This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A newly introduced fruit of the southern Gulf states and California. It is in apperance much like a tomato. It must be perfectly ripe when picked, otherwise the flavor is not agreeable; this renders it unsuitable to ship to distant markets. It can be dried, however, like a fig, which it resembles in its dried state, and has a very meaty, pleasant taste.
Salade Japonaise. See Salads.
A prolific sort of field pea cultivated in the western states.
Paper napkins, either plain or bordered or figured, can be bought at the notion stores at prices ranging from 50 cents to $1.00 per 100 . They are useful for picnic and festival purposes, for large catering affairs and out-door spreads. At one of the large catering undertakings mentioned in the third division of this book the contractors provided 2,000 linen napkins; a needless expense, for they had to resort to paper napkins after all on account of the want of time for laundrying the first supply.
Mixed vegetables; a garden stand for plants or flowers.
Salad of mixed vegetables.
Clear soup with various vegetables cut into small fancy shapes.
Carrots and turnips cut in shapes like large peas, with a scoop made for the purpose, string beans, cauliflower, green peas, asparagus tops or any vegetables, all of corresponding small size, cooked in seasoned broth, then tossed in glaze or meat gravy.
All dishes of meat which are served up with the jardiniere garnish around them or in the center.
There are small machines to be bought which rapidly stamp out patterns from slices of vegetables for jardiniere garnish and soups.
There are moulds of all sorts and patterns to set jellies in, one mould to be served to each person.
Set in small moulds, three kinds and colors of jelly or two jellies and one blanc mange or jaunt mange; taken out of the moulds, cut in three downwards, the sections wetted with melted jelly, replaced in the moulds, one section of each color in each mould. (See Syllabub, Aspic, Pain de Peches).
The other class are the fruit-jellies, made and eaten as preserves. Rule; One pound sugar to each pint of expressed fruit-juice, boiled together till the fruit sets as jelly, when immersed in cold water or set on ice to try. Used to eat with meat, as currant-jelly with mutton and venison, cranberry-jelly with turkey, and to spread in jelly-cakes, fill tarts, etc.
Two, three or more thin sheets of genoise or pound or other cake spread with jelly and placed one upon another.
Several fancy forms of sliced jelly cake iced or ornamented.
Deep dish with hard boiled eggs in bottom and slices of fowl, etc., seasoned with crust on top, filled with meat jelly; eaten cold.
Fruit jelly and custard mixed together; baked in a crust.
Thin sheets of spongecake spread with jelly, rolled up, wetted with syrup, rolled in sugar.