For Luncheon and Supper Guests - Alice Bradley
FOR LUNCHEON
AND SUPPER GUESTS
* * * * *
TEN MENUS
MORE THAN ONE HUNDRED RECIPES
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SUITABLE FOR COMPANY LUNCHEONS
SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES
AUTOMOBILE PICNICS, EVENING SPREADS
AND FOR TEA ROOMS, LUNCH ROOMS
COFFEE SHOPS, AND MOTOR INNS
* * * * *
BY
ALICE BRADLEY
PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY
AUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT"
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WHITCOMB & BARROWS
BOSTON, 1923
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DEDICATED
TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDS
AND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT
* * * * *
INTRODUCTION
Meals of many courses are neither practical nor popular with the modern
hostess. For a company luncheon or supper it is not necessary to serve
more than a hot dish, a salad, a biscuit or sandwich, a dessert and a
beverage. A first course and a relish may be provided if desired.
SUNDAY NIGHT SUPPERS
The following menus were arranged especially as Sunday night suppers,
but they are equally suitable for midday luncheons or high teas. Many of
the dishes will be found desirable for afternoon teas or evening
spreads, and for use in tea and lunch rooms, and for automobile picnics.
PRELIMINARY PREPARATIONS
Preparations for Sunday night suppers should be made on Saturday as far
as possible. For a luncheon it is a help to have some things done the
day before. For picnics and parties much must be done in advance. As an
aid to the hostess we have listed after each menu what these preliminary
preparations may be.
COOKING AT THE TABLE
Many of the hot dishes may be prepared in a chafing dish or on an
electric grill. For these, much of the measuring may be done in advance,
the ingredients being put in small dishes on a tray. Coffee and tea may
be made at the table with electric appliances.
SANDWICHES AND BISCUITS
Sandwiches may be made and wrapped first in dry cheesecloth, then in
damp cheesecloth, and placed in a covered crock some hours before a
meal. The hot biscuits may be replaced by rolls or bread and butter if
desired.
AUTOMOBILE PICNICS
For picnics the beverages and hot dishes may be prepared at home and
carried in thermos food jars. The cold dishes may be packed in a small
portable refrigerator. The biscuits, sandwiches, cakes, and cookies
should be carefully wrapped in wax paper and packed in boxes. Ice creams
may be taken in the freezer. Hot sandwiches and bacon may be cooked over
the coals or on a portable oil or alcohol stove. In some menus it may be
desirable to omit or modify a few of the dishes, if food is to be
carried several miles.
MARKET ORDERS
Supplies for use on Sunday evening should, of course, be purchased on
Saturday. To prevent any mistakes in ordering we have listed under each
menu the foodstuffs that will be required. Supplies that are usually
kept on hand are not listed, as
Baking powder
Cayenne
Cornstarch
Bread flour
Pastry flour
Molasses
Mustard
Paprika
Pepper
Rock salt
Table salt
Granulated sugar
Soda
Spices, whole and ground
Table sauce
Vanilla
Vinegar
HOW TO BUY
Some things are listed in the market orders that many people always have
on hand. This is for the benefit of those who do not prepare all their
meals and have little space for seldom used supplies. As far as feasible
the amounts of material in the market orders are such as could be
purchased. They may differ somewhat from the amounts called for in the
recipes, thus leaving some foodstuff on hand. In many cases it may be
more economical to purchase in larger quantities than those given. In
some cases smaller amounts are called for than can be purchased, as
one-half can, or one-fourth cup, in case supplies on hand are adequate
without purchasing more than required. Butter only is given in the
market orders. In cooking, margarine, lard, and other shortenings may be
used instead, if preferred.
MEASUREMENTS
In all recipes measurements are made level. Measuring cups, divided into
thirds and quarters, are used, and tea and table measuring spoons. Cups
of dry material are filled to overflowing by putting the material into
the cup with a tablespoon, and are then leveled off with a knife. Tea
and tablespoons are filled heaping with dry material, and then leveled
off with a knife. Flour should be sifted once before measuring.
RECIPES AND MENUS
The recipes are planned to serve eight persons. Most of them may be
divided for a smaller party.
The average cost of the menus is fifty cents per person. Some of the
dishes may be made less expensive and rich by substituting milk for
cream, and by other substitutions and omissions that will suggest
themselves to the resourceful hostess. Many types of dishes are given.
Many variations are possible.
In some menus a choice of dishes is suggested. A few recipes are given
that are not called for in the menus. These are usually to show how to
utilize in a different way something for which a recipe is given or to
use in another meal some foodstuff left from a recipe.
