Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1921-06-27
By a. /. Wyman, Chcf.)

Y
On the bOardwalks facing the
Atlantic one will find the worlds
greatest resort hotels, hotels which
represent all that is modern in con-
.struction for the housing of thou
sands Of guests both winter and
summer. Some Of the chefs in
charge Of the catering departments
of these famous CaraVansaries are
known throughout the world as
mas ers of the culinary art and one
would expect to find many new and
novel dishes on their menus. | was
more than surprised to find that IN
the majority of the cafes and dining
rooms the dishes featured were Of
the old New England and southern
school Of cookery, cooked and
served as we seldom find them in
their native sections.
At one of the best Of these hotels
they feature shell fish, fresh fish,
poultry and desserts as served in
the south, and | will give your
readers the recipes that were the
most popular,
Cream Salad Dressing.
For a salad dressing served with
chilled hearts Of lettuce mash very
fine in a bowl the yolk Of one hard
boiled egg and add to it half tea
spoon of salt, one teaspoon Of mus
tard and one tablespoon of TARA
gon vinegar; mix well and beat in
slowly two-thirds Of a cup of sweet
cream, beat until thick. Dress
hearts of lettuce with this dress
ing and garnish strips Of pimento
and sliced hard boiled egg,
Sea Food Cocktail a la "BOardwalk"
One of the most popular appetiz-
ers was a sea food cocktail. For
this one should have the supreme
glasses; place on the ice in the out
er glass two whole peeled cooked
shrimps, two nice pieces Of lobster,
two crab claws and two raw oysters
or small CLAIMS, and in the small
center glass pour a sauce made by
mixing six tablespoons of chill
sauce with three tablespoons Of
mayonnaise, two teaspoons chopped
mustard pickle, half a teaspoon
grated onion. one teaspoon chop
ped parsley, one teaspoon WOrces-
tershire sauce, a little lemon juice
and a seasoning of salt and paprika
Small soup plates filled with
cracked ice and a sherbet glass set
in the center can be used in place
of the supreme glasses.
Editors Note-When fresh lob
ster, crabs and shrimps cannot be
had, the canned ones are really
satisfactory.
Shell Fish on "CasscrOlctte."
A novelty was lobster meat
served in miniature copper sauce
pans that held about two-thirds Of
a cup, the dish was called "casse-
rolette of lobster Parisienne. To
prepare, cook in sailed water one
cup each Of baby lima beans, small
green peas diced celery and diced
carrots; when cooked, cool and mix
lightly with a lemon French dress
ing. Place two tablespoons of this
in the bottom of a small IN
dividual casserolette or earthen-
ware rankin and over this place
large pieces Of cooked lobster, crab
or shrimps. Cover with a Holland |
aise sauce and sprinkle chopped !
parsley and paprika.
For the Hollandaise sauce beat |
to a cream half a cup Of sweet but
ter and beat into 1t two well beaten |
egg yolks, one tablespoon of lemon |
and a seasoning of salt and papri- |
ka. Place this mixture in a double |
boiler, add half a cup OF boiling |
water and stir over the fire until |
IS thick as custard. Cool and use
On tie above dish.
Strawberry Shortcake-Virginia
Style.
This was so good that I Won
dered why so many caterers insist
on making this most delicious of |
al fresh fruit desserts with a poor
piece of sponge cake, very few |
berries and some near whipped !
cream. Here they make a dough
IF three cups of flour sifted with
i've level teaspoons of baking pow
Ter, one teaspoon of salt and one
tablespoon Of sugar; rub into this
six tablespoons of butter and when
t is well rubbed in add one and
A third cups of milk and mix to a
dough. Turn out on
board and divide into two pieces
place each piece in a cake pan and
pat out with a Toured hand until
t fills the pan, brush with melted
outter and bake in quick oven.
Mash one quart of strawberries
n a bowl with half a cup of sugar
and spread between the baked lay
,rs and pour part over the top.
Tut in pie-shaped pieces and pass
With it some thick cream. That Is
he way grandma made shortcake.
Strawberry Custard Pudding.
A very nice strawberry pudding
8 made by filling individual glass
fishes or cups one-third full Of a
rood thick custard and when the
ustard Is set fill one-third full
# strawberries that have been