SHOREWOOD, WIS

Tel. Broadway 2854 Res. Tel. Edgewood 2462

FRANK F. SCHULTZ

REAL ESTATE— LOANS— INVESTMENTS GENERAL INSURANCE

517 East Water St. MILWAUKEE

CORSETS GIRDLES HOSIERY

LINGERIE BRASSIERES

Telephone Lincoln 212

WERNER-BENDINGER CORSET SHOP

Best Attention for All Fittings Upper 3rd St., 310 North Ave. MILWAUKEE, WIS.

John H. Lambrecht

Dealer in

PASTEURIZED CREAMERY BUTTER AND FRESH EGGS

2601 North Ave. Phone Kilbourn 1726

THE SHOREWOOD COOK BOOK 137

Orange Mousse.

Juice of 4 oranges y, pkg. Knox's gelatine

Rind of 1 orange 1 pt. whipping cream

2 c. sugar y2 c. powdered sugar

y2 c. chopped nuts Vanilla

Make a syrup of sugar and a little water, add to juice. Dissolve gelatine in one-fourth cup cold water, add one-third cup hot water, stir, add to juice, strain, and put into mold. Beat whipping cream very stiff, add powdered sugar, flavor with vanilla, if desired. Add chopped nuts, put on top of juice, cover with waxed paper, close mold, and pack in ice to freeze.

Orange Delight.

6 oranges 1 c. pineapple

Slice the oranges. Mix with pineapple, or other suitable fruit. Sprinkle generously with sugar and cover with whipped cream.

Pineapple Mousse.

2 T. Knox gelatine 3 lemons

1 can sliced pineapples 3 c. cream

I/2 c. sugar 12 T. water

Dissolve gelatine in water five minutes. Heat the pine- apple, cut into pieces and add the sugar. Pour over gelatine and stir well until gelatine is dissolved. Whip the cream and add to mixture. Lastly, add the juice of the lemons. Pour into mold. Use next day, giving it time to harden.

Macaroon Dessert.

1 pt. hot milk 1 c. cold water

5 yolks 5 beaten whites of eggs

1 c. sugar y2 c. wine

2 T. granulated gelatine % lb. macaroons

Beat the yolks with the sugar until light. Soak the gela- tine in the cold wrater, add the milk boiling hot. Stir until dissolved ; pour this gradually onto the yolks and sugar mix- ture, stirring constantly. Place on stove to reheat for about two minutes, fold in the beaten whites and pour into mold which has been rinsed with the wine and lined with the macaroons. Serve with whipped cream.

138 THE SHOREWOOD COOK BOOK

Compliments of a Friend.

THE SHOREWOOD COOK BOOK 139

Apricot Sauce.

1 c. apricot juice 1 t. cornstarch or flour

y2 c. sugar

Boil all together and strain. Use any kind of fruit juice in the same manner.

Bechamel Sauce.

3 T. butter y2 pt. well seasoned stock

3 level T. flour Parsley

4 eggs (yolks) y2 c. cream

Melt the butter and add the flour. Cook until dry, not yellow. Add the stock and put in a little parsley and simmer twenty minutes. Add the cream in which the yolks of the eggs have been beaten.

Brown Mushroom Sauce.

1 can of French mushrooms 4 T. butter

2 c. stock Salt

2 T. flour Pepper

Melt the butter and add the flour. Stir until a dark brown, then add stock gradually. When this boils, add the liquid from the mushrooms. Season and simmer twenty min- utes. Skim off any fat that may rise to the top. Add the mushrooms and simmer five minutes longer. Too much cook- ing toughens the mushrooms. This sauce may be served with any kind of roast or broiled meat. It is especially good with beefsteaks.

Epicurean Sauce.

1 T. Tarragon vinegar y> c. heavy cream

2 T. grated horseradish Few grains cayenne pepper 1 t. English mustard 3 t. mayonnaise dressing

y2 t. salt

Mix the vinegar, horseradish, mustard, salt and cayenne, add the cream, beaten stiff, and the mayonnaise dressing.

140 THE SHOREWOOD COOK BOOK

Sauce for Cauliflower.

Boil cauliflower in salted water until done and pour over it the following : Stir the yolks of two or three eggs and a little flour in some cold meat stock. Add a little of the water in which cauliflower was cooked, and a few drops of lemon juice. Boil in double boiler until it begins to thicken. Pour over the cauliflower. A little grated nutmeg may be added, if desired.

Sauce for Meat Pudding.

1 T. butter Salt

Cream Pepper

1 T. flour

Melt butter and add flour and enough cream to make creamy sauce. Add some gravy if you have it. Salt and pepper to taste. Pour over pudding. Bake one and one- half hour.

Sauce for Steamed Salmon.

1 c. milk 1 T. butter

1 T. cornstarch Pepper

Dash of red pepper Salt

1 T. catsup Pinch of mace 1 well beaten egg

Heat milk to boiling point and thicken with cornstarch. Add the liquid of the salmon, pepper, salt, butter, mace, red pepper and catsup. Add the well beaten egg last.

1 c. sugar 1 egg, well beaten

1 c. milk Flavor to taste

Pour sugar and egg into milk when boiling. Stir con- stantly. Flavor to taste. Good.

Tomato Sauce.

Y<\ c. tomato juice 1 T. relish

Little onion, cut fine

Add the onion and the relish to the tomato juice and cook until mostly all the juice is evaporated.

THE SHOREWOOD COOK BOOK 141

Tartar Sauce for Broiled Fish.

1 T. vinegar 1 T. Worcestershire sauce

1 t. lemon juice 1/3 c. butter

1 ssp. salt

Mix the vinegar, lemon juice, salt and Worcestershire sauce in a small bowl and heat over hot water. Brown the butter and strain into the other mixture.

Wine Sauce.

1 c. boiling water 1 egg

1 T. cornstarch 1 ssp. grated nutmeg

34 c. butter 3/2 c. wine

1 c. powdered sugar

Moisten the cornstarch with cold water and stir into the boiling water. Boil ten minutes. Rub butter and sugar to a cream and add well beaten egg and the nutmeg. When the cornstarch has cooked ten minutes, add wine, and pour the whole over sugar and butter, stirring until well mixed.

White Sauce.

2 T. butter 1 c. milk 2 T. flour yA t. salt Few grains of pepper

Melt butter, add flour, stir until thoroughly blended. Add milk, cook until smooth. Season.

142 THE SHOREWOOD COOK BOOK

Compliments of a Friend.

THE SHOREWOOD COOK BOOK 143