These recipes and menus have all been tested at Miss Farmer's School of
Cookery. The author wishes to express here her appreciation of the
painstaking work of all the members of the staff of the school who have
assisted in making this little book possible.
BOSTON, MASS., August, 1922.
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MENU I
Fruit Cup
Hot Ham Sandwich
Currant or Grape Jelly
Tomato Salad with Cheese Dressing
Cocoa Ice Cream
Fig Marguerites
Tea with Candied Mint Leaves
PRELIMINARY PREPARATIONS
Fruit cup ready to chill
Ham prepared for the sandwiches
Tomatoes peeled and placed in ice box
Salad dressing made
Fig marguerites made
Candied mint leaves prepared
Ice cream ready to freeze
Jelly made
MARKET ORDER
1 pound cooked ham
1 cream cheese (Roquefort flavor if desired)
1 quart milk
1 pint cream
1/2 pound butter
6 eggs
1/2 pound white grapes
3 or 4 oranges
2 lemons
1 pound (4 small) tomatoes
1 green pepper
1 head lettuce
1 bunch mint
1/2 can sliced pineapple
8 maraschino cherries
2 tablespoons mayonnaise dressing
1/2 pint raspberry or strawberry syrup
1/4 pound figs
2 ounces walnut meats
1 ounce tea
1/8 pound cocoa
1 loaf sandwich bread
1/2 pint grape or currant jelly or juice
Oil of spearmint
1 package small round crackers
1 ounce marshmallow cream
1 cup salad oil
Loaf sugar
FRUIT CUP
Remove skin and seeds from
1/2 pound white grapes. If grapes are firm, boiling water may be
poured over them and allowed to stand 1 minute, when skins will come
off easily.
Pare
2 oranges, removing white part with the skin, and remove sections
free from membrane.
Cut
4 slices canned pineapple in dice. Mix the fruit with
1/3 cup sugar
1 tablespoon lemon juice
1/2 cup orange juice
1/2 cup syrup from canned pineapple, and
Few grains salt. Put into ice cream freezer, surround with ice and
salt, and stir occasionally until juice begins to freeze. Serve in
cocktail glasses, garnishing each glass with a
Maraschino cherry.
[Illustration: FRUIT CUP]
HOT HAM SANDWICHES
Put
1 pound cooked ham through food chopper. Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well. Cut
Bread in sixteen 1/4-inch slices, spread eight slices bread with
the ham mixture, cover with remaining bread and press slices firmly
together. Cut each sandwich in three strips. Beat
2 eggs slightly and add
2 cups milk. Dip sandwiches, one at a time, in this mixture, and saute
in butter, cooking on one side until browned, and then turning and
browning the other side. Serve very hot.
Other meat, or marmalade or jam may be used in sandwiches in place
of ham.
[Illustration: HOT HAM SANDWICHES]
GRAPE OR CURRANT JELLY
Wash and pick over
Fruit. Crush in kettle one layer at a time and boil, stirring
frequently, until juice is extracted from pulp. Let drip through
double piece of cheesecloth, rinsed in cold water, over night or
till juice no longer drips. Do not squeeze. To
1 tablespoon juice add
1 tablespoon alcohol; stir and let stand 10 minutes. If
2/3 of the mixture is cloudy use
2/3 cup sugar to each cup juice. If all is cloudy use equal parts
sugar and juice. (This is called the Pectin Test.) Be sure that juice
mixed with alcohol is discarded immediately. Measure remaining juice
into kettle, bring to boiling point, add required amount of sugar and
cook to 220 degrees F. or until mixture will show two distinct, firm
drops when dripped from side of spoon, or when small amount will
become firm when dropped on very cold saucer. Then skim and pour into
sterilized glasses.
_Second Extraction_
Return fruit pulp to kettle, add barely enough cold water to cover it,
bring slowly to boiling point, stirring to prevent burning on; cook
5 minutes, drain and finish as for first extraction, boiling 5 minutes
before adding the sugar.
_Third Extraction_
Proceed as for second extraction. Oftentimes the juice from second and
third extractions may be combined before being made up into jelly. By
making three extractions the amount of jelly obtainable from a given
amount of fruit may be almost doubled.
TOMATO SALAD WITH CHEESE DRESSING
Cut
4 tomatoes in halves in such a way that they come apart in points.
Arrange each half in a nest of
Lettuce leaves. In the center of tomato pile
Cream cheese forced through a coarse strainer. In center of cheese
put a
Few bits of green pepper finely chopped. Serve with cheese dressing.
