Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-28
s.vr Menus to Choose From,
and for Each a Splendid List
of What to Buy
uv AIRS. NJ, A. WILSON

In may DC piuce" V"'o"e '"o l''"'
Ia, with a lighted candle in the Ian .
m ..,n. to light the way for the mas.
.u.rsders, and to tell all who are abroad
A.. you are keeping open house this
evening.
An ol.frcsco meal is the order Of The
.,.n;nr, 70 do not make any attempt to
..,ve but allow the guests to select tho
| ,sod that they desire.
7 an going to give you four sug.
,.s,,,s menus that will make for easy,
quick serving: x.,
Fruit Sandwiches
poughnuts Cider
Nuts Naisins
Individual Nests Of Potato
Ted Cookies Coffee
Nuts Raisins
Individual Chicken Salads
Fried Oysters
Chocolate Cake Cider
Candles
No. 4
Trankfurter Sandwiches
Crullers
Apples on the Stick
Coffee
70 prepare menu No. 1 for about
twenty Ave persons you will require for
| the fruit sandwiches two large sandwich,
loaves Of bread,
One. half pound Of butter,
One.hat pound Of prWnes,
One package Of seeded raisins.
One. quarter pound Of candied ginger,
One. quarter pound OF cdndicd citron.
Put the fruit through the food chop.
pee and then place in bowl, adding one
halffcup Of honey. Blend we'll and use
a. filling. Spread the slice Of bread
on the loaf with butter before cutting,
then trim the crusts, spread with the
fruit filling and cut in two.
Old. Fashioned Doughnuts
About 1880 p. NJ. set the dough- as
follows:
Place in mixing bowl
One and one.half cups of milk, heated
h 80 degrees Fahrenheit.
Tro rell. beaten eggs.
Eis tablespoons of melted butter,
One cup Of sugar,
Tso teaspoons OF salt.
Crumbe in two yeast cakes and stir
we'll to dissolve the sugar, yeast and
slt. Then add four cups Of sifted hard
wheat flour and beat to smooth batter.
Now add four more cups of flour and
knead to smooth. elastic dough; cover
and let rise for three and one. II
hours.
Turn on lightly Toured pastry board
Without handling and roll out one half
inch thick. Cut with the doughnut or
biscuit cutter. lay on cloth. cover with
cloth 10 prevent the dough forming a
rruet, and let stand fifteen minutes to
ff! in hot fat. Roll at once in cinna mon
and sugar. Gather up the trimmings of
the dough. work into ball and let stand
Ten minutes. Reroll and cut and finish
q for the first lot.
Two gallons Of cider.
I4ree pounds Of cluster raisins,
Three pounds Of n,ired nuts.
Menu No. . will require same amount
ot bread for bread and butter sand.
wiehes. Two large sandwich loaves of
Dread; onc' half pound Of butter. Six
pounds of potatoes. One pound Of
onions. Three large stalks Of celery.
Vne: :half dozen eggs for garnisling the
salad: Parsley. One quart of salad
dressing. Two heads Of lettuce, One
pound OF coffee. One pint Of cream. One
plnt OF milk for the coffee. Rasins
ana nuts the same as for menu No. I.
Potato Salad
Cook potatoes md hard boil the eggs.
rsre potntoes and cut the onions fine
mop parsley. blend together md ndd
aoout two. thirds Of the dressing, Pre-.
pare the individual nests of the lettuce.
nll with the salad, and mask with the
boiled egg. " "'"
lows: '''"''' w. '''
tlace in mixing bowl
Tro Guns ot bro,cn sugar.
'"Tee'q"arters cup Of good shorten.
'ream we'll Now add
dAree ~sH- beaten eoos.
Dne teaspoon Of nutmpa,
aN.pice. '''" cue" % e''''S an"
rWo rrWo teaspoons Of ginger,
wo cups Of finely chopped nuts,
nnWo cups Of finely chopped rais,rs,
Vne'hoU cup Of milk,
,.t;,s tMms cups of -four. miM tmo hrei
,ss"spo'ns Of baking po,Cder. s1tci
,,,srk work to smooth dough. roll out on
Hsnnuy hourcd pastry board. cu, und
Us "sAe IN moderate oven for twelve min
'sc. a. Ice with plain water icing and
hsuotatG hm'G with smal! cumrl'e. hair
''ash dipped in melted chocolate.
o.,.s .or menu No. 3 n five pound chicken,
o,ha!y h.ry ana bread and butter same as in
nr,Wo chocolate layer cakes.
Two pounds Of assorted hard candies
INC! a"r menu No. YOU will require
.. '.ree pounds Of the small frankfurter
""sag"S' s"n, double batch of cruIlers. an
"pple Oh II stick for every guest, and