Boston Cooking-School cook book

A formal tea for a large company is usually served from the dining-room table, which is set with tea and its accompaniments at one end and another beverage or an ice at the opposite end. Along the sides of the table are arranged large plates of sandwiches and small cakes. Do not overcrowd the plates but bring a fresh supply at intervals, especially if some are hot. TEA SUGGESTIONS Toast and Hot Breads: Melba Toast™, Toasted English Muffins™, Cinnamon Toast®, Orange Toast®, Maple Toast, Toasted Raisin Bread”, Tea Cakes®, Sally Lunn Tea Cakes*®, Baking Powder. Biscuits”, etc., Scones”, Afternoon Tea Crackers”, Cream Wafers”, Afternoon Tea Doughnuts’, Gingerbread™ (baked in lady finger or other small pans) * Sandwiches: Make small, firm ones, easily handled and not full. They may be open (canapés) or closed. Plain bread and butter made with White Bread”, Date Bread”, Colonial Bread”, Nut Bread™, Orange Peel Bread™, Boston Brown Bread™, Rolled Sandwiches”, Toasted Sandwiches”, Sandwich Fillings, especially cream cheese” with variations, watercress”, anchovy™, Shrimp and Chicken Liver”, Ham and Chicken™, Sardine™, etc; Small Pastries®’, especially Condés™, Marguerite Squares™, Palm Leaves™, Tarts’, Danish Pastry™® (best with coffee) » Cookies: Choose small crisp ones. Plain ones are usually best with no decoration or frosting to fall off. Ginger Cookies™, Sugar Cookies, etc., Chocolate Walnut Wafers™, Swedish Nut Wafers”, Brownies™, Date and Nut Bars”, Marguerites”®, Lemon Queens” Small figures refer to the pages where recipes appear in this book. Cakes: Sponge cake or unfrosted pound cakes in thin slices or fruit cakes are the best choice. Serve Dundee or other fruit cake on a plate with a knife, so that each piece may be cut as required. Sponge Cake®*, Dundee Cake™, Pound Cake", Fruit Cake’, : Sweets, etc.: Salted Nuts”, Candied Orange or Grapefruit i Peel”, Fruit Bars’, Chocolate Dominoes”. FOR ANY AFTERNOON Lea’ Sugar Cream Sliced Lemon Watercress Sandwiches” or Toasted English Muffins™ Chocolate Wafers” Pound Cake’ or Dundee Cake™ A FORMAL TEA Tea® Coffee® Sugar Cream Lemon and Orange Slices ’ Rolled Mushroom Sandwiches, Toasted’” Shrimp Sandwiches” -, Open Tomato Sandwiches™ Chicken Cream Sandwiches™ Orange Cream Sherbet™ Swedish Nut Wafers®” Lemon Queens Marshmallow Mint Bonbons”™ Sugared Almonds Small figures refer to the pages where recipes appear in this book. COCKTAILS AND HORS D’QUVRES Abroad, hors d’ceuvres are served almost universally as a first course. In France, this course is more usual before luncheon than dinner, especially in a private house. It may be a simple one — a slice of melon with a very thin slice of smoked ham, or sardines with wilted cucumbers (p. 462) and radishes (eaten with butter !), etc. - Crisp French bread is generally served with the hors d’ceuvres. The Scandinavian hors d’ceuvres or smorgasbord is usually an elaborate array of fish and fish pastes and salads, stuffed eggs, cheeses, open canapés, etc. In Italy, this course is called antipasto and is distinctive for its fish and vegetables prepared in olive oil. - In English-speaking countries, this custom expresses itself in various ways. Canapés and other hors d’ceuvres may be served in the living room with cocktails or sherry. Hors d’ceuvres may be passed at table or a fruit cup or canapé, or an arrangement of hors d’ceuvres such as a Plateau Prunier (p. 127) may be set at each place. TO SERVE BEFORE DINNER I.* Cheese Wafers’, Broiled Cocktail. Sausages’, Olives, Pecans™ II. Caviare’ in tiny timbale cases™. Tomato and Cheese Canapés” III. Tiny Fish Balls**, Cucumber™ and Brown Bread'™ Sandwiches, Olives Wrapped in Bacon’ IV.* Almond and Cream Cheese Canapés'’, Ripe Olives