[Illustration: TOMATO SALAD]
CHEESE DRESSING
Mix
2 tablespoons mayonnaise dressing with
2 tablespoons cream cheese. Add
1/2 teaspoon salt
1/2 teaspoon table sauce
1/2 teaspoon paprika and add very slowly
1/4 cup salad oil, beating with egg beater until very thick. Add slowly
1 1/2 tablespoons vinegar. Keep in cool place till ready to serve.
Cream cheese with Roquefort flavor is desirable in both the above
recipes, but the usual cottage or cream cheese may be used if preferred.
COCOA ICE CREAM
Mix very thoroughly
1/2 cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch. Add slowly
2 cups milk, scalded, and cook over boiling water 20 minutes,
stirring until thickened and occasionally afterward. Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries or strawberries, and freeze.
If frozen in a vacuum freezer, put mixture in center can of freezer;
cover, invert freezer, and fill outer compartment with finely crushed ice
mixed with half the amount of rock salt. Open the freezer occasionally,
scrape cream from sides and mix well, using a long-bladed knife. If frozen
in an ordinary freezer, it is not necessary to beat the cream. Put mixture
in can of ice cream freezer, surround with three parts ice and one
part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is
stiff. When frozen drain off ice water and repack, using four parts
ice and one part salt.
FIG MARGUERITES
Put in top of double boiler
7/8 cup sugar and
3 tablespoons water. Stir until sugar is dissolved as much as possible.
There will still be small sugar crystals remaining. Wash sugar crystals
from inside of double boiler with pastry brush dipped in cold water. Add
1 egg white, unbeaten. Place over hot water and cook, beating constantly
with egg beater for 7 to 12 minutes or until mixture will hold its shape.
Add
1 tablespoon marshmallow cream and
1/4 teaspoon vanilla, and fold over and over until again stiff
enough to hold its shape. Add
1/3 cup (3) figs cut in small pieces and
1/3 cup nut meats cut in small pieces. Pile on
Small round crackers and bake at 375 degrees F. for 10 minutes or until
delicately brown. This rule will cover 3 dozen small crackers. Should
frosting be too soft to hold its shape after adding marshmallow cream,
it may be again placed over hot water, and folded gently over and over,
until it becomes slightly granular around the edges. Remove from hot
water, and continue folding over gently until of the desired stiffness.
MARSHMALLOW FROSTING
Use above mixture with or without figs and nuts as a cake filling or
frosting. It need not be baked.
CANDIED MINT LEAVES
Wipe
Fresh mint leaves, remove from stems and rub each leaf gently with
the finger dipped in
Egg white slightly beaten. Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side of the mint leaves.
Lay close together on a cake rack covered with wax paper and leave in a
warm but not a hot place until crisp and dry. Serve in
Tea with
Sliced lemon and
Loaf sugar.
TEA
Half fill a perforated tea spoon or tea ball with
Orange Pekoe, or other preferred tea. Place in cup, add fresh
Boiling water, until cup is two-thirds full. Remove tea spoon as soon
as tea is of the desired strength.
Two or three cups of tea can usually be made without emptying and refilling
the tea spoon.
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MENU II
Grapefruit Baskets with Mints
Open Cheese and Bacon Sandwich
Mixed Sweet Pickles
Crab Meat and Tomato Jelly Salad
Egg Biscuits
Orange Layer Cake
Iced Coffee with Vanilla
PRELIMINARY PREPARATIONS
Grapefruit prepared and put on ice
Cheese grated (or chopped) for sandwiches
Bacon cut same length as bread slices
Pickles may be made at any time
Tomato jelly and mayonnaise dressing made
Eggs, hard cooked
Celery (or endive) cut and put in cold water
Crab meat picked over and put on ice
Lettuce washed and put on ice in cheesecloth
Cake baked and one layer frosted
Cake filling made, except the whipped cream
Dry ingredients and shortening for biscuits combined
MARKET ORDER
1/2 pound crab meat
3/4 pound bacon
3/4 pound cheese
1/2 pint milk
1 pint cream
3/4 pound butter
1 dozen eggs
1/2 pint salad oil
4 grapefruit
1 head lettuce
2 roots celery or 1/2 pound endive
5 oranges
2 lemons
1 green pepper
1 onion
1/4 can (1/2 pint) tomatoes
2 ounces (8) cream peppermints
1/4 pound cluster raisins
1 loaf bread
1/4 pound candied cherries
1 1/2 doz. small sweet cucumber pickles
2 yards narrow ribbon
Small fresh flowers or fresh mint leaves
1/2 package gelatin
1/4 pound finely ground coffee
GRAPEFRUIT BASKETS
Cut in two
4 grapefruit. Insert two toothpicks opposite each other on each half.
