Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs Part 13

Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quant.i.ty of boiling water and the nuts.

REFRESHMENTS FOR AFFAIRS

In arranging this matter, I have made an earnest effort to be of service to the housewife without or with one maid, as well as to those who are fortunate enough to have trained help.

It is, perhaps, unnecessary to say that elaborate refreshments are entirely out of place at small afternoon or evening cards. An ice, with a wafer, or cake and coffee, served on card tables, are sufficient. A salad, with bread and b.u.t.ter sandwiches and coffee, or a salad sandwich with coffee, make a nice combination. Hot dishes, even light entrees, seem to call for a dessert, or another course and coffee. For wedding and other large receptions serve a greater variety of dishes--jellied meats, boned chicken, salads, sandwiches, ices, cakes and coffee. In winter creamed dishes may be served in paper cases on the same plate with salads and other cold dishes.

Serve coffee in small cups after refreshments.

Many so called elaborate dishes are quite easily made, and entrees are frequently quite as good when rewarmed.

Chicken croquettes may be made and fried early in the day, ready to rewarm on brown paper in a baking pan in a hot oven ten minutes before serving time. Sandwiches will keep perfectly well for several hours if wrapped in a damp towel and closed in a tin bread box. Salad sandwiches are better, however, if made as near serving time as possible.

If a large reception is to be given, even with good help, prepare as many dishes as possible the day before, to avoid confusion on the fixed day.

Refreshments for small affairs need not necessarily cost much time or money. A half cupful of chopped left-over steak, a couple of chops or a bit of chicken or a box of sardines, make a good foundation for molds of tomato jelly. Served with bread and b.u.t.ter sandwiches and coffee they are quite sufficient for afternoon or evening cards.

Many of the ices in this book are new and attractive. The new sorbets are liked by those who are always striving for a change. Many are old and reliable.

At large affairs, serve from the dining table.

At card parties, large and small, serve on the card tables, using a small tea cloth on each table.

At afternoon teas, serve from the tea table in the drawing room.

At lawn parties, serve from a large table on the lawn. Small tables may be placed here and there for the convenience of guests.

Every day afternoon tea may be served, in the summer on the porch, in the winter, in the living room or library.

If two dishes only are served, be sure that they harmonize with each other and with the manner of service.

Suitable and hygienic combinations are always to be considered, but the aesthetic side seems to me of equal importance.

COFFEE FOR LARGE HOME AFFAIRS

Allow eleven ounces of finely ground coffee to each gallon of water. This will serve twenty five persons with one coffee cup each, and forty persons with after-dinner cups. The better way to make a large quant.i.ty of coffee without an urn is to purchase a new wash boiler. Wash it and put in the required quant.i.ty of water (cold). Weigh the coffee and divide it into half pound lots. Put each lot in a small cheese cloth bag; tie the top of the bag, allowing room for the coffee to swell. Put the bags in the water an hour before serving time, bring slowly to a boil, and then boil rapidly for five minutes. Remove the bags at once, pressing them well. Keep the coffee very hot until it is all served.

Coffee is not spoiled by being kept at boiling point for some time, if the grounds are removed.

SOUPS

BOUILLON

2 pounds of chopped lean beef 2 quarts of cold water 1 small onion 12 cloves 2 tablespoonfuls of sugar 2 teaspoonfuls of salt 12 whole peppercorns A dash of cayenne Juice of half a lemon

Put the sugar in the soup kettle, add the onion, sliced, and shake until the onion is thoroughly browned and the sugar almost burned; add the meat, shake it for a moment, and add the water. Cover, bring to boiling point, and put over a slow fire to simmer for two hours. Add all the seasonings and simmer one hour longer. Strain through a colander, pressing the meat. Beat the whites of two eggs slightly, then whisk them into the warm bouillon, and add the juice of the lemon. Bring to boiling point, boil rapidly five minutes, let it stand a moment, and strain through two thicknesses of cheese cloth. This should stand until it is perfectly cold, so that every particle of fat may be removed from the surface. Reheat to serve.

This will serve ten persons, using ordinary bouillon cups.

CLAM BOUILLON

50 large clams 2 quarts of water 12 whole peppercorns 1/2 teaspoonful of celery seed

Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup kettle, the bottom of which has been covered with a pint of boiling water.

Boil rapidly, take the clams out with a skimmer, and put in another lot, and so continue until all the clams have been cooked. Remove them from the sh.e.l.ls, saving all the liquor. Chop and return them, with the liquor and remaining water, to the soup kettle. Simmer gently a half hour, then add the peppercorns, crushed, and the celery seed. Cover the kettle, take it from the fire and allow it to stand until perfectly cold. Strain through two thicknesses of cheese cloth. Reheat to serve.

This will serve fifteen persons.

BELLEVUE BOUILLON

1 quart of plain or chicken bouillon 1 quart of clam bouillon 1/2 pint of cream Paprika

This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a tablespoonful of whipped cream on the top of each cup, garnish with a dusting of paprika, and send to the table.

This will serve ten persons; in a pinch, twelve.

CHICKEN BOUILLON

1 four pound fowl 3 quarts of water 1 onion 2 tablespoonfuls of sugar 1 teaspoonful of salt 1 bay leaf 1 saltspoonful of celery seed, or one half cupful of chopped celery 1 saltspoonful of black pepper

Draw the chicken and cut it up as for a frica.s.see. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours. Add all the seasonings, simmer one hour longer, and strain. Add the juice of half a lemon and the whites of two eggs, slightly beaten. Boil rapidly five minutes, and strain through two thicknesses of cheese cloth.

Reheat to serve. This may be used in place of beef bouillon, with the clam broth, for Bellevue bouillon.

This will serve twelve persons.

OYSTER BOUILLON

50 fat oysters 2 quarts of water 12 whole peppercorns 12 whole allspice 1-1/2 teaspoonfuls of salt

Drain and wash the oysters. Throw them at once in a hot kettle, shake until the gills have curled, cover the kettle, and simmer gently for fifteen minutes. Drain again, this time saving the liquor. Return it to the kettle with the peppercorns and allspice, crushed, and water. Chop the oysters with a silver knife, put them back in the kettle, simmer gently a half hour, and add the salt. Strain through two thicknesses of cheese cloth, reheat and serve with whipped cream on top of each cup.

This serves fifteen persons.

TOMATO PUREE a la RORER