Arizona republican., 1922-06-01
SISTER MARYS |
KITCHEN |
SISTER MARy's DINNER MENU

A formal dinner can be served as
q prenuptial affair for the bridal
party or. if the wedding is small
enough for the guests to be seated
at tables. formal dinner is often
served in place of a buffet supper.
The host never carves for a formal
dinner. All dishes are served by SER
wants and are passed from the left.
Bread is never served. The first
course is often In place on service
plates when the guests sit down to
the table.
Here are recipes for suggested
menu to be served at formal din
ner.
Caviar Canapes
Cut bread in slices one-fourth inch
thick. Cut in rounds one and one-half
inches in diameter. Dip in melted
butter ard brown quickly in hot oven
Allow one egg for two persons.
Hard boil eggs and cut in half
lengthwise. Fill white with cavier.
Spread the croutes of bread with a
minced mixture 'of celery, onion,
sweet pepper and parsley moistened
with oil and lemon juice and seasoned
with a little salt and paprika.
Remember that caviar is salty
when seasoning the mixture. Put an
egg half on each piece of bread. Force
the yollS through ricer and sprinkle
over each canape. Serve with tiny
radish on each plate.
Soft Shell Crabs
ALLOW one crab for each person.
Pail back the skin and remove the
fingers" Realace the skin and dip
the whole crab in sifted dried bread
crumbs. Sprinkle with salt and pep
per- dip The eggs slightly beaten with
cold wate r. roll again in bread crumbs
and fry in deep hot fat.
When the skin is pulled back from
the meat sprinkle lightly with lemon
juice. The fat should be hot enough
to brown a piece of bread in two
minutes. Fry delicate brown and
| drain on brown paper
FilIets of Beef
Cut fillet or beef into slices two
| inches thick. Dip in melted butter
and broil first on one side, then on
| the other. Season with salt and pep-
| per and arrange on hot platter with
| fried bananas in the center.
Fried Bananas
| Peel and cut bananas in quarters
! crosswise. Sprinkle lightly with
| lemon juice. salt and paprika Dir
| in fine bread crumbs, dip in ege
| Slightly Dedlen with HltlS Solu
water. roll again in crumbs and fry
in deep hot fat Drain on brown
! paper.
Buttered Asparagus
Use just the very thin tender tips
Of the asparagus. Cook in little
water and pour over melted butter
! to serve. ~
Carrots carameIized With Cream
Six cups diced new carrots.
tablespoons butter, IL Jumps sugar
| thick sweet cream to cover tea
spoon salt. Il teaspoon paprika,
tablespoons lemon juice.
The carrots should be cut in very
! small dice. Put in top of double
| boiler with butter. lemon juice anc
| sugar and cook over hot water unit
| the sugar is melted and the whole
is a caramelized mass.
! Add the cream and let the mixture
| simmer until thick and a lovely
| pinky cream. Season with salt anc
| paprika and let stand over hot watel
! till needed. More butter and cream
may be added at serving.
The romaine salad is served Will
French dressing. The leaves should
be carefully chilled and crisped anC
the dressing added the last thing be
fore serving.
Strawberry and Pineapple Ice
/ Wash and drain perries-one quar-
for II persons. Pare and shred en'
medium sized pineapple. Mix berries
and pineapple and sprinkle with on
cup sugar.
Let stand one hour. Make sirul
by boiling three cups water with on
cup sugar five minutes. Pour owe
fruit and let stand till cool. Turl
into mold and pack in ice and salt
Let stand five hours Serve with I
Snric of mini.