From one-half inch on each side of toothpick cut through the skin
around the grapefruit one-fourth inch from the top of each half,
leaving skin whole where toothpicks are inserted.
Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle
pulp of each half with
1 cream peppermint, broken in pieces, and chill. Bring the two strips of
skin together above the grapefruit and tie together with
Narrow ribbon, for the handle. Insert in the knot a sprig of
Flowers, berries or mint, and place on doily on individual serving plates.
[Illustration: GRAPEFRUIT BASKET]
OPEN CHEESE AND BACON SANDWICH
Beat
3 eggs until light, add
3/4 pound soft cheese grated or put through food chopper
1 1/2 teaspoons table sauce
3/4 teaspoon salt
1/2 teaspoon paprika
Few grains cayenne. Mix well and spread on
8 slices bread cut one-third inch thick. Cut
3/4 pound bacon in very thin slices the length of the slice of bread.
Make bacon still thinner by pressing each strip on a board with a broad
knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame,
or in hot oven.
MIXED SWEET PICKLES
Put in small agate or enamel saucepan
1 cup vinegar
1/2 cup sugar
1/4 teaspoon peppercorns
1/4 teaspoon blades of mace
1/4 teaspoon whole cloves, and cook 2 minutes. Add
1/2 cup candied cherries, cook 5 minutes; skim out, add
1/2 cup large Malaga raisins in clusters of two or three.
Cook 10 minutes, remove raisins and add
18 small sweet cucumber pickles and cook 10 minutes.
Arrange in glass jar in closely packed layers, putting raisins in
first, then cherries, then pickles; repeat until jar is full. Strain
hot syrup into jar, and seal.
[Illustration: MIXED SWEET PICKLES]
CRAB MEAT AND TOMATO JELLY SALAD
In a salad bowl lined with
Lettuce leaves, arrange separate piles of
1/2 pound crab meat
3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
1/2 pound endive cut in small pieces, and
Tomato jelly cut in cubes. Between piles place
Green pepper free from seeds and cut in strips. Make a nest of heart
leaves of lettuce in center and fill with
Mayonnaise dressing.
The salad ingredients may be mixed lightly together, when salad is
being served, or only those ingredients that are desired may be served
to each person.
TOMATO JELLY
Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
1/2 tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery. Stir until gelatin is dissolved, strain through fine
strainer, and mold in small bread pan that measures about 4 1/2 inches
by 8 inches.
Cut in 1/2 inch cubes for serving.
MAYONNAISE DRESSING
Sift into a bowl
1/2 teaspoon mustard
1/2 teaspoon sugar
1/2 teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly. Measure
3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time,
beating constantly. Then while beating, add it 1 teaspoon at a time
till mixture begins to thicken. When very thick, add
1 tablespoon lemon juice and add remaining oil rapidly. The whole
process should take about 7 minutes.
EGG BISCUITS
Sift together
2 cups bread flour, measured after sifting once
5 teaspoons baking powder
1 teaspoon salt and
1 tablespoon sugar. Work in with fingers
2 tablespoons shortening. Add
1 egg yolk, slightly beaten, mixed with
2/3 cup milk, cutting it in with a knife. Toss on floured cloth or
board and knead 5 minutes. Shape in any way suggested below. Bake 15
minutes at 400 degrees F. Brush with milk or melted butter just before
removing from the oven.
BISCUIT SHAPES
Make in small round balls and bake in muffin pans.
Bake 2 round balls in each muffin pan, brushing between with melted
butter.
Bake 3 round balls in each muffin pan.
Roll 1/4 inch thick, spread with butter, roll up like a jelly roll,
cut in pieces 1 inch thick, and bake in muffin pans.
Prepare as above, sprinkling with sugar and cinnamon before rolling.
Prepare as above, sprinkling with chopped nuts and maple sugar before
rolling.
Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off
strips 1 inch wide, twist and coil. When baked spread with confectioners'
frosting.
Shape and roll in strips 8 inches long and about as large around as a
lead pencil and bake.
Roll 1/2 inch thick, cut with small oval cutter, brush with butter,
double over and place close together and bake.
ORANGE LAYER CAKE
Beat together until thick
2 egg yolks
1/4 teaspoon grated orange rind
4 tablespoons orange juice and
1/2 tablespoon lemon juice. Add
3/4 cup sugar gradually, continuing to beat with egg beater. Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
1/4 teaspoon soda and
1/4 teaspoon salt. Grease an angel cake or deep round tin and line
bottom with greased paper. Pour in cake mixture and bake 30 minutes at
375 degrees F. Split, put
Orange cream filling between layers, and frost top with
Boiled orange frosting.
