cream are added.
These may be added and mixture frozen 4 to 6 hours in advance Lettuce washed Pineapple and nuts cut
MARKET ORDER
1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound b.u.t.ter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners" sugar 1/2 tablespoon corn syrup 1/2 pint salad oil
CREAMED EGGS AND MUSHROOMS WITH BACON CURLS
Put 6 eggs in top of double boiler. Cover with Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove sh.e.l.ls and cut eggs in eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise.
Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt 1/3 cup b.u.t.ter, add 1/3 cup flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Saute mushroom caps in 1 tablespoon b.u.t.ter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter and arrange Bacon curls over the top.
4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms.
BACON CURLS
Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon.
Drain on brown paper and remove toothpicks.
MARMALADE BISCUITS
Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or board and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and parallel with the ends. Put 1 teaspoon of orange marmalade in the center.
Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.