The Globe Cooking School Menu and Pantry Notes
A collection of tea mixes and syrups for entertaining including orange pekoe tea with spiced syrup, lemon juice, and grape juice blends. chocolate candy cake balls and two desserts using cornstarch and gelatin. a maple sauce for ice cream. and a feature on canned meats with ready to heat options. Also includes a chilled fruit salad with cream cheese and olives, and a jellied fruit salad with frozen mayonnaise.
The Art and Etiquette of Carving and Tea
A discussion on carving etiquette highlights the host’s role, the carver’s tools, and guest decorum. It recalls medieval officers of the mouth and notes modern shifts to expert amateur carvers, stressing technique, preparation, and proper tea serving practices.
MENTIONED IN THIS ARTICLE
Frederick Hackwood
Fruited Gelatine Mold and Frozen Mayonnaise Treats
A recipe outlines soaking gelatine, dissolving, and mixing with sugar and lemon juice. It instructs folding in cut fruit then setting in the ice box to thicken and mold. A frozen mayonnaise dessert blends whipped cream, mayonnaise, and grenadine, then freezes in ice cube trays.
Salad Enhancement Describes Pink Color From Syrup
A note describes using syrup to tint mayonnaise pink, claiming the hue improves the salad’s appeal. The description emphasizes visual effect and garnish value.
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