Boston Cooking-School cook book

V. Cocktail Wafers (packaged), Shrimp, Mayonnaise™ or Caviare Canapés’, Olives Stuffed with Anchovies VI. Potato Chips, Cocktail Style, Bacon and Peanut Butter Canapés™, Anchovy Canapés’®, Pecans” FOR A COCKTAIL PARTY I. Cocktail Puffs'” Cheese Pastries™ Toasted Mushroom Sandwiches (rolled) Bacon Canapés” Paté de Foie Gras Canapés" Stuffed Celery’ Olives * Especially good with Sherry. Small figures refer to the pages where recipes appear in this book. II. Tiny Lobster Croquettes*” Tomato Canapés! Caviare Rissolettes!!” Potato Chips or Pretzels Ripe Olives III. Shrimp and Cauliflower Flowerets, Mayonnaise™ Parmesan Cheese Canapés! Relish Bowl Toasted Almonds or Pecans (not salted)’ IV. Cocktail Fish Balls" Egg Canapés'” Cheese Cream Puffs!” Cucumber Sticks® Spiced Nuts” SUNDAY-NIGHT SUPPERS Many a man enjoys preparing a chafing-dish specialty, and Sunday night supper may be his opportunity to do so for guests. All the preliminaries, even to measuring out of ingredients, should be . accomplished well in advance, so that the visible preparation may seem miraculously simple. Toaster, grill, or waffle iron afford other opportunities for table cooking. Scalloped dishes can be prepared beforehand, ready to heat and brown in the oven. The best salad of all is the ever popular green salad, with any appropriate additions, tossed in French dressing, in a large wooden or glass bowl. Dessert may be crackers and cheese, fresh fruit, cookies, cakes or tarts, or something more elaborate. SUPPER SUGGESTIONS MAIN COURSE: Waffles’, Maple Sirup, Broiled Sausages’, Stuffed Tomato Salad Macaroni™, Cold Sliced Ham’ or Tongue™, Magédoine Salad” Cheese Custard™ (in ring filled with creamed mushrooms) ™, Ginger Ale Salad™ Boston Baked Beans (served from large pot or in individual pots), Boston Brown Bread’, Cauliflower Salad™, Pickle Small figures refer to the pages where recipes appear in this book. SUNDAY-NIGHT SUPPERS, continued * Lobster Chowder’, Allerton Salad™ * Fricassée of Lobster’ and Mushrooms, Pear Salad*"* Epicurean Finnan Haddie™, Cucumber Salad™ Chicken Mousse’, Alligator Pear and Celery Salad’? Chicken a la King” (or other patty fillings) in Patty Shells or on Toast, Tomato Jelly Salad™* * Lobster Newburg”, Endive Salad™ * Welsh Rarebit®, French Salad Bowl™ * Scrambled Eggs® (or a variation), Asparagus**, Hot or Vin- | aigrette™® Oyster Pie’, Sliced Cold Ham*’, Chiffonade Salad Cold Salmon, Mayonnaise“, Mixed Vegetable Salad*” Sliced Cold Chicken” or Turkey” or Chicken Salad™ with Sliced Ham™ or Broiled Sausages*’, Spring Salad Sliced Tongue”, Potato Salad™, Sliced Tomato Salad*” Alligator Pears Stuffed with Crab Meat” Breads: Bread and Butter Folds, Nut Bread’, Orange Peel | Bread,™ Irish Bread”, Parmesan Cheese Sticks”, Toasted English Muffins™, Melba Toast™, Muffins”, etc., Baking Powder Biscuits”, etc., Cream Scones”, Corn Meal Breads”, Popovers™ Desserts: Date and Nut Torte”, Almond Tart, etc., Gingerbread® (with Whipped Cream, Cheese, or Apple), Layer Cake®”, Devil’s Food™, Cookies, Cinnamon Apples™, Apple Porcupine™, Baked Pears”, Fresh Fruit”, Fruit Cup®, Macédoine of Fruit®, Hot or Toasted Crackers with Cream Cheese and Bar-le-duc or other cheeses, Soufflés*™ or Sweet Omelets*, Tipsy Pudding Welsh Rarebit*® Hot Corn Bread® French Salad Bowl*® Chilled Baked Pears with Cream™ Swedish Nut Wafers Coffee® * Suited to chafing-dish cooking. See also index “‘ Chafing-Dish Sugges- tions.” Small figures refer to the pages where recipes appear in this book. Hot Stuffed Eggs** Sliced Cold Chicken*° Cheese Biscuits” Asparagus, Vinaigrette™ Macédoine of Fruit Coconut Layer Cake™ Mexican Chocolate” lit Chicken Salad Broiled Sausages*® Popovers™ Sliced Tomatoes with French Dressing®™”