one cup of lemon juice and two cups of Cherry juice, left over when
canning cherries. (This left-over juice may be brought to the boiling
point, skimmed and turned into sterilized fruit jars, sealed and stored
as canned fruit and may be used for punch or pudding sauce.) Add two
cups cold water. Fill a claret pitcher with cracked ice; add mixture.
When serving, place a thin slice of orange, three or four strawberries
and three pitted California cherries in each glass, fill three-fourths
full with mixture. Serve very cold.
[Sidenote: _June_
_Third Sunday_]
Menu
CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS
FRIED PERCH--SAUCE TARTARE
SHREDDED POTATOES ASPARAGUS ON TOAST
LETTUCE WITH CREAM DRESSING
CHERRY ROLY-POLY CHERRY SAUCE
COFFEE
* * * * *
CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS
Heat six cups of Chicken Consommé to the boiling point. Poach the yolks
of six eggs in hot water until firm; remove from water with a skimmer.
Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle
slightly with finely chopped chives or parsley.
FRIED PERCH
Select fresh perch of medium size. Clean, bone and wipe dry as possible.
Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish
are well coated with crumbs). Lay three at a time in a croquette basket
and fry a golden brown in deep hot Cottolene. Cottolene should not be so
hot as to brown fish at once, as fish will not be cooked through. (Time
required for frying small fish is from four to six minutes.) Drain on
brown paper and serve with Sauce Tartare. Garnish with parsley, lemon
slices and radishes cut to imitate roses.
SAUCE TARTARE
To one cup of Mayonnaise Dressing add one finely chopped shallot, one
tablespoon each finely chopped capers, sweet gherkins, olives, and
one-half tablespoon each finely chopped parsley and fresh tarragon. Mix
well and keep cool until ready to serve.
SHREDDED POTATOES
Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in
tiny straws. Wash carefully in cold water until water ceases to be
cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a
golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with
salt and serve around fried perch.
ASPARAGUS TIPS IN CROUSTADES
Prepare the asparagus in the usual way, cut off the tops one inch in
length. Cook in as little boiling salted water as possible. Drain and
dress with a Béchamel Sauce. Serve in Bread Croustades (small round,
square, or diamond-shaped molds cut through thick slices of bread).
BÉCHAMEL SAUCE
4 tablespoons butter.
4 tablespoons flour.
1-1/2 cups highly seasoned chicken stock.
1/2 cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.
PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste;
add stock slowly, stirring constantly; add cream and continue stirring.
Bring to boiling point, remove from range and add egg yolk slightly
beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot
water. Do not allow sauce to boil after adding yolk of egg.
LETTUCE WITH CREAM DRESSING
Pick over, wash thoroughly young tender lettuce; cut off the roots and
drain. Beat one-half cup heavy cream until solid. Add two tablespoons
vinegar diluted with one tablespoon cold water. Add one tablespoon
finely chopped chives, one-half teaspoon salt and one-eighth teaspoon
pepper. Pour over lettuce, mix well and serve cold.
CHERRY ROLY-POLY
Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page
180.) Roll to one-half inch thickness. Drain pitted cherries from the
juice; strew them over dough, sprinkle with sugar and dredge lightly
with flour. Roll like a jelly roll, moisten and press the overlapping
edge and close the ends as securely as possible. Bake in a hot oven,
twenty-five minutes, basting three times with some of the cherry juice
sweetened to taste, or tie loosely in a floured cloth and cook in
boiling water two hours, or steam in a steamer one hour. Serve on a hot
platter with Cherry Sauce.
CHERRY SAUCE
2 cups pitted cherries.
1 cup claret.
2/3 cup sugar.
1/2 glass red currant jelly.
Juice 1 lemon.
1/2 dozen Cassia buds.
PROCESS: Mix the ingredients in the order given, cook slowly until
reduced to a syrup. Strain through a sieve and serve hot with Cherry
Roly-Poly or Dumplings.
