Page:Bradley - For Luncheon and Supper Guests.djvu/71

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½ pint oysters ½ pint scallops 1½ pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound butter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk ½ pound shredded cocoanut Anchovy paste 1 pimiento ½ pound brown sugar ¼ pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives ½ tablespoon white com syrup 3 ounces shelled almonds Vegetable or beef extract