The Handbook of Optical Communication Networks 1st Edition Mohammad Ilyas
The Handbook of Optical Communication Networks 1st Edition Mohammad Ilyas
The Handbook of Optical Communication Networks 1st Edition Mohammad Ilyas
The Handbook of Optical Communication Networks 1st Edition Mohammad Ilyas
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51. Cut marshmallows into small pieces and dissolve in top of double
boiler and add sugar and boiling water and heat thoroughly; add
orange extract. Let cool and serve.
Medium White Sauce
6 tbs. butter
6 tbs. flour
3 cups scalded milk
Melt butter, add flour, and blend. Add scalded milk. Cook on LOW
heat, stirring frequently until thick. Cool. Add salt and pepper just
before serving.
Nut Sauce
1½ cups sugar
1 cup chopped walnut meats
½ cup water
1 tsp. vanilla
⅛ tsp. salt
Boil sugar and water to a thick syrup, add nuts, salt, and extract.
Serve on ice cream, hot or cold.
Orange Sauce
4 whites of eggs
3 oranges
4 tbs. confectioners’ sugar
1 tsp. lemon extract
52. 26
Beat whites of eggs until stiff, add sugar and beat again, then
add grated rind and strained orange juice and lemon extract.
Stir the mixture well.
Thin White Sauce
6 tbs. butter
3 tbs. flour
3 cups scalded milk
Melt butter, add flour, and blend. Add scalded milk. Cook on LOW
heat, stirring frequently until thick. Cool. Add salt and pepper just
before stirring.
Whipped Cream Sauce
½ cup confectioners’ sugar
1 cup heavy cream
1 tsp. vanilla extract
Whip cream until stiff, beat in sugar and vanilla. Chill and serve on
any frozen dessert. Chopped candied fruit or nuts may be added to
this sauce, or ½ cup maraschino cherries, chopped fine.
53. FROZEN SALADS
Chicken Salad
4 cups cooked chicken
4 cups celery
¼ cup finely-chopped sweet cucumber pickles
⅔ cup cooked salad dressing
1 tbs. lemon juice
Salt and pepper to taste
2 tbs. mayonnaise dressing
Cut chicken in ½-inch pieces and cut celery in small pieces. Mix
together. Add pickles, cooked salad dressing, and lemon juice. Mix
by tossing together with two forks. Add mayonnaise. Freeze.
Frozen Cheese Salad
¾ lb. roquefort cheese
1½ cups butter
1 tsp. paprika
1½ tsp. salt
⅛ tsp. red pepper
2 tbs. chopped olives or pickles or chives
1 cup cream
Shred cheese and beat it thoroughly with the butter, add the
seasoning, olives, and cream. Freeze.
54. 27
Frozen Cheese Salad
¼ cup scalding milk
½ lb. roquefort cheese
1 cup whipping cream
3 tbs. crushed and drained pineapple
6 chopped stuffed olives
Mash the cheese with a fork, add the scalding milk, and work to a
smooth paste. Add the crushed pineapple and chopped olives, then
fold in the cream whipped until it holds its shape. Freeze.
Frozen Cheese and Prune Salad
1½ cups cooked prune pulp
4 tsp. lemon juice
1½ tbs. sugar
⅓ cup finely-chopped pecans
½ cup mild American cheese, freshly grated
½ cup whipping cream
Remove the stone from cooked prunes and rub through a
sieve, enough to measure 1½ cups. Add the lemon juice,
sugar, and pecans. Fold the grated cheese into the cream whipped
but not stiff. Freeze.
Frozen Fruit Salad
1 cup grated canned pineapple
1 cup white grapes (Seeds removed and chopped fine)
1 cup sliced bananas
1 tsp. salt
½ cup powdered sugar
1 cup orange juice and pulp
55. ¼ cup lemon juice
1 cup apples (chopped fine)
½ cup English walnuts (chopped fine)
2 tbs. powdered gelatine
Mix the fruit, celery, and nuts. Season with salt and sugar. Add
gelatine which has been softened in 2 tbs. cold water and dissolved
over boiling water. Freeze.
Frozen Fruit Salad
4 beaten egg yolks
¼ cup sugar
¼ cup vinegar or lemon juice
⅛ tsp. salt
2 cups whipping cream
Mix the beaten egg yolks with the sugar, add the vinegar or lemon
juice and salt, and cook in a double boiler until thick, stirring
occasionally. Cool and add the cream which has been whipped until
thick. Add the following:
3 cups diced, drained, canned pineapple
½ cup cut maraschino cherries
12 marshmallows cut into pieces
1 cup blanched and chopped almonds or other nut meats
Mix and freeze.