[Illustration]
[Sidenote: _June_
_Fourth Sunday_]
Menu
CREAM OF ASPARAGUS SOUP--CROUTONS
RADISHES GREEN ONIONS
ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE
NEW POTATOES WITH PEAS
SWISS CHARD WITH BACON AND "HARD BOILED" EGGS
CHERRY DUFF CHERRY SAUCE
COFFEE
* * * * *
CREAM OF ASPARAGUS SOUP
(For recipe see Page 66.)
CROUTONS
Cut stale bread in one-third inch slices; remove crusts and cut in
one-third inch strips, cut strips in one-third inch cubes. Fry them a
golden brown in deep hot Cottolene. Drain on brown paper and sprinkle
lightly with salt.
ROAST SHOULDER OF LAMB
Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in
shape. Sprinkle with salt, pepper and dredge with flour. Place on rack
in dripping pan, put in hot oven and baste with dripping melted in one
cup hot water, as soon as flour begins to brown; continue basting every
fifteen minutes until meat is done, which will require about two hours;
add one cup of stock to pan while meat is cooking. When richly browned
cover closely and finish cooking.
To carve a boned leg of lamb, cut in thin slices across the grain,
beginning at top of shoulder. When trussed in shape meat looks like a
goose without wings or legs.
STUFFING FOR LAMB
(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry
seasoning.)
MINT SAUCE
1 bunch of mint finely chopped.
1/3 cup vinegar.
2 tablespoons cold water.
2 tablespoons powdered sugar.
PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar
is dissolved, pour over mint (there should be four tablespoons of mint),
place on back of range and infuse for one-half hour.
NEW POTATOES WITH NEW PEAS
Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page
78), omitting the Chives. Cook one cup of new peas until tender, in as
little boiling salted water as possible. Drain; add to potatoes. Reheat
potatoes and peas in Cream Sauce.
SWISS CHARD WITH BACON
Wash and pick over Swiss Chard. Cook in boiling salted water, using just
enough water to prevent Chard from burning. Drain and chop fine. Arrange
in a mound on a chop platter, surround (crown fashion) with
"hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a
slice off the large end of each egg so that they will stay in place. Cut
five slices of bacon in narrow strips crosswise. Try out one-third cup.
Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour
while hot over the Swiss Chard, scattering the scraps of bacon over top
of mound.
CHERRY DUFF
4 cups pitted cherries.
2 cups sugar.
1 teaspoon lemon juice.
1-1/2 tablespoons Cottolene.
2 cups flour.
4 teaspoons baking powder.
1 teaspoon salt.
3/4 cup milk or thin cream.
PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in
lightly with the tips of fingers; add milk and mix to soft dough. Put
sugar, cherries, drained from juice, and lemon juice in bottom of
well-greased baking dish. Cover with dough, place in steamer, set over
kettle of boiling water, lay a crash towel over steamer, replace cover,
and steam pudding forty-five minutes. Serve with cherry juice, thickened
with arrow root and sweetened.
_July_
_I'm quite ashamed--'tis mighty rude
To eat so much--but all's so good!_
--_Pope._
[Illustration]
[Sidenote: _July_
_First Sunday_]
Menu
COLD CONSOMMÉ
VEAL LOAF (HOT)--TOMATO SAUCE
(OR)
COLD--WITH STRING BEAN SALAD
SARATOGA CHIPS BEETS IN DRAWN BUTTER
FIGS IN SHERRY JELLY WITH WHIPPED CREAM
NUT AND RAISIN CAKE WITH CARAMEL FROSTING
ICED COFFEE
* * * * *
CHICKEN CONSOMMÉ (COLD)
Place a four-pound fowl in stock pot and a small knuckle of veal; add
four quarts of cold water and heat slowly to boiling point. Skim, reduce
heat and let simmer five hours. Do not allow liquid to boil as it will
destroy its gelatinous properties, and the stock will be turbid. The
last hour of cooking add one-third cup each celery, carrot and turnip
cut in small dice, one-third cup sliced onion, one teaspoon peppercorns,
one tablespoon salt, three sprays thyme, one spray marjoram, two sprays
parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through
double cheese cloth, cool quickly, and remove all fat; clear. Fill
Bouillon cups three-fourths full and chill. This should be a clear,
savory jelly.
