This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...rum and one of sugar to each and cover with French dressing. T FRATERNITY T PUT the oranges on ice for at least an hour before using. Cut a piece from the top of each, quarter the peel half way down and roll it back and scoop out the pulp. To this add shredded pineapple, sliced bananas, and one ...
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...rum and one of sugar to each and cover with French dressing. T FRATERNITY T PUT the oranges on ice for at least an hour before using. Cut a piece from the top of each, quarter the peel half way down and roll it back and scoop out the pulp. To this add shredded pineapple, sliced bananas, and one maraschino cherry to each orange. Toss all together and return to orange shells and fill remaining space with sherry and sugar, and serve on lettuce cups. 4? GOOCHE T PARE three juicy apples and cut into dice. Peel two lemons and cut into smaller dice and mix thoroughly with a stalk of chopped celery, cover with mayonnaise dressing and serve on lettuce leaves. T HAVANA r SELECT the firm, small cantaloup melons and lay on ice until nearly frozen. Just before serving cut in half, scrape out the seeds, and cut from the rind the ripe portion; clean and smooth the empty shells. Divide the ripe parts into small bits, and heap these with chunks of ice in the empty melon, and pour over all French dressing. Arrange grape leaves on each plate, on which place the half of each melon. T IMPERATRICE T TAKE whole pears and cook with their stems on in as little water as possible, with sugar and a little ginger; drain off all the juice and lay, with stems up, in a deep glass dish and put on the ice. Break up with a fork a cream cheese, and pour the syrup of the pears over this and add a rich French dressing made with much lemon-juice and no onion. Blanch a few almonds and chop fine, and a few maraschino cherries cut fine, and scatter over the pears and pour over the dressing. Serve with hot crackers. T MACEDONE T TAKE two ripe peaches; peel, and quarter the pulp; one grapefruit, free from all the white, and cut in bits; chip cutup pears; some acid plums peeled and...
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