Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs Part 18

For impromptu evening affairs any cold left-over meat may be utilized in a salad. Beef, mutton and tongue are usually served with French dressing, seasoned with tomato catsup. Cut the meat into dice, season with salt and pepper, dish them on lettuce, or they may be mixed in the winter with chopped celery or chopped crisp cabbage, and basted with French dressing, seasoned with two or three tablespoonfuls of tomato catsup for beef, mint sauce, or a drop of Tabasco Sauce for mutton, a little Worcesters.h.i.+re Sauce for tongue.

A quart will serve ten persons.

EAST INDIAN SALAD

This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold water to soak for a half hour. Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful of salt, a saltspoonful of pepper and the juice of a lemon, or two tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin.

Cover the bottom of a large melon mold with finely chopped celery or cooked carrots, put on top of this a few drops of onion juice, then a thin layer of cabbage, a dusting of salt and pepper, then a goodly quant.i.ty of India relish; cover this over with chopped nuts, pecans, hickory or peanuts, then another layer of celery, and so continue until the mold is full, seasoning the layers with salt and pepper. Have the last layer chopped celery. Strain over this the tomato aspic, which should be cold, but not thick, and stand aside for four or five hours. Serve plain, or garnished with lettuce leaves or cress.

This will serve twelve persons.

POTATO SALAD

Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and b.u.t.ter and coffee.

4 potatoes 8 tablespoonfuls of olive oil 2 tablespoonfuls of cream 2 tablespoonfuls of tarragon vinegar 1 level teaspoonful of salt 1 saltspoonful of pepper

Wash the potatoes and boil them with skins on. The moment they are done, drain the water, dry and peel. Put the oil, salt, pepper and vinegar in a bowl, beat rapidly until thoroughly mixed, and then add one good sized onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a cold platter, garnish with chopped parsley, and, if you have them, chopped pickled beets.

This is sufficient for six persons.

FRENCH POTATO SALAD

Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of olive oil, a teaspoonful of French made mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil four potatoes, cut them into blocks, and, when nearly cold, mix them with this dressing, and stand aside until very cold. Serve with a garnish of chopped celery or lettuce leaves.

This will serve six persons.

MACEDOINE SALAD

A mixture of vegetables, peas, beans, carrots, turnips, can be purchased, canned, at any grocery store. Drain, wash them in cold water, dish them on a bed of shaved cabbage or lettuce leaves, and cover them with French dressing. All these vegetables may be cooked at home and used cold. String beans garnished with carrots make an excellent salad.

BANANA SALAD

For this use the red bananas. Roll them out of the skin rather than strip the skin from them, and cut them into slices a half inch thick. Cover the bottom of your salad bowl with crisp lettuce leaves, then put over the bananas, allowing one banana to each two persons. Squeeze over the juice of a lemon, and, when ready to serve, baste with French dressing.

APPLE AND NUT SALAD

4 tart apples 1 cupful of pecan meats 24 blanched almonds 2 sweet Spanish peppers The rule for French dressing

Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.

This, using a pint of chopped cabbage or celery, will serve six persons.

CANTALOUPE SALAD

This is the newest and most sightly of salads. Arrange crisp lettuce or Romaine leaves on individual plates. Cut a cold ripe cantaloupe into halves, take out the seeds, and with a large vegetable scoop or teaspoon scoop out b.a.l.l.s or egg-shaped pieces. Heap a half dozen of these on the lettuce leaves, and, at serving time, baste them well with French dressing, and serve. Watermelon may be subst.i.tuted for cantaloupe.

SANDWICHES

Sandwiches may be made from thin white bread, or whole wheat bread, or Boston brown bread, or nut bread. A nut loaf is easily made at short notice, and needs only b.u.t.ter to make an excellent sandwich. An endless variety of sandwiches may be made from materials always at hand.

For CHEESE SANDWICHES: Grind or mash common American cheese, add a palatable seasoning of tomato catsup, Worcesters.h.i.+re sauce, and a little melted b.u.t.ter. A teaspoonful of these will be sufficient for a quarter of a pound of cheese. Put this between thin slices of unb.u.t.tered bread. If a large quant.i.ty of sandwiches is to be made, beat the b.u.t.ter to a cream before using it.

MEATS: All sorts of meats, just a little left over, may be chopped, seasoned and utilized for sandwiches. If the meat is slightly moistened with a little olive oil, cream or melted b.u.t.ter, and the sandwiches are wrapped in a damp cloth, as soon as made, and closed in a tin bread box, they will keep nicely for several hours.

On a warm day put a few moist lettuce leaves on top of the sandwiches, under the cloth, and put the box in a cold place.

CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with molded tomato jelly, and coffee, for a "winter evening." They are quite enough with coffee alone in an emergency.

NUT SANDWICHES are made by putting chopped nuts or nut b.u.t.ter between thin slices of b.u.t.tered bread, or crackers.

SWEET SANDWICHES are made by putting a mixture of chopped fruits between thin slices of b.u.t.tered bread. The fruits best suited for sandwiches are dates, raisins, candied ginger and cherries, and washed figs. These may be used separately or blended, using less ginger than other fruits. A nice filling may be made from a half pound of dates, an ounce of ginger, and ten cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put these through a meat chopper, add the juice of an orange, and pack the mixture in jelly tumblers. Keep in a cold place. This will keep a month in winter, and equally long in a refrigerator in summer.

Sweet sandwiches are usually cut into "fingers," or into rounds with an ordinary biscuit cutter.

HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with a half cupful of grated apple, two sweet Spanish peppers, and twenty-four blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread between thin slices of unb.u.t.tered bread.

JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed fruit, drained, on a very thin slice of b.u.t.tered bread. Trim off the crusts and roll quickly. Tie with baby ribbon, or press it firmly together. These are usually served with chocolate or tea.

CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with coffee, and can be made quickly by mixing any left-over chicken, or tender white celery, with mayonnaise, and putting the mixture between thin slices of b.u.t.tered bread. A lettuce leaf on the bread first holds the salad nicely. One may use two lettuce leaves if necessary.

NUT BREAD

2 cupfuls of flour 1/2 cupful of chopped nuts 2 teaspoonfuls of baking powder 1 cupful of milk 1 egg 2 tablespoonfuls of sugar 1/2 teaspoonful of salt

Sift the salt, baking powder and flour together, add and mix in the nuts and sugar. Beat the egg, add the milk, and stir these in the flour. Mix well, and turn it in a greased bread pan. Cover, and allow it to stand fifteen minutes. Bake in a moderately quick oven a half hour. Pecans, hickory nuts, peanuts, or English walnuts may be used.

Use the next day after it is baked. Cut thin, b.u.t.ter lightly, and press two slices together. Serve whole, or cut into halves. Do not remove the crusts.

SUGGESTIONS FOR CHURCH SUPPERS

NUT MEAT ROLL

1 pound of chopped beef 1 quart of roasted peanuts in sh.e.l.ls 1 teaspoonful of salt 1 saltspoonful of pepper 3 shredded wheat biscuits 2 eggs 1 tablespoonful onion juice 1 tablespoonful of parsley