TO CLEAR SOUP STOCK
After straining the stock through double cheese cloth, remove all fat
and put the stock into a four-quart stew-pan. Place on range and allow
the white and shell of one egg for each quart of stock. Beat the eggs
slightly and crush shells in small bits, add slowly to stock, stirring
constantly but slowly until the boiling point is reached; let boil two
minutes. Reduce the heat so that stock barely simmers twenty minutes,
skim and strain through double cheese cloth placed over fine soup
strainer. If stock to be cleared is not sufficiently seasoned, add more
seasoning before clearing.
VEAL LOAF
Wipe three pounds of lean veal, discarding all skin and tissue. Pass
meat through the meat-chopper twice, with one-half pound of salt pork;
add six crackers rolled, one-fourth cup cream, juice of one small lemon
(about two tablespoons), one tablespoon salt, one-half tablespoon black
pepper, onion juice to taste. Mix thoroughly and pack solidly in a
granite, brick-shaped bread pan, spread top evenly and brush with
slightly beaten white of egg. Bake in a moderate oven three hours,
basting often with one-fourth cup of pork fat or dripping diluted with
one-fourth cup boiling water. Prick surface with a fork that fat may
penetrate meat. Chill, remove to serving platter, surround by any good
vegetable salad. If served hot, surround with Tomato, Creole or
Espagnole Sauce. This may be prepared Saturday.
STRING BEAN SALAD
Marinate cold, cooked, stringless beans with French Dressing. There
should be enough beans to make a generous border around a cold veal
loaf. Sprinkle beans thickly with small onions thinly sliced and the
rings separated. Garnish edge of dish with sprays of parsley and
Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled
over beans and is quite an addition.
SARATOGA CHIPS
Wash and pare the desired number of uniform-sized potatoes. Slice thinly
(using slaw cutter) into a bowl of cold water. Let stand several hours,
changing the water often or until it is quite clear. Drain and drop them
into a kettle of boiling water; allow them to boil just one minute.
Drain quickly and cover with cold water. Drain from cold water and dry
between towels. Fry a few at a time in deep hot Cottolene, keeping them
moving with the skimmer. Drain on soft brown paper and sprinkle with
salt.
BEETS IN DRAWN BUTTER
Wash the small new beets and cook in boiling salted water until tender.
Drain and cover with cold water. Rub off the skins and slice them or cut
them in cubes. Reheat them in
DRAWN BUTTER (SOUR SAUCE)
Melt two tablespoons butter in a sauce-pan; add three tablespoons flour,
stir to a smooth paste and add gradually, while stirring constantly, one
cup boiling water. Boil two minutes, then add four tablespoons hot cream
and four tablespoons vinegar (if vinegar is too acid use two tablespoons
each of vinegar and water), season with salt and pepper.
FIGS IN SHERRY JELLY
1 tablespoon granulated gelatine.
1/4 cup cold water.
3/4 cup boiling water.
1/2 cup best table Sherry wine.
Juice of 1 small lemon.
1/2 dozen washed figs.
Whipped Cream.
1/2 cup sugar.
PROCESS: Soak gelatine in cold water, then dissolve it in boiling water;
add sugar and stir occasionally until mixture begins to thicken, then
add wine and lemon juice. Chill a pint mold in ice water (a fancy mold
is attractive for this purpose). Separate the figs, slice them thinly
and dip some of them in the jelly and use them for decorating the mold;
then fill the mold with alternate layers of sliced figs and the mixture,
allowing the jelly to "set" each time before adding the slices of figs.
