Chapter 10
Chapter 10 of Ice Creams, Water Ices, Frozen Puddings. For more information or to volunteer, please visit LibriVox.org. Recording by Jennifer Painter. Ice Creams, Water Ices, Frozen Puddings by Sarah Tyson Heston Rorah. Chapter 10. Refreshments for Affairs.
In arranging this matter, I have made an earnest effort to be of service to the housewife without or with one maid, as well as to those who are fortunate enough to have trained help. It is perhaps unnecessary to say that elaborate refreshments are entirely out of place at small afternoon or evening cards. An ice with a wafer or cake and coffee served on card tables are sufficient. A salad with bread and butter sandwiches and coffee, or a salad sandwich with coffee, make a nice combination. Hot dishes, even light entrees, seem to call for a dessert, or another course and coffee.
For wedding and other large receptions, serve a greater variety of dishes. Jellied meats, boned chicken, salads, sandwiches, ices, cakes and coffee. In winter, creamed dishes may be served in paper cases on the same plate with salads and other cold dishes. Serve coffee in small cups after refreshments. Many so-called elaborate dishes are quite easily made and entrees are frequently quite as good when re-warmed.
Chicken croquettes may be made and fried early in the day, ready to re-warm on brown paper in a baking pan in a hot oven, 10 minutes before serving time. Sandwiches will keep perfectly well for several hours if wrapped in a damp towel and closed in a tin bread box. Salad sandwiches are better, however, if made as near serving time as possible. If a large reception is to be given, even with good help, prepare as many dishes as possible the day before to avoid confusion on the fixed day. Refreshments for small affairs need not necessarily cost much time or money.
A half cup full of chopped leftover steak, a couple of chops or a bit of chicken or a box of sardines make a good foundation for moulds of tomato jelly. Served with bread and butter sandwiches and coffee, they are quite sufficient for afternoon or evening cards. Many of the ices in this book are new and attractive. The new sorbets are liked by those who are always striving for a change. Many are old and reliable.
At larger fairs, serve from the dining table. At card parties, large and small, serve on the card tables, using a small tea cloth on each table At afternoon teas, serve from the tea table in the drawing room At lawn parties, serve from a large table on the lawn Small tables may be placed here and there for the convenience of guests
Every day afternoon tea may be served in the summer on the porch, in the winter in the living room or library. If two dishes only are served, be sure that they harmonise with each other and with the manner of service. Suitable and hygienic combinations are always to be considered, but the aesthetic side seems to me of equal importance. Coffee for large home affairs. Allow 11 ounces of finely ground coffee
to each gallon of water. This will serve 25 persons with one coffee cup each and 40 persons with after-dinner cups. The better way to make a large quantity of coffee without an urn is to purchase a new wash boiler. Wash it and put in the required quantity of water, cold. Weigh the coffee and divide it into half pound lots. Put each lot in a small cheesecloth bag. Tie the top of the bag allowing room for the coffee to swell. Put the bags in the water an hour before serving time.
Bring slowly to a boil and then boil rapidly for five minutes. Remove the bags at once pressing them well. Keep the coffee very hot until it is all served. Coffee is not spoiled by being kept at boiling point for some time if the grounds are removed. End of chapter 10.
