Part 4

Beverages Page Chocolate 32 Chocolate Malted Milk 32 Cocoa 32 Coffee 32 Egg Nog 32 Cakes and Cookies Caramel Nut Cake 18 Spice Cake 18 Devil’s Food Cake 17 Fudge Squares 18 Lemon Cocoanut Cookies 18 Plain Cake 17 White Cake 18 Cake Icings Caramel Icing 26 Fudge Icing 26 Opera Icing 26 Uncooked Chocolate Icing 26 Candies Carnation Fudge 27 Cocoanut Cream Candy 28 Cream Caramels 27 Opera Caramels 28 Peanut Butter Fudge 27 Penoche 28 Pralines 28 Desserts, Gelatine Chocolate Charlotte 23 Macaroon Dessert 23 Pineapple Bavarian Cream 23 Prune Cream 23 Desserts, Ice Creams Banana Ice Cream 24 Chocolate Ice Cream 24 Orange Sherbet 24 Pineapple Ice Cream 24 Desserts, Miscellaneous Cheese Torte 25 Cup Custard 25 Strawberry Shortcake 25 Desserts, Puddings Caramel Tapioca 22 Chocolate Blanc Mange 21 Chocolate Bread Pudding 22 Cocoanut Blanc Mange 21 Date Tapioca Cream 22 Lemon Rice Cream 22 Pineapple Rice Pudding 22 Dessert Sauces Butterscotch Sauce 26 Fudge Sauce 26 Fish Salmon Croquettes 8 Shrimp Wiggle 8 Tuna Fish a la King 8 Meats Beef Loaf 10 Carnation Baked Ham 9 Carnation Veal Birds 10 Chicken A la King 9 Creamed Chipped Beef 9 Creamed Sweet Breads 10 Pork Chops and Potatoes 10 Miscellaneous Baked Eggs a la Carnation 29 Carnation Sandwich Filling 29 Clam Chowder 31 Corn Chowder 31 Doughnuts 31 Griddle Cakes 30 Waffles 31 Welsh Rarebit 29 Whipped Carnation 31 Yeast Bread 30 Cinnamon Rolls 30 Clover Leaf Rolls 30 Pastry Butterscotch Pie 19 Chocolate Pie 20 Lemon Cream Pie 20 Pineapple Pie 20 Plain Pastry 19 Pumpkin Pie 19 Quick Breads Baking Powder Biscuits 16 Dutch Apple Cake 15 Emergency Biscuits 16 Graham Date Muffins 15 Jiffy Coffee Cake 15 Nut Bread 15 Pin Wheel Biscuits 16 Plain Muffins 15 Scones 16 Salads Peach 14 Stuffed Celery 13 Tomato 13 Salad Dressings Carnationnaise (Mayonnaise) 14 Cooked Salad Dressing 14 Fruit Salad Dressing 14 No Egg Mayonnaise 14 Thousand Island Dressing 14 Sauces Caper Sauce 7 Cheese Sauce 7 Egg Sauce 7 Mock Hollandaise Sauce 7 Pimiento Sauce 7 White Sauce 7 Soups Cream of Celery 6 Cream of Mushroom 6 Cream of Pea 6 Cream of Potato 6 Cream of Tomato 5 Garnishes 5 Oyster Stew 6 Vegetables Baked Cauliflower 12 Corn Souffle 11 Creamed Vegetables 12 Scalloped Cabbage 11 Spinach au Gratin 11 Stuffed Potatoes 12

_Table Setting and Service_

When setting the table for luncheon or dinner, lay a plate for each person served. At the right of each plate place an oyster fork, soup spoon, and knives in the order they are to be used, the one first used farthest from the plate. At the left of the plate lay the forks in the order used, the one farthest from the plate to be used first. Always have the tines of the forks and the bowls of the spoons turned upward and the cutting edges of the knives turned toward the plate.

Place a napkin, folded, at the left of the fork; or when soup is served, the napkin may be folded and placed on the plate with a roll or small piece of bread partly folded within it. Set the glass for water above the knife.

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.

—Some recipes do not mention oven temperature; no attempt has been made to guess what should have been specified.