Chill thoroughly. Unmold jelly on serving dish and surround with whipped
cream sweetened and flavored as desired. Use pastry bag and rose tube
for this purpose.
NUT AND RAISIN CAKE
1/3 cup Cottolene.
1 cup fine sugar.
3 eggs unbeaten.
1 cup pecan nut meats.
2/3 cup raisins.
2 cups pastry flour.
4 teaspoons baking powder.
3/4 cup milk.
Grated rind of half an orange.
1/2 teaspoon cinnamon.
1/4 teaspoon mace.
1/4 teaspoon salt.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
eggs, one at a time and beating each in thoroughly before adding
another. Pass nuts and raisins through meat chopper, then mix with flour
sifted with baking powder, salt and spices; add alternately to first
mixture with milk, beating constantly. Turn mixture into a well-greased
tube pan and bake thirty-five to forty minutes in a moderate oven.
Spread with
CARAMEL FROSTING WITH NUTS
1-1/4 cups soft brown sugar.
1/4 cup granulated sugar.
1/2 cup boiling water.
Whites 2 eggs.
1/2 teaspoon almond extract.
1/2 cup pecan nut meats broken in pieces.
PROCESS: Boil sugar and water together as for Boiled Frosting (see
recipe Page 56). Pour slowly onto beaten whites of eggs, beating
constantly, continue beating until frosting is nearly cool. Put pan
containing frosting in a larger vessel of boiling water, place on range
and cook until mixture granulates around sides of pan, stir constantly
while cooking. Remove from hot water and beat until frosting will keep
its shape when dropped from spoon. Add nut meats and flavoring. Spread
on cake, using wooden spoon to give surface a wave-like appearance.
ICED COFFEE
Follow directions for making Boiled Coffee, using four cups boiling
water. Chill and serve in tall glasses filled with cracked ice; add
cream and sugar.
[Sidenote: _July_
_Second Sunday_]
Menu
CONSOMMÉ WITH VEGETABLES
BAKED STUFFED BLACK BASS--EGG SAUCE
PARSLEY POTATOES CAULIFLOWER WITH CHEESE SAUCE
THIN CORN BREAD
TOMATO AND ONION SALAD
STEAMED BLUEBERRY PUDDING--FOAMY SAUCE
ICED TEA CAFÉ NOIR
* * * * *
CONSOMMÉ WITH VEGETABLES
To six cups Consommé (for recipe see Page 149) add French string beans
cut in diamonds, carrots cooked and cut in tiny fancy shapes (using
French vegetable cutters), and French peas. Serve with toasted Cheese
Crackers.
BAKED BLACK BASS
Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt,
stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes
on each side of backbone and lay in strips of fat salt pork. Have the
gashes on one side come between gashes on the other. The fish may be
skewered in the shape of the letter S, or placed in an upright position
on a well-greased fish sheet, laid in the bottom of a dripping-pan.
Brush over with melted butter and sprinkle with salt and pepper, dredge
with flour and strew small pieces of fat pork around fish. Bake one hour
in a hot oven, basting every ten minutes, first with melted butter or
dripping, then with fat in dripping-pan as it is tried out. Dispose on
hot serving platter, pour around Egg Sauce and garnish with sprays of
parsley.
STUFFING FOR FISH
1/2 cup cracker crumbs.
1 cup stale bread crumbs.
5 tablespoons butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup hot water.
Onion juice.
PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to
crumbs, toss lightly with a fork and add onion juice to taste.
EGG SAUCE
To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two
hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped
parsley. (For Drawn Butter Sauce see Page 92.)
THIN CORN BREAD
3/4 cup yellow corn meal.
1-1/4 cups flour.
2 tablespoons sugar.
5 teaspoons baking powder.
3/4 teaspoon salt.
1 cup thin cream.
1 egg well beaten.
2 tablespoons Cottolene.
PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and
Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a
hot oven, twenty-five minutes; five minutes before removing from oven,
brush over with melted butter or milk to give it a richer color. Serve
with baked or broiled fish.