ORANGE CREAM FILLING
Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar. Bring to boiling point, stirring all the time. Cook
15 minutes over boiling water.
Add
1/2 teaspoon salt and
1 1/2 tablespoons lemon juice. Cool and fold in
1 cup cream beaten stiff.
BOILED ORANGE FROSTING
Put
1 cup sugar and
1/4 cup water in a small saucepan. Stir until sugar is dissolved and
boiling point is reached. Do not stir after it boils. Wash down sides
of saucepan with pastry brush dipped in cold water to prevent formation
of crystals. Cook until syrup spins a 4 inch thread when dropped from
spoon held at least 8 inches above pan. Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly
with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
1/2 tablespoon orange juice and spread on cake
2 egg whites may be used instead of egg yolks if preferred.
ICED COFFEE WITH VANILLA
Add to
6 cups cold boiled or percolated coffee
1/2 teaspoon vanilla
1 cup cream and
Sugar to taste. Serve in tall glasses with
Cracked ice.
[Illustration: ICED COFFEE]
* * * * *
MENU III
Tomato Consomme with Pearls
Cream Muffins
Club Sandwich with Sweetbreads
Pickled Ripe Cucumber Rings
Apricots with Cream and Nut Brittle
Ginger Puffs
Spiced Tea
PRELIMINARY PREPARATIONS
Pickled ripe cucumber rings prepared in the fall or purchased in bottles,
or other sweet pickle or olives
Consomme ready to reheat
Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared
MARKET ORDER
1 pair sweetbreads
1/2 pound bacon
1/2 pint cream
1 pint milk
1/2 pound butter
6 eggs
1 head lettuce
1 cucumber
3 ounces nut meats
1 quart can tomatoes
1 pint chicken stock or
2 chicken bouillon cubes
1 can apricots
1 loaf bread
Pickles or olives
1/2 cup pearl tapioca
1/2 pint mayonnaise dressing
1 cream cheese
1/2 pound confectioners' sugar
1 ounce tea
2 lemons
TOMATO CONSOMME WITH PEARLS
Soak
1/2 cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.
Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1
pint water. Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.
Stir until soup boils, boil 2 minutes, remove from heat and let stand
20 minutes. Strain through double cheesecloth, add tapioca drained from
water and rinsed. Reheat and serve in bouillon cups. A bit of
Red coloring may be added to intensify the color.
CREAM MUFFINS
Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
1/2 teaspoon salt. With fingers rub in
1/4 cup butter or margarine, add
2 eggs well beaten and
7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans or
small fancy shaped tins and bake 12 minutes at 400 degrees F., and
5 minutes at 450 degrees F. Makes 16 small muffins.
CLUB SANDWICH WITH SWEETBREADS
When brought from market soak
1 pair sweetbreads 1 hour in
Water with
1 tablespoon vinegar. Parboil 20 minutes in
1 cup milk. Cool in cold water, drain and cut in slices. On serving plate
for each person place
1 slice toast spread to the edges with
Butter worked until creamy. Cut in two diagonally and cover with
1 or 2 washed and dried
Lettuce leaves, and with
Mayonnaise dressing. On lettuce place a layer of
Sweetbread slices, cover with
Slices of cucumber which have been dipped in
Mayonnaise dressing and with
2 slices bacon free from rind, cooked until crisp.
Cover with
1 slice buttered toast, cut in two diagonally. Place a
Small lettuce leaf on the toast and fill with
Mayonnaise dressing. Sprinkle with
Paprika. Place on side of plate
Sweet pickled cucumber rings or
Olives, plain or stuffed.
[Illustration: CLUB SANDWICH]
PICKLED RIPE CUCUMBER RINGS
Pare rind from
2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out
centers, making rings. Cover with
Cold water, add
1 teaspoon soda and let stand over night. Next morning drain, cover
with cold water in which
2 tablespoons alum have been dissolved and boil 10 minutes. Strain,
cover again with cold water, add
1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard.
Measure as much vinegar as there was water and to each quart vinegar add
3 pounds granulated sugar
1/4 cup whole cloves and
1/4 cup stick cinnamon. Add fruit and boil until clear.
Watermelon rind, cut in strips, may be used instead of cucumber.
APRICOTS WITH CREAM AND NUT BRITTLE
Drain
1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes,
or until tender. Cool and pour into serving dish. Sprinkle with one-half
the nut brittle. Beat
1/2 cup cream until stiff, add slowly
1/4 cup sugar
1/2 teaspoon vanilla
Few grains salt and half remaining brittle. Pile cream on the apricots,
sprinkle with remaining brittle and serve as cold as possible. Other
canned fruit or orange sections may be used instead of apricots.