Book/Printed Material Easy entertaining,
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Image 1 of Easy entertaining, ENTERTAINING (mohne^enclfBciumi iiion- Contributor: Benton, Caroline French
- Date: 1911
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Image 2 of Easy entertaining, JJCq^ Class Book Copyright^ COPYRIGHT DEPOSIT.- Contributor: Benton, Caroline French
- Date: 1911
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Image 3 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 4 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 6 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 7 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 9 of Easy entertaining, Po ^a EASY ENTERTAINING BY CAROLINE FRENCH BENTON Author of A Little Cook Book, Saturday Mornings, Living on a Little, etc. PUBLISHERS DANA ESTES COMPANY BOSTON m- Contributor: Benton, Caroline French
- Date: 1911
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Image 10 of Easy entertaining, -^t,-^ Copyright, igii By Dana Estes Company All rights reserved Electrotyped and Printed by THE COLONIAL PRESS C. H. Simonds Co., Boston, U.S.A. CI.A20.39G3- Contributor: Benton, Caroline French
- Date: 1911
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Image 11 of Easy entertaining, Thanks are due the editor of Harper s Bazar for permission to reproduce in this book material which appeared in that magazine under another name. Caroline French Benton.- Contributor: Benton, Caroline French
- Date: 1911
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Image 12 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 13 of Easy entertaining, Qlnnt^ttta PAGE Setting the Table ii Spring Luncheons .15 A Spring Luncheon Costing Three Dollars .21 Easter Time 29 Easter Menus 37 Easter Luncheons and Breakfasts .44 Entertaining on May Day 52...- Contributor: Benton, Caroline French
- Date: 1911
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Image 14 of Easy entertaining, vi CONTENTS PAGE Men s Dinners 178 Autumn Menus for Four Weeks 185 Afternoon Tea 190 Buffet Luncheons and Suppers 197 Mid-winter Luncheons 204 The Christmas Dinner. No. i 212 The Christmas...- Contributor: Benton, Caroline French
- Date: 1911
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Image 15 of Easy entertaining, Slt0t 0f 3(lluBtratt0nB PAGB An Attractive Dinner Table Frontispiece i^ May Day Party Cake 52 Sponge- Cake Basket for Berries 75 Miniature Trees for Dinner Favors .102 A Grape- Juice Punch with...- Contributor: Benton, Caroline French
- Date: 1911
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Image 16 of Easy entertaining,- Contributor: Benton, Caroline French
- Date: 1911
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Image 17 of Easy entertaining, Sa0g lEtttfrtamtttg SETTING THE TABLE NO one to-day thinks of laying a dinner cloth for even the simplest family meal without first putting on the pad of wool or felt which saves...- Contributor: Benton, Caroline French
- Date: 1911
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Image 18 of Easy entertaining, 12 EASY ENTERTAINING to be had with drawn -work or lace centres, but these are not practical, as they can be used for only the most formal of dinners. The plain, heavy...- Contributor: Benton, Caroline French
- Date: 1911
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Image 19 of Easy entertaining, EASY ENTERTAINING 13 are used as the fancy dictates. They may be in single sticks, grouped around the flowers in the centre, or they may be candelabra, one on either side of...- Contributor: Benton, Caroline French
- Date: 1911
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Image 20 of Easy entertaining, 14 EASY ENTERTAINING the wine -glasses,if these are used, toward the left in the order in which they are needed. Some housekeepers place the oyster fork at an angle across the ends...- Contributor: Benton, Caroline French
- Date: 1911
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Image 21 of Easy entertaining, SPRING LUNCHEONS TO find something new and lovely in the way of table decoration often seems a task, especially to a hostess who entertains frequently, and has seen many sorts of flowers...- Contributor: Benton, Caroline French
- Date: 1911
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Image 22 of Easy entertaining, 16 EASY ENTERTAINING young girls and put a halo of daisy petals around each one. Have some of the dishes of the menu in yellow and white, but not so many as...- Contributor: Benton, Caroline French
- Date: 1911
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Image 23 of Easy entertaining, EASY ENTERTAINING 17 SL freezer in ice and salt for an hour before luncheon; then it is put in sherbet -glasses, a spoonful of cordial which has been well sweetened poured over,...- Contributor: Benton, Caroline French
- Date: 1911
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Image 24 of Easy entertaining, 18 EASY ENTERTAINING prepared fruit jelly which comes in packages, to begin with; if the flowers on the table are all white, buy the strawberry jelly, but if they are violet, get...- Contributor: Benton, Caroline French
