Fresh Fruit” Camembert Cheese*” Toasted Crackers! Coffee*® BUFFET LUNCHES AND SUPPERS A large company may be entertained easily and well if the guests serve themselves from a central table or buffet. Hot foods should be replenished frequently or served from a chafing dish or electric grill, etc. Beverages may be served from urns or from pots which are refilled from time to time. For a buffet luncheon or supper party, choose one hot and one cold dish, with a salad and hot rolls or simple bread-and-butter sandwiches. See suggestions for Luncheons (p. 6) and Suppers (p. 17). For dessert, the choice is wide — an ice cream, indi- vidual tarts, fruit cup with cakes or cookies, or any other dessert which can be prepared in quantity well in advance and which is easy to serve. | I Cold Virginia Ham*”, thinly sliced Finnan Haddie™, Delmonico Small Rolls” nee a Tomatoes Stuffed with Celery and Apple™ Lemon Tarts™ or Macédoine of Fruit® ’ Small figures refer to the pages where recipes appear in this book. 20 THE BOSTON COOKING-SCHOOL COOK BOOK II Louisburg Chicken Pie*’ Perfection Salaa*® Parker House Rolls’ Coffee” Vanilla Ice Cream™, Strawberry Sauce III" Marguerites’® or Almond Cakes™ or Tiny Cup Cakes 710 CHILDREN’S PARTIES Most children are conservative about food, so choose simple — dishes which are likely to be familiar to all the guests. Foods which are easily handled are popular. Ice cream seems to be the one essential ! FOR CHILDREN 3 OR 4 YEARS OLD Cream of Celery” or Carrot Toast Points Plain Bread and Butter and Checkerboard Sandwiches” Jelly Sandwiches Vanilla Ice Cream™ or Orange Jelly in Fancy Molds Sponge™, Angel™, or any Simple Cake™* Milk 558 FOR CHILDREN 5 OR 6 YEARS OLD I Cream of Chicken Soup™ with Rice Toast Fingers Bunny Salads*" Ice Cream™* Simple Cake™* Milk II ‘Scrambled Eggs® or Sliced Chicken Green Peas‘ Carrot Slices'’® Bread-and-Butter Sandwiches Ice Cream™ Simple Cake™* Milk Small figures refer to the pages where recipes appear in this book. MENU MAKING Dag FOR OLDER CHILDREN ; Tomato Juice™ Creamed Chicken®, Creamed Eggs**, or Minced Lamb” Toast Green Vegetable Ice Cream” or Baked Alaska” Cake™ Hot Cocoa*" Whipped Cream Il Lamb Chops” (boned) or Hamburg Patties™ Creamed Potatoes’ or Candied Sweets*" Green Vegetable Orange Rolls” Ice Cream™, Plain or with Chocolate Sauce™, Maple Sirup, Butterscotch Sauce™, or Crushed Strawberries or Raspberries Cake™ PICNIC SUGGESTIONS Keep a basket with the necessary equipment. A gallon jug for fresh water is useful. Carry charcoal for the fire. To broil on picnic fire: steak, sausages, Hamburg patties, lamb chops, broilers, fish, bacon. To bake or roast in hot coals: small boneless ham, chicken, clams, eggs, potatoes, corn. - To reheat on fire, or to carry in thermos jugs or other con- tainer wrapped in thick layer of newspaper. Pot roast of Beef”’, Beef and Vegetable Soup™, Boston Baked Beans”, Chicken Fricassee™, Smothered Chicken™, etc., Creamed Potatoes’, Creamed or Buttered Vegetables. To serve cold. Beef or Veal Loaf™, Baked’ or Boiled -. Ham", Roast Chicken™ or other roast meats. Chicken Salad™, Macédoine Salad™’, Potato Salad™, whole tomatoes, lettuce and other salad ingredients washed and dried. Carry French dressing™ in a tightly corked bottle. Small figures refer to the pages where recipes appear in this book. CGEBA PUD ER a2. EQUIPMENT AND METHODS For uniform success with recipes, choose the proper equipment, measure accurately, follow the required mixing methods, and use the correct cooking process. EFFICIENT COOKING EQUIPMENT On the opposite page is an efficient kitchen helper made, with its frame, of an adequate collection of utensils for preparing and mix- ing most foods. The proper equipment nee not be extensive, but it should be selected with care.

