Perth Amboy evening news., 1922-08-01
Kitchen Hints
Tempting Menus

| A wedding breakfast may be
served as early as 10 O'Clock in the
morning and as late as 1880, high
noon. The breakfast is much like
a luncheon in many respects, but
there are a. few definite differences.
The coffee is always served in
regular coffee cups with the dessert
and no soup is ever included in the
menu. A fruit cocktail or hors
d'oeuvre should begin the meal. Hot
bread OF rolls are served with a
breakfast, while a formal luncheon
is served without bread of any sort.
These menus may be changed to
suit individual taste, but the courses
should pe carefully considered in
full. The recipes will serve twelve.
The strawberry cocktail is very
simple. Berries are washed and
sorted. Two perfect berries are
saved for each glass.
Cut berries in small pieces and
sprinkle lightly with powdered
sugar. Pour over four tablespoons
pineapple juice to a quart of berries.
Let stand three or four hours in cold
place. Put in grape juice glasses in
a bed of ice. Garnish with the whole
berries and add a sprig of mint.
Crabneat TfmbaleS
Two cups crabmeat, n u stale
bread crumbs from soft part of loaf,
u cup double cream. 4 egg 8
tablespoons lemon juice, salt and
pepper.
Put crabmeat through meat chop
per. Force through a sieve. Add
bread crumbs. eggs slightly beaten.
cream, salt and pepper. Mix well
and add lemon juice.
Fill small molds t~wo-thirds full.
Put in large pan and surround with
boiling water. Cover with butterei
paper and bake in moderate oven
half an hour.
Keep the water just below the
boiling point. Remove from molds
and serve very hot. Put sartare
sauce in a heart of lettuce.
The broiled sweetbreads with
mushroom sauce may be served on
a triangle of toast. Blanch and par
boil breads and split. One whole
sweetbread is enough for one per-
son. Sprinkle with salt and pepper,
spread with butter and broil five
minutes on one side, then turn and
broil five minutes on other side.
Mushroom Sauce
Two cups quartered mushrooms.
u cup butter. / tablespoon lemon
juice, 4 cups brown stock, A table
spoons flour, 1 teaspoon salt, Il tea
spoon pepper.
Melt butter. add mushrooms and
lemon juice and simmer 10 minutes.
Stir in -four and cook and stir till
perfectly blended. Season with salt
and pepper and slowly add stock.
Cook five minutes after all stock is
in SaJca Dnnr nya, uran4hYaadc
Brides Cake
Three cups sugar, 1 cup butter, 1
cup milk, 3 cups flour, l cup corn
starch, II eggs (whites), 2 tea
spoons "a of tartar, 1 teaspoon
soda, * teaspoon salt, 1 teaspoon
vanilla, n teaspoon rose water.
Cream butter and slowly beat in
sugar. Dissolve cornstarch in half
the milk and add to first mixture,
Dissolve soda in remaining milk and
add to mixture.
Mix and sift cream of tartar and
salt with flour. Add to first mix.
ture and beat perfectly smooth
Scrape mixing spoon to be sure the
whole is well blended.
Beat whites of eggs till stiff and
dry and fold into batter. Turn into
buttered and Toured pan and bake
As minutes in a moderate oven.
Il ring, a coin and a thimble can
be baked in this cake.
Cover the cake with boiled icing.
Use a pastry tube and pipe fancy
designs around the sides and top.
A sort of shell can be bought to
the cake.
This makes it unnecessary to cover
the cake with ornamental icing.
Copyright, 1922, NEA Service)