Lessons in cooking through preparation of meals

SALTED ALMONDS BONBONS Color Scheme — Red, Green and White. Table Decoration The following is a simple and effective table decoration. Lay an open work centerpiece over a foundation of red paper. Outline with sprays of holly. Heap cotton lightly in the center and sprinkle with diamond dust. In the midst stand a pretty deer. Fasten red baby ribbon to its neck and extend to each place, tying a sprig of holly or a favor to the end and lay on each napkin. A Santa Claus standing at the head of the deer adds greatly to the effect. Shrimp Cocktail Wash the contents of i can of dry shrimps in cold water. Let lie for 15 m in salt water. Drain, split them in half lengthwise. Remove the intestinal canal which lies along the back and looks like a tiny black thread. Arrange lettuce leaves on a salad plate and lay the halves of the shrimps, split side down, in a circle. Set a tiny cup filled with cocktail sauce in the center. The cup may be any one of the varieties of the little paper cups that would be suitable to the occasion, or may be the halves of small lemons, the pulp being removed and the edge cut in points. One can of shrimp serves eight. Cocktail Sauce Mix 2 T prepared horseradish, 2 drops of Tabasco sauce, juice of I lemon, Yz c red tomato catsup, and a dash of cayenne. Serve with the cocktail. Apple and Prune Stuffing Mix well 3 c dry bread crumbs with 2 T melted butter, I t salt, a dash of pepper and paprika, and >4 t thyme. Then add i c tart apples cut into cubes, ^ c stoned raw prunes, and ^ c English walnuts broken into pieces. Roast Goose Follow directions for dressing a fowl given in Part III. Be sure to scrub well both inside and out using plenty of soap or soda. Then rinse with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal proportions. Season with salt and pepper. Bake about 3 h basting from time to time with the fat as it cooks out. Then pour the fat from the pan and baste occasionally with water during the last hour. For an 8 pound goose allow 4 h at a very low temperature. Turnip Souffle To 3^ c thick White Sauce (p. 38) add i c turnips, cooked and mashed, and the yolks of 2 eggs beaten well. Season with salt and pepper and then cool. Cut and fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish and bake in a slow oven about 40 m or until firm. Waldorf Salad Select even-sized^ well-colored, red Jonathan apples. Cut a slice from the stem end thick enough to include the stem which will serve for a handle. Scoop out the center of the apple, being careful to keep the pieces large enough for the salad, leaving a perfect shell. Mix the apple with an equal quantity of celery, J/2 c Malaga grapes, halved and seeded, and ^ c English walnuts. Mix with Cream Sauce, p. 99. Fill the apple shells with the salad and cover with the tops. Serve on lettuce leaves on salad plates. If there is too much to fill the apples put into a bowl and cover tightly with a wet cloth. Snow Balls Cream 3^ c butter, add gradually i c sugar, and alternate y2 c milk with 2% c flour sifted with 3^ t baking-powder. Then cut and fold in the whites of 4 eggs beaten stiff. Steam 35 m in buttered cups. Turn out on serving plates and pour Strawberry Sauce around. Strawberry Sauce