Page:The Boston cooking-school cook book (1910).djvu/687



Cold Sliced Corned Beef Corn à la Southern Entire Wheat Bread and Butter Grapes and Pears

Dinner Menus

Cream of Celery Soup Roast Beef     Franconia Potatoes      Yorkshire Pudding Macaroni with Cheese     Tomato and Lettuce Salad Chocolate Cream Café Noir

Tomato Soup Baked Fish     Hollandaise Sauce Shadow Potatoes     Cole Slaw Fig Pudding Crackers     Cheese      Café Noir

Potato Soup Boiled Fowl     Egg Sauce      Boiled Rice      Mashed Turnips Celery     Vegetable Salad Bread and Butter Pudding

Macaroni Soup Fricassee of Lamb     Riced Potatoes      Stewed Tomatoes String Bean and Radish Salad Fruit and Nuts

Duchess Soup Fried Fillets of Halibut     Shredded Potatoes      Hot Slaw Beefsteak Pie Irish Moss Blanc-Mange with Vanilla Wafers