For Luncheon and Supper Guests Part 1
Read novel on https://www.novelall.com
For Luncheon and Supper Guests.
by Alice Bradley.
INTRODUCTION
Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided if desired.
SUNDAY NIGHT SUPPERS
The following menus were arranged especially as Sunday night suppers, but they are equally suitable for midday luncheons or high teas. Many of the dishes will be found desirable for afternoon teas or evening spreads, and for use in tea and lunch rooms, and for automobile picnics.
PRELIMINARY PREPARATIONS
Preparations for Sunday night suppers should be made on Sat.u.r.day as far as possible. For a luncheon it is a help to have some things done the day before. For picnics and parties much must be done in advance. As an aid to the hostess we have listed after each menu what these preliminary preparations may be.
COOKING AT THE TABLE
Many of the hot dishes may be prepared in a chafing dish or on an electric grill. For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray. Coffee and tea may be made at the table with electric appliances.
SANDWICHES AND BISCUITS
Sandwiches may be made and wrapped first in dry cheesecloth, then in damp cheesecloth, and placed in a covered crock some hours before a meal. The hot biscuits may be replaced by rolls or bread and b.u.t.ter if desired.
AUTOMOBILE PICNICS
For picnics the beverages and hot dishes may be prepared at home and carried in thermos food jars. The cold dishes may be packed in a small portable refrigerator. The biscuits, sandwiches, cakes, and cookies should be carefully wrapped in wax paper and packed in boxes. Ice creams may be taken in the freezer. Hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove. In some menus it may be desirable to omit or modify a few of the dishes, if food is to be carried several miles.
MARKET ORDERS
Supplies for use on Sunday evening should, of course, be purchased on Sat.u.r.day. To prevent any mistakes in ordering we have listed under each menu the foodstuffs that will be required. Supplies that are usually kept on hand are not listed, as
Baking powder Cayenne Cornstarch Bread flour Pastry flour Mola.s.ses Mustard Paprika Pepper Rock salt Table salt Granulated sugar Soda Spices, whole and ground Table sauce Vanilla Vinegar
HOW TO BUY
Some things are listed in the market orders that many people always have on hand. This is for the benefit of those who do not prepare all their meals and have little s.p.a.ce for seldom used supplies. As far as feasible the amounts of material in the market orders are such as could be purchased. They may differ somewhat from the amounts called for in the recipes, thus leaving some foodstuff on hand. In many cases it may be more economical to purchase in larger quant.i.ties than those given. In some cases smaller amounts are called for than can be purchased, as one-half can, or one-fourth cup, in case supplies on hand are adequate without purchasing more than required. b.u.t.ter only is given in the market orders. In cooking, margarine, lard, and other shortenings may be used instead, if preferred.
MEASUREMENTS
In all recipes measurements are made level. Measuring cups, divided into thirds and quarters, are used, and tea and table measuring spoons. Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Flour should be sifted once before measuring.
RECIPES AND MENUS
The recipes are planned to serve eight persons. Most of them may be divided for a smaller party.
The average cost of the menus is fifty cents per person. Some of the dishes may be made less expensive and rich by subst.i.tuting milk for cream, and by other subst.i.tutions and omissions that will suggest themselves to the resourceful hostess. Many types of dishes are given.
Many variations are possible.
In some menus a choice of dishes is suggested. A few recipes are given that are not called for in the menus. These are usually to show how to utilize in a different way something for which a recipe is given or to use in another meal some foodstuff left from a recipe.
These recipes and menus have all been tested at Miss Farmer's School of Cookery. The author wishes to express here her appreciation of the painstaking work of all the members of the staff of the school who have a.s.sisted in making this little book possible.
BOSTON, Ma.s.s., August, 1922.
MENU I
Fruit Cup Hot Ham Sandwich Currant or Grape Jelly Tomato Salad with Cheese Dressing Cocoa Ice Cream Fig Marguerites Tea with Candied Mint Leaves
PRELIMINARY PREPARATIONS
Fruit cup ready to chill Ham prepared for the sandwiches Tomatoes peeled and placed in ice box Salad dressing made Fig marguerites made Candied mint leaves prepared Ice cream ready to freeze Jelly made
MARKET ORDER
1 pound cooked ham 1 cream cheese (Roquefort flavor if desired) 1 quart milk 1 pint cream 1/2 pound b.u.t.ter 6 eggs 1/2 pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint 1/2 can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing 1/2 pint raspberry or strawberry syrup 1/4 pound figs 2 ounces walnut meats 1 ounce tea 1/8 pound cocoa 1 loaf sandwich bread 1/2 pint grape or currant jelly or juice Oil of spearmint 1 package small round crackers 1 ounce marshmallow cream 1 cup salad oil Loaf sugar
FRUIT CUP