Frozen Tomato Salad
7 cups tomato juice and pulp
1 tsp. minced onion
3 tbs. sugar
56. 28
½ tsp. paprika
1 tbs. vinegar
1 tsp. salt
¼ tsp. black pepper
Press tomatoes through a sieve, add paprika, onion, vinegar, sugar,
salt, and pepper. Let stand 1 hour. Freeze.
Frozen Vegetable Salad
1 cup cottage cheese
1 tbs. mayonnaise
1 tsp. salt
1 cup canned or diced fresh tomatoes
2 tbs. minced red pepper
2 tbs. minced green pepper
1 cup whipping cream
½ cup cooked and chopped green beans
Break up the cottage cheese and stir in the mayonnaise and salt.
Run the canned tomatoes through a sieve to remove the more solid
parts. Fresh tomatoes are peeled, diced quite finely, and used
without draining. Add the chopped green beans and minced peppers
to the cottage cheese mixture. Whip the cream and fold in last.
Freeze.
Miss B. Hammer, Iowa.
57. MAIN DISHES
Chicken Mousse
2 cups chicken, chopped fine
2 cups heavy cream
1 tsp. salt
⅛ tsp. cayenne pepper
1 cup chicken stock
1 tbs. powdered gelatine
¼ tsp. black pepper
⅛ tsp. nutmeg
1 tbs. cold water
Chop chicken to almost a paste and press it through a sieve. Season
with salt, pepper, and nutmeg. Heat chicken stock and add gelatine
which has been softened in the cold water, mix with chicken. Whip
cream and add. Freeze.
Chicken Mousse in Patty Shells
3 egg yolks
1 cup hot chicken stock
Salt, white pepper, paprika
1 tsp. gelatine
1 tbs. cold water
⅔ cup cooked, chopped chicken
⅓ cup minced cashew nuts
1 cup whipping cream
6 patty shells
58. Sliced cherries
Beat the egg yolks lightly, add the chicken stock, and cook over hot
water until thick, smooth sauce is formed, stirring occasionally.
Remove from the stove, and add the gelatine which has been
soaked in the cold water for 5 minutes, then add the chicken and the
minced cashew nuts or pecans. Cool and fold in the cream which has
been whipped until thick but not stiff. Freeze.
Mrs. K. S. Scott, Washington.
Frozen Chicken Pie
1 tbs. butter
1 tbs. flour
1 cup milk
1 tbs. gelatine
1 tbs. cold water
¼ cup mayonnaise
Salt
1 tbs. lemon juice
1½ cups cold diced chicken
½ cup white grapes cut in half
½ cup diced celery
½ cup blanched and chopped almonds
½ cup whipping cream
8 individual pastry shells
Melt the butter in a saucepan. Add the flour and smooth to a paste.
Add the milk and stir until a thin, smooth white sauce is formed. In
the meantime soak the gelatine in the cold water for 5 minutes, then
add to the hot sauce and stir until the gelatine is dissolved. Cool and
add the mayonnaise, lemon juice, chicken, grapes, celery, and
almonds. Whip the cream until thick but not stiff, fold into the
mixture, and season to taste with salt. Freeze.
59. 29
Mrs. H. P. Gregory, Illinois.
Frozen Chicken a la King
Make a cream sauce of the following:
1½ tbs. butter
1½ tbs. flour
½ cup chicken stock
2 egg yolks
½ cup cream or undiluted evaporated milk
When thick, remove from the heat and add the beaten yolks
of the 2 eggs, return to the stove, and cook 1 minute.
Meanwhile prepare the following ingredients:
1 cup finely-minced chicken
¼ cup thinly-sliced stuffed olives
¼ cup sliced, canned mushrooms
¼ cup ground nut meats, preferably almonds or cashews
½ cup whipping cream
2 egg whites
Add the chicken, olives, mushrooms, and nut meats to the cream
sauce, and chill. When cold, fold in the cream, whipped, then the
beaten egg whites, and freeze.
Mrs. T. Lessmeister, Illinois.
Frozen Crab Meat in Tomatoes
2 cups canned tomatoes
2 whole cloves
1 small onion, minced
60. ½ tsp. celery seed
1 tbs. sugar
1 tsp. salt
⅛ tsp. white pepper
1 tbs. lemon juice
1 tbs. gelatine
2 tbs. cold water
1 cup crab meat
3 tbs. finely-diced green pepper
1 cup whipping cream
Combine the tomatoes, cloves, onion, celery seed, sugar, salt, and
white pepper, and simmer for 15 minutes. Strain, add the lemon
juice and the gelatine which has been softened in the cold water for
5 minutes. Chill and, when beginning to thicken, fold in the crab
meat (flaked and drained of any juice), the minced green pepper,
and the whipped cream. Freeze.
Mrs. D. L. McKnight, Ohio.
