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MENU VIII

Creamed Eggs and Mushrooms with Bacon Curls
Marmalade Biscuits
Pineapple Salad
Cooked Mayonnaise Dressing
Butterscotch Parfait
Arcadia Cakes
Coffee

PRELIMINARY PREPARATIONS

Orange marmalade made at any time
Cakes made
Salad dressing made
Dry ingredients and shortening for biscuits mixed
Eggs hard cooked
Bacon rolled ready to fry
Butterscotch parfait up to point where egg whites and cream are added. 
  These may be added and mixture frozen 4 to 6 hours in advance
Lettuce washed
Pineapple and nuts cut

MARKET ORDER

1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound butter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners’ sugar 1/2 tablespoon corn syrup 1/2 pint salad oil

CREAMED EGGS AND MUSHROOMS WITH BACON CURLS

Put
  6 eggs in top of double boiler.  Cover with
  Hot water, bring to boiling point, place over boiling water or on
back of range and let stand 60 minutes.  Remove shells and cut eggs
in eighths lengthwise.  Remove skins and stems from
  1/2 pound mushroom caps and cut in slices lengthwise. 
Cover stems and skins with
  1 1/2 cups cold water, heat slowly to boiling point, simmer gently
20 minutes and strain.  Melt
  1/3 cup butter, add
  1/3 cup flour mixed with
  3/4 teaspoon salt and
  1/8 teaspoon pepper.  When smooth add
  Stock strained from mushroom skins, with enough
  Top milk or thin cream to make 3 cups.  Stir until sauce boils.  Saute
mushroom caps in
  1 tablespoon butter for 3 minutes.  Add to sauce with the
  Hard cooked eggs.  When thoroughly heated turn out on a platter and
arrange
  Bacon curls over the top.

  4 small cooked potatoes cut in pieces or
  1 cup cooked macaroni or
  1 small can asparagus cut in pieces may be used instead of
mushrooms.

BACON CURLS

Place thin strips of
  Bacon on a board and with a broad-bladed knife press strips out
as thin as possible.  Roll each slice into a curl and fasten with a
wooden toothpick.  Cook until crisp and delicately brown in hot
  Bacon fat deep enough to cover the curls of bacon. 
Drain on brown paper and remove toothpicks.

MARMALADE BISCUITS