Page:The Boston cooking-school cook book.djvu/700

608 Maryland Chicken, Baked Sweet Potatoes Creamed Cauliflower Cranberry Sauce Dressed Lettuce Polish Tartlets Cate Noir

Veal Cutlets _ Horseradish Mashed Potatoes Cream of Lima Beans Dressed Celery Cerealine Pudding San ey

St. Germain Soup Beefsteak with Oyster Blanket Stuffed Potatoes Spinach Pineapple Pudding Cream Sponge Cake ~ Café Noir White Soup Boiled Salmon Egg Sauce Boiled Potatoes Green Peas Cucumbers Strawberries and cream Cake

Tomato Soup without Stock Braised Beef Horseradish Sauce Scalloped Potatoes Squash Baked Indian Pudding Café Noir

ERS Bisque Soup

Broiled Shad Chartreuse Potatoes Asparagus on ‘Teast Cucumber and Lettuce Salad Prune Whip Custard Sauce MRE

Cream of Pea Soup Boiled Mutton Caper Sauce Mashed Potatoes Turkish Pilaf Graham Pudding Fruit and Nuts.