This section is from the book "Meals On Wheels", by Lou Willson, Olive Hoover. See also: Larousse Gastronomique.
Routine: Peel tomatoes. Make filling. Stuff tomatoes and place in refrigerator. Clean and cook Brussels sprouts. Mix biscuits and bake. Prepare cantaloupe and clean berries. Put into refrigerator.
4 tomatoes
1 can shrimp or if fresh shrimp
Use 3 per person 1/2 cup finely cut celery
1/2 cup cooked green peas
4 whole curled shrimp
Sweet pickle
Clean canned shrimp, remove the dark vein and cut into pieces. If fresh shrimp are used, allow twenty minutes for cooking. Run cold water over them after cooking and clean as suggested above. Save four whole shrimp for garnishing.
Blend celery, peas, shrimp and onion juice with enough mayonnaise to coat the ingredients. Hollow out each peeled tomato and fill each, top with a bit of mayonnaise, a dash of paprika and one whole curled shrimp over the edge of the tomato. Serve on lettuce leaf and garnish with sweet pickle.
1 quart brussels sprouts
Cut all wilted leaves away and wash thoroughly. Drop into boiling salted water and cook until tender, ten to fifteen minutes. Season and pour melted butter over them.
Hot cheese biscuits Use two cups of prepared biscuit mixture adding one half cup grated cheese before mixing with the milk or use the following:
2 cups pastry flour, sifted
Before measuring 4 teaspoons baking powder
1 teaspoon salt 4 tablespoons shortening 1/2 cup grated cheese 2/3 cup milk
Mix dry ingredients. Cut in the shortening until the mixture looks like coarse corn meal. Add grated cheese and mix well. Add milk, working only enough to combine the ingredients. Turn out on floured board. Pat to one half inch thickness and cut, using biscuit cutter or small tumbler. Place on slightly greased pan and bake for ten to twelve minutes in a hot oven (450º) or until a light golden brown.
1 cantaloupe 1 pint raspberries
Confectioners' sugar
Cut cantaloupe crosswise into four slices, remove seeds and peel. Fill each ring with sweetened berries.
 
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