s with Cream and Nut Brittle
Ginger Puffs
Spiced Tea

PRELIMINARY PREPARATIONS

Pickled ripe cucumber rings prepared in the fall or purchased in bottles,
or other sweet pickle or olives
Consomme ready to reheat
Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared

MARKET ORDER

1 pair sweetbreads
1/2 pound bacon
1/2 pint cream
1 pint milk
1/2 pound butter
6 eggs
1 head lettuce
1 cucumber
3 ounces nut meats
1 quart can tomatoes
1 pint chicken stock or
2 chicken bouillon cubes
1 can apricots
1 loaf bread
Pickles or olives
1/2 cup pearl tapioca
1/2 pint mayonnaise dressing
1 cream cheese
1/2 pound confectioners' sugar
1 ounce tea
2 lemons

TOMATO CONSOMME WITH PEARLS

Soak
1/2 cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.
Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1
pint water. Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand
20 minutes. Strain through double cheesecloth, add tapioca drained from
water and rinsed. Reheat and serve in bouillon cups. A bit of
Red coloring may be added to intensify the color.

CREAM MUFFINS

Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
1/2 teaspoon salt. With fingers rub in
1/4 cup butter or margarine, add
2 eggs well beaten and
7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans or
small fancy shaped tins and bake 12 minutes at 400 degrees F., and
5 minutes at 450 degrees F. Makes 16 small muffins.

CLUB SANDWICH WITH SWEETBREADS

When brought from market soak
1 pair sweetbreads 1 hour in
Water with
1 tablespoon vinegar. Parboil 20 minutes in
1 cup milk. Cool in cold water, drain and cut in slices. On serving plate
for each person place
1 slice toast spread to the edges with
Butter worked until creamy. Cut in two diagonally and cover with
1 or 2 washed and dried
Lettuce leaves, and with
Mayonnaise dressing. On lettuce place a layer of
Sweetbread slices, cover with
Slices of cucumber which have been dipped