For Luncheon and Supper Guests E-Book

Alice Bradley

• Herausgeber: Science & Technology Publishing
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 62

Veröffentlichungsjahr: 2025

Beschreibung

For Luncheon and Supper Guests by Alice Bradley is a charming and practical cookbook first published in the early 20th century, designed to inspire hosts and hostesses with a delightful array of recipes and menu ideas for entertaining. The book offers a comprehensive guide to planning and preparing meals for social gatherings, focusing on luncheons and suppers, which were popular forms of entertaining during the era. Bradley, who was the Principal of Miss Farmer’s School of Cookery in Boston, brings her expertise and passion for culinary arts to every page, providing readers with both classic and innovative dishes that are sure to impress guests. The book is organized into themed menus for various occasions, such as informal luncheons, formal suppers, and special events, making it easy for readers to find inspiration for any gathering. Each menu is thoughtfully curated, balancing flavors, textures, and colors to create harmonious and visually appealing meals. Recipes range from elegant appetizers and savory main courses to delectable desserts and refreshing beverages, all accompanied by clear instructions and helpful tips for preparation and presentation. Bradley emphasizes the importance of hospitality and the joy of sharing good food with friends and family. She offers advice on table settings, serving etiquette, and time-saving techniques, ensuring that even novice cooks can host with confidence and style. The book also reflects the culinary trends of its time, featuring both traditional American fare and international influences, providing a fascinating glimpse into the dining customs of the early 1900s. With its blend of practical guidance, creative recipes, and timeless wisdom, For Luncheon and Supper Guests remains a valuable resource for anyone interested in the art of entertaining. Whether planning an intimate gathering or a festive celebration, readers will find inspiration and confidence in Alice Bradley’s expert advice, making every meal a memorable occasion.

Leseprobe

FOR LUNCHEON AND SUPPER GUESTS

TEN MENUS MORE THAN ONE HUNDRED RECIPES

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"

WHITCOMB & BARROWS BOSTON, 1923

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.

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 ½ pound butter 6 eggs ½ pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint ½ can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing ½ pint raspberry or strawberry syrup ¼ pound figs 2 ounces walnut meats 1 ounce tea ⅛ pound cocoa 1 loaf sandwich bread ½ 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 ½ 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 ⅓ cup sugar 1 tablespoon lemon juice ½ cup orange juice ½ 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.

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 ¼-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 sauté 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.

HOT HAM SANDWICHES

GRAPE OR CURRANT JELLY

Wash and pick over