Page:The Boston cooking-school cook book (1910).djvu/684



Scalloped Turkey Brown Bread Sandwiches Lettuce Salad     Cheese Straws Tea

Turban of Fish     Saratoga Potatoes Warmed over Muffins Nuts     Crackers      Cheese Tea

Cream of Tomato Soup     Croûtons Omelet with Vegetables Bread and Butter Bananas     Tea

Salad à la Russe Graham Bread and Butter Peach Sauce     Scotch Wafers Tea

Cold Sliced Tongue Macaroni and Cheese Lettuce Salad     Crackers Wafers     Coffee

Salmon Croquettes     Rolls Dressed Lettuce Strawberries and Cream Tea

Beef Stew with Dumplings Sliced Oranges     Cake Tea

Lobster Salad     Rolls Raspberries and Cream     Wafers Russian Tea