Modernistic Recipe-Menu Book

Jessie Marie DeBoth's 1929 cooking school, recipe by recipe - planked dinners, bridge parties, a Chinese supper, and a hundred kinds of Christmas cookie.

Miscellaneous Party Menus

20 recipes in this part of Modernistic Recipe-Menu Book.

Creole New Year Pudding

1/2 lb. figs 1/4 lb. grated bread crumbs 3/4 cup milk 1/4 cup sugar 3/8 cup butter 2 eggs Chop figs fine, beat sugar and egg yolks to thick…

Hot Cross Buns

2 cakes yeast 2 cups milk, scalded and cooled 2 tablespoons sugar 7 1/2 cups sifted flour 1 1/2 teaspoons salt 1/2 cup shortening 2/3 cup…

Light Omelet

For each egg allow 1/8 teaspoon salt, shake of pepper, 1 tablespoon liquid (milk, cream, stock, tomato, etc.). Break whites and yolks…

Additions Which Dress Up the Light Omelet

Three tablespoons fresh mushrooms, peeled, chopped and fried lightly in just enough shortening to keep from sticking; 1 cup stewed kidney…

To Fold and Turn Omelet

Hold an omelet pan by handle in left hand, with knife make 2-inch cuts opposite each other at right angles to handle, place knife under…

Broiled Ham, Platter Gravy

Score the fat of inch-thick slice of ham, rind removed. Broil until brown on one side, turn to other and brown that. Rub with brown sugar…

New Potatoes and Peas

Boil new potatoes and new shelled peas separately. When both are tender, combine them, butter generously, add a little cream, salt and…

Water Lily Salad

6 eggs hard cooked 1 head lettuce boiled salad dressing Wash lettuce and reserve twelve medium sized leaves and cut rest into thin shreds…

Easter Salad

Lay on individual plates four crisp pieces of Romaine in fan shape and between the stalks lay thin, wedge shaped pieces of hard cooked egg…

Angel Cream

Make angel food cake in small muffin pans. Break them in two when cold, place two parts in serving dish, pour whipped cream over each lower…

Easter Egg Desserts

Another very pretty dessert is accomplished by molding any light cream mixture, with fruit, in the large melon molds. A realistic easter…

French Vegetable Soup

Cut up equal quantities of a variety of left-over vegetables. Brown them all in frying pan with butter or margarine, add just enough water…

Pilou Francaise

2 chickens 1/2 cup rice 2 tablespoons butter 2 egg yolks Bread crumbs Boil the chickens. When done, cook the rice in the chicken broth…

Lima Beans Neufchatel

2 cups fresh lima beans (or canned ones) 1 teaspoon salt 1/4 cup butter or margarine 1 1/2 cups milk 2 beaten egg yolks Cook beans in…

Apple Meringue

Cover bottom and sides of baking pan with toasted bread, wet with hot milk. Core a dozen apples, and cook them whole. Sweeten them with…

Gai Grun Yung Waa

This is Birds Nest Soup. Combine 1/2 lb. Irish moss with 2 cups chicken stock, 1/2 lb. cooked breast meat of chicken, 1 cooked egg, 1/4 cup…

Egg Fou Yung

For each service, beat 1 egg with 1 tablespoon water, little salt and pepper. Cut 1 small onion very fine, cook 3 minutes in 2 tablespoons…

Fou Yung Sauce

Melt 2 tablespoons butter, add 1/2 slice chopped onion and 2 tablespoons bean sprouts. Add 2 tablespoons flour, smooth it with the other…

Chicken Chow Mein

Cook 1/4 pound noodles (thin string variety) in a quart of hot peanut oil till crisp, then drain them. Cut 1/2 lb. pork or chicken and 1/2…

Lai Yut

Make a pastry dough, using rice flour. Roll dough out, brush it with whites of two beaten eggs. Fold dough over several times, each time…

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