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Fresh Fruit” Camembert Cheese*” Toasted Crackers! Coffee*® BUFFET LUNCHES AND SUPPERS A large company may be entertained easily and well if the guests serve themselves from a central table or buffet. Hot foods should be replenished frequently or served from a chafing dish or electric grill, etc. Beverages may be served from urns or from pots which are refilled from time to time. For a buffet luncheon or supper party, choose one hot and one cold dish, with a salad and hot rolls or simple bread-and-butter sandwiches. See suggestions for Luncheons (p. 6) and Suppers (p. 17). For dessert, the choice is wide — an ice cream, individual tarts, fruit cup with cakes or cookies, or any other dessert which can be prepared in quantity well in advance and which is easy to serve. | Cold Virginia Ham*”, thinly sliced Finnan Haddie™, Delmonico Small Rolls” nee a Tomatoes Stuffed with Celery and Apple™ Lemon Tarts™ or Macédoine of Fruit® ’ Small figures refer to the pages where recipes appear in this book. Louisburg Chicken Pie*’ Perfection Salaa*® Parker House Rolls’ Coffee” Vanilla Ice Cream™, Strawberry Sauce III" Marguerites’® or Almond Cakes™ or Tiny Cup Cakes CHILDREN’S PARTIES Most children are conservative about food, so choose simple — dishes which are likely to be familiar to all the guests. Foods which are easily handled are popular. Ice cream seems to be the one essential ! FOR CHILDREN 3 OR 4 YEARS OLD Cream of Celery” or Carrot Toast Points Plain Bread and Butter and Checkerboard Sandwiches” Jelly Sandwiches Vanilla Ice Cream™ or Orange Jelly in Fancy Molds Sponge™, Angel™, or any Simple Cake™* Milk FOR CHILDREN 5 OR 6 YEARS OLD Cream of Chicken Soup™ with Rice Toast Fingers Bunny Salads*" Ice Cream™* Simple Cake™* Milk ‘Scrambled Eggs® or Sliced Chicken Green Peas‘ Carrot Slices'’® Bread-and-Butter Sandwiches Ice Cream™ Simple Cake™* Milk Small figures refer to the pages where recipes appear in this book. MENU MAKING FOR OLDER CHILDREN ; Tomato Juice™ Creamed Chicken®, Creamed Eggs**, or Minced Lamb” Toast Green Vegetable Ice Cream” or Baked Alaska” Cake™ Hot Cocoa*" Whipped Cream Lamb Chops” (boned) or Hamburg Patties™ Creamed Potatoes’ or Candied Sweets*" Green Vegetable Orange Rolls” Ice Cream™, Plain or with Chocolate Sauce™, Maple Sirup, Butterscotch Sauce™, or Crushed Strawberries or Raspberries Cake™ PICNIC SUGGESTIONS Keep a basket with the necessary equipment. A gallon jug for fresh water is useful. Carry charcoal for the fire. To broil on picnic fire: steak, sausages, Hamburg patties, lamb chops, broilers, fish, bacon. To bake or roast in hot coals: small boneless ham, chicken, clams, eggs, potatoes, corn. - To reheat on fire, or to carry in thermos jugs or other container wrapped in thick layer of newspaper. Pot roast of Beef”’, Beef and Vegetable Soup™, Boston Baked Beans”, Chicken Fricassee™, Smothered Chicken™, etc., Creamed Potatoes’, Creamed or Buttered Vegetables. To serve cold. Beef or Veal Loaf™, Baked’ or Boiled -. Ham", Roast Chicken™ or other roast meats. Chicken Salad™, Macédoine Salad™’, Potato Salad™, whole tomatoes, lettuce and other salad ingredients washed and dried. Carry French dressing™ in a tightly corked bottle. Small figures refer to the pages where recipes appear in this book. CGEBA PUD ER a2. For uniform success with recipes, choose the proper equipment, measure accurately, follow the required mixing methods, and use the correct cooking process. EFFICIENT COOKING EQUIPMENT On the opposite page is an efficient kitchen helper made, with its frame, of an adequate collection of utensils for preparing and mix- ing most foods. The proper equipment nee not be extensive, but it should be selected with care.

Boston Cooking-School cook book