DINNER MENU

DECORATIONS – Red Hearts and Ribbons, Red Candle Shades

Heart-Shaped Canapes Olive
Clam Bouillon
Creamed Chicken and Mushrooms in Pattie Shells
Potatoes au Gratin
Grapefruit-and-California-Grape Salad
Vanilla Ice Cream Heart-Shaped Cakes
Candies

LUNCHEON MENU

DECORATIONS – Red Roses, Heart-Shaped Favors, Cupids

Tuna-Fish Salad
Heart-Shaped Brown Bread and Marmalade Sandwiches
Nut Sandwiches
Ice Cream in Heart-Shaped Cases
Small Decorated Cakes
Candies Nuts

Valentine RECIPES

Other Holiday Menus

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Preparation:

1. Crush one pound of almonds with one pound of sugar and three eggs; make it into a very fine paste.

 

2. Put it into a basin and dilute gradually with thirteen eggs and one gill of rum; beat well until perfectly light.

 

3. Line a mold with very thin sweet paste (pie crust); fill it three-quarters full with the preparation and strew over some finely cut-up almonds.

 

4. Bake in a very slack oven for three-quarters of an hour, then turn the cake out on a grate and allow to cool; when cold glaze with a light frosting flavored with rum.

 

5. This cake can be kept for several months if wrapped in tin-foil and left in a dry cool place.

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Ingredients:
12 oz. strawberry gelatin
2 cup chopped pecans
2 cup flaked coconut
1 tsp. vanilla
1 1/2 cup milk
red decorators sugar

Preparation:

1. Combine gelatin, pecans and coconut. Stir in vanilla and milk and mix well. Chill in refrigerator for 1 hour.

 

2. Form into small hearts. Roll in red sugar.

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Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2/3 cup cocoa powder
1 cup vegetable oil
2 cups milk
2 teaspoons vinegar
ICING :
1/4 cup margarine
2 cups icing sugar
3 drops of red food colouring
2 – 3 tablespoons milk

Preparation:

1. CUPCAKES: Mix all of the ingredients with a mixer. Pour into cupcake papers that have been placed in muffin pan. Bake at 175 C (350 F) for 25 minutes. Cool completely.

 

2. ICING: Combine margarine, sugar, and red food colouring. Add enough milk to form a soft consistency. Ice the cupcakes and decorate them with red sprinkles.

 

3. Decorate with candy hearts.

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Ingredients:
1 kg (2 lb) cottage cheese
8 Tbs sugar
1/2 dl (1.7 fl oz ; 3.5 tbs) cream
1 tsp vanilla extract
3 tbs lemon juice
500 g (1 lb) strawberries, washed and sliced
7 sheets red leaf gelatin
5 sheets white leaf gelatin

Preparation:

1. Cream together cottage cheese, sugar, cream, vanilla and lemon juice. Take 1/3 of mixture and set aside.

 

2. Mix strawberries into remaining 2/3 mixture. Fold in prepared* red gelatin and beat again. Pour into lightly greased heart shaped mold. Allow the mixture to cool in a fridge for 5-10 minutes.

 

3. Mix prepared* white gelatin into 1/3 of cheese mixture. Take mold with red mixture out of fridge and pour white mixture over it. Chill for 4 hours or over night.

 

4. Take out of mold; decorate with whipped cream and strawberries.

 

*PREPARING GELATINE: Place the leaves individually in cold water and allow them to swell for about 5 minutes. Remove them and gently squeeze them out. Proceed to dissolve the gelatin in 3-4 Tbs hot/boiled water. Melt them at very low heat.

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