Perth Amboy evening news., 1922-05-18
Kitchen Hints
Tempting Menus

(This Is the first of five articles by
Sister Mary on the proper methods
and menus for fcasts thai accom-
pany the Jun wedding.)
A formal dinner can be served as
a pre-nuptial affair for the bridal
party or. if the wedding is ma
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 for
NAL dinner. All dishes are served
by servants and are passed from
the left. Bread is never served. The
first course is often in place on serv-
ice plates when the guests sit down
to the table.
Here are recipes for a suggested
menu to be served at "A 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 and brown quickly in
hot oven. Allow ono g for two
persons.
Hard boil eggs and Gu in half,
i~engthwise. Fill white with caviar.
Spread the croutes of bread with a
| minced mixture of celery, onion,
sweet pepper and parsley moistened
| with oil and lemon juice and sea-
soned with a little salt and papr1fa.
Remember that caviar is salty
when seasoning the mixture. Put
an egg half on zach piece of bread.
Force the yolk through a ricer and
sprinkle over each canape. Serve
with a tiny radish on each plate.
Soft Shell Crabs
Allow one crab for each person..
Pull back the skin and remove the
fingers" Replace the skin and dip
the whole crab in sifted dried bread
crumbs. Sprinkle with salt and pep
per. dip in eggs slightly beaten with
cold water. 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 a delicate brown and
drain on brown paper.
Filicts of Beef
Cut fllet of 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 a hot platter
with fried bananas in the center.
Fried Bananas
Peel and cut bananas in quarters
erosswise. Sprinkle lightly with
lemon juice, salt and paprika. Dip
in fine bread crumbs, dip in egg
slightly beaten with a little cold
water. roll again in crumbs and fry
in deep hot fat. Drain on brown
paper.
Buttercd Asparagus
Use just the very tender tips of
the asparagus. Cook in a little water
and pour. over melted butter TO
serve.
Carrots Caramelized with Cream
Six cups diced new carrots, 6
tablespoons butter, IL Jumps gar.
thick sweet cream to cover, l tea
spoon salt, Il teaspoon paprika, 2
tablespoons lemon juice.
The carrots should be cut in very
small dice. Put in tip of double
boiler with butter, lemon juice and
sugar and cook e hot water until
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 and
paprika and let stand over hot water
till needed. More butter and cream
may he added at serving.
The romaine salad is served with
French dressing. The leaves should
be carefully added the last thing be-
fore serving.
Strawberry and Pineapple Ice
Wash and drain berries-one
quart for twelve persons. Pare and
shred one medium sized pineapple.
Mix berries and pineapple and
sprinkle with one cup sugar.
Let stand one hour. Make a sirup
by boiling three cups water with
one cup sugar five minutes. Pour
over fruit and let stand till cool.
Turn into mold and pack in ice and
salt. Let stand five hours. Serve
with a sprig of mint.
Sister Mary's Dinner Menu
Caviar Canapes
Clear Consomme
Soft Shell Grabs. Tartare Sauce
Fillet of Beef with Fried
Bananas
Buttered Asparagus
Carrots Caramelized
with Cream
Romaine Salad
Strawberry and Pineapple Ice
Macaroons Coffee