Perth Amboy evening news., 1923-10-19
What to Serve at
Luncheon; Some
Good Suggestions

Perhaps you are to "have'' the
sewing club next week some after
noon. OF course your first thought
Is what shall I server"
These recipes may be a bit differ
ent or else so old they seem new to
you. Just because a dish is old is
no reason to condemn it.
If o would drink cocoa in place
of tea try dropping a marshmallow
cut in halves in each cup. You'll
like it and it saves fussing with
whipped cream at the last minute.
Maraschino cherries are quite as
good in hot tea as cold lemonade.
How would you like a frozen
salad, sandwiches, sailed nuts, tea
and bon-bons instead of ice cream
and cake?
tea or cocoa, baked ice cream and
salted nuts may appeal to you.
Frozen Salad
One pint canned tomatoes, 1 cup
water, l cup Roquefort cheese, 2
cups whipping cream, 1 small onion,
2 stalks celery, 4 tablespoons to-
mato catsup, l tablespoon sugar, "a
teaspoon soda, l tablespoon granu-
w StAdLAhNB L teaspoon Sd1ls pep
per. =
Put tomatoes, onion, celery and
water in a smooth saucepan. Stew
20 minutes. Rub through a fine
sieve. Add catsup, sugar, salt, pep
per and soda. Soften gelatine in
four tablespoons cold water. Dis
solve in boiling tomato PURGE. Let
stand until gelatine begins to set.
Mash nhancn ap1 vunr1y IN annI9h
cream to make smooth. Whip re-
naming cream and combine with
cheese. Fold into tomato mixture.
Pour into a mold and freeze in four
parts ice to one part salt for two or
three hours. Serve on crisp leaves
of head lettuce with or without
French dressing.
The merit of this salad is that It's
ready to serve without any mixing
when wanted.
Brown bread sandwiches, toasted
or plain, are delicious with this
salad.
MaPmalade Rolls
Three cups flour, 3 tablespoons
butter, 6 teaspoons baking powder,
1 teaspoon salt, water. orange or
grapefruit marmalade, u cup
NAAoPPNo - 1911 NdlllulSs
Mix and sift flour, salt and baking
powder. Work in butter with tips of
fingers. Cut in water with a knife,
using enough waited to make as soft
a dough as a be handled. Roll on
a well Toured board. Make the sheet
oblong as to shape and lot more
than one-half inch thick. Spread
with softened butter, marmalade and
cN nj n 1y1n with, -IafC Dali ~ If1yA n
jelly roll and cut in inch slices. Bake
Is minutes in a hot oven.
These can be made and cut, placed
in the pans and kept in a rather cool
place until ready to bake and serve.
fresh from the oven.
Baked Ice Cream
Make a rich pie crust and bake in
small deep individual pans. Prick
the dough many times on the bottom
and around the flare to prevent bulg-
ing while baking. Chill the shells
thoroughly after baking. Fill shell
three-quarters full If firmly frozen
ice cream. Cover with meringue. The
meringue must completely cover the
cream. 1t should be about one
fourth inch thick and fit closely
oioA5 iIO plS u uSt' Ut uluST lIlt
flame in a gas stove to brown or in
a very hot oven. Serve at once.
To make the meringue allow two
tablespoons of sugar to each egg
white. Beat white until stiff and dry
on a platter with a wire whisk. Beat
in sugar. Three egg whites should
be enough for 16 tiny pies"
The ice cream is also baked in one
large deep pie shell and cut like
ordinary pie.
Two cups flour, 1 teaspoon salt,
a cup butter, Il cup lard, cold
water.
Wash butter in cold water to re-
move salt and buttermilk and to
make it easy to handle. Mix and sift
salt and flour. Work in lard with
tips of fingers. Add very cold or ice
water to make a stiff dough. Put
on a Toured molding board and roll
into an oblong sheet about one-quar-
ter inch thick. Put the butter which
has been made into a fiat oblong pat
in the center of the lower half of the
pastry. Fold upper half over butter.
Fold lower half yer enclosed butter
and upper half under. Pat and roll
out to one-fourth inch thickness.
Fold in thirds and roll out again.
Keep lifting and dredging board
with flour to prevent sticking. Fold
In thirds and roll out the second
time. Use as desired.
Copyright, 1923, NEA Service, Inc.)