Child's Fourth Of July Party - Lesson 240
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Child's Fourth Of July Party - Lesson 240
Salmon Croquettes
New Potato Balls In Cream Red Radishes
Red Beets
Raspberry, Pineapple, And Plum Salad
With
Lemon Cream Sauce
Strawberry Ice Cream Cookies
Torpedo Candies
Colors - Red, White And Blue
Table Decorations - Flag napkins may be used, and an eagle with flags crossed at each side of it for a center decoration.
Salmon Croquettes
Remove skin and bones from 1 large can of salmon, break into small pieces. Add to 1 c Thick White Sauce, with I t salt, few grains cayenne, 1 t lemon juice, shape and cool. When ready to fry, egg and crumb and fry in deep fat to a delicate brown. In this case shape as firecrackers, sticking a piece of spaghetti in one end to simulate the fuse.
Raspberry, Pineapple And Plum Salad
Wash and hull I c red raspberries, add 1/2 c pineapple cut into cubes, and I c red plums cut into quarters. Cover with Lemon Cream Sauce.
Lemon Cream Sauce
To 1/2 c cream, whipped, add 4 T sugar and 3 T lemon juice. See p. 99. Mix and pour over the salad.
Strawberry Ice Cream
See p. 350, using preserved fruit, since the fresh is unobtainable at this time. Red raspberries might be substituted.
Lemon Cookies
Cream 1 c butter, add 2 c sugar, and cream well. Add the grated rind and juice of 1 lemon, yolks of 3 eggs beaten well, whites of 3 eggs beaten stiff, about 5 1/4 c flour. Mix all well, and, if there is time, chill the dough before rolling out. Toss onto a floured board and roll very thin, cut with cooky cutter, and bake in a moderate oven until golden brown in color.
In this case color part of the dough red and make the cookies in red and white stripes put together, and cut in star shapes if possible; then frost with colored frosting.
Torpedo Candies
For Torpedoes use Wilbur's Chocolate Buds.
Preparing The Menu
In the morning prepare the dough for the rolls, then prepare and mould the croquettes, and set in a cold place. Make the Strawberry Ice Cream and when frozen pack and let stand until needed. Work down the bread dough and set to rise again, then make the cookies, and while baking prepare the fruit for the salad, and also make the Lemon Cream Sauce. Mix the fruit and let stand until ready to serve, then add the Cream Sauce. Knead the dough, shape the biscuits, and set to rise. Scrape the new potatoes and with a vegetable cutter cut into balls, and let stand in cold water until ready to cook. If possible, cut the radishes and pickled beets into stars. Mould the butter in some fancy shape. A flag or cannon ball would be very appropriate. By this time the rolls are ready to be baked, and should be put in the oven.
About 1/2 h before serving time heat the fat for the croquettes, then put the potato balls on to cook. Fry the croquettes, draining them on soft paper. Make 1 c Medium White Sauce for the Potato Balls, then put the Lemon Cream Sauce on the Salad, and put out in sherbet cups. Keep in a cool place until needed. If necessary, reheat the rolls before serving, or retard rising by setting in a cold place and bake just in time for serving.
Serve the croquettes, potato balls, radishes, beets, and hot rolls, then the salad, then the ice cream, moulded with a round scoop to represent cannon balls, cookies and candies.
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