Ham Mousse
1 tbs. gelatine
¼ cup cold water
¼ cup boiling water
¼ cup mayonnaise
2 cups finely-chopped cooked ham
10 ripe olives, minced fine
1½ cups whipping cream
Salt to taste
1 tsp. prepared horseradish
Soak the gelatine in the cold water for 5 minutes. Add the boiling
water and stir until the gelatine is dissolved. Cool and add the
61. 30
mayonnaise, horseradish, ham, and olives. Fold in the cream
whipped until it holds its shape. Season to taste with salt. Freeze.
Ethel Schaefer, Texas.
Ham and Chicken Mousse
3 egg yolks
1½ cups scalded milk
1 tbs. gelatine
¼ cup cold water
½ cup tomato juice
1 cup chopped cooked ham
1 cup chopped cooked chicken
½ cup finely-grated American cheese
Salt and pepper
1 tbs. chopped pimento
1 cup whipping cream
Beat the egg yolks, mix with the scalded milk, and cook in a
double boiler, stirring often until the mixture thickens slightly.
Soak the gelatine in the cold water for 5 minutes and dissolve in the
hot tomato juice. Add to the hot custard mixture and stir until
thoroughly mixed. Add the ham, chicken, cheese, pimento, salt and
pepper to taste, and cool. Fold in the cream whipped until it holds its
shape. Freeze.
Mrs. A. E. Taylor, West Virginia.
Rice and Chicken Luncheon Dish
1 tbs. gelatine
2 tbs. cold water
1 cup hot, well-seasoned chicken stock
62. 2 cups cooked and drained rice
1½ cups chopped cooked chicken or fish
¼ cup finely-cut pimentos
Salt to taste
1½ cups whipped cream
Soak the gelatine in the cold water for 5 minutes. Add the hot
chicken stock and stir until the gelatine is dissolved. Cool and add
the rice, chicken, pimentos, and season to taste with salt. Fold in the
cream which has been whipped until thick but not stiff. Freeze.
Mrs. J. A. Dresp, So. Dakota.
Tomato Mousse
3 lbs. tomatoes
1 bay leaf
1½ tsp. salt
1 tsp. pepper
3 tsp. sugar
2 cloves
½ tsp. celery salt
1 tbs. vinegar
1 cup water
4 tbs. tomato catsup
1½ cups whipped cream
¾ cup milk
Crisp lettuce leaves
Wash and dry tomatoes, cut them in quarters, put them into a
saucepan with water and seasonings. Stir over the fire until reduced
to a pulp, simmer 5 minutes and rub tomatoes through a sieve, then
allow to cool. Beat up cream until thick, add milk and 2½ cups of
the tomato purée. Freeze.
63. 31
Tuna Fish Mousse
1 tbs. gelatine
¼ cup cold water
¾ cup tart mayonnaise
1 cup whipping cream
1½ cups flaked tuna fish
½ cup finely-chopped celery
2 tbs. minced parsley
½ cup chopped fresh cucumber
2 tbs. chopped stuffed olives
½ tsp. salt
½ tsp. paprika
Soak the gelatine in cold water for 5 minutes, dissolve over hot
water, and add gradually to the mayonnaise. Whip the cream until
thick and fold into the mayonnaise mixture. Add the remaining
ingredients and freeze.
Mrs. F. Barnhill, Ohio.
67. Grape Juice Frappe No. 1
Grape Juice Frappe No. 2
Orange Frappe No. 1
Orange Frappe No. 2
Pineapple Frappe
Raspberry Frappe
Spiced Grapefruit Frappe
Strawberry Frappe No. 1
Strawberry Frappe No. 2
Creme de Menthe Ice
Ginger Ale Ice
Grape Juice Ice
Lemon Ice
Lemon Water Ice
Mint Ice
Orange Ice No. 1
Orange Ice No. 2
Pear Ice
Strawberry Ice
Caramel
Chocolate
Fruit
Hot Maple
Lemon Cream
Marshmallow
Medium White
Nut
Orange
Thin White
Whipped Cream
Chicken
Frozen Cheese No. 1
Frozen Cheese No. 2
22
22
22
22
22
22
22
23
23
23
23
23
23
23
24
24
24
24
24
SAUCES
24
24
25
25
25
25
25
25
25
26
26
FROZEN SALADS
26
26
26
68. Frozen Cheese and Prune
Frozen Fruit No. 1
Frozen Fruit No. 2
Frozen Tomato
Frozen Vegetable
Chicken Mousse
Chicken Mousse in Patty Shells
Frozen Chicken Pie
Frozen Chicken a la King
Frozen Crab Meat in Tomatoes
Ham Mousse
Ham and Chicken Mousse
Rice and Chicken Luncheon Dish
Tomato Mousse
Tuna Fish Mousse
26
27
27
27
27
MAIN DISHES
28
28
28
28
29
29
29
30
30
30
69. Transcriber’s Notes
Silently corrected a few typos.
Retained publication information from the printed edition: this
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