Page:The Boston cooking-school cook book (1910).djvu/683



Creamed Chicken Celery     Rolls Grapes and Apples Tea

Lamb Croquettes Dressed Lettuce     Baking-Powder Biscuit Gingerbread     Cheese Tea

Split Pea Soup     Crisp Crackers Egg Salad     Entire Wheat Bread Oranges Cocoa

Cold Sliced Meat     Cheese Fondue Bread and Butter Sliced Peaches     Cookies Old Grist Mill Coffee

Broiled Ham     Scalloped Potatoes Brown Bread and Butter Sliced Oranges     Wafers

Scalloped Oysters     Rolls Dressed Celery Polish Tartlets     Tea

Salmi of Lamb     Olives Bread and Butter Cake     Chocolate

Oyster Stew Oyster Crackers or Dry Toast Pickles Cream Whips     Lady Fingers