PARSLEY POTATOES
Select smooth, uniform-sized new potatoes; wash, scrape and cover with
cold water. Let stand one hour; drain and place in steamer, cover
closely and steam until soft. Remove to serving dish; dot over with bits
of butter and sprinkle at once with coarse salt and finely chopped
parsley.
CAULIFLOWER WITH CHEESE SAUCE
Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk,
and soak one hour (head down) in cold salt water to cover. Cook (head
up) until soft but not broken (about thirty minutes) in boiling salted
water. Drain and place carefully in a buttered, shallow baking dish,
pour over one and one-half cups of Cheese Sauce, sprinkle with buttered
crumbs and place in oven until crumbs are browned. Serve in baking
dish.
CHEESE SAUCE
3 tablespoons butter.
2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Few grains cayenne.
1-1/2 cups hot milk.
1/2 cup cheese cut in small pieces.
PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings,
stir to a smooth paste; let cook one minute, stirring constantly. Pour
on gradually hot milk and beat until smooth and glossy. Add cheese and
when melted pour over cauliflower.
TOMATO AND ONION SALAD
Arrange a nest of heart lettuce leaves in salad bowl; place in center
three peeled and chilled tomatoes, cut in quarters; thinly slice a mild
onion, separate the rings and strew them over tomatoes, sprinkle all
with green and red peppers finely chopped. Serve with French Dressing.
STEAMED BLUEBERRY PUDDING
2-1/8 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons Cottolene.
1 cup milk.
1 cup blueberries.
PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
with tips of fingers, add milk gradually, stirring constantly; turn on a
floured board, knead slightly, then roll out to one-half inch thickness;
place berries in center mixed with one-half teaspoon salt and two
tablespoons sugar; fold dough over, pinch the edges together to form a
large ball; lift carefully into a well-greased, two-quart pail, cover
closely and steam one and one-half hours. Serve with
FOAMY SAUCE
2 egg whites.
1 cup sugar.
3/4 cup thin hot cream.
1 tablespoon Sherry Wine.
Nutmeg.
PROCESS: Beat the whites of eggs until stiff, add sugar gradually,
beating constantly. Add hot cream slowly, continue beating. Add Sherry
wine and a sprinkle of nutmeg. Milk may be used in place of cream, if
the latter is not available.
[Sidenote: _July_
_Third Sunday_]
Menu
TOMATO BOUILLON--CHEESED BUTTER THINS
RADISHES PICKLES
COLD BOILED TONGUE CHILI SAUCE
POTATO SALAD--BROILED TOMATOES
BLUEBERRY PIE--CHEESE BALLS
ICED CAFÉ AU LAIT
ICED COCOA
* * * * *
TOMATO BOUILLON
Prepare a tomato sauce; there should be two cups. Strain this while hot
through one thickness of cheese cloth into six cups of hot Bouillon.
Reheat and serve in Bouillon cups with
CHEESED BUTTER THINS
Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and
a few grains cayenne. Place in the oven until crackers are crisp and
cheese is melted.
BOILED TONGUE
Wash and clean the tongue, cover with boiling water, to which add
one-third cup each carrots, turnips and onion cut in dice; two sprays
each parsley and thyme, one-half teaspoon peppercorns and one-half dozen
cloves. Simmer until tongue is tender. Let cool in liquor in which it
was cooked, remove the skin and brush with melted butter. Cover with
fine, buttered bread crumbs, after arranging in dripping pan. Bake
twenty minutes, basting often with hot stock or port wine. Chill and
slice thinly; garnish with triangles of buttered toast sprinkled with
finely chopped parsley.
CHILI SAUCE
2 dozen ripe tomatoes.
1 dozen onions finely chopped.
1 dozen peppers finely chopped.
1 cup brown sugar.
4 cups cider vinegar.
4 tablespoons salt.
PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients
in the order given. Place on range, bring to boiling point and cook
slowly until thick. Add more salt and sugar if necessary. Turn into
sterilized fruit jars, seal and store. Serve with meats, fish, etc.
POTATO SALAD
Cut balls from raw potatoes, using a French vegetable cutter. There
should be three cups. Cook potato balls with three slices of onion in
boiling salted water until tender. Drain, chill and marinate with French
Dressing, then cover with Boiled Dressing. Arrange in a mound on serving
platter, surrounded with a border of nasturtium blossoms and leaves.
Sprinkle top with finely chopped chives.
BOILED SALAD DRESSING
1/4 cup butter.
1-1/4 teaspoons salt.
1 teaspoon mustard.
1/4 teaspoon paprika.
1 tablespoon sugar.
Yolks 4 eggs.
2 tablespoons flour.
1/4 cup vinegar diluted with 2 tablespoons water.
1 cup cream.
PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add
egg yolks slightly beaten and vinegar and water. Cook over hot water
until mixture thickens. Cool. Whip cream and fold into mixture. Beat
well, chill and serve with potato salad.
BROILED TOMATOES
Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with
a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread
crumbs mixed with a tablespoon of sugar. Place in a well-buttered
broiler and broil five minutes. Remove carefully to a well-buttered
shallow ramekin, dot over with bits of butter, finish cooking in the
oven, and serve.
BLUEBERRY PIE
Line a deep, perforated pie tin with Plain Paste; brush over with white
of egg slightly beaten. Fill with three cups blueberries mixed with one
cup sugar, two tablespoons flour, one tablespoon butter cut in bits,
one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover
with crust, flute the rim and bake thirty-five minutes in a hot oven at
first to set the crust, then reduce the heat and finish baking.
CHEESE BALLS
Rub to a paste one roll Neufchatel cheese; to this add one-half cup
chopped pecan meats and one-half teaspoon finely chopped, mild red
pepper; season with salt and roll with the "butter paddles" in small
balls the size of Queen olives. Serve with berry or cherry pies.
ICED CAFÉ AU LAIT
1 cup medium ground coffee.
White 1 egg.
3 cups boiling water.
3 cups scalded milk.
1 cup cold water.
PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute
with one-half cup cold water, mix with coffee, turn into coffee pot and
add boiling water, stir until well mixed. Place on range and let boil
five minutes. Stir down and pour some into a cup to clear the spout of
grounds. Return to pot and add remaining half cup of cold water. Place
on back of range for ten minutes, where it will keep hot but not boil.
After removing coffee to back of range, put milk into double boiler and,
when scalded, pour the two together in another scalded coffee pot. Chill
and serve.
[Sidenote: _July_
_Fourth Sunday_]
Menu
WATERMELON WITH SHERRY SAUCE
CONSOMMÉ PRINTANIERE--IMPERIAL RINGS
STUFFED HEARTS WITH VEGETABLES
POTATO PUFF
CABBAGE SALAD
RASPBERRY WHIP--WHITE NUT CAKE
ICED COFFEE
* * * * *
WATERMELON WITH SHERRY SAUCE
Scoop balls out of the center of watermelon using French potato cutter.
Pour over Sherry Sauce and place them carefully in a freezer, packed in
salt and ice, let stand until thoroughly chilled (about one and a half
hours). Serve with Sherry Sauce in tall champagne glasses.
SHERRY SAUCE
Cook one cup sugar with one-fourth cup of water three minutes. Cool
slightly and add one-half cup Sherry, three tablespoons Sloe gin and a
sprinkle of salt. Chill and pour over watermelon balls.
CONSOMMÉ PRINTANIERE
To one quart of Chicken Consommé add one tablespoon each of cooked
carrot and turnip, cut in small fancy shapes (using French vegetable
cutter for this purpose), small peas, French beans and asparagus tips.
Heat these vegetables in a small quantity of hot consommé; drain, place
them in hot soup tureen and pour over boiling consommé.
IMPERIAL RINGS