Recipes to serve twenty to seventy-five guests
In the tested recipes will be found the right quantities of ingredients to serve the number of persons for whom the menu in which they are found. This will be a great help if one is not accustomed to entertaining for large numbers.
Cherry ambrosia recipe
Remove the pits from three quarts of large oxheart cherries and insert in the cavities from which the stones have been taken small pieces of nut meats. Chill on the ice and when ready to serve arrange in twenty cocktail glasses and pour over the following: Mix together the edible pulp and juice from six oranges, half a cupful of powdered sugar, half a cupful of white grape juice, one cupful of shredded pineapple and juice and a pint of very finely-cracked ice. Serve immediately.
Iced coffee cup
Brew the coffee as though it were to be served hot, allowing one slightly rounding tablespoonful of coffee for each cupful of boiling water and one egg with shell for each four cups of coffee. Strain, cool and sugar to taste, with an inch piece of cinnamon for each pint of the clear coffee. Chill on the ice and allow for twenty guests four quarts of the clear coffee. When ready to serve, blend in one quart of thin cream the stiffly whipped whites of three eggs, one quart of cracked ice and a teaspoonful of vanilla extract. Serve in tall iced tea glasses and top each with a mound of sweetened whipped cream flavored with a few drops of sweet almond extract.
Make a sugar syrup by boiling three pints of water and two and a half cupfuls of sugar for fifteen minutes. Cool and add three cupfuls of strawberry pulp, two tablespoonfuls of lemon juice and a pint of stiffly whipped cream. Turn into a chilled freezer, and when half frozen add a meringue made from the stiffly whipped whites of two eggs and two rounding tablespoonfuls of powdered sugar. Continue freezing until firm and smooth.
Iced ginger and orange cup (punch)
This is very simply made and is one of the best and most refreshing beverages that the summer hostess can serve. For seventy-five guests, turn into punch bowl two gallons of orange ice (one gallon in each), the juice and edible pulp of eighteen oranges and sixteen quarts of chilled ginger ale. No ice will be required, as the fruit ice and chilled ingredients will render it sufficiently cold.
Cooked salmon in aspic jelly
Eight pounds of salmon should be boiled in a court bouillon, cooled, chilled, and cut in small pieces. Boil also ten eggs for half an hour, shell and cut in fancy shapes. Prepare the jelly by peeling and cutting in slices twelve cucumbers and adding six slices of onion, three tablespoonfuls of nasturtium seeds, three teaspoonfuls of sweet herbs, six stalks of finely-chopped celery, eight cloves and sufficient cold water to cover. Let simmer until the vegetables are very tender, then press through a sieve. Season with salt and paprika to taste and four tablespoonsful of lemon juice.
Add for each pint of the liquid, two chicken bouillon cubes and a slightly rounding tablespoonful of gelatin, softened in a third of a cupful of cold water and then dissolved over hot water. Tint with a little green coloring matter, and use to mold the salmon, eggs, capers and sliced stuffed olives in ornamental molds. Be sure that each layer is firm before the next is added and chill overnight directly on the ice. Unmold, surround with lettuce leaves and garnish with thick mayonnaise dressing.
Mocha chocolate mousse
Shave eight squares or ounces of unsweetened chocolate and add one cupful each of strong strained coffee and rich milk, with an inch stick of cinnamon and three cup fuls of sugar. Cook over hot water, and when the chocolate is melted remove from the fire, cool and add four tablespoonfuls of vanilla, a quarter of a teaspoonful of salt and two quarts of chilled double cream whipped solid. Pour into molds with watertight covers and bury in ice and rock salt for four hours before serving. Serve cut in slices and garnished with stars of sweetened whipped cream sprinkled with chopped nuts.
Fruit salad with honey cream
Mix together one quart of diced celery, one shredded pineapple, one cupful of pecan meats, two quarts of pitted oxheart cherries cut in halves and one quart of large strawberries cut in halves. Chill on the ice and moisten with a dressing made as follows: Beat the yolks of eight eggs till lemon colored and pour on one cupful of boiling hot honey. Cook for a moment or two over hot water, beating steadily, and add the juice of two lemons, two-thirds of a teaspoonful of salt and two-thirds of a cupful of salad oil. Cool and fold in a pint of chilled double cream whipped solid and a quarter of a teaspoonful of paprika. Serve in lettuce cups.
Mock pates de foie gras
Lard closely a calf’s liver and put in a stewpan with two white onions (sliced), two bay leaves, three blades of mace, six whole cloves, one lump of white sugar, a saltspoonful of salt and one pint of seasoned stock. Simmer gently until the liver is very tender. Remove the meat, cut in thin slices, strain over the liquor and let stand overnight. Next day, run the liver through the meat grinder, add the liquor, one even teaspoonful of salt, a saltspoonful of white pepper and half a pound of melted butter. Mix thoroughly and pack very closely into molds. Place under a weight for twenty-four hours.
To make the sandwiches, use a thin slice of the pates, a layer of chopped cooked fowl, mixed with shredded lettuce and moistened with boiled dressing. Place between tiny pointed dinner rolls that have been split open and spread with softened butter. One five pound fowl will be sufficient to make 150 sandwiches, which should be sufficient with the bread sticks.
Tongue and giblet sandwiches
Save the hearts and livers from the two large fowls used in making the salad. Cook them until tender in water to cover, remove and chop finely. Add to two and a half cupfuls of minced cooked tongue, two chopped hard boiled eggs and one cupful of shredded watercress and moisten with French dressing to which a tablespoonful of grated horseradish has been added.
Lady or bride’s cake
Sift half a teaspoonful of soda and a quarter of a teaspoonful of salt with four cupfuls of flour three times and set aside. Beat the whites of a dozen eggs as stiff and dry as possible and cream together one and a half cupfuls of butter and two and a half cupfuls of powdered sugar. Add to the butter and sugar one teaspoonful of almond extract, the egg whites and fold in the flour mixture, bake in a medium-sized round tin in a moderate oven and ice while warm.
Cream together one pound each of butter and sugar until light and creamy. Separate the whites and yolks of twelve eggs, beating the former until stiff and dry and the latter until lemon-colored. Add the egg yolks to the butter and sugar mixture and beat again. Have ready one pound of flour that has been sifted with two teaspoonfuls of cinnamon, three-quarters of a teaspoonful each of nutmeg, allspice and mace and half a teaspoonful of ground cloves.
Reserve enough of the flour mixture to dredge two pounds and a half of seeded raisins (cut in pieces), one pound each of finely shredded citron and currants, half a pound of blanched chopped almonds, half a pound of shredded figs and half a pound each of finely chopped candied lemon and orange peel. Add the remainder of the flour and spices with half a teaspoonful of salt to the first mixture, with two tablespoonfuls of lemon juice and a quarter of a cupful of grape juice and fold in the beaten egg whites.
Add the floured fruit mixture last of all, and, if to be served in boxes, bake in large sheet pans, lined with several thicknesses of greased paper. This will make nine pounds of cake.
Top of page illustrations from Ladies’ Home Journal, September 1922.