- Date: 1911
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Image 25 of Easy entertaining, EASY ENTERTAINING 19 The mint sherbet suggested for this luncheon is a lemonade in which enough mint has been cooked to flavor it; after cooling and freezing this it is put in...- Contributor: Benton, Caroline French
- Date: 1911
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Image 26 of Easy entertaining, 20 EASY ENTERTAINING with it are made by slicing day -old Boston brown bread lengthwise of the loaf and putting two slices in alternate layers with two slices of white bread, with...- Contributor: Benton, Caroline French
- Date: 1911
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Image 27 of Easy entertaining, A SPRING LUNCHEON COSTING THREE DOLLARS CAN a hostess really have a spring luncheon for six guests for three dollars? Of course she can, and an attractive and substantial meal at that,...- Contributor: Benton, Caroline French
- Date: 1911
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Image 28 of Easy entertaining, 22 EASY ENTERTAINING The fish can be any kind which is cheapest and best in your particular market; a whitefish, a large floun- der, a weakfish, or a slice of halibut will...- Contributor: Benton, Caroline French
- Date: 1911
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Image 29 of Easy entertaining, EASY ENTERTAINING 23 eggs are cheap; boil three hard and cut them across, and take the yolk out carefully; cut also a tiny slice from the bottom so they will stand; put...- Contributor: Benton, Caroline French
- Date: 1911
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Image 30 of Easy entertaining, 24 EASY ENTERTAINING one can, 15 cents. Lettuce one head, 8 cents; eggs, cream cheese, mayonnaise, 25 cents. Pineapple, lemon, sugar, gelatine, 25 cents; ice and salt, 15 cents. Coffee, 10 cents....- Contributor: Benton, Caroline French
- Date: 1911
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Image 31 of Easy entertaining, EASY ENTERTAINING 25 wash it well and chop it; simmer in a pint of water with a slice of onion; when it is soft and pulpy and the water half gone, put...- Contributor: Benton, Caroline French
- Date: 1911
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Image 32 of Easy entertaining, 26 EASY ENTERTAINING For the mousse, boil a cup of sugar to a thread with a cup of water; pour slowly over the stiff whites of three eggs and beat till cold;...- Contributor: Benton, Caroline French
- Date: 1911
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Image 33 of Easy entertaining, EASY ENTERTAINING 27 Cream of watercress soup. Creamed crab meat on corn fritters. Chops; pease and potatoes; tea. Escarole salad with pepper rings. Ginger mousse; cake strips. At most fish markets one...- Contributor: Benton, Caroline French
- Date: 1911
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Image 34 of Easy entertaining, 28 EASY ENTERTAINING To serve with the mousse, make a little batter of any sort of cake and thin it so it will pour easily over a buttered tin; put this into...- Contributor: Benton, Caroline French
- Date: 1911
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Image 35 of Easy entertaining, EASTER TIME ANEW impetus is given to entertaining when Lent leaves us and spring comes in once more. The very fulness of the markets with their fresh vegetables and fruits suggests the...- Contributor: Benton, Caroline French
- Date: 1911
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Image 36 of Easy entertaining, 30 EASY ENTERTAINING chicken stock, not too strong, heated. When it boils it is to be poured over the gelatine and seasoned, then stirred till clear and strained again through flannel. If...- Contributor: Benton, Caroline French
- Date: 1911
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Image 37 of Easy entertaining, EASY ENTERTAINING 31 dish. Instead of using the usual pease in the centre, try the newer plan of having small French fried po- tatoes, either white ones or sweet. If poultry is...- Contributor: Benton, Caroline French
- Date: 1911
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Image 38 of Easy entertaining, 32 EASY ENTERTAINING each piece of toast carefully with a pancake -turner, and lay it on a hot plate; serve immediately. Another spring dish is a combination of crab meat and mushrooms....- Contributor: Benton, Caroline French
- Date: 1911
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Image 39 of Easy entertaining, EASY ENTERTAINING 33 priate for Easter is called a crown salad. To make it, melt a tables poonful of gelatine in cold water, and into this dip quarters of hard-boiled eggs; arrange...- Contributor: Benton, Caroline French
- Date: 1911
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Image 40 of Easy entertaining, 34 EASY ENTERTAINING the gelatine and mix well. Take from the fire and cool, and then put it into a bowl set in a pan of ice, and stir till it begins...- Contributor: Benton, Caroline French
- Date: 1911