NUT BRITTLE

Put
  1/2 cup sugar and
  1/2 cup water in saucepan and boil quickly until syrup is a golden
brown.  Remove from fire, add
  2/3 cup chopped nut meats and turn into lightly greased pan.  Cool and
pound until broken into very small pieces.

GINGER PUFFS

Beat
  1 egg until light, add
  1/2 cup sugar
  1/2 cup molasses and
  1/4 cup shortening melted in
  1/2 cup warm water.  Add
  2 cups pastry flour sifted with
  1 teaspoon cinnamon
  1 teaspoon ginger
  1 teaspoon soda and
  1/2 teaspoon salt.  Combine mixtures and bake in small greased tins
for 12 to 15 minutes at 400 degrees F. Frost if desired with
  Cheese Frosting.

CHEESE FROSTING

With wooden spoon work
  1 cream cheese until creamy and add gradually
  1 1/2 cups confectioners’ sugar.  Beat
  1/2 egg white until stiff and gradually beat in the cheese mixture. 
This frosting may be put on cookies or cake by forcing through a pastry
bag and fine tube or paper cone, making lines or other decorations. 
It may be colored if desired.

SPICED SYRUP FOR TEA

Put in small saucepan
  1 cup water and
  1/2 cup sugar.  Heat to boiling point and when sugar is dissolved add
  1 tablespoon whole cloves, crushed and a
  2 inch piece stick cinnamon broken in pieces, tied together very loosely
in a piece of cheesecloth.  Boil gently to 215 degrees F. or to a thin
syrup.  When cool add juice of
  2 lemons.  Serve in small bowl, using
  1 tablespoon syrup in each cup of tea.

* * * * *

MENU IV

Rose Apples en Surprise
Mock Lobster a la Newburg in Timbale Cases
Bacon Salad or Potato and Egg Salad
Corn Meal Rolls
Orange Mousse
Sour Cream Drop Cookies
South American Chocolate

PRELIMINARY PREPARATIONS

Cookies made
Lettuce washed and put on ice
Dry ingredients and shortening for rolls mixed
Tins greased
Filling mixed for rose apples and rose apples chilled
Timbale cases made.  May be reheated while cooking Newburg
Dressing made, all but bacon fat
South American chocolate prepared
Mousse made and packed, 4 to 6 hours in advance
Dry ingredients measured for Newburg
Fish cooked and flaked
Bacon cut in small pieces or
Materials prepared for potato salad and dressing made

MARKET ORDER

1/2 pound bacon 2 pounds haddock 2 quarts milk 1/4 cup sour cream 1/2 cup sour milk 1 1/2 pints cream 10 eggs 1/2 pound butter 1 green, pepper 1 onion 2 lemons 1 head lettuce Parsley 2 oranges 8 rose apples (small can) or small tomatoes 8 anchovies (or 1 small bottle) 2 pimientos Brown sugar 2 ounces candied cherries 1 ounce pistachio nuts 2 ounces raisins 1 ounce nut meats 1/2 pound vanilla sweet chocolate 1/2 cup mayonnaise dressing 1 pint salad oil 1/2 ounce coffee 1/4 pound corn meal 1 teaspoon gelatin 2 pickles